new sit12 core & elective units guide - australian training...

sit12 core &elective units

guide

www.futuragroup.com.au | [email protected] | +61 2 4957 1544

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


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








3



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


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


ELECTIVE ELECTIVE



SITHFAB310 Provide advice on food and beverage matching ELECTIVE

SITHIND201 Source and use information on the hospitality industry

ELECTIVE ELECTIVE ELECTIVE








4



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


SITXINV301 Purchase goods ELECTIVE ELECTIVE


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



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


SITXFSA401 Develop and implement a food safety program

ELECTIVE

SITXHRM401 Roster staff ELECTIVE

SITXINV401 Control stock ELECTIVE

SITXMPR404 Coordinate marketing activities ELECTIVE








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


ELECTIVE ELECTIVE ELECTIVE

BSBWOR203B Work effectively with others ELECTIVE

SITHACS101 Clean premises and equipment ELECTIVE ELECTIVE



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


SITXLAN2115 Conduct basic oral communication in a language other than English (Mandarin)

ELECTIVE










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


ELECTIVE ELECTIVE

SITHACS303 Provide accommodation reception services

ELECTIVE


SITHFAB302 Conduct a product tasting for alcoholic beverages

ELECTIVE



SITXCCS301 Provide lost and found services ELECTIVE

SITXEVT302 Process and monitor event registrations ELECTIVE ELECTIVE



SITXINV301 Purchase goods 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








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


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


BSBCMM401A Make a presentation 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


SITHFAB202 Operate a bar ELECTIVE ELECTIVE

SITHFAB203 Prepare and serve non-alcoholic beverages 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








8



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


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


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




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


SITXINV401 Control stock ELECTIVE ELECTIVE


SITXWHS301 Identify hazards, assess and control safety risks ELECTIVE ELECTIVE

BSBADM502B Manage meetings ELECTIVE

BSBRSK501B Manage risk ELECTIVE

SITHCCC103 Prepare sandwiches ELECTIVE








9



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



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


SITXMPR501 Obtain and manage sponsorship ELECTIVE

SITXMPR502 Develop and implement marketing strategies ELECTIVE

BSBSUS301A Implement and monitor environmentally sustainable work practices ELECTIVE








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


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



SITXINV202 Maintain the quality of perishable items 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



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








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


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



SITXCCS303 Provide service to customers ELECTIVE ELECTIVE

SITXCOM201 Show social and cultural sensitivity ELECTIVE




SITXFSA202 Transport and store food ELECTIVE

SITXFSA401 Develop and implement a food safety program ELECTIVE





SITXWHS301 Identify hazards, assess and control safety risks ELECTIVE 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





SITXMGT502 Manage projects CORE

SITXWHS301 Identify hazards, assess and control safety risks ELECTIVE CORE



SITHFAB310 Provide advice on food and beverage matching ELECTIVE ELECTIVE








12


Cert III: 1 of the electives in red must be selected


BSBDIV501A Manage diversity in the workplace ELECTIVE


BSBMGT515A Manage operational plan ELECTIVE


BSBSUS201A Participate in environmentally sustainable work practices ELECTIVE ELECTIVE

SITHFAB201 Provide responsible service of alcohol ELECTIVE

SITHFAB202 Operate a bar 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


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


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



SITXEVT501 Develop conference programs ELECTIVE

SITXEVT502 Select event venues and sites ELECTIVE

SITXEVT504 Organise event infrastructure ELECTIVE

SITXEVT505 Manage on-site event operations ELECTIVE










13



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




SITXLAN2115 Conduct oral communication in a language other than English (Mandarin) 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


SITXCCS401 Enhance the customer service experience CORE

SITXCOM401 Manage conflict CORE CORE

SITXFIN401 Interpret financial information CORE CORE


SITXWHS301 Identify hazards, assess and control safety risks CORE

SITXCCS501 Manage quality customer service CORE

SITXFIN501 Prepare and monitor budgets 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


BSBSUS301A Implement and monitor environmentally sustainable work practices ELECTIVE ELECTIVE

SITXGLC501 Research and comply with regulatory requirements ELECTIVE



BSBMGT515A Manage operational plan ELECTIVE


SITXMGT502 Manage projects ELECTIVE



SITXMPR502 Develop and implement marketing strategies ELECTIVE

SITTTSL308 Use a computerised reservations or operations system ELECTIVE








new sit12 core & elective units guide - australian training...

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