SIT – Tourism, Travel and Hospitality Training Package

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Our eLearning SIT units are currently available for Certificate II in Kitchen Operations, Certificate II in Hospitality, Certificate III in Hospitality and Certificate III in Commerical Cookery.

New units are being constantly developed for Certificate IV in Hospitality and Diploma of Hospitality Management.

Get in touch with our team if you would like to be informed when new SIT units are ready to purchase.

  • SITHACS002 Provide housekeeping services to guests
  • SITHACS003 Prepare rooms for guests
  • SITHCCC001 Use food preparation equipment
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC003 Prepare and present sandwiches
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHFAB001 Clean and tidy bar areas
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHGAM001 Provide responsible gambling services
  • SITHIND001 Use hygienic practice for hospitality service
  • SITHIND002 Source and use information on the hospitality industry
  • SITHIND003 Use hospitality skills effectively
  • SITHIND004 Work effectively in hospitality service
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXCCS003 Interact with customers
  • SITXCCS006 Provide service to customers
  • SITXCOM002 Show social and cultural sensitivity
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXWHS001 Participate in safe work practices