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

Dedicated Hospitality units are provided as outlined in the table below. Additional units that are valid for Hospitality qualifications can be found on the Tourism training page or by contacting us for new units under development. A range of BSB units are also available as required by the Tourism and Hospitality qualifications - see business.



Choose any 25 units of competency from the list below or any other stream of study for only;


Additional Units: $400

Units purchased indiviually: $600



 Sample Trainer Guide


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

SITHACS303 Provide accommodation reception services
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
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
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