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
HospitalityNote: units marked * are collated into one large study guide due to the repetition of performance criteria. |
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| 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 |
