SIT12 Tourism, Travel and Hospitality Training Package

Release: 2.0

Contents

SIT12 Tourism, Travel and Hospitality Training Package	3

Preliminary Information	12

Overview	78

Qualifications Framework	93

Assessment Guidelines	105

Competency Standards	162

SIT12 Tourism, Travel and Hospitality Training Package

Modification History

The version details of this endorsed Training Package are in the table below. The latest information is at the top of the table.

Version	Release Date	Comments
2.0	Endorsement Qualifications Revised Hospitality Qualifications: SIT10213 Certificate I in Hospitality SIT20213 Certificate II in Hospitality SIT30713 Certificate III in Hospitality SIT30813 Certificate III in Commercial Cookery SIT30913 Certificate III in Asian Cookery SIT31013 Certificate III in catering Operations SIT31113 Certificate III in Patisserie SIT40313 Certificate IV in Hospitality SIT40413 Certificate IV in Commercial Cookery SIT40513 Certificate IV in Asian Cookery SIT40613 Certificate IV in Catering Operations SIT40713 Certificate IV in Patisserie SIT50313 Diploma of Hospitality SIT60313 Advanced Diploma of Hospitality Revised Tourism Qualification: SIT30513 Certificate III in Guiding Units New units: SITHIND101 Use hygienic practices for hospitality service SITTTSL314 Provide specialist advice on cruises ISC Upgrade The following changes have been made: Units SITHFAB201 Provide responsible service of alcohol Amendments to the Evidence Guide which better define the assessment environment and assessment requirements of the unit Qualifications SIT30212 Certificate III in Travel SITTTSL314 Provide specialist advice on cruises added to Elective group SIT40112 Certificate IV in Guiding HLTAID003 Provide first aid replaces HLTFA311A Apply first aid as an entry requirement
1.2	31 July, 2013	Imported units updated. Editorial changes, including: Spelling corrections Corrections to packaging rules for SIT30512 Certificate III in Guiding Corrections to Qualifications and Units of Competency Mapping Tables to address language inconsistencies and unit equivalence/non equivalence relationships. Qualifications Hospitality SIT30712 Certificate III in Hospitality SITXFIN401 Interpret financial information removed from the Elective group. SIT40312 Certificate IV in Hospitality SITHFAB101 Clean and tidy bar areas added to the Elective group. SITHFAB206 Serve food and beverage removed from the Elective group. SITXFIN201 Process financial transactions added to the Elective group. SIT40412 Certificate IV in Commercial Cookery The following units added to the Elective group: TAEASS301B contribute to assessment TAEDEL301A Provide work skill instruction SIT50312 Diploma of Hospitality The following unit added to the Group B Elective group: BSBFRA402B Establish a franchise The following unit removed from the Group B Elective group SITHFAB206 Serve food and beverage SIT60312 Advanced Diploma of Hospitality The following unit added to the Group B Elective group: BSBFRA402B Establish a franchise The following unit removed from the Group B Elective group SITHFAB206 Serve food and beverage Tourism SIT50112 Diploma of Travel and Tourism BSBFRA402B Establish a franchise added to the Elective group. SIT50412 Diploma of Holiday Parks and Resorts BSBFRA402B Establish a franchise added to the Elective group. SIT60112 Advanced Diploma of Travel and Tourism BSBFRA402B Establish a franchise added to the Elective group. Units Corrections to metadata equivalence/non equivalence relationship for the following units: SITHACS301 Provide valet service SITHCCC301 Produce poultry dishes SITHCCC303 Produce meat dishes SITHFAB307 Provide table service of food and beverage SITHFAB501 Manage the sale or service of wine SITHGAM204 Conduct Keno games SITHGAM301 Analyse and report on gaming machine data SITHGAM303 Deal Baccarat games SITHGAM306 Deal Poker games SITHGAM501 Manage gaming activities SITTPPD501 Develop host community awareness of tourism SITTPPD502 Assess tourism opportunities for local communities SITTPPD602 Develop environmentally sustainable tourism operations SITTPPD603 Develop culturally appropriate tourism operations SITTPPD604 Develop and implement local or regional tourism plan SITTTSL303 Sell tourism products and services SITXMGT401 Monitor work operations SITXMPR401 Coordinate production of brochures and marketing materials SITXMPR403 Plan and implement sales activities SITXMPR404 Coordinate marketing activities Correction to Licensing/Regulatory Information statement in SITHGAM201 Provide responsible gambling services Skill Sets Addition of six new skill sets: Essential Business Skills for a Franchisee Sustainable Hospitality and Restaurant Operations Understanding Basic Financial Concepts Grounds Keeping and Maintenance Housekeeping Supervision of Apprentices
1.1	1 March 2013	Editorial correction to the modification history for the following qualifications to be consistent with Training Package Summary Mapping table: SIT31012 Certificate III in Catering Operations SIT40112 Certificate IV in Guiding SIT40212 Certificate IV in Travel and Tourism SIT50112 Diploma of Travel and Tourism SIT60112 Advanced Diploma of Travel and Tourism Qualifications SIT31212 Certificate III in Holiday Parks and Resorts: Merged the duplicate Administration elective subgroups SIT40812 Certificate IV in Holiday Parks and Resorts: Removed the following unit from the elective group: SITTTSL305 Process reservations SIT60112 Advanced Diploma of Travel and Tourism Removed the following units from the elective group: SITTTSL310 Construct normal international airfares SITTTSL311 Construct promotional international airfares Units Editorial correction to the modification history for the following unit to be consistent with Training Package Summary Mapping table: SITXINV202 Maintain the quality of perishable items SITHFAB501 Manage the sale or service of wine Corrected the prerequisite unit codes to: SITHFAB305 Provide advice on Australian wines and SITHFAB306 Provide advice on imported wines.
1	18 January, 2013	Primary release - replaces SIT07 Version 3.

Imprint

Copyright Statement
© 2013 Commonwealth of Australia. With the exception of the Commonwealth Coat of Arms, the Department’s logo, any material protected by a trade mark and where otherwise noted, all material presented in this document is provided under a Creative Commons Attribution-No Derivative Works 3.0 Australia licence. You are free: to copy, distribute, display, and perform the work to make commercial use of the work Under the following conditions: Attribution - You must give the original author credit. No Derivative Works - You may not alter, transform, or build upon this work. Special Conditions (Waiver) For the sake of clarity, where the license refers to "the work", in addition to meaning the work in its entirety this term shall also mean "extracts of the work". Extracts of the work carry with it the respective licence, and is thus “partitioned”. The details of the relevant licence conditions are available on the Creative Commons website (www.creativecommons.org.au) as is the full legal code. The document must be attributed as the SIT12 Tourism, Travel and Hospitality Training Package Release 2.0.
Disclaimer
This work is the result of wide consultations with Australian industry participants. It is a collaborative view and does not necessarily represent the view of Department of Industry or any specific body. For the sake of brevity it may omit factors which could be pertinent in particular cases. While care has been taken in the preparation of this Training Package, Department of Industry and the original developer do not warrant that any licensing or registration requirements specified here are either complete or up-to-date for your State or Territory. Department of Industry and the original developer do not accept any liability for any damage or loss (including indirect and consequential loss) incurred by any person as a result of relying on the information contained in this Training Package. The Commonwealth, through the Department of Industry, does not accept any liability to any person for the information or advice (or the use of such information or advice) which is provided in this material or incorporated into it by reference. The information is provided on the basis that all persons accessing this material undertake responsibility for assessing the relevance and accuracy of its content. No liability is accepted for any information or services which may appear in any other format. No responsibility is taken for any information or services which may appear on any linked websites.

Release Date:

Preliminary Information

Important Note to Users

Training Packages are not static documents; they are amended periodically to reflect the latest industry practices and are version controlled. It is essential that the latest version is always used.

Check the version number before commencing training or assessment

This Training Package is Version 2.0 - check whether this is the latest version by going to Training.Gov.au (www.training.gov.au) and locating information about the Training Package. Alternatively, contact Service Skills Australia (www.serviceskills.com.au) to confirm the latest version number.

Explanation of version number conventions

The primary release Training Package is Version 1. When changes are made to a Training Package, sometimes the version number is changed and sometimes it is not, depending on the extent of the change. When a Training Package is reviewed it is considered to be a new Training Package for the purposes of version control, and is Version 1. Do not confuse the version number with the Training Package’s national code (which remains the same during its period of endorsement).

Explanation of the review date

The review date (shown on the title page and in the footer of each page) indicates when the Training Package is expected to be reviewed in the light of changes such as changing technologies and circumstances. The review date is not an expiry date. Endorsed Training Packages and their components remain current until they are reviewed or replaced.

Version modification history

The version details of this endorsed Training Package are in the table below. The latest information is at the top of the table.

Version	Release Date	Comments
2.0	Endorsement Qualifications Revised Hospitality Qualifications: SIT10213 Certificate I in Hospitality SIT20213 Certificate II in Hospitality SIT30713 Certificate III in Hospitality SIT30813 Certificate III in Commercial Cookery SIT30913 Certificate III in Asian Cookery SIT31013 Certificate III in catering Operations SIT31113 Certificate III in Patisserie SIT40313 Certificate IV in Hospitality SIT40413 Certificate IV in Commercial Cookery SIT40513 Certificate IV in Asian Cookery SIT40613 Certificate IV in Catering Operations SIT40713 Certificate IV in Patisserie SIT50313 Diploma of Hospitality SIT60313 Advanced Diploma of Hospitality Revised Tourism Qualification: SIT30513 Certificate III in Guiding Units New units: SITHIND101 Use hygienic practices for hospitality service SITTTSL314 Provide specialist advice on cruises ISC Upgrade Units The following changes have been made: SITHFAB201 Provide responsible service of alcohol Amendments to the Evidence Guide which better define the assessment environment and assessment requirements of the unit Qualifications SIT30212 Certificate III in Travel SITTTSL314 Provide specialist advice on cruises added to Elective group SIT40112 Certificate IV in Guiding HLTAID003 Provide first aid replaces HLTFA311A Apply first aid as an entry requirement
1.2	31 July, 2013	Imported units updated. Editorial changes, including: Spelling corrections Corrections to packaging rules for SIT30512 Certificate III in Guiding Corrections to Qualifications and Units of Competency Mapping Tables to address language inconsistencies and unit equivalence/non equivalence relationships. Qualifications Hospitality: SIT30712 Certificate III in Hospitality SITXFIN401 Interpret financial information removed from the Elective group. SIT40312 Certificate IV in Hospitality SITHFAB101 Clean and tidy bar areas added to the Elective group. SITHFAB206 Serve food and beverage removed from the Elective group. SITXFIN201 Process financial transactions added to the Elective group. SIT40412 Certificate IV in Commercial Cookery The following units added to the Elective group: TAEASS301B contribute to assessment TAEDEL301A Provide work skill instruction SIT50312 Diploma of Hospitality The following unit added to the Group B Elective group: BSBFRA402B Establish a franchise The following unit removed from the Group B Elective group SITHFAB206 Serve food and beverage SIT60312 Advanced Diploma of Hospitality The following unit added to the Group B Elective group: BSBFRA402B Establish a franchise The following unit removed from the Group B Elective group SITHFAB206 Serve food and beverage Tourism SIT50112 Diploma of Travel and Tourism BSBFRA402B Establish a franchise added to the Elective group. SIT50412 Diploma of Holiday Parks and Resorts BSBFRA402B Establish a franchise added to the Elective group. SIT60112 Advanced Diploma of Travel and Tourism BSBFRA402B Establish a franchise added to the Elective group. Units Corrections to metadata equivalence/non equivalence relationship for the following units: SITHACS301 Provide valet service SITHCCC301 Produce poultry dishes SITHCCC303 Produce meat dishes SITHFAB307 Provide table service of food and beverage SITHFAB501 Manage the sale or service of wine SITHGAM204 Conduct Keno games SITHGAM301 Analyse and report on gaming machine data SITHGAM303 Deal Baccarat games SITHGAM306 Deal Poker games SITHGAM501 Manage gaming activities SITTPPD501 Develop host community awareness of tourism SITTPPD502 Assess tourism opportunities for local communities SITTPPD602 Develop environmentally sustainable tourism operations SITTPPD603 Develop culturally appropriate tourism operations SITTPPD604 Develop and implement local or regional tourism plan SITTTSL303 Sell tourism products and services SITXMGT401 Monitor work operations SITXMPR401 Coordinate production of brochures and marketing materials SITXMPR403 Plan and implement sales activities SITXMPR404 Coordinate marketing activities Correction to Licensing/Regulatory Information statement in SITHGAM201 Provide responsible gambling services Skill Sets Addition of six new skill sets: Essential Business Skills for a Franchisee Sustainable Hospitality and Restaurant Operations Understanding Basic Financial Concepts Grounds Keeping and Maintenance Housekeeping Supervision of Apprentices
1.1	1 March 2013	Editorial correction to the modification history for the following qualifications to be consistent with Training Package Summary Mapping table SIT31012 Certificate III in Catering Operations SIT40112 Certificate IV in Guiding SIT40212 Certificate IV in Travel and Tourism SIT50112 Diploma of Travel and Tourism SIT60112 Advanced Diploma of Travel and Tourism Qualifications SIT31212 Certificate III in Holiday Parks and Resorts: Merged the duplicate Administration elective subgroups SIT40812 Certificate IV in Holiday Parks and Resorts: Removed the following unit from the elective group: SITTTSL305 Process reservations SIT60112 Advanced Diploma of Travel and Tourism Removed the following units from the elective group: SITTTSL310 Construct normal international airfares SITTTSL311 Construct promotional international airfares Units Editorial correction to the modification history for the following unit to be consistent with Training Package Summary Mapping table: SITXINV202 Maintain the quality of perishable items SITHFAB501 Manage the sale or service of wine Corrected the prerequisite unit codes to: SITHFAB305 Provide advice on Australian wines SITHFAB306 Provide advice on imported wines.
1	18 January, 2013	Primary release - replaces SIT07 Tourism, Hospitality and Events Version 3 Training Package.

Summary of AQF Qualifications in SIT12 Tourism, Travel and Hospitality Training Package

Qualification Code	Qualification Title
SIT10112	Certificate I in Tourism (Australian Indigenous Culture)
SIT10213	Certificate I in Hospitality
SIT20112	Certificate II in Tourism
SIT20213	Certificate II in Hospitality
SIT20312	Certificate II in Kitchen Operations
SIT20412	Certificate II in Asian Cookery
SIT20512	Certificate II in Holiday Parks and Resorts
SIT30112	Certificate III in Tourism
SIT30513	Certificate III in Guiding
SIT30612	Certificate III in Events
SIT30713	Certificate III in Hospitality
SIT30813	Certificate III in Commercial Cookery
SIT30913	Certificate III in Asian Cookery
SIT31013	Certificate III in Catering Operations
SIT31113	Certificate III in Patisserie
SIT31212	Certificate III in Holiday Parks and Resorts
SIT31312	Certificate III in Travel
SIT40112	Certificate IV in Guiding
SIT40212	Certificate IV in Travel and Tourism
SIT40313	Certificate IV in Hospitality
SIT40413	Certificate IV in Commercial Cookery
SIT40513	Certificate IV in Asian Cookery
SIT40613	Certificate IV in Catering Operations
SIT40713	Certificate IV in Patisserie
SIT40812	Certificate IV in Holiday Parks and Resorts
SIT50112	Diploma of Travel and Tourism
SIT50212	Diploma of Events
SIT50313	Diploma of Hospitality
SIT50412	Diploma of Holiday Parks and Resorts
SIT60112	Advanced Diploma of Travel and Tourism
SIT60212	Advanced Diploma of Events
SIT60313	Advanced Diploma of Hospitality

Summary of Units of Competency in SIT12 V2 Tourism, Travel and Hospitality Training Package and their Pre-Requisite Requirements

Unit Code	Unit Title	Prerequisite Unit/s
Accommodation Services
SITHACS101	Clean premises and equipment	Nil
SITHACS201	Provide housekeeping services to guests	Nil
SITHACS202	Prepare rooms for guests	Nil
SITHACS203	Launder linen and guests clothes	Nil
SITHACS204	Provide porter services	Nil
SITHACS301	Provide valet service	Nil
SITHACS302	Conduct night audit	Nil
SITHACS303	Provide accommodation reception services	Nil
Administration
SITXADM501	Prepare and present proposals	Nil
Asian Cookery
SITHASC201	Produce dishes using basic methods of Asian cookery	SITXFSA101 Use hygienic practices for food safety
SITHASC202	Produce Asian appetisers and snacks	SITXFSA101 Use hygienic practices for food safety
SITHASC203	Produce Asian stocks and soups	SITXFSA101 Use hygienic practices for food safety
SITHASC204	Produce Asian sauces, dips and accompaniments	SITXFSA101 Use hygienic practices for food safety
SITHASC205	Produce Asian salads	SITXFSA101 Use hygienic practices for food safety
SITHASC206	Produce Asian rice and noodles	SITXFSA101 Use hygienic practices for food safety
SITHASC207	Produce curry pastes and powders	SITXFSA101 Use hygienic practices for food safety
SITHASC301	Produce Asian cooked dishes	SITXFSA101 Use hygienic practices for food safety
SITHASC302	Produce Asian desserts	SITXFSA101 Use hygienic practices for food safety
SITHASC303	Produce Japanese cooked dishes	SITXFSA101 Use hygienic practices for food safety
SITHASC304	Produce sashimi	SITXFSA101 Use hygienic practices for food safety
SITHASC305	Produce sushi	SITXFSA101 Use hygienic practices for food safety
SITHASC306	Produce Japanese desserts	SITXFSA101 Use hygienic practices for food safety
SITHASC307	Produce dim sum	SITXFSA101 Use hygienic practices for food safety
SITHASC308	Produce Chinese roast meat and poultry dishes	SITXFSA101 Use hygienic practices for food safety
SITHASC309	Produce tandoori dishes	SITXFSA101 Use hygienic practices for food safety
SITHASC310	Produce Indian breads	SITXFSA101 Use hygienic practices for food safety
SITHASC311	Produce Indian sweetmeats	SITXFSA101 Use hygienic practices for food safety
SITHASC312	Produce Indian pickles and chutneys	SITXFSA101 Use hygienic practices for food safety
Client and Customer Service
SITXCCS101	Provide information and assistance	Nil
SITXCCS201	Provide visitor information	Nil
SITXCCS202	Interact with customers	Nil
SITXCCS301	Provide lost and found services	Nil
SITXCCS302	Provide club reception services	Nil
SITXCCS303	Provide service to customers	Nil
SITXCCS401	Enhance the customer service experience	Nil
SITXCCS501	Manage quality customer service	Nil
Commercial Cookery and Catering
SITHCCC101	Use food preparation equipment	SITXFSA101 Use hygienic practices for food safety
SITHCCC102	Prepare simple dishes	SITXFSA101 Use hygienic practices for food safety
SITHCCC103	Prepare sandwiches	SITXFSA101 Use hygienic practices for food safety
SITHCCC104	Package prepared foodstuffs	SITXFSA101 Use hygienic practices for food safety
SITHCCC201	Produce dishes using basic methods of cookery	SITXFSA101 Use hygienic practices for food safety
SITHCCC202	Produce appetisers and salads	SITXFSA101 Use hygienic practices for food safety
SITHCCC203	Produce stocks, sauces and soups	SITXFSA101 Use hygienic practices for food safety
SITHCCC204	Produce vegetable, fruit, egg and farinaceous dishes	SITXFSA101 Use hygienic practices for food safety
SITHCCC205	Produce cook-chill and cook-freeze foods	SITXFSA101 Use hygienic practices for food safety
SITHCCC206	Rethermalise chilled and frozen foods	SITXFSA101 Use hygienic practices for food safety
SITHCCC207	Use cookery skills effectively	SITXFSA101 Use hygienic practices for food safety
SITHCCC301	Produce poultry dishes	SITXFSA101 Use hygienic practices for food safety
SITHCCC302	Produce seafood dishes	SITXFSA101 Use hygienic practices for food safety
SITHCCC303	Produce meat dishes	SITXFSA101 Use hygienic practices for food safety
SITHCCC304	Produce and serve food for buffets	SITXFSA101 Use hygienic practices for food safety
SITHCCC305	Produce pates and terrines	SITXFSA101 Use hygienic practices for food safety
SITHCCC306	Handle and serve cheese	SITXFSA101 Use hygienic practices for food safety
SITHCCC307	Prepare food to meet special dietary requirements	SITXFSA101 Use hygienic practices for food safety
SITHCCC308	Produce cakes, pastries and breads	SITXFSA101 Use hygienic practices for food safety
SITHCCC309	Work effectively as a cook	SITXFSA101 Use hygienic practices for food safety
SITHCCC401	Produce specialised food items	SITXFSA101 Use hygienic practices for food safety
SITHCCC402	Prepare portion-controlled meat cuts	SITXFSA101 Use hygienic practices for food safety
Communication and Teamwork
SITXCOM101	Source and present information	Nil
SITXCOM201	Show social and cultural sensitivity	Nil
SITXCOM202	Provide a briefing or scripted commentary	Nil
SITXCOM301	Address protocol requirements	Nil
SITXCOM401	Manage conflict	Nil
Computer Operations and ICT Management
SITXICT401	Build and launch a small business website	Nil
Crisis Management
SITXCRI401	Respond to a customer in crisis	Nil
SITXCRI601	Manage a business continuity crisis	Nil
Events
SITXEVT301	Access information on event operations	Nil
SITXEVT302	Process and monitor event registrations	Nil
SITXEVT303	Coordinate on-site event registrations	Nil
SITXEVT304	Provide event staging support	Nil
SITXEVT401	Plan in-house events or functions	Nil
SITXEVT501	Develop conference programs	Nil
SITXEVT502	Select event venues and sites	Nil
SITXEVT503	Manage event staging components	Nil
SITXEVT504	Organise event infrastructure	Nil
SITXEVT505	Manage on-site event operations	Nil
SITXEVT601	Research event trends and practice	Nil
SITXEVT602	Develop event concepts	Nil
SITXEVT603	Determine event feasibility	Nil
SITXEVT604	Develop and implement event management plans	Nil
SITXEVT605	Develop event transport plans	Nil
SITXEVT606	Develop crowd management plans	Nil
SITXEVT607	Develop multi-venue event plans	Nil
SITXEVT608	Plan and allocate exhibition space	Nil
SITXEVT609	Recruit and manage exhibitors	Nil
Finance
SITXFIN201	Process financial transactions	Nil
SITXFIN401	Interpret financial information	Nil
SITXFIN402	Manage finances within a budget	Nil
SITXFIN501	Prepare and monitor budgets	Nil
SITXFIN601	Manage physical assets	Nil
SITXFIN602	Manage revenue	Nil
Food and Beverage
SITHFAB101	Clean and tidy bar areas	SITXFSA101 Use hygienic practices for food safety
SITHFAB201	Provide responsible service of alcohol	Nil
SITHFAB202	Operate a bar	SITHFAB201 Provide responsible service of alcohol SITXFSA101 Use hygienic practices for food safety
SITHFAB203	Prepare and serve non-alcoholic beverages	SITXFSA101 Use hygienic practices for food safety
SITHFAB204	Prepare and serve espresso coffee	SITXFSA101 Use hygienic practices for food safety
SITHFAB205	Provide room service	SITXFSA101 Use hygienic practices for food safety
SITHFAB206	Serve food and beverage	SITXFSA101 Use hygienic practices for food safety
SITHFAB301	Operate and monitor cellar systems	Nil
SITHFAB302	Conduct a product tasting for alcoholic beverages	SITHFAB201 Provide responsible service of alcohol
SITHFAB303	Prepare and serve cocktails	SITHFAB201 Provide responsible service of alcohol SITXFSA101 Use hygienic practices for food safety
SITHFAB304	Provide advice on beers, spirits and liqueurs	SITHFAB201 Provide responsible service of alcohol
SITHFAB305	Provide advice on Australian wines	SITHFAB201 Provide responsible service of alcohol
SITHFAB306	Provide advice on imported wines	SITHFAB201 Provide responsible service of alcohol
SITHFAB307	Provide table service of food and beverage	SITHFAB201 Provide responsible service of alcohol SITXFSA101 Use hygienic practices for food safety
SITHFAB308	Provide silver service	SITXFSA101 Use hygienic practices for food safety
SITHFAB309	Provide advice on food	Nil
SITHFAB310	Provide advice on food and beverage matching	SITHFAB201 Provide responsible service of alcohol
SITHFAB311	Provide gueridon service	SITXFSA101 Use hygienic practices for food safety
SITHFAB401	Plan and monitor espresso coffee service	Nil
SITHFAB501	Manage the sale or service of wine	SITHFAB305 Provide advice on Australian wines SITHFAB306 Provide advice on imported wines
Food Safety
SITXFSA101	Use hygienic practices for food safety	Nil
SITXFSA201	Participate in safe food handling practices	Nil
SITXFSA202	Transport and store food	Nil
SITXFSA401	Develop and implement a food safety program	Nil
Gaming
SITHGAM201	Provide responsible gambling services	Nil
SITHGAM202	Attend gaming machines	SITHGAM201 Provide responsible gambling services
SITHGAM203	Operate a TAB outlet	SITHGAM201 Provide responsible gambling services
SITHGAM204	Conduct Keno games	SITHGAM201 Provide responsible gambling services
SITHGAM301	Analyse and report on gaming machine data	SITHGAM201 Provide responsible gambling services
SITHGAM302	Operate table games	SITHGAM201 Provide responsible gambling services
SITHGAM303	Deal Baccarat games	SITHGAM201 Provide responsible gambling services
SITHGAM304	Conduct Big Wheel games	SITHGAM201 Provide responsible gambling services
SITHGAM305	Deal Blackjack games	SITHGAM201 Provide responsible gambling services
SITHGAM306	Deal Poker games	SITHGAM201 Provide responsible gambling services
SITHGAM307	Deal Pontoon games	SITHGAM201 Provide responsible gambling services
SITHGAM308	Conduct Rapid Roulette games	SITHGAM201 Provide responsible gambling services
SITHGAM309	Conduct Roulette games	SITHGAM201 Provide responsible gambling services
SITHGAM310	Conduct Sic Bo games	SITHGAM201 Provide responsible gambling services
SITHGAM501	Manage gaming activities	SITHGAM201 Provide responsible gambling services
Governance and Legal Compliance
SITXGLC501	Research and comply with regulatory requirements	Nil
Guiding
SITTGDE101	Interpret aspects of local Australian Indigenous culture	Nil
SITTGDE301	Work as a guide	Nil
SITTGDE302	Provide arrival and departure assistance	Nil
SITTGDE303	Lead tour groups	Nil
SITTGDE304	Prepare and present tour commentaries or activities	Nil
SITTGDE305	Develop and maintain the general and regional knowledge required by guides	Nil
SITTGDE306	Research and share general information on Australian Indigenous cultures	Nil
SITTGDE307	Prepare specialised interpretive content on flora, fauna and landscape	Nil
SITTGDE308	Prepare specialised interpretive content on marine environments	Nil
SITTGDE309	Prepare specialised interpretive content on cultural and heritage environments	Nil
SITTGDE401	Coordinate and operate tours	Nil
SITTGDE402	Manage extended touring programs	Nil
Human Resources Management
SITXHRM301	Coach others in job skills	Nil
SITXHRM401	Roster staff	Nil
SITXHRM402	Lead and manage people	Nil
SITXHRM501	Recruit, select and induct staff	Nil
SITXHRM502	Manage volunteers	Nil
SITXHRM503	Monitor staff performance	Nil
Inventory
SITXINV201	Receive and store stock	Nil
SITXINV202	Maintain the quality of perishable items	SITXFSA101 Use hygienic practices for food safety
SITXINV301	Purchase goods	Nil
SITXINV401	Control stock	Nil
SITXINV601	Establish stock and purchasing and control systems	Nil
Kitchen Operations
SITHKOP101	Clean kitchen premises and equipment	SITXFSA101 Use hygienic practices for food safety
SITHKOP302	Plan and cost basic menus	Nil
SITHKOP401	Plan and display buffets	SITXFSA101 Use hygienic practices for food safety
SITHKOP402	Develop menus for special dietary requirements	Nil
SITHKOP403	Coordinate cooking operations	SITXFSA101 Use hygienic practices for food safety
SITHKOP404	Plan catering for events or functions	Nil
SITHKOP501	Design and cost menus	Nil
SITHKOP502	Select catering systems	Nil
Languages other than English
SITXLAN21__	Conduct basic oral communication in a language other than English	Nil
SITXLAN22__	Conduct routine oral communication in a language other than English	Nil
SITXLAN31__	Conduct oral communication in a language other than English	Nil
SITXLAN32__	Conduct complex oral communication in a language other than English	Nil
SITXLAN33__	Read and write information in a language other than English	Nil
SITXLAN34__	Read and write documents in a language other than English	Nil
Management and Leadership
SITXMGT401	Monitor work operations	Nil
SITXMGT501	Establish and conduct business relationships	Nil
SITXMGT502	Manage projects	Nil
Marketing and Public Relations
SITXMPR401	Coordinate production of brochures and marketing materials	Nil
SITXMPR402	Create a promotional display or stand	Nil
SITXMPR403	Plan and implement sales activities	Nil
SITXMPR404	Coordinate marketing activities	Nil
SITXMPR405	Participate in cooperative online marketing initiatives	Nil
SITXMPR501	Obtain and manage sponsorship	Nil
SITXMPR502	Develop and implement marketing strategies	Nil
Patisserie
SITHPAT301	Produce cakes	SITXFSA101 Use hygienic practices for food safety
SITHPAT302	Produce gateaux, torten and cakes	SITXFSA101 Use hygienic practices for food safety
SITHPAT303	Produce pastries	SITXFSA101 Use hygienic practices for food safety
SITHPAT304	Produce yeast based bakery products	SITXFSA101 Use hygienic practices for food safety
SITHPAT305	Produce petit fours	SITXFSA101 Use hygienic practices for food safety
SITHPAT306	Produce desserts	SITXFSA101 Use hygienic practices for food safety
SITHPAT401	Prepare and model marzipan	SITXFSA101 Use hygienic practices for food safety
SITHPAT402	Produce chocolate confectionery	SITXFSA101 Use hygienic practices for food safety
SITHPAT403	Model sugar based decorations	SITXFSA101 Use hygienic practices for food safety
SITHPAT404	Design and produce sweet buffet showpieces	SITXFSA101 Use hygienic practices for food safety
Planning and Product Development
SITTPPD401	Package tourism products	Nil
SITTPPD402	Develop interpretive activities	Nil
SITTPPD403	Coordinate and operate sustainable tourism activities	Nil
SITTPPD404	Develop in-house recreational activities	Nil
SITTPPD501	Develop host community awareness of tourism	Nil
SITTPPD502	Assess tourism opportunities for local communities	Nil
SITTPPD503	Research and analyse tourism data	Nil
SITTPPD601	Develop tourism products	Nil
SITTPPD602	Develop environmentally sustainable tourism operations	Nil
SITTPPD603	Develop culturally appropriate tourism operations	Nil
SITTPPD604	Develop and implement local or regional tourism plan	Nil
Tour Operations
SITTTOP301	Load touring equipment	Nil
SITTTOP302	Provide outdoor catering	Nil
SITTTOP401	Allocate tour or activity resources	Nil
SITTTOP402	Set up and operate a campsite	Nil
SITTTOP403	Operate tours in a remote area	Nil
Tourism Sales and Operations
SITTTSL201	Operate an online information system	Nil
SITTTSL202	Access and interpret product information	Nil
SITTTSL301	Provide advice on international destinations	Nil
SITTTSL302	Provide advice on Australian destinations	Nil
SITTTSL303	Sell tourism products and services	Nil
SITTTSL304	Prepare quotations	Nil
SITTTSL305	Process reservations	Nil
SITTTSL306	Book supplier services	Nil
SITTTSL307	Process travel-related documentation	Nil
SITTTSL308	Use a computerised reservations or operations system	Nil
SITTTSL309	Source airfares for domestic flights	Nil
SITTTSL310	Construct normal international airfares	Nil
SITTTSL311	Construct promotional international airfares	Nil
SITTTSL312	Construct advanced international airfares	SITTTSL310 Construct normal international airfares
SITTTSL313	Administer billing and settlement plan	Nil
SITTTSL314	Provide specialist advice on cruises	Nil
SITTTSL401	Maintain a product inventory	Nil
Venue and Facility Operations
SITTVAF201	Load and unload a ride	Nil
SITTVAF301	Operate a ride location	Nil
SITTVAF302	Operate a games location	Nil
SITTVAF303	Tow and site recreational vehicles	Nil
Work Health and Safety
SITXWHS101	Participate in safe work practices	Nil
SITXWHS301	Identify hazards, assess and control safety risks	Nil
SITXWHS401	Implement and monitor work health and safety practices	Nil
SITXWHS601	Establish and maintain a work health and safety system	Nil
Working in Industry - Hospitality
SITHIND101	Use hygienic practices for hospitality service	Nil
SITHIND201	Source and use information on the hospitality industry	Nil
SITHIND202	Use hospitality skills effectively	Nil
SITHIND301	Work effectively in hospitality service	Nil
Working in Industry - Tourism
SITTIND201	Source and use information on the tourism and travel industry	Nil
SITTIND202	Source and use information on the holiday park and resort industry	Nil

Imported Units of Competency in SIT12 V2 Tourism, Travel and Hospitality Training Package

Unit Code	Unit Title	Training Package Origin
AHC10 Agriculture, Horticulture and Conservation and Land Management
AHCIRG302A	Install irrigation systems	AHC10 Agriculture, Horticulture and Conservation and Land Management
AHCIRG306A	Troubleshoot irrigation systems	AHC10 Agriculture, Horticulture and Conservation and Land Management
AHCLSC202A	Construct low-profile timber or modular retaining walls	AHC10 Agriculture, Horticulture and Conservation and Land Management
AHCLSC204A	Lay paving	AHC10 Agriculture, Horticulture and Conservation and Land Management
AHCLSC301A	Set out site for construction works	AHC10 Agriculture, Horticulture and Conservation and Land Management
AHCLSC302A	Construct landscape features using concrete	AHC10 Agriculture, Horticulture and Conservation and Land Management
AHCPGD203A	Prune shrubs and small trees	AHC10 Agriculture, Horticulture and Conservation and Land Management
AHCPGD302A	Plan and maintain plant displays	AHC10 Agriculture, Horticulture and Conservation and Land Management
BSB07 Business Services
BSBADM502B	Manage meetings	BSB07 Business Services
BSBCMM201A	Communicate in the workplace	BSB07 Business Services
BSBCMM401A	Make a presentation	BSB07 Business Services
BSBCRT101A	Apply critical thinking techniques	BSB07 Business Services
BSBCRT301A	Develop and extend critical and creative thinking skills	BSB07 Business Services
BSBCRT402A	Collaborate in a creative process	BSB07 Business Services
BSBCRT501A	Originate and develop concepts	BSB07 Business Services
BSBDIV501A	Manage diversity in the workplace	BSB07 Business Services
BSBEBU401A	Review and maintain a website	BSB07 Business Services
BSBEBU501A	Investigate and design e business solutions	BSB07 Business Services
BSBEBU502A	Implement e business solutions	BSB07 Business Services
BSBFIA301A	Maintain financial records	BSB07 Business Services
BSBFIA302A	Process payroll	BSB07 Business Services
BSBFIA303A	Process accounts payable and receivable	BSB07 Business Services
BSBFIA304A	Maintain a general ledger	BSB07 Business Services
BSBFIA401A	Prepare financial reports	BSB07 Business Services
BSBFIM502A	Manage payroll	BSB07 Business Services
BSBFIM601A	Manage finances	BSB07 Business Services
BSBFRA401B	Manage compliance with franchisee obligations and legislative requirements	BSB07 Business Services
BSBFRA402B	Establish a franchise	BSB07 Business Services
BSBFRA403B	Manage relationship with franchisor	BSB07 Business Services
BSBFRA502B	Manage a franchise operation	BSB07 Business Services
BSBHRM403B	Support performance management processes	BSB07 Business Services
BSBHRM513A	Manage workforce planning	BSB07 Business Services
BSBHRM604A	Manage employee relations	BSB07 Business Services
BSBINN201A	Contribute to workplace innovation	BSB07 Business Services
BSBINN301A	Promote innovation in a team environment	BSB07 Business Services
BSBINN501A	Establish systems that support innovation	BSB07 Business Services
BSBINN502A	Build and sustain an innovative work environment	BSB07 Business Services
BSBINN601B	Manage organisational change	BSB07 Business Services
BSBIPR401A	Use and respect copyright	BSB07 Business Services
BSBIPR501A	Manage intellectual property to protect and grow business	BSB07 Business Services
BSBITA401A	Design databases	BSB07 Business Services
BSBITU102A	Develop keyboard skills	BSB07 Business Services
BSBITU201A	Produce simple word processed documents	BSB07 Business Services
BSBITU202A	Create and use spreadsheets	BSB07 Business Services
BSBITU203A	Communicate electronically	BSB07 Business Services
BSBITU301A	Create and use databases	BSB07 Business Services
BSBITU302B	Create electronic presentations	BSB07 Business Services
BSBITU305A	Conduct online transactions	BSB07 Business Services
BSBITU306A	Design and produce business documents	BSB07 Business Services
BSBITU307A	Develop keyboarding speed and accuracy	BSB07 Business Services
BSBITU309A	Produce desktop published documents	BSB07 Business Services
BSBITU402A	Develop and use complex spreadsheets	BSB07 Business Services
BSBMGT405A	Provide personal leadership	BSB07 Business Services
BSBMGT515A	Manage operational plan	BSB07 Business Services
BSBMGT516C	Facilitate continuous improvement	BSB07 Business Services
BSBMGT608C	Manage innovation and continuous improvement	BSB07 Business Services
BSBMGT617A	Develop and implement a business plan	BSB07 Business Services
BSBMKG401B	Profile the market	BSB07 Business Services
BSBMKG412A	Conduct e-marketing communications	BSB07 Business Services
BSBMKG509A	Implement and monitor direct marketing activities	BSB07 Business Services
BSBMKG510B	Plan e-marketing communications	BSB07 Business Services
BSBMKG605B	Evaluate international marketing opportunities	BSB07 Business Services
BSBMKG606B	Manage international marketing programs	BSB07 Business Services
BSBMKG607B	Manage market research	BSB07 Business Services
BSBOHS606B	Develop and implement crisis management processes	BSB07 Business Services
BSBPUB401A	Develop and apply knowledge of the public relations industry	BSB07 Business Services
BSBPUB403A	Develop public relations documents	BSB07 Business Services
BSBREL401A	Establish networks	BSB07 Business Services
BSBREL402A	Build client relationships and business networks	BSB07 Business Services
BSBRES401A	Analyse and present research information	BSB07 Business Services
BSBRSK501B	Manage risk	BSB07 Business Services
BSBSMB401A	Establish legal and risk management requirements of small business	BSB07 Business Services
BSBSMB403A	Market the small business	BSB07 Business Services
BSBSMB404A	Undertake small business planning	BSB07 Business Services
BSBSUS201A	Participate in environmentally sustainable work practices	BSB07 Business Services
BSBSUS301A	Implement and monitor environmentally sustainable work practices	BSB07 Business Services
BSBSUS501A	Develop workplace policy and procedures for sustainability	BSB07 Business Services
BSBWOR202A	Organise and complete daily work activities	BSB07 Business Services
BSBWOR203B	Work effectively with others	BSB07 Business Services
BSBWOR204A	Use business technology	BSB07 Business Services
BSBWRT401A	Write complex documents	BSB07 Business Services
CHC08 Community Services
CHCAC318B	Work effectively with older people	CHC08 Community Services
CPP07 Property Services
CPPCLO1040A	Prepare for work in the cleaning industry	CPP07 Property Services
CPPCLO2001A	Maintain hard floor surfaces	CPP07 Property Services
CPPCLO2004A	Maintain carpeted floors	CPP07 Property Services
CPPCLO2009A	Clean glass surfaces	CPP07 Property Services
CPPCLO2010A	Clean ceiling surfaces and fittings	CPP07 Property Services
CPPCLO2017A	Clean wet areas	CPP07 Property Services
CPPCLO2019A	Sort and remove waste and recyclable materials	CPP07 Property Services
CPPCLO2035A	Maintain cleaning storage areas	CPP07 Property Services
CPPCLO3013A	Clean window coverings	CPP07 Property Services
CPPCLO3016A	Wash furniture and fittings	CPP07 Property Services
CPPDSM5021A	Implement asset maintenance strategy	CPP07 Property Services
CPPDSM5022A	Implement asset management plan	CPP07 Property Services
CPPDSM5023A	Implement facilities management plan	CPP07 Property Services
CPPDSM5027A	Provide facilities and amenities for property users	CPP07 Property Services
CPPSEC2012A	Monitor and control individual and crowd behaviour	CPP07 Property Services
CPPSEC3017A	Plan and conduct evacuation of premises	CPP07 Property Services
CPPSEC3018A	Provide for the safety of persons at risk	CPP07 Property Services
CUE03 Entertainment
CUEAUD06B	Apply a general knowledge of vision systems to work activities	CUE03 Entertainment
CUEEVT03B	Integrate knowledge of creative and technical production into management processes	CUE03 Entertainment
CUEFOH03C	Provide seating and ticketing advice	CUE03 Entertainment
CUEFOH04C	Usher patrons	CUE03 Entertainment
CUEFOH06C	Manage venue services	CUE03 Entertainment
CUEFOH08B	Process incoming customer orders	CUE03 Entertainment
CUEFOH10B	Monitor entry to a venue	CUE03 Entertainment
CUELGT05C	Record and operate standard lightening cues	CUE03 Entertainment
CUELGT09B	Apply a general knowledge of lightening to work activities	CUE03 Entertainment
CUEPMT11B	Manage the production process	CUE03 Entertainment
CUEPRP02B	Research, obtain and prepare props	CUE03 Entertainment
CUESET05C	Apply set construction techniques	CUE03 Entertainment
CUESMT05C	Stage manage the production/ event	CUE03 Entertainment
CUESMT08B	Call the production/ event	CUE03 Entertainment
CUESMT10B	Organise and facilitate rehearsals	CUE03 Entertainment
CUESMT11B	Create, update and use production reference documents	CUE03 Entertainment
CUESOU07B	Apply a general knowledge of audio to work activities	CUE03 Entertainment
CUESTA01C	Install staging elements	CUE03 Entertainment
CUESTA05C	Apply a general knowledge of staging to work activities	CUE03 Entertainment
CUETEM03C	Establish and manage production requirements and resources	CUE03 Entertainment
CUETEM06B	Organise and monitor bump in/ bump out	CUE03 Entertainment
CUETEM07B	Tour the production	CUE03 Entertainment
CUETGE05C	Maintain physical production elements	CUE03 Entertainment
CUETGE15B	Handle physical elements safely during bump in/ bump out	CUE03 Entertainment
CUF07 Screen and Media
CUFCMP301A	Implement copyright arrangements	CUF07 Screen and Media
CUFCMP501A	Manage and exploit copyright arrangements	CUF07 Screen and Media
CUFDIG303A	Produce and prepare photo images	CUF07 Screen and Media
CUFIND401A	Provide services on a freelance basis	CUF07 Screen and Media
CUFPPM408A	Compile production schedules	CUF07 Screen and Media
CUFWRT301A	Write content for a range of media	CUF07 Screen and Media
CUL04 Museum and Library – Information Services
CULMS008B	Conceive, develop and realise exhibition designs	CUL04 Museum and Library – Information Services
CULMS201C	Develop and apply knowledge of the museum industry	CUL04 Museum and Library – Information Services
CUL11 Library, Information and Cultural Services
CULCNM201A	Monitor collections for changes in condition	CUL11 Library, Information and Cultural Services
CULEVP201A	Assist with the presentation of public activities and events	CUL11 Library, Information and Cultural Services
CULEVP403A	Install and dismantle exhibition elements	CUL11 Library, Information and Cultural Services
CULEVP501A	Coordinate the installation and dismantling of exhibitions	CUL11 Library, Information and Cultural Services
CULEVP504A	Develop exhibition concepts	CUL11 Library, Information and Cultural Services
CULREL501A	Develop and maintain community and stakeholder relationships	CUL11 Library, Information and Cultural Services
CUS09 Music
CUSFIM501A	Secure funding for projects	CUS09 Music
CUSMKG301A	Assist with the promotion of creative acts	CUS09 Music
CUSMKG501A	Manage the promotion of creative acts	CUS09 Music
CUV11 Visual Arts, Crafts and Design
CUVACD302A	Produce computer-aided drawings	CUV11 Visual Arts, Crafts and Design
CUVFIM401A	Obtain revenue to support operations	CUV11 Visual Arts, Crafts and Design
CUVIND501B	Maintain and apply creative arts industry knowledge	CUV11 Visual Arts, Crafts and Design
CUVPUB501A	Develop and manage public relations strategies	CUV11 Visual Arts, Crafts and Design
FNS10 Financial Services
FNSACC406A	Set up and operate a computerised accounting system	FNS10 Financial Services
HLT Health
HLTAID003	Provide first aid	HLT Health
HLTAID005	Provide first aid in remote situations	HLT Health
HLT07 Health
HLTNA303D	Plan and modify meals and menus according to nutrition care plans	HLT07 Health
ICA11 Information and Communications Technology
ICAICT104A	Use digital devices	ICA11 Information and Communications Technology
ICAWEB201A	Use social media tools for collaboration and engagement	ICA11 Information and Communications Technology
MEM05 Metal and Engineering
MEM18001C	Use hand tools	MEM05 Metal and Engineering
MEM18002B	Use power tools/ hand held operations	MEM05 Metal and Engineering
MSS11 Sustainability
MSS405070A	Develop and manage sustainable energy practices	MSS11 Sustainability
PUA12 Public Safety
PUAPOLGD015A	Employ media strategies	PUA00 Public Safety
PUAWER004B	Respond to workplace emergencies	PUA00 Public Safety
RII09 Resources and Infrastructure Industry
RIISAM204B	Operate small plant and equipment	RII09 Resources and Infrastructure Industry
SIF Funeral Services
SIFCBGM001	Provide general grounds care	SIF Funeral Services
SIFCBGM002	Maintain property and structures	SIF Funeral Services
SIFCBGM007	Evaluate building and grounds maintenance and development needs	SIF Funeral Services
SIFCBGM008	Coordinate building and grounds maintenance and development	SIF Funeral Services
SIR07 Retail Services
SIRRRPK006A	Recommend liquor products	SIR07 Retail Services
SIRXMER201	Merchandise products	SIR07 Retail Services
SIRXRSK201	Minimise loss	SIR07 Retail Services
SIRXSLS002A	Advise on products and services	SIR07 Retail Services
SIRXSLS201	Sell products and services	SIR07 Retail Services
SIS10 Sport, Fitness and Recreation
SISCAQU201A	Monitor pool water quality	SIS10 Sport, Fitness and Recreation
TAE10 Training and Education
TAEASS301B	Contribute to assessment	TAE10 Training and Education
TAEDEL301A	Provide work skill instruction	TAE10 Training and Education
TAEDEL404A	Mentor in the workplace	TAE10 Training and Education
TLI10 Transport and Logistics
TLIB2003A	Carry out vehicle servicing and maintenance	TLI10 Transport and Logistics
TLIC1051A	Operate a commercial vehicle	TLI10 Transport and Logistics
TLIC2025A	Operate a four wheel drive vehicle	TLI10 Transport and Logistics
TLIC3042A	Operate coach/ bus	TLI10 Transport and Logistics
TLIE1005A	Carry out basic workplace calculations	TLI10 Transport and Logistics
UEG11 Gas Industry
UEGNSG604B	Fill gas cylinders	UEG06 Gas Industry

Summary Mapping of SIT12 V1 Tourism, Travel and Hospitality Training Package to SIT12 V2 Tourism, Travel and Hospitality Training Package

Mapping of SIT12 Version 2 - Qualifications
SIT12 Version 1 Code and title	SIT12 Version 2 Code and title	Comment in relation to previous version E = equivalent N = not equivalent
SIT10112 Certificate I in Tourism (Australian Indigenous Culture)	SIT10112 Certificate I in Tourism (Australian Indigenous Culture)	E No change.
SIT10212 Certificate I in Hospitality	SIT10213 Certificate I in Hospitality	E Intent of the qualification remains unchanged. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group. Core units reduced from 4 to 3 units. Elective units increased from 2 to 3 units.
SIT20112 Certificate II in Tourism	SIT20112 Certificate II in Tourism	E No change.
SIT20212 Certificate II in Hospitality	SIT20213 Certificate II in Hospitality	E Intent of the qualification remains unchanged. SITXCOM201 Show social and cultural sensitivity replaces a core unit. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group. Total number of units increased by 1. Elective units increased from 5 to 6 units.
SIT20312 Certificate II in Kitchen Operations	SIT20312 Certificate II in Kitchen Operations	E No change.
SIT20412 Certificate II in Asian Cookery	SIT20412 Certificate II in Asian Cookery	E No change.
SIT20512 Certificate II in Holiday Parks and Resorts	SIT20512 Certificate II in Holiday Parks and Resorts	E No change.
SIT30112 Certificate III in Tourism	SIT30112 Certificate III in Tourism	E No change.
SIT31312 Certificate III in Travel	SIT31312 Certificate III in Travel	E No change.
SIT30512 Certificate III in Guiding	SIT30513 Certificate III in Guiding	E Intent of the qualification remains unchanged. HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid.
SIT30612 Certificate III in Events	SIT30612 Certificate III in Events	E No change.
SIT30712 Certificate III in Hospitality	SIT30713 Certificate III in Hospitality	E Intent of the qualification remains unchanged. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group. Core units reduced from 8 to 7 units. Elective units increased from 7 to 8 units.
SIT30812 Certificate III in Commercial Cookery	SIT30813 Certificate III in Commercial Cookery	E Intent of the qualification remains unchanged. HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid.
SIT30912 Certificate III in Asian Cookery	SIT30913 Certificate III in Asian Cookery	E Intent of the qualification remains unchanged. HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid.
SIT31012 Certificate III in Catering Operations	SIT31013 Certificate III in Catering Operations	E Intent of the qualification remains unchanged. HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid.
SIT31112 Certificate III in Patisserie	SIT31112 Certificate III in Patisserie	E Intent of the qualification remains unchanged. HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid.
SIT31212 Certificate III in Holiday Parks and Resorts	SIT31212 Certificate III in Holiday Parks and Resorts	E No change.
SIT40112 Certificate IV in Guiding	SIT40112 Certificate IV in Guiding	E No change.
SIT40212 Certificate IV in Travel and Tourism	SIT40212 Certificate IV in Travel and Tourism	E No change.
SIT40312 Certificate IV in Hospitality	SIT40313 Certificate IV in Hospitality	E Intent of the qualification remains unchanged. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group. Core units reduced from 10 to 9 units. Elective units increased from 11 to 12 units.
SIT40412 Certificate IV in Commercial Cookery	SIT40413 Certificate IV in Commercial Cookery	E Intent of the qualification remains unchanged. HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid.
SIT40512 Certificate IV in Asian Cookery	SIT40513 Certificate IV in Asian Cookery	E Intent of the qualification remains unchanged. HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid.
SIT40612 Certificate IV in Catering Operations	SIT40613 Certificate IV in Catering Operations	E Intent of the qualification remains unchanged. HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid.
SIT40712 Certificate IV in Patisserie	SIT40713 Certificate IV in Patisserie	E Intent of the qualification remains unchanged. HLTFA311A Apply first aid replaced with HLTAID003 Provide first aid.
SIT40812 Certificate IV in Holiday Parks and Resorts	SIT40812 Certificate IV in Holiday Parks and Resorts	E No change.
SIT50112 Diploma of Travel and Tourism	SIT50112 Diploma of Travel and Tourism	E No change.
SIT50212 Diploma of Events	SIT50212 Diploma of Events	E No change.
SIT50312 Diploma of Hospitality	SIT50313 Diploma of Hospitality	E Intent of the qualification remains unchanged. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group. Core units reduced from 14 to 13 units. Elective units increased from 14 to 15 units.
SIT50412 Diploma of Holiday Parks and Resorts	SIT50412 Diploma of Holiday Parks and Resorts	E No change.
SIT60112 Advanced Diploma of Travel and Tourism	SIT60112 Advanced Diploma of Travel and Tourism	E No change.
SIT60212 Advanced Diploma of Events	SIT60212 Advanced Diploma of Events	E No change.
SIT60312 Advanced Diploma of Hospitality	SIT60313 Advanced Diploma of Hospitality	E Intent of the qualification remains unchanged. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group. Core units reduced from 17 to 16 units. Elective units increased from 16 to 17 units.

Mapping of SIT12 Version 2 – Units of Competency
SIT12 Version 1 Code and title	SIT12 Version 2 Code and title	Comment in relation to previous version E = equivalent N = not equivalent
Accommodation Services
SITHACS303 Provide accommodation reception services	SITHACS303 Provide accommodation reception services	E No change.
SITHACS302 Conduct night audit	SITHACS302 Conduct night audit	E No change.
SITHACS204 Provide porter services	SITHACS204 Provide porter services	E No change.
SITHACS201 Provide housekeeping services to guests	SITHACS201 Provide housekeeping services to guests	E No change.
SITHACS202 Prepare rooms for guests	SITHACS202 Prepare rooms for guests	E No change.
SITHACS101 Clean premises and equipment	SITHACS101 Clean premises and equipment	E No change.
SITHACS203 Launder linen and guest clothes	SITHACS203 Launder linen and guest clothes	E No change.
SITHACS301 Provide valet service	SITHACS301 Provide valet service	E No change.
Asian Cookery
SITHASC201 Produce dishes using basic methods of Asian cookery	SITHASC201 Produce dishes using basic methods of Asian cookery	E No change.
SITHASC202 Produce Asian appetisers and snacks	SITHASC202 Produce Asian appetisers and snacks	E No change.
SITHASC203 Produce Asian stocks and soups	SITHASC203 Produce Asian stocks and soups	E No change.
SITHASC204 Produce Asian sauces, dips and accompaniments	SITHASC204 Produce Asian sauces, dips and accompaniments	E No change.
SITHASC205 Produce Asian salads	SITHASC205 Produce Asian salads	E No change.
SITHASC206 Produce Asian rice and noodles	SITHASC206 Produce Asian rice and noodles	E No change.
SITHASC207 Produce curry pastes and powders	SITHASC207 Produce curry pastes and powders	E No change.
SITHASC301 Produce Asian cooked dishes	SITHASC301 Produce Asian cooked dishes	E No change.
SITHASC302 Produce Asian desserts	SITHASC302 Produce Asian desserts	E No change.
SITHASC303 Produce Japanese cooked dishes	SITHASC303 Produce Japanese cooked dishes	E No change.
SITHASC304 Produce sashimi	SITHASC304 Produce sashimi	E No change.
SITHASC305 Produce sushi	SITHASC305 Produce sushi	E No change.
SITHASC306 Produce Japanese desserts	SITHASC306 Produce Japanese desserts	E No change.
SITHASC307 Produce dim sum	SITHASC307 Produce dim sum	E No change.
SITHASC308 Produce Chinese roast meat and poultry dishes	SITHASC308 Produce Chinese roast meat and poultry dishes	E No change.
SITHASC309 Produce tandoori dishes	SITHASC309 Produce tandoori dishes	E No change.
SITHASC310 Produce Indian breads	SITHASC310 Produce Indian breads	E No change.
SITHASC311 Produce Indian sweetmeats	SITHASC311 Produce Indian sweetmeats	E No change.
SITHASC312 Produce Indian pickles and chutneys	SITHASC312 Produce Indian pickles and chutneys	E No change.
Commercial Cookery and Catering
SITHCCC101 Use food preparation equipment	SITHCCC101 Use food preparation equipment	E No change.
SITHCCC102 Prepare simple dishes	SITHCCC102 Prepare simple dishes	E No change.
SITHCCC103 Prepare sandwiches	SITHCCC103 Prepare sandwiches	E No change.
SITHCCC104 Package prepared foodstuffs	SITHCCC104 Package prepared foodstuffs	E No change.
SITHCCC201 Produce dishes using basic methods of cookery	SITHCCC201 Produce dishes using basic methods of cookery	E No change.
SITHCCC202 Produce appetisers and salads	SITHCCC202 Produce appetisers and salads	E No change.
SITHCCC203 Produce stocks, sauces and soups	SITHCCC203 Produce stocks, sauces and soups	E No change.
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes	SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes	E No change.
SITHCCC205 Produce cook-chill and cook-freeze foods	SITHCCC205 Produce cook-chill and cook-freeze foods	E No change.
SITHCCC206 Rethermalise chilled and frozen foods	SITHCCC206 Rethermalise chilled and frozen foods	E No change.
SITHCCC207 Use cookery skills effectively	SITHCCC207 Use cookery skills effectively	E No change.
SITHCCC301 Produce poultry dishes	SITHCCC301 Produce poultry dishes	E No change.
SITHCCC302 Produce seafood dishes	SITHCCC302 Produce seafood dishes	E No change.
SITHCCC303 Produce meat dishes	SITHCCC303 Produce meat dishes	E No change.
SITHCCC304 Produce and serve food for buffets	SITHCCC304 Produce and serve food for buffets	E No change.
SITHCCC305 Produce pates and terrines	SITHCCC305 Produce pates and terrines	E No change.
SITHCCC306 Handle and serve cheese	SITHCCC306 Handle and serve cheese	E No change.
SITHCCC307 Prepare food to meet special dietary requirements	SITHCCC307 Prepare food to meet special dietary requirements	E No change.
SITHCCC308 Produce cakes, pastries and breads	SITHCCC308 Produce cakes, pastries and breads	E No change.
SITHCCC309 Work effectively as a cook	SITHCCC309 Work effectively as a cook	E No change.
SITHCCC401 Produce specialised food items	SITHCCC401 Produce specialised food items	E No change.
Events
SITXEVT301 Access information on event operations	SITXEVT301 Access information on event operations	E No change.
SITXEVT302 Process and monitor event registrations	SITXEVT302 Process and monitor event registrations	E No change.
SITXEVT303 Coordinate on-site event registrations	SITXEVT303 Coordinate on-site event registrations	E No change.
SITXEVT304 Provide event staging support	SITXEVT304 Provide event staging support	E No change.
SITXEVT401 Plan in-house events or functions	SITXEVT401 Plan in-house events or functions	E No change.
SITXEVT501 Develop conference programs	SITXEVT501 Develop conference programs	E No change.
SITXEVT502 Select event venues and sites	SITXEVT502 Select event venues and sites	E No change.
SITXEVT503 Manage event staging components	SITXEVT503 Manage event staging components	E No change.
SITXEVT504 Organise event infrastructure	SITXEVT504 Organise event infrastructure	E No change.
SITXEVT505 Manage on-site event operations	SITXEVT505 Manage on-site event operations	E No change.
SITXEVT601 Research event trends and practice	SITXEVT601 Research event trends and practice	E No change.
SITXEVT602 Develop event concepts	SITXEVT602 Develop event concepts	E No change.
SITXEVT603 Determine event feasibility	SITXEVT603 Determine event feasibility	E No change.
SITXEVT604 Develop and implement event management plans	SITXEVT604 Develop and implement event management plans	E No change.
SITXEVT605 Develop event transport plans	SITXEVT605 Develop event transport plans	E No change.
SITXEVT606 Develop crowd management plans	SITXEVT606 Develop crowd management plans	E No change.
SITXEVT607 Develop multi-venue event plans	SITXEVT607 Develop multi-venue event plans	E No change.
SITXEVT608 Plan and allocate exhibition space	SITXEVT608 Plan and allocate exhibition space	E No change.
SITXEVT609 Recruit and manage exhibitors	SITXEVT609 Recruit and manage exhibitors	E No change.
Food and Beverage
SITHFAB101 Clean and tidy bar areas	SITHFAB101 Clean and tidy bar areas	E No change.
SITHFAB201 Provide responsible service of alcohol	SITHFAB201 Provide responsible service of alcohol	E No change.
SITHFAB202 Operate a bar	SITHFAB202 Operate a bar	E No change.
SITHFAB203 Prepare and serve nonalcoholic beverages	SITHFAB203 Prepare and serve nonalcoholic beverages	E No change.
SITHFAB204 Prepare and serve espresso coffee	SITHFAB204 Prepare and serve espresso coffee	E No change.
SITHFAB205 Provide room service	SITHFAB205 Provide room service	E No change.
SITHFAB206 Serve food and beverage	SITHFAB206 Serve food and beverage	E No change.
SITHFAB301 Operate and monitor cellar systems	SITHFAB301 Operate and monitor cellar systems	E No change.
SITHFAB302 Conduct a product tasting for alcoholic beverages	SITHFAB302 Conduct a product tasting for alcoholic beverages	E No change.
SITHFAB303 Prepare and serve cocktails	SITHFAB303 Prepare and serve cocktails	E No change.
SITHFAB304 Provide advice on beers, spirits and liqueurs	SITHFAB304 Provide advice on beers, spirits and liqueurs	E No change.
SITHFAB305 Provide advice on Australian wines	SITHFAB305 Provide advice on Australian wines	E No change.
SITHFAB306 Provide advice on imported wines	SITHFAB306 Provide advice on imported wines	E No change.
SITHFAB307 Provide table service of food and beverage	SITHFAB307 Provide table service of food and beverage	E No change.
SITHFAB308 Provide silver service	SITHFAB308 Provide silver service	E No change.
SITHFAB309 Provide advice on food	SITHFAB309 Provide advice on food	E No change.
SITHFAB310 Provide advice on food and beverage matching	SITHFAB310 Provide advice on food and beverage matching	E No change.
SITHFAB311 Provide gueridon service	SITHFAB311 Provide gueridon service	E No change.
SITHFAB401 Plan and monitor espresso coffee service	SITHFAB401 Plan and monitor espresso coffee service	E No change.
SITHFAB501 Manage the sale or service of wine	SITHFAB501 Manage the sale or service of wine	E No change.
Gaming
SITHGAM201 Provide responsible gambling services	SITHGAM201 Provide responsible gambling services	E No change.
SITHGAM202 Attend gaming machines	SITHGAM202 Attend gaming machines	E No change.
SITHGAM203 Operate a TAB outlet	SITHGAM203 Operate a TAB outlet	E No change.
SITHGAM204 Conduct Keno games	SITHGAM204 Conduct Keno games	E No change.
SITHGAM301 Analyse and report on gaming machine data	SITHGAM301 Analyse and report on gaming machine data	E No change.
SITHGAM302 Operate table games	SITHGAM302 Operate table games	E No change.
SITHGAM303 Deal Baccarat games	SITHGAM303 Deal Baccarat games	E No change.
SITHGAM304 Conduct Big Wheel games	SITHGAM304 Conduct Big Wheel games	E No change.
SITHGAM305 Deal Blackjack games	SITHGAM305 Deal Blackjack games	E No change.
SITHGAM306 Deal Poker games	SITHGAM306 Deal Poker games	E No change.
SITHGAM307 Deal Pontoon games	SITHGAM307 Deal Pontoon games	E No change.
SITHGAM308 Conduct Rapid Roulette games	SITHGAM308 Conduct Rapid Roulette games	E No change.
SITHGAM309 Conduct Roulette games	SITHGAM309 Conduct Roulette games	E No change.
SITHGAM310 Conduct Sic Bo games	SITHGAM310 Conduct Sic Bo games	E No change.
SITHGAM501 Manage gaming activities	SITHGAM501 Manage gaming activities	E No change.
Guiding
SITTGDE101 Interpret aspects of local Australian Indigenous culture	SITTGDE101 Interpret aspects of local Australian Indigenous culture	E No change.
SITTGDE301 Work as a guide	SITTGDE301 Work as a guide	E No change.
SITTGDE302 Provide arrival and departure assistance	SITTGDE302 Provide arrival and departure assistance	E No change.
SITTGDE303 Lead tour groups	SITTGDE303 Lead tour groups	E No change.
SITTGDE304 Prepare and present tour commentaries or activities	SITTGDE304 Prepare and present tour commentaries or activities	E No change.
SITTGDE305 Develop and maintain the general and regional knowledge required by guides	SITTGDE305 Develop and maintain the general and regional knowledge required by guides	E No change.
SITTGDE306 Research and share general information on Australian Indigenous cultures	SITTGDE306 Research and share general information on Australian Indigenous cultures	E No change.
SITTGDE307 Prepare specialised interpretive content on flora, fauna and landscape	SITTGDE307 Prepare specialised interpretive content on flora, fauna and landscape	E No change.
SITTGDE308 Prepare specialised interpretive content on marine environments	SITTGDE308 Prepare specialised interpretive content on marine environments	E No change.
SITTGDE309 Prepare specialised interpretive content on cultural and heritage environments	SITTGDE309 Prepare specialised interpretive content on cultural and heritage environments	E No change.
SITTGDE401 Coordinate and operate tours	SITTGDE401 Coordinate and operate tours	E No change.
SITTGDE402 Manage extended touring programs	SITTGDE402 Manage extended touring programs	E No change.
Kitchen Operations
SITHKOP101 Clean kitchen premises and equipment	SITHKOP101 Clean kitchen premises and equipment	E No change.
SITHKOP302 Plan and cost basic menus	SITHKOP302 Plan and cost basic menus	E No change.
SITHKOP401 Plan and display buffets	SITHKOP401 Plan and display buffets	E No change.
SITHKOP402 Develop menus for special dietary requirements	SITHKOP402 Develop menus for special dietary requirements	E No change.
SITHKOP403 Coordinate cooking operations	SITHKOP403 Coordinate cooking operations	E No change.
SITHKOP404 Plan catering for events or functions	SITHKOP404 Plan catering for events or functions	E No change.
SITHKOP501 Design and cost menus	SITHKOP501 Design and cost menus	E No change.
SITHKOP502 Select catering systems	SITHKOP502 Select catering systems	E No change.
Patisserie
SITHPAT301 Produce cakes	SITHPAT301 Produce cakes	E No change.
SITHPAT302 Produce gateaux, torten and cakes	SITHPAT302 Produce gateaux, torten and cakes	E No change.
SITHPAT303 Produce pastries	SITHPAT303 Produce pastries	E No change.
SITHPAT304 Produce yeast based bakery products	SITHPAT304 Produce yeast based bakery products	E No change.
SITHPAT305 Produce petits fours	SITHPAT305 Produce petits fours	E No change.
SITHPAT306 Produce desserts	SITHPAT306 Produce desserts	E No change.
SITHPAT401 Prepare and model marzipan	SITHPAT401 Prepare and model marzipan	E No change.
SITHPAT402 Produce chocolate confectionery	SITHPAT402 Produce chocolate confectionery	E No change.
SITHPAT403 Model sugar based decorations	SITHPAT403 Model sugar based decorations	E No change.
SITHPAT404 Design and produce sweet buffet showpieces	SITHPAT404 Design and produce sweet buffet showpieces	E No change.
Planning and Product Development
SITTPPD401 Package tourism products	SITTPPD401 Package tourism products	E No change.
SITTPPD402 Develop interpretive activities	SITTPPD402 Develop interpretive activities	E No change.
SITTPPD403 Coordinate and operate sustainable tourism activities	SITTPPD403 Coordinate and operate sustainable tourism activities	E No change.
SITTPPD404 Develop in-house recreational activities	SITTPPD404 Develop in-house recreational activities	E No change.
SITTPPD501 Develop host community awareness of tourism	SITTPPD501 Develop host community awareness of tourism	E No change.
SITTPPD502 Assess tourism opportunities for local communities	SITTPPD502 Assess tourism opportunities for local communities	E No change.
SITTPPD503 Research and analyse tourism data	SITTPPD503 Research and analyse tourism data	E No change.
SITTPPD601 Develop tourism products	SITTPPD601 Develop tourism products	E No change.
SITTPPD602 Develop environmentally sustainable tourism operations	SITTPPD602 Develop environmentally sustainable tourism operations	E No change.
SITTPPD603 Develop culturally appropriate tourism operations	SITTPPD603 Develop culturally appropriate tourism operations	E No change.
SITTPPD604 Develop and implement local or regional tourism plan	SITTPPD604 Develop and implement local or regional tourism plan	E No change.
Tour Operations
SITTTOP301 Load touring equipment	SITTTOP301 Load touring equipment	E No change.
SITTTOP302 Provide outdoor catering	SITTTOP302 Provide outdoor catering	E No change.
SITTTOP401 Allocate tour or activity resources	SITTTOP401 Allocate tour or activity resources	E No change.
SITTTOP402 Set up and operate a camp site	SITTTOP402 Set up and operate a camp site	E No change.
SITTTOP403 Operate tours in a remote area	SITTTOP403 Operate tours in a remote area	E No change.
Tourism Sales and Operations
SITTTSL201 Operate an online information system	SITTTSL201 Operate an online information system	E No change.
SITTTSL202 Access and interpret product information	SITTTSL202 Access and interpret product information	E No change.
SITTTSL301 Provide advice on international destinations	SITTTSL301 Provide advice on international destinations	E No change.
SITTTSL302 Provide advice on Australian destinations	SITTTSL302 Provide advice on Australian destinations	E No change.
SITTTSL303 Sell tourism products and services	SITTTSL303 Sell tourism products and services	E No change.
SITTTSL304 Prepare quotations	SITTTSL304 Prepare quotations	E No change.
SITTTSL305 Process reservations	SITTTSL305 Process reservations	E No change.
SITTTSL306 Book supplier services	SITTTSL306 Book supplier services	E No change.
SITTTSL307 Process travel-related documentation	SITTTSL307 Process travel-related documentation	E No change.
SITTTSL308 Use a computerised reservations or operations system	SITTTSL308 Use a computerised reservations or operations system	E No change.
SITTTSL309 Source airfares for domestic flights	SITTTSL309 Source airfares for domestic flights	E No change.
SITTTSL310 Construct normal international airfares	SITTTSL310 Construct normal international airfares	E No change.
SITTTSL311 Construct promotional international airfares	SITTTSL311 Construct promotional international airfares	E No change.
SITTTSL312 Construct advanced international airfares	SITTTSL312 Construct advanced international airfares	E No change.
SITTTSL313 Administer billing and settlement plan	SITTTSL313 Administer billing and settlement plan	E No change.
SITTTSL314 Provide specialist advice on cruises	New unit.
SITTTSL401 Maintain a product inventory	SITTTSL401 Maintain a product inventory	E No change.
Venue and Facility Operations
SITTVAF201 Load and unload a ride	SITTVAF201 Load and unload a ride	E No change.
SITTVAF301 Operate a ride location	SITTVAF301 Operate a ride location	E No change.
SITTVAF302 Operate a games location	SITTVAF302 Operate a games location	E No change.
SITTVAF303 Tow and site recreational vehicles	SITTVAF303 Tow and site recreational vehicles	E No change.
Working in Industry
SITHIND101 Use hygienic practices for hospitality service	New unit.
SITHIND201 Source and use information on the hospitality industry	SITHIND201 Source and use information on the hospitality industry	E No change.
SITHIND202 Use hospitality skills effectively	SITHIND202 Use hospitality skills effectively	E No change.
SITHIND301 Work effectively in hospitality service	SITHIND301 Work effectively in hospitality service	E No change.
Working in Industry - Tourism
SITTIND201 Source and use information on the tourism and travel industry	SITTIND201 Source and use information on the tourism and travel industry	E No change.
SITTIND202 Source and use information on the holiday park and resort industry	SITTIND202 Source and use information on the holiday park and resort industry	E No change.

Cross-Sector Units of Competency Mapping of SIT12 Version 2
SIT12 Version 1 Code and Title	SIT12 Version 2 Code and Title	Comment in relation to previous version E = equivalent N = not equivalent
Administration
SITXADM501 Prepare and present proposals	SITXADM501 Prepare and present proposals	E No change.
Client and Customer Service
SITXCCS101 Provide information and assistance	SITXCCS101 Provide information and assistance	E No change.
SITXCCS201 Provide visitor information	SITXCCS201 Provide visitor information	E No change.
SITXCCS202 Interact with customers	SITXCCS202 Interact with customers	E No change.
SITXCCS301 Provide lost and found services	SITXCCS301 Provide lost and found services	E No change.
SITXCCS302 Provide club reception services	SITXCCS302 Provide club reception services	E No change.
SITXCCS303 Provide service to customers	SITXCCS303 Provide service to customers	E No change.
SITXCCS401 Enhance the customer service experience	SITXCCS401 Enhance the customer service experience	E No change.
SITXCCS501 Manage quality customer service	SITXCCS501 Manage quality customer service	E No change.
Communication and Teamwork
SITXCOM101 Source and present information	SITXCOM101 Source and present information	E No change.
SITXCOM201 Show social and cultural sensitivity	SITXCOM201 Show social and cultural sensitivity	E No change.
SITXCOM202 Provide a briefing or scripted commentary	SITXCOM202 Provide a briefing or scripted commentary	E No change.
SITXCOM301 Address protocol requirements	SITXCOM301 Address protocol requirements	E No change.
SITXCOM401 Manage conflict	SITXCOM401 Manage conflict	E No change.
Computer Operations and ICT Management
SITXICT401 Build and launch a small business website	SITXICT401 Build and launch a small business website	E No change.
Crisis Management
SITXCRI401 Respond to a customer in crisis	SITXCRI401 Respond to a customer in crisis	E No change.
SITXCRI601 Manage a business continuity crisis	SITXCRI601 Manage a business continuity crisis	E No change.
Finance
SITXFIN201 Process financial transactions	SITXFIN201 Process financial transactions	E No change.
SITXFIN401 Interpret financial information	SITXFIN401 Interpret financial information	E No change.
SITXFIN402 Manage finances within a budget	SITXFIN402 Manage finances within a budget	E No change.
SITXFIN501 Prepare and monitor budgets	SITXFIN501 Prepare and monitor budgets	E No change.
SITXFIN601 Manage physical assets	SITXFIN601 Manage physical assets	E No change.
SITXFIN602 Manage revenue	SITXFIN602 Manage revenue	E No change.
Food Safety
SITXFSA101 Use hygienic practices for food safety	SITXFSA101 Use hygienic practices for food safety	E No change.
SITXFSA201 Participate in safe food handling practices	SITXFSA201 Participate in safe food handling practices	E No change.
SITXFSA202 Transport and store food	SITXFSA202 Transport and store food	E No change.
SITXFSA401 Develop and implement a food safety program	SITXFSA401 Develop and implement a food safety program	E No change.
Governance and Legal Compliance
SITXGLC501 Research and comply with regulatory requirements	SITXGLC501 Research and comply with regulatory requirements	E No change.
Human Resources Management
SITXHRM301 Coach others in job skills	SITXHRM301 Coach others in job skills	E No change.
SITXHRM401 Roster staff	SITXHRM401 Roster staff	E No change.
SITXHRM402 Lead and manage people	SITXHRM402 Lead and manage people	E No change.
SITXHRM501 Recruit, select and induct staff	SITXHRM501 Recruit, select and induct staff	E No change.
SITXHRM502 Manage volunteers	SITXHRM502 Manage volunteers	E No change.
SITXHRM503 Monitor staff performance	SITXHRM503 Monitor staff performance	E No change.
Inventory
SITXINV201 Receive and store stock	SITXINV201 Receive and store stock	E No change.
SITXINV202 Maintain the quality of perishable items	SITXINV202 Maintain the quality of perishable items	E No change.
SITXINV301 Purchase goods	SITXINV301 Purchase goods	E No change.
SITXINV401 Control stock	SITXINV401 Control stock	E No change.
SITXINV601 Establish stock purchasing and control systems	SITXINV601 Establish stock purchasing and control systems	E No change.
Languages other than English
SITXLAN21__ Conduct basic oral communication in a language other than English	SITXLAN21__ Conduct basic oral communication in a language other than English	E No change.
SITXLAN22__ Conduct routine oral communication in a language other than English	SITXLAN22__ Conduct routine oral communication in a language other than English	E No change.
SITXLAN31__ Conduct oral communication in a language other than English	SITXLAN31__ Conduct oral communication in a language other than English	E No change.
SITXLAN32__ Conduct complex oral communication in a language other than English	SITXLAN32__ Conduct complex oral communication in a language other than English	E No change.
SITXLAN33__ Read and write information in a language other than English	SITXLAN33__ Read and write information in a language other than English	E No change.
SITXLAN34__ Read and write documents in a language other than English	SITXLAN34__ Read and write documents in a language other than English	E No change.
Management and Leadership
SITXMGT401 Monitor work operations	SITXMGT401 Monitor work operations	E No change.
SITXMGT501 Establish and conduct business relationships	SITXMGT501 Establish and conduct business relationships	E No change.
SITXMGT502 Manage projects	SITXMGT502 Manage projects	E No change.
Marketing and Public Relations
SITXMPR401 Coordinate production of brochures and marketing materials	SITXMPR401 Coordinate production of brochures and marketing materials	E No change.
SITXMPR402 Create a promotional display or stand	SITXMPR402 Create a promotional display or stand	E No change.
SITXMPR403 Plan and implement sales activities	SITXMPR403 Plan and implement sales activities	E No change.
SITXMPR404 Coordinate marketing activities	SITXMPR404 Coordinate marketing activities	E No change.
SITXMPR405 Participate in cooperative online marketing initiatives	SITXMPR405 Participate in cooperative online marketing initiatives	E No change.
SITXMPR501 Obtain and manage sponsorship	SITXMPR501 Obtain and manage sponsorship	E No change.
SITXMPR502 Develop and implement marketing strategies	SITXMPR502 Develop and implement marketing strategies	E No change.
Work Health and Safety
SITXWHS101 Participate in safe work practices	SITXWHS101 Participate in safe work practices	E No change.
SITXWHS301 Identify hazards, assess and control safety risks	SITXWHS301 Identify hazards, assess and control safety risks	E No change.
SITXWHS401 Implement and monitor work health and safety practices	SITXWHS401 Implement and monitor work health and safety practices	E No change.
SITXWHS601 Establish and maintain a work health and safety system	SITXWHS601 Establish and maintain a work health and safety system	E No change.

Overview

What is a Training Package?

A Training Package is an integrated set of nationally endorsed competency standards, assessment guidelines and Australian Qualifications Framework (AQF) qualifications for a specific industry, industry sector or enterprise.

Each Training Package:

provides a consistent and reliable set of components for training, recognising and assessing peoples skills, and may also have optional support materials

enables nationally recognised qualifications to be awarded through direct assessment of workplace competencies

encourages the development and delivery of flexible training which suits individual and industry requirements

encourages learning and assessment in a work-related environment which leads to verifiable workplace outcomes.

How do Training Packages fit within the National Skills Framework?

The National Skills Framework applies nationally, is endorsed by the Ministerial Council for Vocational and Technical Education, and comprises the Australian Quality Training Framework 2010 (AQTF 2010), and Training Packages endorsed by the National Quality Council (NQC).

How are Training Packages developed?

Training Packages are developed by Industry Skills Councils or enterprises to meet the identified training needs of specific industries or industry sectors. To gain national endorsement of Training Packages, developers must provide evidence of extensive research, consultation and support within the industry area or enterprise.

How do Training Packages encourage flexibility?

Training Packages describe the skills and knowledge needed to perform effectively in the workplace without prescribing how people should be trained.

Training Packages acknowledge that people can achieve vocational competency in many ways by emphasising what the learner can do, not how or where they learned to do it. For example, some experienced workers might be able to demonstrate competency against the units of competency, and even gain a qualification, without completing a formal training program.

With Training Packages, assessment and training may be conducted at the workplace, off-the-job, at a training organisation, during regular work, or through work experience, work placement, work simulation or any combination of these.

Who can deliver and assess using Training Packages?

Training and assessment using Training Packages must be conducted by a Registered Training Organisation (RTO) that has the qualifications or specific units of competency on its scope of registration, or that works in partnership with another RTO, as specified in the AQTF 2010.

Training Package Components

Training Packages are made up of mandatory components endorsed by the NQC, and optional support materials.

Training Package Endorsed Components

The nationally endorsed components include the Competency Standards, Assessment Guidelines and Qualifications Framework. These form the basis of training and assessment in the Training Package and, as such, they must be used.

Competency Standards

Each unit of competency identifies a discrete workplace requirement and includes the knowledge and skills that underpin competency as well as language, literacy and numeracy; and occupational health and safety requirements. The units of competency must be adhered to in training and assessment to ensure consistency of outcomes.

Assessment Guidelines

The Assessment Guidelines provide an industry framework to ensure all assessments meet industry needs and nationally agreed standards as expressed in the Training Package and the AQTF 2010. The Assessment Guidelines must be followed to ensure the integrity of assessment leading to nationally recognised qualifications.

Qualifications Framework

Each Training Package provides details of those units of competency that must be achieved to award AQF qualifications. The rules around which units of competency can be combined to make up a valid AQF qualification in the Training Package are referred to as the ‘packaging rules’. The packaging rules must be followed to ensure the integrity of nationally recognised qualifications issued.

Training Package Support Materials

The endorsed components of Training Packages are complemented and supported by optional support materials that provide for choice in the design of training and assessment to meet the needs of industry and learners.

Training Package support materials can relate to single or multiple units of competency, an industry sector, a qualification or the whole Training Package. They tend to fall into one or more of the categories illustrated below.

Training Package support materials are produced by a range of stakeholders such as RTOs, individual trainers and assessors, private and commercial developers and Government agencies.

Training Package, Qualification and Unit of Competency Codes

There are agreed conventions for the national codes used for Training Packages and their components. Always use the correct codes, exactly as they appear in the Training Package, and with the code always before the title.

Training Package Codes

Each Training Package has a unique five-character national code assigned when the Training Package is endorsed, for example XYZ08. The first three characters are letters identifying the Training Package industry coverage and the last two characters are numbers identifying the year of endorsement.

Qualification Codes

Within each Training Package, each qualification has a unique eight-character code, for example XYZ10108. Qualification codes are developed as follows:

the first three letters identify the Training Package;

the first number identifies the qualification level (noting that, in the qualification titles themselves, arabic numbers are not used);

the next two numbers identify the position in the sequence of the qualification at that level; and

the last two numbers identify the year in which the qualification was endorsed. (Where qualifications are added after the initial Training Package endorsement, the last two numbers may differ from other Training Package qualifications as they identify the year in which those particular qualifications were endorsed.)

Unit of Competency Codes

Within each Training Package, each unit of competency has a unique code. Unit of competency codes are assigned when the Training Package is endorsed, or when new units of competency are added to an existing endorsed Training Package. Unit codes are developed as follows:

a typical code is made up of 12 characters, normally a mixture of uppercase letters and numbers, as in SITXEVT019;

the first three characters signify the Training Package – SIT12 Tourism, Travel and Hospitality Training Package - in the above example and up to eight characters relating to an industry sector, function or skill area follow;

where changes are made that alter the outcome, a new code is assigned and the title is changed.

Training Package, Qualification and Unit of Competency Titles

There are agreed conventions for titling Training Packages and their components. Always use the correct titles, exactly as they appear in the Training Package, and with the code always placed before the title.

Training Package Titles

The title of each endorsed Training Package is unique and relates the Training Package's broad industry coverage.

Qualification Titles

The title of each endorsed Training Package qualification is unique. Qualification titles use the following sequence:

firstly, the qualification is identified as either Certificate I, Certificate II, Certificate III, Certificate IV, Diploma or Advanced Diploma

this is followed by the words ‘in’ for Certificates I to IV and ‘of’ for Diploma and Advanced Diploma

then the industry descriptor follows, for example Telecommunications

if applicable, the occupational or functional stream follows in brackets, for example (Computer Systems).

For example:

SIT10112 Certificate I in Tourism (Australian Indigenous Culture)

SIT40413 Certificate IV in Commercial Cookery.

Unit of Competency Titles

Each unit of competency title is unique. Unit of competency titles describe the competency outcome concisely, and are written in sentence case.

For example:

SITHACS101 Clean premises and equipment

BSBADM502B Manage meetings.

Introduction to the SIT12 Tourism, Travel and Hospitality Training Package

Overview of the Development of Tourism, Travel and Hospitality Training Package

Version 2

The SIT12 Tourism, Travel and Hospitality Training Package Version 2 represents the key changes that were reflected in the SIT12 Tourism, Travel and Hospitality Training Package Version 1 and also contains two new units of competency, and a change to the core of 15 qualifications. These changes ensure that the Training Package continues to remain relevant and responsive to the current and emerging needs and requirements of industry

This review, resulting in the development of SIT12 Version 2, has been funded by the Department of Industry, Innovation, Climate Change, Science, Research and Tertiary Education (DIICCSRTE) and managed by Service Skills Australia (SSA). The review was overseen by the Tourism, Travel and Hospitality Industry Advisory Committee and also involved input from a diverse range of employers, employer bodies, public and private RTOs, and government departments.

The following key changes have been incorporated into the Training Package and reflect the skilling requirements of industry:

New units of competency

Following the submission for endorsement of SIT12 Version 1, SSA received feedback on behalf of the accommodation sector, representing 533 hotels and 27,700 employees around the need to remove SITXFSA101 Use hygienic practices for food safety from the core of all hospitality qualifications. SSA formed an industry technical working group to review this feedback and consider an alternative. This feedback was flagged the submission for endorsement of SIT12 Version 1 where it was identified that this issue would be resolved through continuous improvement. The result of this review was the development of the generic hygiene unit SITHIND101 Use hygienic practices for hospitality service, which is appropriate for all job outcomes of these qualifications.

SIT12 Version 2 also contains a new cruise specialist unit SITTTSL314 Provide specialist advice on cruises, which directly responds to an industry need identified in the 2013 SSA Tourism, Travel and Hospitality Environmental Scan. The development of this unit of competency has been driven by peak travel and cruise bodies to ensure that the training system will produce graduates with the skills and knowledge to work in specialised job roles in this rapidly growing sector.

Changes to qualifications

The development of SITHIND101 Use hygienic practices for hospitality service requires a change to the core and packaging rules for the following revised qualifications:

SIT10213 Certificate I in Hospitality

SIT20213 Certificate II in Hospitality

SIT30713 Certificate III in Hospitality

SIT40313 Certificate IV in Hospitality

SIT50313 Diploma of Hospitality

SIT60313 Advanced Diploma of Hospitality

This change will result in the core of the current qualifications being reduced by ONE unit of competency and the elective requirement being increased by ONE unit of competency:

A new compulsory Group A Elective group has been created containing SITXFSA101 Use hygienic practices for food safety and SITHIND101 Use hygienic practices for hospitality service. One elective is required to be selected from this group, which allows individuals undertaking these qualifications to complete an appropriate personal hygiene or food safety unit of competency.

SIT20213 Certificate II in Hospitality has undergone the same change as the other hospitality qualifications listed however the total number of units required has increased by ONE due to the addition of SITXCOM201 Show social and cultural sensitivity to the core of the qualification. This unit is appropriate for all job outcomes and therefore should be included in the core of this qualification.

SIT12 Version 1 includes the imported unit HLTFA311A Apply first aid in the core of nine qualifications. This unit of competency has recently been replaced by HLTAID003 Provide first aid, endorsed as part of the HLT Health Training Package and compliant with the Standards for Training Packages. The proposed inclusion of this updated unit of competency in the core of these nine qualifications will allow learners to complete the most up-to-date and relevant training in first aid:

SIT30513 Certificate III in Guiding

SIT30813 Certificate III in Commercial Cookery

SIT30913 Certificate III in Asian Cookery

SIT31013 Certificate III in Catering Operations

SIT31113 Certificate III in Patisserie

SIT40413 Certificate IV in Commercial Cookery

SIT40513 Certificate IV in Asian Cookery

SIT40613 Certificate IV in Catering Operations

SIT40713 Certificate IV in Patisserie

Version 1

The SIT12 Tourism, Travel and Hospitality Training Package represents the review, redevelopment, rationalisation and integration of the previous SIT07 Tourism, Hospitality and Events Training Package.

This review, resulting in the development of SIT12, has been funded by the Department of Education, Employment and Workplace Relations (DEEWR) and managed by Service Skills Australia. The review was directed by a national industry reference group and involved input from a diverse range of employers, employer bodies, employees, unions, public and private RTOs, state training authorities and key government regulators of the tourism, travel and hospitality industry.

The review commenced in January 2011 and was carried out in three industry-aligned phases:

Phase 1: The Tourism Review includes the tourism qualifications and units

Phase 2: The Hospitality Review includes the hospitality qualifications and units

Phase 3: The Events Review includes the events qualifications and units.

The cross-sector units, which apply to all three sectors, were reviewed in each of the three phases.

The primary purpose of the review was to ensure the SIT12 Tourism, Travel and Hospitality Training Package is relevant and responsive to the current and emerging skilling requirements of industry.

The following key changes have been incorporated into the Training Package. In the majority of cases, the change reflects changes in the industry. Changes have also been a result of policy changes, e.g. changes in the Training Packages Development policy.

Changes impacting the overall Training Package:

The Training Package name has been updated to include the Tourism, Travel and Hospitality Training Package:

The Tourism and Hospitality Industry Advisory Committee made a strategic decision to change the Training Package name so that it succinctly reflects the industries represented by the Training Package.

Employability skills for each qualification reviewed and refined.

Qualification packaging rules refined:

Less complex units are generally not replicated in the core of higher level qualifications as the higher level units subsume the skills and knowledge of the less complex units. This reduces redundancy within the core of qualifications. However, the packaging rules have sufficient flexibility to allow for inclusion of less complex units via elective selection, if required.

The core units represent units that are mandatory for all the job outcomes for the qualification. Elective units represent competencies that are relevant for some of the job outcomes for the qualification. Elective groupings have been used to ensure that units of competencies that affect most job outcomes can be selected, where relevant.

Changes made in line with the Streamlining policy of VET Products for the 21st Century and the Training Package Development policy:

Language has been simplified, and repetitive and unnecessary information removed

Qualification titles simplified

Units rationalised and redundancy removed within the Training Package, i.e. merging or removing units where content is covered by other units within the Training Package

Units rationalised and redundancy removed across Training Packages, i.e. importing units where content is covered by units in other Training Packages.

Prerequisites retained only when competency cannot be achieved in a given unit without first gaining essential knowledge and skills from other units.

‘Must’ statements were removed from the Range Statements of units. To ensure the information regarding mandatory components is retained, the ‘must’ requirements have been relocated to the Required knowledge and Critical aspects sections of the unit.

All unit codes include an AQF level indicator to show the level at which the unit first appears in the qualifications in the Training Package. Units may be included in qualifications at varying levels, where appropriate for the job outcome.

Assessment information strengthened:

Assessor vocational competency requirements in relation to industry experience and currency clarified.

Importance of, and in some cases mandatory use of, industry realistic contexts for assessment clarified.

Cross-sector specific changes:

Units reviewed for coverage of environmental, economic and social sustainability requirements.

Units developed for the following competencies to address defined industry needs:

Crisis management:

Manage a business continuity crisis

Respond to a customer in crisis.

Revenue and yield management:

Manage revenue.

Coverage of units broadened to all tourism, travel and hospitality sectors:

Prepare and present proposals

Purchase goods.

Developed to complement the existing suite of customer service units:

Interact with customers.

New cross-sector skill sets developed to address defined industry needs:

Business Management

Customer Service

Customer Service Management

Mentoring and Supervision

Product Development for International Markets

Product Sales for International Markets

Service for International Visitors.

Tourism and Travel specific changes:

Improving the visibility of the Travel industry by including ‘travel’ in the title of relevant qualifications and the name of the Training Package. Inclusion of this terminology brings the Training Package in line with the international approach.

Qualifications rationalised to ensure they meet industry’s increasing need for multi-skilled workers. Importantly, packaging rules are also flexible enough to allow for qualifications to be tailored for specialist job functions:

Certificate III in Travel broadened to cover the Tour Wholesaling outcome. Certificate III in Tourism (Tour Wholesaling) removed.

Certificate III in Tourism broadened to cover the Visitor Information Service outcome. Certificate III in Tourism (Visitor Information Services) removed.

Entry requirements introduced for higher level travel and tourism qualifications to reflect the importance of operative skills, knowledge and experience prior to the development of management and strategic skills and knowledge. Entry requirements can be met through workplace experience or through formal study. While the entry requirements have resulted in significant changes to the packaging rules, the intent of the qualifications have not changed. Qualifications with entry requirements:

Certificate IV in Travel and Tourism

Certificate IV in Holiday Parks and Resorts

Certificate IV in Guiding

Diploma of Travel and Tourism

Diploma of Holiday Parks and Resorts

Advanced Diploma of Travel and Tourism.

New skills sets for the tourism and travel industry developed to address defined industry needs and licence and regulation requirements:

Airfare Construction

Licenced Travel Agency

Visitor Information Services.

Hospitality specific changes:

Preparatory qualifications rationalised to ensure candidates have an understanding of the broad range of hospitality jobs. Preparatory qualification Certificate I in Hospitality broadened to cover Kitchen Operations. Certificate I in Hospitality (Kitchen Operations) removed.

Cookery qualifications refined:

Cookery qualifications updated to ensure core concentrates on kitchen skills; some soft skills made electives.

Catering Operations qualifications updated to ensure focus on catering outcomes, as distinct from the commercial cookery outcome.

Patisserie qualifications updated to ensure focus on patisserie, as distinct from the commercial cookery outcome.

Consistent coverage of first aid and sustainable work practice requirements at Certificate III and above.

Hospitality service holistic units streamlined:

The Use hospitality skills effectively unit broadened to apply to all types of hospitality service including accommodation services, food and beverage, gaming operations and housekeeping. Use hospitality skills effectively now covers the outcome of the Apply food and beverage skills in the workplace unit. Apply food and beverage skills in the workplace removed.

The Work effectively in hospitality service unit broadened to cover the outcome of the Provide and coordinate food and beverage service unit. Provide and coordinate food and beverage service removed.

Cookery units have common titling and a common structure.

Units developed for the following competencies to address defined industry need:

Basic menu costing:

Plan and cost basic menus.

Units rationalised to remove duplication across units, for example:

Coordinate cooking operations

Prepare simple dishes

Produce cook-chill and cook-freeze foods

Produce desserts

Rethermalise chilled and frozen foods

Use food preparation equipment.

Additional skills sets for the hospitality industry developed to address defined industry needs and licence and regulation requirements:

Food Advice

Food Handling

Food Safety Supervision

Hospitality Compliance.

No changes to the composition to the skill sets already defined for hospitality:

Beverage Specialist

Espresso Machine Operator (previously titled Barista)

Essential Business Skills for a Restaurant Manager

Responsible Service of Alcohol

Sommelier.

Events specific changes:

Entry requirement removed for Diploma of Events and Advanced Diploma of Events. Entry requirement previously defined as a Certificate III qualification in an events-related area, or equivalent experience. Training package development policy prohibits an entry requirement of a whole qualification. The flexible packaging rules of the qualifications cater for the many diverse industry pathways into the event sector.

Additional generic management skills and knowledge included in the core of the higher level Events qualifications.

Unit developed for the following competency:

Developed to address sector requirements around development of detailed event plans and monitoring plans through to event execution and evaluation

Develop and implement event management plans.

New skills sets for the event sector developed to address defined sector needs:

Event Coordination

Event Development.

Licensing and other regulatory arrangements for the tourism, travel and hospitality industries

The industry sectors covered by this Training Package are subject to a range of business licensing, business compliance and occupational licensing arrangements, in the areas of:

Casino table games

Commercial cookery

Food safety

Guiding

Responsible service of alcohol

Sale of Travel Insurance

Travel agent licensing

Work health safety and occupational health and safety.

Individual units of competency cover the requirements of relevant national and state or territory legislation and provide information within the unit descriptor about any special requirements for trainers, assessors, RTOs and candidates themselves. Information is further summarised within the Assessment Guidelines in this Training Package.

Overview of the tourism, travel and hospitality industries

The Service Skills Australia Environmental Scan provides an overview of current and emerging trends in tourism, travel and hospitality. A summary of the key trends relevant to workforce development and vocational education and training (VET) for this industry is presented below.

Tourism, travel and hospitality are separate industries but have such close links that they are often thought of and presented as one. The interrelationship exists because of the integrated products and services they produce, the close business-to-business relationships that exist across all three industries, the common customers they service and the sales and service staff employed, who often cross industries during their career. Many skills are common across these three service industries and this Training Package provides for both specialist and generic skills development.

Tourism is difficult to define given that it is not an ‘industry’ in the strict sense. Industries are defined by the goods and services they produce, whereas tourism is defined by whether consumption is by visitors. Tourism is measured in the ABS Tourism Satellite Account (TSA), which calculates the portions of industries that are tourism-related.

The TSA captures the activities of ‘tourism characteristic’ and ‘tourism connected’ industries.

Tourism characteristic industries encompass the industries in which visitors consume 25 percent or more of its output and capture those industries that would be ‘significantly affected if tourism were to cease’. However, tourism connected industries are those in which consumption of goods by visitors is significant, but below 25 percent. This includes the education and retail industries.

Tourism related industries include travel agencies and tour operator services; accommodation; cafés, restaurants and takeaway food services; pubs, clubs, bars and taverns; casinos and other gambling services; cultural services; retail; sport and recreation; transport, and education and training.

Tourism contributes $34 billion to Australia’s Gross Domestic Product (GDP), employs over 500,000 individuals and provides an invaluable source of income for many thousands of Australians living in remote and regional areas.

http://www.ret.gov.au/tourism/Documents/nltts/2020/tourism-2020-strategy.pdf

Tourism, overall, has performed modestly in recent times. In 2010–11, tourism expenditure in Australia decreased by three percent compared to 2009. However, some segments within tourism have experienced growth, albeit at varying degrees. In particular, outbound and business travel has remained buoyant. Furthermore, the continued growth in the mining and construction sectors has increased demand for business travel and hospitality in their associated regions.

International outbound travel by Australians has increased in response to the favourable exchange rate and the expansion of low-cost carrier flight services. In particular, international travel within the Asia-Pacific region has replaced domestic travel due to price competitiveness. This trend has resulted in a situation whereby tourism-dependent regions in Australia are suffering, whereas travel agencies have seen strong demand for their services.

The hospitality industry includes businesses that provide accommodation, food and drinks. It includes cafes, restaurants and takeaway food, pubs, taverns and bars, hotels, motels, caravan holiday parks and other accommodation, and hospitality clubs. The Australian Bureau of Statistics (ABS) classifies these businesses under the Australia New Zealand Standard Industrial Classification (ANZSIC) of ‘Accommodation and Food Services’.

The accommodation and food sector is experiencing strong growth in both local and visitor markets. Over the 2010–11 financial year the accommodation and food sector reported a 5.4 percent increase in seasonally adjusted Industry Gross Value Added. This equated to a contribution of $29.94 billion to Australian GDP over this period. This growth comes as a result of strong turnover in the sector; just in the cafe, restaurant and takeaway sector, total turnover in the 2010-11 financial year amounted to just over $32 billion14. This represents an increase of 4.95 percent from the previous year. Credited as the cause of this growth is an increasingly time constrained society seeking the convenience of eating out.

Event organisation and management takes place across the full spectrum of business and community activity, often within tourism, travel and hospitality, as well as the community, cultural and sporting industries. The events sector can be broadly characterised as:

business events—conventions, meetings, seminars and incentive travel

sporting events

community and local events

food and wine festivals

cultural and religious festivals

arts-based events.

The primary occupation in events, events coordination and management, is classified under ‘other administrative services’ by ANZSIC.

The business events market is especially high yielding and is experiencing strong growth, despite subdued levels of domestic leisure travel. Business Event (BE) visitor spending in Australia was worth around $9.7 billion in 2008. BE arrivals in total grew by 19 percent between 2009 and 2010. This is being driven by new international source markets, such as Malaysia, China and India. However, the majority of this market is made up by domestic business travellers, with 16.3 million domestic visitors compared to 820,000 international business travellers in 2010.

The tourism, travel and hospitality industries are dominated by a mix of interdependent small to medium businesses. They are complex industries with no standard way of defining the sectors they comprise. Commonly the industries identify the following sectors which are all covered by this Training Package:

accommodation

attractions and theme parks

casinos

clubs

holiday parks and resorts, also known as caravan parks

hotels

information services and promotion (local, regional, state or territory, and national)

meetings, incentives, conventions and events (MICE)

restaurants, cafes and catering

retail travel

tour guiding

tour operations

tour wholesaling, both inbound and outbound.

This Training Package provides flexible units of competency and qualifications to meet the needs of the very diverse occupations that exist within each of these sectors. Occupations covered by SIT12 include a range of activities in the tourism, travel and hospitality industries, such as customer service and sales, operational, commercial cookery and catering, food and beverage service, accommodation service, product development, and marketing and promotion.

Introduction to the workforce

Employment in the service industries can be characterised as having a higher proportion of younger, female and part-time and casual workers. In the year to February 2011, 56.4 percent of jobs within the accommodation and food services industry were employed part-time. This represents the highest share of part-time employment compared across all industries. Furthermore, in 2009, 64.2 percent of employees were casual workers, which was also the highest proportion across all industries.

Educational Attainment

The majority of future jobs available in the service industries are at the entry level – that is, Certificates II and III. These skill levels suit the majority of employer needs, with most employees commencing with basic skills in customer service and then, for some, gaining skills and experience in specialised fields.

In the accommodation and food service sector, as at May 2010, 57.7 percent of workers were without non-school qualifications. While this suggests a greater need for formal training within the industry, it does not imply that up-skilling need always take place at the diploma or higher level.

Ageing Population

A significant effect of the ageing population is the intensification of competition for workers as the working age population diminishes. The working age population is projected to decline from 67 percent in 2004 to between 57–59 percent in 2051. For tourism, travel and hospitality, the changing profile and size of the working age population will have particularly noticeable effects. This is because these industries traditionally employ a very large number of young people. In 2010, 45 percent of employees in the accommodation and food sector were between the ages of 15 and 24, despite being 16.9 percent for all industries. Furthermore, 21.8 percent of workers were aged 45 and over compared to 38.4 percent across all industries.

Within the accommodation and food sector, the reliance on a young workforce is particularly pronounced for the café, restaurant and takeaway food sectors, but less pronounced in the accommodation industry. For travel and tour arrangement services, only 11 percent of workers were aged 15 to 24, which is below the average for all industries. However, the industry is still relatively young, with 36.7 percent of workers being aged 25–34 compared to 22.2 percent for all industries.

Skill shortages and areas for growth

Figure 1 Top 10 Occupations by Accumulated Shortages in Skilled Labour (2012–2015)

Occupation	Accumulated skilled labour demand	Supply of qualified labour matching demand	Accumulated skilled labour shortage
Chefs	3,492	1,375	2,118
Cafe and Restaurant Managers	3,114	1,162	1,952
Waiters	2,110	720	1,390
Kitchenhands	1,839	537	1,302
Tourism and Travel Agents	1,531	441	1,090
Cooks	1,658	759	899
Bar Attendants and Baristas	1,360	511	849
Hotel and Motel Managers	1,072	394	679
Automobile Drivers	1,226	548	678
Housekeepers	899	335	564
Top 10 total	18,301	6,782	11,519
Total tourism and hospitality	25,927	10,894	15,033

Source: DAE Australian Tourism Labour Force Report, Part One.

In 2015, demand for an additional 18,000 and 13,000 chef and fast food workers, respectively, is projected. While growth is the main factor driving demand for qualified chefs, both growth and attrition are affecting the demand for qualified fast food chefs. Projected employment growth is not uniform across the accommodation and food sector, as the following data from DEEWR (Figure 2) demonstrates.

Figure 2. Projected Annual Employment Growth in Accommodation and Food Services (2015–16)

Source: DEEWR Annual Employment Projections based on ABS Labour Force, Australia, Cat. No. 6291.0.55.003

Qualifications Framework

The Australian Qualifications Framework

What is the Australian Qualifications Framework?

A brief overview of the Australian Qualifications Framework (AQF) follows. For a full explanation of the AQF, see the AQF Implementation Handbook. http://www.aqf.edu.au/Portals/0/Documents/Handbook/AQF_Handbook_07.pdf

The AQF provides a comprehensive, nationally consistent framework for all qualifications in post-compulsory education and training in Australia. In the vocational education and training (VET) sector it assists national consistency for all trainees, learners, employers and providers by enabling national recognition of qualifications and Statements of Attainment.

Training Package qualifications in the VET sector must comply with the titles and guidelines of the AQF. Endorsed Training Packages provide a unique title for each AQF qualification which must always be reproduced accurately.

Qualifications

Training Packages can incorporate the following eight AQF qualifications.

Certificate I in ...

Certificate II in ...

Certificate III in ...

Certificate IV in ...

Diploma of ...

Advanced Diploma of ...

Vocational Graduate Certificate of ...

Vocational Graduate Diploma of ...

On completion of the requirements defined in the Training Package, a Registered Training Organisation (RTO) may issue a nationally recognised AQF qualification. Issuance of AQF qualifications must comply with the advice provided in the AQF Implementation Handbook and the AQTF 2010 Essential Standards for Initial and Continuing Registration.

Statement of Attainment

A Statement of Attainment is issued by a Registered Training Organisation when an individual has completed one or more units of competency from nationally recognised qualification(s)/courses(s). Issuance of Statements of Attainment must comply with the advice provided in the current AQF Implementation Handbook and the AQTF 2010 Essential Standards for Initial and Continuing Registration.

Under the AQTF 2010, RTOs must recognise the achievement of competencies as recorded on a qualification or Statement of Attainment issued by other RTOs. Given this, recognised competencies can progressively build towards a full AQF qualification.

AQF Guidelines and Learning Outcomes

The AQF Implementation Handbook provides a comprehensive guideline for each AQF qualification. A summary of the learning outcome characteristics and their distinguishing features for each VET related AQF qualification is provided below.

Certificate I

Characteristics of Learning Outcomes

Breadth, depth and complexity of knowledge and skills would prepare a person to perform a defined range of activities most of which may be routine and predictable.

Applications may include a variety of employment related skills including preparatory access and participation skills, broad-based induction skills and/or specific workplace skills. They may also include participation in a team or work group.

Distinguishing Features of Learning Outcomes

Do the competencies enable an individual with this qualification to:

demonstrate knowledge by recall in a narrow range of areas;

demonstrate basic practical skills, such as the use of relevant tools;

perform a sequence of routine tasks given clear direction

receive and pass on messages/information.

Certificate II

Characteristics of Learning Outcomes

Breadth, depth and complexity of knowledge and skills would prepare a person to perform in a range of varied activities or knowledge application where there is a clearly defined range of contexts in which the choice of actions required is usually clear and there is limited complexity in the range of operations to be applied.

Performance of a prescribed range of functions involving known routines and procedures and some accountability for the quality of outcomes.

Applications may include some complex or non-routine activities involving individual responsibility or autonomy and/or collaboration with others as part of a group or team.

Distinguishing Features of Learning Outcomes

Do the competencies enable an individual with this qualification to:

demonstrate basic operational knowledge in a moderate range of areas;

apply a defined range of skills;

apply known solutions to a limited range of predictable problems;

perform a range of tasks where choice between a limited range of options is required;

assess and record information from varied sources;

take limited responsibility for own outputs in work and learning.

Certificate III

Characteristics of Learning Outcomes

Breadth, depth and complexity of knowledge and competencies would cover selecting, adapting and transferring skills and knowledge to new environments and providing technical advice and some leadership in resolution of specified problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

Performance of a defined range of skilled operations, usually within a range of broader related activities involving known routines, methods and procedures, where some discretion and judgement is required in the section of equipment, services or contingency measures and within known time constraints.

Applications may involve some responsibility for others. Participation in teams including group or team co-ordination may be involved.

Distinguishing Features of Learning Outcomes

Do the competencies enable an individual with this qualification to:

demonstrate some relevant theoretical knowledge

apply a range of well-developed skills

apply known solutions to a variety of predictable problems

perform processes that require a range of well-developed skills where some discretion and judgement is required

interpret available information, using discretion and judgement

take responsibility for own outputs in work and learning

take limited responsibility for the output of others.

Certificate IV

Characteristics of Learning Outcomes

Breadth, depth and complexity of knowledge and competencies would cover a broad range of varied activities or application in a wider variety of contexts most of which are complex and non-routine. Leadership and guidance are involved when organising activities of self and others as well as contributing to technical solutions of a non-routine or contingency nature.

Performance of a broad range of skilled applications including the requirement to evaluate and analyse current practices, develop new criteria and procedures for performing current practices and provision of some leadership and guidance to others in the application and planning of the skills. Applications involve responsibility for, and limited organisation of, others.

Distinguishing Features of Learning Outcomes

Do the competencies enable an individual with this qualification to:

demonstrate understanding of a broad knowledge base incorporating some theoretical concepts

apply solutions to a defined range of unpredictable problems

identify and apply skill and knowledge areas to a wide variety of contexts, with depth in some areas

identify, analyse and evaluate information from a variety of sources

take responsibility for own outputs in relation to specified quality standards

take limited responsibility for the quantity and quality of the output of others.

Diploma

Characteristics of Learning Outcomes

Breadth, depth and complexity covering planning and initiation of alternative approaches to skills or knowledge applications across a broad range of technical and/or management requirements, evaluation and co-ordination.

The self directed application of knowledge and skills, with substantial depth in some areas where judgment is required in planning and selecting appropriate equipment, services and techniques for self and others.

Applications involve participation in development of strategic initiatives as well as personal responsibility and autonomy in performing complex technical operations or organising others. It may include participation in teams including teams concerned with planning and evaluation functions. Group or team co-ordination may be involved.

The degree of emphasis on breadth as against depth of knowledge and skills may vary between qualifications granted at this level.

Distinguishing Features of Learning Outcomes

Do the competencies or learning outcomes enable an individual with this qualification to:

demonstrate understanding of a broad knowledge base incorporating theoretical concepts, with substantial depth in some areas

analyse and plan approaches to technical problems or management requirements

transfer and apply theoretical concepts and/or technical or creative skills to a range of situations

evaluate information, using it to forecast for planning or research purposes

take responsibility for own outputs in relation to broad quantity and quality parameters

take some responsibility for the achievement of group outcomes.

Advanced Diploma

Characteristics of Learning Outcomes

Breadth, depth and complexity involving analysis, design, planning, execution and evaluation across a range of technical and/or management functions including development of new criteria or applications or knowledge or procedures.

The application of a significant range of fundamental principles and complex techniques across a wide and often unpredictable variety of contexts in relation to either varied or highly specific functions. Contribution to the development of a broad plan, budget or strategy is involved and accountability and responsibility for self and others in achieving the outcomes is involved.

Applications involve significant judgement in planning, design, technical or leadership/guidance functions related to products, services, operations or procedures.

The degree of emphasis on breadth as against depth of knowledge and skills may vary between qualifications granted at this level.

Distinguishing Features of Learning Outcomes

Do the competencies or learning outcomes enable an individual with this qualification to:

demonstrate understanding of specialised knowledge with depth in some areas

analyse, diagnose, design and execute judgements across a broad range of technical or management functions

generate ideas through the analysis of information and concepts at an abstract level

demonstrate a command of wide-ranging, highly specialised technical, creative or conceptual skills

demonstrate accountability for personal outputs within broad parameters

demonstrate accountability for personal and group outcomes within broad parameters.

Vocational Graduate Certificate

Characteristics of competencies or learning outcomes

The self-directed development and achievement of broad and specialised areas of knowledge and skills, building on prior knowledge and skills.

Substantial breadth and complexity involving the initiation, analysis, design, planning, execution and evaluation of technical and management functions in highly varied and highly specialised contexts.

Applications involve making significant, high-level, independent judgements in major broad or planning, design, operational, technical and management functions in highly varied and specialised contexts. They may include responsibility and broadranging accountability for the structure, management and output of the work or functions of others.

The degree of emphasis on breadth, as opposed to depth, of knowledge and skills may vary between qualifications granted at this level.

Distinguishing features of learning outcomes

Demonstrate the self-directed development and achievement of broad and specialised areas of knowledge and skills, building on prior knowledge and skills.

Initiate, analyse, design, plan, execute and evaluate major broad or technical and management functions in highly varied and highly specialised contexts.

Generate and evaluate ideas through the analysis of information and concepts at an abstract level.

Demonstrate a command of wide-ranging, highly specialised technical, creative or conceptual skills in complex contexts.

Demonstrate responsibility and broad-ranging accountability for the structure, management and output of the work or functions of others.

Vocational Graduate Diploma Characteristics of competencies or learning outcomes The self-directed development and achievement of broad and specialised areas of knowledge and skills, building on prior knowledge and skills. Substantial breadth, depth and complexity involving the initiation, analysis, design, planning, execution and evaluation of major functions, both broad and highly specialised, in highly varied and highly specialised contexts. Further specialisation within a systematic and coherent body of knowledge. Applications involve making high-level, fully independent, complex judgements in broad planning, design, operational, technical and management functions in highly varied and highly specialised contexts. They may include full responsibility and accountability for all aspects of work and functions of others, including planning, budgeting and strategy development. The degree of emphasis on breadth, as opposed to depth, of knowledge and skills may vary between qualifications granted at this level. Distinguishing features of learning outcomes Demonstrate the self-directed development and achievement of broad and highly specialised areas of knowledge and skills, building on prior knowledge and skills. Initiate, analyse, design, plan, execute and evaluate major functions, both broad and within highly varied and highly specialised contexts. Generate and evaluate complex ideas through the analysis of information and concepts at an abstract level. Demonstrate an expert command of wide-ranging, highly specialised, technical, creative or conceptual skills in complex and highly specialised or varied contexts. Demonstrate full responsibility and accountability for personal outputs. Demonstrate full responsibility and accountability for all aspects of the work or functions of others, including planning, budgeting and strategy.

Qualifications and Packaging Rules

Qualification requirements

An RTO will award a qualification when the required number of units of competency, as determined by the packaging rules for the specific qualification, has been demonstrated. If a learner does not complete all of the units of competency required for a qualification he/she will receive a Statement of Attainment for the units completed.

Units of competency within each qualification have been categorised as either core or elective. The core units are essential to the qualification. Individuals must also choose the specified number of elective units required for each qualification.

Qualification code and title	Number of core units required	Number of elective units required	Total number of units required
SIT10112 Certificate I in Tourism (Australian Indigenous Culture)	2	4	6
SIT10213 Certificate I in Hospitality	3	3	6
SIT20112 Certificate II in Tourism	4	7	11
SIT20213 Certificate II in Hospitality	6	6	12
SIT20312 Certificate II in Kitchen Operations	8	5	13
SIT20412 Certificate II in Asian Cookery	8	4	12
SIT20512 Certificate II in Holiday Parks and Resorts	4	7	11
SIT30112 Certificate III in Tourism	4	11	15
SIT30513 Certificate III in Guiding	9	4	13
SIT30612 Certificate III in Events	5	8	13
SIT30713 Certificate III in Hospitality	8	7	15
SIT30813 Certificate III in Commercial Cookery	22	3	25
SIT30913 Certificate III in Asian Cookery	20	5	25
SIT31013 Certificate III in Catering Operations	13	8	21
SIT31113 Certificate III in Patisserie	18	4	22
SIT31212 Certificate III in Holiday Parks and Resorts	7	12	19
SIT31312 Certificate III in Travel	14	3	17
SIT40112 Certificate IV in Guiding	3	6	9
SIT40212 Certificate IV in Travel and Tourism	5	5	10
SIT40313 Certificate IV in Hospitality	9	12	21
SIT40413 Certificate IV in Commercial Cookery	27	6	33
SIT40513 Certificate IV in Asian Cookery	24	6	30
SIT40613 Certificate IV in Catering Operations	13	10	23
SIT40713 Certificate IV in Patisserie	27	5	32
SIT40812 Certificate IV in Holiday Parks and Resorts	6	4	10
SIT50112 Diploma of Travel and Tourism	10	7	17
SIT50212 Diploma of Events	9	11	20
SIT50313 Diploma of Hospitality	13	15	28
SIT50412 Diploma of Holiday Parks and Resorts	10	7	17
SIT60112 Advanced Diploma of Travel and Tourism	7	5	12
SIT60212 Advanced Diploma of Events	16	8	24
SIT60313 Advanced Diploma of Hospitality	16	17	33

Qualification Pathways

The following pathways charts are provided to show the types of pathways into and from qualifications that are possible with this Training Package. For more information about qualifications and pathways contact Service Skills Australia (www.serviceskills.com.au).

Tourism and Travel

The following summary chart provides examples of common qualification pathways within the sector, but it is recognised that typical career paths are not always linear. The tourism, travel and holiday parks and resorts qualifications are flexible to meet a range of job outcomes and to support a wide range of career paths. They allow for various entry options, including via relevant industry experience or through a training program or recognition process. They enable credit transfer between qualifications, including from related industry areas.

Hospitality

The following summary chart provides examples of common qualification pathways within the sector, but it is recognised that typical career paths are not always linear. The hospitality qualifications are flexible to meet a range of job outcomes and to support a wide range of career paths. They allow for various entry options, including direct entry at all qualification levels, and enable credit transfer between qualifications.

Events

The following summary chart provides examples of common qualification pathways within the sector, but it is recognised that typical career paths are not always linear. The events qualifications are flexible to meet a range of job outcomes and to support a wide range of career paths. They allow for various entry options, including direct entry at all qualification levels, and enable credit transfer between qualifications.

Skill Sets

Definition

Skill sets are defined as single units of competency, or combinations of units of competency from an endorsed Training Package, which link to a licence or regulatory requirement, or defined industry need.

Wording on Statements of Attainment

Skill sets are a way of publicly identifying logical groupings of units of competency which meet an identified need or industry outcome. Skill sets are not qualifications.

Where skill sets are identified in a Training Package, the Statement of Attainment can set out the competencies a person has achieved in a way that is consistent and clear for employers and others. This is done by including the wording ‘these competencies meet [insert skill set title or identified industry area] need’ on the Statement of Attainment. This wording applies only to skill sets that are formally identified as such in the endorsed Training Package. See the 2010 edition of the AQF Implementation Handbook for advice on wording on Statements of Attainment. http://www.aqf.edu.au/Portals/0/Documents/Handbook/AQF_Handbook_07.pdf

Skill Sets in this Training Package

This section provides information on Skill Sets within this Training Package, with the following important disclaimer: Readers should ensure that they have also read the part of the Training Package that outlines licensing and regulatory requirements.

Where this section is blank, nationally recognised Skill Sets have yet to be identified in this industry.

The Skill Sets have been developed by industry to meet skill needs for:

a range of specialist job functions

business management

certification or licensing in the tourism, travel or hospitality industries

customer service

mentoring and supervision

servicing the international market.

These Skill Sets consist of logical clusters of units which are commonly practised together. They are based on units from SIT12 Tourism, Travel and Hospitality Training Package and some include units from other Training Packages.

Cross Sector Skill Sets:

Business Management

Customer Service

Customer Service Management

Essential Business Skills for a Franchisee

Mentoring and Supervision

Product Development for International Markets

Product Sales for International Markets

Service for International Visitors

Sustainable Hospitality and Restaurant Operations

Understanding Basic Financial Concepts

Tourism and Travel Skill Sets:

Airfare Construction

Grounds Keeping and Maintenance

Licenced Travel Agency

Visitor Information Services

Hospitality Skill Sets:

Beverage Advice

Espresso Machine Operation

Essential Business Skills for a Restaurant Manager

Food Advice

Food Handling

Food Safety Supervision

Hospitality Compliance

Housekeeping

Responsible Service of Alcohol

Sommelier

Supervision of Apprentices

Events Skill Sets:

Event Coordination

Event Development

Assessment Guidelines

Introduction

These Assessment Guidelines provide the endorsed framework for assessment of units of competency in this Training Package. They are designed to ensure that assessment is consistent with the Australian Quality Training Framework (AQTF) Essential Standards for Initial and Continuing Registration. Assessments against the units of competency in this Training Package must be carried out in accordance with these Assessment Guidelines.

Assessment System Overview

This section provides an overview of the requirements for assessment when using this Training Package, including a summary of the AQTF requirements; licensing and registration requirements; and assessment pathways.

Quality assessment underpins the credibility of the vocational education and training sector. The Assessment Guidelines of a Training Package are an important tool in supporting quality assessment.

Assessment within the National Skills Framework is the process of collecting evidence and making judgements about whether competency has been achieved to confirm whether an individual can perform to the standards expected in the workplace, as expressed in the relevant endorsed unit of competency.

Assessment must be carried out in accordance with the:

benchmarks for assessment

specific industry requirements

principles of assessment

rules of evidence

assessment requirements set out in the AQTF

Benchmarks for Assessment

The endorsed units of competency in this Training Package are the benchmarks for assessment. As such, they provide the basis for nationally recognised Australian Qualifications Framework (AQF) qualifications and Statements of Attainment issued by Registered Training Organisations (RTOs).

Industry Requirements

Assessment in the Tourism, Travel and Hospitality industries

To ensure valid and reliable assessment for units of competency within this Training Package, a range of requirements must be met. The following table is a summary of these requirements. Further detail for individual units of competency is available within the evidence guide of each unit.

Context of and specific resources for assessment	The tourism, travel and hospitality industries have determined the assessment requirements for: environments – where the unit must be assessed equipment – what large and small equipment must be used workplace documentation – what types of workplace resources and documents must be available interaction with customers, team members and other people – who must be involved. Contextualised requirements are often prescribed in the ‘Context of and specific resources’ section for each unit of competency. It is not, however, always possible to provide extensive lists of large and small equipment at unit level. Many units will include this or a similar statement: an operational industry environment with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines. The tables in this section of the Assessment Guidelines provide details of the mandated resource requirements for this training package. Industry acknowledges that not all businesses will have the complete range of specified resources. In this case RTOs should partner with industry businesses to provide access.
Simulated assessment environments and activities	Industry highly values graduates who are ready to work in their businesses because they have been exposed to industry conditions. The tourism, travel and hospitality industries strongly encourage practical assessment of skills and knowledge in the workplace and on-the-job mentoring and coaching. However, assessment in the workplace is not always possible. It may also be the case that the assessment can be conducted in the workplace environment but cannot happen on-the-job (as part of the normal operation of the business) so that a simulated activity is undertaken, e.g. providing quotations for tourism products that are not currently on order. Wherever a simulated assessment is conducted it is vital that the assessment environment is as industry realistic as possible. It is essential that assessment is conducted using suitable resources and equipment and under industry-relevant conditions as close to a real work situation as possible. This involves: appropriate environments as prescribed in the ‘Context of and specific resources for assessment’ section within each unit of competency adequate numbers of up-to-date equipment and technology that is currently used within industry and would be generally available in a modern tourism, hospitality or events business workplace documents which are currently used in industry and would generally be available in a modern tourism, hospitality or events business including items such as policies, procedures, product manuals, plans, reports and regulatory information a diverse, comprehensive and commercially realistic product range of food and beverage ingredients, and touring and event supplies sufficient customer traffic that accurately reflects the complexity of the role and allows candidates to deal with multiple tourism, hospitality or events sales, service or operational tasks simultaneously working with multiple and varied team members, supervisors, managers and customers, including difficult ones speed, timing and productivity for tasks typical of a commercial operation dealing with multiple and varied problems and prioritising competing tasks in given timeframes interruptions to work typical of the workplace integration of multiple competencies which a candidate would naturally complete simultaneously as part of their job function.
Integrated (holistic) assessment	Within each qualification there are units of competency describing individual skills which do not exist in isolation. In the workplace, people always combine the skills described in different units to do their jobs. Holistic assessment brings together a number of units of competency, relevant to the industry sector, workplace and job role, that reflect actual workplace practices. The assessor should design integrated assessment activities to collect evidence for a number of units together. Industry sees this realistic approach as essential for both delivery and assessment. All units, in the ‘Guidance information for assessment’ section, recommend a range of related units which can be grouped together for a logical integrated assessment. However, any units that relate to a job function can be combined to ensure an efficient and effective assessment process. The combination must be identified by the assessor to support the needs of industry businesses and job functions. Additionally, elements, performance criteria and employability skills should be drawn together in an integrated manner.
Prerequisite requirements at unit of competency level	A prerequisite requirement, for a unit of competency, means that it is necessary to develop a primary skill and the required knowledge before progressing to another. Prerequisites are not nominated to assist in a logical sequence of training but only exist where it is absolutely necessary for a person to have a skill and hold a certain body of knowledge before they can perform other workplace tasks. Prerequisites have been kept to a minimum in this package because: there are only a few tourism, travel and hospitality skills that must be achieved before higher order skills can be developed the tourism, travel and hospitality industries do not wish to create unnecessary barriers to the sequencing of training and assessment. The existence of a prerequisite does not necessarily mean that training or assessment has to be fully completed before starting on the secondary unit. An integrated approach to delivery and assessment of the prerequisite and secondary unit is possible. However, to satisfy formal requirements the prerequisite unit must be signed off prior to the secondary unit. It may also be the case that some state and territory regulators will not allow enrolment in the secondary unit prior to completion of its prerequisite.
Evidence required for demonstration of consistent performance	For valid and reliable assessment, evidence should be gathered: using a range of methods on multiple occasions over a period of time covering a diversity of products and circumstances. This ensures that evidence is collected of a candidate’s consistent performance and ability to respond to different situations and product requirements. When using direct observation in the workplace as a method, managers, supervisors, mentors or coaches can work in partnership with any off-site assessor.
Numbers of assessments	Nominating specific numbers of assessments can create barriers if too many are mandated. Alternatively, a specified number may not be enough for a particular candidate to demonstrate competency. Industry’s preference is to indicate, more broadly, that multiple assessments are essential to collect evidence of consistency of performance. In other words, a single assessment would not be reliable. This allows for assessors’ professional judgment on how many assessments are appropriate. The terminology, of multiple assessments, within the ‘Critical Aspects’ unit statement, is supported by references to using a range of methods, conducting assessments over a period of time and covering a diversity of products and circumstances. When these requirements are met, multiple assessments will be a natural outcome.
Involvement of the candidate	The individual being assessed needs to be part of the planning, conduct and review of the assessment process and needs to be aware that the collection of evidence is ongoing.
Assessment methods	All units identify assessment methods appropriate to the individual unit of competency. This may include observation of workplace tasks, review of written or oral questions to assess knowledge, review of completed workplace documents and the use of projects and role-plays.
Holistic units for Hospitality	Some units in the Tourism, Travel and Hospitality Training Package describe the integration of individual technical skills that make up a job role. These "holistic units" require demonstration of integrated skills on multiple occasions during service periods (shifts). Breakfast, lunch, dinner and special function are examples of service periods. They are designed to assess the candidate’s ability to: perform consistently over a period of time deal with multiple sales, service or operational tasks simultaneously. Skills would best be achieved and assessed in a real work environment through an Australian Apprenticeship pathway, or a significant period of work placement in industry. However, they can be achieved and assessed in a hospitality industry environment operated within a training organisation that services customers such as a training kitchen, restaurant or bar. An integrated approach to assessing these units with other technical units required for a qualification is possible and expected. For commercial cookery, Asian cookery, patisserie and catering operations these units are: SITHCCC207 Use cookery skills effectively SITHCCC309 Work effectively as a cook. For all other areas of the hospitality industry including food and beverage, accommodation services, gaming operations and housekeeping there are two units: SITHIND202 Use hospitality skills effectively SITHIND301 Work effectively in hospitality service.
Work placement for Tourism and Events	Mandated work placement and the use of holistic units for the tourism, travel and events sectors is not a preferred option for those industry sectors. Because of the lack of tourism and events apprenticeships and long term work placements, both registered training organisations and candidates would be disadvantaged by their inability to achieve such a mandated requirement. The tourism and events sectors are supportive of on-the-job training and assessment and work is underway to support employers to offer and administer work placements. This will encourage the integration of a range of individual technical skills within an industry environment and ultimately lead to a better trained workforce.

Employability skills in the industry context

Employability skills are integral to effective performance in the workplace. They are explicitly embedded in each unit and should be assessed holistically with other skills and knowledge that make up the unit.

The complexity of these skills, for example communication, varies between job roles and work processes. The breadth and depth of the full set of employability skills are summarised for each qualification and should be assessed accordingly.

Assessment environment, equipment and resources

Context of and specific resources for assessment

The tourism, travel and hospitality industries have determined the assessment requirements for:

environments – where the unit must be assessed

equipment – what large and small equipment must be used

workplace documentation – what types of workplace resources and documents must be available

interaction with customers, team members and other people – who must be involved.

Contextualised requirements are often prescribed in the ‘Context of and specific resources’ section for each unit of competency. It is not, however, always possible to provide extensive lists of large and small equipment at unit level. Many units will include this or a similar statement:

an operational industry environment with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines.

The tables in this section of the Assessment Guidelines provide details of the mandated resource requirements for this training package. Industry acknowledges that not all businesses will have the complete range of specified resources. In this case RTOs should partner with industry businesses to provide access.

Environments and Equipment

The following environments are referred to in the ‘Context of and specific resources’ section of particular units:

accommodation

front office

events

office environment (for tourism, travel and events)

operational commercial bar

operational commercial cellar

operational commercial kitchen; mainstream and Asian

operational food preparation area

operational pastry kitchen

operational restaurant or food and beverage outlet

touring environment.

The tables are divided into those environments and describe generic equipment required for all units within a competency field e.g. for an operational pastry kitchen for units coded PAT. This is divided into:

fixtures and large equipment

small and electronic equipment

stock

cleaning equipment and materials

workplace documentation.

The tables then describe specialist equipment required for particular units of competency e.g. specific equipment for producing chocolate confectionery.

It is assumed that the same piece of equipment will be accessed by multiple candidates at different assessment times. Per-person equipment ratios are specified for assessment purposes.

Workplace Documentation

To avoid duplication of generic workplace documents such as policies and procedures, a general list is provided at the end of the environmental tables.

Customers

People working in the tourism, travel and hospitality industries have daily contact with customers which can be face-to-face, via the telephone or electronic communication. All people working in the service industries must be able to interact with business to business or direct customers. The industry sets high standards for quality customer service and this is reflected throughout the units of competency.

Units describe situations, like these examples below, where service industry personnel are required to:

provide professional and personalised customer service experiences to meet and exceed the expectations of a variety of customers

communicate with a diverse range of customers to provide a total quality service experience

resolve difficult customer service situations and complaints

demonstrate professional service industry behaviour and accepted service standards

complete service within commercial time constraints and designated response times so that all customers are served effectively.

It is vital, and therefore a requirement of many units, that people in a training and assessment environment have access to customers with whom they can interact.

Customers in Real Industry Workplaces

Wherever assessments are conducted in the workplace, customers must participate in the selling and or delivery of the product or service. They would, by nature, be paying for the product or service provided by a commercial business.

Customers in Simulated Industry Environments

Most units allow for simulated situations including the involvement of customers.

For this training package a customer being served in a simulated industry environment such as a training bar or restaurant is defined as follows:

A customer is a person or organisation who utilises a product or service and expects the product and service to be of equivalent standard to that provided in a commercial business. They may be paying for the product or service or be invited to participate as a guest.

Customers must participate in the sale and or delivery of the product or service. There must be sufficient customer traffic that accurately reflects the complexity of the role and allows candidates to deal with multiple tourism, hospitality or events sales, service or operational tasks simultaneously.

Assessors are required to use professional judgement based on their industry experience to make determinations on how best to involve customers.

Some examples of how customers can be involved:

In a training restaurant, a customer can be a person who either pays for, or is invited to consume, a meal prepared, cooked and served by trainees.

Event participant customers can be invitees to student, college or external events coordinated and staged by the trainees.

Passengers can be paying or invited guests on a day or extended tour coordinated, delivered and guided by trainees with other students (not necessarily from the tourism faculty) as their customers.

Practice retail travel agencies can be set up with trainee travel consultants providing information on destinations to other students, even if money is not transacted for an actual sale.

Colleges can divide students into wholesale and retail groups with retailers acting as business to business customers.

Accommodation environment. For units coded ACS which are applicable to housekeeping services.	Fixtures and Large Equipment: air conditioner or ceiling fan chairs desks dressing tables glassware lamps and light fittings refrigerators shower, bath or spa soft furnishings stocked mini bar or refrigerator telephone television and VCR (or DVD) toilet towels and bathrobes vanity unit and hand basin various guest rooms with different sized beds e.g. twin, king-size, double, queen-size, family, suite, roll away wall mirrors wardrobe and coat hangers.
Small Equipment: bed linen and pillows compendium, stationery and pens door signage and door stoppers electric kettles and jugs fire extinguishers tableware: glasses crockery cutlery guest literature and information: directory of services local tourist information magazines and newspapers maps menus mini bar list promotional material satisfaction surveys television and movie guides hair dryers iron and ironing board laundry bags and lists promotional and guest material, including brochures radio or alarm clock tea and coffee making facilities bathroom supplies: toilet rolls tissues various toiletries such as soap, hand lotion, shampoo and shower cap waste paper bin and liners.
Cleaning Equipment: electrically operated equipment: polishers scrubbers vacuum cleaners garbage receptacles manual equipment: brushes buckets dusters mops pans toilet brushes range of cloths: dry dusting lint-free polishing wet.
Laundering Equipment: dryers hangers heat sealing equipment and roll plastic irons sorting baskets and shelves steam presses washers.
Cleaning Agents and Chemicals: acid based products agents for specialised surfaces: glass wood cream cleansers deodorisers disinfectants laundry detergent multi-surface cleaners sanitisers spot cleaning agents pesticides.
Protective Clothing: aprons breathing apparatus gloves goggles and masks headwear jackets overalls waterproof clothing and footwear.
Front office environment. For units coded ACS which are applicable to front office and porter services.	Fixtures, Large and Electronic Equipment: brochure display racks and product displays cashiering facilities such as credit card and Electronic Funds Transfer at Point of Sale (EFTPOS) facilities computers, monitors, keyboards, mouse and mouse pads facsimile machine or computer-based equivalent filing or storage cabinets industry-current front office reservations, accounting and reporting system photocopier printers and scanners, printer ink or toner reception desk or sales counter storage for computer data – hard disc, CDs and memory sticks telephone lines and equipment, including answering machine or voicemail.
Small Equipment: computer software and applications, including: computer operating system email internet word processing spreadsheets databases electronic presentation, such as PowerPoint specialist software, such as for computerised reservations accounting and bookkeeping luggage and luggage moving equipment.
Workplace Documentation: arrival and departure lists housekeeping and cleaning schedules lost and found information luggage schedules bag drops and pick-ups occupancy reports.
Specific equipment for Holiday Parks and Resorts: Holiday parks and resorts are essentially a type of accommodation establishment. The requirements detailed above would be equally applicable to this sector. Towing of vehicles, grounds, pool and other maintenance would need to take place in a holiday park or resort or in an environment that closely simulates it.
Events units coded EVT.	Key Assessment Requirement - Actual Events The units require the assessor to collect evidence of a candidate’s ability to plan for and operate actual events. The meaning of Events for this Training Package Events may be created for the specific purpose of skills assessment, but must be of sufficient complexity to allow the candidate to demonstrate a fully-developed range of skills. This means events involving: comprehensive event plans dedicated event budgets formal communications plans multiple operational components an event operations team a wide range of stakeholders. Events must have commercial, community or business relevance. Small personal events are not appropriate as a means of assessing a candidate’s skills.
Event Staging Environment The assessment environment is prescribed in the ‘Context of and specific resources’ section for each unit of competency. For the majority of units, assessment must ensure use of venues and sites where events are operated; these can be: real event venues and sites event venues and sites operated within a training organisation such as auditoria, exhibition areas, conference rooms, restaurants and sporting facilities and where real events are staged by the training organisation.
Office Environment The planning and sale of events largely takes place in an office environment which must be replicated for training and assessment purposes. The equipment requirements for an office environment are found under a separate heading in this document.
Equipment calculators, computers, printers and general word processing, presentation, spreadsheet and accounting software programs currently used by the events industry to administer event management specific computerised systems and software programs currently used by the events industry to: plan events and issue event orders prepare budgets, quotations and proposal costings process event registrations and coordinate on-site registrations book supplier services develop event and exhibition layouts and floor plans develop operational documents for the staging of events. event staging elements including: catering client displays and livery exhibitor or sponsor stands furniture for different room layouts on-site registration area and desk technical equipment and services: audio-visual sound and lighting venue styling two-way radio communications system.
Workplace Documentation Event coordinators and managers use documents and information in the workplace and RTOs must, therefore, have these available when preparing students for a job role in events. These documents can apply to many different events units. Contextualised requirements are prescribed in the ‘Context of and specific resources’ section for each unit of competency. tender briefs and specifications for events financial and operational data used to prepare tenders for event products and services event tenders, proposals or bids event budgets event orders supplier contracts comprehensive event plans: overarching concept plans communication plans marketing plans operations plans used to manage the delivery of events risk management plans event programs, schedules, inclusions and costs running sheets operating procedures used to manage event planning and delivery event briefings current event venue or site information: product information within sales kits, brochures, product manuals, supplier information kits or information databases site specifications, operational and capacity information technical production and staging specifications event documentation issued to customers including booking conditions, confirmation letters, contracts, invoices attendee documents: kits lanyards lists name badge or identification documents receipts service vouchers tickets reports used to manage event attendance: attendance reports registration reports.
Office environment. For units coded EVT, PPD and TSL.	In the majority of cases, the planning and sale of travel and touring arrangements takes place in an office environment which must be replicated for training and assessment purposes. The office environment is equally applicable to event coordination. Some selling units allow for in-the-field selling by people including mobile retailers, tour guides and event personnel operating at an event venue. Travel and tourism office environments are diverse and include: retail shopfronts reservation call centres operational offices with multiple workstations reception, front office and back office areas board and meeting rooms. Fixtures, Large and Electronic Equipment: access to the internet and email brochure display racks and product displays computers, monitors, keyboards, mouse and mouse pads desk and chair facsimile machine or computer-based equivalent filing or storage cabinets photocopier printers and scanners, printer ink or toner storage for computer data – hard disc, CDs and memory sticks telephone lines and equipment, including answering machine or voicemail generic computer software and applications, including: computer operating system databases electronic presentation, such as PowerPoint financial and bookkeeping spreadsheets word processing specific computerised systems and software programs currently used by tourism, travel and hospitality industry operators to: administer travel documents coordinate on-site event registrations control the administration of the billing and settlement plan control product inventory control the reservations function for the supply of their product or service facilitate airfare calculations plan events and issue event orders prepare quotations process reservations process event registrations store tourism related and product information Computerised Reservations or Operations Systems (CRS) currently used in the tourism industry to administer booking and operational functions such as booking supplier services and maintaining accounting records.
Operational Commercial Bar. For units coded FAB which are applicable to beverage service.	Fixtures and Large Equipment: bar service area cashiering facilities, such as electric cash register, credit card and Electronic Funds Transfer at Point of Sale (EFTPOS) facilities coffee and tea-making equipment commercial grade workbenches glass washer ice: crusher make shaver grinder post-mix dispensing system refrigerator reticulated beer dispensing system storage area for glassware and drinks.
Small Equipment: bar towels coasters coffee and tea serviceware cutting board garnish containers ice buckets jugs juicers powder shakers e.g. chocolate, cinnamon pourers: speed optic inverted optic nip measures utensils including: small knives tongs spoons including bar spoons, teaspoons range of glassware, including: highball glasses liqueur and liqueur coffee glasses old fashioned glasses beer glasses red wine, white wine, champagne flute, brandy, sherry and port water spirit measures service trays and liners straws, swizzle sticks, coasters, napkins, toothpicks waiter’s friend.
Stock: garnishes ice wide commercial range of: bottled mixes bottled and canned beers liqueurs wines basic spirits e.g. rum, gin, brandy, scotch, vodka wide commercial range of non-alcoholic beverages: tea coffee carbonated drinks juices.
Cleaning Materials and Equipment: brooms, brushes and dustpans buckets cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial bars, public areas and equipment dishwashers mops.
Workplace Documentation: bar menus brochures cleaning schedules cocktail bar menus price lists Material Safety Data Sheets (MSDS) for cleaning agents and chemicals promotional materials traditional recipes, preparation methods and presentation standards for cocktails wine lists.
Specific equipment for preparing cocktails and mocktails: blender Boston Glass (mixing glass) cocktail shakers glass chillers Hawthorn glasses and strainer muddler standard and specialised cocktail glassware vitimiser zester.
Operational Commercial Cellar.	Fixtures and Large Equipment: beverage system parts: beer lines beer pumps beer taps connectors couplers FOB detectors transfer leads manifolds cool room gas systems: alarms beverage gases gas cylinders gas regulators isolating gas board keg area liquor storage area post-mix dispensing system refrigeration system reticulated beer dispensing system: two complete beer lines (from keg to beer tap) approved cleaning keg or dosing unit.
Small Equipment: safety goggles and gloves.
Cleaning Agents and Chemicals: ‘Corrosive 8’ detergents general cleaning agents low PH detergents one-part detergent solutions specialised-part cleaning agents two-part detergent solutions.
Workplace Documentation: AS5034-2005 Installation and use of inert gases for beverage dispensing, and associated standards AS3780-1994 The Storage and handling of corrosive substances Australia New Zealand Food Standards Code or plain English documents issued by national, state or territory government regulators Material Safety Data Sheets (MSDS) for hazardous substances used in cellars current commercial policies and procedures used for the operation of cellars.
Operational Commercial Kitchen. Generic equipment for all units coded ASC and CCC. Applicable to some units coded KOP and INV.	Fixtures and Large Equipment: bain marie or hot box commercial: blenders and food mills mixers (including cake mixer with attachments) commercial dishwasher commercial grade work benches (1.5 m/person) commercial ovens with timer and trays (1 per 2 persons): convention deck microwave commercial refrigeration facilities: cool room freezer fridge computers, printers and stock control software systems currently used by the hospitality industry electronic equipment used for stock control deep-fryer designated: delivery area storage areas for dry goods and perishables double sink gas, electric or induction stove tops (2 burners per 1 person) hot plate, grill or griddle marble bench or slab lifting and transporting equipment, such as trolleys recording systems, such as colour-coded food labels salamander or other form of griller (one per 4 persons) storage facilities: containers for hot and cold food shelving trays slicing machine steamers.
Small Equipment: baking sheets and trays beaters bowl choppers cake tins with: fixed base in a range of shapes loose bottom cutting, chopping and slicing implements chopping boards graters and peelers juicers knife sharpening equipment: sharpening steels and stones knives and cleavers: butcher and boning knives butter spreading knives bread knives carving knives large serrated cake knives filleting knives utility knives larding needles measurers: metric calibrated measuring jugs measuring spoons portion control scoops and markers meat: bats cleavers hooks thermometers mincers saws mortar and pestle moulds and forms mouli piping bags and attachments poachers range of cutters including fruit and nut cutters and bowl cutters and choppers range of pans and pots for small and large production including: tilting fry pans bratt pan stainless steel, cast iron, iron and nonstick fry pans stock pots range of serviceware range of small utensils, including flour and rum sieves, strainers, scrapers, spatulas, pastry brush, fruit corers salad spinner scoops and skimmers scales (I gram increments) and scales for weighing large quantities sets of stainless steel bowls silicon mats steamers spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons temperature probes thermometers tongs and serving utensils whisks, including fine and coarse stainless steel wire.
Stock: a diverse and comprehensive range of perishable food supplies. for commercial cookery or catering operations including these main food groups: beverages dairy products dry goods food frozen goods fruit meat poultry seafood vegetables.
Cleaning Materials and Equipment: brooms, brushes and dustpans buckets cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas garbage bins and bags hand towel dispenser separate hand basin and liquid soap dispenser for hand washing sponges, brushes and scourers tea towels mops.
Workplace Documentation: commercial cleaning schedules current commercial stock control procedures and documentation for the ordering, monitoring and maintenance of stock food preparation lists Material Safety Data Sheets (MSDS) for cleaning agents and chemicals menus mis en place plans ordering and docketing paperwork safety procedures for chemical accidents standard recipes recipes for special dietary requirements temperature recording charts work flow schedules.
Specific equipment for Asian cookery: Equipment and resources should be as for an operational commercial kitchen, plus additional equipment for specific Asian cuisines. Burners, grills, ovens and salamanders may be substituted with the relevant equivalents for the particular cuisine. Fixtures and Large Equipment: barbecues charcoal grills open spit smoke ovens roasting drums tandoori ovens turbo and gas woks Small Equipment: cast iron pan (tava) cutting, chopping and slicing implements for specific Asian cuisines, such as cleavers and knives electric rice cookers and steamers serviceware, including platters, dishes, bowls, skewers, glassware, cutlery, chopsticks, and ladles for specific Asian cuisines skewers stone grinders sushi mat utensils such as woks, pans, pots, skimmers, scoops and whisks.
Specific equipment for producing portion controlled meat cuts: butcher’s block cleavers butcher and boning knives equipment for pickling, smoking and sausage making hand saw meat mallet or hammer mesh or nylon cut-resistant gloves mincers packaging material pickling vats sausage casing machines saws slicing machines smokers vacuum machine.
Specific equipment for producing cook-chill and cook freeze foods: fixed and hand-held cooking equipment blast chiller blast freezer chilling equipment ice slurry tumbler pasteurising equipment pH tester suitable refrigerated storage area thermocouple chilling equipment packaging material vacuum sealing equipment.
Operational food preparation area for some units coded CCC. These are: Produce sandwiches Handle and serve cheese.	Fixtures and Large Equipment: burner commercial grade work benches (1.5 m/person) griller refrigeration unit with shelving sink slicing machine storage facilities.
Small Equipment: assorted pots and pans can opener containers for hot and cold storage cutting boards food handler’s gloves knives: butter spreading bread carving cheese ordering/docketing system packaging materials platters, boards and trolley for presentation where required receptacles for presentation and display purposes sandwich cutting templates and guides sharpening steel and assorted cook’s knives, including utility and bread small utensils, including fruit corers, vegetable peelers and graters tongs and serving utensils.
Cleaning Materials and Equipment: detergents garbage bins and bags hand towel dispenser separate hand basin and liquid soap dispenser for hand washing sponges, brushes and scourers tea towels.
Operational Pastry Kitchen. Generic equipment for all units coded PAT.	Fixtures and Large Equipment: commercial grade work benches (1.5 m/person) commercial cake mixer, including attachments: dough hook, bishop’s hat and whisk commercial refrigeration and freezer unit with shelving gas or electric stove tops industrial strength food processor, such as robot coupe marble bench or slab ovens with timer and trays: convection deck microwave pastry/dough break proofer shelving sinks with hot and cold water.
Small Equipment: acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper beaters blenders bowl cutters cake bases, stands and platforms cake tins with: fixed base in a range of shapes loose bottom cake moulds cake wheels chopping boards deep fryer fluted and plain flan rings and cutter graters juicers knives, including large serrated cake knives ladles in a variety of sizes measurers: metric calibrated measuring jugs mixers pastry brushes pastry cutters and shapes piping bags and attachments portion control scoops and markers range of cutters including fruit and nut cutters range of presentation equipment, including cake boards, cake boxes, cake stands including multi-tier and clear cover, dollies, mirrors, platters and refrigerated cake display cases or towers range of serviceware range of small utensils, including flour and rum sieves, strainers and spatulas range of saucepans and pots for small and large production saccharometer salamander scales (1 gram increments) silicon mats serving tongs and trowels sets of stainless steel bowls spoons: wooden spoons large plain and slotted metal spoons storage containers and trays whisks wire cooling racks.
Cleaning Materials and Equipment: detergents garbage bins and bags hand towel dispenser separate hand basin and liquid soap dispenser for hand washing sponges, brushes and scourers tea towels.
Workplace Documentation: food preparation lists standard recipes recipes for special dietary requirements designs for sugar based decorations for cakes and desserts sweet buffet showpiece designs.
Specific equipment for producing gateaux, torten and cakes: chocolate thermometer icing and decorating equipment: crimpers decorative combs fine icing sugar sieves fine piping tubes matfer-type stencils presentation equipment: cake boards for individual and large gateaux cake boxes cake stands including multitier doilies gateaux serving tongs and trowels mirrors refrigerated cake display cases or towers specialist cake tins, rings and moulds: croquembouche mould D-shape cake log forms form cake rings for individual petit gateaux novelty cake tins and forms.
Specific equipment for producing desserts: acetate plastic sheets decorating equipment: blow torch chocolate spray gun fine icing sugar sieves fine piping tubes icing and cocoa powder dusters matfer-type stencils silk screens templates dessert serviceware: dessert plates dishes glasses bowl coupes cutlery fine and heavy gauge whisks and strainers fine icing sugar sieves gratin dishes ice makers icecream machines individual novelty mousse cake tins and forms moulds and dishes: tartlet bombe charlotte darioles pans: crepe omelette blini ramekins scoops skewers: metal bamboo soufflé cups steamer: combi oven sand-alone steamer Chinese steamer sweets trolley or dessert buffet table vitamisers.
Specific equipment for producing petit fours: chocolate thermometer dipping forks icing and decorating equipment: chocolate spray gun crimpers decorative combs fine icing sugar sieves fine paint brushes fine piping tubes matfer-type stencils silk screens petit four cutters petit four dipping racks petit four moulds petit four paper cases.
Specific equipment for modelling marzipan: chocolate thermometer icing and decorating equipment: aerosol and airbrush chocolate spray gun fine paint brushes marzipan modelling tools and moulds: crimpers dipping forks fine icing sugar sieves fine piping tubes leaf, flower and petal cutters novelty moulds piping tubes textured boards textured rolling pins marzipan refiner.
Specific equipment for producing chocolate confectionery: brushes couverture chocolate moulds double bain marie scourers specialty scrapers sponges warming area.
Specific equipment for modelling sugar based decorations: airtight sugar display cases assorted rings, moulds, metal bars for poured and moulded sugar work basket weave boards (round and oval shaped) complete with metal rods blow torch blowpipes disposable gloves for pulling and shaping sugar hair drier with cold air setting hand pump for blowing sugar heat resistant plasticine heating lamp with red or white light metal strapping modelling tools patterns rubber mats saccharometer scissors shears silicon paper and mats sugar boilers small cooling fan sugar thermometers.
Specific equipment for producing sweet buffet showpieces: air brush kit complete with alcohol-based colours airtight display cases, domes and containers aluminium rolling pin calcium carbonate, pure alcohol, tartaric acid (stored in bottle with eye dropper lid) and quick lime doilies fine icing sugar sieves fine paint brushes fine piping tubes firm wire and pliers hair drier with cold air setting heat-resistant plasticine large and small scissors marzipan modelling tools moulds: metal or silicon leaf moulds novelty shapes plastic and metal egg moulds silicon rubber novelty moulds and shapes multitier, platters and mirrors, cake boards, socles and decorative cloths nougat lacquer and sugar colours, water-based, paste colours, powdered colours or alcohol colours polystyrene boxes and satay sticks, or tooth picks round and oval-shaped basket weave boards complete with metal rods silicon paper and mats small very fine strainers specific equipment for pastillage: cutters dried starch moulds sandpaper scalpels stencils wood saw specific equipment for preparing chocolate showpieces: chocolate carving tools chocolate spray gun kit chocolate thermometer dipping forks gold leaf pasta machine for modelling chocolate plastic acetate sheets wooden boards spirit burners with wicks and methylated spirits textured rolling pin.
Operational Restaurant or Food and Beverage Outlet. Generic equipment for those units coded FAB which are applicable to food and beverage service.	Fixtures and Large Equipment: 2 sideboards or crockery and cutlery storage area coffee and tea making facilities computerised ordering system minimum of 15 chairs minimum of 5 tables point-of-sale system, including credit card and Electronic Funds Transfer at Point of Sale (EFTPOS) facilities restaurant service desk.
Small Equipment: bread baskets butter dishes condiments and accompaniments cruets and pepper mills cutlery including main and entrée knives and forks, soup and dessert spoons, teaspoons, side knives and serving utensils food serviceware, including side plates, main plates, dessert bowls, coupes, entrée plates and soup bowls linen/table dressing including: tablecloths overlays placemats napkins/serviettes milk and sugar containers service trays, platters and doilies standard range of glassware for the service of non-alcoholic beverages such as: coffee soft drinks juices water tea tea and coffee making facilities tea and coffee pots tea and coffee serviceware such as: cups saucers mugs glasses water jugs.
Stock: ice wide commercial range of non-alcoholic beverages: tea coffee carbonated drinks juices.
Cleaning Materials and Equipment: brooms, brushes and dustpans buckets cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning public areas of commercial restaurants and service equipment dishwashers mops.
Workplace Documentation: docket books menus: beverage food promotional materials.
Specific equipment for preparing non-alcoholic beverages: coffee: percolators and urns drip filter systems plungers blenders fridges juicers milkshake machines tea strainer teapots Workplace Documentation: standard recipes for non-alcoholic drinks currently used by the hospitality industry.
Specific equipment for the service of alcoholic beverages: ice buckets, wine stands service cloths for wine service standard range of glassware for the service of: beer cocktails spirits wine waiter’s cloths waiter’s friend waiter’s station wine baskets wide commercial range of: bottled and canned beers wines wine lists.
Specific equipment for preparing espresso coffee: a workstation with industrycurrent commercial grade espresso machine and coffee grinders bins for used coffee grounds blind or blank filter cleaning brushes coffee grinders colour coded cleaning cloths flat edge implement such as a spatula for levelling off dosed filter basket measuring equipment: stopwatch or timer thermometer milk foaming jugs napkins powder shakers e.g. chocolate, cinnamon service trays spoons stirrers storage bins straws take-away cardboard trays tamp mats tampers serviceware for different types of coffee beverages: cups saucers mugs glasses take away coffee cups and lids Stock: a commercial range of coffee beans, ground coffee, other ingredients and accompaniments Workplace Documentation: commercial beverage menus and standard recipes for coffee beverages currently used by the hospitality industry Material Safety Data Sheets (MSDS) for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of MSDS organisational and industry standards for presenting for espresso coffee beverages cleaning and maintenance procedures for espresso coffee machines and grinders.
Specific equipment for providing room service: cutlery glassware serviceware including plates, cups, bowls serving tray and lid toasters trolleys warming equipment such as: heated plates hot serving utensils.
Specific equipment for providing silver service: candles and matches or lighter carafes for decanting wine floral arrangements or bud vases heated plates and hot serving utensils service cloths for wine service serving utensils table crumber waiter’s friend white cotton gloves wine baskets.
Specific equipment for providing gueridon service: bowls burner carving boards cutlery fuel gueridon cooking and serving utensils gueridon trolleys lighter linen service crockery towels for hand cleaning.
Touring environment. For units coded GDE, PPD and TOP.	Touring environments are immensely diverse and can be for any style of tour involving groups or individuals; walking, adventure, special interest, educational, nature-based or ecotour or extended touring program. A commercially realistic touring environment could include: attractions, such as theme parks, zoos and wildlife reserves or parks camp sites cultural sites and locations destinations and places of general interest within the destinations destinations or locations for which culturally or environmentally sustainable tourism operations can be established environments suitable for camping local or regional areas national parks operational depots for tour operators where predeparture checks take place remote areas where bush craft and survival techniques are used sites, such as natural, cultural and heritage sites and centres, museums, art galleries, industrial sites and national parks on board any form of transportation, including coaches, vehicles, vessels and aircraft tourist precincts transportation terminals for air, cruise, rail or coach travel. Due to the diversity of circumstances involved, equipment is not specified here. Unit specific equipment is identified within individual units. Touring Equipment would need to be selected according to the industry context and could include: camping equipment suited to local industry conditions and food supplies used in the operation of a camping tour communications equipment used to contact an operational depot microphones for a guide’s use transportation, communications, navigation and other equipment used on remote tours transportation such as a chartered coach or cruise vessel.
Workplace Documentation For many units across all competency fields.	People use documents and information in the workplace and RTOs must, therefore, have these available when preparing students for a job role. Contextualised requirements are prescribed in the ‘Context of and specific resources’ section for each unit of competency. A general list follows. These documents can apply to many different units.
Commercial information: preferred supplier arrangements purchase specifications sources of negotiated cost of supply e.g. tariffs and price lists supplier contracts.
Customer information: confirmation letters customer files customer profiles customer reservation and operational data customer service data bases quotations.
Financial documents: current actual or training facsimile IATA BSP documentation including the Agency Billing Analysis Report credit notes customer and supplier invoices end of service period or day reconciliations financial reports sales returns.
Plans and reports: Billing and Settlement Plan (BSP) inventory marketing mis en place plans product development purchasing sales work health and safety.
Policies and procedures to which people in the workplace must adhere: anti-discrimination commission and markup rates and procedures commercial cleaning procedures and schedules confidentiality of client information customer care, complaints and dispute resolution environmental management equal employment opportunity food safety hazard identification and risk assessment template documents incident reporting internal and external communication public liability and duty of care recycling and waste management risk management safety procedures for chemical accidents staff handbooks standard operating procedures stock control work health and safety work flow schedules workplace operations manuals.
Product information: chemical hazard charts current airline, consolidator and IATA documentation or computer data such as schedules, tariffs and bulletins outlining rules, conditions and regulations electronic information sources and information databases food preparation lists information databases manufacturer safety data sheets manufacturer’s instructions Material Safety Data Sheets (MSDS) menus for restaurants price lists product and service manuals product sales kits recipes reference books sales brochures supplier information kits timetables tour schedules.
Regulatory information: business management manuals issued by industry associations or commercial publishers codes of practice and standards issued by government regulators or industry groups current plain English regulatory documents distributed by the state, territory, commonwealth or local government regulator covering: consumer protection food safety intellectual property responsible conduct of gaming responsible service of alcohol work health and safety industrial awards legislation of which senior managers must have knowledge.
Research and general information: industry association membership information and codes of conduct industry publications, journals, trade magazines information about employer and employee bodies information and data on current industry market trends job descriptions published research reports selection criteria for recruitment.
Travel documentation: air, cruise or other tickets itineraries operational itineraries and briefings for delivery crew e.g. Guides rooming and passenger lists visa and passport forms vouchers.

Assessment of imported units of competency

SIT12 Tourism, Travel and Hospitality Training Package includes a number of units of competency imported from other endorsed Training Packages. These units must be assessed according to the relevant requirements of the parent training package. For guidance on assessment of imported units of competency, check the Assessment Guidelines of the originating Training Package by referring to a hard copy, or accessing Training.gov at www.training.gov.au

Principles of Assessment

All assessments carried out by RTOs are required to demonstrate compliance with the principles of assessment:

validity

reliability

flexibility

fairness

sufficiency

These principles must be addressed in the:

design, establishment and management of the assessment system for this Training Package

development of assessment tools, and

the conduct of assessment.

Validity

Assessment is valid when the process is sound and assesses what it claims to assess. Validity requires that:

(a)	assessment against the units of competency must cover the broad range of skills and knowledge that are essential to competent performance

(b)	assessment of knowledge and skills must be integrated with their practical application

(c)	judgement of competence must be based on sufficient evidence (that is, evidence gathered on a number of occasions and in a range of contexts using different assessment methods). The specific evidence requirements of each unit of competency provide advice on sufficiency

Reliability

Reliability refers to the degree to which evidence presented for assessment is consistently interpreted and results in consistent assessment outcomes. Reliability requires the assessor to have the required competencies in assessment and relevant vocational competencies (or to assess in conjunction with someone who has the vocational competencies). It can only be achieved when assessors share a common interpretation of the assessment requirements of the unit(s) being assessed.

Flexibility

To be flexible, assessment should reflect the candidate’s needs; provide for recognition of competencies no matter how, where or when they have been acquired; draw on a range of methods appropriate to the context, competency and the candidate; and support continuous competency development.

Fairness

Fairness in assessment requires consideration of the individual candidate’s needs and characteristics, and any reasonable adjustments that need to be applied to take account of them. It requires clear communication between the assessor and the candidate to ensure that the candidate is fully informed about, understands and is able to participate in, the assessment process, and agrees that the process is appropriate. It also includes an opportunity for the person being assessed to challenge the result of the assessment and to be reassessed if necessary.

Sufficiency

Sufficiency relates to the quality and quantity of evidence assessed. It requires collection of enough appropriate evidence to ensure that all aspects of competency have been satisfied and that competency can be demonstrated repeatedly. Supplementary sources of evidence may be necessary. The specific evidence requirements of each unit of competency provide advice on sufficiency. Sufficiency is also one of the rules of evidence.

Rules of Evidence

The rules of evidence guide the collection of evidence that address the principles of validity and reliability, guiding the collection of evidence to ensure that it is valid, sufficient, current and authentic.

Valid

Valid evidence must relate directly to the requirements of the unit of competency. In ensuring evidence is valid, assessors must ensure that the evidence collected supports demonstration of the outcomes and performance requirements of the unit of competency together with the knowledge and skills necessary for competent performance. Valid evidence must encapsulate the breadth and depth of the unit of competency, which will necessitate using a number of different assessment methods.

Sufficient

Sufficiency relates to the quality and quantity of evidence assessed. It requires collection of enough appropriate evidence to ensure that all aspects of competency have been satisfied and that competency can be demonstrated repeatedly. Supplementary sources of evidence may be necessary. The specific evidence requirements of each unit of competency provide advice on sufficiency.

Current

In assessment, currency relates to the age of the evidence presented by a candidate to demonstrate that they are still competent. Competency requires demonstration of current performance, so the evidence collected must be from either the present or the very recent past.

Authentic

To accept evidence as authentic, an assessor must be assured that the evidence presented for assessment is the candidate’s own work.
Assessment Requirements of the Australian Quality Training Framework

Assessment leading to nationally recognised AQF qualifications and Statements of Attainment in the vocational education and training sector must meet the requirements of the AQTF as expressed in the AQTF 2010 Essential Standards for Registration.

The AQTF 2010 Essential Standards for Initial and Continuing Registration can be downloaded from <www.training.com.au>.

The following points summarise the assessment requirements.

Registration of Training Organisations

Assessment must be conducted by, or on behalf of, an RTO formally registered by a State or Territory Registering Body in accordance with the AQTF. The RTO must have the specific units of competency and/or AQF qualifications on its scope of registration.

Quality Training and Assessment

Each RTO must provide quality training and assessment across all its operations. See the AQTF 2010 Essential Standards for Initial and Continuing Registration, Standard 1.

Assessor Competency Requirements

Each person involved in training and assessment must be competent for the functions they perform. See the AQTF 2010 Essential Standards for Initial and Continuing Registration, Standard 1 for assessor (and trainer) competency requirements. See also the AQTF 2010 Users’ Guide to the Essential Standards for Registration – Appendix 2.

Assessment Requirements

The RTOs assessments, including RPL, must meet the requirements of the relevant endorsed Training Package. See the AQTF 2010 Essential Standards for Initial and Continuing Registration.

Assessment Strategies

Each RTO must have strategies for training and assessment that meet the requirements of the relevant Training Package or accredited course and are developed in consultation with industry stakeholders. See the AQTF 2010 Essential Standards for Initial and Continuing Registration.

National Recognition

Each RTO must recognise the AQF qualifications and Statements of Attainment issued by any other RTO. See the AQTF 2010 Essential Standards for Initial and Continuing Registration..

Access and Equity and Client Outcomes

Each RTO must adhere to the principles of access and equity and maximise outcomes for its clients. See the AQTF 2010 Essential Standards for Initial and Continuing Registration.

Monitoring Assessments

Training and/or assessment provided on behalf of the RTO must be monitored to ensure that it is in accordance with all aspects of the AQTF 2010 Essential Standards for Initial and Continuing Registration.

Recording Assessment Outcomes

Each RTO must manage records to ensure their accuracy and integrity. See the AQTF 2010 Essential Standards for Initial and Continuing Registration.

Issuing AQF qualifications and Statement of Attainment

Each RTO must issue AQF qualifications and Statements of Attainment that meet the requirements of the current AQF Implementation Handbook and the endorsed Training Packages within the scope of its registration. An AQF qualification is issued once the full requirements for a qualification, as specified in the nationally endorsed Training Package are met. A Statement of Attainment is issued when an individual has completed one or more units of competency from nationally recognised qualification(s)/courses(s). See the AQTF and the edition of the AQF Implementation Handbook—available on the AQF Council website <www.aqf.edu.au >

Licensing/Registration Requirements

This section provides information on licensing/registration requirements for this Training Package, with the following important disclaimer.

Licensing and registration requirements that apply to specific industries, and vocational education and training, vary between each State and Territory, and can regularly change. The developers of this Training Package consider that the licensing/registration requirements described in this section apply to RTOs, assessors or candidates with respect to this Training Package. While reasonable care has been taken in its preparation, the developers of this Training Package and the Department cannot guarantee that the list is definitive or accurate at the time of reading; the information in this section is provided in good faith on that basis.

Contact the relevant State or Territory Department(s) to check if the licensing/registration requirements described below still apply, and to check if there are any others with which you must comply. For further information contact www.serviceskills.com.au.

Requirements for Assessors

In order to conduct assessment for statutory licensing or other industry registration requirements, assessors must meet the requirements outlined in the following chart, in addition to the AQTF requirements.

LICENCE/ REGISTRATION	JURISDICTION	REQUIREMENTS
Food Safety	State and territory food safety authorities	Some state and territory food safety authorities have specific requirements for assessors. Those delivering assessment services for the units: SITXFSA101 Use hygienic practices for food safety SITXFSA201 Participate in safe food handling practices must consult with the relevant state or territory food safety authority to determine accreditation arrangements for courses, trainers and assessors.
Responsible Service of Alcohol	State and territory liquor licensing authorities	Some state and territory liquor licensing authorities have specific requirements for assessors. Those delivering assessment services for the unit SITHFAB201 Provide responsible service of alcohol must consult with the relevant state or territory liquor licensing authority to determine accreditation arrangements for courses, trainers and assessors.
Administration of the Billing and Settlement Plan (BSP).	International Air Transport Association (IATA)	Assessment in the unit SITTTSL313 Administer billing and settlement plan must ensure the use of an assessor currently accredited by IATA for BSP. A partnership arrangement is appropriate. Those delivering assessment services for this unit must consult with IATA to determine accreditation arrangements for trainers and assessors.
Certification to Guide within Kakadu and Uluru National Parks, NT.	Tour guides, residing anywhere in Australia, are required to undertake training and assessment prescribed by Parks Australia to guide within Kakadu and Uluru National Parks in the Northern Territory. This training is based on the following units: SITTGDE101 Interpret aspects of local Australian Indigenous culture SITTGDE306 Research and share general information on Australian Indigenous cultures. Those delivering assessment services for this certification must consult with Parks Australia to determine accreditation arrangements for trainers and assessors.

The AQTF 2010 specifies mandatory competency requirements for assessors. For information, Element 1.4 from the AQTF 2010 Essential Standards for Registration – (2010) follows:

1.4 Training and assessment are conducted by trainers and assessors who:

a) have the necessary training and assessment competencies as determined by the National Quality Council or its successors, and

b) have the relevant vocational competencies at least to the level being delivered or assessed, and

c) can demonstrate current industry skills directly relevant to the training/assessment being undertaken, and

d) continue to develop their Vocational Education and Training (VET) knowledge and skills as well as their industry currency and trainer/assessor competence.

Vocational competency requirements for tourism, travel and hospitality industry assessors

As described above, to satisfy the requirements of the AQTF, assessors must have mandatory units of competency in assessment plus the relevant vocational competencies they are assessing.

For the tourism, travel and hospitality industries assessors, or at least one person in the assessment team, must satisfy two vocational competency requirements for AQTF compliance:

Have employment experience in the specific units of competency they are assessing. This industry experience must be relevant to the job role/s for which performance is being assessed. Supervisory and or managerial experience and a qualification in the industry field would be of benefit.

Have comprehensive current knowledge of the industry, current industry practices and the job role for which performance is being assessed. This current knowledge may be developed and demonstrated through:

recent and relevant work experience in a commercial environment

participation in relevant industry professional development activities

conduct of relevant industry projects and research activities

involvement in professional industry networks and memberships

participation in assessment and or training activities conducted in the workplace.

Currency of vocational competence is crucial to the success of assessment outcomes for the tourism, travel and hospitality industries so that assessments reflect up to date workplace practice. It ensures that those involved in assessment processes have current industry knowledge, expertise in current operational practice and knowledge of what workplace equipment, software packages and workplace documents are currently used.

Certificates III and IV in Commercial Cookery

Assessors for the Certificate III or IV qualification in Commercial Cookery must hold a commercial cookery qualification and have postqualification work experience in a commercial kitchen.

Alternative ways of meeting the requirement to use qualified assessors

OPTIONS	Assessors, technical experts and workplace supervisors (includes mandated requirements and recommended attributes)
Single assessor An individual assessor conducts the assessment	An assessor is required to: hold formal recognition of the assessment competencies, as determined by the National Skills Standards Council or its successors, for AQTF compliance have employment experience in the specific units of competency they are assessing and, where possible, hold formal recognition have industry experience relevant to the job role/s for which performance is being assessed for the Certificate III or IV qualification in Commercial Cookery, hold a commercial cookery qualification and have postqualification work experience in a commercial kitchen have comprehensive current knowledge of the industry, current industry practices and the job role against which performance is being assessed.
Partnership arrangement An assessor works with a technical expert to conduct the assessment	An assessor is required to: hold formal recognition of the assessment competencies, as determined by the National Skills Standards Council or its successors, for AQTF compliance communicate and liaise with the technical expert throughout the assessment process. A technical expert must be a person who has who has the relevant vocational competencies and is required to: have employment experience in the specific units of competency they are assessing and, where possible, hold formal recognition have industry experience relevant to the job role/s for which performance is being assessed for the Certificate III or IV qualification in Commercial Cookery, hold a commercial cookery qualification and have postqualification work experience in a commercial kitchen have comprehensive current knowledge of the industry, current industry practices and the job role against which performance is being assessed. communicate and liaise with the assessor throughout the assessment process.
Assessment team/panel A team working together to conduct the assessment	Members of an assessment team or panel that combines expertise in assessment and vocational competence, work together to collect evidence and make judgements about competency. The members of the team are required to collectively: hold formal recognition of the assessment competencies, as determined by the National Skills Standards Council or its successors, for AQTF compliance have employment experience in the specific units of competency they are assessing and, where possible, hold formal recognition have industry experience relevant to the job role/s for which performance is being assessed for the Certificate III or IV qualification in Commercial Cookery, hold a commercial cookery qualification and have postqualification work experience in a commercial kitchen have comprehensive current knowledge of the industry, current industry practices and the job role against which performance is being assessed communicate and liaise with all members of the assessment team throughout the assessment process.

Assessment requirements

Assessments must meet the criteria set out in the AQTF 2010 Essential Standards for Registration.

For information, the mandatory assessment requirements from Standard 1 from the AQTF 2010 Essential Standards for Registration are as follows:

"1.5	Assessment, including Recognition of Prior Learning:

meets the requirements of the relevant Training Package or accredited course

is conducted in accordance with the principles of assessment and the rules of evidence

meets workplace and, where relevant, regulatory requirements

is systematically validated."

Requirements for Candidates

Individuals being assessed under statutory licensing and industry registration and certification systems must comply with training and experience requirements additional to the requirements identified in this Training Package. These additional requirements may apply to the following areas:

Casino table games

The following suite of nine units applies to dealers working within licensed casinos which are regulated by state and territory gaming authorities:

SITHGAM302 Operate table games

SITHGAM303 Deal Baccarat games

SITHGAM304 Conduct Big Wheel games

SITHGAM305 Deal Blackjack games

SITHGAM306 Deal Poker games

SITHGAM307 Deal Pontoon games

SITHGAM308 Conduct Rapid Roulette games

SITHGAM309 Conduct Roulette games

SITHGAM310 Conduct Sic Bo games.

Under some state and territory laws these are required occupational licensing units for those personnel conducting table games in licensed casinos. Candidates should seek advice from their local gaming authority and their casino employer on their requirement to complete one or more of these units.

Commercial cookery

Certificate III in Hospitality (Commercial Cookery) is recognised as the appropriate certificate for trade recognition. Some states and territories impose a mandatory period of industry experience before awarding trade recognition. Candidates should seek advice from their local department of education and training.

Food safety

In some states and territories there is a requirement for certain personnel involved in food handling to complete training and assessment in the following units:

SITXFSA101 Use hygienic practices for food safety (previously SITXOHS002A Follow workplace hygiene procedures)

SITXFSA201 Participate in safe food handling practices (previously SITXFSA001A Implement food safety procedures).

Candidates should seek advice from their local food safety authority on their requirement to complete these units.

Guiding

Tour guides, residing anywhere in Australia, are required to undertake training and assessment prescribed by Parks Australia to guide within Kakadu and Uluru National Parks in the Northern Territory. This training is based on the following units:

SITTGDE101 Interpret aspects of local Australian Indigenous culture

SITTGDE306 Research and share general information on Australian Indigenous cultures.

Candidates should seek advice from Parks Australia on this requirement and the availability of training.

Responsible service of alcohol

The unit SITHFAB201 Provide responsible service of alcohol 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 most 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.

Candidates should seek advice from their local liquor licensing authority on their requirement to complete this unit.

Sale of Travel Insurance

Tourism personnel selling travel insurance to a retail client must meet the requirements of the Financial Services Reform Act (2001). They must complete a course delivered by the insurance provider in order to interpret provisions of the insurance policy and provide purchase advice. Candidates should seek advice from providers of travel insurance policies.

Travel agent licensing

Some travel and tourism businesses, including travel agencies, tour wholesalers and tour operators, must hold a travel agent’s licence. They must meet the requirements of the relevant state or territory Department or Office of Fair Trading. Training and industry experience requirements vary but are most often linked to the achievement of the following unit by the manager of the business:

SITTTSL310 Construct normal international airfares (previously THTSOP20B Construct normal international airfares).

Candidates should seek advice from their local business licensing authority on their requirement to complete this unit.

Requirements for RTOs

Selected units of competency and qualifications in this Training Package provide the basis for a range of statutory licensing and industry registration arrangements. To satisfy these licensing and registration arrangements, RTOs must meet the additional requirements detailed in the following table.

LICENCE/ REGISTRATION	JURISDICTION	REQUIREMENTS
Food Safety	State and territory food safety authorities	Some state and territory food safety authorities have specific requirements for training organisations. Those developing training and assessment strategies for the units: SITXFSA101 Use hygienic practices for food safety SITXFSA201 Participate in safe food handling practices must consult with the relevant state or territory food safety authority to determine accreditation arrangements for courses, trainers and assessors.
Responsible Service of Alcohol	State and territory liquor licensing authorities	Some state and territory liquor licensing authorities have specific requirements for training organisations. Those developing training and assessment strategies for the unit SITHFAB201 Provide responsible service of alcohol must consult with the relevant state or territory liquor licensing authority to determine accreditation arrangements for courses, trainers and assessors.
Casino Table Games	State and territory gaming authorities	State and territory gaming authorities restrict the training and assessment of casino table game units to licensed casinos and partnership RTOs. Those developing training and assessment strategies for these units must consult with the relevant state or territory gaming authority to determine accreditation arrangements for their organisation, courses, trainers and assessors.
Administration of the Billing and Settlement Plan (BSP)	International Air Transport Association (IATA)	Assessment in the unit SITTTSL313 Administer billing and settlement plan must ensure the use of an assessor currently accredited by IATA for BSP. A partnership arrangement is appropriate. Those developing training and assessment strategies for this unit must consult with IATA to determine accreditation arrangements for courses, trainers and assessors.
Certification to Guide within Kakadu and Uluru National Parks, NT.	Tour guides, residing anywhere in Australia, are required to undertake training and assessment prescribed by Parks Australia to guide within Kakadu and Uluru National Parks in the Northern Territory. This training is based on the following units: SITTGDE101 Interpret aspects of local Australian Indigenous culture SITTGDE306 Research and share general information on Australian Indigenous cultures. Those developing training and assessment strategies for this certification must consult with Parks Australia to determine accreditation arrangements for courses, trainers and assessors.

Pathways

The competencies in this Training Package may be attained in a number of ways including through:

formal or informal education and training

experiences in the workplace

general life experience, and/or

any combination of the above.

Assessment under this Training Package leading to an AQF qualification or Statement of Attainment may follow a learning and assessment pathway, or a recognition pathway, or a combination of the two as illustrated in the following diagram.

Units of Competency	Statement of Attainment and/or qualification under the Australian Qualifications Framework
	Learning and Assessment Pathways	

and/or

	Credit Pathways (RPL and Credit Transfer)	

Each of these assessment pathways leads to full recognition of competencies held – the critical issue is that the candidate is competent, not how the competency was acquired.

Assessment, by any pathway, must comply with the assessment requirements set out in the Assessment Guidelines of the Training Package , the AQTF and, where relevant, the Australian Qualifications Framework.

Learning and Assessment Pathways

Usually, learning and assessment are integrated, with evidence being collected and feedback provided to the candidate at anytime throughout the learning and assessment process.

Learning and assessment pathways may include structured programs in a variety of contexts using a range of strategies to meet different learner needs. Structured learning and assessment programs could be: group-based, work-based, project-based, self-paced, action learning-based; conducted by distance or e-learning; and/or involve practice and experience in the workplace.

Learning and assessment pathways to suit Australian Apprenticeships have a mix of formal structured training and structured workplace experience with formative assessment activities through which candidates can acquire and demonstrate skills and knowledge from the relevant units of competency.

Credit Pathways

Credit is the value assigned for the recognition of equivalence in content between different types of learning and/or qualifications which reduces the volume of learning required to achieve a qualification.

Credit arrangements must be offered by all RTOs that offer Training Package qualifications. Each RTO must have a systematic institutional approach with clear, accessible and transparent policies and procedures.

Competencies already held by individuals can be formally assessed against the units of competency in this Training Package, and should be recognised regardless of how, when or where they were acquired, provided that the learning is relevant to the unit of competency outcomes.

Recognition of Prior Learning

Recognition of Prior Learning (RPL) is an assessment process which determines the credit outcomes of an individual application for credit.

The availability of Recognition of Prior Learning (RPL) provides all potential learners with access to credit opportunities.

The recognition of prior learning pathway is appropriate for candidates who have previously attained skills and knowledge and who, when enrolling in qualifications, seek to shorten the duration of their training and either continue or commence working. This may include the following groups of people:

existing workers;

individuals with overseas qualifications;

recent migrants with established work histories;

people returning to the workplace; and

people with disabilities or injuries requiring a change in career.

As with all assessment, RPL assessment should be undertaken by academic or teaching staff with expertise in the subject, content of skills area, as well as knowledge of and expertise in RPL assessment policies and procedures.

Assessment methods used for RPL should provide a range of ways for individuals to demonstrate that they have met the required outcomes and can be granted credit. These might include:

questioning (oral or written)

consideration of a portfolio and review of contents

consideration of third party reports and/or other documentation such as documentation such as articles, reports, project material, papers, testimonials or other products prepared by the RPL applicant that relate to the learning outcomes of the relevant qualification component

mapping of learning outcomes from prior formal or non-formal learning to the relevant qualification components

observation of performance, and

participation in structured assessment activities the individual would normally be required to undertake if they were enrolled in the qualification component/s.

In a Recognition of Prior Learning (RPL) pathway, the candidate provides current, quality evidence of their competency against the relevant unit of competency. This process may be directed by the candidate and verified by the assessor. Where the outcomes of this process indicate that the candidate is competent, structured training is not required. The RPL requirements of the AQTF must be met.

As with all assessment, the assessor must be confident that the evidence indicates that the candidate is currently competent against the endorsed unit of competency. This evidence may take a variety of forms and might include certification, references from past employers, testimonials from clients, work samples and/or observation of the candidate. The onus is on candidates to provide sufficient evidence to satisfy assessors that they currently hold the relevant competencies. In judging evidence, the assessor must ensure that the evidence of prior learning is:

authentic (the candidate’s own work);

valid (directly related to the current version of the relevant endorsed unit of competency);

reliable (shows that the candidate consistently meets the endorsed unit of competency);

current (reflects the candidate’s current capacity to perform the aspect of the work covered by the endorsed unit of competency); and

sufficient (covers the full range of elements in the relevant unit of competency and addresses the four dimensions of competency, namely task skills, task management skills, contingency management skills, and job/role environment skills).

Credit Transfer

Credit transfer is a process which provides learners with agreed and consistent credit outcomes based on equivalences in content between matched qualifications.

This process involves education institutions:

mapping, comparing and evaluating the extent to which the defined learning outcomes and assessment requirements of the individual components of one qualification are equivalent to the learning outcomes and assessment requirements of the individual components of another qualification

making an educational judgment of the credit outcomes to be assigned between the matched components of the two qualifications

setting out the agreed credit outcomes in a documented arrangement or agreement, and

publicising the arrangement/agreement and credit available.

Combination of Pathways

Credit may be awarded on the basis of a combination of credit transfer plus an individual RPL assessment for additional learning. Once credit has been awarded on the basis of RPL, subsequent credit transfer based on these learning outcomes should not include revisiting the RPL assessment but should be based on credit transfer or articulation or other arrangements between providers.

Where candidates for assessment have gained competencies through work and life experience and gaps in their competence are identified, or where they require training in new areas, a combination of pathways may be appropriate.

In such situations, the candidate may undertake an initial assessment to determine their current competency. Once current competency is identified, a structured learning and assessment program ensures that the candidate acquires the required additional competencies identified as gaps.

Assessor Requirements

This section identifies the specific requirements on the vocational competence and experience for assessors, to ensure that they meet the needs of industry and their obligations under AQTF, and clarifies how others may contribute to the assessment process where one person alone does not hold all the required competencies.

Assessor Competencies

The AQTF specifies mandatory competency requirements for assessors. For information, Element 1.4 from the AQTF 2007 Essential Standards for Registration follows:

1.4 Training and assessment are conducted by trainers and assessors who: have the necessary training and assessment competencies as determined by the National Quality Council or its successors, and have the relevant vocational competencies at least to the level being delivered or assessed, and can demonstrate current industry skills directly relevant to the training/assessment being undertaken, and continue to develop their Vocational Education and Training (VET) knowledge and skills as well as their industry currency and trainer/assessor competence. * See AQTF 2010 Users’ Guide to the Essential Standards for Registration – Appendix 2

Designing Assessment Tools

This section provides an overview on the use and development of assessment tools.

Use of Assessment Tools

Assessment tools provide a means of collecting the evidence that assessors use in making judgements about whether candidates have achieved competency.

There is no set format or process for the design, production or development of assessment tools. Assessors may use prepared assessment tools, such as those specifically developed to support this Training Package, or they may develop their own.

Using Prepared Assessment Tools

If using prepared assessment tools, assessors should ensure these relate to the current version of the relevant unit of competency. The current unit of competency can be checked on the National Register <www.ntis.gov.au>.

Developing Assessment Tools

When developing their own assessment tools, assessors must ensure that the tools:

are benchmarked against the relevant unit or units of competency;

are reviewed as part of the validation of assessment strategies required under the AQTF; and

meet the assessment requirements expressed in the AQTF 2010 Essential Standards for Initial and Continuing Registration.

A key reference for assessors developing assessment tools is TAE10 Training and Education Training Package.

Language, Literacy and Numeracy

The design of assessment tools must reflect the language, literacy and numeracy competencies required for the performance of a task in the workplace and not exceed these expectations.

Conducting Assessment

This section details the mandatory assessment requirements and provides information on equity in assessment including reasonable adjustment.

Mandatory Assessment Requirements

Assessments must meet the criteria set out in the AQTF 2010 Essential Standards for Initial and Continuing Registration. For information, the mandatory assessment requirements from Standard 1 from the AQTF 2010 Essential Standards for Initial and Continuing Registration are as follows:

1.5 Assessment, including Recognition of Prior Learning (RPL): meets the requirements of the relevant Training Package or accredited course is conducted in accordance with the principles of assessment and the rules of evidence meets workplace and, where relevant, regulatory requirements is systematically validated.

Assessment of Employability Skills

Employability Skills are integral to workplace competency. As such, they must be considered in the design, customisation, delivery and assessment of vocational education and training programs in an integrated and holistic way, as represented diagrammatically below.

Employability Skills are embedded within each unit of competency, and an Employability Skills Summary is available for each qualification. Training providers must use Employability Skills information in order to design valid and reliable training and assessment strategies. This analysis could include:

reviewing units of competency to locate relevant Employability Skills and determine how they are applied within the unit

analysing the Employability Skills Summary for the qualification in which the unit or units are packaged to help clarify relevant industry and workplace contexts and the application of Employability Skills at that qualification outcome

designing training and assessment to address Employability Skills requirements.

The National Quality Council has endorsed a model for assessing and reporting Employability Skills, which contains further suggestions about good practice strategies in teaching, assessing, learning and reporting Employability Skills. The model is available from <http://www.training.com.au/>.

The endorsed approach includes learners downloading qualification specific Employability Skills Summaries for Training Package qualifications from an online repository at <http://employabilityskills.training.com.au>

For more information on Employability Skills in

SIT12 Tourism, Travel and Hospitality Training Packages go to the Service Skills Australiawebsite at www.serviceskills.com.au.

Employability Skills are reported on each qualification using the following statement on the qualification testamur: "A summary of the Employability Skills developed through this qualification can be downloaded from http://employabilityskills.training.com.au "

Access and Equity

An individual's access to the assessment process should not be adversely affected by restrictions placed on the location or context of assessment beyond the requirements specified in this Training Package: training and assessment must be bias-free.

Under the rules for their development, Training Packages must reflect and cater for the increasing diversity of Australia’s VET clients and Australia’s current and future workforce. The flexibilities offered by Training Packages should enhance opportunities and potential outcomes for all people so that we can all benefit from a wider national skills base and a shared contribution to Australia’s economic development and social and cultural life.

Reasonable Adjustments

It is important that education providers take meaningful, transparent and reasonable steps to consult, consider and implement reasonable adjustments for students with disability.

Under the Disability Standards for Education 2005, education providers must make reasonable adjustments for people with disability to the maximum extent that those adjustments do not cause that provider unjustifiable hardship. While ‘reasonable adjustment’ and ‘unjustifiable hardship’ are different concepts and involve different considerations, they both seek to strike a balance between the interests of education providers and the interests of students with and without disability.

An adjustment is any measure or action that a student requires because of their disability, and which has the effect of assisting the student to access and participate in education and training on the same basis as students without a disability. An adjustment is reasonable if it achieves this purpose while taking into account factors such as the nature of the student’s disability, the views of the student, the potential effect of the adjustment on the student and others who might be affected, and the costs and benefits of making the adjustment.

An education provider is also entitled to maintain the academic integrity of a course or program and to consider the requirements or components that are inherent or essential to its nature when assessing whether an adjustment is reasonable. There may be more than one adjustment that is reasonable in a given set of circumstances; education providers are required to make adjustments that are reasonable and that do not cause them unjustifiable hardship.

The Training Package Guidelines provides more information on reasonable adjustment, including examples of adjustments. Go to http://www.deewr.gov.au/tpdh/Pages/home.aspx .

Further Sources of Information

The section provides a listing of useful contacts and resources to assist assessors in planning, designing, conducting and reviewing of assessments against this Training Package.

Contacts

Service Skills Australia

Level 10, 161 Clarence Street, Sydney NSW

Technical and Vocational Education and Training (TVET) Australia Limited Level 21, 390 St Kilda Road, Melbourne VIC 3150 PO Box 12211, A’Beckett Street Post Office, Melbourne, Victoria, 8006 Ph: +61 3 9832 8100 Fax: +61 3 9832 8198 Email: sales@tvetaustralia.com.au Web: www.tvetaustralia.com.au
For information on the TAE10 Training and Education Training Package contact: Innovation & Business Skills Australia Telephone: (03) 9815 7000 Facsimile: (03) 9815 7001 Email: virtual@ibsa.org.au Web: www.ibsa.org.au

General Resources

AQF Implementation Handbook, Fourth Edition 2007. Australian Qualifications Framework Advisory Board, 2002 <www.aqf.edu.au>

Australian Quality Training Framework (AQTF) and AQTF 2010 Users’ Guide to the Essential Standards for Registration – http://www.training.com.au/pages/menuitem5cbe14d51b49dd34b225261017a62dbc.aspx

For general information and resources go to http://www.training.com.au/

The National Register is an electronic database providing comprehensive information about RTOs, Training Packages and accredited courses - <www.ntis.gov.au>

The Training Package Development Handbook site provides National Quality Council policy for the development of Training Packages. The site also provides guidance material for the application of that policy, and other useful information and links. http://www.deewr.gov.au/Skills/Overview/Policy/TPDH/Pages/main.aspx

Assessment Resources

Registered training organisations (RTOs) are at the forefront of vocational education and training (VET) in Australia. They translate the needs of industry into relevant, quality, client-focussed training and assessment.

RTOs should strive for innovation in VET teaching and learning practices and develop highly flexible approaches to assessment which take cognisance of specific needs of learners, in order to improve delivery and outcomes of training.

Resources can be purchased or accessed from:

TVET Australia – provides an integrated service to enable users of the national training system to identify and acquire training materials, identify copyright requirements and enter licenses for use of that material consistent with the scope and direction of the NQC.

http://www.productservices.tvetaustralia.com.au/

Service Skills Australia (www.serviceskills.com.au)

Competency Standards

What is competency?

The broad concept of industry competency concerns the ability to perform particular tasks and duties to the standard of performance expected in the workplace. Competency requires the application of specified skills, knowledge and attitudes relevant to effective participation in an industry, industry sector or enterprise.

Competency covers all aspects of workplace performance and involves performing individual tasks; managing a range of different tasks; responding to contingencies or breakdowns; and, dealing with the responsibilities of the workplace, including working with others. Workplace competency requires the ability to apply relevant skills, knowledge and attitudes consistently over time and in the required workplace situations and environments. In line with this concept of competency Training Packages focus on what is expected of a competent individual in the workplace as an outcome of learning, rather than focussing on the learning process itself.

Competency standards in Training Packages are determined by industry to meet identified industry skill needs. Competency standards are made up of a number of units of competency each of which describes a key function or role in a particular job function or occupation. Each unit of competency within a Training Package is linked to one or more AQF qualifications.

Contextualisation of Units of Competency by RTOs

Registered Training Organisations (RTOs) may contextualise units of competency in this endorsed Training Package to reflect required local outcomes. Contextualisation could involve additions or amendments to the unit of competency to suit particular delivery methods, learner profiles, specific enterprise equipment requirements, or to otherwise meet local needs. However, the integrity of the overall intended outcome of the unit of competency must be maintained.

Any contextualisation of units of competency in this Training Package must be within the bounds of the following advice:

RTOs must not remove or add to the number and content of elements and performance criteria.

RTOs can include specific industry terminology in the range statement.

Any amendments and additions to the range statement made by RTOs must not diminish the breadth of application of the competency, or reduce its portability.

RTOs may add detail to the evidence guide in areas such as the critical aspects of evidence or required resources and infrastructure—but only where these expand the breadth of the competency and do not limit its use.

Components of Units of Competency

The components of units of competency are summarised below, in the order in which they appear in each unit of competency.

Unit Title

The unit title is a succinct statement of the outcome of the unit of competency. Each unit of competency title is unique, both within and across Training Packages.

Unit Descriptor

The unit descriptor broadly communicates the content of the unit of competency and the skill area it addresses. Where units of competency have been contextualised from units of competency from other endorsed Training Packages, summary information is provided. There may also be a brief second paragraph that describes its relationship with other units of competency, and any licensing requirements.

Employability Skills

This sub-section contains a statement that the unit contains Employability skills.

Pre-requisite Units (optional)

If there are any units of competency that must be completed before the unit, these will be listed.

Application of the Unit

This sub-section fleshes out the unit of competency’s scope, purpose and operation in different contexts, for example, by showing how it applies in the workplace.

Competency Field (Optional)

The competency field either reflects the way the units of competency are categorised in the Training Package or denotes the industry sector, specialisation or function. It is an optional component of the unit of competency.

Sector (optional)

The industry sector is a further categorisation of the competency field and identifies the next classification, for example an elective or supervision field.

Elements of Competency

The elements of competency are the basic building blocks of the unit of competency. They describe in terms of outcomes the significant functions and tasks that make up the competency.

Performance Criteria

The performance criteria specify the required performance in relevant tasks, roles, skills and in the applied knowledge that enables competent performance. They are usually written in passive voice. Critical terms or phrases may be written in bold italics and then defined in range statement, in the order of their appearance in the performance criteria.

Required Skills and Knowledge

The essential skills and knowledge are either identified separately or combined. Knowledge identifies what a person needs to know to perform the work in an informed and effective manner. Skills describe the application of knowledge to situations where understanding is converted into a workplace outcome.

Range Statement

The range statement provides a context for the unit of competency, describing essential operating conditions that may be present with training and assessment, depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts. As applicable, the meanings of key terms used in the performance criteria will also be explained in the range statement.

Evidence Guide

The evidence guide is critical in assessment as it provides information to the Registered Training Organisation (RTO) and assessor about how the described competency may be demonstrated. The evidence guide does this by providing a range of evidence for the assessor to make determinations, and by providing the assessment context. The evidence guide describes:

conditions under which competency must be assessed including variables such as the assessment environment or necessary equipment;

relationships with the assessment of any other units of competency;

suitable methodologies for conducting assessment including the potential for workplace simulation;

resource implications, for example access to particular equipment, infrastructure or situations;

how consistency in performance can be assessed over time, various contexts and with a range of evidence; and

the required underpinning knowledge and skills

Employability Skills in Units of Competency

The detail and application of Employability Skills facets will vary according to the job-role requirements of each industry. In developing Training Packages, industry stakeholders are consulted to identify appropriate facets of Employability Skills which are incorporated into the relevant units of competency and qualifications.

Employability Skills are not a discrete requirement contained in units of competency (as was the case with Key Competencies). Employability Skills are specifically expressed in the context of the work outcomes described in units of competency and will appear in elements, performance criteria, range statements and evidence guides. As a result, users of Training Packages are required to review the entire unit of competency in order to accurately determine Employability Skills requirements.

How Employability Skills relate to the Key Competencies

The eight nationally agreed Employability Skills now replace the seven Key Competencies in Training Packages. Trainers and assessors who have used Training Packages prior to the introduction of Employability Skills may find the following comparison useful.

Employability Skills	Mayer Key Competencies
Communication	Communicating ideas and information
Teamwork	Working with others and in teams
Problem solving	Solving problems Using mathematical ideas and techniques
Initiative and enterprise
Planning and organising	Collecting, analysing and organising information Planning and organising activities
Self-management
Learning
Technology	Using technology

When analysing the above table it is important to consider the relationship and natural overlap of Employability Skills. For example, using technology may involve communication skills and combine the understanding of mathematical concepts.

Explicitly embedding Employability Skills in units of competency

This Training Package seeks to ensure that industry-endorsed Employability Skills are explicitly embedded in units of competency. The application of each skill and the level of detail included in each part of the unit will vary according to industry requirements and the nature of the unit of competency.

Employability Skills must be both explicit and embedded within units of competency. This means that Employability Skills will be:

embedded in units of competency as part of the other performance requirements that make up the competency as a whole

explicitly described within units of competency to enable Training Packages users to identify accurately the performance requirements of each unit with regards to Employability Skills.

This Training Package also seeks to ensure that Employability Skills are well-defined and written into units of competency so that they are apparent, clear and can be delivered and assessed as an essential component of unit work outcomes.

Sample unit of competency components showing Employability Skills

The following table shows the sequence of a unit of competency, and each cell contains text taken from a range of units. It provides examples of where and how various Employability Skills could be embedded in each component.

Please note that in the example, the bracketed Employability Skills are provided for clarification only and would not be present in units of competency within this Training Package.

Unit Title	Give formal presentations and take part in meetings (Communication)
Unit Descriptor	This unit covers the skills and knowledge required to promote the use and implementation of innovative work practices to effect change. (Initiative and enterprise)
Element	Proactively resolve issues. (problem solving)
Performance Criteria	Information is organised in a format suitable for analysis and dissemination in accordance with organisational requirements. (Planning and organising)
Range Statement	Software applications may include email, internet, word processing, spreadsheet, database or accounting packages. (technology)
Required Skills and Knowledge	Modify activities depending on differing workplace contexts, risk situations and environments. (Learning) Work collaboratively with others during a fire emergency. (teamwork) Instructions, procedures and other information relevant the maintenance of vessel and port security. (Communication)
Evidence Guide	Evidence of having worked constructively with a wide range of community groups and stakeholders to solve problems and adapt or design new solutions to meet identified needs in crime prevention. In particular, evidence must be obtained on the ability to: assess response options to identified crime-prevention needs and determine the optimal action to be implemented in consultation with relevant others, design an initiative to address identified issues. (Initiative and enterprise).

Employability Skills Summaries and units of competency

An Employability Skills Summary exists for each qualification. Summaries include broad advice on industry expectations with regard to Employability Skills at the qualification level. Summaries should be used by trainers and assessors to assist in identifying the Employability Skills requirements contained within units of competency.