Assessment Kit-SIT50416 Diploma of Hospitality Management

Our assessment resources contain everything you need to begin assessing your learners.

Our assessment resources include:

• Assessment Pack (Student)
• Trainer Assessment Pack (Marking Guide)
• Mapping for each unit of competency
• Assessment Record Tools

Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:

• Industry consultation
• Robust validations
• Assessment of best practice holistic delivery

We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!

Core units
BSBDIV501	Manage diversity in the workplace
BSBMGT517	Manage operational plan
SITXCCS007	Enhance customer service experiences
SITXCCS008	Develop and manage quality customer service practices
SITXCOM005	Manage conflict
SITXFIN003	Manage finances within a budget
SITXFIN004	Prepare and monitor budgets
SITXGLC001	Research and comply with regulatory requirements
SITXHRM002	Roster staff
SITXHRM003	Lead and manage people
SITXMGT001	Monitor work operations
SITXMGT002	Establish and conduct business relationships
SITXWHS003	Implement and monitor work health and safety practices
Elective units
SITXFSA001	Use hygienic practices for food safety	Group A
SITHCCC020	Work effectively as a cook	Group B
SITHCCC001	Use food preparation equipment	Group C
SITHCCC003	Prepare and present sandwiches	Group C
SITHCCC006	Prepare appetisers and salads	Group C
SITHCCC007	Prepare stocks, sauces and soups	Group C
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes	Group C
SITHCCC012	Prepare poultry dishes	Group C
SITHCCC013	Prepare seafood dishes	Group C
SITHCCC014	Prepare meat dishes	Group C
SITHFAB002	Provide responsible service of alcohol	Group C
SITXFSA002	Participate in safe food handling practices	Group C
SITHPAT006	Produce desserts	Group C
SITXINV002	Maintain the quality of perishable items	Group C
SITHIND002	Source and use information on the hospitality industry	Group C
Additional electives
SITHIND001	Use hygienic practices for hospitality service
BSBADM502	Manage meetings
BSBRES401	Analyse and present research information
SITHCCC019	Produce cakes, pastries and breads
HLTAID003	Provide first aid
SITHFAB005	Prepare and serve espresso coffee
SITXFSA002	Participate in safe food handling practices
SITXHRM004	Recruit, select and induct staff
SITHIND001	Use hygienic practices for hospitality service
SITHKOP007	Design and cost menus

• This qualification will include the pre-selected units as listed above.
• Upon request, we can develop additional elective units that are not currently listed.
• If you wish to make any elective changes, kindly reach out to us at info@caqa.com.au before placing your order.
• Please note that any elective changes involving units that are currently unavailable may result in additional charges to cover development costs.
• Please note that the quantity of units delivered will correspond to the number of units included in the training product on training.gov.au