Patisserie

If cooking creative and complex dessert dishes is your dream, the patisserie qualifications are for you. You will be given the skills and experience to succeed in the preparation of pastries, chocolate and sugar work, yeast goods, gateaux, cake, and petit fours. On completion of the course, exciting employment opportunities exist across the hospitality industry including hotels, conference centres, cruise liners, cafes, restaurants and artisan food outlets.

The Certificate III program will provide you with all the cooking skills needed in a patisserie, while the Certificate IV program will give you the skills and knowledge to lead pastry kitchens on the operational side. The Diploma and Advanced Diploma is for students who want to handle high level business, strategic, financial and personnel functions of the broader Hospitality sector.

Students enrolled in the Certificate III Patisserie program can enhance their ability to lead a commercial pastry kitchen team by doing further study in with the Culinary Diploma of Hospitality, which will further develop their management and business skills.

  • Course Details
    Course/s

    Certificate III in Patisserie
    CRICOS: 094135G National ID: SIT31016


    Certificate IV in Patisserie
    CRICOS: 094146D National ID: SIT40716


    Diploma of Hospitality Management - culinary stream
    CRICOS: 090978G National ID: SIT50416


    Advanced Diploma of Hospitality Management
    CRICOS: 091136G National ID: SIT60316

  • Course Duration
    Duration

    TOTAL CIT PACKAGE: 2.5 years
    Certificate III: 1 year Certificate IV: 6 months Diploma: 6 months Advanced Diploma: 6 months

  • Course Intake
    Intake

    Semester 1 (February) and Semester 2 (July) 2018

    Semester 1 (February) and Semester 2 (July) 2019

  • Course Campus
    Campus

    CIT Reid

  • Course Fees
    Fees*

    Tuition Fees:

    Certificate III, Certificate IV & Diploma (each)

    2018*: Semester 1 - $8,200 Semester 2 - $8,200

    2019*: Semester 1 - $8,400 Semester 2 - $8,400

    Advanced Diploma

    2018*: Semester 1 - $6,450 Semester 2 - $6,450

    2019*: Semester 1 - $6,650 Semester 2 - $6,650

    Extra Fees:

    Certificate III:
    Material Fees: $300
    Uniform Costs: $180
    Trade Tools: $370

    Diploma:
    Material Fees: $120

    Advanced Diploma:
    Stationery: $300

  • *Please note - Course fees are listed in $AUD and are based on a semester rate. Total course cost will vary depending on semester start date. Small fee increases happen annually in line with CIT's fee pricing review. 2018 and 2019 fees subject to change.

  • Entry Requirements

    ACT Senior Secondary Certificate or equivalent | Students must also meet one of the following English requirements: IELTS 5.5 in all skill bands | TOEFL iBT– 46 | PTE Academic – 42 across all bands | Cambridge English test (C1 Advanced and B2 First) - 162.

  • Course Subjects - Certificate III

    Certificate III in Patisserie
    CRICOS: 094135G | National ID: SIT31016
    Core - complete all 17 subjects

    National ID
    Subject Name
    • BSBSUS201
      Participate in environmentally sustainable work practices
      CIT Code: ADMN199
      Description: This unit describes the performance outcomes, skills and knowledge required to effectively measure current resource use and to carry out improvements including reducing the negative environmental impact of work practices. This unit requires the ability to access industry information, and applicable legislative and occupational health and safety (OHS) guidelines. While no licensing, legislative, regulatory or certification requirements apply holistically to this unit at the time of publication, relevant national, state and territory legislation, regulations and codes of practice impact upon this unit.
      Prerequisites: Nil
    • BSBWOR203
      Work effectively with others
      CIT Code: CLER161
      Description: This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.
      Prerequisites: Nil
    • SITHCCC001
      Use food preparation equipment
      CIT Code: COOK241
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHCCC005
      Prepare dishes using basic methods of cookery
      CIT Code: COOK163
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHCCC011
      Use cookery skills effectively
      CIT Code: COOK173
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHKOP001
      Clean kitchen premises and equipment
      CIT Code: COOK242
      Description: This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, 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. This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities. The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT001
      Produce cakes
      CIT Code: BAKE101
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT002
      Produce gateaux, torten and cakes
      CIT Code: COOK138
      Description: This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes. The making of basic cakes is covered in SITHPAT001 Produce cakes. Specialised cakes include sponges, gateaux, torten, sweet pastes and meringues. This unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries. The unit applies to patissiers who usually work under the guidance of more senior chefs.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT003
      Produce pastries
      CIT Code: BAKE102
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT004
      Produce yeast-based bakery products
      CIT Code: BAKE166
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT005
      Produce petits fours
      CIT Code: COOK135
      Description: This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours. 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT006
      Produce desserts
      CIT Code: COOK249
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITXFSA002
      Participate in safe food handling practices
      CIT Code: OHSS456
      Description: This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety (WHS) management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions. This unit incorporates the requirement, under state and territory WHS legislation, for businesses to take a systematic approach to managing the safety of their workers and others in the workplace.
      Prerequisites: Nil
    • SITXHRM001
      Coach others in job skills
      CIT Code: TRNG339
      Description: 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.
      Prerequisites: Nil
    • SITXINV002
      Maintain the quality of perishable items
      CIT Code: COOK243
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITXWHS001
      Participate in safe work practices
      CIT Code: OHSS115
      Description: This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All personnel at all levels use this skill in the workplace during the course of their daily activities. The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.
      Prerequisites: Nil
    • SITXFSA001
      Use hygienic practices for food safety
      CIT Code: OHSS457
      Description: 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.
      Prerequisites: Nil


    Electives - complete 5 subjects

    • SITHCCC018
      Prepare food to meet special dietary requirements
      CIT Code: COOK202
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHKOP002
      Plan and cost basic menus
      CIT Code: COOK246
      Description: 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.
      Prerequisites: Nil
    • FDFRB2003A
      Produce meringue-based products
      CIT Code: BAKE122
      Description: This unit covers the principles, equipment and procedures used to produce meringue-based products in an in-store bakery or retail baking environment.
      Prerequisites: Nil
    • SITHPAT008
      Produce chocolate confectionery
      CIT Code: COOK140
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHCCC008
      Prepare vegetable, fruit, eggs and farinaceous dishes
      CIT Code: COOK153
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • Course Subjects - Certificate IV

    Certificate IV in Patisserie
    CRICOS: 094146D | National ID: SIT40716
    Core - Complete all 26 subjects
    Subjects listed below from earlier courses automatically count towards this course

    National ID
    Subject Name
    • BSBDIV501
      Manage diversity in the workplace
      CIT Code: MGNT699
      Description: This unit describes the performance outcomes, skills and knowledge required to 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.
      Prerequisites: Nil
    • BSBSUS401
      Implement and monitor environmentally sustainable work practices
      CIT Code: ADMN197
      Description: 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.
      Prerequisites: Nil
    • SITHCCC001
      Use food preparation equipment
      CIT Code: COOK241
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHCCC005
      Prepare dishes using basic methods of cookery
      CIT Code: COOK163
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHCCC011
      Use cookery skills effectively
      CIT Code: COOK173
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHCCC018
      Prepare food to meet special dietary requirements
      CIT Code: COOK202
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHKOP005
      Coordinate cooking operations
      CIT Code: COOK252
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT001
      Produce cakes
      CIT Code: BAKE101
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT002
      Produce gateaux, torten and cakes
      CIT Code: COOK138
      Description: This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes. The making of basic cakes is covered in SITHPAT001 Produce cakes. Specialised cakes include sponges, gateaux, torten, sweet pastes and meringues. This unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries. The unit applies to patissiers who usually work under the guidance of more senior chefs.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT003
      Produce pastries
      CIT Code: BAKE102
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT004
      Produce yeast-based bakery products
      CIT Code: BAKE166
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT005
      Produce petits fours
      CIT Code: COOK135
      Description: This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours. 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT006
      Produce desserts
      CIT Code: COOK249
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT007
      Prepare and model marzipan
      CIT Code: COOK137
      Description: This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan. The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries. The preparation and modelling of marzipan is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT008
      Produce chocolate confectionery
      CIT Code: COOK140
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT009
      Model sugar-based decorations
      CIT Code: COOK255
      Description: This unit describes the performance outcomes, skills and knowledge required to prepare liquid sugar and to model sugar-based decorations for cakes and desserts. It requires the ability to design decorations and to pull, cast and blow sugar. The unit applies to hospitality and catering organisations that produce and serve specialist desserts and patisserie products, including hotels, restaurants and patisseries. The preparation and modelling of sugar is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHPAT010
      Design and produce sweet buffet showpieces
      CIT Code: COOK132
      Description: This unit describes the performance outcomes, skills and knowledge required to design and produce showpieces for display with sweet buffets. It requires the ability to make all individual decorative components from individual or combined sugar, chocolate, pastillage and marzipan materials and to assemble the complete showpiece for display. It does not include the preparation of food items for buffets which is covered by the unit SITHCCC015 Produce and serve food for buffets. The unit applies to hospitality and catering organisations that produce, display and serve specialist patisserie products, including hotels, restaurants and patisseries. The showpiece could be for a buffet that is one-off for a special event or function or a series of regular buffets offered by the organisation. The preparation display of showpieces is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITXCOM005
      Manage conflict
      CIT Code: COMM135
      Description: 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.
      Prerequisites: Nil
    • SITXFIN003
      Manage finances within a budget
      CIT Code: ACCT117
      Description: 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.
      Prerequisites: Nil
    • SITXFSA001
      Use hygienic practices for food safety
      CIT Code: OHSS457
      Description: 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.
      Prerequisites: Nil
    • SITXFSA002
      Participate in safe food handling practices
      CIT Code: OHSS456
      Description: This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety (WHS) management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions. This unit incorporates the requirement, under state and territory WHS legislation, for businesses to take a systematic approach to managing the safety of their workers and others in the workplace.
      Prerequisites: Nil
    • SITXHRM001
      Coach others in job skills
      CIT Code: TRNG339
      Description: 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.
      Prerequisites: Nil
    • SITXHRM003
      Lead and manage people
      CIT Code: MGNT131
      Description: 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.
      Prerequisites: Nil
    • SITXINV002
      Maintain the quality of perishable items
      CIT Code: COOK243
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITXMGT001
      Monitor work operations
      CIT Code: MGNT126
      Description: 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.
      Prerequisites: Nil
    • SITXWHS003
      Implement and monitor work health and safety practices
      CIT Code: OHSS119
      Description: 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.
      Prerequisites: Nil


    Electives - complete 6 subjects

    • SITHKOP002
      Plan and cost basic menus
      CIT Code: COOK246
      Description: 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.
      Prerequisites: Nil
    • SITXWHS002
      Identify hazards, assess and control safety risks
      CIT Code: OHSS458
      Description: 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.
      Prerequisites: Nil
    • SITHIND002
      Source and use information on the hospitality industry
      CIT Code: HOSP213
      Description: 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.
      Prerequisites: Nil
    • SITHKOP001
      Clean kitchen premises and equipment
      CIT Code: COOK242
      Description: This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, 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. This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities. The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITXWHS001
      Participate in safe work practices
      CIT Code: OHSS115
      Description: This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All personnel at all levels use this skill in the workplace during the course of their daily activities. The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.
      Prerequisites: Nil
    • SITHCCC004
      Package prepared foodstuffs
      CIT Code: COOK126
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • Course Subjects - Diploma

    Diploma of Hospitality Management
    CRICOS: 090978G | National ID: SIT50416
    Core - complete all 13 subjects
    Subjects listed below from earlier courses automatically count towards this course

    National ID
    Subject Name
    • SITXCCS007
      Enhance customer service experiences
      CIT Code: MKTG327
      Description: 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.
      Prerequisites: Nil
    • SITXCCS008
      Develop and manage quality customer service practices
      CIT Code: MGNT721
      Description: This unit describes the performance outcomes, skills and knowledge required to 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. The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions. This includes individuals working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.
      Prerequisites: Nil
    • SITXCOM005
      Manage conflict
      CIT Code: COMM135
      Description: 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.
      Prerequisites: Nil
    • SITXFIN004
      Prepare and monitor budgets
      CIT Code: ACCT118
      Description: This unit describes the performance outcomes, skills and knowledge required to 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. The 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 senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.
      Prerequisites: Nil
    • SITXGLC001
      Research and comply with regulatory requirements
      CIT Code: LEGL102
      Description: This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance. The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and regulatory compliance decisions.
      Prerequisites: Nil
    • SITXHRM002
      Roster staff
      CIT Code: MGNT722
      Description: 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.
      Prerequisites: Nil
    • SITXMGT002
      Establish and conduct business relationships
      CIT Code: COMM130
      Description: This unit describes the performance outcomes, skills and knowledge required to 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. The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.
      Prerequisites: Nil
    • SITXWHS003
      Implement and monitor work health and safety practices
      CIT Code: OHSS119
      Description: 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.
      Prerequisites: Nil
    • BSBDIV501
      Manage diversity in the workplace
      CIT Code: MGNT699
      Description: 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.
      Prerequisites: Nil
    • BSBMGT517
      Manage operational plan
      CIT Code: MGNT768
      Description: This unit describes the skills and knowledge required to 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. This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan.
      Prerequisites: Nil
    • SITXFIN003
      Manage finances within a budget
      CIT Code: ACCT117
      Description: 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.
      Prerequisites: Nil
    • SITXHRM003
      Lead and manage people
      CIT Code: MGNT131
      Description: 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.
      Prerequisites: Nil
    • SITXMGT001
      Monitor work operations
      CIT Code: MGNT126
      Description: 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.
      Prerequisites: Nil


    Electives - complete 15 subjects

    • SITEEVT005
      Plan in-house events or functions
      CIT Code: MGNT726
      Description: This unit describes the performance outcomes, skills and knowledge required to plan the delivery of events or functions in a commercial venue. It requires the ability to identify customer operational needs and preferences, prepare and confirm event proposals, and finalise operational documents for the delivery of events. This unit is relevant to events that are diverse in nature and are coordinated in many industry contexts, including the tourism, hospitality, sport, cultural and community sectors. It applies to event coordinators who operate independently, and are responsible for making a range of operational decisions. They may work in commercial event or function venues, such as hotels, clubs, theatres, and convention and exhibition centres.
      Prerequisites: Nil
    • SITXFIN001
      Process financial transactions
      CIT Code: ACCT112
      Description: This unit applies to all tourism, travel, hospitality and event sectors. This unit mainly applies to frontline sales and operations personnel who operate with some level of independence and under limited supervision. It does, however, describe a fundamental operational function and those people who work with very little independence under close supervision would also use this skill.
      Prerequisites: Nil
    • SITHFAB002
      Provide responsible service of alcohol
      CIT Code: FBEV113
      Description: 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.
      Prerequisites: Nil
    • SITHFAB003
      Operate a bar
      CIT Code: FBEV155
      Description: 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.
      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
      OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHFAB011
      Provide advice on beers, spirits and liqueurs
      CIT Code: FBEV158
      Description: This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge. The unit applies to hospitality, retail, breweries and wholesale organisations that sell beers, spirits and liqueurs. It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers, and senior bar and food and beverage attendants. 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.
      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
    • SITHFAB012
      Provide advice on Australian wines
      CIT Code: FBEV160
      Description: This unit describes the performance outcomes, skills and knowledge required to evaluate a range of Australian wines; provide advice to customers on their selection; and continuously extend personal product knowledge. The unit applies to hospitality, winery, retail and wholesale organisations that sell Australian wines. It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of Australian wines. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers, and senior bar and food and beverage attendants. 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.
      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
    • SITHFAB014
      Provide table service of food and beverage
      CIT Code: FBEV108
      Description: 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.
      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
      OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHFAB016
      Provide advice on food
      CIT Code: FBEV116
      Description: This unit describes the performance outcomes, skills and knowledge required to 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 continuously extend personal product knowledge of food and cuisines. The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs. It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.
      Prerequisites: Nil
    • SITHFAB005
      Prepare and serve espresso coffee
      CIT Code: FBEV127
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITXFSA001
      Use hygienic practices for food safety
      CIT Code: OHSS457
      Description: 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.
      Prerequisites: Nil
    • SITHIND004
      Work effectively in hospitality service
      CIT Code: HOSP185
      Description: 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.
      Prerequisites: Nil
    • SITXINV003
      Purchase goods
      CIT Code: ADMN224
      Description: This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase. It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by: SITXINV004 Control stock; SITXINV005 Establish stock purchasing and control systems. The unit applies to all tourism, travel, hospitality and event industry sectors where the purchase of any type of good takes place, including food and beverage supplies. Purchasing goods may involve placing an order for future delivery or purchasing goods face-to-face and taking immediate delivery. The unit applies to operational personnel who operate with some level of independence and under limited supervision. This includes tour coordinators, account managers for professional conference organisers, event coordinators and banquet coordinators. In a kitchen environment it can apply to chefs of all levels, including commis chefs, but in larger organisations purchasing often remains the responsibility of sous chefs and executive chefs.
      Prerequisites: Nil
    • SITXWHS002
      Identify hazards, assess and control safety risks
      CIT Code: OHSS458
      Description: 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.
      Prerequisites: Nil
    • SITXEBS002
      Develop, implement and monitor the use of social media in a business
      CIT Code: TOUR252
      Description: This unit describes the performance outcomes, skills and knowledge required to manage the development and implementation of social media in a business and monitor its effectiveness. It requires an understanding of social media tools and platforms in order to develop a social media plan, and supporting organisational policies for social media use. This unit does not address the skills and knowledge required to set up social media accounts or its day-to-day business use. The unit is relevant to businesses operating in many industry contexts, including the tourism, travel, hospitality, events and other service industry sectors. It applies to owners or managers of businesses who are responsible for the planning, development and monitoring of social media use in a business context.
      Prerequisites: Nil
    • SITXMGT003
      Manage projects
      CIT Code: MGNT125
      Description: This unit describes the performance outcomes, skills and knowledge required to develop project plans, implement project activities, monitor progress to ensure objectives are achieved, and evaluate all aspects of projects. The unit applies to all tourism, travel, hospitality and event sectors and the project could relate to event planning and execution, product development, research or initiatives such as the introduction of new workplace systems or technologies. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and project management decisions.
      Prerequisites: Nil
  • Course Subjects - Advanced Diploma

    Advanced Diploma of Hospitality Management
    CRICOS: 091136G | National ID: SIT60316
    Core - complete all 16 subjects
    Subjects listed below from earlier courses automatically count towards this course

    National ID
    Subject Name
    • SITXFIN005
      Manage physical assets
      CIT Code: MGNT221
      Description: This unit describes the performance outcomes, skills and knowledge required to manage the physical assets of an organisation. It requires the ability to establish systems and practices for asset monitoring, maintenance and acquisition. It applies to senior managers who operate with significant autonomy and who are responsible for making a range of strategic management decisions. The unit applies to all tourism, hospitality and event sectors.
      Prerequisites: Nil
    • SITXHRM004
      Recruit, select and induct staff
      CIT Code: MGNT723
      Description: This unit describes the performance outcomes, skills and knowledge required to 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 position and coordinate induction programs. The unit applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational or senior managers. It applies to all tourism, travel, hospitality and event sectors.
      Prerequisites: Nil
    • SITXHRM006
      Monitor staff performance
      CIT Code: MGNT129
      Description: This unit describes the performance outcomes, skills and knowledge required to 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 conduct structured performance appraisals and formal counselling sessions. The unit applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. It applies to all tourism, travel, hospitality and event sectors.
      Prerequisites: Nil
    • SITXMPR007
      Develop and implement marketing strategies
      CIT Code: MKTG201
      Description: This unit describes the performance outcomes, skills and knowledge required to analyse internal and external business environments, and develop and evaluate marketing strategies and plans for products and services. The unit applies to all industry sectors, and to individuals in senior marketing or management roles. This may include those whose primary role is marketing related, or those for whom marketing is a part of a broader job responsibility. Marketing strategies could be developed for a new or existing product or service, a small or medium-sized business organisation, a destination or a specific project, such as an event.
      Prerequisites: Nil
    • BSBDIV501
      Manage diversity in the workplace
      CIT Code: MGNT699
      Description: 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.
      Prerequisites: Nil
    • BSBFIM601
      Manage finances
      CIT Code: ACCT342
      Description: This unit describes the skills and knowledge required to undertake budgeting, financial forecasting and reporting and to allocate and manage resources to achieve the required outputs for the business unit. It includes contributing to financial bids and estimates, allocating funds, managing budgets and reporting on financial activity. It applies to individuals who have managerial responsibilities which include overseeing the management of financial and other resources across a business unit, a series of business units or teams, or an organisation. It covers all areas of broad financial management. In a larger organisation this work would be supported by specialists in financial management.
      Prerequisites: Nil
    • BSBMGT517
      Manage operational plan
      CIT Code: MGNT768
      Description: This unit describes the skills and knowledge required to 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. This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan.
      Prerequisites: Nil
    • BSBMGT617
      Develop and implement a business plan
      CIT Code: MGNT605
      Description: This unit describes the skills and knowledge required to run a business operation and covers the steps required to develop and implement a business plan. It applies to individuals who are running an organisation or who take a senior role in determining the effective functioning and success of the organisation. As such, they may oversee the work of a number of teams and other managers.
      Prerequisites: Nil
    • SITXFIN003
      Manage finances within a budget
      CIT Code: ACCT117
      Description: 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.
      Prerequisites: Nil
    • SITXHRM003
      Lead and manage people
      CIT Code: MGNT131
      Description: 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.
      Prerequisites: Nil
    • SITXMGT001
      Monitor work operations
      CIT Code: MGNT126
      Description: 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.
      Prerequisites: Nil
    • SITXCCS008
      Develop and manage quality customer service practices
      CIT Code: MGNT721
      Description: This unit describes the performance outcomes, skills and knowledge required to 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. The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions. This includes individuals working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.
      Prerequisites: Nil
    • SITXFIN004
      Prepare and monitor budgets
      CIT Code: ACCT118
      Description: This unit describes the performance outcomes, skills and knowledge required to 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. The 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 senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.
      Prerequisites: Nil
    • SITXGLC001
      Research and comply with regulatory requirements
      CIT Code: LEGL102
      Description: This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance. The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and regulatory compliance decisions.
      Prerequisites: Nil
    • SITXWHS004
      Establish and maintain a work health and safety system
      CIT Code: OHSS120
      Description: This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety (WHS) management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions. This unit incorporates the requirement, under state and territory WHS legislation, for businesses to take a systematic approach to managing the safety of their workers and others in the workplace.
      Prerequisites: Nil
    • SITXMGT002
      Establish and conduct business relationships
      CIT Code: COMM130
      Description: This unit describes the performance outcomes, skills and knowledge required to 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. The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.
      Prerequisites: Nil


    Electives - complete 17 subjects

    • BSBRSK501
      Manage risk
      CIT Code: MGNT615
      Description: This unit describes skills and knowledge required to manage risks in a range of contexts across an organisation or for a specific business unit or area in any industry setting. It applies to individuals who are working in positions of authority and are approved to implement change across the organisation, business unit, program or project area. They may or may not have responsibility for directly supervising others.
      Prerequisites: Nil
    • SITXWHS002
      Identify hazards, assess and control safety risks
      CIT Code: OHSS458
      Description: 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.
      Prerequisites: Nil
    • SITXINV004
      Identify hazards, assess and control safety risks
      CIT Code: OHSS458
      Description: 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.
      Prerequisites: Nil
    • SITXINV004
      Control stock
      CIT Code: ADMN225
      Description: 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.
      Prerequisites: Nil
    • SITHFAB014
      Provide table service of food and beverage
      CIT Code: FBEV108
      Description: 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.
      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
      OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITHFAB016
      Provide advice on food
      CIT Code: FBEV116
      Description: This unit describes the performance outcomes, skills and knowledge required to 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 continuously extend personal product knowledge of food and cuisines. The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs. It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.
      Prerequisites: Nil
    • SITHIND004
      Work effectively in hospitality service
      CIT Code: HOSP185
      Description: 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.
      Prerequisites: Nil
    • SITHFAB002
      Provide responsible service of alcohol
      CIT Code: FBEV113
      Description: 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.
      Prerequisites: Nil
    • SITHFAB011
      Provide advice on beers, spirits and liqueurs
      CIT Code: FBEV158
      Description: This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge. The unit applies to hospitality, retail, breweries and wholesale organisations that sell beers, spirits and liqueurs. It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers, and senior bar and food and beverage attendants. 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.
      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
    • SITHFAB012
      Provide advice on Australian wines
      CIT Code: FBEV160
      Description: This unit describes the performance outcomes, skills and knowledge required to evaluate a range of Australian wines; provide advice to customers on their selection; and continuously extend personal product knowledge. The unit applies to hospitality, winery, retail and wholesale organisations that sell Australian wines. It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of Australian wines. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers, and senior bar and food and beverage attendants. 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.
      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
    • SITEEVT005
      Plan in-house events or functions
      CIT Code: MGNT726
      Description: This unit describes the performance outcomes, skills and knowledge required to plan the delivery of events or functions in a commercial venue. It requires the ability to identify customer operational needs and preferences, prepare and confirm event proposals, and finalise operational documents for the delivery of events. This unit is relevant to events that are diverse in nature and are coordinated in many industry contexts, including the tourism, hospitality, sport, cultural and community sectors. It applies to event coordinators who operate independently, and are responsible for making a range of operational decisions. They may work in commercial event or function venues, such as hotels, clubs, theatres, and convention and exhibition centres.
      Prerequisites: Nil
    • SITHFAB005
      Prepare and serve espresso coffee
      CIT Code: FBEV127
      Description: 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.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITXFSA001
      Use hygienic practices for food safety
      CIT Code: OHSS457
      Description: 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.
      Prerequisites: Nil
    • SITXEBS002
      Develop, implement and monitor the use of social media in a business
      CIT Code: TOUR252
      Description: This unit describes the performance outcomes, skills and knowledge required to manage the development and implementation of social media in a business and monitor its effectiveness. It requires an understanding of social media tools and platforms in order to develop a social media plan, and supporting organisational policies for social media use. This unit does not address the skills and knowledge required to set up social media accounts or its day-to-day business use. The unit is relevant to businesses operating in many industry contexts, including the tourism, travel, hospitality, events and other service industry sectors. It applies to owners or managers of businesses who are responsible for the planning, development and monitoring of social media use in a business context.
      Prerequisites: Nil
    • SITHFAB003
      Operate a bar
      CIT Code: FBEV155
      Description: 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.
      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
      OHSS457 SITXFSA001 Use hygienic practices for food safety
    • SITXHRM002
      Roster staff
      CIT Code: MGNT722
      Description: 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.
      Prerequisites: Nil
    • SITXMGT003
      Manage projects
      CIT Code: MGNT125
      Description: This unit describes the performance outcomes, skills and knowledge required to develop project plans, implement project activities, monitor progress to ensure objectives are achieved, and evaluate all aspects of projects. The unit applies to all tourism, travel, hospitality and event sectors and the project could relate to event planning and execution, product development, research or initiatives such as the introduction of new workplace systems or technologies. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and project management decisions.
      Prerequisites: Nil
    • BSBMGT608
      Manage innovation and continuous improvement
      CIT Code: MGNT333
      Description: This unit describes the skills and knowledge required to sustain and develop an environment in which continuous improvement, innovation and learning are promoted and rewarded.
      It applies to people with managerial responsibilities who aim to build a better and more effective work environment. Continuous improvement and innovation have links with the model of the learning organisation and people working at this level play an important role in building the culture, values and attitudes of the organisation.
      Prerequisites: Nil
  • Job Opportunities

    Certificate III: This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
    Possible job titles include: Patisserie.

    Certificate IV: This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.
    Possible job titles include: chef de partie, chef patissier.

    Diploma: This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager. Possible job titles include: restaurant manager, banquet or function manager, Executive chef, kitchen manager, motel manager, unit manager (catering operations), sales & marketing assistant, human resources assistant.

    Advanced Diploma: This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager. Possible job titles include:

    • Food and beverage manager
    • Operations manager
    • Cafe owner or manager
    • Human resources coordinator
    • Sales and marketing coordinator
  • Teaching Methods and Assessment

    Students will develop industry skills through hands-on experience in CIT’s well-equipped commercial kitchens on campus, whilst applying those skills and knowledge into practice during engagement in CIT’s commercial business operations.

    Students will learn through a blend of face to face and online learning using digital and teacher resources, textbooks, work experience/industry placement and online learning and student engagement through eLearn.

    Students will be assessed through direct observation, portfolios, product based methods (reports, presentations) and evidence from the workplace (eg. logbook).

  • Pathways to Further Study

    Students who gain entry into Charles Sturt University and successfully complete the Advanced Diploma of Business will receive 96 credit points (1.5 years) towards the Bachelor of Business Studies, delivered on CIT's Reid campus.

    Students are advised to speak directly with individual universities in relation to course choices and pathways.

    Certificate III in Patisserie (1 year)
    PLUS
    Certificate IV in Patisserie (6 months)
    PLUS
    Diploma of Hospitality Management (Patisserie Stream) (6 months)
    PLUS
    Advanced Diploma of Hospitality Management (6 months)
    = 2.5 years of study
    Optional degree pathway available