SIT50416 | 091046K

Diploma of Hospitality Management

Increase your hospitality skills and learn how to solve complex problems in a team environment. Take the next step in your career and get the skills you need to take on a management role in the hospitality industry.

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TIME up to 1 year / Full Time NEXT START DATE 11 Jul 2022

STUDY LOCATIONS Greater Brisbane Gold Coast Sunshine Coast Darling Downs and South West Wide Bay Burnett Far North Queensland North Queensland

WAYS TO STUDY On campus International

WHAT YOU'LL PAY

Concession

$5,575 - $5,660

Subsidised

$5,575 - $5,660

Full Fee

$15,740 - $15,750

International

$15,400

Eligibility Calculator

Course overview

According to the Australian Government's Job Outlook service, the number of people working as hotel service managers such as front office manager, head housekeeper, or hotel concierge is expected to grow over the next five years. There are likely to be around 6,000 job openings in this sector over the next five years.

This course covers managerial skills including rostering, budgeting, marketing, and people management. You will also learn customer service skills in our training restaurants, as well as how to operate a bar and prepare espresso coffee.

This qualification will improve your ability to lead and manage teams in the hospitality industry. You'll graduate with the skills required to work as a restaurant manager, sous chef or motel manager.

What can I do?

Motel Manager
Sous Chef
Restaurant Manager
Banquet Manager
Functions Manager
Cafe or Restaurant Manager
Bar Manager
Chef de Cuisine
Chef Patissier
Club Manager
Executive Housekeeper
Front Office Manager
Kitchen Manager
Unit Manager (Catering Operations)

Course outcome:

SIT50416 Diploma of Hospitality Management

Choose a specialisation

Depending on your location TAFE Queensland offers specialised streams in this high level qualification. Brisbane-based students enrolling in this course can learn a wide range of patisserie skills and develop sound knowledge of kitchen operations to produce patisserie products by choosing the patisserie specialisation.

World-class teachers

Our teachers are the best of the best. They are at the forefront of their industry and their connections keep them deeply embedded in hospitality at a local and global level, ensuring they know what the employers of tomorrow are looking for.

What you will study.

The successful achievement of this qualification requires you to complete all core and 15 elective units from the list below.

UNIT CODE
UNIT NAME

UNIT CODE
BSBMGT517

Manage operational plan

UNIT CODE :
BSBMGT517

Unit description :

This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation's productivity and profitability plans.
UNIT NAME
Manage operational plan

UNIT CODE
BSBDIV501

Manage diversity in the workplace

UNIT CODE :
BSBDIV501

Unit description :

This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
UNIT NAME
Manage diversity in the workplace

UNIT CODE
SITXCCS007

Enhance customer service experiences

UNIT CODE :
SITXCCS007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints. The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences. This includes individuals working in a range of tourism, travel, hospitality and events contexts.
UNIT NAME
Enhance customer service experiences

UNIT CODE
SITXCCS008

Develop and manage quality customer service practices

UNIT CODE :
SITXCCS008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service. The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions. This includes individuals working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.
UNIT NAME
Develop and manage quality customer service practices

UNIT CODE
SITXCOM005

Manage conflict

UNIT CODE :
SITXCOM005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation. The unit applies to all tourism, travel, hospitality and event sectors. The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.
UNIT NAME
Manage conflict

UNIT CODE
SITXFIN003

Manage finances within a budget

UNIT CODE :
SITXFIN003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations. The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets. This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
UNIT NAME
Manage finances within a budget

UNIT CODE
SITXFIN004

Prepare and monitor budgets

UNIT CODE :
SITXFIN004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance. The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.
UNIT NAME
Prepare and monitor budgets

UNIT CODE
SITXGLC001

Research and comply with regulatory requirements

UNIT CODE :
SITXGLC001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance. The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and regulatory compliance decisions.
UNIT NAME
Research and comply with regulatory requirements

UNIT CODE
SITXHRM002

Roster staff

UNIT CODE :
SITXHRM002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets. This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments. It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. The unit applies to all tourism, travel, hospitality and event sectors.
UNIT NAME
Roster staff

UNIT CODE
SITXHRM003

Lead and manage people

UNIT CODE :
SITXHRM003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership. The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers. The unit applies to all tourism, travel, hospitality and event sectors.
UNIT NAME
Lead and manage people

UNIT CODE
SITXMGT001

Monitor work operations

UNIT CODE :
SITXMGT001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems. The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.
UNIT NAME
Monitor work operations

UNIT CODE
SITXMGT002

Establish and conduct business relationships

UNIT CODE :
SITXMGT002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements. The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.
UNIT NAME
Establish and conduct business relationships

UNIT CODE
SITXWHS003

Implement and monitor work health and safety practices

UNIT CODE :
SITXWHS003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.
UNIT NAME
Implement and monitor work health and safety practices

UNIT CODE
UNIT NAME

North and Far North Queensland

North and Far North Queensland

UNIT CODE
BSBADM502

Manage meetings

UNIT CODE :
BSBADM502

Unit description :

This unit describes the skills and knowledge required to manage a range of meetings including overseeing the meeting preparation processes, chairing meetings, organising the minutes and reporting meeting outcomes.
UNIT NAME
Manage meetings

UNIT CODE
BSBITU306

Design and produce business documents

UNIT CODE :
BSBITU306

Unit description :

This unit describes the skills and knowledge required to design and produce various business documents and publications. It includes selecting and using a range of functions on a variety of computer applications.
UNIT NAME
Design and produce business documents

UNIT CODE
BSBSUS401

Implement and monitor environmentally sustainable work practices

UNIT CODE :
BSBSUS401

Unit description :
This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
UNIT NAME
Implement and monitor environmentally sustainable work practices

UNIT CODE
SITHFAB002

Provide responsible service of alcohol

UNIT CODE :
SITHFAB002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB003

Operate a bar

UNIT CODE :
SITHFAB003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Pre-requisite unit :
SITHFAB002 , SITXFSA001
UNIT NAME
Operate a bar

UNIT CODE
SITHFAB004

Prepare and serve non-alcoholic beverages

UNIT CODE :
SITHFAB004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve non-alcoholic beverages

UNIT CODE
SITHFAB005

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB007

Serve food and beverage

UNIT CODE :
SITHFAB007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Serve food and beverage

UNIT CODE
SITHFAB016

Provide advice on food

UNIT CODE :
SITHFAB016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
UNIT NAME
Provide advice on food

UNIT CODE
SITHIND004

Work effectively in hospitality service

UNIT CODE :
SITHIND004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITXFIN001

Process financial transactions

UNIT CODE :
SITXFIN001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day.
UNIT NAME
Process financial transactions

UNIT CODE
SITXFIN002

Interpret financial information

UNIT CODE :
SITXFIN002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities. The unit applies to all tourism, travel, hospitality and event sectors. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit does not include the skills required to produce reports for the overall operation of the department or whole organisation. These would be created by senior managers, financial specialists or accountants.
UNIT NAME
Interpret financial information

UNIT CODE
SITXFSA001

Use hygienic practices for food safety

UNIT CODE :
SITXFSA001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITTTSL007

Process reservations

UNIT CODE :
SITTTSL007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to receive and process reservations for a tourism, travel, hospitality or events product or service offered for sale to agents or direct to the customer. It requires the ability to determine the availability of the product or service, offer alternatives, accurately record the reservation details and administer the reservation through to finalisation. This unit covers the required skills to manage reservations and not the related sales and computer skills that are found in other units.
UNIT NAME
Process reservations
(Townsville only)

UNIT CODE
SITTTSL010

Use a computerised reservations or operations system

UNIT CODE :
SITTTSL010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a computerised reservations or operations system to create, maintain and administer bookings for products and services. The unit covers the required computer skills to use all system functions and capabilities and not the related sales skills, which are found in other units.
UNIT NAME
Use a computerised reservations or operations system
(Townsville only)

UNIT CODE
SITXHRM004

Recruit, select and induct staff

UNIT CODE :
SITXHRM004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs.
UNIT NAME
Recruit, select and induct staff
(Cairns and Whitsundays)

UNIT CODE
SITXMPR004

Coordinate marketing activities

UNIT CODE :
SITXMPR004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to plan and coordinate a range of marketing and promotional activities at an operational level. The unit incorporates knowledge of marketing principles.
UNIT NAME
Coordinate marketing activities
(Cairns and Whitsundays)

Greater Brisbane (excluding Ipswich)

Greater Brisbane (excluding Ipswich)

UNIT CODE
SITHFAB002

Provide responsible service of alcohol

UNIT CODE :
SITHFAB002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB003

Operate a bar

UNIT CODE :
SITHFAB003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Pre-requisite unit :
SITHFAB002 , SITXFSA001
UNIT NAME
Operate a bar

UNIT CODE
SITHACS008

Provide accommodation reception services

UNIT CODE :
SITHACS008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.
UNIT NAME
Provide accommodation reception services

UNIT CODE
SITHFAB005

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB007

Serve food and beverage

UNIT CODE :
SITHFAB007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Serve food and beverage

UNIT CODE
SITHFAB010

Prepare and serve cocktails

UNIT CODE :
SITHFAB010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.

Pre-requisite unit :
SITHFAB002 , SITXFSA001
UNIT NAME
Prepare and serve cocktails

UNIT CODE
SITHFAB011

Provide advice on beers, spirits and liqueurs

UNIT CODE :
SITHFAB011

Unit description :
This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.

Pre-requisite unit :
SITHFAB002
UNIT NAME
Provide advice on beers, spirits and liqueurs

UNIT CODE
SITHFAB016

Provide advice on food

UNIT CODE :
SITHFAB016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
UNIT NAME
Provide advice on food

UNIT CODE
SITHIND002

Source and use information on the hospitality industry

UNIT CODE :
SITHIND002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
UNIT NAME
Source and use information on the hospitality industry

UNIT CODE
SITHIND004

Work effectively in hospitality service

UNIT CODE :
SITHIND004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITTTSL002

Access and interpret product information

UNIT CODE :
SITTTSL002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to access product information on tourism, travel, hospitality, or events products to fulfil sales or operational needs. It requires the ability to identify sources of information and to interpret specific details of the products.
UNIT NAME
Access and interpret product information

UNIT CODE
SITTTSL005

Sell tourism products and services

UNIT CODE :
SITTTSL005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to proactively sell tourism, travel, hospitality or event products. It requires the ability to identify specific customer needs, suggest a range of products to meet those needs, provide current and accurate product information and close the sale. The unit only covers sales skills and not related product and destination knowledge which is covered in other units.
UNIT NAME
Sell tourism products and services

UNIT CODE
SITXFIN001

Process financial transactions

UNIT CODE :
SITXFIN001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day.
UNIT NAME
Process financial transactions

UNIT CODE
SITXFSA001

Use hygienic practices for food safety

UNIT CODE :
SITXFSA001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXFSA002

Participate in safe food handling practices

UNIT CODE :
SITXFSA002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
UNIT NAME
Participate in safe food handling practices

Sunshine Coast and Wide Bay

Sunshine Coast and Wide Bay

UNIT CODE
SITHACS008

Provide accommodation reception services

UNIT CODE :
SITHACS008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.
UNIT NAME
Provide accommodation reception services

UNIT CODE
SITHFAB002

Provide responsible service of alcohol

UNIT CODE :
SITHFAB002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB003

Operate a bar

UNIT CODE :
SITHFAB003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Pre-requisite unit :
SITHFAB002 , SITXFSA001
UNIT NAME
Operate a bar

UNIT CODE
SITHFAB004

Prepare and serve non-alcoholic beverages

UNIT CODE :
SITHFAB004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve non-alcoholic beverages

UNIT CODE
SITHFAB005

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB014

Provide table service of food and beverage

UNIT CODE :
SITHFAB014

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.

Pre-requisite unit :
SITHFAB002 , SITXFSA001
UNIT NAME
Provide table service of food and beverage

UNIT CODE
SITHIND002

Source and use information on the hospitality industry

UNIT CODE :
SITHIND002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
UNIT NAME
Source and use information on the hospitality industry

UNIT CODE
SITHIND004

Work effectively in hospitality service

UNIT CODE :
SITHIND004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITTTSL007

Process reservations

UNIT CODE :
SITTTSL007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to receive and process reservations for a tourism, travel, hospitality or events product or service offered for sale to agents or direct to the customer. It requires the ability to determine the availability of the product or service, offer alternatives, accurately record the reservation details and administer the reservation through to finalisation. This unit covers the required skills to manage reservations and not the related sales and computer skills that are found in other units.
UNIT NAME
Process reservations

UNIT CODE
SITTTSL010

Use a computerised reservations or operations system

UNIT CODE :
SITTTSL010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a computerised reservations or operations system to create, maintain and administer bookings for products and services. The unit covers the required computer skills to use all system functions and capabilities and not the related sales skills, which are found in other units.
UNIT NAME
Use a computerised reservations or operations system

UNIT CODE
SITXFIN001

Process financial transactions

UNIT CODE :
SITXFIN001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day.
UNIT NAME
Process financial transactions

UNIT CODE
SITXFIN002

Interpret financial information

UNIT CODE :
SITXFIN002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities. The unit applies to all tourism, travel, hospitality and event sectors. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit does not include the skills required to produce reports for the overall operation of the department or whole organisation. These would be created by senior managers, financial specialists or accountants.
UNIT NAME
Interpret financial information

UNIT CODE
SITXFSA001

Use hygienic practices for food safety

UNIT CODE :
SITXFSA001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXHRM001

Coach others in job skills

UNIT CODE :
SITXHRM001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
UNIT NAME
Coach others in job skills

UNIT CODE
SITXWHS002

Identify hazards, assess and control safety risks

UNIT CODE :
SITXWHS002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace.
UNIT NAME
Identify hazards, assess and control safety risks

Gold Coast

Gold Coast

UNIT CODE
SITHACS008

Provide accommodation reception services

UNIT CODE :
SITHACS008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.
UNIT NAME
Provide accommodation reception services

UNIT CODE
SITHFAB002

Provide responsible service of alcohol

UNIT CODE :
SITHFAB002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB003

Operate a bar

UNIT CODE :
SITHFAB003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Pre-requisite unit :
SITHFAB002 , SITXFSA001
UNIT NAME
Operate a bar

UNIT CODE
SITHFAB004

Prepare and serve non-alcoholic beverages

UNIT CODE :
SITHFAB004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve non-alcoholic beverages

UNIT CODE
SITHFAB005

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB014

Provide table service of food and beverage

UNIT CODE :
SITHFAB014

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.

Pre-requisite unit :
SITHFAB002 , SITXFSA001
UNIT NAME
Provide table service of food and beverage

UNIT CODE
SITHFAB016

Provide advice on food

UNIT CODE :
SITHFAB016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
UNIT NAME
Provide advice on food

UNIT CODE
SITHIND002

Source and use information on the hospitality industry

UNIT CODE :
SITHIND002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
UNIT NAME
Source and use information on the hospitality industry

UNIT CODE
SITHIND004

Work effectively in hospitality service

UNIT CODE :
SITHIND004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITTTSL007

Process reservations

UNIT CODE :
SITTTSL007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to receive and process reservations for a tourism, travel, hospitality or events product or service offered for sale to agents or direct to the customer. It requires the ability to determine the availability of the product or service, offer alternatives, accurately record the reservation details and administer the reservation through to finalisation. This unit covers the required skills to manage reservations and not the related sales and computer skills that are found in other units.
UNIT NAME
Process reservations

UNIT CODE
SITTTSL010

Use a computerised reservations or operations system

UNIT CODE :
SITTTSL010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a computerised reservations or operations system to create, maintain and administer bookings for products and services. The unit covers the required computer skills to use all system functions and capabilities and not the related sales skills, which are found in other units.
UNIT NAME
Use a computerised reservations or operations system

UNIT CODE
SITXFIN001

Process financial transactions

UNIT CODE :
SITXFIN001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day.
UNIT NAME
Process financial transactions

UNIT CODE
SITXFSA001

Use hygienic practices for food safety

UNIT CODE :
SITXFSA001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXHRM001

Coach others in job skills

UNIT CODE :
SITXHRM001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
UNIT NAME
Coach others in job skills

UNIT CODE
SITXHRM004

Recruit, select and induct staff

UNIT CODE :
SITXHRM004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs.
UNIT NAME
Recruit, select and induct staff

Darling Downs and South West (including Ipswich and Kingaroy) - Food and Beverage

Darling Downs and South West (including Ipswich and Kingaroy) - Food and Beverage

UNIT CODE
SITXFSA001

Use hygienic practices for food safety

UNIT CODE :
SITXFSA001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
BSBADM502

Manage meetings

UNIT CODE :
BSBADM502

Unit description :

This unit describes the skills and knowledge required to manage a range of meetings including overseeing the meeting preparation processes, chairing meetings, organising the minutes and reporting meeting outcomes.
UNIT NAME
Manage meetings

UNIT CODE
BSBITU306

Design and produce business documents

UNIT CODE :
BSBITU306

Unit description :

This unit describes the skills and knowledge required to design and produce various business documents and publications. It includes selecting and using a range of functions on a variety of computer applications.
UNIT NAME
Design and produce business documents

UNIT CODE
SITHFAB002

Provide responsible service of alcohol

UNIT CODE :
SITHFAB002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB003

Operate a bar

UNIT CODE :
SITHFAB003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Pre-requisite unit :
SITHFAB002 , SITXFSA001
UNIT NAME
Operate a bar

UNIT CODE
SITHFAB004

Prepare and serve non-alcoholic beverages

UNIT CODE :
SITHFAB004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve non-alcoholic beverages

UNIT CODE
SITHFAB005

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB010

Prepare and serve cocktails

UNIT CODE :
SITHFAB010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.

Pre-requisite unit :
SITHFAB002 , SITXFSA001
UNIT NAME
Prepare and serve cocktails

UNIT CODE
SITHFAB014

Provide table service of food and beverage

UNIT CODE :
SITHFAB014

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.

Pre-requisite unit :
SITHFAB002 , SITXFSA001
UNIT NAME
Provide table service of food and beverage

UNIT CODE
SITHFAB016

Provide advice on food

UNIT CODE :
SITHFAB016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
UNIT NAME
Provide advice on food

UNIT CODE
SITHIND002

Source and use information on the hospitality industry

UNIT CODE :
SITHIND002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
UNIT NAME
Source and use information on the hospitality industry

UNIT CODE
SITHIND004

Work effectively in hospitality service

UNIT CODE :
SITHIND004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITXFIN001

Process financial transactions

UNIT CODE :
SITXFIN001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day.
UNIT NAME
Process financial transactions

UNIT CODE
SITXHRM001

Coach others in job skills

UNIT CODE :
SITXHRM001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
UNIT NAME
Coach others in job skills

UNIT CODE
SITXWHS002

Identify hazards, assess and control safety risks

UNIT CODE :
SITXWHS002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace.
UNIT NAME
Identify hazards, assess and control safety risks

Darling Downs and South West (including Ipswich and Kingaroy) - Cookery

Darling Downs and South West (including Ipswich and Kingaroy) - Cookery

UNIT CODE
SITXFSA001

Use hygienic practices for food safety

UNIT CODE :
SITXFSA001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITHCCC003

Prepare and present sandwiches

UNIT CODE :
SITHCCC003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare and present sandwiches

UNIT CODE
SITHCCC006

Prepare appetisers and salads

UNIT CODE :
SITHCCC006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare appetisers and salads

UNIT CODE
SITHCCC007

Prepare stocks, sauces and soups

UNIT CODE :
SITHCCC007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare stocks, sauces and soups

UNIT CODE
SITHCCC005

Prepare dishes using basic methods of cookery

UNIT CODE :
SITHCCC005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare dishes using basic methods of cookery

UNIT CODE
SITHCCC008

Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE :
SITHCCC008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE
SITHCCC012

Prepare poultry dishes

UNIT CODE :
SITHCCC012

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare poultry dishes

UNIT CODE
SITHCCC013

Prepare seafood dishes

UNIT CODE :
SITHCCC013

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare seafood dishes

UNIT CODE
SITHCCC014

Prepare meat dishes

UNIT CODE :
SITHCCC014

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare meat dishes

UNIT CODE
SITHCCC017

Handle and serve cheese

UNIT CODE :
SITHCCC017

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties. The unit applies to hospitality and catering organisations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organisation. It may include cooks or senior food and beverage attendants. Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Handle and serve cheese

UNIT CODE
SITHCCC018

Prepare food to meet special dietary requirements

UNIT CODE :
SITHCCC018

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Prepare food to meet special dietary requirements

UNIT CODE
SITHPAT006

Produce desserts

UNIT CODE :
SITHPAT006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Produce desserts

UNIT CODE
SITXFSA002

Participate in safe food handling practices

UNIT CODE :
SITXFSA002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
UNIT NAME
Participate in safe food handling practices

UNIT CODE
SITHKOP005

Coordinate cooking operations

UNIT CODE :
SITHKOP005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs. Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods. The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.

Pre-requisite unit :
SITXFSA001
UNIT NAME
Coordinate cooking operations

UNIT CODE
SITXWHS002

Identify hazards, assess and control safety risks

UNIT CODE :
SITXWHS002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace.
UNIT NAME
Identify hazards, assess and control safety risks

Note: For some courses, not all electives are available at all campuses.

Ways to study

Show courses from

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
South Bank	11 Jul 2022	1 year	Full time 4 days per week	Classroom	Concession: $5,660 Subsidised: $5,660 Full fee: $15,740 Apply
Ipswich	11 Jul 2022	1 year	4 days per week - Cookery Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,750 Apply
Ipswich	11 Jul 2022	1 year	4 days per week - Food and Beverage Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Ipswich	04 Oct 2022	1 year	4 days per week - Food and Beverage Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Ipswich	04 Oct 2022	1 year	4 days per week - Cookery Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,750 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Robina	11 Jul 2022	1 year	Full time 3 days per week Monday, Thursday, Friday	Mixed mode	Concession: $5,660 Subsidised: $5,660 Full fee: $15,740 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Mooloolaba	11 Jul 2022	1 year	Full time 3 days per week	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Toowoomba	11 Jul 2022	1 year	4 days per week - Food and Beverage Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Toowoomba	11 Jul 2022	1 year	4 days per week - Cookery Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,750 Apply
Toowoomba	04 Oct 2022	1 year	4 days per week - Food and Beverage Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Toowoomba	04 Oct 2022	1 year	4 days per week - Cookery Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,750 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Bundaberg	11 Jul 2022	1 year	Full time 3 days per week	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Hervey Bay	11 Jul 2022	1 year	Full time 3 days per week	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Cairns	11 Jul 2022	up to 1 year	Full time 4 days per week Monday, Tuesday, Wednesday, Thursday	Mixed mode	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Whitsundays (Cannonvale)	11 Jul 2022	up to 1 year	Full time up to 4 days per week	Mixed mode	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Townsville (Pimlico)	11 Jul 2022	up to 1 year	Full time 4 days per week	Mixed mode	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
South Bank	11 Jul 2022	1 year	Full time	Classroom	International: $15,400 Apply
South Bank	23 Jan 2023	1 year	Full time	Classroom	International: $15,400 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Robina	11 Jul 2022	1 year	Full time	Classroom	International: $15,400 Apply
Robina	23 Jan 2023	1 year	Full time	Classroom	International: $15,400 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Mooloolaba	11 Jul 2022	1 year	Part time 3 days per week	Classroom	International: $15,400 Apply
Mooloolaba	23 Jan 2023	1 year	Part time 3 days per week	Classroom	International: $15,400 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Toowoomba	11 Jul 2022	1 year	Full time	Classroom	International: $15,400 Apply
Toowoomba	23 Jan 2023	1 year	Full time	Classroom	International: $15,400 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Cairns	11 Jul 2022	1 year	Full time	Classroom	International: $15,400 Apply
Cairns	23 Jan 2023	1 year	Full time	Classroom	International: $15,400 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Whitsundays (Cannonvale)	11 Jul 2022	1 year	Full time	Classroom	International: $15,400 Apply
Townsville (Pimlico)	11 Jul 2022	1 year	Full time	Classroom	International: $15,400 Apply
Whitsundays (Cannonvale)	23 Jan 2023	1 year	Full time	Classroom	International: $15,400 Apply
Townsville (Pimlico)	23 Jan 2023	1 year	Full time	Classroom	International: $15,400 Apply

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CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
South Bank	11 Jul 2022	1 year	Full time 4 days per week	Classroom	Concession: $5,660 Subsidised: $5,660 Full fee: $15,740 Apply
Ipswich	11 Jul 2022	1 year	4 days per week - Cookery Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,750 Apply
Ipswich	11 Jul 2022	1 year	4 days per week - Food and Beverage Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Ipswich	04 Oct 2022	1 year	4 days per week - Food and Beverage Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Ipswich	04 Oct 2022	1 year	4 days per week - Cookery Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,750 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Robina	11 Jul 2022	1 year	Full time 3 days per week Monday, Thursday, Friday	Mixed mode	Concession: $5,660 Subsidised: $5,660 Full fee: $15,740 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Mooloolaba	11 Jul 2022	1 year	Full time 3 days per week	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Toowoomba	11 Jul 2022	1 year	4 days per week - Food and Beverage Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Toowoomba	11 Jul 2022	1 year	4 days per week - Cookery Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,750 Apply
Toowoomba	04 Oct 2022	1 year	4 days per week - Food and Beverage Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Toowoomba	04 Oct 2022	1 year	4 days per week - Cookery Focus	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,750 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Bundaberg	11 Jul 2022	1 year	Full time 3 days per week	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Hervey Bay	11 Jul 2022	1 year	Full time 3 days per week	Classroom	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Cairns	11 Jul 2022	up to 1 year	Full time 4 days per week Monday, Tuesday, Wednesday, Thursday	Mixed mode	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Whitsundays (Cannonvale)	11 Jul 2022	up to 1 year	Full time up to 4 days per week	Mixed mode	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply
Townsville (Pimlico)	11 Jul 2022	up to 1 year	Full time 4 days per week	Mixed mode	Concession: $5,575 Subsidised: $5,575 Full fee: $15,740 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
South Bank	11 Jul 2022	1 year	Full time	Classroom	International: $15,400 Apply
South Bank	23 Jan 2023	1 year	Full time	Classroom	International: $15,400 Apply

CAMPUS	START DATES	DURATION	WORKLOAD	STUDY MODE	WHAT YOU'LL PAY
Robina	11 Jul 2022	1 year	Full time	Classroom	International: $15,400 Apply

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Diploma of Hospitality Management

Course overview

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Course outcome:

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