Combo Pack-SIT30616 Certificate III in Hospitality and SIT30716 Certificate IV in Hospitality

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

Our learner resources include:
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• Learner Guide
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• PowerPoint Presentation
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• Session Plan
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• Classroom Activities
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• Self Study Guide
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Our assessment resources include:
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• Assessment Pack (Student)
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• Trainer Assessment Pack (Marking Guide)
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• Mapping for each unit of competency
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• Assessment Record Tools
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Our learner and assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:
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• Industry consultation
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• Robust validations
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• Assessment of best practice holistic delivery
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We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. Do not forget about our QUALITY ASSURANCE GUARANTEE!

Learner GuidennnnSelf-Study GuidennnnClass activities booknnnnPowerPoint presentationnnnnSession PlansnnnnStudent Assessment PacknnnnTrainer/Assessor Assessment PacknnnnFully mapped to training package requirementsnnnnAccess to simulated business resourcesnnnn
We develop resources using the following steps:
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1. We hire subject matter experts to write our learning and assessment resources to ensure they are industry and workplace relevant and current.
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2. Before we commence writing our assessment tools we identify the assessment requirements of the training package/accredited course, collect feedback from industry, and identify what assessment methods are appropriate for the students.
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3. We design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning and assessment tools demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.
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4. An assessment tool is comprised of a number of components which ensure assessment is conducted in a manner that is fair, flexible, valid and reliable. These components include:
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   • Context and conditions of assessment
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   • Task to be administered to the student
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   • An outline of evidence to be gathered from the candidate
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   • Evidence criteria used to assess the competence of the student
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   • Administration, recording and reporting requirements
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5. All resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.
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RTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.

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SIT30616 Certificate III in Hospitality

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Core units
BSBWOR203	Work effectively with others
SITHIND002	Source and use information on the hospitality industry
SITHIND004	Work effectively in hospitality service
SITXCCS006	Provide service to customers
SITXCOM002	Show social and cultural sensitivity
SITXHRM001	Coach others in job skills
SITXWHS001	Participate in safe work practices
Elective units
SITXFSA001	Use hygienic practices for food safety	Group A
SITHCCC003	Prepare and present sandwiches	Group B
SITHFAB002	Provide responsbile service of alcohol	Group B
SITHCCC006	Prepare appetisers and salads	Group B
SITXINV001	Receive and store stock	Group B
SITXFSA002	Participate in safe food handling practices	Group B
SITXINV002	Maintain the quality of perishable items	Group C
SITXWHS002	Identify hazards, assess and control safety risks	Group C

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SIT40416 Certificate IV in Hospitality

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Core units
BSBDIV501	Manage diversity in the workplace
SITHIND004	Work effectively in hospitality service
SITXCCS007	Enhance customer service experiences
SITXCOM005	Manage conflict
SITXFIN003	Manage finances within a budget
SITXHRM001	Coach others in job skills
SITXHRM003	Lead and manage people
SITXMGT001	Monitor work operations
SITXWHS003	Implement and monitor work health and safety practices
Elective units
SITXFSA001	Use hygienic practices for food safety	Group A
BSBSUS401	Implement and monitor environmentally sustainable work practices	Group B
SITHFAB002	Provide responsible service of alcohol	Group B
SITHFAB004	Prepare and serve non-alcoholic beverages	Group B
SITHFAB005	Prepare and serve espresso coffee	Group B
SITXFSA001	Use hygienic practices for food safety	Group B
SITXFSA002	Participate in safe food handling practices	Group B
SITXHRM002	SMaintain the quality of perishable items	Group B
SITXWHS002	Identify hazards, assess and control safety risks	Group B
SITXFIN002	Interpret financial information	Group B
SITHFAB014	Provide table service of food and beverage	Group B

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