Unit list

SIT – Tourism, Travel and Hospitality training package

Didasko's suite of SIT learning resources covers industry sectors such as cookery, customer service, food and beverage, tourism and more. Drawing on industry experts, our resources deliver informative, up-to-date content that engages the learner and can be accessed whenever, wherever and however the learner chooses.

Code
Unit name
BSBCMM201
Communicate in the workplace
BSBDIV501
Manage diversity in the workplace
BSBFIM601
Manage finances
BSBHRM604
Manage employee relations
BSBMGT517
Manage operational plan
BSBMGT617
Develop and implement a business plan
BSBSUS201
Participate in environmentally sustainable work practices
BSBSUS401
Implement and monitor environmentally sustainable work practices
BSBWOR203
Work effectively with others
HLTAID003
Provide first aid
SITEEVT001
Source and use information on the events industry
SITEEVT002
Process and monitor event registrations
SITEEVT003
Coordinate on-site event registrations
SITEEVT004
Provide event staging support
SITEEVT005
Plan in-house events or functions
SITEEVT006
Develop conference programs
SITEEVT007
Select event venues and sites
SITEEVT008
Manage event staging components
SITEEVT010
Manage on-site event operations
SITEEVT012
Develop event concepts
SITHCCC001
Use food preparation equipment
SITHCCC002
Prepare and present simple dishes
SITHCCC003
Prepare and present sandwiches
SITHCCC004
Package prepared foodstuffs
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC006
Prepare appetisers and salads
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC011
Use cookery skills effectively
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
SITHCCC014
Prepare meat dishes
SITHCCC015
Produce and serve food for buffets
SITHCCC017
Handle and serve cheese
SITHCCC018
Prepare food to meet special dietary requirements
SITHCCC019
Produce cakes, pastries and breads
SITHCCC020
Work effectively as a cook
SITHFAB001
Clean and tidy bar areas
SITHFAB002
Provide responsible service of alcohol
SITHFAB003
Operate a bar
SITHFAB004
Prepare and serve non-alcoholic beverages
SITHFAB005
Prepare and serve espresso coffee
SITHFAB007
Serve food and beverage
SITHFAB010
Prepare and serve cocktails
SITHFAB011
Provide advice on beers, spirits and liqueurs
SITHFAB014
Provide table service of food and beverage
SITHFAB016
Provide advice on food
SITHIND001
Use hygienic practices for hospitality service
SITHIND002
Source and use information on the hospitality industry
SITHIND003
Use hospitality skills effectively
SITHIND004
Work effectively in hospitality service
SITHKOP001
Clean kitchen premises and equipment
SITHKOP002
Plan and cost basic menus
SITHKOP004
Develop menus for special dietary requirements
SITHKOP005
Coordinate cooking operations
SITHPAT001
Produce cakes
SITHPAT002
Produce gateaux, torten and cakes
SITHPAT003
Produce pastries
SITHPAT004
Produce yeast-based bakery products
SITHPAT005
Produce petits fours
SITHPAT006
Produce desserts
SITHPAT007
Prepare and model marzipan
SITHPAT008
Produce chocolate confectionery
SITHPAT009
Model sugar-based decorations
SITHPAT010
Design and produce sweet buffet showpieces
SITXCCS001
Provide customer information and assistance
SITXCCS003
Interact with customers
SITXCCS006
Provide service to customers
SITXCCS007
Enhance the customer service experiences
SITXCCS008
Develop and manage quality customer service
SITXCOM001
Source and present information
SITXCOM002
Show social and cultural sensitivity
SITXCOM005
Manage conflict
SITXFIN001
Process financial transactions
SITXFIN002
Interpret financial information
SITXFIN003
Manage finances within a budget
SITXFIN004
Prepare and monitor budgets
SITXFIN005
Manage physical assets
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXFSA003
Transport and store food
SITXFSA004
Develop and implement a food safety program
SITXGLC001
Research and comply with regulatory requirements
SITXHRM001
Coach others in job skills
SITXHRM002
Roster staff
SITXHRM003
Lead and manage people
SITXHRM004
Recruit, select and induct staff
SITXHRM006
Monitor staff performance
SITXINV001
Receive and store stock
SITXINV002
Maintain the quality of perishable items
SITXINV003
Purchase goods
SITXINV004
Control stock
SITXMGT001
Monitor work operations
SITXMGT002
Establish and conduct business relationships
SITXMGT003
Manage projects
SITXMPR007
Develop and implement marketing strategies
SITXWHS001
Participate in safe work practices
SITXWHS002
Identify hazards, assess and control safety risks
SITXWHS003
Implement and monitor work health and safety practices
SITXWHS004
Establish and maintain a work health and safety system
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