new sit12 core & elective units guide - australian training...
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sit12 core &elective units
guide
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1
H O S P I T A L I T Y - C E R T I , II A N D III
U n i t C o d e & D e s c r i p t i o n C e r t I C e r t I I C e r t I I I
BSBWOR203B Work effectively with others CORE CORE CORE
SITXCCS101 Provide information and assistance CORE
SITHIND101 Use hygienic practices for hospitality service ELECTIVE ELECTIVE ELECTIVE
SITXFSA101 Use hygienic practices for food safety ELECTIVE ELECTIVE ELECTIVE
SITXWHS101 Participate in safe work practices CORE CORE CORE
SITHIND201 Source and use information on the hospitality industry
CORE CORE
SITHIND202 Use hospitality skills effectively CORE
SITXCCS202 Interact with customers CORE
SITHIND301 Work effectively in hospitality service CORE
SITXCCS303 Provide service to customers CORE
SITXCOM201 Show social and cultural sensitivity CORE
SITXHRM301 Coach others in job skills CORE
SITHACS101 Clean premises and equipment ELECTIVE ELECTIVE ELECTIVE
SITHCCC101 Use food preparation equipment ELECTIVE
SITHCCC102 Prepare simple dishes ELECTIVE ELECTIVE ELECTIVE
SITHCCC103 Prepare sandwiches ELECTIVE ELECTIVE ELECTIVE
SITHCCC104 Package prepared foodstuffs ELECTIVE ELECTIVE ELECTIVE
SITXCOM101 Source and present information ELECTIVE ELECTIVE ELECTIVE
SITHFAB101 Clean and tidy bar areas ELECTIVE ELECTIVE ELECTIVE
SITHKOP101 Clean kitchen premises and equipment ELECTIVE ELECTIVE ELECTIVE
BSBCMM201A Communicate in the workplace ELECTIVE ELECTIVE
BSBFIA301A Maintain financial records ELECTIVE ELECTIVE
BSBSUS201A Participate in environmentally sustainable work practices
ELECTIVE ELECTIVE
BSBSUS301A Implement and monitor environmentally sustainable work practices
ELECTIVE
SITHACS201 Provide housekeeping services to guests ELECTIVE ELECTIVE
SITHACS202 Prepare rooms for guests ELECTIVE ELECTIVE
SITHACS203 Launder linen and guest clothes ELECTIVE ELECTIVE
SITHACS204 Provide porter services ELECTIVE ELECTIVE
SITHCCC202 Produce appetisers and salads ELECTIVE ELECTIVE
SITHFAB201 Provide responsible service of alcohol ELECTIVE ELECTIVE
SITHFAB202 Operate a bar ELECTIVE ELECTIVE
SITHFAB203 Prepare and serve non-alcoholic beverages
ELECTIVE ELECTIVE
SITHFAB204 Prepare and serve espresso coffee ELECTIVE ELECTIVE
SITHFAB205 Provide room service ELECTIVE ELECTIVE
SITHFAB206 Serve food and beverage ELECTIVE
SITXCCS201 Provide visitor information ELECTIVE ELECTIVE
SITXFIN201 Process financial transactions ELECTIVE ELECTIVE
SITXFSA201 Participate in safe food handling practices ELECTIVE ELECTIVE
Certificate Guide part 1: Hospitality CERT I - III, Kitchen Operations and Commercial Cookery CERT II - IV, Travel and Tourism CERT II and III
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2
H O S P I T A L I T Y - C E R T I , II A N D III
U n i t C o d e & D e s c r i p t i o n C e r t I C e r t I I C e r t I I I
SITXFSA202 Transport and store food ELECTIVE ELECTIVE
SITXINV201 Receive and store stock ELECTIVE ELECTIVE
SITXINV202 Maintain the quality of perishable items ELECTIVE ELECTIVE
SITXLAN2115 Conduct basic oral communication in a language other than English (Mandarin)
ELECTIVE ELECTIVE
SITHACS301 Provide valet service ELECTIVE
SITHACS302 Conduct night audit ELECTIVE
SITHACS303 Provide accommodation reception services
ELECTIVE
SITHFAB301 Operate and monitor cellar systems ELECTIVE
SITHFAB302 Conduct a product tasting for alcoholic beverages
ELECTIVE
SITHFAB303 Prepare and serve cocktails ELECTIVE
SITHFAB304 Provide advice on beers, spirits and liqueurs
ELECTIVE
SITHFAB305 Provide advice on Australian wines ELECTIVE
SITHFAB306 Provide advice on imported wines ELECTIVE
SITHFAB307 Provide table service of food and beverage ELECTIVE
SITHFAB309 Provide advice on food ELECTIVE
SITHFAB310 Provide advice on food and beverage matching ELECTIVE
SITTTSL305 Process reservations ELECTIVE
SITTTSL308 Use a computerised reservations or operations system
ELECTIVE
SITXCCS301 Provide lost and found services ELECTIVE
SITXEVT301 Access information on event operations ELECTIVE
SITXEVT303 Coordinate on-site event registrations ELECTIVE
SITXEVT302 Process and monitor event registrations ELECTIVE
SITXEVT303 Coordinate on-site event registrations ELECTIVE
SITXEVT304 Provide event staging support ELECTIVE
SITXFIN401 Interpret financial information ELECTIVE
SITXINV301 Purchase goods ELECTIVE
SITXWHS301 Identify hazards, assess and control safety risks
ELECTIVE
K I T C H E N O P E R A T I O N S & C O M M E R C I A L C O O K E R Y - C E R T II, III A N D IV
U n i t C o d e & D e s c r i p t i o n C e r t I I C e r t I I I C e r t I V
BSBWOR203B Work effectively with others CORE CORE
SITHCCC101 Use food preparation equipment CORE CORE CORE
SITHCCC201 Produce dishes using basic methods of cookery
CORE CORE CORE
SITHCCC207 Use cookery skills effectively CORE
SITHKOP101 Clean kitchen premises and equipment CORE CORE
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3
K I T C H E N O P E R A T I O N S & C O M M E R C I A L C O O K E R Y - C E R T II, III A N D IV
U n i t C o d e & D e s c r i p t i o n C e r t I I C e r t I I I C e r t I V
SITXFSA101 Use hygienic practices for food safety CORE CORE CORE
SITXINV202 Maintain the quality of perishable items CORE CORE CORE
SITXWHS101 Participate in safe work practices CORE CORE
SITHCCC202 Produce appetisers and salads ELECTIVE CORE CORE
SITHCCC203 Produce stocks, sauces and soups ELECTIVE CORE CORE
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
ELECTIVE CORE CORE
BSBSUS201A Participate in environmentally sustainable work practices
ELECTIVE CORE
SITXFSA201 Participate in safe food handling practices ELECTIVE CORE CORE
SITHCCC301 Produce poultry dishes CORE CORE
SITHCCC302 Produce seafood dishes CORE CORE
SITHCCC303 Produce meat dishes CORE CORE
SITHCCC307 Prepare food to meet special dietary requirements
CORE CORE
SITHCCC308 Produce cakes, pastries and breads CORE CORE
SITHCCC309 Work effectively as a cook CORE CORE
SITHKOP302 Plan and cost basic menus CORE CORE
SITHPAT306 Produce desserts CORE CORE
SITXHRM301 Coach others in job skills CORE CORE
BSBDIV501A Manage diversity in the workplace CORE
SITHKOP403 Coordinate cooking operations CORE
SITXCOM401 Manage conflict CORE
SITXFIN402 Manage finances within a budget CORE
SITXHRM402 Lead and manage people CORE
SITXMGT401 Monitor work operations CORE
SITXWHS401 Implement and monitor work health and safety practices
CORE
BSBCMM201A Communicate in the workplace ELECTIVE ELECTIVE
BSBSUS301A Implement and monitor environmentally sustainable work practices
ELECTIVE CORE
SITHCCC102 Prepare simple dishes ELECTIVE
SITHCCC103 Prepare sandwiches ELECTIVE ELECTIVE
SITHCCC104 Package prepared foodstuffs ELECTIVE ELECTIVE ELECTIVE
SITHFAB203 Prepare and serve non-alcoholic beverages
ELECTIVE ELECTIVE
SITHFAB204 Prepare and serve espresso coffee ELECTIVE ELECTIVE
SITHFAB206 Serve food and beverage ELECTIVE
SITHFAB310 Provide advice on food and beverage matching ELECTIVE
SITHIND201 Source and use information on the hospitality industry
ELECTIVE ELECTIVE ELECTIVE
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4
K I T C H E N O P E R A T I O N S & C O M M E R C I A L C O O K E R Y - C E R T II, III A N D IV
U n i t C o d e & D e s c r i p t i o n C e r t I I C e r t I I I C e r t I V
SITXCCS202 Interact with customers ELECTIVE
SITXFSA202 Transport and store food ELECTIVE ELECTIVE ELECTIVE
SITXCCS303 Provide service to customers ELECTIVE ELECTIVE
SITHCCC304 Produce and serve food for buffets ELECTIVE ELECTIVE
SITHCCC305 Produce Pâtés and terrines ELECTIVE ELECTIVE
SITHCCC306 Handle and serve cheese ELECTIVE ELECTIVE
SITXCOM101 Source and present information ELECTIVE
SITXCOM201 Show social and cultural sensitivity ELECTIVE
SITXINV201 Receive and store stock ELECTIVE ELECTIVE
SITXINV301 Purchase goods ELECTIVE ELECTIVE
SITXWHS301 Identify hazards, assess and control safety risks
ELECTIVE ELECTIVE
BSBCMM401A Make a presentation ELECTIVE
BSBFIA301A Maintain financial records ELECTIVE
SITHFAB201 Provide responsible service of alcohol ELECTIVE
SITHFAB202 Operate a bar ELECTIVE
SITHFAB304 Provide advice on beers, spirits and liqueurs
ELECTIVE
SITHFAB305 Provide advice on Australian wines ELECTIVE
SITHFAB306 Provide advice on imported wines ELECTIVE
SITHFAB307 Provide table service of food and beverage ELECTIVE
SITHFAB309 Provide advice on food ELECTIVE
SITHKOP401 Plan and display buffets ELECTIVE
SITHKOP404 Plan catering for events or functions ELECTIVE
SITHPAT302 Produce gateaux, torten and cakes ELECTIVE
SITHPAT305 Produce petit fours ELECTIVE
SITHPAT401 Prepare and model marzipan ELECTIVE
SITHPAT402 Produce chocolate confectionery ELECTIVE
SITHPAT403 Model sugar based decorations ELECTIVE
SITHPAT404 Design and produce sweet buffet showpieces
ELECTIVE
SITXCCS401 Enhance the customer service experience ELECTIVE
SITXEVT401 Plan in-house events or functions ELECTIVE
SITXFIN401 Interpret financial information ELECTIVE
SITXFSA401 Develop and implement a food safety program
ELECTIVE
SITXHRM401 Roster staff ELECTIVE
SITXINV401 Control stock ELECTIVE
SITXMPR404 Coordinate marketing activities ELECTIVE
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5
T R A V E L & T O U R I S M - C E R T II AND III
U n i t C o d e & D e s c r i p t i o n Cer t I I Cer t I I I ( Tr avel) Cer t I I I ( Tour ism)
SITTIND201 Source and use information on the tourism and travel industry
CORE CORE CORE
SITTTSL202 Access and interpret product information ELECTIVE CORE ELECTIVE
SITTTSL301 Provide advice on international destinations
CORE
SITTTSL302 Provide advice on Australian destinations CORE ELECTIVE
SITTTSL303 Sell tourism products and services CORE ELECTIVE
SITTTSL304 Prepare quotations CORE ELECTIVE
SITTTSL306 Book supplier services CORE ELECTIVE
SITTTSL307 Process travel-related documentation CORE ELECTIVE
SITTTSL308 Use a computerised reservations or operations system
CORE ELECTIVE
SITXCCS202 Interact with customers CORE
SITXCOM401 Manage Conflict CORE
SITXWHS101 Participate in safe work practices CORE CORE CORE
SITXCCS303 Provide service to customers CORE CORE
SITXCOM201 Show social and cultural sensitivity CORE CORE
BSBCMM201A Communicate in the workplace ELECTIVE ELECTIVE ELECTIVE
BSBSUS201A Participate in environmentally sustainable work practices
ELECTIVE ELECTIVE ELECTIVE
BSBWOR203B Work effectively with others ELECTIVE
SITHACS101 Clean premises and equipment ELECTIVE ELECTIVE
SITHFAB201 Provide responsible service of alcohol ELECTIVE ELECTIVE
SITHFAB203 Prepare and serve non-alcoholic beverages
ELECTIVE ELECTIVE
SITHFAB204 Prepare and serve espresso coffee ELECTIVE ELECTIVE
SITTTSL201 Operate an online information system ELECTIVE ELECTIVE
SITXCCS101 Provide information and assistance ELECTIVE ELECTIVE
SITXCCS201 Provide visitor information ELECTIVE ELECTIVE
SITXCOM101 Source and present information ELECTIVE
SITXFIN201 Process financial transactions ELECTIVE ELECTIVE ELECTIVE
SITXFSA101 Use hygienic practices for food safety ELECTIVE ELECTIVE
SITXINV201 Receive and store stock ELECTIVE ELECTIVE
SITXLAN2115 Conduct basic oral communication in a language other than English (Mandarin)
ELECTIVE
BSBCMM401A Make a presentation ELECTIVE
BSBFIA301A Maintain financial records ELECTIVE ELECTIVE
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6
T R A V E L & T O U R I S M - C E R T II AND III
U n i t C o d e & D e s c r i p t i o n Cer t I I Cer t I I I ( Tr avel) Cer t I I I ( Tour ism)
SITTTSL305 Process reservations ELECTIVE ELECTIVE
SITXHRM301 Coach others in job skills ELECTIVE ELECTIVE
SITXWHS301 Identify hazards, assess and control safety risks
ELECTIVE ELECTIVE
SITHACS303 Provide accommodation reception services
ELECTIVE
SITHFAB206 Serve food and beverage ELECTIVE
SITHFAB302 Conduct a product tasting for alcoholic beverages
ELECTIVE
SITHFAB307 Provide table service of food and beverage ELECTIVE
SITHFAB309 Provide advice on food ELECTIVE
SITXCCS301 Provide lost and found services ELECTIVE
SITXEVT302 Process and monitor event registrations ELECTIVE ELECTIVE
SITXEVT303 Coordinate on-site event registrations ELECTIVE
SITXEVT304 Provide event staging support ELECTIVE
SITXINV301 Purchase goods ELECTIVE
SITXINV401 Control stock ELECTIVE
See the folowing pages for units that are part of:Hospitality CERT IV and DIPLOMA, Patisserie CERT III and IV, Events CERT III and DIPLOMA, Travel and Tourism CERT IV and DIPLOMA
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7
CORE in red indicates that only one of these in red need to be selected depending on the stream/outcome selectedELECTIVE in red indicates that only one of these in red need to be selected depending on the stream/outcome selected
H O S P I T A L I T Y - C E R T I V & D I P L O M A
U n i t C o d e & D e s c r i p t i o n C e r t I V D i p l o m a
BSBDIV501A Manage diversity in the workplace CORE CORE
SITHIND301 Work effectively in hospitality service CORE CORE
SITHIND101 Use Hygienic Practices for Hospitality Service ELECTIVE ELECTIVE
SITXCCS401 Enhance the customer service experience CORE CORE
SITXCOM401 Manage conflict CORE CORE
SITXFIN402 Manage finances within a budget CORE CORE
SITXFSA101 Use hygienic practices for food safety ELECTIVE ELECTIVE
SITXHRM301 Coach others in job skills CORE
SITXHRM402 Lead and manage people CORE CORE
SITXMGT401 Monitor work operations CORE CORE
SITXWHS401 Implement and monitor work health and safety practices CORE CORE
BSBMGT515A Manage operational plan CORE
SITXCCS501 Manage quality customer service CORE
SITXFIN501 Prepare and monitor budgets CORE
SITXGLC501 Research and comply with regulatory requirements CORE
SITXMGT501 Establish and conduct business relationships CORE
SITXHRM401 Roster staff ELECTIVE CORE
SITHCCC309 Work effectively as a cook CORE
SITHKOP403 Coordinate cooking operations CORE
BSBCMM401A Make a presentation ELECTIVE ELECTIVE
BSBFIA301A Maintain financial records ELECTIVE ELECTIVE
SITHACS101 Clean premises and equipment ELECTIVE ELECTIVE
SITHACS201 Provide housekeeping services to guests ELECTIVE ELECTIVE
SITHACS202 Prepare rooms for guests ELECTIVE ELECTIVE
SITHACS203 Launder linen and guest clothes ELECTIVE ELECTIVE
SITHACS204 Provide porter services ELECTIVE ELECTIVE
SITHACS301 Provide valet service ELECTIVE ELECTIVE
SITHACS302 Conduct night audit ELECTIVE ELECTIVE
SITHACS303 Provide accommodation reception services ELECTIVE ELECTIVE
SITHFAB201 Provide responsible service of alcohol ELECTIVE ELECTIVE
SITHFAB202 Operate a bar ELECTIVE ELECTIVE
SITHFAB203 Prepare and serve non-alcoholic beverages ELECTIVE ELECTIVE
SITHFAB204 Prepare and serve espresso coffee ELECTIVE ELECTIVE
SITHFAB205 Provide room service ELECTIVE ELECTIVE
SITHFAB206 Serve food and beverage ELECTIVE ELECTIVE
Certificate Guide part 2: Hospitality CERT IV and DIPLOMA, Patisserie CERT III and IV, Events CERT III and DIPLOMA, Travel and Tourism CERT IV and DIPLOMA
www.futuragroup.com.au | info@futuragroup.com.au | +61 2 4957 1544
8
H O S P I T A L I T Y - C E R T I V & D I P L O M A
U n i t C o d e & D e s c r i p t i o n C e r t I V D i p l o m a
SITHFAB301 Operate and monitor cellar systems ELECTIVE ELECTIVE
SITHFAB302 Conduct a product tasting for alcoholic beverages ELECTIVE ELECTIVE
SITHFAB303 Prepare and serve cocktails ELECTIVE ELECTIVE
SITHFAB304 Provide advice on beers, spirits and liqueurs ELECTIVE ELECTIVE
SITHFAB305 Provide advice on Australian wines ELECTIVE ELECTIVE
SITHFAB306 Provide advice on imported wines ELECTIVE ELECTIVE
SITHFAB307 Provide table service of food and beverage ELECTIVE ELECTIVE
SITHFAB309 Provide advice on food ELECTIVE ELECTIVE
SITHFAB310 Provide advice on food and beverage matching ELECTIVE ELECTIVE
SITHIND201 Source and use information on the hospitality industry ELECTIVE ELECTIVE
SITHKOP404 Plan catering for events or functions ELECTIVE
SITTIND201 Source and use information on the tourism and travel industry ELECTIVE
SITTTSL202 Access and interpret product information ELECTIVE
SITTTSL303 Sell tourism products and services ELECTIVE
SITTTSL304 Prepare quotations ELECTIVE
SITTTSL305 Process reservations ELECTIVE ELECTIVE
SITTTSL306 Book supplier services ELECTIVE
SITTTSL307 Process travel related documentation ELECTIVE
SITTTSL308 Use a computerised reservations or operations system ELECTIVE ELECTIVE
SITXCCS201 Provide visitor information ELECTIVE
SITXCCS301 Provide lost and found services ELECTIVE ELECTIVE
SITXEVT301 Access information on event operations ELECTIVE ELECTIVE
SITXEVT302 Process and monitor event registrations ELECTIVE
SITXEVT303 Coordinate on-site event registrations ELECTIVE
SITXEVT304 Provide event staging support ELECTIVE
SITXEVT401 Plan in-house events or functions ELECTIVE ELECTIVE
SITXFIN401 Interpret financial information ELECTIVE ELECTIVE
SITXFSA201 Participate in safe food handling practices ELECTIVE ELECTIVE
SITXFSA202 Transport and store food ELECTIVE ELECTIVE
SITXINV301 Purchase goods ELECTIVE ELECTIVE
SITXINV401 Control stock ELECTIVE ELECTIVE
SITXMPR404 Coordinate marketing activities ELECTIVE
SITXWHS301 Identify hazards, assess and control safety risks ELECTIVE ELECTIVE
BSBADM502B Manage meetings ELECTIVE
BSBRSK501B Manage risk ELECTIVE
SITHCCC103 Prepare sandwiches ELECTIVE
www.futuragroup.com.au | info@futuragroup.com.au | +61 2 4957 1544
9
H O S P I T A L I T Y - C E R T I V & D I P L O M A
U n i t C o d e & D e s c r i p t i o n C e r t I V D i p l o m a
SITHCCC104 Package prepared foodstuffs ELECTIVE
SITHCCC201 Produce dishes using basic methods of cookery ELECTIVE
SITHCCC202 Produce appetisers and salads ELECTIVE
SITHCCC203 Produce stocks, sauces and soups ELECTIVE
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes ELECTIVE
SITHCCC301 Produce poultry dishes ELECTIVE
SITHCCC302 Produce seafood dishes ELECTIVE
SITHCCC303 Produce meat dishes ELECTIVE
SITHCCC304 Produce and serve food for buffets ELECTIVE
SITHCCC305 Produce Pâtés and terrines ELECTIVE
SITHCCC306 Handle and serve cheese ELECTIVE
SITHCCC307 Prepare food to meet special dietary requirements ELECTIVE
SITHCCC308 Produce cakes, pastries and breads ELECTIVE
SITHKOP401 Plan and display buffets ELECTIVE
SITHKOP404 Plan catering for events or functions ELECTIVE
SITHKOP501 Design and cost menus ELECTIVE
SITHPAT301 Produce cakes ELECTIVE
SITHPAT302 Produce gateaux, torten and cakes ELECTIVE
SITHPAT303 Produce pastries ELECTIVE
SITHPAT304 Prepare yeast based bakery products ELECTIVE
SITHPAT305 Produce petit fours ELECTIVE
SITHPAT306 Produce desserts ELECTIVE
SITHPAT401 Prepare and model marzipan ELECTIVE
SITHPAT402 Produce chocolate confectionery ELECTIVE
SITHPAT403 Model sugar based decorations ELECTIVE
SITHPAT404 Design and produce sweet buffet showpieces ELECTIVE
SITXEVT503 Manage event staging components ELECTIVE
SITXEVT505 Manage on-site event operations ELECTIVE
SITXFIN201 Process financial transactions ELECTIVE
SITXFSA401 Develop and implement a food safety program ELECTIVE
SITXHRM501 Recruit, select and induct staff ELECTIVE
SITXHRM503 Monitor staff performance ELECTIVE
SITXMGT502 Manage projects ELECTIVE
SITXMPR404 Coordinate marketing activities ELECTIVE
SITXMPR501 Obtain and manage sponsorship ELECTIVE
SITXMPR502 Develop and implement marketing strategies ELECTIVE
BSBSUS301A Implement and monitor environmentally sustainable work practices ELECTIVE
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10
P A T I S S E R I E - C E R T III A N D I V
U n i t C o d e & D e s c r i p t i o n C e r t III C E R T IV
BSBSUS201A Participate in environmentally sustainable work practices CORE
BSBSUS301A Implement and monitor environmentally sustainable work practices ELECTIVE CORE
BSBWOR203B Work effectively with others CORE
SITHCCC101 Use food preparation equipment CORE CORE
SITHCCC201 Produce dishes using basic methods of cookery CORE CORE
SITHCCC207 Use cookery skills effectively CORE CORE
SITHKOP101 Clean kitchen premises and equipment CORE
SITHPAT301 Produce cakes CORE CORE
SITHPAT302 Produce gateaux, torten and cakes CORE CORE
SITHPAT303 Produce pastries CORE CORE
SITHPAT304 Prepare yeast based bakery products CORE CORE
SITHPAT305 Produce petit fours CORE CORE
SITHPAT306 Produce desserts CORE CORE
SITXFSA101 Use hygienic practices for food safety CORE CORE
SITXFSA201 Participate in safe food handling practices CORE CORE
SITXHRM301 Coach others in job skills CORE CORE
SITXINV202 Maintain the quality of perishable items CORE
SITXWHS101 Participate in safe work practices CORE
BSBDIV501A Manage diversity in the workplace CORE
SITHKOP403 Coordinate cooking operations CORE
SITHPAT401 Prepare and model marzipan CORE
SITHPAT402 Produce chocolate confectionery CORE
SITHPAT403 Model sugar based decorations CORE
SITHPAT404 Design and produce sweet buffet showpieces CORE
SITXCOM401 Manage conflict CORE
SITXFIN402 Manage finances within a budget CORE
SITXHRM402 Lead and manage people CORE
SITXINV202 Maintain the quality of perishable items CORE
SITXMGT401 Monitor work operations CORE
SITXWHS401 Implement and monitor work health and safety practices CORE
SITHCCC307 Prepare food to meet special dietary requirements ELECTIVE CORE
BSBCMM201A Communicate in the workplace ELECTIVE
BSBCMM401A Make a presentation ELECTIVE
BSBFIA301A Maintain financial records ELECTIVE
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes ELECTIVE
SITHCCC304 Produce and serve food for buffets ELECTIVE ELECTIVE
SITHFAB203 Prepare and serve non-alcoholic beverages ELECTIVE ELECTIVE
www.futuragroup.com.au | info@futuragroup.com.au | +61 2 4957 1544
11
P A T I S S E R I E - C E R T III A N D I V
U n i t C o d e & D e s c r i p t i o n C e r t III C E R T IV
SITHFAB204 Prepare and serve espresso coffee ELECTIVE ELECTIVE
SITHFAB206 Serve food and beverage ELECTIVE ELECTIVE
SITHIND201 Source and use information on the hospitality industry ELECTIVE ELECTIVE
SITHKOP302 Plan and cost basic menus ELECTIVE
SITHKOP401 Plan and display buffets ELECTIVE
SITHKOP404 Plan catering for events or functions ELECTIVE
SITXCCS303 Provide service to customers ELECTIVE ELECTIVE
SITXCOM201 Show social and cultural sensitivity ELECTIVE
SITXEVT402 Plan in-house events or functions ELECTIVE
SITXFIN201 Process financial transactions ELECTIVE
SITXFIN401 Interpret financial information ELECTIVE
SITXFSA202 Transport and store food ELECTIVE
SITXFSA401 Develop and implement a food safety program ELECTIVE
SITXHRM401 Roster staff ELECTIVE
SITXINV201 Receive and store stock ELECTIVE ELECTIVE
SITXINV301 Purchase goods ELECTIVE ELECTIVE
SITXINV401 Control stock ELECTIVE
SITXWHS301 Identify hazards, assess and control safety risks ELECTIVE ELECTIVE
SITXEVT401 Plan in-house events or functions ELECTIVE
E V E N T S - C E R T III A N D D I P L O M A
U n i t C o d e & D e s c r i p t i o n C e r t III D i p l o m a
BSBWOR203B Work effectively with others CORE
SITXCCS303 Provide service to customers CORE
SITXCOM201 Show social and cultural sensitivity CORE
SITXWHS101 Participate in safe work practices CORE
SITXEVT301 Access information on event operations CORE CORE
SITXCCS401 Enhance the customer service experience CORE
SITXEVT503 Manage event staging components CORE
SITXFIN402 Manage finances within a budget CORE
SITXHRM402 Lead and manage people CORE
SITXMGT401 Monitor work operations CORE
SITXMGT501 Establish and conduct business relationships CORE
SITXMGT502 Manage projects CORE
SITXWHS301 Identify hazards, assess and control safety risks ELECTIVE CORE
BSBADM502B Manage meetings ELECTIVE
BSBCMM401A Make a presentation ELECTIVE
SITHFAB310 Provide advice on food and beverage matching ELECTIVE ELECTIVE
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12
E V E N T S - C E R T III A N D D I P L O M A
Cert III: 1 of the electives in red must be selected
U n i t C o d e & D e s c r i p t i o n C e r t III D i p l o m a
BSBDIV501A Manage diversity in the workplace ELECTIVE
BSBFIA301A Maintain financial records ELECTIVE
BSBMGT515A Manage operational plan ELECTIVE
BSBRSK501B Manage risk ELECTIVE
BSBSUS201A Participate in environmentally sustainable work practices ELECTIVE ELECTIVE
SITHFAB201 Provide responsible service of alcohol ELECTIVE
SITHFAB202 Operate a bar ELECTIVE
SITHFAB206 Serve food and beverage ELECTIVE
SITHFAB304 Provide advice on beers, spirits and liqueurs ELECTIVE ELECTIVE
SITHFAB305 Provide advice on Australian wines ELECTIVE ELECTIVE
SITHFAB306 Provide advice on imported wines ELECTIVE ELECTIVE
SITHFAB307 Provide table service of food and beverage ELECTIVE
SITHFAB309 Provide advice on food ELECTIVE ELECTIVE
SITHKOP302 Plan and cost basic menus ELECTIVE
SITTTSL201 Operate an online information system ELECTIVE
SITTTSL202 Access and interpret product information ELECTIVE
SITTTSL301 Provide advice on international destinations ELECTIVE ELECTIVE
SITTTSL302 Provide advice on Australian destinations ELECTIVE ELECTIVE
SITTTSL303 Sell tourism products and services ELECTIVE ELECTIVE
SITTTSL304 Prepare quotations ELECTIVE ELECTIVE
SITTTSL305 Process reservations ELECTIVE ELECTIVE
SITTTSL306 Book supplier services ELECTIVE
SITTTSL307 Process travel related documentation ELECTIVE ELECTIVE
SITTTSL308 Use a computerised reservations or operations system ELECTIVE ELECTIVE
SITXCOM401 Manage conflict ELECTIVE
SITXEVT302 Process and monitor event registrations ELECTIVE ELECTIVE
SITXEVT303 Coordinate on-site event registrations ELECTIVE ELECTIVE
SITXEVT304 Provide event staging support ELECTIVE
SITXEVT401 Plan in-house events or functions ELECTIVE
SITXEVT501 Develop conference programs ELECTIVE
SITXEVT502 Select event venues and sites ELECTIVE
SITXEVT504 Organise event infrastructure ELECTIVE
SITXEVT505 Manage on-site event operations ELECTIVE
SITXFIN201 Process financial transactions ELECTIVE
SITXFIN401 Interpret financial information ELECTIVE
www.futuragroup.com.au | info@futuragroup.com.au | +61 2 4957 1544
13
E V E N T S - C E R T III A N D D I P L O M A
U n i t C o d e & D e s c r i p t i o n C e r t III D i p l o m a
SITXFIN501 Prepare and monitor budgets ELECTIVE
SITXFSA101 Use hygienic practices for food safety ELECTIVE
SITXGLC501 Research and comply with regulatory requirements ELECTIVE
SITXHRM301 Coach others in job skills ELECTIVE
SITXHRM401 Roster staff ELECTIVE
SITXHRM501 Recruit, select and induct staff ELECTIVE
SITXHRM503 Monitor staff performance ELECTIVE
SITXLAN2115 Conduct oral communication in a language other than English (Mandarin) ELECTIVE
SITXMPR404 Coordinate marketing activities ELECTIVE
SITXMPR501 Obtain and manage sponsorship ELECTIVE
SITXWHS401 Implement and monitor work health and safety practices ELECTIVE
T R A V E L & T O U R I S M - C E R T IV A N D D I P L O M A
U n i t C o d e & D e s c r i p t i o n C e r t I V D i p l o m a
SITXCCS401 Enhance the customer service experience CORE
SITXCOM401 Manage conflict CORE CORE
SITXFIN401 Interpret financial information CORE CORE
SITXHRM301 Coach others in job skills CORE
SITXWHS301 Identify hazards, assess and control safety risks CORE
SITXCCS501 Manage quality customer service CORE
SITXFIN501 Prepare and monitor budgets CORE
SITXMGT401 Monitor work operations CORE
SITXMGT501 Establish and conduct business relationships CORE
SITXHRM402 Lead and manage people ELECTIVE CORE
SITXWHS401 Implement and monitor work health and safety practices ELECTIVE CORE
SITXFIN402 Manage finances within a budget ELECTIVE CORE
SITXHRM401 Roster staff ELECTIVE ELECTIVE
BSBCMM401A Make a presentation ELECTIVE ELECTIVE
BSBADM502B Manage meetings ELECTIVE
BSBSUS301A Implement and monitor environmentally sustainable work practices ELECTIVE ELECTIVE
SITXGLC501 Research and comply with regulatory requirements ELECTIVE
SITXHRM501 Recruit, select and induct staff ELECTIVE
SITXHRM503 Monitor staff performance ELECTIVE
BSBMGT515A Manage operational plan ELECTIVE
BSBRSK501B Manage risk ELECTIVE
SITXMGT502 Manage projects ELECTIVE
SITXMPR404 Coordinate marketing activities ELECTIVE
SITXMPR501 Obtain and manage sponsorship ELECTIVE
SITXMPR502 Develop and implement marketing strategies ELECTIVE
SITTTSL308 Use a computerised reservations or operations system ELECTIVE
SITXEVT302 Process and monitor event registrations ELECTIVE
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