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SIT12v2.0 Hospitality Cert 1, 2 and 3 —SIT10213 Cert. I in Hospitality, SIT20213 Cert. II in Hospitality, SIT20312 Cert. II in Kitchen Operations, SIT30713 Cert. III in Hospitality

Sample

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This Training Toolbox addresses the following units:
  • BSBCMM201A Communicate in the workplace
  • BSBCMM401A Make a presentation
  • BSBFIA301A Maintain financial records
  • BSBFIA303A Process accounts payable and receivable
  • BSBINN201A Contribute to workplace innovation
  • BSBITU102A Develop keyboard skills
  • BSBITU201A Produce simple word processed documents
  • BSBITU202A Create and use spreadsheets
  • BSBITU306A Design and produce business documents
  • BSBSUS201A Participate in environmentally sustainable work practices
  • BSBSUS301A Implement and monitor environmentally sustainable work practices
  • BSBWOR204A Use business technology
  • BSBWOR202A Organise and complete daily work activities
  • BSBWOR203B Work effectively with others
  • SIRXCCS201 Apply point-of-sale handling procedures
  • SIRXRSK201 Minimise loss
  • SIRXSLS201 Sell products and services
  • SIRXSLS002A Advise on products and services
  • SITHACS101 Clean premises and equipment
  • SITHACS202 Prepare rooms for guests
  • SITHCCC101 Use food preparation equipment
  • SITHCCC102 Prepare simple dishes
  • SITHCCC103 Prepare sandwiches
  • SITHCCC201 Produce dishes using basic methods of cookery
  • SITHCCC202 Produce appetisers and salads
  • SITHCCC203 Produce stocks, sauces and soups
  • SITHFAB005A Provide table service of alcoholic beverages
  • SITHFAB011A Develop and update food and beverage knowledge
  • SITHFAB101 Clean and tidy bar areas
  • SITHFAB201 Provide responsible service of alcohol
  • SITHFAB202 Operate a bar
  • SITHFAB203 Prepare and serve non?alcoholic beverages
  • SITHFAB204 Prepare and serve espresso coffee
  • SITHFAB206 Serve food and beverage
  • SITHFAB302 Conduct a product tasting for alcoholic beverages
  • SITHFAB307 Provide table service of food and beverage
  • SITHIND201 Source and use information on the hospitality industry
  • SITHIND202 Use hospitality skills effectively
  • SITHIND301 Work effectively in hospitality service
  • SITHKOP101 Clean kitchen premises and equipment
  • SITHKOP302 Plan and cost basic menus
  • SITXCOM101 Source and present information
  • SITXCOM201 Show social and cultural sensitivity
  • SITXCOM401 Manage conflict
  • SITXCCS101 Provide information and assistance
  • SITXCCS201 Provide visitor information
  • SITXCCS202 Interact with customers
  • SITXCCS303 Provide service to customers
  • SITXCCS401 Enhance the customer service experience
  • SITXCCS501 Manage quality customer service
  • SITXFIN201 Process financial transactions
  • SITXFIN401 Interpret financial information
  • SITXFSA101 Use hygienic practices for food safety
  • SITXFSA201 Participate in safe food handling practices
  • SITXHRM301 Coach others in job skills
  • SITXINV201 Receive and store stock
  • SITXINV202 Maintain the quality of perishable supplies
  • SITXINV301 Purchase goods
  • SITXINV401 Control stock
  • SITXWHS101 Participate in safe work practices
  • SITXWHS301 Identify hazards, assess and control safety risks
  • SITXWHS401 Implement and monitor work health and safety practices
  • SITXWHS601 Establish and maintain a work health and safety system
  • TLIE1005A Carry out basic workplace calculations