QUALITY TRAINING RESOURCES

Our text books and study guides are designed with the vocational education student in mind; written in plain, easy to understand language . Each unit of competency includes a range of formative assessments for students to practice on along the way.

Written to UoC and AQF requirements we address all elements and performance criteria in a logical, step by step manner; making it easy for RTO's to meet compliance requirements.

We take great pride in the work we do and have provided resources for RTO’s and Publishers across Australia.

see what they have to say

Study Guides

A range of individual Tourism and Hospitality learner guides are available covering a number of different qualifications including;

  • SIT20116 Certificate II in Tourism
  • SIT20316 Certificate II in Hospitality
  • SIT30116 Certificate III in Tourism
  • SIT30616 Certificate III in Hospitality
  • SIT20416 Certificate II in Kitchen Operations
  • SIT30816 Certificate III in Commercial Cookery
  • SIT30916 Certificate III in Catering Operations
  • SIT40116 Certificate IV in Travel and Tourism

 

All units are supplied as editable word documents and are accompanied by Trainer Guides that include; indicative answers to written questions, observation and/or project checklists, third party reports and mapping to competency grids.

See individual product pages for list of units and prices

Textbooks

textbooks published by Lee Perlitz Training Consultancy & Associates Include;

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Vocational Training and Assessment

is a textbook aimed at those wishing to undertake a Certificate IV in Training and Assessment and work in the Vocational Education Industry. It includes all core units as well as a selection of elective units designed to help you get your qualification.

It is divided into four parts;

  • Part 1- deals with learning design and the development of training programs, the use of training packages and LLN issues
  • Part 2 - deals with training delivery; group based, workplace based and distance based as well as workplace mentoring
  • Part 3 - covers assessment; planning, designing and developing assessment tools as well as the assessment process and the validation of tools
  • Part 4 - looks at training and assessment management and reporting

This textbook is available from McGraw Hill Education
 Scan 20150326

Professional Training and Assessment

takes your journey from Certificate IV in TAE to the Diploma level and is aimed at those who wish to take on a managerial role. It, too, is divided into four parts;

  • Part 1 - Advanced learning design which looks at developing learning strategies and resources, then evaluating your programs
  • Part 2 - Advanced delivery facilitation and practices; e-learning and advanced LLN practices
  • Part 3 - Looks at advanced assessment practices; design, development and validation
  • Part 4 - Deals with RTO Operations; working in partnership with industry and community groups, maintaining professional practices and undertaking training needs analyses.

This book is also available from McGraw Hill Education
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Professional Business Skills

Lee Perlitz Training Consultancy is working with Cengage Publishing to provide a textbook aimed at full VET qualificatons as follows;

  • Certificate III in Business, and
  • Certificate III in Business Administration

 

This textbook covers 23 units of competency from the Business Services Training Package

 Other textbooks include;

 Scan 20150326 2 Screen Shot 2017 01 25 at 12.41.34 pm
 

  

NOTE: While assessments are included in all texts we advise that, in line with RTO Standards,  it is recommended

that you contextualise these to suit your specific cohort and target market.

  

Tourism Training Resources

Tourism units of competency are written to SIT requirements and are based on the latest, endorsed, versions on Training.gov.au. Further units valid for tourism training are available on the Hospitality Page.

Purchase all units from the list below for only;

$5,000.00

All units are supplied as editable word documents and are accompanied by Trainer Guides that include; indicative answers to written questions, observation and/or project checklists, third party reports and mapping to competency grids.

 

Additional units from the hospitality stream are available at $150.00 each

 Sample learner guide (SITHCCC018)

Order form

Tourism products
SITTGDE005 Prepare and present tour commentaries or activities
SITTGDE006 Develop and maintain the general and regional knowledge required by guides
SITTTIND001 Source and use information on the tourism industry
SITTTOP005 Operate tours in a remote area
SITTPPD003 Coordinate and operate sustainable tourism activities
SITTPPD004 Develop in-house recreational activities
SITTTSL001 Operate an online information system
SITTTSL002 Access and interpret product information
SITTTSL003 Provide advice on International destinations
SITTTSL004 Provide advice on Australian destinations
SITTTSL005 Sell Tourism Products and Services
SITTTSL006 Prepare quotations
SITTTSL007 Process Reservations
SITTTSL012 Construct normal airfares
SITXCCS002 Provide visitor information
SITXCCS003 Interact with customers
SITXCCS006 Provide service to customers
SITXCCS007 Enhance customer service experience
SITXCOM001 Source and present information
SITXCOM002 Show social and cultural sensitivity
SITXCOM005 Manage Conflict
SITXEBS001 Use social media in a business
SITXFIN001 Process financial transactions
SITXFIN002 Interpret Financial Information
SITXHRM001 Coach others in job skills
SITXMPR004 Coordinate marketing activities
SITXMPR005 Participate in cooperative online marketing initiatives
SITXWHS001 Participate in safe work practices
SITXWHS003 Implement and monitor work health and safety practices

Hospitality Training Resources

 

We offer you a range of SIT units to cover both Certificate III in Hospitality and Certificate III in Commercial Cookery.

Each unit of competency is written to SIT requirements and is based on the latest, endorsed, version of the training package on Training.gov.au.

Dedicated Hospitality units are provided as outlined in the table below. Further units that are valid for Hospitality qualifications are available, at an additional cost, on the Tourism training page or by contacting us for new units under development. A limited number of BSB units are also available as required by the Tourism and Hospitality qualifications - contact us for information

Special Offer

Purchase all units from the list below for only;

$5,000.00

All units are supplied as editable word documents and are accompanied by Trainer Guides that include; indicative answers to written questions, observation and/or project checklists, third party reports and mapping to competency grids.

Additional Units from other streams (Tourism and Business) can be added for $150 each

View Sample: SITHCCC018 

Order Form

Hospitality

Note: units marked * are collated into one large study guide due to the repetition of performance criteria.
BSBWOR203 Work effectively with others
SITHACS001 Clean premises and equipment
SITHACS002 Provide house keeping services to guests
SITHACS003 Prepare rooms for guests
SITHCCC001 Use food preparation equipment
SITHCCC002 Prepare simple dishes
SITHCCC003 Prepare sandwiches
*SITHCCC005 Produce dishes using basic methods of cookery
*SITHCCC006 Prepare appetisers and salads
*SITHCCC007 Produce stocks, sauces and soups
*SITHCCC008 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC011 Use cookery skills effectively
*SITHCCC012 Produce poultry dishes
*SITHCCC013 Produce seafood dishes
*SITHCCC014 Produce meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
*SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHFAB001 Clean and tidy bars
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare espresso coffee
SITHFAB007 Serve food and beverage
SITHFAB014 Provide table service for food and beverage
SITHFAB016 Provide advice on food
SITXFIN001 Process financial transactions
SITHIND002 Source and use information on the hospitality industry
SITHIND003 Use hospitality skills effectively
SITHIND004 Work effectively in hospitality
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost menus
SITHPAT006 Produce desserts
SITXCCS002 Show social and cultural sensitivity
SITXCCS006 Provide service to customers
SITXCCS007 Enhance customer service experience
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in jobskills
SITXINV001 Receive and store stock
SITXINV002 Maintain the quality of perishable supplies
SITXWHS001 Participate in safe work practices
SITXWHS003 Implement and monitor work health and safety practices