SIT50313 Diploma of Hospitality

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1 RTO Code: Packaging Rules QUALIFICATION RULES 28 units must be completed: 13 core units 15 elective units, consisting of: 1 unit from Group A 1 unit from Group B 8 units from Group C 5 units from Group C, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. CORE UNITS BSBDIV501A Manage diversity in the workplace manage diversity in the workplace. It covers implementing the organisation's policy on diversity, fostering diversity within the work team, and promoting the benefits of a diverse workplace. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. BSBMGT515A Manage operational plan develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation's productivity and profitability plans. Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisation's operational plan. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. SITXCCS401 Enhance the customer service experience provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations and take responsibility for resolving complaints. SITXCCS501 Manage quality customer service develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision and manage the delivery of customer service.

2 SITXCOM401 Manage conflict resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation. SITXFIN402 Manage finances within a budget take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure and report on budgetary deviations. The skills and knowledge for budget development are found in unit SITXFIN501 Prepare and monitor budgets. SITXFIN501 Prepare and monitor budgets analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations and manage the delivery of successful budgetary performance. SITXGLC501 Research and comply with regulatory requirements comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, develop, implement and continuously review and update policies and practices for business compliance. SITXHRM401 Roster staff develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements and within wage budgets. SITXHRM402 Lead and manage people lead and manage people and teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage team performance through effective leadership. SITXMGT401 Monitor work operations oversee and monitor the quality of day to day work. It requires the ability to communicate effectively with team members, plan and organise operational functions and solve problems.

3 SITXMGT501 Establish and conduct business relationships establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements. SITXWHS401 Implement and monitor work health and safety practices implement those predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices, coordinate consultative arrangements, risk assessments, work health and safety training and the maintenance of records. GROUP A ELECTIVE UNITS SITHIND101 Use hygienic practices for hospitality service use personal hygiene practices to maintain the health and wellbeing of self and others. The skills and knowledge to ensure food safety are found in the unit SITXFSA101 Use hygienic practices for food safety SITXFSA101 Use hygienic practices for food safety use personal hygiene practices to prevent contamination of food that might cause foodborne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. GROUP B ELECTIVE UNITS SITHCCC309 Work effectively as a cook * work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types, using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen SITHIND301 Work effectively in hospitality service provide effective hospitality service to customers during live service periods. It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks. * (prerequisite unit SITXFSA101 Use hygienic practices for food safety) # (prerequisite unit SITHFAB201 Provide responsible service of alcohol)

4 SITHKOP403 Coordinate cooking operations * coordinate the production of food within commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for the food production period, supervise food production processes and monitor the quality of kitchen outputs. GROUP C ELECTIVE UNITS Accommodation Services CPPCLO2001A Maintain hard floor surfaces This unit of competency specifies the outcomes required to clean hard floor surfaces. The unit applies to both manual and mechanical methods of cleaning hard floor surfaces. It requires the ability to assess the extent of a cleaning task through understanding client requirements and applying company policies and procedures. Selecting the appropriate equipment, chemicals and methods is essential to performing the task safely and efficiently. CPPCLO2017A Clean wet areas This unit of competency specifies the outcomes required to clean a wet area so that it is free from soil, odour and hazards. It requires the ability to assess the extent of the cleaning task through understanding client requirements and special characteristics of wet areas, and to apply company policies and procedures in order to perform the task. Selecting the appropriate equipment, chemicals and methods is essential to performing the task safely and efficiently, as is recognising the importance of paying careful attention to health and safety issues. CPPCLO2004A Maintain carpeted floors This unit of competency specifies the outcomes required to maintain carpeted floors. The unit applies to both manual and mechanical methods of maintaining carpeted floors. It requires the ability to assess the extent of the cleaning task through understanding client requirements and applying company policies and procedures. Selecting the appropriate equipment, chemicals and methods is essential to performing the task safely and efficiently. SITHACS101 Clean premises and equipment carry out general cleaning duties. It requires the ability to set up cleaning equipment and to safely clean premises and equipment using resources efficiently to reduce negative environmental impacts. SITHACS201 Provide housekeeping services to guests provide a range of general housekeeping services to guests.

5 SITHACS202 Prepare rooms for guests clean and prepare rooms, including bedrooms and bathrooms, in an accommodation establishment. It requires the ability to set up cleaning equipment and trolleys and to safely clean guest rooms using resources efficiently to reduce negative environmental impacts. SITHACS303 Provide accommodation reception services check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation. SITTTSL305 Process reservations receive and process reservations for a tourism, hospitality or event product or service offered for sale to agents or direct to the consumer. It requires the ability to determine the availability of the product or service, offer alternatives, accurately record the reservation details and administer the reservation through to finalisation. The unit covers the required skills to manage reservations and not the related sales and computer skills which are found in other units SITTTSL308 Use a computerised reservations or operations system use a computerised reservations or operations system to create, maintain and administer bookings for products and services. The unit covers the required computer skills to use all system functions and capabilities and not the related sales skills which are found in other units. SITHACS302 Conduct night audit check and reconcile daily financial transactions and records, and produce reports relating to commercial accommodation establishment trading and revenue. SITXINV201 Receive and store stock check and take delivery of stock and to appropriately store, rotate and maintain the quality of stock items. It does not include specialist stock control processes for perishable foodstuffs which are covered by the unit SITXINV202 Maintain the quality of perishable supplies.

6 Administration BSBADM502B Manage meetings manage a range of meetings including overseeing the meeting preparation processes, chairing meetings, organising the minutes and reporting meeting outcomes. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. BSBWRT401A Write complex documents plan documents, draft text, prepare final text and produce documents of some complexity. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. Commercial Cookery and Catering SITHCCC103Prepare sandwiches prepare and present a variety of sandwiches in a commercial kitchen or catering operation SITXFSA201 Participate in safe food handling practices handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program SITHCCC202 Produce appetisers and salads prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods SITHCCC104 Package prepared foodstuffs package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials. SITXFSA202 Transport and store food transport food from a food preparation area to another location. It also deals with holding or storage on arrival SITHCCC203 Produce stocks, sauces and soups prepare various stocks, sauces and soups in a commercial kitchen or catering operation. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods

7 SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes prepare and cook various vegetables, fruit, eggs and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods. SITHCCC301 Produce poultry dishes prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment and cookery methods. SITHCCC302 Produce seafood dishes prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment and cookery methods.. SITHCCC303 Produce meat dishes prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment and cookery methods. SITHPAT306 Produce desserts produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. SITHCCC308 Produce cakes, pastries and breads produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes, pastries and breads. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded PAT SITHKOP302 Plan and cost basic menus plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success. It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered within SITHKOP501 Design and cost menus

8 SITHKOP501 Design and cost menus design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance. SITHCCC307 Prepare food to meet special dietary requirements prepare dishes for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is found in the unit SITHKOP402 Develop menus for special dietary requirements. SITHKOP402 Develop menus for special dietary develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance SITHCCC304 Produce and serve food for buffets produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period. It does not include the overall design, planning and display of buffets which is covered by the unit SITHKOP401 Plan and display buffets. SITXINV202 Maintain the quality of perishable items maintain the quality of perishable supplies for commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination It does not include general stock control processes which are covered by the unit SITXINV201 Receive and store stock SITHKOP101 Clean kitchen premises and equipment clean food preparation, storage areas and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts

9 HLTAID003 Provide first aid This unit of competency describes the skills and knowledge required to provide a first aid response to a casualty. The unit applies to all workers who may be required to provide a first aid response in a range of situations, include community and workplace settings. Computer Operations and ICT Management BSBITU306A Design and produce business documents design and produce various business documents and publications. It includes selecting and using a range of functions on a variety of computer applications. BSBITU402A Develop and use complex spreadsheets use spreadsheet software to complete business tasks and to produce complex documents. This unit applies to individuals employed in a range of work environments who require skills in the creation of complex spreadsheets to store and retrieve data. They may work as individuals providing administrative support within an enterprise, or may be independently responsible for designing and working with spreadsheets relevant to their own work roles Environmental Sustainability BSBSUS501A Develop workplace policy and procedures for sustainability develop and implement a workplace sustainability policy, including the modification of the policy to suit changed circumstances. This unit requires the ability to access industry information, applicable legislative and occupational health and safety (OHS) guidelines. Food and Beverage SITHFAB101 Clean and tidy bar areas * clean bars and public areas, clear and clean glasses and to safely dispose of waste. SITHFAB202 Operate a bar * # prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units. SITHFAB203 Prepare and serve non-alcoholic beverages prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.it does not include making espresso coffee beverages which is covered in SITHFAB204 Prepare and serve espresso coffee.

10 SITHFAB204 Prepare and serve espresso coffee * extract and serve espresso coffee beverages using commercial espresso machines. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines. Complex repairs of equipment would be referred to specialist service technicians. Preparation of coffee beverages using other methods is covered in SITHFAB203 Prepare and serve non-alcoholic beverages SITHFAB206 Serve food and beverage * serve food and beverage to customers in a casual dining setting. It covers fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage and to complete end of service tasks. Higher order service techniques, required by senior food and beverage attendants, are covered by the unit SITHFAB307 Provide table service of food and beverage. SITHFAB307 Provide table service of food and beverage * # provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverage and to complete end of service tasks. Fundamental technical skills for food and beverage service are covered by the unit SITHFAB206 Serve food and beverage SITHFAB201 Provide responsible service of alcohol responsibly sell or serve alcohol SITHFAB305 Provide advice on Australian wines # evaluate a range of Australian wines, provide advice to customers on their selection and to continuously extend personal product knowledge. SITHFAB309 Provide advice on food provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design and to continuously extend personal product knowledge of food and cuisines. SITHFAB310 Provide advice on food and beverage matching # evaluate a range of beverages and their compatibility with different food items and cuisines, provide advice to customers on their selection and to continuously extend personal product knowledge to enhance customer service.

11 SITHFAB401 Plan and monitor espresso coffee service coordinate operational aspects of espresso coffee service for an outlet. It requires the ability to develop menus, provide specialist advice to customers and staff, monitor the overall quality of espresso beverages and maintain equipment. Human Resource Management SITXHRM501 Recruit, select and induct staff coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the service industries and coordinate induction programs. SITXHRM503 Monitor staff performance monitor staff performance within the framework of established performance management systems. It requires the ability to monitor the day-to-day effectiveness of staff and to conduct structured performance appraisals and formal counselling sessions. TAEDEL404A Mentor in the workplace establish and develop a professional mentoring relationship with a learner, in particular an apprentice or trainee employed by, or undertaking work placement in, a workplace. It includes establishing the need for mentoring, developing a mentoring plan/framework, facilitating and monitoring the mentoring relationship, and evaluating the effectiveness of mentoring. Inventory SITXINV301 Purchase goods determine the purchasing requirements for goods, source suppliers, discuss requirements and to assess the quality of goods before purchasing. It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by the units: SITXINV401 Control stock SITXINV601 Establish stock purchasing and control systems. SITXINV401 Control stock process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock.

12 Management and Leadership BSBRSK501B Manage risk manage risks in a range of contexts across the organisation or for a specific business unit or area. SITXMGT502 Manage projects develop project plans, implement project activities, monitor progress to ensure objectives are achieved and to evaluate all aspects of projects. BSBMGT516C Facilitate continuous improvement lead and manage continuous improvement systems and processes. Particular emphasis is on the development of systems and the analysis of information to monitor and adjust performance strategies, and to manage opportunities for further improvements. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. BSBCMM401A Make a presentation This unit applies to individuals who may be expected to make presentations for a range of purposes, such as marketing, training, promotions, etc. They contribute well developed communication skills in presenting a range of concepts and ideas.