UNITS OF COMPETENCY Unit Code Unit Title Nominal Hours SITEEVT001 Source and use information on the events industry 25 SITEEVT002 Process and monitor event registrations 60 SITEEVT003 Coordinate on-site event registrations 40 SITEEVT004 Provide event staging support 31 SITEEVT005 Plan in-house events or functions 40 SITEEVT006 Develop conference programs 30 SITEEVT007 Select event venues and sites 35 SITEEVT008 Manage event staging components 40 SITEEVT009 Organise event infrastructure 40 SITEEVT010 Manage on-site event operations 60 SITEEVT011 Research event trends and practice 40 SITEEVT012 Develop event concepts 30 SITEEVT013 Determine event feasibility 50 SITEEVT014 Develop and implement event management plans 50 SITEEVT015 Develop event transport plans 30 SITEEVT016 Develop crowd management plans 30 SITEEVT017 Develop multi-venue event plans 30 SITEEVT018 Plan and allocate exhibition space 30 SITEEVT019 Recruit and manage exhibitors 30 SITHACS001 Clean premises and equipment 15 SITHACS002 Provide housekeeping services to guests 10 SITHACS003 Prepare rooms for guests 25 SITHACS004 Launder linen and guest clothes 20 SITHACS005 Provide porter services 10 SITHACS006 Provide valet services 40 SITHACS007 Conduct night audit 20 SITHACS008 Provide accommodation reception services 30 SITHASC001 Prepare dishes using basic methods of Asian cookery 90
SITHASC002 Prepare Asian appetisers and snacks 45 SITHASC003 Prepare Asian stocks and soups 25 SITHASC004 Prepare Asian sauces, dips and accompaniments 15 SITHASC005 Prepare Asian salads 40 SITHASC006 Prepare Asian rice and noodles 30 SITHASC007 Prepare curry pastes and powders 25 SITHASC008 Prepare Asian cooked dishes 90 SITHASC009 Prepare Asian desserts 50 SITHASC010 Prepare Japanese cooked dishes 50 SITHASC011 Prepare sashimi 20 SITHASC012 Prepare sushi 25 SITHASC013 Produce Japanese desserts 20 SITHASC014 Prepare dim sum 30 SITHASC015 Prepare Chinese roast meat and poultry dishes 30 SITHASC016 Prepare tandoori dishes 20 SITHASC017 Prepare Indian breads 35 SITHASC018 Prepare Indian sweetmeats 25 SITHASC019 Prepare Indian pickles and chutneys 20 SITHCCC001 Use food preparation equipment 25 SITHCCC002 Prepare and present simple dishes 25 SITHCCC003 Prepare and present sandwiches 10 SITHCCC004 Package prepared foodstuffs 15 SITHCCC005 Prepare dishes using basic methods of cookery 45 SITHCCC006 Prepare appetisers and salads 25 SITHCCC007 Prepare stocks, sauces and soups 35 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 45 SITHCCC009 Produce cook-chill and cook-freeze foods 70 SITHCCC010 Re-thermalise chilled and frozen foods 20 SITHCCC011 Use cookery skills effectively 50
SITHCCC012 Prepare poultry dishes 25 SITHCCC013 Prepare seafood dishes 30 SITHCCC014 Prepare meat dishes 50 SITHCCC015 Produce and serve food for buffets 25 SITHCCC016 Produce pates and terrines 30 SITHCCC017 Handle and serve cheese 5 SITHCCC018 Prepare food to meet special dietary requirements 75 SITHCCC019 Produce cakes, pastries and breads 40 SITHCCC020 Work effectively as a cook 80 SITHCCC021 Prepare specialised food items 60 SITHCCC022 Prepare portion-controlled meat cuts 24 SITHFAB001 Clean and tidy bar areas 15 SITHFAB002 Provide responsible service of alcohol 10 SITHFAB003 Operate a bar 35 SITHFAB004 Prepare and serve non-alcoholic beverages 20 SITHFAB005 Prepare and serve espresso coffee 30 SITHFAB006 Provide room service 15 SITHFAB007 Serve food and beverage 80 SITHFAB008 Operate and monitor cellar systems 40 SITHFAB009 Conduct a product tasting for alcoholic beverages 40 SITHFAB010 Prepare and serve cocktails 20 SITHFAB011 Provide advice on beers, spirits and liqueurs 40 SITHFAB012 Provide advice on Australian wines 40 SITHFAB013 Provide advice on imported wines 40 SITHFAB014 Provide table service of food and beverage 110 SITHFAB015 Provide silver service 30 SITHFAB016 Provide advice on food 40 SITHFAB017 Provide advice on food and beverage matching 50 SITHFAB018 Provide gueridon service 20
SITXFIN002 Interpret financial information 60 SITXFIN003 Manage finances within a budget 30 SITXFIN004 Prepare and monitor budgets 30 SITXFIN005 Manage physical assets 40 SITXFIN006 Manage revenue 60 SITXFSA001 Use hygienic practices for food safety 15 SITXFSA002 Participate in safe food handling practices 40 SITXFSA003 Transport and store food 12 SITXFSA004 Develop and implement a food safety program 50 SITXGLC001 Research and comply with regulatory requirements 80 SITXHRM001 Coach others in job skills 20 SITXHRM002 Roster staff 30 SITXHRM003 Lead and manage people 60 SITXHRM004 Recruit, select and induct staff 60 SITXHRM005 Manage volunteers 20 SITXHRM006 Monitor staff performance 50 SITXINV001 Receive and store stock 10 SITXINV002 Maintain the quality of perishable items 10 SITXINV003 Purchase goods 30 SITXINV004 Control stock 25 SITXINV005 Establish stock purchasing and control systems 70 SITXLAN001 Conduct basic oral communication in a language other than English 60 SITXLAN002 Conduct routine oral communication in a language other than English 30 SITXLAN003 Conduct oral communication in a language other than English 30 SITXLAN004 Conduct complex oral communication in a language other than English 30 SITXLAN005 Read and write information in a language other than English 30 SITXLAN006 Read and write documents in a language other than English 30 SITXMGT001 Monitor work operations 20 SITXMGT002 Establish and conduct business relationships 60
BSBITU306 Design and produce business documents 80 SITXFIN001 Process financial transactions 25 Total Hours 698 Occupation/ Work Function Operations supervisor Qualification Title Certificate IV in Travel and Tourism Qualification Code SIT40116 Description This qualification provides a pathway to work in many travel and tourism industry sectors and for a diverse range of employers including travel agencies, tour wholesalers, tour operators, inbound tour operators, tourist attractions, visitor information centres and other tourism businesses. This sample training program is appropriate for a person working in the Tourism and Travel Industry as an operations supervisor. Unit Code Unit Title Hours Core SITTIND001 Source and use information on the tourism and travel industry 25 SITXCOM002 Show social and cultural sensitivity 20 SITXCCS007 Enhance customer service experiences 40 SITXCOM005 Manage conflict 20 SITXFIN002 Interpret financial information 60 SITXHRM001 Coach others in job skills 20 SITXWHS003 Implement and monitor work health and safety practices 30 Elective SITXCCS002 Provide visitor information 35 SITTTSL002 Access and interpret product information 65 SITTTSL003 Provide advice on international destinations 45 SITTTSL004 Provide advice on Australian destinations 40 SITTTSL010 Use a computerised reservations or operations system 120 SITTTSL014 Construct advanced international airfares 40 SITTGDE005 Prepare and present tour commentaries or activities 70 SITTGDE006 Develop and maintain the general and regional knowledge required by guides 100 BSBMKG401 Profile the market 50 SITXMPR001 Coordinate production of brochures and marketing materials 60 SITTPPD003 Coordinate and operate sustainable tourism activities 70