Application

This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.

It applies to individuals with responsibility for a specific area of work or who lead a work group or team and addresses the knowledge, processes and techniques necessary to implement and monitor environmentally sustainable work practices, including the development of processes and tools.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Industry Capability – Sustainability

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.

It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.

Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods.

The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.

It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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.

The unit applies to all tourism, travel, hospitality and event sectors.

The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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 covered in SITXFIN004 Prepare and monitor budgets.

This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.

It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.

It applies to all tourism, hospitality and event sectors.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, 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 SITXINV001 Receive and store stock.

The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.

Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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.

The unit applies to all tourism, travel, hospitality and event sectors. The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are complex ordering and control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.

The unit applies to stock control personnel who operate independently, have responsibility for others and make a range of decisions on the overall administration of stock.

It applies to all tourism, travel, hospitality and event sectors.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.

The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.

It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers.

This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.

This unit underpins the more advanced integrated unit: SITHCCC020 Work effectively as a cook, which applies to qualified cooks.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during 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.

The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels.

It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to modify meals and menus to meet the nutrition requirements of specific client groups and monitor this against the individualised plans.

This unit applies to allied health assistants and should be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

The unit applies to operational personnel who make pre-prepared and on demand sandwiches according to customer requests. Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread.

It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

The unit applies to operational personnel in hospitality and catering organisations that prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Food businesses that produce pre-packaged food items must comply with the legal requirements for labelling contained in the Food Standards Australia New Zealand Act and the Australia New Zealand Food Standards Code.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties.

The unit applies to hospitality and catering organisations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organisation. It may include cooks or senior food and beverage attendants.

Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or 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 covered in the unit SITHKOP004 Develop menus for special dietary requirements.

The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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 relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

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’.

The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

Because the nature of food items prepared is specialised, it may apply to chefs and cooks with advanced skills or with skills in very particular styles of cooking.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.

Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.

The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.

The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.

Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.

This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.

Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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.

The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries.

The unit applies to bar attendants who operate with some level of independence and under limited supervision.

The sale and service of alcohol is subject to the provisions of liquor legislation law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. 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 and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Preparation of coffee beverages using other methods is covered in SITHFAB004 Prepare and serve non-alcoholic beverages.

This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.

It applies to espresso machine operators who operate with some level of independence and under limited supervision.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the 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 complete end of service tasks.

Higher order service techniques required by senior food and beverage attendants are covered by the unit SITHFAB014 Provide table service of food and beverage.

This unit applies to hospitality organisations that operate food and beverage outlets, including hotels, clubs, cafes, and coffee shops.

Beverages may include alcohol but it is not a requirement of this unit, as many casual dining settings do not serve alcohol.

The unit applies to operational food and beverage attendants who work with very little independence and under close supervision.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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 beverages, and complete end of service tasks.

Fundamental technical skills for food and beverage service are covered by the unit SITHFAB007 Serve food and beverage.

This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues.

It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members.

The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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 in SITHKOP007 Design and cost menus.

The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.

It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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.

The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers.

It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to plan catering for events or functions. It requires the ability to identify the purpose and scope of the event, prepare catering proposals to meet customer requirements, and finalise operational plans for the delivery of catering. It does not include food preparation, which is covered by commercial cookery units.

The unit applies to catering for any type of event in the cultural, community, hospitality, sporting, tourism and event industries.

It applies to catering and event personnel who operate independently or with limited guidance from others. This unit is relevant to a caterer or other cookery specialist involved in event catering, but also to non-catering specialists including event, function and banquet coordinators.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• New Assessment Criteria and Definitions (in MS Word Format)
• New Evidence Document  (in MS Word Format)
• Instructor Workbook/Guide (in MS Word Format)
• Learner Workbook (in MS Word Format)
• Learner Guide  (in MS Word Format)
• New Improved Session Plan (in MS Word Format)
• PowerPoint presentation
• Assessment Matrix (Mapping Document)

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges 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 and sponges.

It does not include making specialised cakes, which is covered in SITHPAT002 Produce gateaux, torten and cakes.

The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.

It applies to patissiers who usually work under the guidance of more senior chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

SITXFSA001 Use hygienic practices for food safety

Competency Field

Patisserie

Unit Sector

Hospitality

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products 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, fill and decorate pastries.

The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.

It applies to patissiers who usually work under the guidance of more senior chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

SITXFSA001 Use hygienic practices for food safety

Competency Field

Patisserie

Unit Sector

Hospitality

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products 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 sweet and savoury breads, rolls, buns and yeast raised pastries.

The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.

It applies to patissiers who usually work under the guidance of more senior chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

SITXFSA001 Use hygienic practices for food safety

Competency Field

Patisserie

Unit Sector

Hospitality

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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.

The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.

It applies to patissiers who usually work under the guidance of more senior chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres.

The unit applies to hospitality and catering organisations which produce, display and serve specialist patisserie products, including hotels, restaurants, patisseries and chocolatiers.

The preparation and moulding of individual chocolates is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

SITXFSA001 Use hygienic practices for food safety

Competency Field

Patisserie

Unit Sector

Hospitality

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.

It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Management and leadership – diversity

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to evaluate e-business models and strategies, as well as incorporate the results of these evaluations into the design of an e-business solution.

It applies to individuals who possess skills and knowledge in a specialist business area, as well as knowledge of software and other technologies. They apply these skills and knowledge in the evaluation, selection and implementation of new strategies for business, which incorporate e-business solutions. They may be responsible for overseeing these tasks along with technical or other knowledge experts.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.

Unit Sector

Information and Communications Technology – E-Business

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes skills and knowledge required to record general journal adjustment entries and to prepare end of period financial reports.

It applies to individuals employed in a range of work environments who are responsible for preparing financial reports. They may be individuals providing administrative support within an enterprise, or they might have responsibility for these tasks in relation to their own workgroup or role.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Finance – Financial Administration

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to correctly create and use spreadsheets and charts using spreadsheet software.

It applies to individuals who perform a range of routine tasks in the workplace using a limited range of practical skills and fundamental knowledge of creating spreadsheets in a defined context under direct supervision or with limited individual responsibility.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Information and Communications Technology – IT Use

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to create simple two-table relational databases with reports and queries, for storage and retrieval of information.

It applies to individuals that may provide administrative support within an enterprise, or may be independently responsible for storage and retrieval of data relating to their own work roles.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Information and communications Technology – IT use

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to design and produce various business documents and publications. It includes selecting and using a range of functions on a variety of computer applications.

It applies to individuals who possess fundamental skills in computer operations and keyboarding. They may exercise discretion and judgement using appropriate theoretical knowledge of document design and production to provide technical advice and support to a team.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Unit Sector

Information and Communications Technology – IT Use

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to respond to the goals and aspirations of older people and provide support services in a manner that focuses on improving health outcomes and quality of life, using a person-centred approach.

This unit applies to support workers in residential or community contexts.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Marking Guide
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.

This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints.

The unit applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

This includes individuals working in a range of tourism, travel, hospitality and events contexts.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Marking Guide
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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.

The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences.

This includes individuals working in a range of tourism, travel, hospitality and events contexts.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities.

The unit applies to all tourism, travel, hospitality and event sectors.

It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit does not include the skills required to produce reports for the overall operation of the department or whole organisation. These would be created by senior managers, financial specialists or accountants.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.

This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments.

It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers.

The unit applies to all tourism, travel, hospitality and event sectors.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.

The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers.

The unit applies to all tourism, travel, hospitality and event sectors.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and 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 SITXINV002 Maintain the quality of perishable items.

The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office.

It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action.

The unit applies to all tourism, travel, hospitality and event sectors and to any type of stock.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to 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.

The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.

All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others.

This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to contribute to the assessment process.

It applies to a person with technical or vocational expertise who is in a supervisory or mentoring/coaching work role, and for whom collecting the evidence for assessment is an adjunct to principal work responsibilities. The unit applies to those involved in collecting evidence for assessment against units of competency or accredited courses.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to conduct individual and group instruction, demonstrate work skills and assess the success of training and one’s own training performance, using existing learning resources in a safe and comfortable learning environment.

It emphasises the training as being driven by the work process and context, and applies to a person working under supervision as a work skill instructor in a wide range of settings not restricted to training organisations,

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au

Application

This unit describes the skills and knowledge required to establish and develop a professional mentoring relationship with an individual in a workplace.

It applies to workplace supervisors or other work colleagues who work under limited supervision and who have responsibility for mentoring one or more individuals in the workplace. This may include, but is not limited to, those who mentor an apprentice or trainee employed by, or undertaking a work placement within, an organisation.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)
• New Assessor Workbook/Guide (in MS Word Format)
• New Cover Sheet
• Learner Guide  (in MS Word Format)
• New Learner Evidence Document
• Learner Workbook (in MS Word Format)
• New Observation and Demonstration Checklists
• New Session Plan (in MS Word Format)
• PowerPoint presentation
• Supporting documents:
  • Contextualisation guide
  • Training and assessment strategy (TAS)
  • RTO Materials statement of validation
  • Student validation survey
  • Work placement logbook
  • Workplace documentation
  • Workplace evidence

For more information please contact us on sarah@rtomaterials.com.au