thh02 hospitality training package...thh02 hospitality training package & tht02 tourism training...
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THH02 HOSPITALITY TRAINING PACKAGE
&
THT02 TOURISM TRAINING PACKAGE
VOLUME 1: QUALIFICATIONS, ASSESSMENT
GUIDELINES AND SUPPORTING INFORMATION
This is the first of five volumes which comprise the endorsed components of the Tourism and Hospitality Training Packages. This volume must be used in conjunction with other relevant volumes, as follows: Volume 2 General Competency Standards for Tourism and Hospitality Volume 3 Competency Standards for Tourism Volume 4 Competency Standards for Hospitality Volume 5 E-business Competency Standards for Tourism and Hospitality Note: For ease of use, the common components of the two industry Training Packages have been combined. Volume 1 contains the Qualifications, Assessment Guidelines and Supporting Information for both the Tourism and Hospitality Training Packages. Volumes 2 and 5 contain general competency standards which are applicable to both Tourism and Hospitality.
© Australian National Training Authority (ANTA), 2002
Level 11, AMP place
10 Eagle Street
BRISBANE, QLD 4000
Phone: (07) 3246 2300
Fax: (07) 3246 2490
All rights reserved. This work has been produced initially with the assistance of funding provided
by the Commonwealth Government through ANTA. This work is copyright, but permission is given
to teachers, trainers and assessors to make copies by photocopying or other duplicating processes
for use within their own training organisation or in a workplace where the training is being
conducted. This permission does not extend to the making of copies for use outside the immediate
training environment for which they are made, nor the making of copies for hire or resale to third
parties. For permission outside of these guidelines, apply in writing to the Australian National
Training Authority.
This work is the result of wide consultations with many industry participants throughout Australia.
Consequently it is a collaborative view not necessarily representing any specific body and no single
body warrants its content or accepts any liability.
Published by: Australian Training Products Ltd
Level 25, 150 Lonsdale St
Melbourne 3000
Phone: +61 3 96550600 Fax: +61 3 9639 4684
www.atpl.net.au e-mail: [email protected]
First Published March, 2002
STOCKCODE: 9070206S
ISBN: 0 642 79800 1
THH02 Hospitality Training Package & THT02 Tourism Training Package - Common V1 of 2
Printed for Australian Training Products Ltd by Mercury Printeam, Melbourne, Australia
AESharenet: P
Version 2.1
31/05/2010
THT02 Tourism Training Package
THH02 Hospitality Training Package
This volume contains part of the endorsed component of the Tourism and Hospitality Training
Packages. It is one of four volumes and must not be used in isolation from those other volumes.
Volume 1 Volume 2 Volume 3 Volume 4 Volume 5
Qualifications, Assessment Guidelines
and Supporting Information
General and Cross-industry
Competency Standards
Tourism Competency Standards
Hospitality Competency Standards
E-business Competency Standards
Introduction
Tourism
Qualifications
Hospitality
Qualifications
Assessment
Guidelines –
Tourism and
Hospitality
Competency
Standards –
Tourism and
Hospitality
Supporting
Information
Appendices
Common Core
Customer
Service, Sales and
Marketing
Hygiene, Health,
Safety and
Security
General
Administration
Financial
Administration
Computer
Technology
Technical and
Maintenance
Services
Languages Other
than English
Merchandise
Sales
Training and
Assessment
Leadership and
Management
Tourism Core
Planning and
Product
Development
Meetings and
Events
Sales and Office
Operations
Tour Operations
Guiding
Attractions and
Theme Parks
Wine Tourism
Hospitality Core
Food and
Beverage
Gaming
Front Office
Housekeeping
Commercial
Cookery
Commercial
Catering
Patisserie
Asian Cookery
Opportunity
Analysis
Strategy
Development
Customer Service
Website
Development &
Management
Marketing
Information
Management
E-business
Trading
Systems
Administration
Communication
List of Qualifications in the Tourism and Hospitality Training
Packages
Tourism Qualifications: National Codes and Titles
Indigenous Culture Qualification
THT10102 Certificate I in Tourism (Australian Indigenous Culture)
Cross-Industry Tourism Qualifications (Cert II – III)
THT20502 Certificate II in Tourism (Operations)
THT31002 Certificate III in Tourism (Operations)
Sector-Specific Tourism Qualifications (Cert III and IV)
THT30202 Certificate III in Tourism (Retail Travel Sales)
THT30302 Certificate III in Tourism (International Retail Travel Sales)
THT30502 Certificate III in Tourism (Tour Wholesaling)
THT30602 Certificate III in Tourism (Visitor Information Services)
THT30702 Certificate III in Tourism (Attractions and Theme Parks)
THT30902 Certificate III in Tourism (Guiding)
THT40302 Certificate IV in Tourism (Guiding)
THT40402 Certificate IV in Tourism (Natural and Cultural Heritage)
Meetings and Event Management Qualifications
THT30102 Certificate III in Meetings and Events
THT50203 Diploma of Event Management
Cross-Industry Tourism Qualifications (Cert IV – Advanced Diploma)
THT40102 Certificate IV in Tourism (Sales & Marketing)
THT40202 Certificate IV in Tourism (Operations)
THT50102 Diploma of Tourism (Marketing and Product Development)
THT50302 Diploma of Tourism (Operations Management)
THT60102 Advanced Diploma of Tourism Management
Hospitality Qualifications: National Codes and Titles
Hospitality Operations Qualifications (Cert I – IV)
THH11002 Certificate I in Hospitality (Operations)
THH21802 Certificate II in Hospitality (Operations)
THH33002 Certificate III in Hospitality (Operations)
THH42602 Certificate IV in Hospitality (Supervision)
Kitchen Operations Qualifications (Cert I – IV)
THH11102 Certificate I in Hospitality (Kitchen Operations)
THH22002 Certificate II in Hospitality (Kitchen Operations)
THH21702 Certificate II in Hospitality (Asian Cookery)
THH31502 Certificate III in Hospitality (Commercial Cookery)
THH32902 Certificate III in Hospitality (Catering Operations)
THH31602 Certificate III in Hospitality (Patisserie)
THH33102 Certificate III in Hospitality (Asian Cookery)
THH41302 Certificate IV in Hospitality (Commercial Cookery)
THH42502 Certificate IV in Hospitality (Catering Operations)
THH41402 Certificate IV in Hospitality (Patisserie)
THH42702 Certificate IV in Hospitality (Asian Cookery)
Cross –Industry Qualifications (Cert IV – Advanced Diploma)
THH51202 Diploma of Hospitality Management
THH60202 Advanced Diploma of Hospitality Management
Use of Current Version
Important
Training Packages are not static documents. Changes are made periodically to reflect the latest
industry practices.
Before commencing any form of training or assessment, you must ensure delivery is from the
current version of the Training Package.
To ensure you are complying with this requirement:
check the Print Version Number found just below the copyright statement on the imprint page
of your current Training Package;
access the ATP website (http://www.atpl.net.au ) and check the latest Print Version Number
which is displayed in the sample of the Training Package;
in cases where the Print Version Number is later than yours, the Print Version Modification
History in the Training Package sample on the ATP website will indicate the changes that have
been made.
The Modification History is also available on the website of the developer of the Training Package
(http://www.tourismtraining.com.au)
The National Training Information Service (http://www.ntis.gov.au) also displays any changes in
Units of Competency and the packaging of qualifications.
Print Version Modification History
MODIFICATION HISTORY – ENDORSED MATERIALS Please refer to the National Training Information Service for the latest version of Units of Competency and
Qualification information (http://www.ntis.gov.au).
Combined THH02 Hospitality Training Package & THT02 Tourism Training
Package Sheet: 1 of 1
Ve
rsio
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Da
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f R
ele
ase
Au
tho
risa
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Comments
1997 NTFC THH97 – Original , Version
1998 NTFC THT98 - Original version
1.0
0
20/03/2002 NTQC Primary Release revised versions
2.0
0
31/10/2002 NTQC
Secondary Release, inclusion of 28 E-business competency standards
2.0
0
09/03/2005 ANTA
Category One changes:
Correct grammatical and typographical errors.
Update the Diploma of Event Management to THT50203.
Update THTLANO1_A with four new languages and their respective codes.
Include the Innovation Standards from the Caravan Industries Training Package in Volume 5.
2.1
31/05/2010 DEEWR Corrections Made
Forms control: All endorsed training packages will have a version number displayed on the imprint page of every volume constituting that training package. Every training package will display an up-to-date copy of this modification history form, to be placed immediately after the contents page of the first volume of the training package. Comments on changes will only show sufficient detail to enable a user to identify the nature and location of the change. Changes to training packages will generally be batched at quarterly intervals. This modification history form will be included within any displayed sample of that training package and will constitute all detail available to identify changes.
Table of Contents
Section One Introduction Section Two Tourism Qualifications Section Three Hospitality Qualifications Section Four Assessment Guidelines Section Five Competency Standards Section Six Supporting Information Appendices
Appendix A: Relationship between Qualifications and Units of Competence in THH97/THT98 (old) and THH01/THT02(new) Appendix B: Australian Qualifications Descriptors Appendix C: Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content Appendix D: Tourism and Hospitality Competency Standards: Pre-requisite Units Appendix E Tourism and Hospitality Competency Standards: Generic Skill Units Appendix F: New Zealand - Australia Hospitality Qualifications Equivalences Appendix G: Tourism and Hospitality Training Packages: Suggested Equipment and Resource Lists Appendix H: Mapping to Business Services Units Appendix I Glossary
Tourism Qualifications
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Introduction
Training Packages are a key feature of vocational education and training in Australia. They are part
of the National Training Framework that aims to make training and regulatory arrangements simple,
flexible and relevant to the needs of industry.
The Hospitality and Tourism Training Packages were first developed and endorsed in 1997 and
1998 respectively. This current version has been reviewed and reproduced as an integrated
publication comprising four volumes. This User Guide contains assessment guidelines,
qualifications and industry requirements applicable to both Hospitality and Tourism.
The review included widespread and extensive consultation with industry and training providers. As
a result, some key changes have been made in this version. An overview is as follows:
increased flexibility in qualifications, addition of new qualifications for Event Management,
Natural and Cultural Heritage Tourism and merging of qualifications to better reflect industry
needs
expanded industry guidance for packaging qualifications through the inclusion of examples of
elective groups for particular job outcomes
expanded industry requirements for assessment
development of a range of support information in the User Guide such as a summary of unit
content, guidance on AQF packaging, and mappings of pre-requisite units and generic skills
general enhancement of all competency standards, including more detailed guidance on
knowledge requirements, improved guidance on assessment, and more specific and rigorous
assessment requirements
minor changes to some competency standards in codes, titles and/or content
development or incorporation of competency standards to cover areas such as espresso coffee,
wine tourism, technology, languages other than English, event management and specialist
guiding knowledge
the provision of examples within each competency standard on the application of Key
Competencies and suitable assessment methods.
Details of specific changes are found in Appendix A.
Training Packages are developed by industry for industry
This Package has been funded by the Australian National Training Authority which funds National
Industry Training Advisory Bodies (ITABs) and Recognised Bodies to develop Training Packages.
Extensive consultation occurs during development to ensure that the Training Package is relevant
and useable. And before the completed Training Package is endorsed for use, the developer or
ITAB must validate it and show that it has broad industry support.
Training Packages encourage training at work
Training may occur at the workplace, off the job, at a training organisation, during regular work, or
through work experience, work placement or work simulation. Usually it involves a combination of
these methods, depending on what suits the learner and the type of learning and particular
vocational outcome.
Training Packages provide many pathways to competency
Australians can achieve vocational competency in many ways. Training Packages acknowledge this
by emphasising what the learner can do, not how or where they learned to do it. For example, some
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experienced workers might be able to demonstrate competency against the standards and gain a
qualification without completing a formal training course.
TRAINING PACKAGE COMPONENTS
A Training Package comprises two components; endorsed material and support materials. The
Australian National Training Authority‟s National Training Quality Council oversees the endorsed
component.
ENDORSED MATERIALS
Endorsed components of a Training Package consist of three parts: Competency Standards,
National Qualifications, and Assessment Guidelines. Each of these components is outlined below.
Competency Standards Competency Standards provide an industry benchmark for training and assessment. They specify
the scope of knowledge and skills to be covered in the Training Package. They enable enterprises to
accurately define particular roles within industry, and are a useful guide when designing job
classifications, workplace appraisal, and skill development. They are the basis for designing
vocational education and training courses and assessment approaches for delivery off the job by
registered training providers.
Key Features
Each Unit of Competency identifies a discrete workplace requirement.
Units incorporate the knowledge and skills that underpin competency. They encompass relevant
values and attitudes, language, literacy and numeracy, and occupational health and safety
requirements.
Key Competencies are identified at the unit or qualification level.
Units are flexible in how they can be applied, but they are sufficiently detailed to guide
registered training organisations (RTOs) and assessors, and to provide consistent outcomes.
National Qualifications
National Qualifications within the Australian Qualifications Framework (AQF) are awarded when
a learner (who might be an employee) has been assessed as achieving a combination of Units of
Competency that provides a meaningful outcome at an industry or enterprise level. Each
qualification consists of a number of core and/or elective Units of Competency that industry
representatives consider workers require to perform a particular job. Where an individual achieves
one or more Units of Competency without completing a qualification, a Statement of Attainment is
issued that recognises their achievement.
Key Features
Each qualification (comprising specified Units of Competency) is aligned directly against the
AQF.
The qualifications covered within a Training Package may range from Certificate I to Advanced
Diploma, and will include the national title for each qualification.
New Apprenticeship pathways will be identified within the Training Package.
The Qualification will display the Nationally Recognised Training logo.
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A Statement of Attainment is issued to individuals who have been assessed and deemed
competent against a Unit of Competency. Statements of Attainment issued by one RTO must be
recognised by other RTOs. Accrual of specified Statements of Attainment can eventually lead to a
learner meeting all the requirements of a qualification.
Key Features
Statements of Attainment will identify the Units of Competency for which the individual has
been assessed and is deemed competent by the RTO.
They will display the Nationally Recognised Training logo.
They will identify the RTO.
Assessment Guidelines
Assessment Guidelines provide a framework for accurate, reliable and valid assessment of the
applicable Competency Standards. They ensure that all assessments are thorough, consistent and
valid. They provide important quality assurance in the issuing of qualifications.
Endorsed components of a Training Package may be complemented and supported by the
development of optional learning strategies, assessment tools and professional development
materials.
SUPPORT MATERIALS
Support materials to be used in conjunction with Training Package can be produced by RTOs,
private and commercial developers, DETYA, State Training Authorities or through ANTA.
They can consist of:
learning strategies that assist training providers to design specific training programs that will
help trainees attain the required competencies;
assessment materials that can be used by assessors to gather sufficient evidence of competency
to make reliable judgements about whether a person has met the required Competency Standard;
professional development materials that provide information, hints and resources for trainers
and assessors that will help them successfully implement the Training Package.
RTOs will usually develop their own supporting
resources. They can also draw upon any other resources
developed specifically to support the Training Package.
Support materials that have passed successfully through
ANTA‟s official “Noting” process can use the official
logo to indicate that they meet specified quality criteria.
The logo is depicted here.
Noted support materials are listed on the National
Training Information Service (NTIS), together with a
detailed description and information on their availability
and the type of product. NTIS can be located on
http://www.ntis.gov.au Although the noting process has been adopted as a guide to quality-assured supporting resources, it
is not compulsory for RTOs to submit their support resources to ANTA. They are at liberty to use
whatever resources are available to them to meet the requirements of a qualification or a Unit of
Competency.
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GENERAL INFORMATION
The components of an endorsed Training Package are illustrated in the following diagram:
Supporting resources are generally produced to directly relate to a single or multiple units of
competency, industry sector, qualification or the total Training Package. They tend to fall into one
or more of the categories illustrated below.
VERSION CONTROL
ANTA has a system for tracking changes across subsequent editions of Training Packages and their
constituent components. Anyone using a Training Package should follow ANTA‟s recommended
procedure for determining the currency of the information in their edition.
Training Package
Each Training Package has been assigned a unique five-character code, for example THH97. The
final two characters (the version identifier) represent the year the Training Package was initially
endorsed. Units of Competency and qualifications originating in that Training Package will have
their own longer codes, which will commence with the first three letters of the Training Package
code (THH in this example).
Units of Competency
Whereas the first three characters of the code assigned signify the Training Package, the last
character will always be a letter representing the version identifier. The code for a Unit of
Competency is assigned when the initial Training Package is endorsed, or when new sectors or new
units are added to an existing endorsed Training Package. A typical code consists of up to 12
National Competency Standards
National
Qualifications
Endorsed
Professional Development Materials
Assessment
Materials
Learning
Strategy
Assessment Guidelines
Supporting Resources
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characters. These characters normally consist of a mixture of capital letters and numbers. A typical
style of code may be THHBFB023A. The first three characters are always letters and are the same
letters used to code the original Training Package of which the unit was part. In the example, the
code for the original Training Package commenced with THH. The last letter (A) in the Unit of
Competency code is the letter used for the version control. The “A” indicates that this is the original
unit.
If one lot of changes has been incorporated since the unit was first endorsed, but without a
significant change (ie. 80% commonality) to the unit outcomes, the version identifier will be a “B”.
The different version identifier usually means that minor changes have been incorporated without
affecting the overall unit outcome. Typically this would mean that wording has changed in the
Range Statement or the Evidence Guide, providing clearer intent. The next batch of minor changes
would result in a “C”, and so on throughout the life of the unit.
Any letters or numbers (this can be up to eight characters) between the first three characters and the
version control letter are assigned by the developer of the unit and may relate to an industry sector,
function or skill area.
Where changes are incorporated that alter the unit outcome, a new code is assigned and changes are
made to the unit title.
Differences in the version identifier of Units of Competency on Statements of Attainment issued by
RTOs are not significant, as outcomes of the unit have not changed significantly.
Qualifications
All qualifications are assigned a unique eight-character code. The last two characters (version
identifier) are always numbers and represent the year in which the qualification was endorsed. In all
instances, qualifications included and endorsed in the original Training Package have an identical
version identifier to those of the originating Training Package. In cases where qualifications are
added after the initial endorsement of the Training Package, they are assigned a version identifier
denoting the year they were endorsed. This may not be the year the original Training Package was
initially endorsed.
Review Date
On the title page and in the footer of each Training Package page there is reference to a review date.
This date is determined at the time of endorsement of the Training Package and indicates when the
Training Package is to be reviewed in the light of changing technologies, circumstances, industrial
relations etc. The review date is not to be regarded as an expiry date as the Training Package and its
components remain current until they are reviewed or replaced.
Tourism Qualifications
National Tourism Qualifications 1
WHAT ARE THE NATIONAL QUALIFICATIONS? 1
Qualifications, Not Courses 1
Statement of Attainment 2
TOURISM QUALIFICATIONS AT A GLANCE 3
ALIGNMENT TO THE AUSTRALIAN QUALIFICATIONS FRAMEWORK 4
PACKAGING UNITS OF COMPETENCY FOR A QUALIFICATION 5
QUALIFICATION TITLES 6
FORMAT OF QUALIFICATIONS 7
PATHWAYS TO QUALIFICATIONS 7
CUSTOMISATION OF QUALIFICATIONS 7
LINKAGES TO OTHER UNITS AND PRE-REQUISITES 8
NEW APPRENTICESHIPS 8
INDIGENOUS CULTURE QUALIFICATION (CERT I) 10
THT10102: Certificate I in Tourism (Australian Indigenous Culture) 11
CROSS-INDUSTRY TOURISM QUALIFICATIONS (CERT II - III) 12
THT20502: Certificate II in Tourism (Operations) 13
THT31002: Certificate III in Tourism (Operations) 16
SECTOR-SPECIFIC TOURISM QUALIFICATIONS (CERT III AND IV) 20
THT30202: Certificate III in Tourism (Retail Travel Sales) 21
THT30302: Certificate III in Tourism (International Retail Travel Sales) 23
THT30502: Certificate III in Tourism (Tour Wholesaling) 25
THT30602: Certificate III in Tourism (Visitor Information Services) 27
THT30702: Certificate III in Tourism (Attractions and Theme Parks) 29
THT30902: Certificate III in Tourism (Guiding) 31
THT40302: Certificate IV in Tourism (Guiding) 33
THT40402: Certificate IV in Tourism (Natural and Cultural Heritage) 35
MEETINGS AND EVENT MANAGEMENT QUALIFICATIONS 38
THT30102: Certificate III in Meetings and Events 39
THT50203: Diploma of Event Management 41
CROSS-INDUSTRY TOURISM QUALIFICATIONS (CERT IV – ADVANCED DIPLOMA) 46
THT40102: Certificate IV in Tourism (Sales & Marketing) 47
THT40202: Certificate IV in Tourism (Operations) 49
THT50102: Diploma of Tourism (Marketing and Product Development) 52
THT50302: Diploma of Tourism (Operations Management) 55
THT60102: Advanced Diploma of Tourism Management 59
Tourism Qualifications
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National Tourism Qualifications
WHAT ARE THE NATIONAL QUALIFICATIONS?
The National Qualifications represent one of the endorsed components of the Tourism Training Package. National Competency Standards describe the skills needed by people working in all sectors of the industry. The National Qualifications show the required packaging of competencies to achieve qualifications in particular areas and at different levels. When a person has been assessed, either in the workplace or in a training institution, they can receive formal recognition of their competencies. This formal recognition of competencies leads to a Statement of Attainment or a qualification. To achieve a qualification, a person must achieve the full set of units of competence as specified in this document. The national tourism qualifications: are based directly on national industry competency standards are based on jobs in the industry and workplace requirements rather than courses and curriculum
allow training to be structured and delivered through a range of pathways can be achieved on-the-job allow for the recognition of existing competencies of workers.
The National Qualifications: identify the full range of national tourism qualifications show the titles for each of the national qualifications
set down the competency units that make up each of the qualifications
QUALIFICATIONS, NOT COURSES The National Qualifications are not courses and the standards are not curriculum documents. The qualifications combine groups of competencies required to perform work at each qualification level. Courses provide one learning pathway to a qualification. Teachers and trainers can use their professional judgement to construct training programs that suit the needs of students, training organisations and enterprises. Teachers decide on the delivery methods and resources they will use. The Training Package allows training organisations to decide what they will teach, when and how. It describes the outcomes of training but leaves the detailed decision-making and implementation to Registered Training Organisations (RTO‟s). Depending on how an RTO structures its course, a course may lead to the achievement of more than one national qualification.
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STATEMENT OF ATTAINMENT If a qualification is only partly achieved, a Statement of Attainment can be issued for successful achievement of a single unit or for a group of units. At a later date, the person can undertake further skill development or training and be assessed against additional competencies until he/she has achieved all the competencies required for a full qualification. RTOs must recognise and give credit for the competencies that have been recorded on a Statement of Attainment.
Tourism Qualifications
TOURISM QUALIFICATIONS AT A GLANCE
CERTIFICATE III IN
TOURISM (GUIDING)
CERTIFICATE III IN
MEETINGS AND
EVENTS
CERTIFICATE IV IN TOURISM (GUIDING)
CERTIFICATE III IN TOURISM
(ATTRACTIONS &
THEME PARKS)
CERTIFICATE III IN
TOURISM (RETAIL TRAVEL
SALES) (INTERNATIONAL
RETAIL TRAVEL
SALES)
CERTIFICATE IV IN TOURISM (SALES AND MARKETING)
CERTIFICATE IV IN TOURISM (OPERATIONS)
ADVANCED DIPLOMA OF TOURISM MANAGEMENT
CERTIFICATE II IN TOURISM (OPERATIONS)
CERTIFICATE I IN TOURISM (AUSTRALIAN INDIGENOUS
CULTURE)
CERTIFICATE
III IN TOURISM
(OPERATIONS)
DIPLOMA OF EVENT MANAGEMENT
CERTIFICATE IV IN TOURISM (NATURAL AND CULTURAL
HERITAGE)
DIPLOMA OF TOURISM /(OPERATIONS
MANAGEMENT) DIPLOMA OF TOURISM /(MARKETING &
PRODUCT DEVELOPMENT)
CERTIFICATE III IN TOURISM
(TOUR
WHOLESALING)
CERTIFICATE III IN TOURISM
(VISITOR
INFORMATION
SERVICES)
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ALIGNMENT TO THE AUSTRALIAN QUALIFICATIONS FRAMEWORK
The Tourism Training Package covers vocational education and training qualifications at six levels:
Certificate I Certificate II Certificate III Certificate IV Diploma Advanced Diploma
These qualifications comply with the guidelines of the Australian Qualifications Framework. The Australian Qualifications Framework is a nationally consistent system for all qualifications issued in Australia. There are twelve qualifications in the Australian Qualifications Framework, with six being relevant to vocational education and training. The twelve AQF qualifications are:
SCHOOLS SECTOR
VET SECTOR
HIGHER EDUCATION
SECTOR
Senior Secondary Certificate of Education
Advanced diploma Diploma Certificate IV Certificate III Certificate II Certificate I
Doctoral degree Masters degree Graduate diploma Graduate certificate Bachelor degree Advanced diploma Diploma
In practice, it is not unusual for the Schools Sector to be delivering Certificate I or higher, for the VET Sector to deliver Graduate Certificates and for the Higher Education Sector to be involved in the delivery of Certificate IV.
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The following table provides a brief description of the skills performed at each level of the Australian Qualifications Framework.
Qualification and Brief Description of the Competencies
Used at Each Level Certificate I Certificate I represents a limited qualification used in some industries as a baseline entry point. It often comprises generic industry competency requirements with a limited technical range where work is routine and closely supervised. Certificate II Certificate II represents a base operational qualification that encompasses a range of functions/activities requiring fundamental operational knowledge and limited practical skills in a defined context. Certificate III Certificate III represents a qualification of the skilled operator who applies a broad range of competencies within a more varied work context, possibly providing technical advice and support to a team including having team leader responsibilities. Certificate IV Certificate IV represents a qualification that is based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which may involve team leadership and management and increased responsibility for outcomes. Diploma The Diploma represents a qualification that assumes a greater theoretical base and consists of specialised, technical or managerial competencies used to plan, carry out and evaluate work of self and/or team. Advanced Diploma The Advanced Diploma represents a qualification involving technical, creative, conceptual or managerial applications built around competencies of either a broad or specialised base and related to a broader organisational focus.
More detailed descriptions of each qualification level are found in Appendix B.
PACKAGING UNITS OF COMPETENCY FOR A QUALIFICATION
Qualifications may be achieved in a number of ways but, however they are gained, they must be based on the achievement of a package of competency standards. Each qualification is made up of core and elective units: the core units for each qualification ensure the integrity of the qualification
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the choice from a wide range of elective units provides flexibility The units of competency to be achieved at each level have been determined in consultation with the industry. Any RTO issuing a qualification will need to comply with this framework. However, training organisations may design learning pathways; to decide what they will teach, when and how. The qualifications are designed to be as flexible as possible to allow for the variety of work situations in the tourism industry. Electives should be selected so that the qualification outcome is in accordance with the distinguishing features of each qualification as outlined in the AustralianQualifications Handbook. Each competency unit is not placed at an Australian Qualifications Framework level, but may be appropriate at a number of levels. It is the combination of units that determines the level of a qualification rather than the individual units. Thus, a unit may appear in various qualifications. Regardless of the level of the qualification, the scope and depth of skills and knowledge in particular units remains the same and must be assessed as such. For example, the unit Work with colleagues and customers, which deals with fundamental customer service skills, is included in all qualifications. Where additional or higher level service-related skills are required, the qualification will require achievement of other units such as Promote products and services to customers, or Manage quality customer service. Please refer to Appendix C for advice on appropriate packaging of units within qualifications.
QUALIFICATION TITLES
Each qualification has a title which meets the required format of the Australian Qualifications Framework. The titles have been determined by industry to ensure that they describe meaningful and easily-recognised industry outcomes. These titles must be used by RTOs responsible for issuing qualifications. These are listed in this document and include the words: Certificate I, II, III, IV, Diploma or Advanced Diploma to reflect the level of the
qualification industry descriptor (Tourism), except in the area of Meetings and Events where the
word “Tourism” has been removed to reflect the cross-industry focus. main functional area or specialist stream (eg Tour Wholesaling, Visitor Information Services)
Some examples are: Certificate III in Tourism (Retail Travel Sales) Certificate IV in Tourism (Sales and Marketing) Diploma of Tourism (Marketing and Product Development)
The qualifications issued by an RTO must list of all the units of competency achieved, as detailed in the Assessment Guidelines document for this training package (refer to „Reporting Assessment Outcomes‟).
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FORMAT OF QUALIFICATIONS
Each qualification clearly lists all the units of competence required for that particular qualification. This means, for example, that the core units of competence required for a Certificate II in Tourism (Operations) still appear as core units of competence for a Diploma of Tourism (Operations Management) This “embedding” or “nesting” has been done for two reasons:
to articulate the complete range of skills required to achieve each qualification rather than
relying on references to pre-requisites or entry requirements for each successive qualification,
to ensure that higher level qualifications focussing on management or supervisory skills also
contain the required “hands-on” or practical skills.
PATHWAYS TO QUALIFICATIONS
There are many different ways in which a person may gain a national qualification. Existing employees, trainees, apprentices, or pre-employment students may obtain qualifications. The achievement of competence is what matters, not the way in which it is achieved. For example, a young person entering the industry may benefit most from a mixture of on-the-job and off-the-job learning while an experienced worker may choose an assessment-only pathway. Possible pathways are as follows: Assessment-only pathway
Combination of on-the-job training and institution based training
Institution-based training programs
On-the-job training
The tourism industry favours training which maximises workplace experience. RTOs are strongly encouraged to form close links with industry to increase learning benefits and employment outcomes for pre-employment students.
CUSTOMISATION OF QUALIFICATIONS
Tourism Industry national qualifications may be customised by including elective units of competency from a range of areas, including other relevant training packages. Within the Tourism Training Package, it is possible to achieve a general or a specialist outcome by selecting either units focussed on a particular specialist area or units covering a wider range of skills. The packaging maximises choice, giving individuals and enterprises the opportunity to combine competencies in ways that suit them. For example, the Tourism (Operations) qualifications are specifically designed for those seeking maximum choice and flexibility. A qualification like the Certificate III in Tourism (International Retail Travel Sales), on the other hand, is quite prescriptive in nature to reflect the very specific skills required in that sector of the industry. In addition to Tourism Industry competency standards, the Training Package allows for the selection of relevant units of competence from other industry packages. For example:
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Hospitality Food Processing (wine sector) Transport
Sport and Recreation Retail Business Services Assessment and Workplace Training
When units are selected from other packages the assessment requirements of those packages must be met. Some units from the National Assessment and Workplace Training Package should be achieved in holistic clusters which will count as one elective within a qualification. This encourages the acquisition of training and assessment skills within qualifications without inhibiting the selection of sufficient industry-specific units. The following clusters apply: BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective).
A full list of standards in both the Tourism and Hospitality Training Packages is found in this volume. Standards from other industries not published in this package may be obtained from the relevant national ITAB, the National Training Information Service website or from Australian Training Products.
LINKAGES TO OTHER UNITS AND PRE-REQUISITES
The requirement to achieve some competency standards prior to or in conjunction with other units is identified in the evidence guides for individual units of competence. However, these „ pre-requisites‟ have been kept to a minimum to give RTOs flexibility in packaging the qualifications and to ensure that the requirements for each qualification can be understood easily. Where there is a pre-requisite requirement, this is reflected in the National Qualifications, so that all required units are explicitly stated in the core of each qualification. When RTOs select electives, they should carefully check for any pre-requisite requirements when structuring a course. A table showing pre-requisite requirements for all units is found in Appendix D. In determining how they will implement the training package, RTOs will select appropriate learning strategies, identify the sequence in which units of competence will be achieved and identify any pre-requisites. The evidence guides for each unit also identify other units that are closely linked and may be assessed concurrently. The recommended linkages are provided as a non-prescriptive guide to assessors.
NEW APPRENTICESHIPS
The term „new apprenticeships‟ incorporates both apprenticeships and traineeships. Trainees or apprentices may be employed full time or part time. Generally, they will undergo a combination of training and assessment at work and at a training institution, or undertake all their training in the workplace. Trainees and apprentices are employed by
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an enterprise under a training contract which sets out the training to be provided. Alternatively, the employer can be a group training company, which employs trainees and rotates them between a number of employers. Training can be provided at set times (such as one day a week), in negotiated blocks of time or through other arrangements agreed by the enterprise and the training organisation. This industry training package offers traineeships and apprenticeships at any qualification level. While the package does not preclude any of the qualifications being achieved via this pathway, it is unlikely that the industry will offer apprenticeships and traineeships at the higher levels of Diploma and Advanced Diploma in the foreseeable future. All Certificate II and III and IV level qualifications listed in this training framework would be appropriate for apprenticeships and traineeship delivery. A training and assessment pathway combining on and off-the-job components is defined by the industry as the most suitable pathway for those undertaking formal traineeships or apprenticeships. In cases, where training is provided on-the-job followed by assessment off-the-job, it may be appropriate for assessment to be supported by a portfolio of evidence which demonstrates workplace performance. Supporting evidence of competency from the employer would also be appropriate. Development of apprenticeships and traineeships should take account of the characteristics of the industries at local level. Estimation of the time taken to complete an apprenticeships or traineeship pathway to a qualification should be negotiated at State/Territory level and, more meaningfully, on a case by case basis. Local and enterprise consultation will ensure that apprenticeships and traineeships are linked to local industry needs, to particular job functions for which specific units can be chosen and to specified training and assessment pathways.
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INDIGENOUS CULTURE QUALIFICATION (CERT I)
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THT10102: CERTIFICATE I IN TOURISM (AUSTRALIAN INDIGENOUS CULTURE)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THTFTG08B Interpret aspects of local Australian indigenous culture
Elective Units One (1) unit selected from the Tourism Training Package or any relevant endorsed Training
Package. Only one language unit may be counted as an elective within this qualification.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate I in Tourism (Australian
Indigenous Culture) The Certificate I in Tourism (Australian Indigenous Culture) is designed to reflect the very specific role of an Australian Indigenous person or other individual approved of by local elders who shares aspects of his or her culture with visitors in an informal way. Examples of areas of the Tourism Training Package relevant to this qualification are as follows: Guiding
Attractions and Theme Parks
Sales/Office Operations
Examples of other Training Packages relevant to this qualification are as follows: Museums
Outdoor Recreation
Entertainment
Local Government
Land Management
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Storyteller
THHGCS01B Develop and update local knowledge
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CROSS-INDUSTRY TOURISM QUALIFICATIONS (CERT II - III)
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THT20502: CERTIFICATE II IN TOURISM (OPERATIONS)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGCS01B Develop and update local knowledge
Elective Units Six (6) units with at least two (2) from one or more of the areas of the Tourism Training
Package specified below:
Sales/Office Operations
Guiding
Tour Operations
Attractions and Theme Parks
Wine Tourism
Meetings and Events
Remaining units may be selected from any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate II in Tourism (Operations) The Certificate II in Tourism (Operations) is designed to reflect the role of individuals who work in a tourism context, who perform a range of mainly routine tasks and who work under direct supervision. This entry-level qualification is flexible and broadly-based and is designed to meet a broad range of industry needs. In some sectors of the industry, there are no job outcomes at Certificate II and Certificate III qualifications should be selected (eg. guiding, travel consultancy). The tourism context for this qualification will vary and this context must guide the selection of elective units. The types of enterprise to which this qualification may apply include any business that operates in a tourism context including: Tour Operators
Attractions
Visitor Information Centres
Cruise Operators
Museums
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Examples of other areas of the Tourism and Hospitality Training Packages relevant to this qualification are as follows: Food and Beverage
Front Office
Languages
Merchandise Sales
Computer Technology
Technical and Maintenance Services
Examples of other Training Packages relevant to this qualification are as follows: Food Processing (Wine Sector)
Museums
Outdoor Recreation
Sport
Entertainment
Horticulture
Film, TV, Radio and Multimedia
Business Services
Information Technology A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Office Assistant in a Small Tour Operation
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THTSOP06B Receive and process reservations
THTSOP09B Process non-air documentation
THHGFA01B Process financial transactions
Receptionist/Office Assistant in a Professional Conference Organiser THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGFA01B Process financial transactions
THTSOP15B Process and monitor event registrations
THTFME03B Develop and update events industry knowledge
THHGFA02B Maintain financial records
Retail Sales Assistant in an Attraction
THTFAT01B Provide on-site information and assistance
THTFGT01B Work as a guide
WRRS1B Sell products and services
WRRS2B Advise on products and services
WRRCS2B Apply point of sale handling procedures
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WRRLP2B Minimise theft
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
Animal Attendant
THTFAT01B Provide on-site information and assistance
THTFAT10B Operate animal enclosure/exhibit
THTFAT11B Provide general animal care
THTFAT13B Provide customers with information on animals
THTGTM01B Carry out general maintenance
THHGHS02B Clean premises and equipment
THHGGA01B Communicate on the telephone
Meet and Greet Guide
THTFTG01B Work as a guide
THTFTG03B Develop and maintain the general knowledge required by guides
THTFTG02B Offer arrival and departure assistance
THHGCS02B Promote products and services to customers
THHGGA01B Communicate on the telephone
THHGFA01B Process financial transactions
Museum Attendant
CULMS205A Observe and report basic condition of collection
CULMS207A Assist with the presentation of public activities and events
CULMS203A Assist in maintaining public areas
THTFAT01B Provide on-site information and assistance
THTFAT07B Provide a site briefing or scripted commentary
WRRS1B Sell products and services
WRRS2B Advise on products and services
WRRCS2B Apply point of sale handling procedures
THHGFA01B Process financial transactions
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THT31002: CERTIFICATE III IN TOURISM (OPERATIONS)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGCS01B Develop and update local knowledge
THHGGA01B Communicate on the telephone
THHGSC02B Promote products and services to customers
THHGCS03B Deal with conflict situations
Elective Units
Nine (9) units with at least four (4) from one or more of the areas of the Tourism Training
Package specified below:
Sales/Office Operations Guiding Tour Operations
Attractions and Theme Parks Wine Tourism Meetings and Events
Remaining units may be selected from any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate III in Tourism (Operations) The Certificate III in Tourism (Operations) is designed to reflect the role of individuals who work in a tourism context, perform a range of skilled tasks using discretion and judgement, and who have the ability to select, adapt and transfer skills to different situations. The tourism context for this qualification will vary and this context must guide the selection of elective units. This qualification is very flexible and is designed to meet a broad range of tourism industry needs. Please note that other sector-specific Certificate III qualifications in tourism are more appropriate where a defined outcome for a particular sector is required (eg retail travel, tour wholesaling, visitor information services) The types of enterprise to which this qualification may apply include: Any small tourism business requiring multi-skilled employees
Specialist attractions (eg wineries, agricultural or industrial sites)
Tour operators
Cruise operations
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Examples of other areas of the Tourism and Hospitality Training Packages relevant to this qualification are as follows: Food and Beverage
Front Office
Languages
Merchandise Sales
Computer Technology
Technical and Maintenance Services
Training and Assessment (THHGTR01B Coach others in job skills)
Examples of other Training Packages relevant to this qualification are as follows: Wine
Museums
Outdoor Recreation
Retail
Sport
Entertainment
Horticulture
Film, TV, Radio and Multimedia
Business Services
Information Technology A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices.
Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Guide/Salesperson in an Indigenous Art Gallery and Retail Outlet
THTFAT01B Provide on-site information & assistance
THTFGT01B Work as a guide
THTFTG03B Develop and maintain the general knowledge required by guides
THTFTG07B Research and share general information on Australian indigenous culture
WRRS1B Sell products and services
WRRS2B Advise on products and services
WRRCS2B Apply point of sale handling procedures
WRRLP2B Minimise theft
THHGGA06B Receive and store stock
THHGGA02B Perform office procedures
Cellar Door Sales Person in a Winery
WRRS1B Sell products and services
WRRS2B Advise on products and services
WRRCS2B Apply point of sale handling procedures
THTFAT01B Provide on-site information & assistance
THHBFB04B Provide table service of alcoholic beverages
FDFCDSPT A Prepare for a product tasting
FDFCDSCPT A Conduct a product tasting
FDFCDSWTI A Promote wine tourism information
THTFAT01B Provide on-site information & assistance
THHBFB09B Provide responsible service of alcohol
THTFGT01B Work as a guide
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THTFTG06B Prepare and present tour commentaries or activities
Guide/Attendant in a Museum
THTFAT01B Provide on-site information and assistance
THTFGT01B Work as a guide
THTFTG14A Prepare specialised interpretive content (cultural and heritage environments)
THTFTG06B Prepare and present tour commentaries or activities
WRRS1B Sell products and services
WRRS2B Advise on products and services
WRRCS2B Apply point of sale handling procedures
CULMS205A Observe and report basic condition of collection
CULMS207A Assist with the presentation of public activities and events
CULMS203A Assist in maintaining public areas
CULMS305A Provide assistance with installing and dismantling exhibitions
CULMS306A Assist with movement and storage of objects
Attendant in a Botanic Garden THTFAT01B Provide on-site information and assistance
THTFGT01B Work as a guide
THTFTG14A Prepare specialised interpretive content (cultural and heritage environments)
THTFTG06B Prepare and present tour commentaries or activities
RUHHRT104A Provide turf care
RUHHRT306A Establish planted areas
RUHHRT301A Prepare plant displays
RUHHRT324A Propagate plants
RUHHRT316A Control weeds
RUHHRT317A Control pests and diseases
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SECTOR-SPECIFIC TOURISM QUALIFICATIONS (CERT III AND IV)
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THT30202: CERTIFICATE III IN TOURISM (RETAIL TRAVEL SALES)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGFA01B Process financial transactions
THHGCS03B Deal with conflict situations
THTSOP02B Source and provide destination information and advice
THTSOP03B Access and interpret product information
THTSOP04B Sell tourism products and services
THTSOP05B Prepare quotations
THTSOP07B Book and co-ordinate supplier services
THTSOP08B Operate a computerised reservations system
THTSOP09B Process non air documentation
THTSOP19A Construct domestic airfares
THTSOP18A Process air documentation
Elective Units Two (2) units selected from the Tourism or Hospitality Training Package or any relevant
endorsed Training Package. Only one language unit may be counted as an elective within this
qualification.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate III in Tourism (Retail Travel
Sales) The Certificate III in Tourism (Retail Travel Sales) is designed to reflect the role of retail travel consultants working in a domestic context. Examples of areas of the Tourism Training Package relevant to this qualification are as follows: Sales/Office Operations
Planning and Product Development
Sales and Marketing
General Administration
Financial Administration
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Computer Technology
Training and Assessment (THHGTR01B Coach others in job skills)
Languages
Meetings and Events
Tour Operations
Examples of other Training Packages relevant to this qualification are as follows: Telecommunications
Business Services
Information Technology
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Travel Consultant
THHGFA02B Maintain financial records
ICPMM61dA Access the Internet
THTSOP21A Construct promotional international airfares
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THT30302: CERTIFICATE III IN TOURISM (INTERNATIONAL RETAIL TRAVEL SALES)
Core Units THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGFA01B Process financial transactions
THHGCS03B Deal with conflict situations
THTSOP02B Source and provide destination information and advice
THTSOP03B Access and interpret product information
THTSOP04B Sell tourism products and services
THTSOP05B Prepare quotations
THTSOP07B Book and co-ordinate supplier services
THTSOP08B Operate a computerised reservations system
THTSOP09B Process non air documentation
THTSOP19A Construct domestic airfares
THTSOP20A Construct normal international airfares
THTSOP21A Construct promotional international airfares
THTSOP18A Process air documentation
Elective Units One (1) unit selected from the Tourism or Hospitality Training Package or any relevant
endorsed Training Package. Only one language unit may be counted as an elective within this
qualification.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate III in Tourism (International
Retail Travel Sales) The Certificate III in Tourism (International Retail Travel Sales) is designed to reflect the role of an international travel consultant. Examples of areas of the Tourism Training Package relevant to this qualification are as follows: Sales/Office Operations
Planning and Product Development
Sales and Marketing
Field/On Site Operations (Meetings)
Guiding
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General Administration
Financial Administration
Computer Technology
Training and Assessment (THHGTR01B Coach others in job skills)
Languages
Meetings and Events
Tour Operations
Examples of other Training Packages relevant to this qualification are as follows: Telecommunications
Business Services
Information Technology
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
International Corporate Consultant THHGCS08B Establish and conduct business relationships THHGCS04B Make presentations THTSOP13B Apply advanced airfare rules and procedures
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THT30502: CERTIFICATE III IN TOURISM (TOUR WHOLESALING)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGCS03B Deal with conflict situations
THTSOP02B Source and provide destination information and advice
THTSOP03B Access and interpret product information
THTSOP04B Sell tourism products and services
THTSOP05B Prepare quotations
THTSOP07B Book and co-ordinate supplier services
Elective Units Three (3) units selected from the Tourism or Hospitality Training Package or any relevant
endorsed Training Package. Only one language unit may be counted as an elective within this
qualification.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate III in Tourism (Tour
Wholesaling) The Certificate III in Tourism (Tour Wholesaling) is designed to reflect the role of staff who work in domestic inbound or outbound tour wholesaling. Job titles may include: Wholesale Operations Consultant
Reservations Sales Agent
Inbound Tour Co-ordinator
Incentive Co-ordinator
Tour Consultant
Examples of areas of the Tourism Training Package relevant to this qualification are as follows: Sales/Office Operations
Planning and Product Development
Sales and Marketing
Field/On Site Operations (Meetings)
Guiding
Hygiene, Health, Safety and Security
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General Administration
Financial Administration
Computer Technology
Training and Assessment (THHGTR01B Coach others in job skills)
Languages
Meetings and Events
Tour Operations
Examples of other Training Packages relevant to this qualification are as follows: Telecommunications
Business Services
Information Technology
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Reservations Sales Agent
THTSOP08B Operate a computerised reservations system
THHGFA01B Process financial transactions
Units from Call Centre stream of Telecommunications Training Package
Inbound Tour Co-ordinator
THTSOP09B Process non-air documentation
THTPPD03B Source and package tourism products and services
THHGGA04B Prepare business documents
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THT30602: CERTIFICATE III IN TOURISM (VISITOR INFORMATION SERVICES)
Core Units
Elective Units Four (4) units with at least two from the Tourism or Hospitality Training Package. Remaining
units may be selected from any relevant endorsed Training Package. Only one language unit
may be counted as an elective within this qualification.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate III in Tourism (Visitor
Information Services) The Certificate III in Tourism (Visitor Information Services) is designed to reflect the role of staff working in the information services sector. It may also apply to those individuals who fulfil a dual information/sales function in tourism destinations. Job titles may include: Information Officer
Booking Agent
Examples of areas of the Tourism Training Package relevant to this qualification are as follows: Sales/Office Operations
Planning and Product Development
Sales and Marketing
Meetings and Events
Tour Operations
Guiding
Hygiene, Health, Safety and Security
General Administration
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGFA01B Process financial transactions
THHGCS03B Deal with conflict situations
THHGCS01B Develop and update local knowledge
THTSOP02B Source and provide destination information and advice
THTSOP03B Access and interpret product information
THTSOP04B Sell tourism products and services
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Financial Administration
Computer Technology
Training and Assessment (THHGTR01B Coach others in job skills)
Languages
Merchandise Sales
Examples of other Training Packages relevant to this qualification are as follows: Local Government
Business Services
Information Technology
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Information Officer
WRRS1B Sell products and services
WRRCS2B Apply point of sale handling procedures
THTSOP06B Receive and process reservations
THTSOP09B Process non-air documentation
THTPPD12B Develop host community awareness of tourism
THTSOP01B Operate an automated information system
Booking Agent
THTSOP09B Process non-air documentation
THTSOP07B Book and co-ordinate supplier services
THHGFA02B Maintain financial records
THTSOP01B Operate an automated information system
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THT30702: CERTIFICATE III IN TOURISM (ATTRACTIONS AND THEME PARKS)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGGA01B Communicate on the telephone
THHGCS01B Develop and update local knowledge
THHGCS02B Promote products and services to customers
THHGCS03B Deal with conflict situations
THTFAT01B Provide on site information and assistance
Elective Units Eight (8) units selected from the Tourism or Hospitality Training Package or any relevant
endorsed Training Package. Only one language unit may be counted as an elective within this
qualification.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate III in Tourism (Attractions
and Theme Parks) The Certificate III in Tourism (Attractions and Theme Parks) is designed to reflect the role of specialist or multi-skilled operations personnel in Attractions and Theme Parks. The flexibility of this qualification reflects the diversity of occupational outcomes within Attractions and Theme Parks. Job titles may include: Senior Ride Operator
Retail Sales Co-ordinator
Animal Handler
Examples of areas of the Tourism and Hospitality Training Packages relevant to this qualification are as follows: Sales/Office Operations
Meetings and Events
Tour Operations
Guiding
Food and Beverage
Security
Commercial Cookery
Commercial Catering
Hygiene, Health, Safety and Security
General Administration
Financial Administration
Computer Technology
Training and Assessment (THHGTR01B Coach others in job skills)
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Languages
Examples of other Training Packages relevant to this qualification are as follows: Entertainment
Outdoor Recreation
Horticulture
Sport and Recreation
Film, TV, Radio and Multi-Media
Business Services
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Senior Ride Operator
THTFAT03B Conduct pre-event briefing
THTFAT04B Operate a ride location
THTFAT05B Load and unload a ride
THTFAT02B Monitor entry to venue
THHGGA02B Perform office procedures
THHGHS03B Provide first aid
THHGHS02B Clean premises and equipment
THTLANO112A Conduct basic workplace oral communication in a language other than English
(Japanese)
Animal Handler
THTFAT10B Operate animal enclosure/exhibit
THTFAT11B Provide general animal care
THTFAT13B Provide customers with information on animals
THTFAT14B Co-ordinate and monitor animal care
THTFAT15B Train and condition animals
THTGTM01B Carry out general maintenance
THHGHS02B Clean premises and equipment
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THT30902: CERTIFICATE III IN TOURISM (GUIDING)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THTFTG01B Work as a guide
THTFTG06B Prepare and present tour commentaries or activities
THTFTG05B Lead tour groups
THHGHS03B Provide first aid
THTFTG03B Develop and maintain the general knowledge required by guides
Elective Units Four units (4) with at least two from one or more of the areas of the Tourism Training
Package specified below:
Guiding Tour Operations
Remaining units may be selected from any relevant endorsed Training Package. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate III in Tourism (Guiding) The Certificate III in Tourism (Guiding) is designed to reflect the role of guides who operate with significant independence. The flexibility of this qualification reflects the diversity of guiding roles and responsibilities across Australia. Job titles may include: Tourist Guide
Local Guide
Driver Guide
Coach Captain
Nature-Based Site Guide
The tourism context for this qualification will vary and this context must guide the selection of elective units. Examples of other areas of the Tourism Training Package relevant to this qualification are as follows: Sales/Office Operations
Meetings and Events
Hygiene, Health, Safety and Security
General Administration
Financial Administration
Training and Assessment (THHGTR01B Coach others in job skills)
Computer Technology
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Languages
Examples of other Training Packages relevant to this qualification are as follows: Museums
Outdoor Recreation
Entertainment
Local Government
Land Management
Sport
Food Processing (Wine Sector) A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Local Area Guide
THTFTG02B Offer arrival and departure assistance
THTFTG04B Co-ordinate and operate a tour
THTFTG14A Prepared specialised interpretive content (cultural/heritage environments)
THTFTG07B Research and share general information on Australian indigenous culture
THHGCS02B Promote products and services to customers
THTLANO401A Conduct complex workplace oral communication in a language other than English
Nature-Based Site Guide
THTFTG12A Prepare specialised interpretive content (flora, fauna and landscape)
THTFTG07B Research and share general information on Australian indigenous culture
THTPPD04B Plan and implement minimal impact operations
THTFTO02B Operate and maintain a 4WD vehicle
Coach Captain
THTFTG04B Co-ordinate and operate a tour
THTFTO01B Conduct pre-departure checks
TDTC197B Drive vehicle
TDTC801A Drive coach / bus
THHGCS02B Promote products and services to customers
For job outcomes where the main focus is outdoor recreation (eg. bushwalking guide), please refer to the Outdoor Recreation Training Package for suitable units and qualifications.
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THT40302: CERTIFICATE IV IN TOURISM (GUIDING)
Core Units
THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THTFTG01B Work as a guide
THTFTG04B Co-ordinate and operate a tour
THTFTG05B Lead tour groups
THTFTG06B Prepare and present tour commentaries or activities
THHGHS03B Provide first aid
THTFTG03B Develop and maintain the general knowledge required by guides
Elective Units Seven (7) units, with at least three (3) from one or more of the areas of the Tourism Training Package specified below: Guiding Tour Operations
Remaining units may be selected from any relevant endorsed Training Package. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate IV in Tourism (Guiding) The Certificate IV in Tourism (Guiding) is designed to reflect the role of guides who operate with significant autonomy and responsibility. They may or may not operate extended tours. The flexibility of this qualification reflects the diversity of guiding roles and responsibilities across Australia. Job titles may include:
Tourist Guide
Senior Tourist Guide
Tour Manager
Nature-based Guide.
The tourism context for this qualification will vary and this context must guide the selection of elective units. Examples of other areas of the Tourism Training Package relevant to this qualification are as follows: Sales/Office Operations
Hygiene, Health, Safety and Security
General Administration
Financial Administration
Computer Technology
Training and Assessment*
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*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective) Examples of other Training Packages relevant to this qualification are as follows: Museums
Outdoor Recreation
Entertainment
Local Government
Land Management
Sport
Food Processing (Wine Sector)
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Tour Manager THTFTG02B Offer arrival and departure assistance
THTFTG11B Manage extended touring programs
THTFTG14A Prepared specialised interpretive content (cultural/heritage environments)
THTFTG07B Research and share general information on Australian indigenous culture
THHGGA01B Communicate on the telephone
THTSOP02B Access and interpret product information
THTSOP04B Sell tourism products and services
THHGFA01B Process financial transactions
THTLANO407A Conduct complex workplace oral communication in a language other than English
(German)
Nature-Based Guide Operating Extended Tours THTFTG11B Manage extended touring programs
THTFTG12A Prepare specialised interpretive content (flora, fauna and landscape)
THTPPD04B Plan and implement minimal impact operations
THTFTO01B Conduct pre-departure checks
THTFTO02B Operate and maintain a 4WD vehicle
THTFTO03B Set up and operate a campsite
THTFTO04B Provide campsite catering
THHGHS11A Manage casualty in a remote area
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THT40402: CERTIFICATE IV IN TOURISM (NATURAL AND CULTURAL HERITAGE)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THTFTG01B Work as a guide
THTFTG06B Prepare and present tour commentaries or activities
THTFTG07B Research and share general information on Australian indigenous cultures
THTFTG03B Develop and maintain the general knowledge required by guides
THTPPD04B Plan and implement minimal impact operations
THHPPD05B Plan and develop interpretive activities
THTFTG05B Lead tour groups
THHGHS03B Provide first aid
THHGLE22A Manage risk
Plus one (1) of the following:
THTFTG12A Prepare specialised interpretive content (flora, fauna and landscape)
THTFTG13A Prepare specialised interpretive content (marine environments)
THTFTG14A Prepare specialised interpretive content (cultural and heritage environments)
Elective Units Four (4) units selected from the Tourism Training Package or any relevant endorsed Training
Package.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate IV in Tourism (Natural and
Cultural Heritage) The Certificate IV in Tourism (Natural and Cultural Heritage) is designed to reflect the role of individuals working in specialised guiding or interpretive roles who operate with significant autonomy and responsibility. They may or may not operate extended tours. Job titles may include: Senior Interpretive Guide
Senior nature-based Guide
Senior cultural guide
Senior Ranger
Tour Development Co-ordinator
Activities Co-ordinator
Tour Leader (in outdoor recreation context)
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The tourism context for this qualification will vary and this context must guide the selection of elective units. The types of enterprise to which this qualification may apply include: Nature-based tour operators
Adventure tour operators
National Parks and other natural attraction sites
Cruise Operators
Resorts (eg. operating on Great Barrier Reef)
Examples of areas of the Tourism Training Package relevant to this qualification are as follows: Guiding
Tour Operations
Planning and Product Development
Attractions and Theme Parks
Sales/Office Operations
Computer Technology
Training and Assessment*
Languages
*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective) Examples of other Training Packages relevant to this qualification are as follows: Museums
Outdoor Recreation
Entertainment
Local Government
Land Management
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Nature-Based Guide Operating Extended Tours
THTFTG12A Prepare specialised interpretive content (flora, fauna and landscape)
THTFTG13A Prepare specialised interpretive content (marine environments)
THTFTG04B Co-ordinate and operate a tour
THTFTG11B Manage extended touring programs
THTFTO01B Conduct pre-departure checks
TDTC197B Drive vehicle
TDTB397B Carry out vehicle servicing and maintenance
THTFTO02B Operate and maintain a 4WD vehicle
THTFTO03B Set up and operate a campsite
THTFTO04B Provide campsite catering
THTFTO05B Operate tours in a remote area
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Resort Activities Co-ordinator THTFTG12A Prepare specialised interpretive content (flora, fauna and landscape)
THTFTG13A Prepare specialised interpretive content (marine environments)
THHGLE01B Monitor work operations
THHGLE22A Manage risk
THHBFO02B Provide accommodation reception services
THHGFA01B Process financial transactions
THTSOP07B Book and co-ordinate supplier services
For job outcomes where the main focus is outdoor recreation (eg. dive guide), please refer to the Outdoor Recreation Training Package for suitable units and qualifications.
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MEETINGS AND EVENT MANAGEMENT QUALIFICATIONS
Tourism Qualifications
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THT30102: CERTIFICATE III IN MEETINGS AND EVENTS
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THTFME03A Develop and update event industry knowledge
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGFA01B Process financial transactions
THHGCS03B Deal with conflict situations
THTSOP03B Access and interpret product information
THTSOP05B Prepare quotations
THTSOP07B Book and co-ordinate supplier services
THTSOP15B Process and monitor event registration
THTFME01B Co-ordinate guest/delegate registrations at venue
Elective Units Two (2) units selected from the Tourism or Hospitality Training Package or any relevant
endorsed Training Package. Only one language unit may be counted as an elective within this
qualification.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate III in Meetings and Events The Certificate III in Meetings and Events is designed to reflect the role of those meetings and events staff who play a support role to those persons working a Diploma level who take ultimate responsibility for coordinating meetings, conferences and events. Job titles may include: Conference Co-ordinator
Events Co-ordinator
Meetings Co-ordinator
Examples of areas of the Tourism Training Package relevant to this qualification are as follows: Sales/Office Operations
Meetings and Events
Planning and Product Development
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General Administration
Financial Administration
Computer Technology
Training and Assessment (THHGTR01B Coach others in job skills)
Examples of other Training Packages relevant to this qualification are as follows: Entertainment
Film, TV and Multimedia
Business Services
Sport
Hospitality
Information Technology
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and contexts at this level are as
follows:
Event Co-ordinator in a PCO
THTFME09A Develop and update knowledge of protocol
BSBCMN306A Produce business documents
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THT50203: DIPLOMA OF EVENT MANAGEMENT
Core Units Select one of the following groups of core units: From Tourism and Hospitality:
THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
CUFSAF01B Follow health, safety and security procedures
THHGCS03B Deal with conflict situations
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGTR01B Coach others in job skills
THHGLE01B Monitor work operations
THHGLE02B Implement workplace health, safety and security procedures
THHGLE08B Lead and manage people
THHGLE03B Develop and implement operational plans
THHGLE04B Establish and maintain a safe and secure workplace
THHGLE11B Manage quality customer service
THHGFA06A Interpret financial information
THHGLE13B Manage finances within a budget
THHGLE14B Prepare and monitor budgets
THHGLE20B Develop and maintain legal knowledge required for business compliance
THHGCS08B Establish and conduct business relationships
THHGGA09B Manage projects
OR
From Sport and Recreation:
BSBADM502A Manage meetings
BSBMGT501A Market services and concepts to internal customers
BSBMGT502A Manage people performance
SRXGCSS07A Determine needs of client populations
SRXINU004A Promote compliance with laws and legal principles
SRXINU005A Manage culture and education to expand participation in a leisure and recreation
service
SRXINU006A Foster the values and ethos of the phenomenon of play
SRXINU007A Manage evolving patterns of work to expand participation in a leisure and
recreation service
SRXOHS003B Establish, maintain and evaluate the organisation‟s occupational health and safety
systems
BSBMGT507A Manage environmental performance
SRXOGN002A Manage projects
SRXRIK002A Manage an organisation‟s risk
OR
From Entertainment:
CUEIND01B Source and apply entertainment industry knowledge
CUEEVT03A Integrate knowledge of creative and technical production into management
processes
CUEOHS02B Establish and maintain a safe and secure workplace
BSBFLM503A Establish effective workplace relationships
CUEFIN01B Develop a budget
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CUEFIN02B Manage a budget
CUSADM03A Manage a project
THHGLE22A Manage risk
CUSADM09A Address legal and administrative requirements
Stream Units Plus:
THTFME02B Provide on site event management services
THTFME03A Develop and update event industry knowledge
THTFME04A Develop an event concept
THTFME06A Manage event contractors
Plus eight (8) units from the following: THHGLE22A Manage risk
THTPPD08B Plan and develop event proposals and bids
THTPPD09B Develop conference programs
THTPPD10B Develop and implement sponsorship plans
THTFME05A Select event venues and sites
THTFME07A Organise and monitor infrastructure for outdoor events
THTFME08A Integrate technology into the event management process
THTFME09A Develop and update knowledge of protocol
SRXEVT001B Coordinate guest/delegate registrations at venue
SRXEVT002B Organise meeting/event and provide on-site meeting/event management services
SRXEVT003B Coordinate events
SRXEVT004B Plan and manage conferences on behalf of management to achieve identified goals
SRXEVT005B Manage special events
SRXEVT006B Plan, implement and evaluate an event or program
SRXEVT007B Manage spectators at an event or program
SRXEVT008A Process and monitor event registrations
SRXHRM001B Manage volunteers
SRXEVT009A Develop a transport strategy for an event
SRXEVT010A Manage an event across a number of facilities
SRXEVT011A Environmental issues and events
SRXEVT012A Liaise with state/local government agencies
CUETEM01B Coordinate production operations
CUETEM06A Organise and monitor bump in/bump out
CUETEM03B Establish and manage production requirements and resources
BSBFLM507A Manage quality customer service
CUEFIN03B Obtain sponsorship
CUSFIN01A Finance a project
CUSADM08A Address copyright requirements
BSBHR402A Recruit and select personnel
BSBADM502A Manage meetings
THHGCS05B Organise in-house functions
CUFPOP02B Determine resource requirements for total production
CUFPOP05B Book and coordinate production resources
CUFPOP03A Compile a production schedule
CUEPMT11A Manage the production process
CUEEVT03A Integrate knowledge of creative and technical production into management
processes
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Elective Units
Seven (7) units selected from any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Diploma of Event Management This qualification is designed for application across multiple industries, in particular, Tourism, Hospitality, Sport and Recreation, and Entertainment, though it may be appropriate in other contexts. There are three pathways into this qualification. The qualification reflects the role an Event or Meetings Manager who is responsible for the overall organisation and management of events. Events will vary in nature and scope and may have either a business or leisure focus. This person may operate within a venue such as a convention centre, hotel, theatre or sporting venue, or be an external, independent event organiser or Meetings Manager. Examples of areas in the Tourism and Hospitality Training Packages of relevance to this
qualification are as follows:
Planning and Product Development
Leadership and Management
Sales and Marketing
Financial Administration
Computer Technology
Training and Assessment*
Meetings and Events
Innovation
E-business
*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective)
Examples of other Training Packages relevant to this qualification are as follows:
Tourism
Hospitality
Entertainment
Film, TV, Radio and Multimedia
Community Recreation
Fitness
Outdoor Recreation
Sport A full list of all units in the Tourism and Hospitality, Entertainment and Sport and Recreation Training Packages can be found in each package.
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Examples of Elective Units relevant to specific job outcomes and contexts at this level are as
follows:
Independent Meetings Manager
THHGLE22A Manage risk
THTPPD08B Plan and develop event proposals and bids
THTPPD09B Develop conference programs
THTPPD10B Develop and implement sponsorship plans
THTFME04A Develop an event concept
THTFME05A Select event venues and sites
THTFME07A Organise & monitor infrastructure for outdoor events
THTFME08A Integrate technology into the event management process
THHGCS04B Make presentations
THHGCS06B Plan & implement sales activities
THHGCS07B Co-ordinate marketing activities
THHGGA04B Prepare business documents
THHGLE12B Develop and manage marketing strategies
THHGGA05B Plan and manage meetings
BSBADM306A Create electronic presentations
THTSMA01B Co-ordinate the production of brochures and marketing materials
Sport and Recreation Event Manager
THTFME04A Develop an event concept
THTPPD08B Plan and develop event proposals and bids
SRXEVT006A Plan, implement and evaluate an event or program
THTFME05A Select event venues and sites
THTFME07A Organise and monitor infrastructure for outdoor events
SRXEVT005A Manage special events
SRXEVT007B Manage spectators at an event or program
SRXHRM001B Manage volunteers
BSBMGT504A Manage budgets and financial plans
FNBACC03A Prepare budgets and forecasts
FNBACC04A Produce financial reports
SRXEVT009A Develop a transport strategy for an event
SRXEVT010A Manage an event across a number of facilities
SRXEVT011A Environmental issues and events
SRXEVT012A Liaise with state/local government agencies
BSBADM501A Plan or review administrative systems
Event Manager (with an Entertainment focus, technical background)
CUETEM06A Organise and monitor bump in/bump out
CUETEM03B Establish and manage production requirements and resources
SRXHRM001B Manage volunteers
THTFME07A Organise and monitor infrastructure for outdoor events
BSBFLM507A Manage quality customer service
CUEFIN03B Obtain sponsorship
CUSADM08A Address copyright requirements
BSBADM502A Manage meetings
THTPPD08B Plan and develop event proposals and bids
THHGLE12A Develop and manage marketing strategies
THTSMA01A Coordinate the production of brochures and marketing materials
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CUSGEN04B Participate in negotiations
CUSGEN05A Make presentations
CUSFIN01A Finance a project
THTFME04A Develop an event concept
CUFPOP05B Book and coordinate production resources
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CROSS-INDUSTRY TOURISM QUALIFICATIONS (CERT IV – ADVANCED
DIPLOMA)
Tourism Qualifications
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THT40102: CERTIFICATE IV IN TOURISM (SALES & MARKETING)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
THHGCS03B Deal with conflict situations
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THTSOP04B Sell tourism products and services
THHGCS04B Make presentations
THHGCS06B Plan & implement sales activities
THHGCS07B Co-ordinate marketing activities
THHGCS08B Establish and conduct business relationships
THTSMA02B Create a promotional display/stand
THHGGA04B Prepare business documents
THHGGA05B Plan and manage meetings
THHGFA06A Interpret financial information
THHGLE13B Manage finances within a budget
Elective Units Two (2) units from the Tourism Training Package or any relevant endorsed Training
Package. Only one language unit may be counted as an elective within this qualification.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate IV in Tourism (Sales and
Marketing)
The Certificate IV in Tourism (Sales and Marketing) is designed to reflect the role of those people who work in a variety of sales and marketing roles across all sectors of the tourism industry. Job titles may include: Sales Executive
Marketing Co-ordinator
Promotions Officer
Examples of areas of the Tourism Training Package relevant to this qualification are as follows: Sales and Marketing
Planning and Product Development
General Administration
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Financial Administration
Leadership and Management
Computer Technology
Training and Assessment*
Languages
*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective)
Examples of other Training Packages relevant to this qualification are as follows: Film, TV, Radio and Multimedia
Information Technology
Business Services
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Marketing Co-ordinator
THTPPD02B Research tourism data
THTPPD08B Plan and develop meeting/event proposals and bids
THTPPD03B Source and package tourism products and services
THTPPD12B Develop host community awareness of tourism
Sales Executive THHGLE20B Develop and update the legal knowledge required for business compliance
BSBADM306A Create electronic presentations
THTPPD02B Research tourism data
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THT40202: CERTIFICATE IV IN TOURISM (OPERATIONS)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
THHGCS03B Deal with conflict situations
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGTR01B Coach others in job skills
THHGLE01B Monitor work operations
THHGLE02B Implement workplace health, safety and security procedures
THHGLE08B Lead and manage people
Elective Units Sixteen (16) units with at least five (5) from one or more of the areas of the Tourism or Hospitality Training Packages specified below: Sales/Office Operations
Guiding
Planning and Product Development
Sales and Marketing
Tour Operations
Meetings and Events
Attractions and Theme Parks
Wine Tourism
Remaining units may be selected from any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
Guidance on Selecting Electives for the Certificate IV in Tourism (Operations) The Certificate IV in Tourism (Operations) is designed to reflect the role of individuals who work in a tourism context, who apply a broad range of skills including evaluation and planning, and who may provide leadership and guidance to others, with some responsibility for the group outcomes.
The tourism context for this qualification will vary and this context must guide the selection of elective units. Examples of other areas of the Tourism and Hospitality Training Packages relevant to this qualification are as follows: General Administration
Financial Administration
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Computer Technology
Front Office
Food and Beverage
Merchandise Sales
Technical & Maintenance Services
Leadership and Management
Training and Assessment*
Languages
*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective)
Examples of other Training Packages relevant to this qualification are as follows: Food Processing (Wine Sector)
Museums
Outdoor Recreation
Sport
Entertainment
Horticulture
Film, TV, Radio and Multimedia
Business Services
Information Technology A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Multi-skilled 2IC within a small Local Tour Operator
THHGCS01B Develop and update local knowledge
THHGSC02B Promote products and services to customers
THTSOP03B Access and interpret product information
THTSOP06B Receive and process reservations
THTSOP07B Book and co-ordinate supplier services
THTFTO01B Conduct pre-departure checks
TDTC197B Drive vehicle
TDTC897B Drive coach / bus
TDTB397B Carry out vehicle servicing and maintenance
THTFTG01B Work as a guide
THTFTG03B Develop and maintain the general knowledge required by guides
THTFTG04B Co-ordinate and operate a tour
THTPPD03B Source and package tourism products and services
THTSMA01B Co-ordinate the production of brochures and marketing materials
THHGCS08B Establish and conduct business relationships
THHGGA04B Prepare business documents
Attractions and Theme Parks Supervisor (Animal Handling )
THHGCS01B Develop and update local knowledge
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THHGCS02B Promote products and services to customers
THTFAT01B Provide on site information and assistance
THTFAT10B Operate animal enclosure/exhibit
THTFAT11B Provide general animal care
THTFAT13B Provide customers with information on animals
THTFAT14B Co-ordinate and monitor animal care
THTFAT15B Train and condition animals
THTGTM01B Carry out general maintenance
THHGHS02B Clean premises and equipment
THTFAT16B Supervise animal enclosures/exhibits
THTPPD05B Plan and develop interpretive activities
THHGLE13B Manage finances within a budget
THHGLE05B Roster staff
THHGGA08B Plan and establish systems and procedures
THTLAN101A Conduct basic oral communications in a language other than English (Japanese)
Multi-Skilled Senior Person in a Winery
THHGCS01B Develop and update local knowledge
THHGCS02B Promote products and services to customers
WRRS1B Sell products and services
WRRS2B Advise on products and services
WRRCS2B Apply point of sale handling procedures
THHBFB04B Provide table service of alcoholic beverages
FDFCDSPTA Prepare for a product tasting
FDFCDSCPTA Conduct a product tasting
FDFCDSWTIA Promote wine tourism information
THTFAT01B Provide on-site information & assistance
THTFTG06B Prepare and present tour commentaries or activities
THTFME03A Develop and update event industry knowledge
THHGSC05B Organise in-house functions
THHGCS08B Establish and conduct business relationships
THHGCS07B Co-ordinate marketing activities
THHGLE13B Manage finances within a budget
Retail Travel Agency Team Leader
THHGFA01B Process financial transactions
THTSOP02B Source and provide destination information and advice
THTSOP03B Access and interpret product information
THTSOP04B Sell tourism products and services
THTSOP05B Prepare quotations
THTSOP07B Book and co-ordinate supplier services
THTSOP08B Operate a computerised reservations system
THTSOP09B Process non air documentation
THTSOP19A Construct domestic airfares
THTSOP20A Construct normal international airfares
THTSOP21A Construct promotional international airfares
THTSOP18A Process air documentation
THTSOP14B Administer billing and settlement plan
THTSOP13B Apply advanced airfare rules and procedures
THHGLE05B Roster staff
THHGLE13B Manage finances within a budget
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Core Units
THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
THHGCS03B Deal with conflict situations
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGTR01B Coach others in job skills
THHGLE01B Monitor work operations
THHGLE02B Implement workplace health, safety and security procedures
THHGLE08B Lead and manage people
THHGLE03B Develop and implement operational plans
THHGLE04B Establish and maintain a safe and secure workplace
THHGFA06A Interpret financial information
THHGLE13B Manage finances within a budget
THHGLE14B Prepare and monitor budgets
THHGLE20B Develop and update the legal knowledge required for business compliance
THHGCS08B Establish and conduct business relationships
THHGLE11B Manage quality customer service
THHGGA09B Manage projects
THTSOP04B Sell tourism products and services
THHGCS04B Make presentations
THHGCS06B Plan and implement sales activities
THHGCS07B Co-ordinate marketing activities
THTSMA02B Create a promotional display/stand
THHGGA04B Prepare business documents
THTPPD02B Research tourism data
THHGLE12B Develop and manage marketing strategies
Elective Units Seven units with at least four (4) from one or more of the areas of the Tourism Training
Package specified below:
Leadership and Management
Planning and Product Development
Sales and Marketing
Remaining units may be selected from any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
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Guidance on Selecting Electives for the Diploma of Tourism (Marketing and
Product Development) The Diploma of Tourism (Marketing and Product Development) is designed to reflect the role of the many tourism industry personnel involved in the planning and marketing of tourism products and services. Job titles may include: Product Manager
Marketing Manager
Tourism Manager
Examples of other areas of the Tourism and Hospitality Training Packages relevant to this qualification are as follows: Sales/Office Operations
Attractions and Theme Parks
General Administration
Financial Administration
Training and Assessment*
*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective)
Examples of other Training Packages relevant to this qualification are as follows: Food Processing (Wine Sector)
Museums
Outdoor Recreation
Sport
Entertainment
Horticulture
Film, TV, Radio and Multimedia
Business Services
Information Technology
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Product Manager (Tour Wholesaler) THTSMA01B Co-ordinate the production of brochures & marketing materials
THTPPD01B Create and implement strategic product development initiatives
THTPPD03B Source and package tourism products & services
THTPPD06B Plan and develop ecologically sustainable tourism operations
THTPPD07B Plan and develop culturally appropriate tourism operations
THHGGA05B Plan and manage meetings
THHGGA08B Plan and establish systems and procedures
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Tourism Manager
THTPPD03B Source and package tourism products & services
THTPPD08B Plan and develop event proposals and bids
THTPPD10B Develop and implement sponsorship plans
THTPPD12B Develop host community awareness of tourism
THTPPD13B Assess tourism opportunities for local communities
THTPPD14B Develop & implement local/regional tourism plan
THHGGA08B Plan and establish systems and procedures
THHGLE06B Monitor staff performance
THHGLE07B Recruit and select staff
THHGLE09B Manage workplace diversity
THHGLE18B Monitor and maintain computer systems
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THT50302: DIPLOMA OF TOURISM (OPERATIONS MANAGEMENT)
Core Units
THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
THHGCS03B Deal with conflict situations
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGTR01B Coach others in job skills
THHGLE01B Monitor work operations
THHGLE02B Implement workplace health, safety and security procedures
THHGLE08B Lead and manage people
THHGLE03B Develop and implement operational plans
THHGLE04B Establish and maintain a safe and secure workplace
THHGFA06A Interpret financial information
THHGLE13B Manage finances within a budget
THHGLE14B Prepare and monitor budgets
THHGLE20B Develop and update the legal knowledge required for business compliance
THHGCS08B Establish and conduct business relationships
THHGLE11B Manage quality customer service
THHGGA09B Manage projects
Elective Units Eighteen (18) units with at least eight (8) from one or more of the areas of the Tourism
Training Package specified below:
Sales/Office Operations
Guiding
Planning and Product Development
Sales and Marketing
Tour Operations
Meetings and Events
Attractions and Theme Parks
Wine Tourism
Remaining units may be selected from any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
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Guidance on Selecting Electives for the Diploma of Tourism (Operations
Management) The Diploma of Tourism (Operations Management) is designed to reflect the role of the Manager in all industry sectors. Job titles may include: Retail Agency Manager/Branch Manager
Operations Manager
Visitor Information Centre Manager.
Examples of other areas of the Tourism and Hospitality Training Packages relevant to this qualification are as follows: Front Office
Food and Beverage
Computer Technology
Sales/Office Operations
General Administration
Financial Administration
Leadership and Management
Training and Assessment*
Languages
*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective)
Examples of other Training Packages relevant to this qualification are as follows: Food Processing (Wine Sector)
Museums
Outdoor Recreation
Sport
Entertainment
Horticulture
Film, TV, Radio and Multimedia
Business Services
Information Technology
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level
are as follows:
Retail Agency Manager
THTSOP02B Source and provide destination information and advice
THTSOP03B Access and interpret product information
THTSOP04B Sell tourism products and services
THTSOP05B Prepare quotations
THTSOP06B Receive and process reservations
THTSOP07B Book and co-ordinate supplier services
THTSOP08B Operate a computerised reservations system
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THTSOP09B Process non-air documentation
THTSOP19A Construct domestic airfares
THTSOP20A Construct normal international airfares
THTSOP21A Construct promotional international airfares
THTSOP13B Apply advanced airfare rules and procedures
THTSOP18A Process air documentation
THTSOP14B Administer billing and settlement plan
THTSMA01B Co-ordinate the production of brochures and marketing materials
THHGLE06B Monitor staff performance
THHGLE07B Recruit and select staff
THHGLE12B Develop and manage marketing strategies
THHGLE18B Monitor and maintain computer systems
Operations Manager (Small Tour Operator) THTSMA01B Co-ordinate the production of brochures and marketing materials
THTPPD01B Create and implement strategic product development initiatives
THTPPD03B Source and package tourism products and services
THTPPD06B Plan and develop ecologically sustainable tourism operations
THTPPD07B Plan and develop culturally appropriate tourism operations
THTFTO01B Conduct pre-departure checks
TDTC197B Drive vehicle
TDTC897B Drive coach / bus
TDTB397B Carry out vehicle servicing and maintenance
THTFTO02B Operate and maintain a 4WD vehicle
THTFTO03B Set up and operate a campsite
THTFTO04B Provide campsite catering
THHGHS03B Provide first aid
THHGHS11A Manage casualty in a remote area
THTSOP04B Sell tourism products and services
THTSOP05B Prepare quotations
THTSOP06B Receive and process reservations
THTSOP07B Book and co-ordinate supplier services
THHGLE07B Recruit and select staff
Visitor Information Centre Manager
THTSOP01B Operate an automated information system
THTSOP02B Source and provide destination information and advice
THTSOP03B Access and interpret product information
THTSOP04B Sell tourism products and services
THTSOP06B Receive and process reservations
THTSOP07B Book and co-ordinate supplier services
THTSOP09B Process non-air documentation
THTPPD02B Research tourism data
THTPPD12B Develop host community awareness of tourism
THTSMA01B Co-ordinate the production of brochures and marketing materials
THTSMA02B Create a promotional display/stand
THHGCS04B Make presentations
WRRS1B Sell products and services
WRRS2B Advise on products and services
WRRCS2B Apply point of sale handling procedures
WRRLP2B Minimise theft
WRRM1B Merchandise products
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THHGLE06B Monitor staff performance
THHGLE07B Recruit and select staff
THHGLE09B Manage workplace diversity
THHGLE12B Develop and manage marketing strategies
THHGLE18B Monitor and maintain computer systems
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THT60102: ADVANCED DIPLOMA OF TOURISM MANAGEMENT
Core Units THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THTTCO01B Develop and update tourism industry knowledge
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
THHGCS03B Deal with conflict situations
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGTR01B Coach others in job skills
THHGLE01B Monitor work operations
THHGLE02B Implement workplace health, safety and security procedures
THHGLE08B Lead and manage people
THHGLE03B Develop and implement operational plans
THHGLE04B Establish and maintain a safe and secure workplace
THHGFA06A Interpret financial information
THHGLE13B Manage finances within a budget
THHGLE14B Prepare and monitor budgets
THHGLE20B Develop and update the legal knowledge required for business compliance
THHGCS08B Establish & conduct business relationships
THHGLE11B Manage quality customer service
THHGGA09B Manage projects
THHGLE15B Manage financial operations
THHGLE16B Manage physical assets
THHGLE12B Develop and manage marketing strategies
THHGLE19B Develop and implement a business plan
THHGLE09B Manage workplace diversity
THHGLE07B Recruit and select staff
THHGLE06B Monitor staff performance
Elective Units Twenty (20) units with at least eight (8) from one or more of the areas of the Tourism
Training Package specified below:
Sales/Office Operations
Guiding
Planning and Product Development
Sales and Marketing
Meetings and Events
Attractions and Theme Parks
Wine Tourism
Tour Operations
Remaining units may be selected from any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the level of the qualification.
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Guidance on Selecting Electives for the Advanced Diploma of Tourism
Management The Advanced Diploma of Tourism Management is designed to reflect the role of an owner/operator, senior or general manager in any sector of the tourism industry. Examples of areas of the Tourism and Hospitality Training Packages relevant to this qualification are as follows: General Administration
Financial Administration
Merchandise Sales
Front Office
Food and Beverage (includes wine)
Computer Technology
Leadership and Management
Training and Assessment*
Languages
*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective)
Examples of other Training Packages relevant to this qualification are as follows: Caravan Industry
Food Processing (Wine Sector)
Museums
Outdoor Recreation
Sport
Entertainment
Horticulture
Film, TV, Radio and Multimedia
Business Services
Information Technology
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level are as follows: Tourism Manager THTSOP01B Operate an automated information system
THTSOP02B Source and provide destination information and advice
THTSOP03B Access and interpret product information
THTSOP04B Sell tourism products and services
THTSOP06B Receive and process reservations
THTSOP07B Book and co-ordinate supplier services
THTSOP09B Process non-air documentation
THTPPD02B Research tourism data
THTPPD12B Develop host community awareness of tourism
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THTSMA01B Co-ordinate the production of brochures and marketing materials
THTSMA02B Create a promotional display/stand
THHGCS04B Make presentations
THHGCS07B Co-ordinate marketing activities
THHGLE09B Manage workplace diversity
THHGLE18B Monitor and maintain computer systems
THTFME03A Develop and update events industry knowledge
THTPPD08B Plan and develop event proposals and bids
THTPPD10B Develop and implement sponsorship plans
THTPPD14B Develop and implement local/regional tourism plan
THTPPD03B Source and package tourism products and services
Owner Operator (Tour Operator) THTSMA01B Co-ordinate the production of brochures & marketing materials
THTPPD03B Source and package tourism products and services
THTPPD01B Create and implement strategic product development initiatives
THTPPD06B Plan and develop ecologically sustainable tourism operations
THTPPD07B Plan and develop culturally appropriate tourism operations
THTFTO01B Conduct pre-departure checks
TDTC197B Drive vehicle
TDTC897B Drive coach / bus
TDTB397B Carry out vehicle servicing and maintenance
THTFTO02B Operate and maintain a 4WD vehicle
THTFTO03B Set up and operate a campsite
THTFTO04B Provide campsite catering
THHGHS03B Provide first aid
THHGHS11A Manage casualty in a remote area
THTSOP04B Sell tourism products and services
THTSOP05B Prepare quotations
THTSOP06B Receive and process reservations
THTSOP07B Book and co-ordinate supplier services
THHGLE05B Roster staff
THHGLE09B Manage workplace diversity
THHGLE10B Manage workplace relations
Tourism Qualifications
National Hospitality Qualifications 1
WHAT ARE THE NATIONAL QUALIFICATIONS? 1
Qualifications, Not Courses 1
Statement of Attainment 2
HOSPITALITY QUALIFICATIONS AT A GLANCE 3
ALIGNMENT TO THE AUSTRALIAN QUALIFICATIONS FRAMEWORK 4
PACKAGING UNITS OF COMPETENCY FOR A QUALIFICATION 5
QUALIFICATION TITLES 6
FORMAT OF QUALIFICATIONS 7
PATHWAYS TO QUALIFICATIONS 7
CUSTOMISATION OF QUALIFICATIONS 7
LINKAGES TO OTHER UNITS AND PRE-REQUISITES 8
NEW APPRENTICESHIPS 9
RELATIONSHIP TO INTERNATIONAL QUALIFICATIONS 9
HOSPITALITY OPERATIONS QUALIFICATIONS (CERT I – IV) 10
THH11002: Certificate I in Hospitality (Operations) 11
THH21802: Certificate II in Hospitality (Operations) 12
THH33002: Certificate III in Hospitality (Operations) 15
THH42602: Certificate IV in Hospitality (Supervision) 19
KITCHEN OPERATIONS QUALIFICATIONS (CERT I – IV) 22
THH11102: Certificate I in Hospitality (Kitchen Operations) 23
THH22002: Certificate II in Hospitality (Kitchen Operations) 24
THH21702: Certificate II in Hospitality (Asian Cookery) 26
THH31502: Certificate III in Hospitality (Commercial Cookery) 28
THH32902: Certificate III in Hospitality (Catering Operations) 30
THH31602: Certificate III in Hospitality (Patisserie) 32
THH33102: Certificate III in Hospitality (Asian Cookery) 34
THH41302: Certificate IV in Hospitality (Commercial Cookery) 36
THH42502: Certificate IV in Hospitality (Catering Operations) 38
THH41402: Certificate IV in Hospitality (Patisserie) 41
THH42702: Certificate IV in Hospitality (Asian Cookery) 43
CROSS-INDUSTRY QUALIFICATIONS (DIPLOMA & ADVANCED DIPLOMA) 46
THH51202: Diploma of Hospitality Management 47
THH60202: Advanced Diploma of Hospitality Management 51
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National Hospitality Qualifications
WHAT ARE THE NATIONAL QUALIFICATIONS?
The National Qualifications represent one of the endorsed components of the Hospitality Training Package. National Competency Standards describe the skills needed by people working in all sectors of the industry. The National Qualifications show the required packaging of competencies to achieve qualifications in particular areas and at different levels. When a person has been assessed, either in the workplace or in a training institution, they can receive formal recognition of their competencies. This formal recognition of competencies leads to a Statement of Attainment or a qualification. To achieve a qualification, a person must achieve the full set of units of competence as specified in this document. The national hospitality qualifications: are based directly on national industry competency standards are based on jobs in the industry and workplace requirements rather than courses and
curriculum allow training to be structured and delivered through a range of pathways can be achieved on-the-job allow for the recognition of existing competencies of workers.
The National Qualifications: identify the full range of national hospitality qualifications show the titles for each of the national qualifications
set down the competency units that make up each of the qualifications
QUALIFICATIONS, NOT COURSES The National Qualifications are not courses and the standards are not curriculum documents. The qualifications combine groups of competencies required to perform work at each qualification level. Courses provide one learning pathway to a qualification. Teachers and trainers can use their professional judgement to construct training programs that suit the needs of students, training organisations and enterprises. Teachers decide on the delivery methods and resources they will use. The Training Package is a framework that allows training organisations to decide what they will teach, when and how. It describes the outcomes of training but leaves the detailed decision-making and implementation to Registered Training Organisations (RTOs). Depending on how an RTO structures its course, a course may lead to the achievement of more than one national qualification.
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STATEMENT OF ATTAINMENT If a qualification is only partly achieved, a Statement of Attainment can be issued for successful achievement of a single unit or for a group of units. At a later date, the person can undertake further skill development or training and be assessed against additional competencies until he/she has achieved all the competencies required for a full qualification. RTOs must recognise and give credit for the competencies that have been recorded on a Statement of Attainment.
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HOSPITALITY QUALIFICATIONS AT A GLANCE
ADVANCED DIPLOMA OF HOSPITALITY
MANAGEMENT
DIPLOMA OF HOSPITALITY MANAGEMENT
CERTIFICATE IV IN
HOSPITALITY
(COMMERCIAL COOKERY)
(CATERING OPERATIONS) (PATISSERIE)
(ASIAN COOKERY)
CERTIFICATE IV IN
HOSPITALITY
(SUPERVISION)
CERTIFICATE III IN
HOSPITALITY (COMMERCIAL COOKERY) (CATERING OPERATIONS)
(PATISSERIE) (ASIAN COOKERY)
CERTIFICATE III IN
HOSPITALITY (OPERATIONS)
CERTIFICATE II IN
HOSPITALITY
(OPERATIONS)
CERTIFICATE II IN
HOSPITALITY
(KITCHEN OPERATIONS) (ASIAN COOKERY)
CERTIFICATE I IN HOSPITALITY
(OPERATIONS)
CERTIFICATE I IN HOSPITALITY
(KITCHEN OPERATIONS)
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ALIGNMENT TO THE AUSTRALIAN QUALIFICATIONS FRAMEWORK
The Hospitality Training Package covers vocational education and training qualifications at six levels:
Certificate I Certificate II Certificate III Certificate IV Diploma Advanced Diploma
These qualifications comply with the guidelines of the Australian Qualifications Framework. The Australian Qualifications Framework is a nationally consistent system for all qualifications issued in Australia. There are twelve qualifications in the Australian Qualifications Framework, with six being relevant to vocational education and training. The twelve AQF qualifications are:
SCHOOLS SECTOR
VET SECTOR
HIGHER EDUCATION
SECTOR
Senior Secondary Certificate of Education
Advanced diploma Diploma Certificate IV Certificate III Certificate II Certificate I
Doctoral degree Masters degree Graduate diploma Graduate certificate Bachelor degree Advanced diploma Diploma
In practice, it is not unusual for the Schools Sector to be delivering Certificate I or higher, for the VET Sector to deliver Graduate Certificates and for the Higher Education Sector to be involved in the delivery of Certificate IV.
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The following table provides a brief description of the skills performed at each level of the Australian Qualifications Framework.
Qualification and Brief Description of the Competencies
Used at Each Level Certificate I Certificate I represents a limited qualification used in some industries as a baseline entry point. It often comprises generic industry competency requirements with a limited technical range where work is routine and closely supervised. Certificate II Certificate II represents a base operational qualification that encompasses a range of functions/activities requiring fundamental operational knowledge and limited practical skills in a defined context. Certificate III Certificate III represents a qualification of the skilled operator who applies a broad range of competencies within a more varied work context, possibly providing technical advice and support to a team including having team leader responsibilities. Certificate IV Certificate IV represents a qualification that is based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which may involve team leadership and management and increased responsibility for outcomes. Diploma The Diploma represents a qualification that assumes a greater theoretical base and consists of specialised, technical or managerial competencies used to plan, carry out and evaluate work of self and/or team. Advanced Diploma The Advanced Diploma represents a qualification involving technical, creative, conceptual or managerial applications built around competencies of either a broad or specialised base and related to a broader organisational focus.
More detailed descriptions of each qualification level are found in Appendix B.
PACKAGING UNITS OF COMPETENCY FOR A QUALIFICATION Qualifications may be achieved in a number of ways, but however they are gained, they must be based on the achievement of a package of competency standards. Each qualification is made up of core and elective units: the core units for each qualification ensure the integrity of the qualification the choice from a wide range of elective units provides flexibility
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The units of competency to be achieved at each level have been determined in consultation with the industry. Any RTO issuing a qualification will need to comply with this framework. However, training organisations may design learning pathways; to decide what they will teach, when and how. The qualifications are designed to be as flexible as possible to allow for the variety of work situations in the hospitality industry. Electives should be selected so that the qualification outcome is in accordance with the distinguishing features of each qualification as outlined in the Australian Qualifications Handbook. Each competency unit is not placed at an Australian Qualifications Framework level, but may be appropriate at a number of levels. It is the combination of units that determines the level of a qualification rather than the individual units. Thus, a unit may appear in various qualifications. Regardless of the level of the qualification, the scope and depth of skills and knowledge in particular units remains the same and must be assessed as such. For example, the unit Work with colleagues and customers, which deals with fundamental customer service skills, is included in all qualifications. Where additional or higher level service-related skills are required, the qualification will require achievement of other units such as Promote products and services to customers, or Manage quality customer service. Please refer to Appendix C for advice on appropriate packaging of units within qualifications.
QUALIFICATION TITLES
Each qualification has a title which meets the required format of the Australian Qualifications Framework. The titles have been determined by industry to ensure that they describe meaningful and easily-recognised industry outcomes. These titles must be used by RTOs responsible for issuing qualifications. These are listed in this document and include the words:
Certificate I, II, III, IV, Diploma or Advanced Diploma to reflect the level of the qualification
industry descriptor (Hospitality)
main functional area or specialist stream (eg Kitchen Operations) Within this Training Package, use of the word „operations‟ in some qualifications reflects the industry need for broadly-based flexible qualifications which can apply across many functional areas. Some examples are:
Certificate III in Hospitality (Operations)
Certificate IV in Hospitality (Commercial Cookery)
Diploma of Hospitality Management The qualifications issued by an RTO must list all the units of competency achieved, as detailed in the Assessment Guidelines document for this training package (refer to „Reporting Assessment Outcomes‟).
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FORMAT OF QUALIFICATIONS Each qualification clearly lists all the units of competence required for that particular qualification. This means, for example, that the core units of competence required for a Certificate II in Hospitality (Operations) still appear as core units of competence for a Diploma of Hospitality Management. This “embedding” or “nesting” has been done for two reasons: to articulate the complete range of skills required to achieve each qualification rather
than relying on references to pre-requisites or entry requirements for each successive qualification,
to ensure that higher level qualifications focussing on management or supervisory skills also contain the required “hands-on” or practical skills.
The inclusion of lower level units has meant that the Diplomas and Advanced Diplomas in Hospitality and some of the Tourism Diplomas therefore, require achievement of substantial numbers of units of competence. For school leavers or new entrants to the industry, this is beneficial in that it provides them with a wide range of skills as well the opportunity to multi-skill and gain experience across the various strands of the industry. For existing employees who already have experience in the industry, however, this can mean unnecessary training and assessment of many units, unless there is effective RPL. Many enrol to undertake a higher level qualification to enhance existing skills and acquire leadership or management skills. For these candidates, direct entry into a Diploma or Advanced Diploma can be achieved with effective RPL of many of the lower level or generic skills.
PATHWAYS TO QUALIFICATIONS There are many different ways in which a person may gain a national qualification. Existing employees, trainees, apprentices, or pre-employment students may obtain qualifications. The achievement of competence is what matters, not the way in which it is achieved. For example, a young person entering the industry may benefit most from a mixture of on-the-job and off-the-job learning while an experienced worker may choose an assessment-only pathway. Possible pathways are as follows: Assessment-only pathway Combination of on-the-job training and institution based training Institution-based training programs On-the-job training The hospitality industry favours training which maximises workplace experience. RTOs are strongly encouraged to form close links with industry to increase learning benefits and employment outcomes for pre-employment students.
CUSTOMISATION OF QUALIFICATIONS Hospitality Industry national qualifications may be customised by including elective units of competency from a range of areas, including other relevant training packages.
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Within the Training Package, it is possible to achieve a general or a specialist outcome by selecting either units focussed on a particular specialist area or units covering a wider range of skills. The packaging maximises choice, giving individuals and enterprises the opportunity to combine competencies in ways that suit them. For example, the Hospitality (Operations) qualifications are specifically designed for those seeking maximum choice and flexibility. A qualification like the Certificate III in Hospitality (Commercial Cookery) on the other hand, is quite prescriptive in nature to reflect the very specific skills required in that area of the industry. In addition to Hospitality Industry competency standards, the Training Package allows for the selection of relevant units of competence from other industry packages. For example: Tourism Food Processing (wine sector) Transport
Sport and Recreation Retail Business Services Assessment and Workplace Training.
When units are selected from other packages the assessment requirements of those packages must be met. Some units from the National Assessment and Workplace Training Package should be achieved in holistic clusters which will count as one elective within a qualification. This encourages the acquisition of training and assessment skills within qualifications without inhibiting the selection of sufficient industry-specific units. The following clusters apply: BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective).
A full list of standards in both the Tourism and Hospitality Training Packages is found in this Volume. Standards from other industries not published in this package may be obtained from the relevant national ITAB, the National Training Information Service website or from Australian Training Products.
LINKAGES TO OTHER UNITS AND PRE-REQUISITES The requirement to achieve some competency standards prior to or in conjunction with other units is identified in the evidence guides for individual units of competence. However, these „ pre-requisites‟ have been kept to a minimum to give RTOs flexibility in packaging the qualifications and to ensure that the requirements for each qualification can be understood easily. Where there is a pre-requisite requirement, this is reflected in the National Qualifications, so that all required units are explicitly stated in the core of each qualification. When RTOs select electives, they should carefully check for any pre-requisite requirements when structuring a course. A table showing pre-requisite requirements for all units is found in Appendix D. In determining how they will implement the training package, RTOs will select appropriate learning strategies, identify the sequence in which units of competence will be achieved and identify any pre-requisites.
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The evidence guides for each unit also identify other units that are closely linked and may be assessed concurrently. The recommended linkages are provided as a non-prescriptive guide to assessors.
NEW APPRENTICESHIPS The term „new apprenticeships‟ incorporates both apprenticeships and traineeships. Trainees or apprentices may be employed full time or part time. Generally, they will undergo a combination of training and assessment at work and at a training institution, or undertake all their training in the workplace. Trainees and apprentices are employed by an enterprise under a training contract which sets out the training to be provided. Alternatively, the employer can be a group training company, which employs trainees and rotates them between a number of employers. Training can be provided at set times (such as one day a week), in negotiated blocks of time or through other arrangements agreed by the enterprise and the training organisation. This industry training package offers traineeships and apprenticeships at any qualification level. While the package does not preclude any of the qualifications being achieved via this pathway, it is unlikely that the industry will offer apprenticeships and traineeships at the higher levels of Diploma and Advanced Diploma in the foreseeable future. All Certificate II and III and IV level qualifications listed in this training framework would be appropriate for apprenticeships and traineeship delivery. A training and assessment pathway combining on and off-the-job components is defined by the industry as the most suitable pathway for those undertaking formal traineeships or apprenticeships. In cases, where training is provided on-the-job followed by assessment off-the-job, it may be appropriate for assessment to be supported by a portfolio of evidence which demonstrates workplace performance. Supporting evidence of competency from the employer would also be appropriate. Development of apprenticeships and traineeships should take account of the characteristics of the industries at local level. Estimation of the time taken to complete an apprenticeships or traineeship pathway to a qualification should be negotiated at State/Territory level and, more meaningfully, on a case by case basis. Local and enterprise consultation will ensure that apprenticeships and traineeships are linked to local industry needs, to particular job functions for which specific units can be chosen and to specified training and assessment pathways.
RELATIONSHIP TO INTERNATIONAL QUALIFICATIONS
There is now mutual recognition of hospitality qualifications between Australia and New Zealand. Please refer to Appendix F for specific details.
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HOSPITALITY OPERATIONS QUALIFICATIONS (CERT I – IV)
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THH11002: CERTIFICATE I IN HOSPITALITY (OPERATIONS)
Core Units
THHCOR01B Work with colleagues & customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THHHCO01B Develop and update hospitality industry knowledge
THHGHS01B Follow workplace hygiene procedures
Elective Units Two (2) units selected from the functional areas of the Hospitality Training Package specified
below:
Food and Beverage Housekeeping
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF Descriptors). Only one language unit may be counted as an elective within this qualification.
Guidance on Selecting Electives for the Certificate I in Hospitality (Operations)
The Certificate I in Hospitality (Operations) is designed to reflect the role of entry level employees who perform routine tasks under direct supervision.
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Housekeeping Assistant
THHBH01B Provide housekeeping services to guests
THHBH03B Prepare rooms for guests
Bar Useful
THHBFB00B Clean and tidy bar areas
THHBFB10B Prepare and serve non-alcoholic beverages
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THH21802: CERTIFICATE II IN HOSPITALITY (OPERATIONS)
Core Units
THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THHHCO01B Develop and update hospitality industry knowledge
THHGHS01B Follow workplace hygiene procedures
Elective Units Six (6) units, with at least four (4) from one or more of the functional areas of the Hospitality
Training Package specified below:
Food & Beverage
Gaming
Front Office*
Housekeeping**
Commercial Catering
Commercial Cookery
Patisserie
Asian Cookery
Remaining units may be selected from other areas of the Hospitality Training Package or any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. * For a Front Office job outcome, the following general areas of the Hospitality Training Package may also be considered as functional areas:
Computer Technology
General Administration
Financial Administration
** For a Housekeeping job outcome, relevant cleaning units from the Asset Maintenance Training Package as well as the following general areas of the Hospitality Training Package may be considered as functional areas:
Hygiene, Health, Safety and Security
Computer Technology
General Administration
Where the competencies involve the service of alcohol, the Unit THHBFB09B Provide responsible service of alcohol must be included. In all cases, selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF Descriptors). Only one language unit may be counted as an elective within this qualification.
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Guidance on Selecting Electives for the Certificate II in Hospitality (Operations) The Certificate II in Hospitality (Operations) is designed to reflect the role of hospitality employees who perform a range of activities and functions requiring basic operational knowledge and limited practical skills in a defined context. They may be multi-skilled across more than one functional area of hospitality. Examples of other areas of the Hospitality Training Package relevant to this qualification are as follows:
Hygiene, Health, Safety and Security
General Administration
Financial Administration
Computer Technology
Languages
Examples of other Training Packages relevant to this qualifications are as follows:
Tourism
Retail
Community Services
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Bar Attendant in a Club THHBFB00B Clean and tidy bar areas THHBFB01B Operate a bar THHBFB09B Provide responsible service of alcohol THHADG03B Provide responsible gambling services THHGGA01B Communicate on the telephone THHGFA01B Process financial transactions Waiter in a Hotel Restaurant THHBFB02B Provide a link between kitchen and service areas THHBFB03B Provide food & beverage service THHBFB04B Provide table service of alcoholic beverages THHBFB09B Provide responsible service of alcohol THHGGA01B Communicate on the phone THHGCS02B Promote products and services to customers THHBFB11B Develop and update food and beverage knowledge
Food and Beverage Attendant in a Café THHBFB02B Provide a link between kitchen and service areas THHBFB03B Provide food & beverage service THHBFB10B Prepare and serve non-alcoholic beverages THHBFB12A Prepare and serve espresso coffee THHGFA01B Process financial transactions THHGGA01B Communicate on the telephone THHBCC00B Prepare sandwiches
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Gaming Attendant in a Club
THHBG01B Attend gaming machines
THHBG02B Operate a TAB outlet THHBG03B Conduct a Keno game THHADG03B Provide responsible gambling services THHBFB02B Provide a link between kitchen and service areas THHBFB03B Provide food & beverage service THHGFA01B Process financial transactions
Housekeeping Attendant THHBH01B Provide housekeeping services to guests THHGHS02B Clean premises and equipment THHBH03B Prepare rooms for guests THHBH05B Launder linen and guest clothes THHGCS02B Promote products and services to customers THHGCS01B Develop and update local knowledge Porter THHBFO10B Provide porter services THHGCS01B Develop and update local knowledge THHGCS02B Promote products and services to customers THTTCO01B Develop and update tourism industry knowledge THTLAN0112A Conduct basic workplace oral communications in a language other than English (Japanese) THHBTHS16B Provide lost and found facility
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THH33002: CERTIFICATE III IN HOSPITALITY (OPERATIONS)
Core Units
THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THHHCO01B Develop and update hospitality industry knowledge
THHGHS01B Follow workplace hygiene procedures
THHGGA01B Communicate on the telephone
THHGCS02B Promote products and services to customers
THHGCS03B Deal with conflict situations
THHGTR01B Coach others in job skills
Elective Units Ten (10) units, with at least five (5) from one or more from the functional areas of the
Hospitality or Tourism Training Packages specified below:
Food & Beverage
Gaming
Front Office*
Housekeeping**
Commercial Catering
Patisserie
Asian Cookery
Sales / Office Operations
Wine Tourism
Commercial Cookery
Remaining units may be selected from other areas of the Hospitality Training Package or any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. * For a Front Office job outcome, the following general areas of the Hospitality Training Package may also be considered as functional areas:
Computer Technology
General Administration
Financial Administration ** For a Housekeeping job outcome, relevant cleaning units from the Asset Maintenance Training Package as well as the following general areas of the Hospitality Training Package may be considered as functional areas:
Hygiene, Health, Safety and Security
Computer Technology
General Administration Where the competencies involve the service of alcohol, the Unit THHBFB09B Provide responsible service of alcohol must be included. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF Descriptors). Only one language unit may be counted as an elective within this qualification.
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Guidance on Selecting Electives for the Certificate III in Hospitality
(Operations) A Certificate III in Hospitality (Operations) is designed to reflect the role of hospitality employees who perform a range of skilled operations with the need to apply discretion and judgement. It allows for the multi-skilling requirements of many hospitality businesses. Examples of other areas of the Hospitality Training Package relevant to this qualification are
as follows:
Hygiene, Health, Safety and Security
General Administration
Financial Administration
Computer Technology
Languages Examples of other Training Packages relevant to this qualifications are as follows:
Tourism
Retail
Community Services A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this
level are as follows:
Bar Person in a Hotel
THHBFB01B Clean and tidy bar areas THHBFB01B Operate a bar THHBFB05B Operate cellar systems THHBFB06B Complete retail liquor sales THHBFB09B Provide responsible service of alcohol THHADFB03B Prepare and serve cocktails THTGFA01B Process financial transactions THHGGA06B Receive and store stock THHBFB12A Prepare and serve espresso coffee THHADFB02B Provide specialist advice on wine
Waiter in a Fine Dining Restaurant THHBFB02B Provide a link between kitchen & service areas THHBFB03B Provide food & beverage service THHBFB04B Provide table service of alcoholic beverages THHBFB09B Provide responsible service of alcohol THHBFB10B Prepare and serve non-alcoholic beverages THHBFB11B Develop and update food and beverage knowledge THHADFB01B Provide specialist advice on food THHADFB02B Provide specialist advice on wine THHBFB12A Prepare and serve espresso coffee THTGFA01B Process financial transactions
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Waiter / Barista in a small Café
THHBFB02B Provide a link between kitchen & service areas THHBFB03B Provide food & beverage service THHBFB04B Provide table service of alcoholic beverages THHBFB09B Provide responsible service of alcohol THHBFB10B Prepare and serve non-alcoholic beverages THHBFB11B Develop and update food and beverage knowledge THHGGA06B Receive and store stock THHBCC00B Prepare sandwiches THHBFB12A Prepare and serve espresso coffee THTGFA01B Process financial transactions Gaming Attendant in Club THHBFB04B Provide table service of alcoholic beverages THHBFB09B Provide responsible service of alcohol THHBFB01B Clean and tidy bar areas THHBFB01B Operate a bar THHBG01B Attend gaming machines THHBG02B Operate a TAB outlet THHBG03B Conduct a Keno game THHADG01B Analyse and report on gaming machine data THHADG03B Provide responsible gambling services THTGFA01B Process financial transactions Concierge THHBFO10B Provide porter services THHGCS01B Develop and update local knowledge THTTCO01B Develop and update tourism industry knowledge THTSOP03B Access and interpret product information THTSOP07B Book and co-ordinate supplier services THTSOP09B Process non-air documentation THTGFA01B Process financial transactions THTLAN0113A Conduct basic workplace oral communications in a language other than
English (Korean) THHBTHS16B Provide lost and found facility THHBTHS06B Apprehend offenders Sommelier in a Fine Dining Restaurant THTGFA01B Process financial transactions THHBFB04B Provide table service of alcoholic beverages THHBFB09B Provide responsible service of alcohol THHBFB11B Develop and update food and beverage knowledge THHGCS01B Develop and update local knowledge THHADFB01B Provide specialist advice on food THHADFB02B Provide specialist advice on wine THHADFB08A Manage wine for a wine outlet (new) FDF CDSEW A evaluate wine (standard) FDF CDSEWA A evaluate wine (advanced)
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Front Desk Attendant in a Hotel
THTSOP06B Receive and process reservations THTSOP08B Operate a computerised reservations system THHBFO02B Provide accommodation reception services THHGFA01B Process financial transactions THHGFA02B Maintain financial records BSBCMN205A Use business technology BSBCMN213A Produce simple word processed documents THHGGA02B Perform office procedures THTLAN0112A Conduct basic workplace oral communications in a language other than
English (Japanese) THHGCS01B Develop and update local knowledge
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THH42602: CERTIFICATE IV IN HOSPITALITY (SUPERVISION)
Core Units THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHGGA01B Communicate on the telephone THHGCS02B Promote products and services to customers THHGCS03B Deal with conflict situations THHGTR01B Coach others in job skills THHGGA06B Receive and store stock THHGGA07B Control and order stock THHGLE01B Monitor work operations THHGLE02B Implement workplace health, safety and security procedures THHGLE08B Lead and manage people THHGFA06A Interpret financial information
Elective Units Thirteen (13) units, with at least seven (7) from one or more from the functional areas of the Hospitality or Tourism Training Packages specified below:
Food & Beverage
Gaming
Front Office
Housekeeping
Commercial Catering
Patisserie
Asian Cookery
Sales / Office Operations
Wine Tourism
Commercial Cookery
Remaining units may be selected from other areas of the Hospitality Training Package or any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. * For a Front Office job outcome, the following general areas of the Hospitality Training Package may also be considered as functional areas: Computer Technology General Administration
Financial Administration
** For a Housekeeping job outcome, relevant cleaning units from the Asset Maintenance Training Package as well as the following general areas of the Hospitality Training Package may be considered as functional areas:
Hygiene, Health, Safety and Security
Computer Technology
General Administration
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF Descriptors). Only one language unit may be counted as an elective within this qualification. Where the competencies involve the service of alcohol, the Unit THHBFB09B Provide responsible service of alcohol must be included.
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Guidance on Selecting Electives for the Certificate IV in Hospitality
(Supervision) A Certificate IV in Hospitality (Supervision) reflects the role of team leaders or supervisors across all functional areas and sectors of the hospitality industry.
Examples of other areas of the Hospitality Training Package relevant to this qualification are as follows:
Hygiene, Health, Safety and Security
General Administration
Financial Administration
Computer Technology
Languages
Training and Assessment* *Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective)
Examples of Other Training Packages relevant to this qualification are as follows:
Tourism
Retail
Community Services
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Units of particular relevance from other Training Packages are also listed here
Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this level are as follows: Food & Beverage Supervisor THHBFB00B Clean and tidy bar areas THHBFB01B Operate a bar THHBFB02B Provide a link between kitchen & service areas THHBFB03B Provide food & beverage service THHBFB04B Provide table service of alcoholic beverages THHGLE05B Roster staff THHBFB09B Provide responsible service of alcohol THHBFB10B Prepare and serve non-alcoholic beverages THHBFB11B Develop and update food and beverage knowledge BSBCMN205A Use business technology BSBCMN213A Produce simple wordprocessed documents THHGGA02B Perform office procedures THHGLE09B Manage workplace diversity Gaming Supervisor in a Club
THHBG01B Attend gaming machines
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THHBG02B Operate a TAB outlet
THHBG03B Conduct a Keno game
THHADGO1B Analyse and report on gaming machine data
THHADG03B Provide responsible gambling services
THHBFB03B Provide food and beverage service
THHBFB09B Provide responsible service of alcohol
THHADG02A Develop and manage gaming activities
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGGA02B Perform office procedures
THHGLE20B Develop and update the legal knowledge required for business compliance
THHGLE05B Roster staff
Front Office Supervisor
THTSOP06B Receive and process reservations
THTSOP08B Operate a computerised reservations system
THHBFO02B Provide accommodation reception services
THHGFA01B Process financial transactions
THHGFA02B Maintain financial records
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
THHGGA02B Perform office procedures
THTLAN0112A Conduct basic workplace oral communications in a language other than English
(Japanese)
THHGCS01B Develop and update local knowledge
THHGLE13B Manage finances within a budget
THHGLE05B Roster staff
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KITCHEN OPERATIONS QUALIFICATIONS (CERT I – IV)
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THH11102: CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)
Core Units
THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THHHCO01B Develop and update hospitality industry knowledge
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBKA03B Receive and store kitchen supplies
THHBKA04B Clean and maintain kitchen premises
Elective Units One (1) unit from the cookery-related areas of the Hospitality Training Package specified below: Commercial Cookery (THHBCC00B – 10B) Commercial Catering (THHBCAT01 –
06B) In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQG descriptors).
Guidance on Selecting Electives for the Certificate I in Hospitality (Kitchen
Operations) A Certificate I in Hospitality (Kitchen Operations) reflects the role of entry level employees who perform routine tasks in the kitchen under direct supervision.
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Kitchen Attendant THHBCC02B Prepare appetisers and salads
Sandwich Hand THHBCC00B Prepare sandwiches Catering Assistant THHBCAT02B Package prepared foodstuffs
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THH22002: CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)
Core Units
THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHBKA01B Organise and prepare food THHBKA02B Present food THHBKA03B Receive and store kitchen supplies THHBKA04B Clean and maintain kitchen premises THHBCC01B Use basic methods of cookery THHCCH01A Prepare, cook and serve food (holistic unit)
Elective Units Five (5) units, with at least three (3) from one or more of the cookery-related areas of the Hospitality Training Package specified below: Commercial Cookery (THHBCC00B or
THHBCC 02 – 10B) Commercial Catering (THHBCAT02 –
6B) Remaining units may be selected from other sections of the Hospitality Training Package or any relevant endorsed Training Package. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
Guidance on Selecting Electives for the Certificate II in Hospitality (Kitchen
Operations) A Certificate II in Hospitality (Kitchen Operations) reflects the role of employees who undertake a range of kitchen functions and activities which require the application of a limited range of practical skills in a defined context .
Examples of other relevant sections of the Hospitality Training Package are as follows:
Asian Cookery Food and Beverage
Examples of other Training Packages relevant to this qualification are as follows: Food Processing Tourism Caravan Industry
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A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices.
Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Short Order Cook in a Café or Small Restaurant THHBCC02B Prepare appetisers and salads THHBCC00B Prepare sandwiches THHBCC004B Prepare vegetables, eggs and farinaceous dishes THHBFB02B Provide a link between kitchen and service areas THHGGA01B Communicate on the telephone Cook in a Fast Food Outlet THHBCAT04B Operate a fast food outlet THHBCC02aB Prepare sandwiches THHBCC004B Prepare vegetables, eggs and farinaceous dishes THHGFA01B Process financial transactions THHBFB10B Prepare and serve non-alcoholic drinks Commis Cook THHBCC02B Prepare appetisers and salads THHBCC03B Prepare stocks, sauces and soups THHBCC04B Prepare vegetables, eggs and farinaceous dishes THHBCC05B Prepare and cook poultry and game THHBCC08B Prepare hot and cold desserts
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THH21702: CERTIFICATE II IN HOSPITALITY (ASIAN COOKERY)
Core Units
THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THHHCO01B Develop and update hospitality industry knowledge
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBKA03B Receive and store kitchen supplies
THHBKA04B Clean and maintain kitchen premises
THHASC01A Use basic Asian methods of cookery
THHCCH01A Prepare, cook and serve food (holistic unit)
Elective Units Five (5) units, with at least three (3) from one or more of the cookery-related areas of the Hospitality Training Package specified below: Asian Cookery (THHASC01 – 12A)
Remaining units may be selected from other sections of the Hospitality Training Package or any relevant endorsed Training Package. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
Guidance on Selecting Electives for the Certificate II in Hospitality (Asian
Cookery)
The Certificate II in Hospitality (Asian Cookery) reflects the role of employees who work in kitchens offering Asian cuisine and who undertake a range of kitchen functions and activities which require the application of a limited range of practical skills in a defined context.
Examples of other relevant sections of the Hospitality Training Package are as follows:
Commercial Cookery (THHBCC02 – 10B)
Commercial Catering (THHBCAT02 – 6B)
Food and Beverage
Examples of other Training Packages relevant to this qualification are as follows: Food Processing Tourism
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THH02 Hospitality Training Package & THT02 Tourism Training Package
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A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this
level are as follows:
Short Order Cook in an Asian restaurant THHASC02A Produce appetisers and snacks for Asian cuisines THHASC04A Prepare stocks and soups for Asian cuisines THHASC05A Prepare sauce, dips and accompaniments for Asian cuisines THHASC06A Prepare rice and noodles for Asian cuisines THHASC07A Prepare meat, poultry, seafood and vegetables for Asian cuisines Commis in a Japanese Restaurant THHASC04A Prepare stocks and soups for Asian cuisines THHASC05A Prepare sauce, dips and accompaniments for Asian cuisines THHJA04B Prepare and produce Japanese raw fish (sashimi) THHJA05B Prepare and produce Japanese simmered, grilled, deep-fried & steamed
dishes THHFA08B Prepare and produce Japanese rice cookery
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THH02 Hospitality Training Package & THT02 Tourism Training Package
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THH31502: CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY)
Core Units
THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
THHHCO01B Develop and update hospitality industry knowledge
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBKA03B Receive and store kitchen supplies
THHBKA04B Clean and maintain kitchen premises
THHBCC01B Use basic methods of cookery
THHCCH01A Prepare, cook and serve food (holistic unit)
THHBCC02B Prepare appetisers and salads
THHBCC03B Prepare stocks, sauces and soups
THHBCC04B Prepare vegetables, eggs and farinaceous dishes
THHBCC05B Prepare and cook poultry and game
THHBCC06B Prepare and cook seafood
THHBCC07B Select, prepare and cook meat
THHBCC08B Prepare hot and cold desserts
THHBCC09B Prepare pastry, cakes and yeast goods
THHBCC10B Plan and prepare food for buffets
THHBCC11B Implement food safety procedures
THHBCAT01B Prepare foods according to dietary and cultural needs
THHBCC13B Plan and control menu-based catering
THHGGA01B Communicate on the telephone
THHGCS02B Promote products and services to customers
THHGCS03B Deal with conflict situations
THHGTR01B Coach others in job skills
THHCCH02A Prepare, cook and serve food for menus (holistic unit)
Elective Units Three (3) units, with at least two (2) from one or more of the cookery-related areas of the Hospitality Training Package specified below. Commercial Cookery
Commercial Catering
Asian Cookery
The remaining unit may be selected from other sections of the Hospitality Training Package or any relevant endorsed Training Package. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
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Guidance on Selecting Electives for the Certificate III in Hospitality
(Commercial Cookery) A Certificate III in Hospitality (Commercial Cookery) reflects the role of a qualified cook. Examples of other relevant sections of the Hospitality Training Package are as follows:
Patisserie
Food and Beverage
General Administration
Customer Service, Sales and Marketing
Hygiene, Health, Safety and Security
Financial Administration
Computer Technology
Training
Examples of other Training Packages relevant to this qualification are as follows: Food Processing Tourism A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this
level are as follows:
Commercial / Professional Cook in Large Restaurant THHADCAT03B Select catering systems THHADCC1B Prepare pates and terrines THHADCC05B Handle and serve cheese Cook in a Café or Small Restaurant THHBFB11B Develop and update food and beverage knowledge THHASC01B Use basic Asian methods of cookery THHASC06A Prepare rice and noodles for Asian cuisines
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THH02 Hospitality Training Package & THT02 Tourism Training Package
Version 2.1
THH32902: CERTIFICATE III IN HOSPITALITY (CATERING OPERATIONS)
Core Units
THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHBKA01B Organise and prepare food THHBKA02B Present food THHBKA03B Receive and store kitchen supplies THHBKA04B Clean and maintain kitchen premises THHBCC01B Use basic methods of cookery
THHCCH01A Prepare, cook and serve food (holistic unit) THHBCC11B Implement food safety procedures THHBCAT02B Package prepared foodstuffs THHBCAT03B Transport and store food in a safe and hygienic manner THHBCAT06B Apply catering control procedures THHBCC13B Plan and control menu based catering THHGGA01B Communicate on the telephone THHGCS02B Promote products and services to customers THHGCS03B Deal with conflict situations THHGTR01B Coach others in job skills
Elective Units Seven (7) units from the Hospitality Training Packages or any relevant endorsed
Training Package
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors). Where the competencies involve the service of alcohol, the Unit THHBFB09B Provide responsible service of alcohol must be included.
Guidance on Selecting Electives for the Certificate III in Hospitality (Catering
Operations) A Certificate III in Hospitality (Catering Operations) reflects the role of employees who perform a range of skilled catering operations with the need to apply discretion and judgement.
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Examples of areas of the Hospitality Training Package relevant to this qualification are as follows:
Commercial Catering
Commercial Cookery
Asian Cookery
Patisserie
Food & Beverage
Customer Service, Sales & Marketing
Hygiene, Health, Safety and Security
General Administration
Financial Administration
Computer Technology
Training and Assessment A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. This qualification should be tailored for the different areas of catering.
Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this
level are as follows:
Cook working in Hospital
THHBCATO1B Prepare foods according to dietary and cultural needs
THHADCAT02B Develop menus to meet special dietary and cultural needs
THHBCC04B Prepare vegetables, eggs and farinaceous dishes
THHBCC05B Prepare and cook poultry and game
THHBCC06B Prepare and cook seafood
THHBCC07B Select, prepare and cook meat
THHBCC08B Prepare hot and cold desserts
Cook working in Cook -Chill Kitchen
THHBCATO5B Apply cook-chill production processes
THHBCATO1B Prepare foods according to dietary and cultural needs
THHADCAT02B Develop menus to meet special dietary and cultural needs
THHBCC04B Prepare vegetables, eggs and farinaceous dishes
THHBCC05B Prepare and cook poultry and game
THHBCC06B Prepare and cook seafood
THHBCC07B Select, prepare and cook meat
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THH02 Hospitality Training Package & THT02 Tourism Training Package
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THH31602: CERTIFICATE III IN HOSPITALITY (PATISSERIE)
Core Units
THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHBKA01B Organise and prepare food THHBKA02B Present food THHBKA03B Receive and store kitchen supplies THHBKA04B Clean and maintain kitchen premises THHBCC01B Use basic methods of cookery (or achievement of similar or
equivalent competency(s) from National Pastry Cook Competency Standards)
THHCCH01A Prepare, cook and serve food (holistic unit) THHBCC08B Prepare hot and cold desserts THHBCC11B Implement food safety procedures THHBPT01B Prepare and produce pastries THHBPT02B Prepare and produce cakes THHBPT03B Prepare and produce yeast goods THHGGA01B Communicate on the telephone THHGCS02B Promote products and services to customers THHGCS03B Deal with conflict situations THHGTR01B Coach others on job skills
Elective Units Six (6) units, with at least four (4) from the areas of the Hospitality Training Package
specified below:
Patisserie
Remaining units may be selected from other sections of the Hospitality Training Package or any relevant endorsed Training Package. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
Guidance on Selecting Electives for the Certificate III in Hospitality Patisserie A Certificate III in Hospitality (Patisserie) reflects the role of a cook who specialises in patisserie.
Examples of areas of the Hospitality Training Package relevant to this qualification are as follows:
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Commercial Cookery Asian Cookery Food & Beverage Customer Service, Sales & Marketing Hygiene, Health, Safety and Security General Administration Financial Administration Computer Technology
Training and Assessment Examples of Elective Units relevant to patisserie and hospitality contexts at this level are as follows:
Patissier THHADPT01B Prepare bakery products for patissiers THHADPT02B Prepare and present gateaux, torten and cakes THHADPT03B Present desserts THHADPT04B Prepare and display petits fours THHADPT05B Prepare and model marzipan THHBFB12A Prepare and serve espresso coffee
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THH02 Hospitality Training Package & THT02 Tourism Training Package
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THH33102: CERTIFICATE III IN HOSPITALITY (ASIAN COOKERY)
Core Units
THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHBKA01B Organise and prepare food THHBKA02B Present food THHBKA03B Receive and store kitchen supplies THHBKA04B Clean and maintain kitchen premises THHASC01B Use basic Asian methods of cookery THHCCH01A Prepare, cook and serve food (holistic unit) THHASC02A Produce appetisers and snacks for Asian cuisines THHASC03A Prepare stocks and soups for Asian cuisines THHASC04A Prepare sauces, dips and accompaniments for Asian cuisines THHASC05A Prepare salads for Asian cuisines THHASC06A Prepare rice and noodles for Asian cuisines THHASC07A Prepare meat, poultry, seafood and vegetables for Asian cuisines THHBCC11B Implement food safety procedures THHBCAT01B Prepare foods according to specific dietary needs THHBCC13B Plan and control menu based catering THHGGA01B Communicate on the telephone THHGCS02B Promote products and services to customers THHGCS03B Deal with conflict situations THHGTR01B Coach others in job skills THHCCH02A Prepare, cook and serve food for menus (holistic unit)
Elective Units Five (5) units, with at least two (2) from one or more of the cookery-related areas of the Hospitality Training Package specified below:
Asian Cookery
Commercial Cookery
Commercial Catering
Remaining units may be selected from other sections of the Hospitality Training Package or any relevant endorsed Training Package. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
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© Australian National Training Authority Vol 1 Page 35
THH02 Hospitality Training Package & THT02 Tourism Training Package
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Guidance on Selecting Electives for the Certificate III in Hospitality (Asian
Cookery) A Certificate III in Hospitality (Asian Cookery) reflects the role of a qualified Asian cook. Examples of other relevant sections of the Hospitality Training Package are as follows: Patisserie Food & Beverage General Administration Customer Service, Sales & Marketing Hygiene, Health, Safety and Security Financial Administration Computer Technology
Training and Assessment
Examples of other Training Packages relevant to this qualifications are as follows: Food Processing Tourism
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices.
Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this
level are as follows:
Cook in a Large Japanese Restaurant THHASC04A Prepare stocks and soups for Asian cuisines THHASC05A Prepare sauce, dips and accompaniments for Asian cuisines THHJA04B Prepare and produce Japanese raw fish (sashimi) THHJA05B Prepare and produce Japanese simmered, grilled, deep-fried and steamed
dishes THHJA07B Prepare and produce Japanese one pot cookery THHJA08B Prepare and produce Japanese rice cookery THHJA10B Prepare Japanese fruit, cakes and sweetmeats Cook in a Small, Vietnamese / Thai Restaurant THHASC08A Prepare desserts for Asian cuisines THHASC10A Prepare satay for Asian cuisines THHASC11A Prepare vegetarian dishes for Asian cuisines THHASC12A Select, prepare and serve specialist Asian cuisines THHASC13A Plan menus for Asian cuisines THHBFB03B Provide food and beverage service
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Version 2.1
THH41302: CERTIFICATE IV IN HOSPITALITY (COMMERCIAL COOKERY)
Core Units
THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHBKA01B Organise and prepare food THHBKA02B Present food THHBKA03B Receive and store kitchen supplies THHBKA04B Clean and maintain kitchen premises THHBCC01B Use basic methods of cookery THHCCH01A Prepare, cook and serve food (holistic unit) THHBCC02B Prepare appetisers and salads THHBCC03B Prepare stocks, sauces and soups THHBCC04B Prepare vegetables, eggs and farinaceous dishes THHBCC05B Prepare and cook poultry and game THHBCC06B Prepare and cook seafood THHBCC07B Select, prepare and cook meat THHBCC08B Prepare hot and cold desserts THHBCC09B Prepare pastry, cakes and yeast goods THHBCC11B Implement food safety procedures THHBCAT01B Prepare foods to meet dietary and cultural needs THHBCC13B Plan and control menu-based catering THHGGA01B Communicate on the telephone THHGCS02B Promote products and services to customers THHGCS03B Deal with conflict situations THHGTR01B Coach others in job skills
THHBCC10B Plan and prepare food for buffets THHS2CC1B Monitor catering revenue and costs THHS2CC2B Establish and maintain quality control THHS2CC3B Develop a food safety program THHCCH02A Prepare, cook and serve food for menus (holistic unit) THHGGA07B Control and order stock THHGLE01B Monitor work operations THHGLE02B Implement workplace health, safety and security procedures THHGLE08B Lead and manage people THHGFA06A Interpret financial information
Elective Units
Six (6) units from the Hospitality Training Package or any relevant endorsed Training
Package.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors). .
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Guidance on Selecting Electives for the Certificate IV in Commercial Cookery A Certificate IV in Hospitality (Commercial Cookery) reflects the role of a qualified chef or cook who also performs a supervisory or team leading role in the kitchen. Examples of relevant sections of the Hospitality Training Package are as follows:
Commercial Cookery
Commercial Catering
Patisserie
Asian Cookery
Food and Beverage
General Administration
Customer Service, Sales and Marketing
Hygiene, Health, Safety and Security
Financial Administration
Computer Technology
Leadership and Management
Training and Assessment* *Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective)
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this
level are as follows:
Sous Chef THHADCC07B Select, prepare and serve specialised food items THHSCAT04B Design menus to meet market needs THHGLE13B Manage finances within a budget THHGLE05B Roster staff THHGGA02B Perform office procedures THHGLE09B Manage workplace diversity
Chef in a Café or Small Restaurant
THHBCC13B Plan and control menu based catering THHSCAT04B Design menus to meet market needs THHSCAT02B Plan the catering for an event or function THHGHS03B Provide first aid THHGLE13B Manage finances within a budget THHGLE07B Recruit and select staff
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THH42502: CERTIFICATE IV IN HOSPITALITY (CATERING OPERATIONS)
Core Units
THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHBKA01B Organise and prepare food THHBKA02B Preserve food THHBKA03B Receive and store kitchen supplies THHBKA04B Clean and maintain kitchen premises THHBCC01B Use basic methods of cookery THHCCH01A Prepare, cook and serve food (holistic unit) THHBCC11B Implement food safety procedures THHBCAT02B Package prepared foodstuffs THHBCAT03B Transport and store food in a safe and hygienic manner THHBCAT06B Apply catering control procedures THHBCC13B Plan and control menu based catering THHADCAT02BDevelop menus to meet special dietary and cultural needs THHS2CC1B Monitor catering revenue and costs THHS2CC2B Establish and maintain quality control THHBCC02A Prepare, cook and serve food for a menu (holistic unit) THHGGA01B Communicate on the telephone THHGCS02B Promote products and services to customers THHGCS03B Deal with conflict situations THHGTR01B Coach others in job skills THHS2CC3B Develop a food safety program THHGGA07B Control and order stock THHGLE01B Monitor work operations THHGLE02B Implement workplace health, safety and security procedures THHGLE08B Lead and manage people THHGFA06A Interpret financial information
Elective Units Nine (9) units selected from the Hospitality Training Package or any relevant endorsed
Training Package.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
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© Australian National Training Authority Vol 1 Page 39
THH02 Hospitality Training Package & THT02 Tourism Training Package
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Guidance on Selecting Electives for the Certificate IV in Hospitality (Catering
Operations) A Certificate IV in Hospitality (Catering Operations) reflects the role of a catering supervisor. Examples of relevant sections of the Hospitality Training Package are as follows: Commercial Catering Commercial Cookery Patisserie Food and Beverage Events Management (new)
General Administration Customer Service, Sales and Marketing Hygiene, Health, Safety and Security Financial Administration Computer Technology Leadership and Management Training and Assessment
*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective) Examples of other Training Packages relevant to this qualification are as follows:
Entertainment Tourism Caravan Industry
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this
level are as follows:
Supervisor in Small Catering Operation
THHBCC02B Prepare appetisers and salads THHBCC04B Prepare vegetables, eggs and farinaceous dishes THHBCC05B Prepare and cook poultry and game THHBCC06B Prepare and cook seafood THHBCC07B Select, prepare and cook meat THHBCC08B Prepare hot and cold desserts THHSCAT03B Prepare tenders for catering contracts THHSCAT04B Design menus to meet market needs THHSCAT02B Plan the catering for an event or function
Caterer in Defence Unit THHBCAT05B Apply cook-chill production processes THHBCAT06B Apply catering control principles THHBCAT01B Prepare foods to meet dietary and cultural needs THHADCAT02B Develop menus to meet special dietary and cultural needs
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THHADCAT03B Select catering systems THHSCAT01B Manage facilities associated with commercial catering contracts THHGLE06B Monitor staff performance THHGLE13B Manage finances within a budget THHGLE14B Prepare and monitor budgets
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THH41402: CERTIFICATE IV IN HOSPITALITY (PATISSERIE)
Core Units THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHBKA01B Organise and prepare food THHBKA02B Present food THHBKA03B Receive and store kitchen supplies THHBKA04B Clean and maintain kitchen premises THHBCC01B Use basic methods of cookery (or achievement of similar or equivalent
competency(s) from the National Pastry Cook Competency Standards) THHCCH01A Prepare, cook and serve food (holistic unit) THHBCC08B Prepare hot and cold desserts THHBCC11B Implement food safety procedures THHBPT01B Prepare and produce pastries THHBPT02B Prepare and Produce cakes THHBPT03B Prepare and produce yeast goods THHADPT01B Prepare bakery products for patissiers THHADPT02B Prepare & present gateaux, torten & cakes THHADPT03B Present desserts THHADPT04B Prepare and display petits fours THHADPT05B Prepare and model marzipan THHGGA01B Communicate on the telephone THHGCS02B Promote products and services to customers THHGCS03B Deal with conflict situations THHGTR01B Coach others on job skills THHADPT06B Prepare desserts to meet special dietary requirements THHADPT07B Prepare and display sugar work THHADPT08B Plan, prepare and display sweet buffet show pieces THHADCC06B Prepare chocolate THHS2CC1B Monitor catering revenue and costs THHS2CC2B Establish and maintain quality control THHS2CC3B Develop a food safety program THHGGA07B Control and order stock THHGLE01B Monitor work operations THHGLE02B Implement workplace health, safety and security procedures THHGLE08B Lead and manage people THHGFA06A Interpret financial information
Elective Units Six (6) units selected from the Hospitality Training Packages or any relevant endorsed
Training Package.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
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THH02 Hospitality Training Package & THT02 Tourism Training Package
Version 2.1
Guidance on Selecting Electives for the Certificate IV in Hospitality (Patisserie)
A Certificate IV in Hospitality (Patisserie) reflects the role of a Patissier or Chef de Partie. Examples of relevant sections of the Hospitality Training Package are as follows:
Commercial Catering
Commercial Cookery
Food and Beverage
General Administration
Customer Service, Sales and Marketing
Hygiene, Health, Safety and Security
Financial Administration
Computer Technology
Leadership and Management
Training and Assessment* *Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective) A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices.
Examples of Elective Units relevant to patisserie and hospitality contexts at this level are as follows:
Patissier or Chef de Partie
THHADPT06B Prepare desserts to meet special dietary requirements THHADPT07B Prepare and display sugar work THHADPT08B Plan, prepare and display sweet buffet showpieces THHADCC07B Select, prepare and serve specialist food items THHBCC13B Plan and control menu based catering THHGLE05B Roster staff
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THH02 Hospitality Training Package & THT02 Tourism Training Package
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THH42702: CERTIFICATE IV IN HOSPITALITY (ASIAN COOKERY)
Core Units THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHBKA01B Organise and prepare food THHBKA02B Present food THHBKA03B Receive and store kitchen supplies THHBKA04B Clean and maintain kitchen premises THHASC01A Use basic Asian methods of cookery THHCCH01A Prepare, cook and serve food (holistic unit) THHASC02A Produce appetisers and snacks for Asian cuisines THHASC03A Prepare stocks and soups for Asian cuisines THHASC04A Prepare sauces, dips and accompaniments for Asian cuisines THHASC05A Prepare salads for Asian cuisines THHASC06A Prepare rice and noodles for Asian cuisines THHASC07A Prepare meat, poultry, seafood and vegetables for Asian cuisines THHBCC11B Implement food safety procedures THHBCAT01B Prepare foods according to specific dietary needs THHBCC13B Plan and control menu-based catering THHCCH02A Prepare, cook and serve food for menus (holistic unit) THHASC10A Prepare satay for Asian cuisines THHASC11A Prepare vegetarian dishes for Asian cuisines THHASC12A Select, prepare and serve specialist Asian cuisines THHGGA07B Control and order stock THHGLE01B Monitor work operations THHGLE02B Implement workplace health, safety and security procedures THHGLE08B Lead and manage people THHGFA06A Interpret financial information
Elective Units Nine (9) units from the Hospitality Training Package or any relevant endorsed Training
Package.
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
National Hospitality Qualifications
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THH02 Hospitality Training Package & THT02 Tourism Training Package
Version 2.1
Guidance on Selecting Electives for the Certificate IV in Hospitality (Asian
Cookery)
The Certificate IV in Hospitality (Asian Cookery) reflects the role of a qualified Asian Cook or Chef who also perform a supervisory / team leading role in the kitchen. Examples of relevant sections of the Hospitality Training Package are as follows:
Commercial Cookery
Commercial Catering
Patisserie
Asian Cookery
Food and Beverage
General Administration
Customer Service, Sales and Marketing
Hygiene, Health, Safety and Security
Financial Administration
Computer Technology
Leadership and Management
Training and Assessment* *Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective) A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Chef in a Japanese Restaurant THHASC04A Prepare stocks and soups for Asian cuisines THHASC05A Prepare sauce, dips and accompaniments for Asian cuisines THHJA04B Prepare and produce Japanese raw fish (sashimi) THHJA05B Prepare and produce Japanese simmered, grilled, deep-fried & steamed
dishes THHJA07B Prepare and produce Japanese one pot cookery THHJA08B Prepare and produce Japanese rice cookery THHJA10B Prepare Japanese fruit, cakes and sweetmeats THHGLE13B Manage finances within a budget THHGLE05B Roster staff Chef in a Small Vietnamese / Thai Restaurant THHASC08A Prepare desserts for Asian cuisines THHASC10A Prepare satay for Asian cuisines THHASC11A Prepare vegetarian dishes for Asian cuisine THHASC12A Select, prepare and serve specialist Asian cuisines THHASC13A Plan menus for Asian cuisines
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THHBFB02B Provide a link between kitchen and service areas THHBFB03B Provide food and beverage service THHGFA01B Process financial transactions THHGGA02B Perform office procedures THHGLE13B Manage finances within a budget
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CROSS-INDUSTRY QUALIFICATIONS (DIPLOMA & ADVANCED DIPLOMA)
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THH51202: DIPLOMA OF HOSPITALITY MANAGEMENT
Core Units THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHGGA01B Communicate on the telephone THHGCS02B Promote products and services to customers THHGCS03B Deal with conflict situations THHGTR01B Coach others in job skills THHGGA06B Receive and store stock THHGGA07B Control and order stock THHGLE01B Monitor work operations THHGLE02B Implement workplace health, safety and security procedures THHGLE08B Lead and manage people THHGFA06A Interpret financial information THHGLE03B Develop and implement operational plans THHGLE04B Establish and maintain a safe and secure workplace THHGLE05B Roster staff THHGLE11B Manage quality customer service THHGLE13B Manage finances within a budget THHGLE14B Prepare and monitor budgets THHGLE20B Develop and maintain the legal knowledge required for business
compliance THHGCS08B Establish and conduct business relationships THHGLE09B Manage workplace diversity
Elective Units Eighteen (18) units with at least ten (10) from one or more of the areas of the Hospitality and
Tourism Training Packages specified below:
Food and Beverage Front Office General Administration Computer Technology Financial Administration Hygiene, Health, Safety and Security Housekeeping Gaming
Commercial Cookery Commercial Catering Patisserie Asian Cookery Sales / Office Operations Wine Tourism
Remaining units may be selected from the Hospitality Industry Training Package or any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
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Guidance on Selecting Electives for the Diploma of Hospitality Management
A Diploma of Hospitality Management reflects the role of a Manager in any hospitality functional area. Examples of areas in the Hospitality and Tourism Training Packages of relevance to this qualification are as follows: Planning and Product Development Leadership and Management Sales and Marketing Financial Administration Training and Assessment* Languages Meetings and Events
*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective) Examples of other Training Packages relevant to this qualification are as follows: Tourism Food Processing (Wine Sector)
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices.
Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Restaurant Manager in a Fine Dining Restaurant THHBFB00B Clean and tidy bar areas THHBFB01B Operate a bar THHBFB02B Provide a link between kitchen & service areas THHBFB03B Provide food & beverage service THHBFB04B Provide table service of alcoholic beverages THHBFB09B Provide responsible service of alcohol THHBFB10B Prepare and serve non-alcoholic beverages THHBFB11B Develop and update food and beverage knowledge THHADFB01B Provide specialist advice on food THHADFB02B Provide specialist advice on wine THHADFB03B Prepare and serve cocktails THHADFB07B Provide silver service THHBFB12B Prepare and serve espresso coffee BSBCMN205A Use business technology BSBCMN213A Produce simple wordprocessed documents THHGLE06B Monitor staff performance THHGLE07B Recruit and select staff
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THHGLE17B Manage and purchase stock
Kitchen Manager / Chef THHBKA01B Organise and prepare food THHBKA02B Present food THHBKA03B Receive and store kitchen supplies THHBKA04B Clean and maintain kitchen premises THHBCC01B Use basic methods of cookery THHCCH01A Prepare, cook and serve food (holistic unit) THHBCC02B Prepare appetisers and salads THHBCC03B Prepare stocks and sauces and soups THHBCC04B Prepare vegetables, eggs and farinaceous dishes THHBCC05B Prepare and cook poultry and game THHBCC06B Prepare and cook seafood THHBCC07B Identify and prepare meat THHBCC08B Prepare hot and cold desserts THHBCC09B Prepare pastry, cakes and yeast goods THHBCC11B Implement food safety procedures THHBCAT01B Prepare foods to meet dietary and cultural needs THHBCC13B Plan and control menu-based catering THHBCC10B Plan and prepare food for buffets THHS2CC1B Monitor catering revenue and costs THHS2CC2B Establish and maintain quality control THHS2CC3B Develop a food safety program THHCCHO2A Prepare, cook and serve food for menus (holistic unit) THHGHS03B Provide First Aid Gaming Manager in a Club
THHBFB00B Clean and tidy bar areas THHBFB01B Operate a bar THHBFB09B Provide responsible service of alcohol THHBG01B Attend gaming machines THHBG02B Operate a TAB outlet THHBG03B Conduct a Keno game THHADG01B Analyse and report on gaming machine data THHADG03B Provide responsible gambling services THHADG02A Develop and manage gaming activities BSBCMN205A Use business technology BSBCMN213A Produce simple wordprocessed documents THHGLE06B Monitor staff performance THHGLE07B Recruit and select staff THHGLE10B Manage workplace relations THHGLE12B Develop and manage marketing strategies THHGLE17B Manage and purchase stock THHGCS04B Make presentations THHBTHS06B Apprehend offenders THHADTHS01B Plan and conduct evacuation of premises
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Manager of Café or Small Restaurant
THHBFB00B Clean and tidy bar areas THHBFB01B Operate a bar THHBFB02B Provide a link between kitchen & service areas THHBFB03B Provide food & beverage service THHBFB04B Provide table service of alcoholic beverages THHBFB09B Provide responsible service of alcohol THHBFB10B Prepare and serve non-alcoholic beverages THHBFB11B Develop and update food and beverage knowledge THHBFB12B Prepare and serve espresso coffee THHADFB05B Plan and monitor espresso coffee service THHBCAT03B Transport and store food in a safe and hygienic manner THHSCAT02B Plan the catering for an event or function THHSCAT04B Design menus to meet market needs BSBCMN205A Use business technology BSBCMN213A Produce simple wordprocessed documents THHGLE06B Monitor staff performance THHGLE07B Recruit and select staff THHGLE17B Manage and purchase stock
Motel Owner/Manager
THTSOP06B Receive and process reservations THTSOP08B Operate a computerised reservations system THHBFO02B Provide accommodation reception services THHBH03B Prepare rooms for guests THHGHS02B Clean premises and equipment THHGFA01B Process financial transactions THHGFA02B Maintain financial records BSBCMN205A Use business technology BSBCMN213A Produce simple wordprocessed documents THHGGA02B Perform office procedures THHGCS01B Develop and update local knowledge THHGGA04B Prepare business documents THHGLE10B Manage workplace relations THHGLE08B Plan and establish systems and procedures THTSMA01B Co-ordinate the production of brochures & marketing materials THHGLE05B Roster staff THHGCS07B Co-ordinate marketing activities THHGLE18B Monitor and maintain computer systems
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THH60202: ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT
Core Units
THHCOR01B Work with colleagues and customers THHCOR02B Work in a socially diverse environment THHCOR03B Follow health, safety and security procedures THHHCO01B Develop and update hospitality industry knowledge THHGHS01B Follow workplace hygiene procedures THHGGA01B Communicate on the telephone THHGCS02B Promote products and services to customers THHGCS03B Deal with conflict situations THHGTR01B Coach others in job skills THHGGA06B Receive and store stock THHGGA07B Control and order stock THHGLE01B Monitor work operations THHGLE02B Implement workplace health, safety and security procedures THHGLE08B Lead and manage people THHGFA06A Interpret financial information THHGLE03B Develop and implement operational plans THHGLE04B Establish and maintain a safe and secure workplace THHGLE05B Roster staff THHGLE11B Manage quality customer service THHGLE13B Manage finances within a budget THHGLE14B Prepare and monitor budgets THHGLE20B Develop and update the legal knowledge required for business compliance THHGCS08B Establish and conduct business relationships THHGLE09B Manage workplace diversity THHGLE15B Manage financial operations THHGLE16B Manage physical assets THHGLE19B Develop and implement a business plan THHGLE12B Develop and manage marketing strategies THHGLE06B Monitor staff performance THHGLE07B Recruit and select staff
Elective Units Twenty units (20) with at least ten (10) from one or more of the areas of the Hospitality or
Tourism Training Package specified below:
Food and Beverage Front Office General Administration Computer Technology Financial Administration Hygiene, Health, Safety and Security Housekeeping Gaming
Commercial Cookery Commercial Catering Patisserie Asian Cookery Sales / Office Operations Wine Tourism
Remaining units may be selected from the Hospitality Industry Training Package or any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
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Guidance on Selecting Electives for the Advanced Diploma of Hospitality
Management An Advanced Diploma of Hospitality Management reflects the role of a senior manager in any hospitality functional area. Examples of areas in the Hospitality and Tourism Training Packages of relevance to this
qualification are as follows: Planning and Product Development Leadership and Management Sales and Marketing Financial Administration Training and Assessment* Languages Meetings and Events
*Where Training and Assessment units are selected, the following units should be achieved in clusters. Each cluster will count as one elective within this qualification. BSZ405A plus BSZ407A plus BSZ408A (= one elective) BSZ401A plus BSZ402A plus BSZ403 (= one elective) Examples of other Training Packages relevant to this qualification are as follows: Tourism Food Processing (Wine Sector)
A full list of all units in the Tourism and Hospitality Training Packages can be found in the Competency Standards section of this volume and in relevant Appendices. Examples of Elective Units relevant to specific job outcomes and tourism contexts at this level are as follows: Food and Beverage Manager in a Hotel
THHBFB00B Clean and tidy bar areas THHBFB01B Operate a bar THHBFB02B Provide a link between kitchen & service areas THHBFB03B Provide food & beverage service THHBFB04B Provide table service of alcoholic beverages THHBFB09B Provide responsible service of alcohol THHBFB10B Prepare and serve non-alcoholic beverages THHBFB11B Develop and update food and beverage knowledge THHADFB01B Provide specialist advice on food THHADFB02B Provide specialist advice on wine THHADFB03B Prepare and serve cocktails THHADFB07B Provide silver service THHBFB12B Prepare and serve espresso coffee BSBCMN205A Use business technology BSBCMN213A Produce simple wordprocessed documents THHGLE17B Manage and purchase stock THTFME09A Develop and update knowledge of protocol THHADFB08A Manage wine for a wine outlet THHSCAT02B Plan the catering for an event or function
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THHGCS05B Organise in-house functions THTFME03A Develop and update events industry knowledge BSZ404A Train small groups Executive Chef
THHBKA01B Organise and prepare food THHBKA02B Present food THHBKA03B Receive and store kitchen supplies THHBKA04B Clean and maintain kitchen premises THHBCC01B Use basic methods of cookery THHCCH01A Prepare, cook and serve food (holistic unit) THHBCC02B Prepare appetisers and salads THHBCC03B Prepare stocks and sauces and soups THHBCC04B Prepare vegetables, eggs and farinaceous dishes THHBCC05B Prepare and cook poultry and game THHBCC06B Prepare and cook seafood THHBCC07B Identify and prepare meat THHBCC08B Prepare hot and cold desserts THHBCC09B Prepare pastry, cakes and yeast goods THHBCC11B Implement food safety procedures THHBCAT01B Prepare foods to meet dietary and cultural needs THHBCC13B Plan and control menu-based catering THHBCC10B Plan and prepare food for buffets THHS2CC1B Monitor catering revenue and costs THHS2CC2B Establish and maintain quality control THHS2CC3B Develop a food safety program THHCCHO2A Prepare, cook and serve food for menus (holistic unit) THHGHS03B Provide first aid Secretary Manager in a Club
THHBFB00B Clean and tidy bar areas THHBFB01B Operate a bar THHBFB09B Provide responsible service of alcohol THHBG01B Attend gaming machines THHBG02B Operate a TAB outlet THHBG03B Conduct a Keno game THHADG01B Analyse and report on gaming machine data THHADG03B Provide responsible gambling services THHADG02A Develop and manage gaming activities BSBCMN205A Use business technology THHBFO09B Provide club reception services BSBCMN213A Produce simple wordprocessed documents ICPMM61dA Access the Internet THHGLE10B Manage workplace relations THHGLE17B Manage and purchase stock THHGCS05B Organise Functions THTFME03A Develop and update events industry knowledge THHGCS04B Make presentations THHBTHS06B Apprehend offenders
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THHADTHS01B Plan and conduct evacuation of premises
Owner of Café or Small Restaurant (who is not a cook)
THHBKA01B Organise and prepare food THHBKA02B Present food THHBFB00B Clean and tidy bar areas THHBFB01B Operate a bar THHBFB02B Provide a link between kitchen & service areas THHBFB03B Provide food & beverage service THHBFB04B Provide table service of alcoholic beverages THHBFB09B Provide responsible service of alcohol THHBFB10B Prepare and serve non-alcoholic beverages THHBFB11B Develop and update food and beverage knowledge THHBFB12B Prepare and serve espresso coffee THHADFB05B Plan and monitor espresso coffee service THHBCAT03B Transport and store food in a safe and hygienic manner THHSCAT02B Plan the catering for an event or function THHSCAT04B Design menus to meet market needs THHS2CC3B Develop a food safety program BSBCMN205A Use business technology BSBCMN213A Produce simple wordprocessed documents THHGLE17B Manage and purchase stock THHGGA08B Plan and establish systems and procedures
Motel Owner/Manager
THTSOP06B Receive and process reservations THTSOP08B Operate a computerised reservations system THHBFO02B Provide accommodation reception services THHBH03B Prepare rooms for guests THHGHS02B Clean premises and equipment THHGFA01B Process financial transactions THHGFA02B Maintain financial records BSBCMN205A Use business technology BSBCMN213A Produce simple wordprocessed documents ICPMM61dA Access the Internet THHGGA02B Perform office procedures THHGCS01B Develop and update local knowledge THHGGA04B Prepare business documents THHGLE10B Manage workplace relations THHGLE08B Plan and establish systems and procedures THHGLE22A Manage risk THTSMA01B Co-ordinate the production of brochures & marketing materials THHGCS06B Plan and Implement Sales Activities THHGCS07B Co-ordinate marketing activities THHGLE18B Monitor and maintain computer systems BSBADM505A Manage payroll
Assessment Guidelines 2
INTRODUCTION 2
ASSESSMENT SYSTEM OVERVIEW 2
Benchmarks for Assessment 2
Australian Quality Training Framework Assessment Requirements for RTOs 3
Mutual Recognition 4
Partnership Arrangements 5
Recording Assessment Outcomes 5
Reporting Assessment Outcomes 5
Quality Assurance Mechanisms 5
Licensing/Registration Requirements 6
Assessment Pathways 6
Recognition of Prior Learning and Current Competency 7
Review and Maintenance of the Assessment System 8
ASSESSOR REQUIREMENTS 8
Assessor Qualifications 8
DESIGNING ASSESSMENT RESOURCES 11
CONDUCTING ASSESSMENTS 12
Further Sources 15
General Resources 15
Specific Assessment Resources 15
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Assessment Guidelines
INTRODUCTION
These Assessment Guidelines provide the endorsed framework for assessment of the Units of Competency in this Training Package. They are designed to ensure that assessment activities are consistent with the Australian Quality Training Framework Standards for Registered Training Organisations and that the assessment processes and outcomes are valid, reliable, flexible and fair. Assessments against the Competency Standards in this Training Package must be carried out in accordance with these endorsed guidelines. The Assessment Guidelines comprise five key sections: assessment system overview; assessor requirements; designing assessment resources; conducting assessment; further sources.
ASSESSMENT SYSTEM OVERVIEW
BENCHMARKS FOR ASSESSMENT The Competency Standards in this Training Package are benchmarks for assessment and are the basis of the nationally recognised Australian Qualifications Framework (AQF), qualifications, and Statements of Attainment issued by Registered Training Organisations (RTOs). Assessment within the National Training Framework is defined as the process of collecting evidence and making judgements about whether competency has been achieved. The purpose of assessment is to confirm whether an individual can perform to the standards expected in the workplace, as expressed in the Competency Standards in the Training Package. When conducting assessments, assessors must ensure that they are familiar with the full text of the Unit(s) of Competency being assessed. In particular, they must ensure that the assessment arrangements: cover all elements of the Unit of Competency being assessed; address the four dimensions of competency: task skills, task management skills,
contingency management skills and job/role environment skills; are consistent with the Evidence Guide for each relevant Unit of Competency, as this
specifies the context of assessment, the critical aspects of competency, the required underpinning knowledge and skills, and the identification of Key Competencies and their performance level. In some cases there will be reference to having access to real workplace conditions and infrastructure.
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AUSTRALIAN QUALITY TRAINING FRAMEWORK ASSESSMENT REQUIREMENTS FOR
RTOS Assessment for national recognition purposes must meet the requirements of the Australian Quality Training Framework (ATQF). Assessment must be conducted by an RTO formally registered under Australian Quality Training Framework Standards for Registered Training Organisations with the specific Competency Standards or Training Package within its scope of registration. The RTO must meet the requirements of the relevant assessment standards in the Australian Quality Training Framework Standards for Registered Training Organisations as set out below. The RTO's assessments for national recognition, regardless of whether this is through a training and assessment pathway or an assessment-only pathway must: comply with the Assessment Guidelines included in nationally endorsed Training
Packages; lead to the issuing of a Statement of Attainment or qualification under the AQF when a
person is assessed as competent against nationally endorsed Unit(s) of Competency; be underpinned by an assessment process that complies with the principles of validity,
reliability, fairness and flexibility; provide for applicants to be informed of the context and purpose of the assessment and
the assessment process; focus on the application of knowledge and skill to the standard of performance required
in the workplace and cover all aspects of workplace performance, including task skills, task management skills, contingency management skills and job/role environment skills;
involve the evaluation of sufficient evidence to enable professional judgements to be made about whether competency has been attained;
provide for feedback to the applicant about the outcomes of the assessment process and guidance on future options;
provide for reassessment on appeal, and be equitable for all groups or persons, taking account of cultural and linguistic needs.
Reasonable adjustments are to be made to ensure equity in assessment for people with disabilities. This means that wherever possible, 'reasonable' adjustments are to be made to meet the individual needs of a person with a disability. Adjustments are considered 'reasonable' if they do not impose an unjustifiable hardship on a training provider or employer. When assessing people with disabilities, assessors are encouraged to apply good practice assessment methods with sensitivity and flexibility. The RTO's Recognition of prior Learning (RPL) process must be accessible to all applicants upon enrolment and must: be structured to minimise the time and cost to applicants; provide adequate information and support to enable applicants to gather reliable
evidence to support their claim for recognition of competencies currently held, regardless of how, when or where the learning occurred.
The RTO must ensure that, in developing, adapting or delivering training and assessment products and services:
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methods used to identify learning needs, and methods for designing training and assessment materials are documented;
language, literacy and numeracy requirements are consistent with the essential requirements for workplace performance specified in the relevant Units of Competency and that they develop the learning capacity of the individual;
the requirements of the Training Package are met; core and elective units, as appropriate, are identified; and customisation meets the requirements specified in the Training Package.
The RTO must document its plans for delivery and assessment of each Training Package qualification and accredited course within the its scope of registration. These plans must ensure that: the delivery modes and training materials meet the needs of a diverse range of clients; assessment plans, including proposed validation processes, are developed in
consultation with enterprises/industry, and that they are documented at the point of registration and on application for extension of scope;
where assessment or training is conducted in the workplace, the RTO negotiates the delivery and assessment plan with the employer and learners, works with the employer to integrate on-the-job and off-the-job training and assessment, and schedules workplace visits to monitor/review the training and assessment;
where a New Apprenticeship Training Contract is in place or being negotiated, individual Training plans encompassing both off-the-job training and structured on-the-job training are developed, documented, implemented and monitored for each apprentice or trainee.
The RTO must validate its assessment plans by: reviewing, comparing and evaluating the assessment processes, tools and evidence
contributing to judgements made by a range of assessors against the same standards1, at least annually; and
documenting any action taken to improve the quality and consistency of assessment. The RTO must have access to the staff, facilities, equipment, training and assessment materials necessary to provide the training and/or assessment within its scope of registration, and to accommodate client numbers and client needs (including off-campus and on-line delivery and assessment requirements). RTOs may operate in partnership with other organisations (see below) but, in doing this, are still responsible for the quality of their services and service outcomes. In order to deliver and/or assess Units of Competency or qualifications and issue nationally recognised qualifications under the AQF, RTOs must have those Units of Competency and/or qualifications within their scope of registration.
MUTUAL RECOGNITION Under the Australian Quality Training Framework Standards for Registered Training Organisations, every RTO must recognise and accept Statements of Attainment and qualifications issued by any other RTO.
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PARTNERSHIP ARRANGEMENTS Under the AQTF , RTOs may enter into partnerships with non-registered organisations, such as schools, industry organisations and enterprises, for delivery and assessment within the RTO's scope of registration. Where this is done, the RTO must have a formal agreement with the organisation that provides the training and/or assessment under its name. The agreement must specify how all parties will discharge their responsibilities for ensuring the quality of the training and/or assessment conducted on its behalf, including the qualification requirements for delivery and assessment. The RTO has full responsibility for the quality and outcomes of any training or assessment conducted on its behalf, and it must maintain a register of all such agreements.
RECORDING ASSESSMENT OUTCOMES The RTO that issues the AQF Qualification or Statement of Attainment is responsible for recording, storing, retrieval and accessibility of the assessment outcomes specified in Australian Quality Training Framework Standards for Registered Training Organisations.
REPORTING ASSESSMENT OUTCOMES Statements of Attainment and qualifications issued under the AQF must comply with the relevant provisions in the current Australian Qualifications Framework Implementation Handbook. AQF qualifications must be issued once the full requirements for a qualification, as specified in the Qualifications Framework of the Training Package, have been met. A Statement of Attainment is to be issued where the individual achieves a qualification or is assessed as competent against fewer Units of Competency than are required for a qualification and the individual has completed their study or assessment process. Qualifications and Statements of Attainment issued must comply with the format specified in the current AQF Implementation Handbook.
QUALITY ASSURANCE MECHANISMS Under the provisions of the AQTF , RTOs involved in the assessment of the Units of Competency and qualifications within this Training Package are required to establish and use quality assurance mechanisms in line with their registration requirements. It is recommended that RTOs include the following procedures within a quality assurance framework: establishment of a standard procedure for the selection of assessors; conduct of regular professional development for assessors; ongoing recording, monitoring and review of the assessment process, including the
assessment plan, assessment outcomes and participant feedback; development of a comprehensive bank of resources for participants and assessors
including: information about the assessment process; assessment instruments, where appropriate; standardised reporting and recording forms for participants, assessors, trainers and
employers;
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guidelines for assessors on the preparation of the assessment plan, and conduct and review of the assessment process.
LICENSING/REGISTRATION REQUIREMENTS There are no specific licensing or registration issues that impact on assessment practices within the Tourism and Hospitality Training Packages.
ASSESSMENT PATHWAYS This Training Package incorporates a number of assessment pathways that lead to the recognition of competencies and the issuing of a Qualification or Statement of Attainment. These pathways are illustrated in the following diagram. As indicated above, assessment under this Training Package leading to an AQF qualification or Statement of Attainment may follow a training and assessment pathway, an assessment only pathway, or a combination of the two. All assessments, by any pathway, must comply with the AQTF assessment requirements for RTOs (see above). Each of these assessment pathways leads to full recognition under the AQF - the critical concern is that the candidate is competent, not how the competency was acquired. Each of the above pathways is detailed below. Training and Assessment pathways For most candidates assessment and training are integrated, with assessment evidence being collected progressively and feedback being provided to the candidate. The candidate may undertake a structured program of training and assessment while on the job, while off the job, or in a combination of on-the-job and off-the-job environments. This pathway is particularly suited to New Apprenticeships, as trainees can be provided with a mix of formal training, structured workplace experience, and formative assessment activities. Through this combination of training and assessment the candidate can acquire and demonstrate the practical skills and knowledge identified in the relevant Competency Standards. Assessment Only Pathway In some circumstances an assessment only (skills recognition) pathway will be warranted. The candidate provides current, quality evidence against the relevant Units of
Units of Competency
Statements of Attainment and/or
Qualifactions under the Australian Qualifactions
Framework
Training and Assessment
Pathways
Assessment Only
Pathways
And/Or
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Competency, and the outcomes of the assessment process indicate that the candidate is competent and that structured training is not required. This pathway can operate in both on-the-job and off-the-job environments. It is likely to be most appropriate for students enrolling for qualifications who want recognition for prior learning or current competencies, for existing workers, for individuals with overseas qualifications, for recent migrants with established work histories, for people returning to the workplace, and for people with disabilities or injuries requiring a change in career. Candidates wishing to take this pathway present evidence that they possess the skills and knowledge identified in the relevant Competency Standards, and then an assessor judges whether the candidate is competent. Summative approaches to assessment may be directed by the candidate (such as in the compilation of portfolios), or by the assessor (such as observation of workplace performance, requiring demonstrations of skills, and carrying out oral and written testing). Combination of 'Training and Assessment' and 'Assessment Only' Pathways Where candidates have gained competencies through work and life experience and gaps in their competency are identified, or where they require training in new areas, a combination of approaches may be appropriate. In such situations, the candidate may undertake an initial assessment to determine their current competence using an 'assessment only pathway'. Once current competence is identified, a structured training and assessment program may be established to ensure that the candidate acquires the required additional competencies. These would be achieved through a 'training and assessment pathway'. It is important to note that each of these assessment pathways leads to full recognition under the Australian Qualifications Framework. An individual's access to the assessment process should not be adversely affected by restrictions placed on the location or context of assessment beyond the requirements specified in this Training Package.
RECOGNITION OF PRIOR LEARNING AND CURRENT COMPETENCY The competencies in this Training Package may be attained in a number of ways: formal or informal training and education; work experience;
general life experience, and/or;
any combination of the above.
All assessment pathways must provide for the recognition of competencies previously attained. Competencies achieved and currently held by individuals can be formally assessed against the Units of Competency and qualifications in this Training Package, and should be recognised regardless of how, when or where they were achieved. In assessing the competency of individual candidates, assessors must ensure that assessment processes take into account the skills and knowledge that candidates already possess. This can be done by conducting a pre-assessment where the candidate provides evidence of prior learning. In order for prior learning to be recognised, the assessor must be confident that the evidence indicates that the candidate is currently competent against the endorsed industry or enterprise competency standards. This evidence may take a variety of forms and might include certification, references from past employers, testimonials from clients, and work samples.
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The onus is on candidates to provide sufficient evidence to satisfy assessors that they currently hold the relevant competencies. In determining whether a candidate has presented sufficient evidence, the assessor must ensure that the evidence of prior learning is: authentic (the candidate's own work);
valid (directly related to the current version of the relevant endorsed Competency Standards);
reliable (shows that the candidate consistently meets the Competency Standards);
current (reflects the candidate's current capacity to perform the aspect of the work covered by
the standards)
sufficient (covers the full range of elements in the relevant Unit of Competency and addresses
the four dimensions of competency, namely task skills, task management skills, contingency
management skills, and job/role environment skills).
Assessors may refer to the Recognition resource which forms part of the publication Á Guide to developing Training Package assessment materials.
REVIEW AND MAINTENANCE OF THE ASSESSMENT SYSTEM The proponent of this Training Package is responsible for the ongoing monitoring and review of these Assessment Guidelines. This process will be incorporated in the general review and maintenance of this Training Package. Any review will ensure that these Assessment Guidelines: continue to meet the requirements of the industry;
are consistent with the Australian Quality Training Framework Standards for Registered
Training Organisations;
promote confidence in the system and the assessment outcomes on the part of industry,
employers, enterprises, unions, employees, trainees, assessors and trainers;
ensure assessment processes and outcomes are valid, reliable, fair and flexible;
support RTOs in effectively carrying out their responsibilities.
ASSESSOR REQUIREMENTS
The guidelines identify the mandatory minimum qualifications for those conducting assessments. They also clarify how more than one person may contribute to the assessment process where all the required competencies are not held by one person.
ASSESSOR QUALIFICATIONS There are mandatory requirements that must be met by individual assessors or collectively by the members of an assessment team or panel conducting assessments against this Training Package. Assessors must have the following assessment Units of Competency from the Training Package for Assessment and Workplace Training, or must have demonstrated equivalent competencies: BSZ401A Plan assessment; BSZ402A Conduct assessment; BSZ403A Review assessment; plus the relevant vocational competencies, at least to the level being assessed.
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In the tourism and hospitality industries, competence in the relevant standards should ideally be complemented by 3 years recent and relevant industry experience, including work experience in more than one enterprise. Supervisory and/or management experience may also be of benefit. In addition to the above, it is recommended that assessors have comprehensive current knowledge of the industry and the job or role against which performance is being assessed. They should also have appropriate interpersonal and communication skills and knowledge of language, literacy and numeracy issues in the context of assessment. These skills, knowledge and attributes may be developed and demonstrated through: participation in professional development; relevant work experience; participation in professional/industry networks; recent planning and review of assessment activities; participation in assessment validation processes; recent assessment and/or workplace training activities.
All assessors who are engaged in assessing against this Training Package must be: employed by an RTO, or acting under the registration of an RTO (for example, an assessor working in an
enterprise that has a partnership arrangement with the RTO). This Training Package provides a range of options for meeting these assessor requirements. Assessments can be undertaken in a variety of workplace and institutional contexts by individual assessors, partnerships involving assessors and technical experts, and teams of assessors. The options listed below show how the requirement to use qualified assessors can be met.
OPTIONS
ASSESSORS, TECHNICAL EXPERTS AND WORKPLACE SUPERVISORS
(Includes mandated requirements and recommended attributes)
Single assessor An individual assessor conducts the assessment
An assessor is required to: hold formal recognition of competence in the relevant units in the
Training Package for Assessment and Workplace Training; be deemed competent and, where possible, hold formal
recognition of competence in the specific Units of Competency in this Training Package, at least to the level being assessed.
In addition, it is recommended that the assessor is able to: demonstrate current knowledge of the industry, industry
practices, and the job or role against which performance is being assessed;
demonstrate current knowledge and skill in assessing against this Training Package in a range of contexts;.
demonstrate the necessary interpersonal and communication skills required in the assessment process.
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Partnership arrangement An assessor works with a technical expert to conduct the assessment
Assessor is required to hold formal recognition of competence in the relevant units in the Training Package for Assessment and Workplace Training. In addition, it is recommended that the assessor is able to: demonstrate current knowledge and skill in assessing against
this Training Package in a range of contexts; demonstrate the interpersonal and communication skills required
in the assessment process. A technical expert is required to be deemed competent and, where possible, hold formal recognition of competence in the specific Units of Competency from this Training Package, at least to the level being assessed. In addition, it is recommended that the Technical Expert is able to: demonstrate current knowledge of the industry, industry
practices, and the job or role against which performance is being assessed;
communicate and liaise with the assessor throughout the assessment process.
Partnership arrangement An assessor works with workplace supervisor in collecting evidence for valid assessment
An assessor is required to: hold formal recognition of competence in Assessment and
Workplace Training in the relevant units in the Training Package; make the assessment decision.
In addition, it is recommended that the assessor is able to: demonstrate current knowledge and skill in assessing against
this Training Package in a range of contexts; demonstrate the interpersonal and communication skills required
in the assessment process; communicate and liaise, where appropriate, with the workplace
supervisor throughout the assessment process. A workplace supervisor is required to be deemed competent and, where possible, is to hold formal recognition of competence in the specific Units of Competency from this Training Package, at least to the level being assessed. In addition, it is recommended that the Workplace supervisor is able to: demonstrate current knowledge of the industry, industry
practices, and the job or role against which performance is being assessed;
communicate and liaise, where appropriate, with the assessor throughout the assessment process;
use agreed practices to gather and record evidence for the assessor to use in making a valid judgement on competency.
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Partnership arrangement Assessment team/panel A team working together to conduct the assessment
Members of an assessment team or panel that comprises assessment and industry experience and expertise works together in the collection of evidence and in making judgements about competency. The members of the team must include at least one person who: holds formal recognition of competence in Assessment and
Workplace Training in the relevant units in the Training Package; is deemed competent and, where possible, holds formal
recognition of competence in the specific Units of Competency from this Training Package, at least to the level being assessed.
In addition, it is recommended that members of the team/panel involved in the assessment are able to: demonstrate current knowledge of the industry, industry
practices, and the job or role against which performance is being assessed;
demonstrate current knowledge and skill in assessing against this Training Package in a range of contexts;
demonstrate the interpersonal and communication skills required in the assessment process and liaise with other team/panel members throughout the assessment process.
DESIGNING ASSESSMENT RESOURCES
Assessment resources provide a means of collecting the evidence that assessors use in making judgements about whether candidates have achieved competency. In some cases, assessors may use prepared assessment materials, such as those specifically developed to support this Training Package. Alternatively they may develop their own assessment materials to meet the needs of their clients. If using prepared assessment materials, assessors should ensure that the materials are benchmarked, or mapped, against the current version of the relevant Unit of Competency. This can be done by checking that the materials are listed on the National Training Information Service (http://www.ntis.gov.au). Materials on the list have been noted by the National Training Quality Council as meeting their quality criteria for Training Package support materials. When developing their own assessment materials, assessors must ensure that: the materials are benchmarked against the selected Unit(s) of Competency in this
Training Package; the materials are validated to ensure that assessors can gather sufficient valid and
reliable information to make assessment decisions against the Competency Standards; the materials and processes meet the AQTF Assessment Requirements for RTOs in
Section 1 of this document. Key references for assessors engaged in developing assessment materials is the Training Package for Assessment and Workplace Training [BSZ98] and Develop Assessment Tools [BSZ507A]. There is no set format or process for the design, production or development of assessment materials.
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CONDUCTING ASSESSMENTS
The following chart describes the industry-preferred process for conducting assessments against the Competency Standards in this Training Package. This process applies to all assessments conducted for the purposes of national recognition in both institutional and workplace contexts.
Step 1 Establish the assessment context
The assessor: establishes the context and purpose of the assessment; identifies the relevant Competency Standards, assessment
guidelines and qualification framework in this Training Package; identifies any NTQC noted support materials that have been
developed to facilitate the assessment process; analyses the competency standards and identifies the evidence
requirements; identifies potential evidence collection methods.
Step 2 Prepare the candidate
The assessor meets with the candidate to: explain the context and purpose of the assessment and the
assessment process; explain the competency standards to be assessed and the
evidence to be collected; advise on self-assessment, including processes and criteria; outline the assessment procedure, the preparation the candidate
should undertake, and answer any questions; assess the needs of the candidate and, where applicable,
negotiate reasonable adjustment for assessing people with disabilities without compromising the integrity of the competencies;
seek feedback regarding the candidate's understanding of the Competency Standards, evidence requirements and assessment process;
determine if the candidate is ready for assessment and, in consultation with the candidate, decide on the time and place of the assessment;
develop an assessment plan.
Step 3 Plan and prepare the evidence gathering process
The assessor must: establish a plan for gathering sufficient quality evidence about
the candidate's performance in order to make the assessment decision (and involve industry representatives in the development of plans for the validation of assessment);
source or develop assessment materials to assist in the evidence gathering process;
organise equipment or resources required to support the evidence gathering process;
coordinate and brief other personnel involved in the evidence gathering process.
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Step 4 Collect the evidence and make the assessment decision
The assessor must: establish and oversee the evidence gathering process to ensure
its validity, reliability, fairness and flexibility; collect appropriate evidence and assess this against the
elements, Performance Criteria, Range Statement and Evidence Guide in the relevant Units of Competency;
evaluate evidence in terms of the four dimensions of competency - task skills, task management skills, contingency management skills, and job/role environment skills
incorporate allowable adjustments to the assessment procedure without compromising the integrity of the competencies;
evaluate the evidence in terms of validity, consistency, currency, equity, authenticity and sufficiency;
consult and work with other staff, assessment panel members or technical experts involved in the assessment process;
record details of evidence collected; make a judgement about the candidate's competency based on
the evidence and the relevant Unit(s) of Competency.
Step 5 Provide feedback on the assessment
The assessor must provide advice to the candidate about the outcomes of the assessment process. This includes providing the candidate with: clear and constructive feedback on the assessment decision; information on ways of overcoming any identified gaps in
competency revealed by the assessment; the opportunity to discuss the assessment process and outcome; information on reassessment and the appeals process.
Step 6 Record and report the result
The assessor must: record the assessment outcome according to the policies and
procedures of the RTO; maintain records of the assessment procedure, evidence
collected and the outcome according to the policies and procedures of the RTO;
maintain the confidentiality of the assessment outcome; organise the issuing of qualifications and/or Statements of
Attainment according to the policies and procedures of the RTO.
Step 7 Review the assessment process
On completion of the assessment process, the assessor must: review the assessment process; report on the positive and negative features of the assessment to those responsible for the assessment procedures; if necessary, suggest to appropriate personnel in the RTO ways of improving the assessment procedures.
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Step 8 Participate in the reassessment and appeals process
The assessor must: provide feedback and counsel the candidate, if required, regarding the assessment outcome or process, including guidance on further options; provide the candidate with information on the reassessment and appeals process; report any disputed assessment decision to the appropriate personnel in the RTO; participate in the reassessment or appeal according to the policies and procedures of the RTO.
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FURTHER SOURCES The following list of resources and organisations is provided to assist assessors in planning, designing, conducting and reviewing of assessments against this Training Package.
GENERAL RESOURCES The key resource Training Package for Assessment and Workplace Training is available from: Business Services Training Australia Suite11cLevel 3 ComoCentre 299ToorakRoad SOUTH YARRA, VIC 3141 Telephone: (03) 9824 0866 Fax: (03) 9824 0877 Website: http://www.nawtb.com.au E-mail: [email protected] Australian Training productsLtd Level 25 150 Lonsdale Street MELBOURNE, VIC 3000 PO Box 5347BB MEBOURNE VIC 3001 Telephone: (03) 9655 0600 Fax: (03) 9639 4684 Website: http://www.atpl.net.au E mail: [email protected]
SPECIFIC ASSESSMENT RESOURCES Assessment instrument design Hagar, p., Athanasou, J. and Gonczi, A., 1994, Assessment Technical Manual, Australian Government publishing Service, Canberra. VETASSESS and Western Australian Department of Training and Employment, 2000, Designing Tests - Guidelines for designing knowledge based tests for Training Packages. Vocational Education and Assessment Centre, 1997, Designing Workplace Assessment Tools, A self-directed learning program, NSW TAFE. Manufacturing Learning Australia, 2000, Assessment solutions, Australian Training products, Melbourne. Assessor training Green, M., Moritz, R., Moyle, K. and Vale, K., 1997, Key competencies professional development Package, Department for Education and Children's Services, South Australia. Australian Committee on Training Curriculum (ACTRAC), 1994, Assessor training program - learning materials, Australian Training products, Melbourne.
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Australian Training Products Ltd, Assessment and Workplace Training, Training Package - Toolbox. Victorian TAFE Association, 2000, The professional development CD: A learning tool, VTA, Melbourne. Australian National Training Authority, A Guide for Professional Development. Australian National Training Authority, Facilitator Packs for Certificate IV in Assessment and Workplace Training. Australian National Training Authority, Facilitator's Pack for Train Small Groups and Assessment. Australian National Training Authority, Facilitator's Pack for Certificate IV (BSZ405A - BSZ408A). Australian National Training Authority, Learners Packs for Certificate IV in Assessment and Workplace Training. Australian National Training Authority, Learner's Pack for Assessment (BSZ401A - BSZ403A). Australian National Training Authority, Learner's Pack for Certificate IV (BSZ401A - BSZ408A). Australian National Training Authority, Learner's Pack for Assessment with Assessment Competency Standards. Australian National Training Authority, Learner's Pack for Certificate IV with Certificate IV Competency Standards. Australian National Training Authority and also the National Assessors and Workplace Trainers Body. Conducting assessments Bloch, B. and Thomson, P., 1994, Working towards best practice in assessment: A case study approach to some issues concerning competency-based assessment in the vocational education and training sector, NCVER, Adelaide. Docking, R., 1991, An A-Z of assessment myths and assessment in the workplace, Competence assessment briefing series, No. 4, Employment Department, Perth, Western Australia. Hawke, Geof, 1996, Integrating assessment of learning outcomes, Assessment Centre for Vocational Education, Sydney. Hawke, Geof, 1995, Work-based learning: advice from literature, Assessment Centre for Vocational Education, Sydney. National Assessors and Workplace Trainers Body, Putting it into practice [Training Package implementation Guide].
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Parsloe, E., 1992, Coaching, mentoring and assessing: A practical guide to developing competence, Kogan Page, London. Rumsey, David, 1993, "Practical issues in workplace assessment" in National Assessment Research Forum: A forum for research into competency-based assessment. [VEETAC Competency Based Training Working party Assessment Steering Group], NSW TAFE Commission, Sydney. Rumsey, David, 1994, Assessment practical guide, Australian Government Publishing Service, Canberra. Evidence gathering methods Australian National Training Authority, 1998, A new assessment tool, ANTA, Melbourne. Gonczi, A. (ed.), 1992, Developing a competent workforce: adult learning strategies for vocational education and training, TAFE National Centre for Research and Development, Adelaide. Kearney, Paul, 1992, Collaborative assessment techniques, Artemis, Tasmania. National Assessors and Workplace Trainers Body, The evidence resource kit - containing language, literacy and numeracy video and CD ROM - National Assessors and Workplace Trainers Body, The evidence workbooks Assessment system design National Centre for Vocational Education and Research, 1996, Integrating assessment: removing the on the job/off the job gap, Conference papers from 4-6 June, Western Australian Department of Training. OTFE, 1998, Demonstrating best practice in VET project - assessment systems and processes, Victoria. Toop, L., Gibb, J and Worsnop, P.., Assessment system designs, Australian Government Publishing Service, Canberra. Wilson, P., 1993, Integrating workplace and training system assessments, Testing Times Conference, NCVER, Sydney. Managing assessment systems Western Australia Department of Training and VETASSESS, 1998, Kit for Skills Recognition Organisations, WADTE, Perth. Field, l., 1995, Managing organisational learning, Longman, Melbourne. Recognition of Current Competency/ Recognition of Prior Learning Recognition and Assessment Centre, 1994, New place: Same Skills. A guide for people from non-English speaking backgrounds, Office of Multicultural Affairs, DEET. Recognition and Assessment Centre, A Flexible Approach to Recognition Practices: RPL as a Framework, Melbourne.
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Recognition and Assessment Centre, PO Box 299, Somerton, Vic 3062, Telephone (03) 9254 3000. 1 These may be internal processes with stakeholder involvement or external validations with other providers and/or stakeholders.
Competency Standards 1
WHAT ARE COMPETENCY STANDARDS? 1
WHAT DO THE COMPETENCY STANDARDS LOOK LIKE? 3
EXPLANATION OF TERMS USED IN THE COMPETENCY STANDARDS 4
CUSTOMISING UNITS OF COMPETENCE 5
CONTEXTUALISING UNITS OF COMPETENCE 6
LINKAGES BETWEEN UNITS OF COMPETENCE 7
Optional Linkages 7
Essential Pre-requiste and Co-requisite Units 7
KEY COMPETENCIES 7
LANGUAGE, LITERACY AND NUMERACY 8
SUMMARY LISTS OF COMPETENCY STANDARDS IN THE TOURISM AND HOSPITALITY TRAINING
PACKAGES 9
Categorisation of Units 9
Useful Appendices 9
General and Cross Industry Units of Competence 11
Tourism Units of Competence 12
Hospitality Units of Competence 13
E-business Units of Competence 14
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Competency Standards
WHAT ARE COMPETENCY STANDARDS?
National competency standards define the competencies required for effective performance in the workplace. The broad concept of competency is related to realistic work practices expressed as an outcome that can be understood by all people in the workplace as well as by trainers and assessors. It is important that the meaning of competency is interpreted and understood in the same way by different users, and in different situations. Competency comprises specified knowledge and skills relevant to an industry, and the application of that knowledge and skills to the standard of performance required in the workplace. ANTA‟s definition of competency encompasses several features: “The concept of competency focuses on what is expected of an employee in the workplace rather than the learning process, and embodies the ability to transfer and apply skills and knowledge to new situations and environments”. The set of Competency Standards, an endorsed component of the Training Package, is made up of a number of units. Each Unit of Competency has a Title, Unit Descriptor, Elements, Performance Criteria, a Range Statement and an Evidence Guide.
Unit Title The Unit Title is a concise statement of the broad area of competency covered by the unit and is expressed in terms of the outcome.
Unit Descriptor The Unit Descriptor expands on the title of the unit to accurately and clearly reflect the complete purpose and intent of the unit.
Elements of Competency Elements of Competency are the basic building blocks of the unit. They describe, in terms of outcome, the significant functions and tasks that a person in a particular area of work is able to perform.
Performance Criteria The Performance Criteria specify all the relevant tasks, roles, skills, and applied knowledge and understanding that demonstrate competent performance.
Range Statement The Range Statement links the required knowledge and organisational and technical requirements to a context. It describes any contextual variables that will be used or encountered when applying the competency in work situations.
Evidence Guide The Evidence Guide specifies the evidence required to demonstrate competency. Its purpose is to guide assessment of competence in the workplace and/or training environment. The Evidence Guide provides information about how the quality and level of
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performance may be determined. The evidence must relate directly to the Elements, Performance Criteria and Range Statement. The Evidence Guide includes: Clear statements about the assessment process that direct the focus of the individual,
the trainer and the assessor to the holistic nature of competency and the link to the Performance Criteria and underpinning knowledge. The Evidence Guide specifically indicates evidence demonstrating that the competent person can deal with unexpected contingencies beyond the usual routine.
The specific outcomes, products or materials that must be evident to demonstrate
competency. Other Units of Competency that can or should be jointly trained or assessed are indicated. It also deals with any specific issues about the context of assessment; whether it must be assessed under particular workplace conditions and any conditions a valid simulated environment should meet. It may also include a specific statement of the resource implications, for example, access to particular equipment, infrastructure or situation.
The Evidence Guide may also indicate a requirement to demonstrate competency over time, in a number of contexts, and involving a range of evidence, in order demonstrate consistency in performance. The Evidence Guides also contain details of the Key Competencies applicable to each Unit. These are the general competencies underpinning successful activity in life and work and have been defined as: collecting, analysing and organising information; communicating ideas and information; planning and organising activities; working with others in teams; solving problems; using mathematical ideas and techniques; using technology.
Key Competencies relevant to each Unit of Competence are listed in the Evidence Guides. They have three levels of performance which are specified, together with examples of their workplace application within each unit.
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WHAT DO THE COMPETENCY STANDARDS LOOK LIKE?
THHCOR03B Follow health, safety and security procedures
Unit Descriptor
This unit deals with the skills and knowledge required to follow health, safety and security procedures. This unit applies to all individuals working in tourism and hospitality.
Element
Follow workplace
procedures for health,
safety and security
Performance Criteria
1.1 Follow correct health, safety and security
procedures in accordance with enterprise..
1.2 Identify and promptly report breaches of
health, safety and security procedures.
Deal with emergency
situations
2.1 Recognise emergency and potential
emergency situations promptly and …
2.2 Follow emergency procedures correctly..
Range Statement This unit applies to all tourism and hospitality sectors. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.
Health, safety and security procedures may include those related to:
use of personal protective clothing and equipment
safe posture including sitting, standing, bending
Evidence Guide
Essential Knowledge and Skills
The following knowledge and skills must be assessed as part of this unit:
individual employee responsibilities in relation to insurance and liability requirements…
Linkages to Other Units
This is a core unit that underpins effective performance in all other units. It is recommended that this unit is trained and assessed in conjunction with other operational and service units.
Critical Aspects of Assessment
Evidence of the following is critical:
ability to follow established procedures…
Context of Assessment and Resource Implications
Assessment must ensure:
project or work activities that allow the candidate to..
Assessment Methods
Assessment methods must be chosen to ensure that knowledge of workplace health and safety issues can be demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills…
Key Competencies
Key competencies are an integral part of all workplace competencies… Level 1 = Perform Level 2 = Administer and Manage Level 3 = Design and Evaluate
Key Competencies Level Examples
Collecting, Organising and Analysing
Information
1 Accessing legislation and regulations
Communicating Ideas and Information 1 Explaining workplace health, safety and security requirements to colleagues and customers…
CUSTOMISING UNITS OF COMPETENCE
Competency standards are packaged and aligned to qualifications in the Australian Qualifications Framework. Individual standards do not specify levels because it is the combination of a group of standards that forms a
Unit Code and Title – Indicates the unit code and what you do in the workplace
Elements
The building blocks which make up the unit
Performance Criteria
The level of performance that is required for each element. These are used as the tools for assessment
Range Statement
Provides guidelines on different situations and contexts
Evidence Guide
Provides guidelines for assessment and details of
key knowledge requirements
relationship between units
the critical aspects of the unit
the conditions of assessment, the where, the how, how many times etc.
suggested ways of assessing the unit
Unit Descriptor
Provides additional general information about the unit
Key competencies
Shows the key
competencies and their
performance levels
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EXPLANATION OF TERMS USED IN THE COMPETENCY STANDARDS
The section in the competency standards titled Context of Assessment describes the required conditions for assessing particular skills. For example: Where? How many times? How quickly? Does it need to be done in more than one place or industry context? Does it have to be undertaken over a period of time? Do you have to actually do it, just know about it or plan it? What equipment, materials and documentation do you have to use? What other people should be involved? How many customers do you need to serve? What are the special industry conditions and restraints?
Below are some explanations of terms used in this section of the competency standards. industry-realistic timeframes / typical workplace time constraints / work conditions, ratios of staff
to customers
Tasks must be completed within a timeframe that would be acceptable in a real workplace and with the presence of daily work realities such as interruptions. For example, how long should it take to issue a single coach ticket in a busy workplace?
Staff to customer ratios must reflect those generally used by a commercially viable business on an average day. For example, how many customers would a waiter be reasonably expected to serve, or how many meals would a cook generally prepare during a lunch period?
project or work activities conducted over a period of time
The competency requires the application of monitoring skills, ongoing supervision or
implementation of a plan or policy, so an activity that extends over a length of time is required.
For example, the development and management of an event, function or tour would be
appropriate (eg running an end of term excursion for a class).
involvement of customers or suppliers, interaction with others
Involvement of other people such as customers, team members and passengers is required to
allow the candidate to demonstrate the interactive or customer service aspects of the
competency. For example, working with other members of a kitchen brigade, or role-playing
answering of customer questions.
In units dealing with project-based or management skills, consultation with or leadership of
others may be a key unit requirement, and this must be reflected in assessment. For example,
developing a proposal for an event would require consultation with suppliers.
on more than on occasion
This statement has been used sparingly and is only included when a totally separate
performance occasion is considered essential. For example, the preparation of specialised food
items may require demonstration on different occasions to ensure an appropriate range.
across a full service period
Demonstration of skills across a normal food and beverage service period will enable the
candidate to demonstrate ability to respond to a range of typical service issues and problems,
handle different customer requests and so forth. For example, a candidate would may provide
service during a breakfast, lunch or dinner period in a restaurant.
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fully-equipped operational commercial kitchen /dining room, industry-current equipment
The equipment required for a commercial operation, particularly for a kitchen or restaurant will
vary depending on the size and style of operation, but it is vastly different to that required in a
domestic setting. To demonstrate competence, candidates must have access to a range of
suitable equipment which is currently used in the industry. Lists of suggested equipment are
found in the Appendices.
An operational environment is one which is actually in operation under commercial conditions
ie. is producing and serving food and beverage for customers.
to address differing….., to address a range….
It is impossible to define range precisely as the standards are relevant to so many different
contexts. However, adherence to general business norms should apply. For example, many
different reservations from different types of customer and for varying services would need to
be processed, as no business would be viable without reservations staff able to do this.
which reflects local industry practice
Activities should be tailored to local industry needs. For example, in a tour guiding situation, the
numbers of people involved as customers and the type of environment in which the assessment
is conducted should reflect the relevant style of products and services offered. For a National
Parks guide this may mean assessment in a natural area with a small group whereas a guide in
the city might be assessed on a coach during an urban tour.
commercially-realistic environment
The environment must be one in which the activity would take place in the real world of work.
For example, a guide might run an activity or deliver a commentary at a tourist site, on a coach
or on a beach.
CUSTOMISING UNITS OF COMPETENCE
Competency standards are packaged and aligned to qualifications in the Australian Qualifications Framework. Individual units of competence, however, do not specify levels since it is the combination of a group of standards that forms a qualification at a particular level. The qualification and job outcome will indicate the level at which a unit is assessed. The national competency standards apply industry-wide. They have been written so that they can be applied and adapted to a broad range of enterprise types and industry contexts. Trainers and assessors therefore need to customise the content and training/assessment activities to suit particular workplaces or training situations. The Range Statement includes statements about the required scope of performance, but also includes guidance and examples which can be adjusted to suit local industry, sector and enterprise needs. For example, an organisation may wish to customise the standards to ensure that assessment is undertaken on equipment, and according to organisational procedures, unique to that particular workplace. However, the Evidence Guide of each unit, plus the content of all elements and performance criteria, stipulate the requirements for achievement of competency. Therefore all of these requirements must be met.
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CONTEXTUALISING UNITS OF COMPETENCE
The national competency standards apply industry-wide. They have been written so that they can be applied and adapted to a broad range of enterprises types and industry contexts. For example:
THHGLE08B Lead and Manage People would apply to all tourism and hospitality industry contexts.
THTSOP06B Receive and Process Reservations would apply to many tourism and hospitality contexts (eg wholesaling, inbound, outbound, accommodation, tour operations)
Training and assessment activities must therefore be contextualised so they are relevant to the particular tourism or hospitality sector. For example: where the job outcome relates to tour operations, activities should relate to operating a tour
where the job outcome relates to retail travel, activities should reflect the retail environment
where the job outcome relates to to managing a restaurant, then activities should reflect a
hospitality environment
For generic pre-employment training, organisations should provide training and assessment which take into consideration a range of industry contexts and circumstances with no bias towards individual sector or operating conditions. The Range Statement will assist in this regard. In some circumstances, the demands of local industry will determine the focus for pre-employment training. For example: In regional areas, a focus on five-star hotel service or inbound tour wholesaling may be inappropriate.
Asian Cookery The units of competence for Asian Cookery are mostly “generic” ie. they refer to Asian Cookery. They therefore need to be contextualised to particular cuisines, eg Thai, Malay / Nonya, Japanese etc. for delivery and assessment. They are supported by some units (electives in the qualifications) which cover specific Asian cuisines such as Japanese or Indian. For assessment purposes, the Asian units can be customised to one particular cuisine, or cover a range of cuisines, depending on the job outcomes or particular context sought. A qualification may be achieved in one or a mixture of cuisine styles. Quality Training Package outcomes rely on effective contextualisation to meet industry needs.
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LINKAGES BETWEEN UNITS OF COMPETENCE
OPTIONAL LINKAGES Units of competence generally need to be linked together to reflect the skills required for an overall job role. In many instances integrated training and assessment is the best approach. Relevant linkages are highlighted in each standard under the heading Linkages to Other Units. This provides guidance for trainers and assessors but is not prescriptive or exhaustive.
ESSENTIAL PRE-REQUISTE AND CO-REQUISITE UNITS While holistic assessment is always recommended, most units of competence in the Training Packages can be assessed independently. However, there are some units which must be assessed with or after other units. This is the case when the skills and knowledge essential to achievement of a particular unit are found in other units. These units have been identified in the Evidence Guide of relevant standards under the heading Linkages to Other Units. For example:
In the unit THHBFB01B Operate a Bar there is a statement which reads:
„This unit must be assessed with or after the following units which describe knowledge and skills essential to this unit of competence:
THHGFA01B Process financial transactions‟ This reflects the fact that it is impossible to operate a bar without employing cash-handling skills.
Only the essential pre-requisite units have been identified to avoid difficulties and restrictions in structuring effective training and assessment. For details of all pre-requisite units please refer to Appendix D.
KEY COMPETENCIES
Key competencies are embedded throughout all units of competence. Each standard also includes a table with examples of how each of the key competencies may be applied within the unit and the level at which they are performed. There are three levels of performance for key competencies. These levels do not align to AQF levels.
Level 1 – describes the competency needed to undertake activities efficiently and with sufficient self-management to meet the explicit requirements of the activity and to make judgements about quality of outcome against established criteria Level 2 – describes the competency needed to manage activities requiring the selection, application and integration of a number of elements and to select from established criteria to quality of process and outcome
Competency Standards
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Level 3 – describes the competency needed to evaluate and reshape processes, to establish and use principles in order to determine appropriate ways of approaching activities, and to establish criteria for judging the quality of process and outcome It is vital that key competencies form an integral part of both training and assessment activities. This will ensure that individuals are able to combine both general and functional skills to meet normal workplace demands.
LANGUAGE, LITERACY AND NUMERACY
Language, literacy and numeracy requirements are both implicitly and explicitly stated within the tourism and hospitality competency standards. For more information on training and assessing these skills please refer to the following publication: Australian Training Products, 1998, Melbourne Now Read This! Language Literacy and Numeracy Skills in Training and Assessment, A Guide for Trainers and Assessors in the Tourism and Hospitality Industry
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SUMMARY LISTS OF COMPETENCY STANDARDS IN THE TOURISM AND
HOSPITALITY TRAINING PACKAGES
The lists on the following pages detail the codes and titles of all units of competence within the Tourism and Hospitality Training Packages.
CATEGORISATION OF UNITS The units have been categorised under headings which are meaningful to industry. Generally speaking, to avoid duplication and confusion, no unit appears in more than one bundle. The only exceptions to this result from specific packaging requirements in the qualifications: Front Office (two Sales / Office Operations units)
Wine Tourism (some Food and Beverage units)
Overall, the increased flexibility of the Packages, the need for multi-skilling and the differing needs of local industries, means that users will invariably need to refer to multiple volumes and categories or bundles of units. Where units apply across both Tourism and Hospitality, and where reference to other bundles or volumes will probably be required, notes have been inserted into the lists in italics to assist the user. For example:
At the bottom of the Front Office bundle there is a statement which reads: „For other units of particular relevant to Front Office please refer to General Administration and Financial Administration units in Volume 2‟ At the bottom of the Meetings and Events bundle there is a statement which reads: „For other units of particular relevance to Meetings and Events, see General and Cross-Industry Units in Volume 2‟ At the top of the Planning and Product Development bundle there is a statement which reads: „Apply to both Tourism and Hospitality‟
USEFUL APPENDICES The following appendices related to units of competence have been developed to assist users:
Appendix C – Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
A full list of competency standards with unit descriptors, showing appropriate AQF packaging for all units
Competency Standards
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Appendix D – Tourism and Hospitality Competency Standards: Pre-requisite and Co-requisite Units
A full list of competency standards identifying essential pre and co-requisite units.
Appendix E – Tourism and Hospitality Competency Standards: Generic Skill Units
A chart showing the units of competence which relate to generic skills and their inclusion in the qualifications frameworks.
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GENERAL AND CROSS INDUSTRY UNITS OF COMPETENCE
COMMON CORE (TOURISM / HOSPITALITY) THHCOR01B Work with colleagues and customers
THHCOR02B Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures
CUSTOMER SERVICE, SALES & MARKETING THHGCS01B Develop and update local knowledge
THHGCS02B Promote products and services to customers
THHGCS03B Deal with conflict situations
THTSMA01B Co-ordinate the production of brochures & marketing
materials
THTSMA02B Create a promotional display/stand
THHGCS04B Make presentations
THHGCS06B Plan and implement sales activities
THHGCS07B Co-ordinate marketing activities
THHGCS08B Establish and conduct business relationships
(For other customer service and marketing management units, please refer to Leadership and Management)
HYGIENE, HEALTH, SAFETY AND SECURITY THHGHS01B Follow workplace hygiene procedures
THHGHS02B Clean premises and equipment
THHGHS03B Provide first aid
THHGHS11A Manage casualty in a remote area
THHBTHS06B Apprehend offenders
THHBTHS16B Provide lost and found facility
THHADTHS01B Plan and conduct evacuation of premises
THHADTHS02B Provide for safety of VIP‟s
(For other health, safety and security management units, please refer to Leadership and Management)
GENERAL ADMINISTRATION THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
THHGGA03B Source and present information
THHGGA04B Prepare business documents
THHGGA05B Plan and manage meetings
THHGGA06B Receive and store stock
THHGGA07B Control and order stock
(For other general business operations and administration units, please refer to Leadership and Management)
FINANCIAL ADMINISTRATION
THHGFA01B Process financial transactions
THHGFA02B Maintain financial records
BSBADM309A Process accounts payable and receivable
BSBADM308A Process payroll
BSBADM310A Maintain a general ledger
THHGFA06A Interpret financial information
BSBADM505A Manage payroll
BSBADM408A Prepare financial reports
(For other financial management units, see Leadership and Management)
COMPUTER TECHNOLOGY BSBCMN108A Develop keyboard skills
BSBCMN205A Use business technology
BSBCMN213A Produce simple wordprocessed documents
BSBCMN306A Produce business documents
BSBADM304A Design and develop text documents
BSBADM305A Create and use databases
BSBADM306A Create electronic presentations
BSBADM403A Develop and use complex databases
BSBCMN214A Create and use simple spreadsheets
BSBADM404A Develop and use complex spreadsheets
TECHNICAL & MAINTENANCE SERVICES THTGTM01B Carry out general maintenance
THTGTM02B Carry out grounds maintenance
THTGTM03B Monitor water quality
THTGTM04B Carry out specialist maintenance & construction
THTGTM05B Supervise maintenance operations
LANGUAGES OTHER THAN ENGLISH
(Specific code will vary depending upon the language – see standards)
THTLANO1(01-25)A Conduct basic workplace oral communication in a language other
than English
THTLANO2(01-25)A Conduct routine workplace oral communication in a language other
than English
THTLANO3(01-25)A Conduct workplace oral communication in a language other than
English
THTLANW3(01-25)A Read and write workplace information in a language other than
English
THTLANO4(01-25)A Conduct complex workplace oral communication in a language
other than English
THTLANW4(01-25)A Read and write workplace documents in a language other than
English
MERCHANDISE SALES WRRS1B Sell products and services
WRRS2B Advise on products and services
WRRCS2B Apply point of sale handling procedures
WRRLP2B Minimise theft
WRRM1B Merchandise products
TRAINING AND ASSESSMENT THHGTR01B Coach others in job skills
BSZ401A Plan assessment
BSZ402A Conduct assessment
BSZ403A Review assessment
BSZ404A Train small groups
BSZ405A Plan and promote a training program
BSZ406A Plan a series of training sessions
BSZ407A Deliver training sessions
BSZ408A Review training
LEADERSHIP & MANAGEMENT
Business Operations and Administration
THHGLE01B Monitor work operations
THHGLE02B Implement workplace health, safety & security procedures
THHGLE03B Develop and implement operational plans
THHGLE04B Establish and maintain a safe and secure workplace
THHGGA08B Plan and establish systems and procedures
THHGGA09B Manage projects
THHGLE16B Manage physical assets
THHGLE17B Manage and purchase stock
THHGLE18B Monitor and maintain computer systems
THHGLE19B Develop and implement a business plan
THHGLE20B Develop & update the legal knowledge required for business
compliance
THHGLE22A Manage risk
People Management
THHGLE05B Roster staff
THHGLE06B Monitor staff performance
THHGLE07B Recruit and select staff
THHGLE08B Lead and manage people
THHGLE09B Manage workplace diversity
THHGLE10B Manage workplace relations
THHGLE21B Provide mentoring support to business colleagues
Customer Service, Sales and Marketing
THHGLE11B Manage quality customer service
THHGLE12B Develop and manage marketing strategies
Financial Management
THHGLE13B Manage finances within a budget
THHGLE14B Prepare and monitor budgets
THHGLE15B Manage financial operations
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TOURISM UNITS OF COMPETENCE
TOURISM CORE THTTCO01B Develop & update tourism industry knowledge
PLANNING AND PRODUCT DEVELOPMENT
(Apply to both tourism and hospitality)
THTPPD01B Create and implement strategic product development
initiatives
THTPPD02B Research tourism data
THTPPD03B Source and package tourism products & services
THTPPD06B Plan and develop ecologically sustainable tourism operations
THTPPD07B Plan and develop culturally appropriate tourism operations
THTPPD12B Develop host community awareness of tourism
THTPPD13B Assess tourism opportunities for local communities
THTPPD14B Develop & implement local/regional tourism plan
MEETINGS AND EVENTS
(Apply to both tourism and hospitality)
THTSOP15B Process and monitor event registrations
THHGCS05B Organise in-house functions
THTFME01B Co-ordinate guest and delegate registration at venue
THTFME02B Provide on-site event management services
THTPPD08B Plan and develop event proposals and bids
THTPPD09B Develop conference programs
THTPPD10B Develop and implement sponsorship plans
THTFME03A Develop and update events industry knowledge
THTFME04A Develop an event concept
THTFME05A Select event venues and sites
THTFME06A Manage event contractors
THTFME07A Organise and monitor infrastructure for outdoor events
THTFME08A Integrate technology into the event management process
THTFME09A Develop and update knowledge of protocol
SRXEVT007A Manage spectators at an event or program
(For other units of particular relevance to Meetings and Events, see General and Cross-Industry units in Volume 2)
SALES/OFFICE OPERATIONS THTSOP01B Operate an automated information system
THTSOP02B Source & provide destination information & advice
THTSOP03B Access and interpret product information
THTSOP04B Sell tourism products and services
THTSOP05B Prepare quotations
THTSOP06B Receive and process reservations
THTSOP07B Book and co-ordinate supplier services
THTSOP08B Operate a computerised reservations system
THTSOP09B Process non-air documentation
THTSOP13B Apply advanced airfare rules and procedures
THTSOP14B Administer billing and settlement plan
THTSOP16B Maintain a product inventory
THTSOP18A Process air documentation
THTSOP19A Construct domestic airfares
THTSOP20A Construct normal international airfares
THTSOP21A Construct promotional international airfares
TOUR OPERATIONS THTSOP17B Allocate tour resources
THTFTO01B Conduct pre-departure checks
TDTC197B Drive vehicle
TDTC897B Drive coach / bus
TDTB397B Carry out vehicle servicing and maintenance
THTFTO02B Operate and maintain a 4WD vehicle
THTFTO03B Set up and operate a campsite
THTFTO04B Provide campsite catering
THTFTO05B Operate tours in a remote area
GUIDING THTFTG01B Work as a guide
THTFTG02B Offer arrival & departure assistance
THTFTG03B Develop and maintain the general knowledge required by guides
THTFTG04B Coordinate and operate a tour
THTFTG05B Lead tour groups
THTFTG06B Prepare and present tour commentaries or activities
THTFTG07B Research and share general information on indigenous Australian
culture
THTFTG08B Interpret aspects of local indigenous Australian culture
THTFTG11B Manage extended touring programs
THTFTG12A Prepare specialised interpretive content (flora, fauna and landscape)
THTFTG13A Prepare specialised interpretive content (marine environments)
THTFTG14A Prepare specialised interpretive content (cultural and heritage
environments)
THTPPD04B Plan and implement minimal impact operations
THTPPD05B Plan and develop interpretive activities
ATTRACTIONS AND THEME PARKS THTFAT01B Provide on-site information & assistance
THTFAT02B Monitor entry to venue
THTFAT03B Provide a site briefing or scripted commentary
THTFAT04B Operate a ride location
THTFAT05B Load and unload a ride
THTFAT06B Maintain safety in water based rides
THTFAT07B Supervise ride operations
THTFAT08B Operate a games location
THTFAT09B Spruik at a games location
THTFAT10B Operate animal enclosure/exhibit
THTFAT11B Provide general animal care
THTFAT12B Rescue animals
THTFAT13B Provide customers with information on animals
THTFAT14B Co-ordinate & monitor animal care
THTFAT15B Train and condition animals
THTFAT16B Supervise animal enclosures/exhibits
THTFAT17B Manage animal enclosures/exhibits
WINE TOURISM THHBFB04B Provide table service of alcoholic beverages
THHBFB09B Provide responsible service of alcohol
THHBFB11B Develop and update food and beverage knowledge
THHADFB02B Provide specialist advice on wine
THHADFB08A Manage wine for a wine outlet
FDFCDSWT1A Promote wine tourism information
FDFCDSPTA Prepare for a product tasting
FDFCDSCPTA Conduct a product tasting (standard)
FDFCDSEWA Evaluate wines (standard)
FDFCDSEWAA Evaluate wines (advanced)
(For other units of particular relevance to Wine Tourism, see Guiding units and other Food and Beverage units in Volume 4)
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HOSPITALITY UNITS OF COMPETENCE HOSPITALITY CORE THHHCO01B Develop and update hospitality industry knowledge
FOOD & BEVERAGE THHBFB00B Clean and tidy bar areas
THHBFB01B Operate a bar
THHBFB02B Provide a link between kitchen & service areas
THHBFB03B Provide food & beverage service
THHBFB04B Provide table service of alcoholic beverages
THHBFB05B Operate cellar systems
THHBFB06B Complete retail liquor sales
THHBFB08B Provide room service
THHBFB09B Provide responsible service of alcohol
THHBFB10B Prepare and serve non-alcoholic beverages
THHBFB11B Develop and update food and beverage knowledge
THHBFB12A Prepare and serve espresso coffee
THHADFB01B Provide specialist advice on food
THHADFB02B Provide specialist advice on wine
THHADFB03B Prepare and serve cocktails
THHADFB05A Plan and monitor espresso coffee service
THHADFB06B Provide gueridon service
THHADFB07B Provide silver service
THHADFB08A Manage wine for a wine outlet
GAMING THHBG01B Attend gaming machines
THHBG02B Operate a TAB outlet
THHBG03B Conduct a Keno game
THHADG01B Analyse and report on gaming machine data
THHADG02A Develop and manage gaming activities
THHADG03B Provide Responsible Gambling Services
FRONT OFFICE THTSOP06B Receive and process reservations
THTSOP08B Operate a computerised reservations system
THHBFO02B Provide accommodation reception services
THHBFO08B Conduct night audit
THHBFO09B Provide club reception services
THHBFO10B Provide porter services
(For other units of particular relevance to Front Office please refer to General Administration and Financial Administration units in Volume 2)
HOUSEKEEPING THHBH01B Provide housekeeping services to guests
THHBH03B Prepare rooms for guests
THHBH05B Launder linen and guest clothes
THHBH06B Provide valet service
(For other units of particular relevance to Housekeeping please refer to General Administration and Health, Hygiene, Safety and Security in Volume 2 and the Asset Maintenance Training Package)
COMMERCIAL COOKERY THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBKA03B Receive and store kitchen supplies
THHBKA04B Clean and maintain kitchen premises
THHBCC01B Use basic methods of cookery
THHBCC02B Prepare appetisers and salads
THHBCC00B Prepare sandwiches
THHBCC03B Prepare stocks, sauces and soups
THHBCC04B Prepare vegetables, eggs and farinaceous dishes
THHBCC05B Prepare and cook poultry and game
THHBCC06B Prepare and cook seafood
THHBCC07B Select, prepare and cook meat
THHBCC08B Prepare hot and cold desserts
THHBCC09B Prepare pastry, cakes and yeast goods
THHBCC10B Plan and prepare food for buffets
THHBCC11B Implement food safety procedures
THHBCC13B Plan and control menu based catering
THHBCC14B Organise bulk cooking operations
THHADCC01B Prepare pates and terrines
THHADCC02B Plan, prepare and display a buffet
THHADCC04B Prepare portion controlled meat cuts
THHADCC05B Handle and serve cheese
COMMERCIAL COOKERY (contd)
THHADCC06B Prepare chocolate and chocolate confectionery
THHADCC07A Select, prepare and serve specialised food items
THHADCC08A Select, prepare and serve specialist cuisines
THHS2CC1B Monitor catering revenue and costs
THHS2CC2B Establish and maintain quality control
THHS2CC3B Develop a food safety program
THHCCH01A Prepare cook and serve food (holistic unit)
THHCCH02A Prepare cook and serve food for menus (holistic unit)
COMMERCIAL CATERING THHBCAT01B Prepare foods according to dietary and cultural needs
THHBCAT02B Package prepared foodstuffs
THHBCAT03B Transport and store food in a safe and hygienic manner
THHBCAT04B Operate a fast food outlet
THHBCAT05B Apply cook chill production processes
THHBCAT06B Apply catering control principles
THHBCAT07A Apply cook-freeze production processes
THHADCAT02B Develop menus to meet special dietary and cultural
needs
THHADCAT03B Select catering systems
THHSCAT01B Manage facilities associated with commercial catering
contracts
THHSCAT02B Plan the catering for an event or function
THHSCAT03B Prepare tenders for catering contracts
THHSCAT04B Design menus to meet market needs
PATISSERIE THHBPT01B Prepare and produce pastries
THHBPT02B Prepare and produce cakes
THHBPT03B Prepare and produce yeast goods
THHADPT01B Prepare bakery products for patissiers
THHADPT02B Prepare and present gateaux, torten and cakes
THHADPT03B Present desserts
THHADPT04B Prepare and display petits fours
THHADPT05B Prepare and model marzipan
THHADPT06B Prepare desserts to meet special dietary requirements
THHADPT07B Prepare and display sugar work
THHADPT08B Plan, prepare and display sweet buffet show pieces
THHSPT01B Plan coffee shop layout, menu and storage
ASIAN COOKERY THHASC01A Use basic Asian methods of cookery
THHASC02A Produce appetisers and snacks for Asian cuisines
THHASC03A Prepare stocks and soups for Asian cuisines
THHASC04A Prepare sauces, dips and accompaniments for Asian cuisines
THHASC05A Prepare salads for Asian cuisines
THHASC06A Prepare rice and noodles for Asian cuisines
THHASC07A Prepare meat, poultry, seafood and vegetables for Asian
cuisines
THHASC08A Prepare desserts for Asian cuisines
THHASC09A Prepare curry paste and powder for Asian cuisines
THHASC10A Prepare satay for Asian cuisines
THHASC11A Prepare vegetarian dishes for Asian cuisines
THHASC12A Select, prepare and serve specialist Asian cuisines
THHASC13A Plan menus for Asian cuisines
THHASC14A Design and operate an Asian kitchen
THHJA04B Prepare and produce Japanese raw fish (sashimi)
THHJA05B Prepare and produce Japanese steamed, simmered, grilled and
deep-fried dishes
THHJA07B Prepare and produce Japanese one pot cookery
THHJA08B Prepare and produce Japanese rice cookery
THHJA10B Prepare and produce Japanese fruit, cakes and sweetmeats
THHCH11B Prepare and produce Chinese dim sum
THHCH12B Prepare and produce Chinese roast meat cuts and poultry
THHINDN07B Prepare and produce tandoori food items
THHINDN09B Prepare and produce Indian breads
THHINDN10B Prepare and produce Indian sweetmeats
THHINDN11B Prepare and produce Indian chutney and pickles
THHINDO09B Prepare and produce Indonesian crackers
Competency Standards
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E-BUSINESS UNITS OF COMPETENCE E-BUSINESS
OPPORTUNITY ANALYSIS THHGCT04A Participate in co-operative online marketing initiatives for the
tourism industry
BSBEBUS501A Evaluate e-business opportunities
BSBEBUS502A Evaluate e-business models
BSBEBUS603A Evaluate new technologies for business
STRATEGY DEVELOPMENT BSBEBUS601A Develop an e-business strategy
BSBEBUS602A Develop an action plan for an e-business strategy
BSBEBUS504A Implement an e-business strategy
CUSTOMER SERVICE BSBEBUS613A Develop online customer service strategies
BSBEBUS614A Build online customer loyalty
BSBEBUS408A Implement and monitor delivery of quality customer service
online
WEBSITE DEVELOPMENT AND MANAGEMENT BSBEBUS604A Develop a business website strategy
BSBEBUS507A Manage the business aspects of a website
BSBEBUS407A Review and maintain the business aspects of a website
THHGCT05A Build and launch a website for a small business
CUFIMA01A Produce and manipulate digital images
MARKETING BSBEBUS521A Plan e-marketing communications
BSBEBUS522A Conduct e-marketing communications
INFORMATION MANAGEMENT BSBEBUS401A Conduct online research
E-BUSINESS TRADING BSBEBUS516A Manage online purchasing
BSBEBUS517A Manage online inventory
BSBEBUS519A Manage online sales systems
BSBEBUS520A Manage online payment systems
BSBEBUS404A Trade online
BSBEBUS405A Conduct online financial transactions
SYSTEMS ADMINISTRATION ICAITS193A Connect a workstation to the internet
ICAITS017C Maintain system integrity
COMMUNICATION BSBEBUS302A Use and maintain electronic mail system
BSBEBUS403A Communicate electronically
Supporting Information 5
INDUSTRY-SPECIFIC ISSUES 1
Attractions and Theme Parks 1
Guiding and Tour Operations 1
Meetings and Events 1
Retail Travel 1
Tour Wholesaling 2
Visitor Information Services 2
Wine Tourism 2
Food and Beverage 2
Front Office 3
Gaming 3
Housekeeping 3
Commercial Cookery, Catering and Asian Cookery 3
Leadership, Management and Project-Based Skills 4
Office-Based Skills 4
TRAINING AND ASSESSMENT IN REMOTE AND REGIONAL AREAS 4
TRAINING AND ASSESSMENT ISSUES FOR SCHOOLS 4
LANGUAGES OTHER THAN ENGLISH (LOTE) 5
The Competency Standards 5
How The Standards Fit into the Qualifications 6
Training and Assessment 6
Alignment to Other Language Assessment Frameworks 7
Language Competency Framework for Vocational Education 8
TRAINING AND ASSESSMENT WITHIN AUSTRALIAN INDIGENOUS SETTINGS 11
Issues 11
Trainees 11
Resources 12
Training And Assessment Venues 12
Some Possible Strategies 12
Developing Examples And Activities 14
E-BUSINESS SKILLS IN TOURISM AND HOSPITALITY
(Refer to Volume 5 of the Training Packages for supporting information)
Supporting Information
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Supporting Information
This section provides general guidance for users of the Tourism and Hospitality Training Packages. Users will also find additional information in the appendices to this volume.
INDUSTRY-SPECIFIC ISSUES
ATTRACTIONS AND THEME PARKS By their nature, attractions and theme parks are unique, and their operation may require a very
diverse range of skills, sometimes from industries other than tourism such as horticulture,
museums, mining, agriculture, retail and music to name a few. Consequently, the Attractions
and Theme Parks qualification is very flexible and can be tailored for particular outcomes.
The inherent uniqueness of attractions also means that training delivery and assessment often
takes place within the workplace and traditional classroom-based programs are less appropriate
than for other sectors.
GUIDING AND TOUR OPERATIONS The absolute necessity for guide training to be very practically-based with minimal classroom
delivery is always emphasised by Guiding associations. Acquisition of skills must take place
through consistent practice within and around actual tourism locations and use appropriate
transport to reflect industry practice. These will vary according to the type of guiding and local
context. Courses should ideally include practical activities for large number of local tourism
sites and touring routes. The knowledge required by guides should always be assessed in the
context of how a guide needs to develop and update information and how that information is
provided to customers. The Institute of Australian Tourist Guides is the relevant national
guiding association.
A new qualification in Natural and Cultural Heritage reflects the growing importance of this
sectors, and the broad range of skills and knowledge required by Guides operating in this area.
The Ecotourism Guide Certification Program run by the Ecotourism Association of Australia is
linked to the qualifications.
MEETINGS AND EVENTS Increased prominence of the events sector in recent years has made careers in event
management extremely popular. Care needs to be taken to ensure that there is sufficient industry
demand for graduates before new courses are developed.
Involvement of other industries such as Entertainment and Sport and Recreation would be
worthwhile to investigate potential joint initiatives.
The inclusion of event-related electives is also appropriate in many tourism qualifications (eg
Tourism Managers often play a role in local event promotion and management)
In relation to RPL opportunities for existing staff, there may be opportunities align initiatives to
industry-based accreditation programs such as those managed by the Meetings Industry
Association of Australia (MIAA).
RETAIL TRAVEL It is generally accepted that there is a surplus of retail travel graduates and that employers are
often reluctant to employ graduates fresh from pre-employment training programs. However,
the vast majority of tourism courses are still for retail travel as this is the sector with the highest
profile in the general community and with the highest number of employees.
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In general, other industry contexts could be given more prominence in these pre-vocational
courses to provide greater options for graduates on completion of training. Innovative
arrangements for delivery negotiated with industry can also maximise positive outcomes for
course graduates.
Opportunities exist to provide short courses to upskill existing staff and managers in this and
indeed all other sectors as there is strong demand for experienced staff. Flexible and innovative
delivery would be needed in this area.
TOUR WHOLESALING There is a need for more focus on inbound tour wholesaling contexts in appropriate training
markets (eg Sydney, Gold Coast). This could be achieved by providing greater variety of
context in established programs or by creating new programs. Involvement of industry in the
development process is vital and the Australian Tourism Export Council (ATEC) is the main
industry body representing inbound tourism.
VISITOR INFORMATION SERVICES Many visitor information centres (VICs) are found in regional areas, and flexible training and
assessment options are needed to meet the needs of this sector.
Within New South Wales, accreditation of VICs is linked to the achievement of national
qualifications (through RPL or study), and this provides a driver for demand.
WINE TOURISM Wine tourism generates significant visitor expenditure across Australia, and personnel working
within wineries require an increasing number of tourism-related skills.
New tourism qualifications, specifically the Certificates II and III in Tourism (Operations) can
now be customised to suit the needs of winery staff with tourism responsibilities. At the higher
levels, selection of electives relating to wine means tourism qualifications are also suitable for
those involved in marketing and management.
FOOD AND BEVERAGE The art of making good espresso coffee is increasingly prominent within the hospitality
industry, and new units of competence have been developed to reflect this trend. Qualifications
now allow for the selection of electives in coffee making. In the short term, there may be a
shortage of individuals with the skills to provide quality training and assessment, and the
involvement of coffee suppliers and experienced baristas is recommended. The Australian
Coffee and Tea Association (ACTA) may be able to assist in identifying appropriate experts and
training options.
The unit relating to responsible service of alcohol (THHBFB09B) is a requirement in all
qualifications where the job outcome involves the service of alcohol. This unit covers the skills
and knowledge required to meet State/Territory licensing and legal obligations. It has been
developed with the input of all State/Territory licensing authorities and industry bodies. Careful
attention needs to be paid to the Unit Descriptor, which emphasises the need to liaise with those
regulatory bodies when developing training in this area.
The number of options for acquiring wine-related skills has been expanded and now caters for a
range of job outcomes including sommeliers, wine outlet managers and cellar door sales people.
This includes the importation of relevant units of competence from the Food Processing (Wine
Sector) Training Package.
Supporting Information
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FRONT OFFICE From a skill perspective, front office is probably the area where the increasing integration of the
tourism and hospitality industries is most evident. Office-based skills, reservations, sales and
language skills are all required in both contexts, and the selection of electives from tourism is
encouraged. Both areas also require significant generic skills such as telephone communication,
clerical and computer skills. In regional areas particularly, where attracting class sizes can be
problematic, there are opportunities for RTOs to structure programs with this integration in
mind.
GAMING Increasingly the responsible conduct of gambling is becoming a requirement of State/Territory
government legislation or policy and reflects the social importance of this issue. The unit
ADG03B Provide Responsible Gambling Services has been reviewed with the input of all
State/Territory regulatory bodies and industry stakeholders. Users must consult with those
bodies in developing training based on this unit.
HOUSEKEEPING Selection of elective units from the Asset Maintenance Training Package, which includes a wide
range of competencies related to cleaning services, is an important consideration for those
providing training in Housekeeping. The facility to incorporate these units has been integrated
into all relevant qualifications and alleviates a situation where there were insufficient units in
the previous training package.
COMMERCIAL COOKERY, CATERING AND ASIAN COOKERY The Certificate III in Hospitality (Commercial Cookery) and the Certificate III in Hospitality
(Asian Cookery) are recognised as the traditional trade qualification, and the preservation of the
integrity of these qualifications is the most important issue in the area of commercial cookery.
This includes the industry expectation that there will have been a significant period of
experience in a commercial kitchen in the achievement of the relevant competencies.
Qualifications may be achieved via the traditional apprenticeship pathway (four years work
experience concurrent with off-the-job training) or by more flexible arrangements, not
necessarily of this duration or structure. However work experience is considered by the industry
as essential for the achievement of competence in this area. This experience could be
undertaken before, during or after a period of off –the-job training but must come prior to the
issuing of the qualification.
To achieve and demonstrate integration of kitchen-based skills in assessment, there are two new
holistic units at different levels, which require candidates to combine cookery and
organisational skills and provide evidence of this integrated performance on a minimum number
of occasions (12 times for Certificate II level and 48 times for Certificate III). In essence this
means that the candidate must have had a period of experience in a fully operational commercial
kitchen to be competent in these units. Ideally evidence of skills demonstration would be
provided from substantially more than 12 or 48 occasions.
Certificate III in Hospitality (Commercial Catering) is not recognised as the traditional trade
qualification for cookery. While the qualifications have many units in common, to achieve a
cookery qualification additional units and work experience must be undertaken.
Food safety appears in all kitchen-related units of competence. In addition there are specific
food safety units, based on the HACCP system, and which fall within national food safety
standards.
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LEADERSHIP, MANAGEMENT AND PROJECT-BASED SKILLS Completion of projects is an ideal mechanism for training and assessment of these units
regardless of whether the candidate is working or not. For example, candidates could develop,
promote and conduct a tour, event or function, perhaps together with other candidates or on
behalf of local community groups or workplace. This approach allows the integration of
multiple units of competence and the involvement of multiple candidates. It also addresses the
need for assessment to be carried out over a period of time and to ensure coverage of the
monitoring aspects of many management competencies.
Portfolios of evidence showing real workplace documents or evidence of completed projects are
appropriate if the candidate is already working.
OFFICE-BASED SKILLS A fully equipped office environment would provide optimum conditions for assessment of
office-based skills. In an off-the-job situation this may involve the creation of a practice office
where a range of typical industry functions is undertaken under normal workplace conditions.
This office could be created to reflect the functions in multiple industry sectors such as
providing destination information, issuing tickets, taking reservations, making bookings or
processing registrations.
TRAINING AND ASSESSMENT IN REMOTE AND REGIONAL AREAS
Training and assessing candidates in regional areas presents a range of challenges. These include:
the inability of workplaces to offer structured arrangements for long periods of time (eg. 12
month traineeship) due to major fluctuations in seasonal demand
the high number of small businesses who may not be able to offer the full range of work
experiences for the achievement of a qualification (eg. cookery)
the lack of numbers allowing the establishment of traditional class sizes
the physical remoteness of some communities where access to training facilities is limited
scarcity of teachers with the required industry experience
scarcity of physical training resources (eg. commercial kitchens)
Some options for overcoming these challenges include:
arranging for periods of workplace experience in a several regions to take advantage of seasonal
variations
allowing the trainee to seek workplace experience after completing a course, prior to final
assessment and signing off
group training-type arrangements whereby several employers provide work experience.
partnerships between RTOs to establish classes ie. programs delivered on a regional rather than
local basis
delivering certain units by distance mode, supported by workplace experience
partnerships between industry and RTOs to share resources and personnel
partnerships between schools and RTOs
use of technology -such as e-mail, Internet or self-paced resources or CD.
TRAINING AND ASSESSMENT ISSUES FOR SCHOOLS
Implementation of the Industry Training Packages within the school sector, whilst encouraged,
needs to ensure the following:
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currency of skills and knowledge of those charged with training and assessment of students:
industry-current knowledge and experience of teachers and trainers in all sectors remain a major
concern within industry
access to industry-current equipment, facilities and training resources so that students acquire a
realistic view of the realities and conditions within specific sectors of the industry
comprehensive coverage of underpinning skills and knowledge as delineated within the
competency standards
appropriateness of learning and assessment experiences to ensure that these are current, realistic,
relevant and authentic as well as holistic and integrated rather than being atomistic and remote.
Some particular options worth exploring are:
partnerships between schools to enable a sharing of teacher / trainer expertise and access to
industry expertise
partnerships between schools, TAFE colleges and / or private providers
partnerships between schools and industry
use of industry-based assessors
participation in group training schemes.
Industry involvement is critical since this is where trainees will ultimately end up as employees
The competency standards provide more detailed guidance for training and assessment purposes as
well as examples relevant to each standard, and schools are encouraged to use these guidelines for
planning training and assessment.
LANGUAGES OTHER THAN ENGLISH (LOTE)
In 2000, Tourism Training Australia conducted a survey into the needs of the tourism and
hospitality industry for languages other than English. It found that many sectors, especially for
accommodation, restaurants, travel and tours, in order to accommodate the increasing international
market. There was a need for all languages, but in particular for Asian languages. These findings
support those in a range of previous studies conducted by various Government departments. The
report (Say It Your Way, 2000, Tourism Training Australia) recommends that languages used by
international visitors should be widely disseminated and promoted throughout the tourism industry.
The Tourism and Hospitality Training Packages now contain competency standards for languages
other than English, which were developed as a result of the survey. They have been included to
encourage more training in Languages Other Than English (LOTE) within tourism and hospitality
VET programs, and to enable those who already speak other languages to gain formal skills
recognition.
THE COMPETENCY STANDARDS Coverage:
The standards are generic, in that they can be customised to different languages. For purposes of
recording, we have selected the 25 languages most spoken by visitors to Australia, and have
assigned a code (1 – 25) to each which needs to be incorporated into the overall code for the
standards.
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The standards describe language skills and knowledge required by people working in the service
industry. They are strongly based on job functions ranging from meet and greet to writing menus
and itineraries or delivering a tour commentary. They are written in such a way that they can be
applied to all jobs in all sectors, and even to other jobs outside Tourism and Hospitality such as
retail and community services and health. The essential feature of the standards, however, is that
they are designed be applied to a job context. The table on the following pages shows typical jobs
relevant to each of the standards.
Levels
There are six (6) standards arranged into four levels. The levels range from entry level to fluency,
and are in ascending order, with level 1 being the lowest. There are four levels for listening and
speaking (coded O for Oral) and two for writing and reading skills (coded W). Written skills
commence at level 3.
The levels do not align to the AQF levels. Any level can be included in any qualification. Often
the level of language skill does not equate to the rest of a person‟s job. For example, a manager
undertaking quite complex activities may only have (and require) very basic language skills.
The units are included in all qualifications as electives. They can be selected according to the job
outcomes sought from the program and according to the trainees‟ requirements and the RTO
capacity to deliver. The table shows how languages can be used in various jobs.
HOW THE STANDARDS FIT INTO THE QUALIFICATIONS It is not possible to achieve four levels of languages within a VET program. Acquisition of
languages takes considerable time and experience, which would not be possible under a normal
VET course. For example, for a person to achieve competence at Level 4 starting with no skills
could take up to three or four years intensive study plus years of experience speaking the language
on a regular basis (such as would occur if they were living in the country where the language is
spoken). The four levels have been included in the Training Package to enable those with some
language skills to undertake training to higher levels. This would apply to many students who have
studied a language at school, or have picked up some language skills at home or whilst travelling,
and who now wish enhance them in order to use them in their hospitality or tourism careers. The
inclusion of the higher levels will also enable native or fluent speakers to seek recognition (in order
to utilise their skills for a particular job such as tour guiding).
In a training context, as a guideline, it would be possible to achieve one level during a Certificate
program for someone assuming no skills at entry. (The two lower levels could probably be achieved
during the average time it took to achieve a Diploma or Advanced Diploma.) Consequently,
electives in LOTE have been restricted to one unit per qualification. It is therefore important that
trainees apply to undertake the language unit only at the level which they are able to achieve within
that qualification. Trainers and assessor should be able to assist the candidate to determine the
appropriate level through an interview, or through the usual RPL process.
TRAINING AND ASSESSMENT For training delivery, it is assumed that in addition to the hours spent in structured learning, there
would be considerable time spent in practising the language, ideally in a work context.
Both training and assessment must be conducted in a work context. Thus vocabulary and phrases
should be those related to particular jobs in the tourism and hospitality industry. The standards
should be assessed whilst undertaking normal work functions, and may even be assessed whilst
assessing other units of competence, for example, checking in and checking out, or doing the
commentary for a tour.
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ALIGNMENT TO OTHER LANGUAGE ASSESSMENT FRAMEWORKS Prior to this framework, there have been no national, generic competency standards or
classifications schemes for assessing Languages Other Than English. Other schemes have been
developed for varying purposes, scopes and target language, such as the International Second
Language Proficiency Ratings (ISLPR) and the National Accreditation Authority for Translators
and Interpreters (NAATI). These standards have been aligned to the ISLPR (see following table).
For more information on the other schemes, please refer to the report, Say It Your Way.
It is important to note that the competency standards do not equate to the skills required by
professional translators and interpreters, which would commence at a higher level than the Level 4
of this framework.
LANGUAGE COMPETENCY FRAMEWORK FOR VOCATIONAL EDUCATION1
Level Descriptor Competencies Sample Tasks Typical job roles where these skills may be
needed.2 Level 1 Basic – Approximately
ISLPR 1-
Use common expressions (formulaic language) in speaking and listening relevant to the workplace context.
1A Conduct Basic Oral Communications in a LOTE
1. Be courteous to customers and colleagues.
2. Communicate with customers and colleagues to support routine workplace activities.
Making guests feel welcome. Answering questions/enquiries. Providing accurate information about site/workplace/locations/facilities. Very simple use of time & numbers.
Everyone in direct contact with international tourists
Attraction attendant
Chauffeur
Door person
Front office attendant
Gaming attendant
Waiter/bar attendant
Level 2 Social Approximately ISLPR 1+ to 2
Predictable routine communications in speaking and listening in order to conduct simple routine tasks and provide limited information, strongly supported by the workplace context.
2A Conduct Routine Workplace Oral Communications in a LOTE
1. Provide customer service to communicate with customers and colleagues.
2. Communicate with customers and colleagues to conduct routine transactions.
3. Give simple directions and instructions.
Enquire as to quality of service, what is the guest planning to do. Tickets, bookings, orders, checking, forms, time, date. Where to go, how to get there, time, place rules, e.g. protocol -verbal thanks, welcome, information, explanation, advice, ask for information, take a message.
Administrative
Assistant/Officer
Coach captain
Croupiers
Front office attendant
House keeping attendant
Porter
Retail sales assistant
Security officer
Team leader in tourism, accommodation services or
food & beverage
Team leader undertaking management functions in a LOTE
Waiter/Bar attendant
Level 3 Conversational 3A Conduct Workplace Communications Talk to groups, talk to group FIT support staff
1 This framework assumes that the levels pertaining to professional translation and interpreting as described and required by the National Accreditation Authority for Translators and Interpreters ( NAATI ) (approximately 4+ to 5 on the ISLPR) are different from and are at a level beyond those described in this framework. 2 It is up to the employer to decide on the appropriate language level required for a particular job.
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Approximately ISLPR 3
Predictable and non-predictable communications in speaking and listening integrated with reading and writing skills to successfully carry out routine and non-routine communications of a varied nature.
in a LOTE 1. Converse with customers and
colleagues. 2. Provide detailed information and advice. 3. Respond to unpredictable requests and
situations. 4. Solve workplace problems and deal with
conflict. 5. Conduct negotiations at a functional
level. 3B Read and Write Workplace Information to Respond to Customer and Colleague Needs in a LOTE 1. Read and understand workplace
documents. 2. Write simple routine directions and
instructions. 3. Complete standard forms and simple
written texts to undertake routine workplace tasks.
4. Write routine workplace documents.
representative. Understand customers‟ expectations, present business information in L2. Ask questions to better promote goods and services/interview skills, cultural sensitivity, people skills, confidence. Identify key facts and issues in workplace documents. Write simple letters and other workplace documents: reasonable grammar, spelling and word usage.
Flight attendant/cabin crew
Group support staff
Hotel reception/concierge
House keeping manager
Human resource managers and trainers
Information officer
International guest relations officers
International travel consultant
Operations assistant
Operations consultant
Reservations sales agent
Retail sales co-ordinator
Security officer with supervisory responsibility
Specialised sales assistant
Steward
Tour coordinator in any sector
Travel consultant
Tour co-ordinator Level 4 Fluent * Approximately ISLPR 4 to 4+
Very effective and fluent communication in all macro skills within and outside the vocational area close to that of a native speaker.
4A Conduct Complex Workplace Oral Communications in a LOTE 1. Conduct negotiations. 2. Present information. 3. Participate in sociocultural activities 4. Provide oral translations and summaries. 4B Read and Write Workplace Documents in a LOTE
1. Read and interpret workplace documents.
2. Provide informal written translations. 3. Write workplace documents.
Presentations, promotional activities and business negotiation. Informal translation and interpretation of workplace documents. Writing key texts of the workplace e.g. tone, nuance, technical terms, formality, stylistic register, check meanings, format, accompanying comment notes, minutes, reports, reviews, graphical information and statistics.
Guides:
Driver guide
Specialist guide
Local guide
Tour manager
International guest relations officer
Managers who undertake management functions in a LOTE
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TRAINING AND ASSESSMENT WITHIN AUSTRALIAN INDIGENOUS
SETTINGS
ISSUES One key issue with Australian indigenous cultures is their immense variety and uniqueness: there are many hundreds of localised cultures and languages and therefore, a very localised focus is required for training and assessment rather than a “generic” approach. This localised focus also means that communities themselves must be involved in and able to participate and where necessary, “control”, as well as be part of presenting and assessing: this allows for respect of traditional rules such as the fact that “curriculum” material will often not be written down and will preserve localised intellectual property of a traditional nature. Local communities thus have the right to ensure that constraints upon curriculum “materials” are imposed and observed to preserve their integrity. Clearly, there are many sensitivities and complexities involved in indigenous cultures and these include:
ownership within indigenous cultures and nations, including the rights of people to “identify
with” and exercise affiliations, even where these have not been previously known, recognised or
exercised
cross-cultural issues, not merely in terms of indigenous / non-indigenous interactions but also
between and within indigenous cultures, nations and sub-groupings where inter-relationships
can be extremely complex and sensitive
“rights” of people to speak on behalf of and represent groupings, these being generally invested
in elders with whom all authority rests
the “investment” of others by elders, who then exercise such rights as may be determined on
behalf of elders and therefore under sanction and authority
attitudes towards cultural heritage aspects which can be shared without compromise and the
ways in which this can be effected
perceptions about indigenous cultures and “denial” from some individuals about the continuity,
dynamism, value and authenticity of contemporary indigenous cultures: many focus on the
historical aspects of indigenous cultures and see them as relics of a past age rather than for what
they are in fact: part of a long continuity which continues to grow and develop.
TRAINEES Considerations
Responding to and meeting localised needs. This may involve partnerships between local
communities, RTOs and others.
Language(s) for delivery of training and for assessment including localised English definitions
and terms.
Levels of literacy / numeracy and comfort with and relevance of written materials / written work
in achieving required outcomes.
Local cultural rules and constraints.
Access to “curriculum” materials.
Seating and group placement arrangements for training and assessment.
Time frames and timing for training and assessment sessions.
Types and styles of communication and inter-personal interaction / encounter.
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Meeting the needs of indigenous trainees within non-indigenous settings: this will depend on
particular circumstances and may involve consultation with trainees; appointment of indigenous
or non-indigenous mentors; allowing trainees to identify ways that they could best demonstrate
competence; allowing for principles of reasonable adjustment. The balance here must be upon
allowing trainees to demonstrate competence appropriately and of course, this is not an issue
exclusive to indigenous trainees.
RESOURCES Considerations
Selection of appropriate trainers and assessors.
Availability, accessibility and appropriateness of written, audio-visual, photographic or other
resource materials such as necessary equipment.
Development or adaptation of appropriate resource materials.
Availability of electricity or availability at required times in remote training and assessment
locations.
Availability of Internet access for online research, training and assessment, where appropriate.
TRAINING AND ASSESSMENT VENUES Considerations
What are locally familiar, appropriate, preferred and available venues?
Are “classrooms” or other interior settings available or appropriate?
Is an outdoors location preferred / more appropriate?
Is on-the-job training and assessment most appropriate and how is this best organised?
Are occupational health and safety issues addressed where electrical equipment is used outside?
Do local climatic conditions affect training and assessment locations and approaches?
SOME POSSIBLE STRATEGIES Planning
Consulting elders about appropriate methods for accessing and using local knowledge.
Involving the local community, particularly elders, at all stages of the planning, development,
training and assessment process. Elders are the repositories of knowledge, both everyday and
esoteric as well as the authorities from whom permissions must be sought for process things
such as which knowledge can be shared, the ways in which this sharing must occur and how its
application can be best assessed.
Allowing time to develop rapport and trust, to develop and explore viewpoints, on-going
consultation, communication and problem-solving.
Ensuring participation of local elders – sitting in on sessions / activities, as presenters, mentors,
advisors and “supporters”, providing context and “grounding”. This “authority” aspect is very
important and in many instances, the mere presence of key elders, even if they are not taking an
active role, lends both authority and permission.
Locating training and development activities in the local community and promoting and
ensuring a sense of community ownership, involvement, partnership and control.
Training and assessment approaches
Orally-based training and assessment with explanation and demonstration.
Working in pairs for training and assessment.
Small or large group work for training and assessment: assessment dimensions for indigenous
peoples may include a “group” component as well as an individual” component.
Sand presentations for training and assessment.
Using artwork or illustrated oral presentations / talks, for presentation and assessment.
Consulting trainees about preferences and how they feel they can best demonstrate their
competence.
Taking a flexible approach to time and achievement of outcomes.
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Flexible delivery and assessment.
Identifying culturally appropriate and sensitive trainers and assessors.
Training external trainers in appropriate and localised approaches and providing essential
community and cultural background information / support.
Developing all training as part of an overall empowerment and confidence-building program.
Accommodating priorities and obligations within local communities to avoid conflict with
training and assessment activities.
Exploring perceptions and understandings “in community”.
Allowing multiple, holistic and personalised assessment opportunities.
Identifying appropriate materials / methods through community and potential trainee
consultations.
Tailoring training and assessment for specific communities rather than applying “blanket”
solutions / methods, recognising that there are many thousands of localised indigenous
“cultures” and not merely one.
Personalising training materials with appropriate, local illustrations and applications.
Training and assessment integrated with work activities as much as possible so that guide
training on-the-job might include devising a walking tour looking at bush tucker, based on local
plant and animal food species, typography, seasonal availability, names
Structuring training and assessment as on-going work experience.
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DEVELOPING EXAMPLES AND ACTIVITIES The resources currently available, which support the achievement of competence within specific Units Of Competence, contain suggested activities and examples. Some activities may be relevant for Aboriginal and Torres Strait Islander users but others may not. If you want to develop your own examples and activities, the following considerations and suggestions may be useful: Considerations
Are trainees going to meet visitors from outside localised cultural groupings?
Can activities be developed which bridge traditional cultural needs and obligations and those of
varied outside visitors who also have great cultural diversity?
Are activities contained completely within a limited cultural world sufficient to achieve the
outcomes required by the standards?
Do set activities enable trainees to demonstrate their competence and satisfy the requirements of
the Unit(s) of Competence and the qualification? The challenge is in balancing local situations
and needs with national competency standards and qualifications. Qualifications are national
and therefore “portable” and these aspects must be considered.
Are existing activities within resources relevant, able to be adapted according to local needs or
do they need replacing with your own or others?
In developing activities, the competency standards provide a summary of what a person should
be able to do and know in order to be assessed as competent. Using the suggested activities as a
guide, it may be better to create your own which are relevant but which still enable the
requirements for competence to be demonstrated. Steps are:
Read through the competency standard remembering that some are best covered in an
“holistic” and “integrated” way and not as separate events
Identify what a trainee needs to be able to know and do in order to be assessed as competent
Identify what trainees know and can demonstrate already
Work out training activities which will enable people doing training / assessment to
demonstrate the required knowledge and skills (see suggestions below)
Provide the required resources to support activities
Work out the order in which activities need to be completed
Decide how much practice is required
Work out an assessment schedule against the activities.
Activities might include the following; either as “one off” events or as an integrated
“collection” or “portfolio”:
Research – looking for specific information and putting it together in a coherent, ordered way.
Examples: finding out about organisations which promote Aboriginal and Torres
Strait Islander hospitality and tourism activities
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identifying hospitality and tourism operations and activities in a local area and organising them into hospitality and tourism sector categories
finding out about the cultural beliefs and needs of different visitor groups and identifying how these might complement and interact with local cultural beliefs and needs.
Explaining something, verbally, in writing, through the use of pictures / illustration.
Examples: the meanings of paintings at a rock art site the seasons of edible wild fruits in a local area the process for issuing a ticket for a day trip delivering a tour commentary.
Demonstrating something
Examples: how to change a tyre on a 4 wheel drive vehicle how to load a boat with passengers, safely how to set up a camp site preparing a camp meal how to identify, collect and prepare bush foods how to prepare a tour itinerary.
Responding to workplace issues and problems
Examples: dealing with conflict and disagreement on-the-job loss of a booking form vehicle or equipment breakdown communicating with someone who speaks no English or other
language you understand.
Doing a simulated work activity (workmates acting as customers)
Examples: selling people artworks and answering questions about the works dealing with an angry customer explaining safety precautions to customers on a river bank walk where
customers are looking at wild life and useful plants used by the local people
taking a customer‟s food and beverage order completing an invoice.
Carrying out a “real” work activity
Examples: welcoming guests to an actual site providing morning tea ordering supplies from a supplier reconciling a bank statement.
LIST OF APPENDICES
APPENDIX A
Relationship between Qualifications and Units of Competence in THH97/THT98 (old) and THH02/THT02(new)
APPENDIX B
Australian Qualifications Descriptors
APPENDIX C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
APPENDIX D
Tourism and Hospitality Competency Standards: Pre-requisite Units
APPENDIX E
Tourism and Hospitality Competency Standards: Generic Skill Units
APPENDIX F
New Zealand - Australia Hospitality Qualifications Equivalences Appendix G Tourism and Hospitality Training Packages: Suggested Equipment and Resource Lists
APPENDIX H
Tourism and Hospitality Competency Standards: Mapping to Business Services Units
APPENDIX I
Glossary
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
1 1
Overview Of Changes The review of the Tourism and Hospitality Training Packages included widespread and extensive
consultation with industry and training providers. As a result, some key changes have been made in
this version. An overview is as follows:
increased flexibility in qualifications addition of new qualifications for Event Management, Natural
and Cultural Heritage Tourism and merging of qualifications to better reflect industry needs
expanded industry guidance for packaging qualifications through the inclusion of examples of
elective groups for particular job outcomes
general enhancement of all competency standards, including rewriting of Performance Criteria in the
active voice to improve user-friendliness
more detailed guidance on knowledge requirements in Range Statements and Evidence Guides
expanded Range Statements to clarify compulsory and optional areas of unit coverage
improved guidance on assessment, including examples of suitable assessment methods and more
specific and rigorous assessment requirements
minor changes to some competency standards in codes, titles and/or content to streamline and
remove duplication/ambiguity
development or incorporation of competency standards to cover areas such as espresso coffee, wine
tourism, technology, languages other than English, event management and specialist guiding
knowledge
the provision of examples within each competency standard on the application of Key Competencies
integration of many standards in Asian cuisines to reflect commonalities in skills and knowledge and
allow for greater customisation.
Explanation of Code Changes to Competency Standards In most instances the only change to unit codes is the change of the suffix from „A‟ to „B‟. This has
occurred when:
the outcome of a unit has remained substantially the same (80% commonality or more)
there have been minor changes to content the unit has undergone all of the changes listed above
Where a unit has the suffix „A‟ this means that it is a new unit or that it is substantially different to
previous related units.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
2 2
Summary of Changes to Qualifications Indigenous Culture Qualifications
The previous qualification Certificate I in Tourism (Aboriginal &Torres Strait Islander Cultural
Guiding) has become Certificate I in Tourism (Australian Indigenous Culture).
Certificates II and III (Aboriginal &Torres Strait Islander Cultural Guiding) have been merged into
the mainstream Operations and Guiding qualifications
Cross industry Tourism Qualifications (Certificate II – III) Two new generic qualifications have been created to accommodate a broad range of industry
needs. The previous Certificate II qualifications in Sales/Office Operations, Attractions and
Theme Parks and Guiding have been merged into the new generic qualification at Certificate II
level. This now creates a single entry level qualification across all sectors.
Sector-Specific Tourism Qualifications There have been some changes in core and elective unit requirements in the Guiding
qualifications.
A new Natural and Cultural Heritage qualification has been created at Certificate IV level.
Minor adjustments have been made to other sector-specific qualifications.
Meetings and Event Management Qualifications One unit has been added to the core of the Certificate III in Meetings and Events, and the word
„tourism‟ has been removed from the title to reflect the qualification‟s applicability to other
industries.
A new Diploma of Event Management with a different structure replaces the old Diploma of
Tourism (Meetings and Event Management) and can now be achieved via a tourism, hospitality
or sport and recreation pathway.
Cross-Industry Tourism Qualifications (Certificate IV to Advanced Diploma) One unit has been added to the core of Certificate IV in Tourism (Sales and Marketing)
The Certificate IV in Tourism (Operations) replaces the Certificate IV in Tourism (Team
Leading) and now has increased flexibility with a reduction in the core units. The pathway to
this qualification has also been made more flexible, and Certificate III qualifications are no
longer a pre-requisite.
The Diploma of Tourism (Marketing and Product Development) and Diploma of Tourism
(Operations Management) have both been made more flexible in terms of specific unit
requirements and the pathways into the qualification.
Some units have been added to the core of the Advanced Diploma of Tourism Management
with greater flexibility in electives.
Hospitality Operations Qualifications (Certificates I – IV) Previous qualifications in Food and Beverage and Accommodation Services at Certificate III
have become generic „operations‟ qualifications with no significant changes to content.
At Certificate IV the qualification has been named Certificate IV in Hospitality (Supervision)
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
3 3
Kitchen Operations Qualifications A new, much more flexible Certificate II in Hospitality (Kitchen Operations) replaces the old
Certificate II qualifications in Commercial Cookery, Commercial Catering and Patisserie. This
qualification can now be applied across all these areas.
The suite of Asian cookery qualifications built around seven different cuisines have now been
merged into one Asian Cookery qualification for each level (Certificate II, III and IV).
All kitchen qualifications have been rationalised with changes to both core and elective
requirements. In particular, some qualifications now include a holistic unit in the core. This unit
requires evidence of integrated skills performance on multiple occasions within an operational
commercial kitchen.
Cross-Industry Hospitality Qualifications (Certificate IV – Advanced Diploma) The pathways to both the Diploma and Advanced Diploma are now more flexible, and small
reductions in the number of core units allow for greater choice of electives.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
4 4
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
5 5
Mapping of Changes to Qualifications
REPLACEMENT QUALIFICATION DETAILS - TOURISM TRAINING
PACKAGE
THT98 TOURISM TRAINING PACKAGE REPLACED BY THT02 TOURISM TRAINING PACKAGE
THT98 Qualification
REPLACED BY THT02 QUALIFICATION
COMMENTS
THT10198 Certificate I in Tourism
(Aboriginal & Torres Strait Islander
Cultural Guiding)
THT10102 Certificate I in Tourism
(Australian Indigenous Culture)
Alteration to title
THT20198 Certificate II in Tourism
(Sales/Office Operations)
THT20502 Certificate II in Tourism
(Operations)
Previous THT20198 outcomes now
possible via THT20502 *
THT20298 Certificate II in Tourism
(Attractions and Theme Parks)
THT20502 Certificate II in Tourism
(Operations)
Previous THT20298 outcomes now
possible via THT20502 *
THT20398 Certificate II in Tourism
(Aboriginal & Torres Strait Islander
Cultural Guiding)
THT20502 Certificate II in Tourism
(Operations)
Previous THT20398 outcomes now
possible via THT20502 *
THT20498 Certificate II in Tourism
(Guiding)
THT20502 Certificate II in Tourism
(Operations)
Previous THT20498 outcomes now
possible via THT20502 *
THT30198 Certificate III in Tourism
(Meetings and Events)
THT30102 Certificate III in Meetings
and Events
Alteration to title
THT30298 Certificate III in Tourism
(Retail Travel Sales)
THT30202 Certificate III in Tourism
(Retail Travel Sales)
THT30398 Certificate III in Tourism
(International Retail Travel Sales)
THT30302 Certificate III in Tourism
(International Retail Travel Sales)
THT30498 Certificate III in Tourism
(Tour Operations)
THT31002 Certificate III in Tourism
(Operations)
Previous THT30498 outcomes now
possible via THT31002 *
THT30598 Certificate III in Tourism
(Tour Wholesaling)
THT30502 Certificate III in Tourism
(Tour Wholesaling)
THT30698 Certificate III in Tourism
(Visitor Information Services)
THT30602 Certificate III in Tourism
(Visitor Information Services)
THT30798 Certificate III in Tourism
(Attractions and Theme Parks)
THT30702 Certificate III in Tourism
(Attractions and Theme Parks)
THT30898 Certificate III in Tourism
(Aboriginal & Torres Strait Islander
Cultural Guiding)
THT30902 Certificate III in Tourism
(Guiding)
Previous THT30898 outcomes now
possible via THT30902
THT30998 Certificate III in Tourism
(Guiding)
THT30902 Certificate III in Tourism
(Guiding)
THT31002 Certificate III in Tourism
(Operations)
THT31002 is new qualification
without specific predecessor
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
6 6
REPLACEMENT QUALIFICATION DETAILS - TOURISM TRAINING
PACKAGE
THT98 TOURISM TRAINING PACKAGE REPLACED BY THT02 TOURISM TRAINING PACKAGE
THT98 Qualification
REPLACED BY THT02 QUALIFICATION
COMMENTS
THT40198 Certificate IV in Tourism
(Sales and Marketing)
THT40102 Certificate IV in Tourism
(Sales and Marketing)
THT40298 Certificate IV in Tourism
(Team Leading)
THT40202 Certificate IV in Tourism
(Operations)
Alteration to title
THT40398 Certificate IV in Tourism
(Guiding)
THT40302 Certificate IV in Tourism
(Guiding)
THT40402 Certificate IV in Tourism
(Natural and Cultural Heritage)
THT40402 is new qualification
without specific predecessor
THT50198 Diploma of Tourism
(Marketing and Product Development)
THT50102 Diploma of Tourism
(Marketing and Product
Development)
THT50298 Diploma of Tourism
(Meetings and Events Management)
THT50202 Diploma of Event
Management
Alteration to title
THT50398 Diploma of Tourism
(Operations Management)
THT50302 Diploma of Tourism
(Operations Management)
THT60198 Advanced Diploma of
Tourism Management
THT60102 Advanced Diploma of
Tourism Management
* New qualification that offers a range of occupational outcomes previously covered by a specific THT98
qualification. Its „equivalence‟ to the previous qualification is fulfilled through choice of
appropriate/relevant elective units of competency.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
7 7
REPLACEMENT QUALIFICATION DETAILS - HOSPITALITY
TRAINING PACKAGE
THH97 HOSPITALITY TRAINING PACKAGE REPLACED BY THH02 HOSPITALITY TRAINING
PACKAGE
THH97 Qualification
REPLACED BY THH02 QUALIFICATION
COMMENTS
THH11097 Certificate I in Hospitality
(Operations)
THH11002 Certificate I in Hospitality
(Operations)
THH11197 Certificate I in Hospitality
(Kitchen Operations)
THH11102 Certificate I in Hospitality
(Kitchen Operations)
THH21197 Certificate II in Hospitality
(Security)
Nil THH21197 not redeveloped.
Replaced via Asset Security NTP
THH21297 Certificate II in Hospitality
(Commercial Cookery)
THH22002 Certificate II in Hospitality
(Kitchen Operations)
Previous THH21297 outcomes
now possible via THH22002 *
THH21397 Certificate II in Hospitality
(Patisserie)
THH22002 Certificate II in Hospitality
(Kitchen Operations)
Previous THH21397 outcomes
now possible via THH22002 *
THH21797 Certificate II in Hospitality
(Asian Cookery)
THH21702 Certificate II in Hospitality
(Asian Cookery)
THH21897 Certificate II in Hospitality
(Operations)
THH21802 Certificate II in Hospitality
(Operations)
THH21997 Certificate II in Hospitality
(Catering Operations)
THH22002 Certificate II in Hospitality
(Kitchen Operations)
Previous THH21997 outcomes
now possible via THH22002 *
THH31497 Certificate III in
Hospitality (Security)
Nil THH31497 not redeveloped.
Replaced via Asset Security NTP
THH31597 Certificate III in
Hospitality (Commercial Cookery)
THH31502 Certificate III in Hospitality
(Commercial Cookery)
THH31697 Certificate III in
Hospitality (Patisserie)
THH31602 Certificate III in Hospitality
(Patisserie)
THH32097 Certificate III in
Hospitality (Asian Cookery – Chinese)
THH33102 Certificate III in Hospitality
(Asian Cookery)
Previous THH32097 outcomes
now possible via THH33102 *
THH32197 Certificate III in
Hospitality (Asian Cookery – Thai)
THH33102 Certificate III in Hospitality
(Asian Cookery)
Previous THH32197 outcomes
now possible via THH33102 *
THH32297 Certificate III in
Hospitality (Asian Cookery – Indian)
THH33102 Certificate III in Hospitality
(Asian Cookery)
Previous THH32297 outcomes
now possible via THH33102 *
THH32397 Certificate III in
Hospitality (Asian Cookery –
Indonesian)
THH33102 Certificate III in Hospitality
(Asian Cookery)
Previous THH32397 outcomes
now possible via THH33102 *
THH32497 Certificate III in
Hospitality (Asian Cookery – Malay
THH33102 Certificate III in Hospitality
(Asian Cookery)
Previous THH32497 outcomes
now possible via THH33102 *
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
8 8
REPLACEMENT QUALIFICATION DETAILS - HOSPITALITY
TRAINING PACKAGE
THH97 HOSPITALITY TRAINING PACKAGE REPLACED BY THH02 HOSPITALITY TRAINING
PACKAGE
THH97 Qualification
REPLACED BY THH02 QUALIFICATION
COMMENTS
and Nonya)
THH32597 Certificate III in
Hospitality (Asian Cookery –
Japanese)
THH33102 Certificate III in Hospitality
(Asian Cookery)
Previous THH32597 outcomes
now possible via THH33102 *
THH32697 Certificate III in
Hospitality (Asian Cookery –
Vietnamese)
THH33102 Certificate III in Hospitality
(Asian Cookery)
Previous THH32697 outcomes
now possible via THH33102 *
THH32797 Certificate III in
Hospitality (Food and Beverage)
THH33002 Certificate III in Hospitality
(Operations)
Previous THH32797 outcomes
now possible via THH33002 *
THH32897 Certificate III in
Hospitality (Accommodation Services)
THH33002 Certificate III in Hospitality
(Operations)
Previous THH32897 outcomes
now possible via THH33002 *
THH32997 Certificate III in
Hospitality (Catering Operations)
THH32902 Certificate III in Hospitality
(Catering Operations)
THH41397 Certificate IV in
Hospitality (Commercial Cookery)
THH41302 Certificate IV in
Hospitality (Commercial Cookery)
THH41497 Certificate IV in
Hospitality (Patisserie)
THH41402 Certificate IV in
Hospitality (Patisserie)
THH41697 Certificate IV in
Hospitality (Asian Cookery – Chinese)
THH42702 Certificate IV in
Hospitality (Asian Cookery)
Previous THH41697 outcomes
now possible via THH42702 *
THH41797 Certificate IV in
Hospitality (Asian Cookery – Thai)
THH42702 Certificate IV in
Hospitality (Asian Cookery)
Previous THH41797 outcomes
now possible via THH42702 *
THH41897 Certificate IV in
Hospitality (Asian Cookery – Indian)
THH42702 Certificate IV in
Hospitality (Asian Cookery)
Previous THH41897 outcomes
now possible via THH42702 *
THH41997 Certificate IV in
Hospitality (Asian Cookery –
Indonesian)
THH42702 Certificate IV in
Hospitality (Asian Cookery)
Previous THH41997 outcomes
now possible via THH42702 *
THH42097 Certificate IV in
Hospitality (Asian Cookery – Malay
and Nonya)
THH42702 Certificate IV in
Hospitality (Asian Cookery)
Previous THH42097 outcomes
now possible via THH42702 *
THH42197 Certificate IV in
Hospitality (Asian Cookery –
Japanese)
THH42702 Certificate IV in
Hospitality (Asian Cookery)
Previous THH42197 outcomes
now possible via THH42702 *
THH42297 Certificate IV in
Hospitality (Asian Cookery –
Vietnamese)
THH42702 Certificate IV in
Hospitality (Asian Cookery)
Previous THH42297 outcomes
now possible via THH42702 *
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
9 9
REPLACEMENT QUALIFICATION DETAILS - HOSPITALITY
TRAINING PACKAGE
THH97 HOSPITALITY TRAINING PACKAGE REPLACED BY THH02 HOSPITALITY TRAINING
PACKAGE
THH97 Qualification
REPLACED BY THH02 QUALIFICATION
COMMENTS
THH42397 Certificate IV in
Hospitality (Food and Beverage
Supervision)
THH42602 Certificate IV in
Hospitality (Supervision)
Previous THH42397 outcomes
now possible via THH42602 *
THH42497 Certificate IV in
Hospitality (Accommodation Services
Supervision)
THH42602 Certificate IV in
Hospitality (Supervision)
Previous THH42497 outcomes
now possible via THH42602 *
THH42597 Certificate IV in
Hospitality (Catering Operations)
THH42502 Certificate IV in
Hospitality (Catering Operations)
THH51297 Diploma of Hospitality
(Operations Management)
THH51202 Diploma of Hospitality
Management
Alteration to title
THH60297 Advanced Diploma of
Hospitality (Operations Management)
THH60202 Advanced Diploma of
Hospitality Management
Alteration to title
* New qualification that offers a range of occupational outcomes previously covered by a specific THH97 qualification. Its „equivalence‟ to the previous qualification is fulfilled through choice of appropriate/relevant elective units of competency.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
10 10
Mapping of Changes to Competency Standards
Common Core
Clarification and strengthening of assessment requirements in all units.
THHCOR01B Work with colleagues and
customers
Increased detail in knowledge requirements. Included
reference to communications media.
THHCOR02B Work in a socially diverse
environment
THHCOR03B Follow health, safety and security
procedures
Customer Service, Sales and Marketing
Clarification and strengthening of assessment requirements in all units.
THHGCS01B Develop and update local
knowledge
Greater specification of local knowledge
requirement.
THHGCS02B Promote products and services to
customers
Specification of knowledge requirements in relation
to marketing
THHGCS03B Deal with conflict situations
THHGCS04B Make presentations
THHGCS06B Plan and implement sales activities
THHGCS07B Co-ordinate marketing activities Elements and performance criteria rationalised to
allow for better application to different marketing
activities (previously elements focussed on particular
activities such as famils, shows etc).
THHGCS08B Establish and conduct business
relationships
THTSMA01B Co-ordinate the production of
brochures and marketing materials
THTSMA02B Create a promotional display / stand
Hygiene, Health, Safety and Security
Clarification and strengthening of assessment requirements in all units.
THHGHS01B Follow workplace hygiene
procedures
THHGHS02B Clean premises and equipment
THHGHS03B Provide first aid Amended in line with national guideline first aid
standards.
THHGHS11A Manage casualty in a remote area New unit based on national guideline first aid
standards.
THHBTHS06B Apprehend offenders Unit moved from Security bundle
THHBTHS16B Provide lost and found facility Unit moved from Security bundle.
Incorporates setting up of facility and risk
management aspects.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
11 11
THHADTHS01B Plan and conduct evacuation of
premises
Unit moved from Security bundle
THHADTHS02B Provide for safety of VIPs Unit moved from Security bundle
General Administration
Clarification and strengthening of assessment requirements in all units.
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures Minor change to unit title (was previously Perform
clerical procedures)
THHGGA03B Source and present information
THHGGA04B Prepare business documents
THHGGA05B Plan and manage meetings
THHGGA06B Receive and store stock
THHGGA07B Control and order stock
Financial Administration
Clarification and strengthening of assessment requirements in all units.
THHGFA01B Process financial transactions Unit expanded.
THHGFA02B Maintain financial records Unit re-organised, significantly expanded and
clarified.
BSBADM309A Process accounts payable and
receivable
Unit imported from Business Services Training
Package.
BSBADM308A Process payroll Unit imported from Business Services Training
Package.
BSBADM310A Maintain a general ledger Unit imported from Business Services Training
Package.
THHGFA06A Interpret financial information New unit. Key focus is underpinning knowledge of
terminology and reporting. Often required by
supervisors. Core unit in Cert IV in Hospitality
(Operations).
BSBADM505A Manage payroll Unit imported from Business Services Training
Package.
BSBADM408A Prepare financial reports Unit imported from Business Services Training
Package.
Computer Technology
Clarification and strengthening of assessment requirements in all units.
Some units imported from the Business Services Training Package.
BSBCMN108A Develop keyboard skills Unit imported from Business Services Training
Package.
BSBCMN205A Use business technology Unit imported from Business Services Training
Package. Previously (and equivalent to)
THHGCT01A Access and Retrieve Computer Data.
BSBCMN213A Produce simple wordprocessed
documents
Unit imported from Business Services Training
Package. Previously (and equivalent to)
THHGCT02B Produce documents on computer
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
12 12
BSBCMN306A Produce business documents Unit imported from Business Services Training
Package. This unit plus BSBADM304A Design and
develop text documents relates to and is equivalent to
THHGCT03B Design and develop computer
documents, reports and worksheets
BSBADM304A Design and develop text documents Unit imported from Business Services Training
Package. This unit plus BSBCMN306A Produce
business documents relates to and is equivalent to
THHGCT03B Design and develop computer
documents, reports and worksheets
BSBADM305A Create and use databases Unit imported from Business Services Training
Package.
BSBADM306A Create electronic presentations Unit imported from Business Services Training
Package.
BSBADM403A Develop and use complex databases Unit imported from Business Services Training
Package.
BSBCMN214A Create and use simple spreadsheets Unit imported from Business Services Training
Package
BSBADM404A Develop and use complex
spreadsheets
Unit imported from Business Services Training
Package.
Technical and Maintenance Services
Clarification and strengthening of assessment requirements in all units.
THTGTM01B Carry out general maintenance
THTGTM02B Carry out grounds maintenance
THTGTM03B Monitor water quality Clarification of applicability of unit, knowledge
requirements
THTGTM04B Carry out specialist maintenance
and construction
THTGTM05B Supervise maintenance operations
Languages Other than English
All language units are new units.
Please refer to Industry Guidance section of User Guide for background to these units.
THTLANO1--A
Conduct basic workplace oral
communications in a language other
than English
New unit.
THTLANO2--A
Conduct routine workplace oral
communications in a language other
than English
New unit.
THTLANO3--A Conduct workplace oral
communications in a language other
than English
New unit.
THTLANW3--A Read and write workplace
information in a language other
than English
New unit.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
13 13
THTLANO4--A Conduct complex workplace oral
communications in a language other
than English
New unit.
THTLANW4--A Read and write workplace
documents in a language other than
English
New unit.
Merchandise Sales
All units imported from the Retail Training Package.
Please contact relevant ITAB for any recent changes.
WRRS1B Sell products and services
WRRS2B Advise on products and services
WRRCS2B Apply point of sale handling
procedures
WRRLP2B Minimise theft
WRRM1B Merchandise products
Training and Assessment
Clarification and strengthening of assessment requirements in tourism and hospitality unit.
All other units imported from Business Services Training Package.
Please contact relevant ITAB for any recent changes.
THHGTR01B Coach others in job skills
BSZ401A Plan assessment
BSZ402A Conduct assessment
BSZ403A Review assessment
BSZ404A Train small groups
BSZ405A Plan and promote a training
program
BSZ406A Plan a series of training sessions
BSZ407A Deliver training sessions
BSZ408A Review training
Leadership and Management
Clarification and strengthening of assessment requirements in all units.
THHGLE01B Monitor work operations
THHGLE02B Implement workplace health, safety
and security procedures
THHGLE03B Develop and implement operational
plans
THHGLE04B Establish and maintain a safe and
secure workplace
Unit elements rationalised.
THHGGA08B Plan and establish systems and
procedures
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
14 14
THHGGA09B Manage projects
THHGLE16B Manage physical assets
THHGLE17B Manage and purchase stock
THHGLE18B Monitor and maintain computer
systems
THHGLE19B Develop and implement a business
plan
THHGLE20B Develop and update the legal
knowledge required for business
compliance
Significant clarification of the scope of legal
knowledge required.
THHGLE22A Manage risk New unit based on a unit from Business Services
Training Package.
THHGLE05B Roster staff
THHGLE06B Monitor staff performance
THHGLE07B Recruit and select staff
THHGLE08B Lead and manage people
THHGLE09B Manage workplace diversity
THHGLE10B Manage workplace relations
THHGLE21B Provide mentoring support to
business colleagues
THHGLE11B Manage quality customer service Re-organisation of elements for clarification.
THHGLE12B
Develop and manage marketing
strategies
Significant changes to expand research and analysis
phases, unit now aligns to several Business Services
units.
THHGLE13B Manage finances within a budget New unit THHGFA06A Interpret financial
information now provides the underpinning
knowledge for this unit.
THHGLE14B Prepare and monitor budgets
THHGLE15B Manage financial operations Elements on special projects removed (covered in
Manage Projects). Greater clarification of scope.
Tourism Core
Clarification and strengthening of assessment requirements in all units.
THTTCO01B Develop and update tourism
industry knowledge
Planning and Product Development
Clarification and strengthening of assessment requirements in all units.
THTPPD01B Create and implement strategic
product development initiatives
THTPPD02B Research tourism data
THTPPD03B Source and package tourism
products and services
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
15 15
THTPPD06B Plan and develop ecologically
sustainable tourism operations
THTPPD07B Plan and develop culturally
appropriate tourism operations
THTPPD12B Develop host community awareness
of tourism
THTPPD13B Assess tourism opportunities for
local communities
THTPPD14B Develop and implement local /
regional tourism plan
Meetings and Events
Clarification and strengthening of assessment requirements in all units.
THTSOP15B Process and monitor event
registrations
THHGCS05B Organise in-house functions
THTFME01B Co-ordinate guest / delegate
registration at venue
THTFME02B Provide on-site event management
services
THTPPD08B Plan and develop event proposals
and bids
THTPPD09B Develop conference programs
THTPPD10B Develop and implement
sponsorship plans
THTFME03A Develop and update events industry
knowledge
New unit.
THTFME04A Develop an event concept New unit.
THTFME05A Select event venues and sites New unit.
THTFME06A Manage event contractors New unit.
THTFME07A Organise and monitor infrastructure
for outdoor events
New unit.
THTFME08A Integrate technology into the event
management process
New unit.
THTFME09A Develop and update knowledge of
protocol
New unit.
SRXEVT007A Manage spectators at an event or
program
Unit imported from Sport and Recreation Training
Package.
Sales and Office Operations
Clarification and strengthening of assessment requirements in all units.
THTSOP01B Operate an automated information
system
THTSOP02B Source and provide destination
information and advice
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
16 16
THTSOP03B Access and interpret product
information
THTSOP04B Sell tourism products and services
THTSOP05B Prepare quotations
THTSOP06B Receive and process reservations
THTSOP07B Book and co-ordinate supplier
services
THTSOP08B Operate a computerised
reservations system
THTSOP09B Process non-air documentation
THTSOP13B Apply advanced airfare rules and
procedures
Ticketing aspects removed from unit to reflect split
of construction and ticketing in some job roles.
THTSOP14B Administer billing and settlement
plan
THTSOP16B Maintain a product inventory Unit requirements clarified.
THTSOP18A Process air documentation New unit to cover ticketing aspects now removed
from construction units.
THTSOP19A
Construct domestic airfares Previously THTSOP10A. Ticketing aspects removed
from unit to reflect split of construction and ticketing
in some job roles.
THTSOP20A Construct normal international
airfares
Previously THTSOP11A Ticketing aspects removed
from unit to reflect split of construction and ticketing
in some job roles.
THTSOP21A Construct promotional international
airfares
Previously THTSOP12A Ticketing aspects removed
from unit to reflect split of construction and ticketing
in some job roles.
Tour Operations
Clarification and strengthening of assessment requirements in all units.
THTSOP17B Allocate tour resources
THTFTO01B Conduct pre-departure checks
TDTC0101B Drive vehicle Unit imported from Transport Training Package.
TDTC0801B Drive coach/bus Unit imported from Transport Training Package.
TDTB0301B Carry out vehicle maintenance and
minor repairs
Unit imported from Transport Training Package.
THTFTO02B Operate and maintain a 4WD
vehicle
THTFTO03B Set up and operate a campsite
THTFTO04B Provide campsite catering
THTFTO05B Operate tours in a remote area First aid removed from this unit as new unit, Manage
Casualty in a Remote Area, has been developed.
Guiding
Clarification and strengthening of assessment requirements in all units.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
17 17
THTFTG01B Work as a guide Expansion of knowledge requirements, basic minimal
impact included plus need for effective
communication in English.
THTFTG02B Offer arrival and departure
assistance
THTFTG03B Develop and maintain the general
knowledge required by guides
Significant expansion essential knowledge scope.
Unit must now be assessed with or after
THTFTG06B to ensure application of knowledge.
THTFTG04B Coordinate and operate a tour Some minor adjustments to content, unit streamlined,
risk management made more explicit.
THTFTG05B Lead tour groups
THTFTG06B Prepare and present interpretive
tour commentaries or activities
Old unit THTFTG09A Present interpretive activities
has been merged with this unit. More advanced
interpretive activity development now found in
THTPPD05B Plan and develop interpretive activities.
Slight changes to unit title.
THTFTG07B Research and share general
information on indigenous
Australian culture
THTFTG08B Interpret aspects of local indigenous
Australian culture
THTFTG11B Manage extended touring programs
THTFTG12A Prepare specialised interpretive
content (flora, fauna and landscape)
New unit with detailed specification of knowledge
requirement.
THTFTG13A Prepare specialised interpretive
content (marine environments
New unit with detailed specification of knowledge
requirement.
THTFTG14A Prepare specialised interpretive
content (cultural and heritage
environments)
New unit with detailed specification of knowledge
requirement.
THTPPD04B Plan and implement minimal
impact operations
THTPPD05B Plan and develop interpretive
activities
Attractions and Theme Parks
Clarification and strengthening of assessment requirements in all units.
THTFAT01B Provide on-site information and
assistance
THTFAT02B Monitor entry to venue
THTFAT03B Provide a site briefing or scripted
commentary
Focus of unit broadened to allow for scripted
commentary and title changed from Conduct a pre-
event briefing.
THTFAT04B Operate a ride location
THTFAT05B Load and unload a ride
THTFAT06B Maintain safety in water based rides
THTFAT07B Supervise ride operations
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
18 18
THTFAT08B Operate a games location
THTFAT09B Spruik at a games location Minor change to title (was Carry out spruiking)
THTFAT10B Operate animal enclosure / exhibit
THTFAT11B Provide general animal care
THTFAT12B Rescue animals
THTFAT13B Provide customers with information
on animals
THTFAT14B Co-ordinate and monitor animal
care
THTFAT15B Train and condition animals
THTFAT16B Supervise animal enclosures /
exhibits
THTFAT17B Manage animal enclosures /
exhibits
Wine Tourism
New bundle of units to reflect importance of wine tourism.
Bundle combines previously existing and new hospitality units plus relevant
WINETAC units.
Clarification and strengthening of assessment requirements in all hospitality units
introduced to this bundle.
Please refer to WINETAC for recent changes to imported units.
THHBFB04B Provide table service of alcoholic
beverages
Greater specification of required beverage knowledge
THHBFB09B Provide responsible service of
alcohol
Minor changes to meet current licensing
requirements for all States and Territories
THHBFB11B Develop and update food and
beverage knowledge
Clarification of knowledge requirements
THHADFB02B Provide specialist advice on wine Title changed from Provide Specialist Wine Service.
Removal of requirement for practical demonstration
of wine service.
Removal of cellaring aspects and incorporation into
new unit: Manage wine for a wine outlet.
THHADFB08A Manage wine for a wine outlet New unit.
FDFCDSWT1A Promote wine tourism information Unit imported from Food Processing (Wine Sector)
Training Package.
FDFCDSPTA Prepare for a product tasting Unit imported from Food Processing (Wine Sector)
Training Package.
FDFCDSCPTA Conduct a product tasting
(standard)
Unit imported from Food Processing (Wine Sector)
Training Package.
FDFCDSEWA Evaluate wines (standard) Unit imported from Food Processing (Wine Sector)
Training Package.
FDFCDSEWAA Evaluate wines (advanced) Unit imported from Food Processing (Wine Sector)
Training Package.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
19 19
Hospitality Core
Clarification and strengthening of assessment requirements in all units
THHHCO01B Develop and update hospitality
industry knowledge
Requirement for general awareness of Responsible
Service of Alcohol legislation added.
Food and Beverage
Clarification and strengthening of assessment requirements in all units
Strengthening of knowledge requirements for all units covering wine.
THHBFB00B Clean and tidy bar areas Minor change to code to achieve streamlining.
THHBFB01B Operate a bar Minor change to code to achieve streamlining.
THHBFB02B Provide a link between kitchen and
service areas
Minor change to code to achieve streamlining.
THHBFB03B Provide food and beverage service Minor change to code to achieve streamlining.
Added in requirement for awareness of dietary and
cultural requirements of customers
THHBFB04B Provide table service of alcoholic
beverages
Greater specification of required beverage knowledge
THHBFB05B Operate cellar systems
THHBFB06B Complete retail liquor sales
THHBFB08B Provide room service
THHBFB09B Provide responsible service of
alcohol
Minor changes to meet current licensing
requirements for all States and Territories
THHBFB10B Prepare and serve non-alcoholic
beverages
THHBFB11B Develop and update food and
beverage knowledge
Clarification of knowledge requirements
THHBFB12A Prepare and serve espresso coffee New unit.
THHADFB01B Provide specialist advice on food Expansion of required knowledge
THHADFB02B Provide specialist advice on wine Title changed from Provide Specialist Wine Service.
Removal of requirement for practical demonstration
of wine service.
Removal of cellaring aspects and incorporation into
new unit: Manage wine for a wine outlet.
THHADFB03B Prepare and serve cocktails
THHADFB05A Plan and monitor espresso coffee
service
New unit.
THHADFB06B Provide gueridon service
THHADFB07B Provide silver service
THHADFB08A Manage wine for a wine outlet New unit.
Gaming
Clarification and strengthening of assessment requirements in all units.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
20 20
THHBG01B Attend gaming machines Minor change to title to better reflect level of unit
(was previously Operate a gaming location).
THHBG02B Operate a TAB outlet Added in new element (4) – to cover TAB accounts
functions
THHBG03B Conduct a Keno game Added in new Performance Criteria on cash handling
THHADG01B Analyse and report on gaming
machine data
THHADG02A Develop and manage gaming
activities
New unit.
THHADG03B Provide responsible gambling
services
Reviewed to reflect current State/Territory legislation
and policies.
Minor title change to reflect current terminology (was
previously Provide responsible gaming services.
Front Office
Clarification and strengthening of assessment requirements in all units.
Some general skill units which had front office codes (eg telephone, clerical,
financial) have now been removed from the front office bundle, and users should
select appropriate units from General areas.
Relevant units from tourism have been added to bundle.
THTSOP06B Receive and process reservations This unit replaces BFO01A Receive and Process
Reservations
THTSOP08B Operate a computerised
reservations system
THHBFO02B Provide accommodation reception
services
Minor code change (was THHBFB02/3A)
THHBFO08B Conduct night audit Unit re-organised with greater specification of
requirements for night audit.
THHBFO09B Provide club reception services
THHBFO10B Provide porter services
Housekeeping
Clarification and strengthening of assessment requirements in all units
THHBH02A Clean Premises and Equipment duplicates a similar unit of an identical
General unit, and users should select the unit from the Hygiene, Health, Safety and
Security bundle.
THHBH01B Provide housekeeping services to
guests
THHBH03B Prepare rooms for guests
THHBH05B Launder linen and guest clothes
THHBH06B Provide valet service
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
21 21
Commercial Cookery
Clarification and strengthening of assessment requirements in all units
Customisation of „generic‟ requirements on nutrition, occupational health and safety,
team building etc
Expanded detail in Range Statements
Removed THHBCC12A and substituted THHBCAT01B which is more
comprehensive and relevant to all cooks.
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBKA03B Receive and store kitchen supplies Minor change to title and greater kitchen focus to
differentiate between this unit and the generic unit
Receive and Store Stock
THHBKA04B Clean and maintain kitchen
premises
Minor change to title and greater kitchen focus to
differentiate between this unit and the generic unit
Clean Premises and Equipment
THHBCC01B Use basic methods of cookery Increased rigour in assessment requirements
THHBCC02B Prepare appetisers and salads
THHBCC00B Prepare sandwiches Re-coded (was previously THHBCC02aA)
THHBCC03B Prepare stocks, sauces and soups Incorporated unit Prepare Soups
THHBCC04B Prepare vegetables, eggs and
farinaceous dishes
THHBCC05B Prepare and cook poultry and game Streamlined
THHBCC06B Prepare and cook seafood
THHBCC07B Select, prepare and cook meat Previously THHBCC07A Identify and Prepare Meat.
Substantially the same, however, clarified the
requirement for cooking, reduced the focus on
butchery and added in carvery.
THHBCC08B Prepare hot and cold sweets
THHBCC09B Prepare pastry, cakes and yeast
goods
THHBCC10B Plan and prepare food for buffets Changed presentation from display – making the
difference clearer between this and the Advanced one
which is about Planning and Displaying rather than
preparing the food for a buffet
THHBCC11B Implement food safety procedures Aligned to current food safety requirements and
national Guideline Standards
THHBCC13B Plan and control menu-based
catering
THHBCC14B Organise bulk cooking operations Confined selection of food production system to
selection of equipment within an organisation, and
not selection for purchasing purposes which is
covered in THHADCAT03B
THHADCC01B Prepare pates and terrines
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
22 22
THHADCC02B Plan, prepare and display a buffet
THHADCC04B Prepare portion-controlled meat
cuts
Clarified the level, included purchasing meat and
quality evaluation, and included coverage of
smallgoods and meat products.
THHADCC05B Handle and serve cheese
THHADCC06B Prepare chocolate and chocolate
confectionery
THHADCC07A Select, prepare and serve
specialised food items
Previously THHADSFA. Code change only
THHADCC08A Select, prepare and serve specialist
cuisines
Previously THHADSCA. Code change only
THHS2CC1B Monitor catering revenue and costs
THHS2CC2B Establish and maintain quality
control
THHS2CC3B Develop a food safety program Expanded and clarified Performance Criteria,
incorporating relevant aspects from new Guideline
Standards and ensuring compliance with new
ANSFA guidelines.
Added in clearer explanations and more detailed
variables.
Changed to Food Safety Program to accommodate
small business since many do not have a formal plan.
THHCCH01A Prepare cook and serve food
(holistic unit)
New unit which requires integration of skills and
demonstration within a fully-equipped operational
commercial kitchen on at least 12 occasions.
THHCCH02A Prepare cook and serve food for
menus (holistic unit)
New unit which requires integration of skills and
demonstration within a fully-equipped operational
commercial kitchen on at least 48 occasions.
Commercial Catering
Clarification and strengthening of assessment requirements in all units.
THHBCAT01B Prepare foods according to dietary
and cultural needs
Lessened focus on cooking for therapeutic diets and
made in relevant to all cooks
THHBCAT02B Package prepared foodstuffs
THHBCAT03B Transport and store food in a safe
and hygienic manner
THHBCAT04B Operate a fast food outlet Removed requirement for cash handling and made
THHGFA01B Process financial transactions a pre-
requisite
THHBCAT05B Apply cook-chill production
processes
THHBCAT06B Apply catering control principles
THHBCAT07A Apply cook-freeze production
processes
New unit
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
23 23
THHADCAT02B Develop menus to meet special
dietary and cultural needs
Incorporated the unit THHADCAT01B Prepare daily
meal plans to promote good health, as knowledge
requirements were the same. Unit content re-
organised for greater clarification.
THHADCAT03B Select catering systems Unit re-organised to clarify focus on evaluation and
selection of system, rather than actual purchase.
Incorporated THHSCAT05A Select cook-chill
production systems, to remove overlap
THHSCAT01B Manage facilities associated with
commercial catering contracts
Unit re-organised to provide greater clarification of
requirements, scope and context.
THHSCAT02B Plan catering for an event or
function
Unit re-organised and changed to clarify the catering
focus for this unit. Minor change to title to reflect
these changes (previously called Plan the total
concept for a major event or function)
THHSCAT03B Prepare tenders for catering
contracts
Unit re-organised and expanded to include
requirement to actually prepare a tender document.
THHSCAT04B Design menus to meet market needs Unit re-organised and expanded to provide greater
clarification of requirements, scope and context.
Patisserie
Clarification and strengthening of assessment requirements in all units.
Provided more detail in Range Statements and knowledge requirements
THHBPT01B Prepare and produce pastries
THHBPT02B Prepare and produce cakes
THHBPT03B Prepare and produce yeast goods
THHADPT01B Prepare bakery products for
patissiers
THHADPT02B Prepare and present gateaux, torten
and cakes
THHADPT03B Present desserts
THHADPT04B Prepare and display petits fours
THHADPT05B Prepare and model marzipan
THHADPT06B Prepare desserts to meet special
dietary requirements
THHADPT07B Prepare and display sugar work
THHADPT08B Plan, prepare and display sweet
buffet show pieces
THHSPT01B Plan coffee shop layout, menu and
storage
Unit amended to focus on specific planning issues
only. Change to unit title (was Plan and operate a
coffee shop)
Asian Cookery
Clarification and strengthening of assessment requirements in all units.
Where possible, Asian standards have been integrated where they cover skills common across all
cuisines. They now enable integration for particular cuisines or across a range of cuisines, as required.
Previously, the Standards were variations on a theme and minimally customised for specific cuisines.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
24 24
THHASC01A Use basic Asian methods of
cookery
Re-developed to cover all Asian cuisines. New code.
THHASC02A Produce appetisers and snacks for
Asian cuisines
Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHASC03A Prepare stocks and soups for Asian
cuisines
Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHASC04A Prepare sauces, dips and
accompaniments for Asian cuisines
Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHASC05A Prepare salads for Asian cuisines Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHASC06A Prepare rice and noodles for Asian
cuisines
Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHASC07A Prepare meat, poultry, seafood and
vegetables for Asian cuisines
Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHASC08A Prepare desserts for Asian cuisines Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHASC09A Prepare curry paste and powder for
Asian cuisines
Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHASC10A Prepare satay for Asian cuisines Integrated cuisines where the Standard is applicable
to allow for customisation. New code.
THHASC11A Prepare vegetarian dishes for Asian
cuisines
Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHASC12A Select, prepare and serve specialist
Asian cuisines
Integrated all cuisines where the Standard is
applicable to allow for customisation, allowing for
local, regional and national variations. New code.
THHASC13A Plan menus for Asian cuisines Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHASC14A Design and operate an Asian
kitchen
Integrated all cuisines where the Standard is
applicable to allow for customisation. New code.
THHJA04B
Prepare and produce Japanese raw
fish (sashimi)
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
THHJA05B Prepare and produce Japanese
steamed, simmered, grilled and
deep-fried dishes
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
THHJA07B Prepare and produce Japanese one
pot cookery
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
THHJA08B
Prepare and produce Japanese rice
cookery
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
THHJA10B Prepare and produce Japanese fruit,
cakes and sweetmeats
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
THHCH11B Prepare and produce Chinese dim
sum
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
THHCH12B
Prepare and produce Chinese roast
meat cuts and poultry
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
25 25
THHINDN07B Prepare and produce tandoori food
items
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
THHINDN09B Prepare and produce Indian breads Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
THHINDN10B Prepare and produce Indian
sweetmeats
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
THHINDN11B Prepare and produce Indian chutney
and pickles
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
THHINDO09B Prepare and produce Indonesian
crackers
Reviewed and clarified elements, performance
criteria and expanded Evidence Guide.
E-Business
Inclusion of new units in version 2.00.
THHGCT04A Participate in co-operative online
marketing initiatives for the tourism
industry
New unit
BSBEBUS501A Evaluate e-business opportunities Unit imported from Business Services Training
Package
BSBEBUS502A Evaluate e-business models Unit imported from Business Services Training
Package
BSBEBUS603A Evaluate new technologies for
business
Unit imported from Business Services Training
Package
BSBEBUS601A Develop an e-business strategy Unit imported from Business Services Training
Package
BSBEBUS602A Develop an action plan for an e-
business strategy
Unit imported from Business Services Training
Package
BSBEBUS504A Implement an e-business strategy Unit imported from Business Services Training
Package
BSBEBUS613A Develop online customer service
strategies
Unit imported from Business Services Training
Package
BSBEBUS614A Build online customer loyalty Unit imported from Business Services Training
Package
BSBEBUS408A Implement and monitor delivery of
quality customer service online
Unit imported from Business Services Training
Package
BSBEBUS604A Develop a business website strategy Unit imported from Business Services Training
Package
BSBEBUS507A Manage the business aspects of a
website
Unit imported from Business Services Training
Package
BSBEBUS407A
Review and maintain the business
aspects of a website
Unit imported from Business Services Training
Package
THHGCT05A Build and launch a website for a
small business
New unit
CUFIMA01A Produce and manipulate digital
images
Unit imported from Film and Television Training
Package
BSBEBUS521A Plan e-marketing communications Unit imported from Business Services Training
Package
Appendix A
Tourism and Hospitality Training Packages: Relationship Between New Packages (THH02/THT02) and Old Packages
(THH97/THT98)
26 26
BSBEBUS522A Conduct e-marketing
communications
Unit imported from Business Services Training
Package
BSBEBUS401A Conduct online research Unit imported from Business Services Training
Package
BSBEBUS516A Manage online purchasing Unit imported from Business Services Training
Package
BSBEBUS517A Manage online inventory Unit imported from Business Services Training
Package
BSBEBUS519A Manage online sales systems Unit imported from Business Services Training
Package
BSBEBUS520A Manage online payment systems Unit imported from Business Services Training
Package
BSBEBUS404A Trade online Unit imported from Business Services Training
Package
BSBEBUS405A Conduct online financial
transactions
Unit imported from Business Services Training
Package
ICAITS193A Connect a workstation to the
internet
Unit imported from Information Technology and
Telecommunications Training Package
ICAITS017C Maintain system integrity Unit imported from Information Technology and
Telecommunications Training Package
BSBEBUS302A Use and maintain electronic mail
system
Unit imported from Business Services Training
Package
BSBEBUS403A Communicate electronically Unit imported from Business Services Training
Package
Appendix B
1 1
AQF Level Descriptors
Certificate I The worker will normally be engaged in a workplace in which they:
demonstrate knowledge by recall in a narrow range of areas;
demonstrate basic practical skills, such as the use of relevant tools;
perform a sequence of routine tasks under clear direction;
receive and pass on messages or information.
Certificate II The worker will normally be engaged in a workplace in which they:
demonstrate basic operational knowledge in a moderate range of areas;
apply a defined range of skills;
apply known solutions to a limited range of predictable problems;
perform a range of tasks where choice between a limited range of options is required;
assess and record information from varied sources;
take limited responsibility for their own outputs in work and learning.
Certificate III The worker will normally be engaged in a workplace in which they:
demonstrate some relevant theoretical knowledge;
apply a range of well-developed skills;
apply known solutions to a variety of predictable problems;
perform processes that require a range of well-developed skills where some discretion and
judgement is required
interpret available information using discretion and judgement;
take responsibility for their own outputs in work and learning;
take limited responsibility for the output of others.
Certificate IV The worker will normally be engaged in a workplace in which they:
demonstrate understanding of a broad knowledge base incorporating some theoretical concepts;
apply solutions to a defined range of unpredictable problems;
identify and apply skill and knowledge areas to a wide variety of contexts, in some cases in
depth;
identify, analyse and evaluate information from a variety of sources;
take responsibility for their own outputs in relation to specified quality standards;
take limited responsibility for the quantity and quality of the output of others.
Appendix B
Tourism and HospitalityCompetency Standards: AQF Packaging and Summary of Content
2 2
Diploma The worker will normally be engaged in a workplace in which they:
demonstrate understanding of a broad knowledge base incorporating theoretical concepts, in
some cases in substantial depth;
analyse and plan approaches to technical problems or management requirements;
transfer and apply theoretical concepts and/or technical or creative skills to a range of situations;
evaluate information, using it in forecasting for planning or research purposes;
take responsibility for their own outputs in relation to broad quantity and quality parameters;
take some responsibility for the achievement of group outcomes.
Advanced Diploma The worker will normally be engaged in a workplace in which they:
demonstrate understanding of specialised knowledge with depth in some areas;
analyse, diagnose, design and execute judgements across a broad range of technical or
management functions;
generate ideas through the analysis of information and concepts at an abstract level;
demonstrate a command of wide-ranging, highly specialised technical, creative or conceptual
skills;
demonstrate accountability for personal outputs within broad parameters;
demonstrate accountability for personal and group outcomes within broad parameters.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
1
Common Core (Tourism/Hospitality)
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
Common Core (Tourism / Hospitality)
THHCOR01B Work with colleagues and
customers
1-6 This unit deals with the interpersonal, communication and customer service skills required by all people
working in the tourism and hospitality industries. This is a core unit which underpins all other competencies
dealing with colleagues and customers and applies to all levels and sectors of the industry.
THHCOR02B Work in a socially diverse
environment
1-6 This unit deals with the cultural awareness that is required by all people working in the tourism and hospitality
industries. It includes the cultural awareness required for serving customers and working with colleagues from
diverse backgrounds.
THHCOR03B Follow health, safety and
security procedures
1-6 This unit deals with the skills and knowledge required to follow health, safety and security procedures. This
unit applies to all individuals working in the tourism and hospitality industries. It does not cover hygiene or
first aid which are found in the units THHGHS01B Follow workplace hygiene procedures and THHGHS03B
Provide first aid.
Customer Service, Sales and Marketing
THHGCS01B Develop and update local
knowledge
1-6 This unit deals with the skills and knowledge required to build and maintain the local knowledge that is
required to effectively respond to general customer information requests in a range of tourism and hospitality
enterprises. This unit reflects a context where the provision of information is not the primary job role (eg within
an attraction or a restaurant). The unit has a link to unit THTSOP02B Source and provide destination
information and advice, (Tourism Training Package) which reflects a context where provision of advice is the
primary job role (eg a visitor information officer or travel consultant).
THHGCS02B Promote products and
services to customers
2-6 This unit deals with the skills and knowledge required to promote products and services to customers. It relates
to situations where the sales function is not the primary focus of work activity. It applies to those employees
who deal with customers and whose job provides the opportunity to promote products and services and to
ascertain changes in customer preferences eg. waiters, housekeepers, attraction attendants, receptionists. This
unit has a link to unit THTSOP04B, Sell tourism products and services, where this sales function is a primary
focus of work activity.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
2
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHGCS03B Deal with conflict
situations
2-6 This unit deals with the skills and knowledge required to handle difficult interpersonal situations, both with
customers and colleagues. The unit covers the conflict resolution skills required by all people working in the
tourism and hospitality industry to address the conflicts which may arise in day-to-day work activities. It does
not include formal negotiation, counselling or conducting mediation.
THHGCS04B Make presentations 4-6 This unit deals with the skills and knowledge required to prepare for and make effective presentations to a
group of people. Senior operational staff, sales and marketing personnel or managers would generally
undertake this role.
THHGCS06B Plan and implement sales
activities
4-6 This unit deals with the skills and knowledge required to plan and implement sales activities in a tourism and
hospitality context. Sales and marketing personnel and some managers would generally undertake this
specialised role that requires significant planning, analytical and communication skills. This unit does not
reflect the skills required by operational staff unless sales and marketing activities form a substantial part of the
job responsibility. The units THHGCS02B Promote products and services to customers or THTSOP04B Sell
tourism products and services are more appropriate for operational staff.
THHGCS07B Co-ordinate marketing
activities
4-6 This unit deals with the skills and knowledge required to co-ordinate a range of marketing and promotional
activities in a tourism and hospitality context. The unit therefore requires an underpinning knowledge of
marketing principles. This unit generally does not reflect the skills required by operational staff unless sales and
marketing activities form a substantial part of the job responsibility.
THHGCS08B Establish and conduct
business relationships
4-6 This unit deals with the skills and knowledge required to manage business relationships with customers or
suppliers within a tourism or hospitality context. It focuses on the relationship building and negotiation skills
required by specialised sales and marketing personnel and managers in the industry. This unit therefore covers
skills generally not required for operational staff.
THTSMA01B Co-ordinate the production
of brochures and
marketing materials
4-6 This unit deals with the skills and knowledge required to coordinate the development of promotional brochures
and other printed marketing materials. Sales and marketing personnel or managers generally undertake this
role.
THTSMA02B Create a promotional
display / stand
4-6 This unit deals with the skills and knowledge required to create a promotional display/stand in a range of
different tourism and hospitality contexts. This unit does not include all the skills of a display professional;
rather it reflects the more general display skills needed by a large range of tourism and hospitality industry
personnel.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
3
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
Hygiene, Health, Safety and Security
THHGHS01B Follow workplace hygiene
procedures
1-6 This unit deals with the skills and knowledge required to follow key hygiene procedures which apply in
hospitality and tourism enterprises. It is particularly relevant to kitchen, housekeeping, food and beverage and
tour operations involving preparation of food.
THHGHS02B Clean premises and
equipment
1-6 This unit deals with the skills and knowledge required to carry out general cleaning duties within a range of
tourism and hospitality enterprises. This unit would generally be undertaken in conjunction with specialist
operational units such as THHBH03B Prepare rooms for guests and THHBKA04B Clean and maintain kitchen
premises.
THHGHS03B Provide first aid 3-6 This unit deals with the skills and knowledge required for the provision of essential first aid in recognising and
responding to emergency using basic life support measures. The person providing first aid is not expected to
deal with complex casualties or incidents, but to provide an initial response where first aid is required. It is
assumed the person providing first aid is working under supervision and / or according to established workplace
first aid policies and procedures. This unit aligns to the National Guidelines Standards for First aid unit A.
THHGHS11A Manage casualty in a
remote area
4-6 This unit deals with the provision of first aid to a casualty in a remote or isolated area and their management
over an extended period of time until the provision of medical assistance or evacuation of the casualty. It
applies to all those who work in a remote tourism or hospitality operation such as tourist guides or owner /
operators of attractions or accommodation in remote areas. This unit aligns to the National Guidelines
Standards for First aid unit B.
THHBTHS06B
Apprehend offenders 3-6 This unit deals with the skills and knowledge required to apprehend people while undertaking security
assignments/roles in tourism or hospitality venues. This unit applies to security officers and others for whom
security duties may form part of their job role. Apprehension includes citizens‟ arrest and that operating under a
special warrant..
THHBTHS16B Provide lost and found
facility
3-6 This unit deals with the skills and knowledge required to manage a lost and found facility.
THHADTHS01B Plan and conduct
evacuation of premises
4-6 This unit deals with the skills and knowledge require to plan and conduct an evacuation of premises, taking into
account the safety of persons.
THHADTHS02B Provide for safety of VIPs 4-6 This unit deals with the skills and knowledge required to ensure the safety of persons under various assignment
conditions. It includes the escort of persons.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
4
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
General Administration
THHGGA01B Communicate on the
telephone
1-6 This unit deals with the skills and knowledge required to communicate effectively on the telephone. It is an
essential skill for large numbers of people working in all sectors of the tourism and hospitality industries.
THHGGA02B Perform office procedures 1-6 This unit deals with the skills and knowledge required to complete a range of routine office procedures and
activities including writing simple correspondence. It does not cover specific financial skills which are found in
other units such as THHGFA01B Process financial transactions.
THHGGA03B Source and present
information
1-3 This unit deals with the skills and knowledge required to conduct basic research and present information in
response to an identified need. It covers typical situations found in tourism and hospitality workplaces where
there is a need to research information for a specific workplace need. It does not cover the development and
presentation of more complex or strategic reports.
THHGGA04B Prepare business
documents
3-6 This unit deals with the skills and knowledge required by operators, supervisors and managers to prepare and
produce a range of business documents in different tourism and hospitality workplaces and contexts. The unit
focuses on the preparation of documents which may express complex ideas and required varying formats. This
unit builds on the written communication skills in unit THHGGA02B Perform office procedures.
THHGGA05B Plan and manage meetings 4-6 This unit deals with the skills and knowledge required to plan and conduct structured meetings involving
multiple participants in tourism and hospitality establishments. It includes writing and distributing agendas,
chairing and writing minutes. Senior staff or managers would usually undertake this role.
THHGGA06B Receive and store stock 1-6 This unit deals with the skills and knowledge required to receive and store stock in a range of tourism and
hospitality enterprises. This unit equates to unit THHBKA03B Receive and store kitchen supplies.
THHGGA07B Control and order stock 3-6 This unit deals with the skills and knowledge required to control and order stock in a range of tourism and
hospitality enterprises. This role is generally carried out by supervisors and team leaders. This unit builds on
the unit THHGGA06B Receive and store stock.
Finance Administration
THHGFA01B Process financial
transactions
1-6 This unit deals with the skills and knowledge required to process simple financial transactions in a range of
tourism and hospitality contexts. These fundamental skills are essential for many people in a frontline customer
service role in a range of tourism and hospitality contexts.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
5
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHGFA02B Maintain financial records 3-6 This unit deals with the skills and knowledge required to maintain accurate financial records in a range of
business contexts. It focuses on generic bookkeeping skills and principles and must therefore be contextualised
to meet specific industry contexts. In the workplace, this function may be integrated with other activities and
systems such as guest registration or travel file management. It would be assessed and trained accordingly.
BSBADM309A Process accounts payable
and receivable
3-6 This unit deals with the skills and knowledge required to maintain accounts payable and accounts receivable
records, processing of payments to creditors, and handling overdue accounts receivable. This unit has been
developed for the Business services training package.
BSBADM308A Process payroll 3-6 This unit deals with the skills and knowledge required to process payroll from provided data in manual or
computerised payroll systems. This unit has been developed for the Business Services Training Package.
BSBADM310A Maintain a general ledger 3-6 This unit deals with the skills and knowledge required to prepare a general journal, positing journal entries to
the general ledger and preparing a trail balance. This unit has been developed for the Business Services
Training Package.
THHGFA06A Interpret financial
information
4-6 This unit deals with the skills and knowledge required to interpret the types of financial information used by
operational supervisors and managers in their day-to-day work activities. It focuses on understanding of key
financial terminology, different types of financial reports and on how financial information is used in the
management of a business. This unit does not include the skills required to produce financial reports that would
generally be created by more senior managers, financial specialists or accountants. This unit underpins other
financial units such as THHGLE13B Manage finances within a budget, THHGLE14B Prepare and monitor
budgets and THHGLE15B Manage financial operations.
BSBADM505A Manage payroll 5-6 This unit deals with the skills and knowledge required to the establishment and monitoring of security
procedures related to managing payroll services, and the calculation and processing of salary payments, group
taxation and related payments. This unit has been developed for the Business Services Training Package.
BSBADM408A Prepare financial reports 4-6 This unit deals with the skills and knowledge required to record general journal adjustment entries and
preparing end-of-period financial reports such as revenue statements and balance sheets for a non-reporting
entity. This unit has been developed for the Business Services Training Package.
Computer Technology
BSBCMN108A Develop keyboard skills 1-6 This covers the development of basic keyboard skills using touch-typing techniques. This unit has been
developed for the Business Services Training Package.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
6
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
BSBCMN205A Use business technology 2-6 This unit covers the skills and knowledge required to select, use, and maintain business technology. This
technology includes the effective use of computer software to organise information and data. This unit has been
developed for the Business Services Training Package.
BSBCMN213A Produce simple
wordprocessed documents
2-6 This unit covers preparation and production of short routine letters, notes, memos and records using word
processing software. This unit is related to BSBCMN108A Develop keyboard skills and BSBCMN306A
Produce business documents. This unit has been developed for the Business Services Training Package.
BSBCMN306A Produce business
documents
3-6 This unit covers the skills and knowledge required to produce various business documents. It includes the skills
and knowledge required to select and use a range of functions on a computer application. This unit has been
developed for the Business Services Training Package.
BSBADM304A Design and develop text
documents
3-6 This unit covers design and development of predominantly text-based documents using advanced features of
document design software. This unit has been developed for the Business Services Training Package.
BSBADM305A Create and use databases 3-6 This unit deals with the skills and knowledge required to create simple data tables, forms, reports and queries to
create a simple database that is used for storage and retrieval of information. This unit has been developed for
the Business Services Training Package.
BSBADM306A Create electronic
presentations
3-6 This unit deals with the skills and knowledge required to design electronic presentations for speakers, self-
access and on-line access. This unit has been developed for the Business Services Training Package.
BSBADM403A Develop and use complex
databases
3-6 This unit deals with the skills and knowledge required to use database software to complete business tasks and
produce usable complex documents. This unit has been developed for the Business Services Training Package.
BSBCMN214A Create and use simple
spreadsheets
2-6 This unit covers creating and using simple spreadsheets and charts through the use of spreadsheet software.
This unit has been developed for the Business Services Training Package.
BSBADM404A Develop and use complex
spreadsheets
3-6 This unit deals with the skills and knowledge required to cover the use of spreadsheet software to complete
business tasks and produce usable complex documents. This unit has been developed for the Business Services
Training Package.
Technical and Maintenance Services
THTGTM01B Carry out general
maintenance
2-6 This unit deals with the skills and knowledge required to carry out general routine maintenance activities in
tourism or hospitality enterprises..
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
7
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTGTM02B Carry out grounds
maintenance
2-6 This unit deals with the skills and knowledge required to carry our general routine grounds and garden
maintenance in tourism and hospitality enterprises. Where gardening forms a major part of the job role, please
refer to the standards within the Horticulture Training Package.
THTGTM03C Monitor pool water quality 2-6 This unit deals with the skills and knowledge required to maintain pool water quality in tourism and hospitality
enterprises such as attractions, resorts and caravan parks. This unit applies to persons who actually carry out the
tasks involved in maintaining pools.
THTGTM04B Carry out specialist
maintenance and
construction
4-6 This unit deals with the skills and knowledge required to undertake specialist maintenance and construction
activities in tourism or hospitality enterprises. These activities are generally carried out by qualified
tradespeople and therefore, a qualification in the appropriate specialist trade or post-trade area is a pre-requisite
for this unit.
THTGTM05B Supervise maintenance
operations
4-6 This unit deals with the skills and knowledge required to supervise maintenance operations in tourism or
hospitality enterprises. A qualification in the appropriate specialist trade or post-trade area is a pre-requisite for
this unit.
Languages Other than English
THTLANO1-A
Conduct basic workplace
oral communications in a
language other than
English
1-6 This unit deals with the skills and knowledge required to understand and use a language for very simple,
commonly used expressions of a basic and predictable nature in tourism and hospitality workplaces. It covers
activities such as welcoming and farewelling guests, providing face-to-face routine customer service and other
routine workplace activities. This unit can be used for training delivery and assessment of basic oral
proficiency in any language, other than English. There is no direct parity with any formal language proficiency
ratings or assessment framework, but this unit broadly relates to ISLPR1.
THTLANO2-A
Conduct routine workplace
oral communications in a
language other than
English
2-6 This unit deals with the skills and knowledge required to understand and use a language for predictable routine
communication in speaking and listening in tourism and hospitality workplaces. It covers the speaking and
listening language skills required to conduct routine tasks and provide simple factual information and
instructions. This unit can be used for training delivery and assessment of routine oral proficiency in any
language, other than English. There is no direct parity with any formal language proficiency ratings or
assessment framework, but this unit broadly relates to ISLPR1+ to 2.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
8
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTLANO3-A Conduct workplace oral
communications in a
language other than
English
2-6 This unit deals with the skills and knowledge required to carry out both predictable and creative communication
in tourism and hospitality workplaces involving daily transactions and interactions of a non-routine and varied
nature. It covers the speaking and listening skills required to provide customer service, conduct negotiations at
a functional level, and establish and maintain customer relations. This unit can be used for training delivery
and assessment of oral proficiency in any language, other than English. There is no direct parity with any
formal language proficiency ratings or assessment framework, but this unit broadly relates to ISLPR3.
THTLANW3-A Read and write workplace
information in a language
other than English
3-6 This unit deals with the skills and knowledge required to read and write workplace information to respond to
customer needs. It covers routine and non-routine activities such as writing letters and brief workplace reports,
and using a range of commonly used workplace documents such as e-mails, faxes, letters, and brochures. This
unit can be used for training delivery and assessment of reading and writing proficiency in any language, other
than English. There is no direct parity with any formal language proficiency ratings or assessment framework,
but this unit broadly relates to ISLPR3.
THTLANO4-A Conduct complex
workplace oral
communications in a
language other than
English
4-6 This unit deals with the skills and knowledge required to conduct complex and/or creative, routine and non-
routine tourism and hospitality workplace activities. It involves very effective and fluent communication in all
listening and speaking skills with the ability to conduct negotiations, present information and participate in
social and cultural activities at a high level of complexity and fluency. It is not intended to reflect the skills of a
professional interpreter. This unit can be used for training delivery and assessment of complex oral proficiency
in any language, other than English. There is no direct parity with any formal language proficiency ratings or
assessment framework, but this unit broadly relates to ISLPR4 to 4+.
THTLANW4-A Read and write workplace
documents in a language
other than English
4-6 This unit deals with the skills and knowledge required to be effective and fluent in communicating in tourism
and hospitality workplaces, with the ability to read and write a range of workplace documents and provide
related, informal translations and summaries at a high level of complexity and fluency. It is not intended to
reflect the skills of a professional translator. This unit can be used for training delivery and assessment of
reading and writing proficiency in any language, other than English. There is no direct parity with any formal
language proficiency ratings or assessment framework, but this unit broadly relates to ISLPR4 to 4+.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
9
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
Merchandise Sales
WRRS1B Sell products and services 2-6 This unit involves the skills, knowledge and attitudes required to sell products and services in a retail
environment. It involves the use of sales techniques and encompasses the key selling skills from approaching
the customer to closing the sale. It requires a basic level of product knowledge. This unit has been developed
for the Retail Training Package.
WRRS2B Advise on products and
services
2-6 This unit builds on unit WRRS1B Sell products and services. It requires a greater depth of specialist or general
product knowledge and a greater need for experience and skill in offering advice to customers. This unit has
been developed for the Retail Training Package.
WRRCS2B Apply point of sale
handling procedures
2-6 This unit encompasses the skills, knowledge and attitudes required at the point of sale in any retail store. It
includes operating the point of sale equipment, applying store policies and procedures to a range of
transactions, dealing appropriately with the customer and packing or wrapping the item for transportation. This
unit has been developed for the Retail Training Package.
WRRLP2B Minimise theft 2-6 This unit encompasses the competencies required to minimise theft in a retail environment. It involves applying
routine store security, taking appropriate action to minimise theft and maintaining security of cash, registers /
terminals and keys. This unit has been developed for the Retail Training Package.
WRRM1B Merchandise products 3-6 This unit encompasses the skills, knowledge and attitudes required to merchandise products within a retail
store. It involves the arrangement and presentation of merchandise, setting up and maintaining displays and
labelling or pricing stock. This unit has been developed for the Retail Training Package.
Training
THHGTR01B Coach others in job skills 3-6 This unit deals with the skills and knowledge required to provide on-the-job coaching to colleagues. This unit
has no parity with National Workplace Trainer standards, but reflects the situation in many tourism and
hospitality workplaces where „buddy‟ systems and on job coaching are extremely common.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
10
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
BSZ401A Plan assessment 3-6 This unit covers the requirements for planning an assessment in a specific context. The unit details the
requirements for determining evidence requirements, selecting appropriate assessment methods and developing
an assessment tool in a specific context.
BSZ402A Conduct assessment 3-6 This unit covers the requirements for conducting an assessment in accordance with an assessment procedure in
a specific context.
BSZ403A Review assessment 3-6 This unit covers requirements to review assessment procedures in a specific context.
BSZ404A Train small groups 3-6 This unit covers the requirements for planning, delivering and reviewing training provided for the purposes of
developing competency on a one-to-one or small group basis.
BSZ405A Plan and promote a
training program
4-6 This unit covers the requirements for persons to plan a training program. This involves the identification of
competencies to meet the needs of a target group and the planning and promotion of appropriate training
strategies.
BSZ406A Plan a series of training
sessions
4-6 This unit covers the requirements for persons who implement a training program for a target group. This
involves planning a series of training sessions to meet the identified competency requirements of the target
group.
BSZ407A Deliver training sessions 4-6 This unit covers the requirements for a person to deliver training sessions as part of a training program.
BSZ408A Review training 4-6 This unit covers the requirements for a person to record training data and review training.
Leadership and Management
Business Operations and Administration
THHGLE01B Monitor work operations 4-6 This unit deals with the skills and knowledge required to oversee and monitor the quality of day-to-day work
operations within a tourism or hospitality context. As such it includes the fundamental knowledge of
management roles and responsibilities. Team leaders, supervisors or managers would carry out the roles
covered in this unit.
THHGLE02B Implement workplace
health, safety and security
procedures
4-6 This unit deals with the skills and knowledge required to implement health, safety and security procedures in
the workplace, which is often carried out by team leaders and supervisors.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
11
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHGLE03B Develop and implement
operational plans
5-6 This unit deals with the skills and knowledge required to undertake workplace planning. It focuses the skills
needed by frontline managers to develop and implement a range of planning initiatives. As such the unit
focuses on key planning skills and underpins a range of other leadership units which deal with planning in
specific contexts.
THHGLE04B Establish and maintain a
safe and secure workplace
5-6 This unit deals with the skills and knowledge required to manage health, safety and security issues within a
tourism or hospitality context. It focuses on the establishment and monitoring of frameworks, systems and
procedures.
THHGGA08B Plan and establish systems
and procedures
4-6 This unit deals with the skills and knowledge required to develop and implement new ways of doing things in
the workplace. Supervisors or team leaders would usually carry out this role. It does not cover long tern
planning, but focuses only on short-term operational strategies to achieve workplace goals.
THHGGA09B Manage projects 5-6 This unit deals with the skills and knowledge required to manage major projects within a tourism or hospitality
industry environment. Managers and team leaders would generally undertake this role. This unit does not
reflect the skills required by operational staff.
THHGLE16B Manage physical assets 6 This unit deals with the skills and knowledge required to manage the physical assets within a tourism or
hospitality enterprise. It focuses on the skills needed by mainstream managers to pro-actively plan for and
manage the acquisition and maintenance of physical assets. There is some overlap between this unit and unit
THHGLE18B Monitor and maintain computer systems.
THHGLE17B Manage and purchase
stock
5-6 This unit deals with the skills and knowledge required to establish stock control and stock purchasing systems
within a tourism or hospitality context. It focuses on the skills required by managers to establish and monitor
high quality and cost-effective order and supply arrangements.
THHGLE18B Monitor and maintain
computer systems
4-6 This unit deals with the skills and knowledge required to monitor and maintain computer systems within the
workplace. It does not apply to specialist computer staff, but focuses on the skills needed by team leaders,
supervisors and managers to ensure computer equipment meets business needs.
THHGLE19B Develop and implement a
business plan
6 This unit deals with the skills and knowledge required to develop and monitor a business plan, which
incorporates a range of subsidiary plans or strategies. As such, this unit is holistic in nature and brings together
skills and knowledge found in other units dealing with planning and operational management. This unit equates
to the units BSBMGT601A Contribute to strategic direction and BSBMGT602A Contribute to the development
of strategic Plans, in the Business Services Training Package.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
12
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHGLE20B Develop and update the
legal knowledge required
for business compliance
4-6 This unit deals with the skills and knowledge required to ensure business compliance with legislation governing
the tourism and hospitality industries. It applies to senior personnel and managers. Knowledge of specific legal
issues is covered within many other units; therefore there is some overlap with this unit. Repetition should be
avoided in training and assessment.
THHGLE22A Manage risk 4-6 This unit describes the skills and knowledge required to create, implement and monitor risk management
strategies in a range of tourism and hospitality contexts. This role could be undertaken by different people
depending upon the industry context (eg tour guides, event managers, operations managers). This unit is very
closely related to the unit THHGLE04B Establish and maintain a safe and secure workplace and care should be
taken to avoid duplication in assessment and training. This unit equates to unit BSBMGT615A Manage risk in
the Business Services Training Package.
People Management
THHGLE05B Roster staff 4-6 This unit deals with the skills and knowledge required to develop staff rosters. Depending upon the sector and
enterprise, this role may be carried out by dedicated specialist staff or by operational supervisors and managers.
THHGLE06B Monitor staff performance 4-6 This unit deals with the skills and knowledge required to monitor staff performance, within the framework of
established performance management systems. It includes the skills to conduct structured performance
appraisal and formal counselling sessions. A more strategic approach to performance management can be found
in unit BSBHR601A Manage performance management systems from the Business Services Training Package
THHGLE07B Recruit and select staff 4-6 This unit deals with the skills and knowledge required to recruit and select staff within the framework of
existing human or staffing resource plans or policies. Depending upon the sector and enterprise, dedicated
specialist staff, operational supervisors or managers may undertake this role. A more strategic approach to
recruitment and selection can be found in unit BSBHR605A Manage recruitment and selection processes from
the Business Services Training Package.
THHGLE08B Lead and manage people 4-6 This unit deals with the skills and knowledge required by managers, supervisors and team leaders to lead and
manage teams of people in the workplace, including volunteers where appropriate. The unit focuses on
leadership, motivation and teamwork.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
13
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHGLE09B Manage workplace
diversity
4-6 This unit deals with the skills and knowledge required to provide leadership in a diverse workplace where
customers and staff are from a wide range of backgrounds. It builds on the common core unit THHCOR02B
Work in a socially diverse environment and reflects the importance of managing diversity in the tourism and
hospitality industry.
THHGLE10B Manage workplace
relations
5-6 This unit deals with the skills and knowledge required to manage workplace relations from an industrial
relations perspective. It focuses on the skills and knowledge needed by frontline managers, owners/managers of
small businesses and human resource specialists. A more strategic approach to overall employee relations is
found in the unit BSBHR603A Manage employee relations strategies and plans in the Business Services
Training Package.
THHGLE21B Provide mentoring support
to business colleagues
6 This unit deals with the skills and knowledge required to act as a business mentor to other individuals in the
industry or workplace. This role is carried out by those with significant workplace experience.
Customer Service, Sales and Marketing
THHGLE11B Manage quality customer
service
5-6 This unit deals with the skills and knowledge required to manage customer service quality in the workplace
within a tourism or hospitality context. It focuses on the need to develop pro-active approaches to service
quality issues with some strategic focus. Managers and some supervisors would generally undertake this role.
This unit equates to unit BSBMGT610A Manage customer focus in the Business Services Training Package.
THHGLE12B Develop and manage
marketing strategies
5-6 This unit deals with the skills and knowledge required to develop and manage marketing plans and strategies
within a tourism and hospitality context. It focuses on planning, monitoring and evaluation. The actual conduct
of activities, which generally takes place within the framework of marketing plans, is covered in various other
units such as THHGCS07B Co-ordinate marketing activities and THTSMA01B Co-ordinate the production of
brochures and marketing materials. This unit equate to the units BSBMKG01A Research the market and
BSBMKG403A Develop marketing strategies in the Business Services Training Package.
Financial Management
THHGLE13B Manage finances within a
budget
4-6 This unit deals with the skills and knowledge required to take responsibility for budget management where
others may have developed the budget. The skills and knowledge for budget development are therefore not
included and usually by managers and supervisors. These skills are covered in unit THHGLE14B Prepare and
monitor budgets. Combined training and assessment of these units may be appropriate.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
14
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHGLE14B Prepare and monitor
budgets
5-6 This unit deals with the skills and knowledge required usually by managers and supervisors to prepare and
monitor budgets. As such it builds on the skills in unit THHGLE13B Manage finances within a budget. While
the nature of the budget may vary, the unit focuses on the key managerial skills of analysing financial
information to inform the budget development process, drafting a budget and the vital role of monitoring
budget performance over time..
THHGLE15B Manage financial
operations
6 This unit deals with the skills and knowledge required to oversee the day-to-day financial operations of a small
tourism or hospitality enterprise or a department within a larger organisation. The unit is not intended to cover
detailed specialist accounting skills that are undertaken by qualified accountants or financial controllers, but
does include the awareness of accounting issues and concepts needed by managers for effective communication
with accountants or other specialists on financial matters.
Tourism Core
THTTCO01B Develop and update
tourism industry
knowledge
1-6 This unit deals with the skills and knowledge required to develop and update knowledge of the tourism
industry, including the role of different industry sectors and key legislation. This knowledge underpins effective
performance in all sectors and applies to all people working in the tourism industry. In-depth knowledge is
therefore not required.
Planning and Product Development
THTPPD01B Create and implement
strategic product
development initiatives
5-6 This unit deals with the skills and knowledge required to manage strategic product development within tourism
and hospitality enterprises. It is very closely linked to a range of other units dealing with product development
and to the unit THHGLE19B Develop and implement a business plan.
THTPPD02B Research tourism data 4-6 This unit deals with the skills and knowledge required to conduct formal research in a tourism context. It
applies to all tourism industry sectors. This unit has very strong links to other marketing-related units such as
THHGLE12B Develop and manage marketing strategies.
THTPPD03B Source and package
tourism products and
services
4-6 This unit deals with the skills and knowledge required to research and package tourism products to meet the
needs of particular markets or customers. It builds on the basic skills found in the Sales / Office Operations
units and focuses on the ability to create, tailor and cost packages that may include complex itineraries or a
wide range of products. This function would generally be undertaken by a product manager, senior consultant
or senior co-ordinator.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
15
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTPPD06B Plan and develop
ecologically sustainable
tourism operations
5-6 This unit deals with the skills and knowledge required to undertake the strategic planning of ecologically
sustainable tourism operations. It builds on unit THTPPD04B Plan and implement minimal impact techniques,
which is more operationally focused. It is also an extension of unit THTPPD01B Create and implement
strategic product development initiative, which relates to general product development planning. Managers in
the areas of Operations, Marketing and Product Development or General Management would generally
undertake this role.
THTPPD07B Plan and develop culturally
appropriate tourism
operations
5-6 This unit deals with the skills and knowledge required to plan culturally appropriate tourism operations. The
unit applies to all tourism operations and is particularly relevant for operations that involve substantial cultural
content, the inclusion of visits to culturally sensitive sites or a high level of interaction between people of
different cultures. It is an extension of the unit THTPPD01B Create and implement strategic product
development initiatives. Managers in the areas of operations, marketing and product development or general
management would generally undertake this role.
THTPPD12B Develop host community
awareness of tourism
3-6 This unit deals with the skills and knowledge required to develop host community awareness of tourism and its
costs and benefits. context. The responsibility for this role generally rests with senior personnel from local,
regional or State/Territory tourism organisations or others charged with the management and marketing of
tourism destinations..
THTPPD13B Assess tourism
opportunities for local
communities
5-6 This unit deals with the skills and knowledge required to assess the general costs and benefits of tourism
development for local communities. It recognises the need for communities to make informed decisions about
their potential involvement in tourism. Specific areas of business management are found in other units. This
unit is very strongly related to unit THTPPD12B Develop host community awareness of tourism, and is an
integral part of unit THTPPD14B Develop and implement local/regional tourism plan. Senior community
members or managers would generally undertake this complex activity.
THTPPD14B Develop and implement
local / regional tourism
plan
6 This unit deals with the skills and knowledge required to develop and implement a strategic tourism plan in a
local or regional context. This unit may incorporate many other planning and product development units, such
as THTPPD03B Research tourism data. Senior managers within local or regional tourism organisations would
generally undertake this strategic planning role.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
16
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
Meetings and Events
THTSOP15B Process and monitor event
registrations
2-6 This unit deals with the skills and knowledge required to process, monitor and finalise registrations for
meetings or events. These skills are usually required by office-based staff involved in the event organisation
process.
THHGCS05B Organise in-house
functions
3-6 This unit deals with the skills and knowledge required to organise functions from the perspective of a functions
co-ordinator operating within a venue. The skills required by independent event organisers are covered in other
units.
THTFME01B Co-ordinate guest /
delegate registration at
venue
2-6 This unit deals with the skills and knowledge required to prepare for and undertake the on-site registration of
guests and delegates at a meeting or event. On-site registration may be performed by venue staff or external
staff. This role would normally be undertaken by a person acting under supervision.
THTFME02B Provide on-site event
management services
5-6 This unit deals with the skills and knowledge required to co ordinate the final preparation and set-up of a major
event comprising multiple components and to manage all aspects of the on-site operation. On site management
requires considerable communication, negotiation and problem solving skills and would normally be
undertaken by senior meeting or events personnel.
THTPPD08B Plan and develop event
proposals and bids
4-6 This unit deals with the skills and knowledge required to plan and develop proposals and bids for the staging of
meetings and events. Depending on the context, this role could be performed by a wide range of individuals
including event managers, local or regional tourism managers, venue managers and marketing managers.
THTPPD09B Develop conference
programs
4-6 This unit deals with the skills and knowledge required to design a conference program. Meetings managers,
either internal or external to the sponsoring organisation, would generally undertake this role.
THTPPD10B Develop and implement
sponsorship plans
5-6 This unit deals with the skills and knowledge required to manage the sponsorship activities. It has particular
relevance for the meeting and events sector and for the visitor information services sector where extensive
involvement in event management and sponsorship activity occurs. It may also relate to ongoing sponsorship
planning within an organisation.
THTFME03A Develop and update event
industry knowledge
1-6 This unit describes the skills and knowledge required to develop and update general knowledge of the meetings
and events industry including industry structure, legal issues and current technology. This knowledge underpins
effective performance in all meeting and event organisation and management roles.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
17
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTFME04A Develop an event concept 5-6 This unit describes the skills and knowledge required to develop the overall concept, theme and format for a
major event comprising multiple components. An event manager would generally undertake this process at the
commencement of the event management cycle in consultation with key stakeholders. Sometimes the concept
development phase is undertaken as part of the event bidding process. Event bids and proposals are covered in
unit THHPPD08B Plan and develop event proposals and bids. The unit also shares some similarities with unit
THTPPD09B Develop conference programs but is broader in application.
THTFME05A Select event venues and
sites
4-6 This unit describes the skills and knowledge required to undertake the venue/site selection process for a major
event comprising multiple components. It requires the application of significant analytical and research skills
to complete the process of matching an event to a particular site or venue. The unit THTPPD11B Develop and
implement event management systems and procedures builds on this unit.
THTFME06A Manage event contractors 4-6 This unit describes the skills and knowledge required to manage the staging and operation of a major indoor
event comprising multiple components. It does not cover the high levels of technical expertise required to
actually provide these services, but focuses on the key knowledge and skills required to oversee the process
from an organisational and contractor management perspective. This role may be undertaken by a manager
working within an event venue, by an external event manager or a combination.
THTFME07A Organise and monitor
infrastructure for outdoor
events
5-6 This unit describes the skills and knowledge required to co-ordinate the infrastructure and facilities that must be
present at an outdoor event. It focuses solely on the additional elements of outdoor event organisation and
therefore builds on other event management units such as unit THTFME06A Manage event contractors.
THTFME08A Integrate technology into
the event management
process
2-6 This unit describes the skills and knowledge required to integrate key technology of specific relevance to event
management. The unit builds on the introductory knowledge of technology found in the unit THTFME03A
Develop and update events industry knowledge.
THTFME09A Develop and update
knowledge of protocol
2-6 This unit deals with the skills and knowledge required to develop and apply knowledge of protocol to a range
of tourism and hospitality related activities. It is particularly relevant to those involved in the management and
operation of events.
SRXEVT007A Manage spectators at an
event or program
5-6 This unit deals with the skills and knowledge required to develop and implement a risk management plan and a
plan for the admittance, seating and dispersal of crowds of spectators; and develop procedures for managing
spectators at an event in an emergency. This unit was developed for the Sport and Recreation Training Package.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
18
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
Sales / Office Operations
THTSOP01B Operate an automated
information system
2-6 This unit deals with the skills and knowledge required to operate an automated information system. The system
used will vary according to the enterprise and industry sector. This unit is equivalent to unit BSBEBUS301A
Locate and retrieve online information from the Business Services Training Package.
THTSOP02B Source and provide
destination information
and advice
2-6 This unit deals with the skills and knowledge required to source and provide destination information and advice
including general product information (eg. what types of product can the destination offer). More specific and
detailed product knowledge is covered in the unit THTSOP03B Access and interpret product information and
selling skills are covered by the unit THTSOP04B Sell tourism products and services. This unit may be applied
in a domestic or international context and is relevant for staff across multiple tourism sectors.
The essential knowledge base for this unit will vary according to the tourism sector and local industry needs,
and it is vital that any training take account of these. Funding and hours allocated to training must reflect the
breadth and depth of knowledge required to meet the requirements of specific industry sectors and local tourism
industry employers.
THTSOP03B Access and interpret
product information
2-6 This unit deals with the skills and knowledge required to access and interpret specific tourism product
information. Tourism personnel need to correctly interpret product information to fulfil a range of sales and
operational activities such as selling tourism products and issuing documentation. This unit does not cover
detailed interpretation of airfare information. This is covered by the range of airfare units: THTSOP10B
Construct domestic airfares, THTSOP11B Construct normal airfares, THTSOP12B Construct promotional
airfares and THTSOP13B Apply advanced airfare rules and procedures.
THTSOP04B Sell tourism products and
services
3-6 This unit deals with the skills and knowledge required to sell tourism services and products proactively in a
range of industry contexts. This unit applies to staff, where selling is a key focus of the job role, such as travel
consultants, information officers and reservations consultants.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
19
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTSOP05B Prepare quotations 3-6 This unit deals with the skills and knowledge required to calculate the costs of products and services accurately
and to present quotations to customers. This unit applies to many sales staff across multiple tourism sectors
including travel consultants, reservations sales agents and event co-ordinators or managers. Generally, this unit
relates to the provision of quotations for products and services where some costing and pricing has already
been undertaken in the product development phase. As such it underpins the unit THTPPD03B Source and
package tourism products and services which deals with the more advanced skills to actually source, price and
package product.
THTSOP06B Receive and process
reservations
2-6 This unit deals with the skills and knowledge required to receive and process reservations for a tourism product
or service offered for sale to agents or direct to the consumer. The selling focus for reservations or call centre
staff is found in unit THTSOP04B Sell tourism products and services. The use of a computerised reservations
system is found within the unit THTSOP08B Operate a computerised reservations system.
THTSOP07B Book and co-ordinate
supplier services
3-6 This unit deals with the skills and knowledge required to make and administer bookings for tourism products or
services. It describes the co ordination of bookings with suppliers, normally a business-to-business supply. This
unit does not cover the skills required to receive and process an incoming reservation within a
supplier/principal organisation (refer to THTSOP06B Receive and process reservations).
THTSOP08B Operate a computerised
reservations system
3-6 This unit deals with the skills and knowledge required to use a computerised reservations system to create
bookings for a range of tourism products and services. The system will vary depending upon the enterprise and
industry sector. Reservations systems can be used by an agent booking a supplier‟s service and can also be used
by a tourism or hospitality operator receiving and processing reservations. This unit covers the use of the
industry wide systems commonly used by retail travel agencies (CRS).
THTSOP09B Process non-air
documentation
2-6 This unit deals with the skills and knowledge required to process a range of documentation commonly used or
issued within the tourism industry. It does not include documentation for air travel which is covered by the
Unit THTSOP18A Process air documentation.
THTSOP13B Apply advanced airfare
rules and procedures
3-6 This unit deals with the skills and knowledge required to correctly construct international air itineraries and cost
fares using advanced international airfare rules and procedures.
THTSOP14B Administer billing and
settlement plan
3-6 This unit deals with the skills and knowledge required to administer Billing and Settlement Plan (BSP) for any
enterprise involved in the sale and ticketing of airfares.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
20
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTSOP16B Maintain a product
inventory
3-6 This unit deals with the skills and knowledge required to maintain an inventory of tourism products. It mainly
applies to tour operators and tour wholesalers. Control of product inventory would normally be undertaken by a
product or operations manager working within a tourism operation.
THTSOP18A Process air documentation 3-6 This unit deals with the skills and knowledge required to correctly process and issue tickets and other air travel
documentation for air itineraries which have been constructed, costed and confirmed by airfare sales staff to the
customer. Tickets may be issued by sales staff or by specialist ticketing staff, dependent on the structure of the
organisation.
THTSOP19A Construct domestic
airfares
3-6 This unit deals with the skills and knowledge required to correctly construct air itineraries and cost airfares for
domestic air travel.
THTSOP20A Construct normal
international airfares
3-6 This unit deals with the skills and knowledge required to correctly construct international air itineraries and cost
normal international airfares.
THTSOP21A Construct promotional
international airfares
3-6 This unit deals with the skills and knowledge required to correctly construct international air itineraries and cost
promotional or „special‟ international airfares.
Tour Operations
THTSOP17B Allocate tour resources 4-6 This unit deals with the skills and knowledge required to allocate human and physical resources to ensure
efficient and effective tour operations. This role is generally undertaken by a senior staff member or Operations
Manager within a tour operation, and requires the application of significant planning, organisational and
contingency management skills.
THTFTO01B Conduct pre-departure
checks
3-6 This unit deals with the skills and knowledge required to interpret touring documentation in order to identify
and load the required range and amounts of touring equipment and supplies. It also covers the requirement to
conduct pre-departure checks on tour equipment and supplies. The skills are required by guides, drivers or other
operational staff within a tour operation.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
21
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
TDT197B Drive vehicle
3-6 This unit deals with the skills and knowledge required to drive commercial light vehicles and cars safely,
including the systematic, safe and efficient control of all vehicle functions, monitoring of traffic and road
conditions, management of vehicle condition and performance and effective management of hazardous
situations. Assessment of this unit will usually be undertaken within a licensing examination conducted by or
under the authority of the relevant State/Territory Road Traffic Authority. This unit has been developed for the
Transport Training Package. In a tourism context, this unit may apply to guides, drivers or coach captains.
TDTC897B Drive coach/bus 3-6 This unit involves the skills and knowledge required to drive a passenger coach/bus safely, including systematic
and efficient control of all coach/bus functions, monitoring of traffic and road conditions, management of
coach/bus condition and performance and effective management of hazardous situations. Assessment of this
Unit will usually be undertaken within a licensing examination conducted by or under the authority of the
relevant State/Territory Road Traffic Authority. This unit has been developed for the Transport Training
Package. In a tourism context, this unit may apply to guides, drivers or coach captains.
TDTB397B Carry out vehicle servicing
and maintenance
3-6 This unit involves the skills and knowledge required to carry out basic servicing and maintenance of a
commercial vehicle, including action to implement the vehicle manufacturer's specifications for routine checks
and maintenance and to ensure that all specified safety requirements are met and that the vehicle is operational
to the requirements of both the workplace and the relevant State/Territory Road Traffic Authority. This unit has
been developed for the Transport Training Package. In a tourism context, this unit may apply to guides, drivers
or coach captains.
THTFTO02B Operate and maintain a
4WD vehicle
3-6 This unit deals with the skills and knowledge required to utilise features of a 4WD vehicle and perform simple
maintenance on a 4WD vehicle. It relates only to the specialist skills and knowledge for 4WD vehicles.
General driving and maintenance skills are covered in other units. In a tourism context, this unit applies to
guides and drivers.
THTFTO03B Set up and operate a
campsite
4-6 This unit deals with the skills and knowledge required to set up and operate a campsite for camping tours.
Camping tours might involve one or several overnight stays.
THTFTO04B Provide campsite catering 3-6 This unit deals with the skills and knowledge required to provide catering for tour customers in a campsite
environment. Campsite catering might be required for a day tour or for an extended touring program.
THTFTO05B Operate tours in a remote
area
4-6 This unit deals with the skills and knowledge required to operate any style of tour in a remote area. Day tours
and extended tours might operate in remote areas. This unit does not cover handling casualties in remote areas
which is covered in the unit THHGHS11A Manage casualty in a remote and / or isolated area.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
22
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
Guiding
THTFTG01B Work as a guide 2-6 This unit deals with the skills and knowledge which underpin effective performance as a guide. It covers key
legal, ethical, safety and professional development issues that must be considered by guides in their day-to-day
work. As such it underpins all other guiding units.
THTFTG02B Offer arrival and departure
assistance
3-6 This unit deals with the skills and knowledge required to offer arrival and departure assistance to customers,
generally between transport terminals and accommodation. This role may be undertaken by a range of
personnel working in a tour operations, tour wholesaling or accommodation context.
THTFTG03B Develop and maintain the
general knowledge
required by guides
3-6 This unit deals with the skills and knowledge required to research information on Australia for presentation to
customers. It includes the requirement for sound general knowledge of Australia and the local region and
highlights the need for ongoing research to update and expand the guide‟s knowledge. The more detailed and
specialised skills and knowledge relating to cultural / heritage sites and natural environments are found in other
units.
The essential knowledge base for this unit will vary according to local industry needs, and it is vital that any
training take account of these. Funding and hours allocated to training must reflect the breadth and depth of
knowledge required to meet the specific requirements of local tourism industry employers.
THTFTG04B Coordinate and operate a
tour
3-6 This unit deals with the skills and knowledge required by guides to conduct a tour which includes multiple
products, services and sites. It requires the application of significant planning and organisational skills plus the
ability to liaise with suppliers and industry colleagues to maximise tour efficiency and customer service
quality.
THTFTG05B Lead tour groups 3-6 This unit deals with the skills and knowledge required to undertake the group co-ordination role played by the
guide. It focuses on communication, leadership and conflict resolution skills with particular application to
guiding activities. As such it has strong linkages to unit THHGCS03B Deal with conflict situations and some
commonalities with unit THHGLE08B Lead and manage people.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
23
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTFTG06B Prepare and present tour
commentaries or activities
3-6 This unit deals with the skills and knowledge required to prepare and present commentaries and activities to
customers. Its main focus is on the need to use effective interpretation and presentation techniques to ensure
customer participation and enjoyment across multiple guiding contexts. The unit goes beyond the pure
delivery of fully-scripted commentary and requires significant creative input. It has been merged with the
previous unit THTFTG09A Present Interpretive Activities. The unit THTPPD05B Plan and develop
interpretive activities is dedicated to the actual development of interpretive activities
THTFTG07B Research and share general
information on indigenous
Australian cultures
2-6 This unit deals with the skills and knowledge required to research and share information about Australian
Indigenous societies in a culturally appropriate way. It focuses on information that is widely available to the
general community. The unit recognises that there is no single Australian Indigenous culture and emphasises
the importance of culturally appropriate behaviour and local community consultation. This unit does not
include in-depth interpretation of local Australian Indigenous cultures.
THTFTG08B Interpret aspects of local
indigenous Australian
culture
1-6 This unit deals with the skills and knowledge required to interpret different aspects of local Australian
Indigenous cultures in a tourism context. This unit focuses on an in-depth interpretation of a specific local
culture. It is this in-depth, localised interpretation that distinguishes this unit from Unit THTFTG07B Research
and share general information on indigenous Australian culture. The unit recognises that there is no single
Australian Indigenous culture and emphasises the importance of in-depth local cultural knowledge, appropriate
behaviour and local community consultation. The local cultural knowledge necessary to achieve competency in
this unit may only be accessible to those individuals who identify as elders and who are authorised by local
elders on behalf of their communities.
THTFTG11B Manage extended touring
programs
4-6 This unit deals with the skills and knowledge required to manage and co-ordinate an extended touring program
of more than one day‟s duration. It applies to those who lead extended tours both within Australia and
overseas. It focuses only on the additional skills for extended touring and must be combined with other guiding
units such as THTFTG04B Co-ordinate and operate a tour. The name of the person who manages extended
touring varies according to the industry sector and business - for example tour manager, guide, tour escort.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
24
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTFTG12A Prepare specialised
interpretive content (flora,
fauna and landscape)
3-6 This unit describes the skills and knowledge required to research and update the specialised information
required by some guides. For example, guides who work in National Parks will require a detailed knowledge
about the specific park landscape. General knowledge (eg about Australia and a given region) is covered in the
unit THTFTG03B Develop and maintain the general knowledge required by guides.
The essential knowledge base for this unit will vary according to local industry needs, and it is vital that any
training take account of these. Funding and hours allocated to training must reflect the breadth and depth of
knowledge required to meet the specific requirements of local tourism industry employers.
THTFTG13A Prepare specialised
interpretive content
(marine environments
3-6 This unit describes the skills and knowledge required to research and update the specialised information
required by some guides. For example, guides who work in National Parks will require a detailed knowledge
about the specific park landscape. General knowledge (eg about Australia and a given region) is covered in the
unit THTFTG03B Develop and update the general knowledge required by guides.
The essential knowledge base for this unit will vary according to local industry needs, and it is vital that any
training take account of these. Funding and hours allocated to training must reflect the breadth and depth of
knowledge required to meet the specific requirements of local tourism industry employers.
THTFTG14A Prepare specialised
interpretive content
(cultural and heritage
environments)
3-6 This unit describes the skills and knowledge required to research and update the specialised information
required by some guides. For example, guides who work in cultural centres will require specific information
related to the centre‟s cultural focus. General knowledge (eg about Australia and a given region) is covered in
the unit THTFTG03B Develop and update the general knowledge required by guides. The essential knowledge
base for this unit will vary according to local industry needs, and it is vital that any training take account of
these. Funding and hours allocated to training must reflect the breadth and depth of knowledge required to meet
the specific requirements of local tourism industry employers.
THTPPD04B Plan and implement
minimal impact operations
3-6 This unit deals with the skills and knowledge required to organise and operate tourism activities which
minimise negative environmental and social impacts. A senior guide or senior operations co-ordinator would
generally undertake this process. The unit‟s emphasis is on short term action planning and implementation,
without the strategic focus which is found in unit THTPPD06B Plan and develop ecologically sustainable
tourism operations. This unit is particularly relevant to ecotourism operations but should apply to all tourism
operations..
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
25
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTPPD05B Plan and develop
interpretive activities
4-6 This unit deals with the skills and knowledge required to plan and develop interpretive activities for different
customer groups. Senior guides or senior activities co-ordinators would generally undertake this role. It is
particularly relevant for those developing activities within tour operations and attractions/theme parks. The
actual presentation of activities is covered in Unit THTFTG06B Prepare and present interpretive tour
commentaries and activities.
Attractions and Theme Parks
THTFAT01B Provide on-site information
and assistance
1-6 This unit deals with the skills and knowledge required to access and interpret information on the attraction‟s
current activities, to provide assistance to customers and to promote the attractions services. This unit applies to
operational staff working in attractions but may also be relevant to similar enterprises such as resorts.
THTFAT02B Monitor entry to venue 2-6 This unit deals with the skills and knowledge required to monitor entry to an attraction or an area within an
attraction or theme park such as a ride or show, and to monitor crowd movements. This unit reflects the role of
an attraction attendant and does not incorporate the skills required by a dedicated security person.
THTFAT03B Provide a site briefing or
scripted commentary
2-6 This unit deals with the skills and knowledge to provide a site briefing or scripted commentary for customers.
As such, it requires the application of basic group communication and presentation techniques and the ability to
deliver information effectively in a group situation. Generally the information would have been prepared or
scripted by others. The unit does not therefore include the skills to develop and present commentaries or
activities to the level required by a fully competent Guide. Those skills are found in the units THTFTG06B
Prepare and Present Tour Commentaries or Activities and THTPPD05B Plan and Develop Interpretive
Activities.
THTFAT04B Operate a ride location 2-6 This unit deals with skills and knowledge required to conduct the day-to-day operation of rides within a theme
park or attraction.
THTFAT05B Load and unload a ride 2-6 This unit deals with the skills and knowledge required to safely load and unload passengers onto a ride and to
observe the operation of the ride.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
26
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTFAT06B Maintain safety in water
based rides
3-6 This unit deals with skills and knowledge required to deal with the special safety issues to be considered in
water-based rides and activities. It covers the surveillance and control of customer behaviour and the provision
of rescue and emergency care. This unit covers the emergency care skills covered under the Bronze Medallion
or Royal Lifesaving Society approved equivalent. It does not cover first aid which is dealt with in the unit
THHGH503B Provide first aid.
THTFAT07B Supervise ride operations 4-6 This unit deals with the skills and knowledge required to monitor and supervise the operation of one or more
rides within an attraction or theme park and to take responsibility for resolving problems and emergency
situations. This unit does not include the dealing with emergency situations by the provision of first aid which
is covered in the unit THHGHS03B Provide first aid.
THTFAT08B Operate a games location 3-6 This unit deals with the skills and knowledge required to conduct the day-to-day operation of a games area
within a theme park or attraction.
THTFAT09B Spruik at a games location 3-6 This unit deals with the skills and knowledge required to use showmanship to introduce, promote and conduct
games in theme parks or attractions.
THTFAT10B Operate animal enclosure /
exhibit
2-6 This unit deals with the skills and knowledge required to conduct the day-to-day operations of an animal
enclosure or exhibit in an attractions or theme parks. It reflects the role of an enclosure attendant who works
under supervision.
THTFAT11B Provide general animal
care
2-6 This unit deals with the skills and knowledge required to provide basic care for animals in attractions and
theme parks, under the supervision of an animal specialist.
THTFAT12B Rescue animals 2-6 This unit deals with skills and knowledge required to rescue animals which have escaped or are injured. It
applies to those who work in an attraction or theme park and may be required to provide assistance in this area.
THTFAT13B Provide customers with
information on animals
2-6 This unit deals with the skills and knowledge required to provide information to customers about the animals in
theme parks and attractions. It does not include presentation skills which are found in other units.
THTFAT14B Co-ordinate and monitor
animal care
3-6 This unit deals with the skills and knowledge required to co-ordinate the overall care of animals in attractions
and theme parks. It requires specialist animal handling knowledge.
THTFAT15B Train and condition
animals
4-6 This unit deals with the skills and knowledge required to develop a training plan and to train and condition
animals in attractions and theme parks.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
27
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THTFAT16B Supervise animal
enclosures / exhibits
4-6 This unit deals with the skills and knowledge required to supervise one or more types of animal exhibits in
attractions and theme parks.
THTFAT17B Manage animal enclosures
/ exhibits
4-6 This unit deals with the skills and knowledge required to manage all types of animal exhibits and shows in
attractions and theme parks.
Wine Tourism
THHBFB04B Provide table service of
alcoholic beverages
2-6 This unit deals with the skills and knowledge required to advise on and serve a range of bottled and pre-poured
alcoholic beverages within a hospitality setting. It covers general knowledge of and service of all alcoholic
beverages, including wines. This unit is related to the unit THHBFB11B Develop and update food and
beverage knowledge which also covers general information on beverages. Specialist knowledge and service of
wines is found in the unit THHADFB02B Provide specialist wine advice. The essential knowledge base for this
unit will vary according to local industry needs, and it is vital that any training take account of these. Funding
and hours allocated to training must reflect the breadth and depth of knowledge required to meet the specific
requirements of local industry employers.
THHBFB09B Provide responsible service
of alcohol
2-6 This unit deals with the skills and knowledge required to satisfy the requirements for responsible service of
alcohol under State / Territory legislation. All persons undertaking training as part of a National Certificate in
the service of alcohol must complete this unit. All elements are undertaken in accordance with legal provisions
of the relevant liquor legislation. Evidence of competence must include demonstrated knowledge of legislation
as detailed throughout the unit and in the Evidence Guide. It must also include knowledge of the underpinning
reasons for and benefits of responsible service of alcohol reforms. Those developing training to support this
unit must undertake consultation with the relevant State / Territory licensing authority.
THHBFB11B Develop and update food
and beverage knowledge
2-6 This unit deals with the skills required to develop and maintain general knowledge required by food and
beverage attendants. It brings together much of the product knowledge that underpins effective work
performance in a range of food service roles. The unit also focuses on the need for ongoing updating of
knowledge by all food and beverage staff. Please note that the specific product knowledge that applies to bar
staff is found in other units. The units THHBFB04B Provide table service of alcoholic beverages and
THHBFB01B Operate a bar also cover some basic knowledge of beverages. Care should be taken to avoid
repetition in training and assessment. There are also two other higher level units which deal with specialised
food and beverage knowledge. These are THHADFB02B Provide specialist advice on wine and
THHADFB01B Provide specialist advice on food.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
28
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHADFB02B Provide specialist advice
on wine
3-6 This unit deals with the skills and knowledge to provide specialist advice and where required, service of wine.
It focuses on knowledge relating to Australian and imported wines, recommendations for wine and food
combinations, determination of wine quality and characteristics, assisting in the development of wine lists, and
the ability to further develop and update wine knowledge. It may apply to a specialist wine attendant, restaurant
supervisor or to a range of other personnel in wineries, retail wine outlets or wine wholesalers. This unit builds
on skills and knowledge covered in the units THHBFB04B Provide table service of alcoholic beverages. It
underpins effective achievement of competence in the unit THHADFB08A Manage wine for a wine outlet.
The essential knowledge base for this unit will vary according to local industry needs, and it is vital that any
training take account of these. Funding and hours allocated to training must reflect the breadth and depth of
knowledge required to meet the specific requirements of local industry employers. Note: Sensory evaluation is
dealt with in more depth in the unit FDDCDSEWA Evaluate wines (standard).
THHADFB08A Manage wine for a wine
outlet
4-6 This unit deals with the skills and knowledge required to maintain the quality of wine and wine service,
manage a wine cellar and develop wine lists. It focuses on the advanced knowledge required for the
management of a specialised wine outlet, management of wine for a restaurant or the role of a sommelier
working within a hospitality enterprise. The skills and knowledge required to evaluate wine, which underpin
this unit are dealt with in the Winetac unit FDFCDSEWAA Evaluate wines (advanced). This unit builds on
THHADFB02B Provide specialist advice on wine.
FDFCDSPTA Prepare for a product
tasting
2-6 This unit deals with the skills and knowledge required to set up the cellar door sales area in preparation for
routine or specialised customer tastings. This unit has been developed for the Food Processing (wine sector)
Training Package.
FDFCDSCPTA Conduct a product tasting
(standard)
3-6 This unit deals with the skills and knowledge required to conduct unsupervised standard product tastings for a
variety of cellar door customers. This unit has been developed for the Food Processing (wine sector) Training
Package.
FDFCDSEWA Evaluate wines (standard) 3-6 This unit deals with the skills and knowledge required to complete a standard sensory evaluation of wine. This
unit has been developed for the Food Processing (wine sector) Training Package.
FDFCDSEWAA Evaluate wines (advanced) 3-6 This unit deals with the skills and knowledge required to reach an advanced standard of wine evaluation. This
unit has been developed for the Food Processing (wine sector) Training Package.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
29
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
Hospitality Core
THHHCO01B Develop and update
hospitality industry
knowledge
1-6 This unit deals with the skills and knowledge required to access, increase and update knowledge of the
hospitality industry including different industry sectors and relevant industry legislation. This knowledge
underpins effective performance in all sectors and applies to all people working in the hospitality industry. In-
depth knowledge is therefore not required.
Food and Beverage
THHBFB00B Clean and tidy bar areas 1-6 This unit deals with the skills and knowledge required to provide general assistance in a bar area. It reflects the
role of a „bar useful‟ or may be part of the role of a bar attendant.
THHBFB01B Operate a bar 1-6 This unit deals with the skills and knowledge required to carry out bar operations in a range of hospitality
enterprises. It reflects the role of a bar attendant. The Unit THHGFA01B Process financial transactions covers
the pre-requisite cash-handling skills required for this unit.
THHBFB02B Provide a link between
kitchen and service areas
1-6 This unit deals with the skills and knowledge required to provide general assistance in food and beverage
service operations where the staff who take orders are supported by others who deliver food to and collect used
items from a service point. It reflects the role of the „food runner‟ in food and beverage operations.
THHBFB03B Provide food and beverage
service
2-6 This unit deals with the skills and knowledge required to provide food and beverage service to customers in a
range of hospitality industry enterprises. It reflects the role of a waiter or food and beverage attendant and may
apply to different styles of service This unit does not focus on the basic product knowledge about food and
beverage which is found in the unit THHBFB11B Develop and update food and beverage knowledge. Unit
THHBFB04B Provide table service of alcoholic beverages covers detailed knowledge of wine.
THHBFB04B Provide table service of
alcoholic beverages
2-6 This unit deals with the skills and knowledge required to advise on and serve a range of bottled and pre-poured
alcoholic beverages within a hospitality setting. It covers general knowledge of and service of all alcoholic
beverages, including wines. This unit is related to the unit THHBFB11B Develop and update food and
beverage knowledge which also covers general information on beverages. Specialist knowledge and service of
wines is found in the unit THHADFB02B Provide specialist wine advice. The essential knowledge base for
this unit will vary according to local industry needs, and it is vital that any training take account of these.
Funding and hours allocated to training must reflect the breadth and depth of knowledge required to meet the
specific requirements of local industry employers.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
30
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHBFB05B Operate cellar systems 3-6 This unit deals with the skills and knowledge required to operate dispensing and quality control systems within
a cellar. It reflects the role of a cellar person.
THHBFB06B Complete retail liquor sales 3-6 This unit deals with the skills and knowledge required to complete sales in a retail liquor outlet. The unit
THHGFA01B Process financial transactions covers the pre-requisite cash-handling skills required for this unit.
THHBFB08B Provide room service 3-6 This unit deals with the skills and knowledge required to provide room service in commercial accommodation
establishments. This role is generally undertaken by food and beverage attendants in large establishments, but
could also involve front office personnel and kitchen staff.
THHBFB09B Provide responsible service
of alcohol
2-6 This unit deals with the skills and knowledge required to satisfy the requirements for responsible service of
alcohol under State / Territory legislation. All persons undertaking training as part of a National Certificate in
the service of alcohol must complete this unit. All elements are undertaken in accordance with legal provisions
of the relevant liquor legislation. Evidence of competence must include demonstrated knowledge of legislation
as detailed throughout the unit and in the evidence guide. It must also include knowledge of the underpinning
reasons for and benefits of responsible service of alcohol reforms. Those developing training to support this
unit must undertake consultation with the relevant State / Territory licensing authority.
THHBFB10B Prepare and serve non-
alcoholic beverages
1-6 This unit deals with the skills and knowledge required to prepare and serve a range of teas, coffees and other
non-alcoholic beverages in a range of industry contexts. This unit does not deal with the skills and knowledge
required to extract and serve espresso coffee, including storage of coffee and care of machinery referred to in
the Unit THHADFB04A Extract and serve espresso coffee. In workplaces where the provision of a range of
teas and coffees are offered, a holistic approach to the delivery / assessment of this unit and the unit
THHADFB04A Extract and serve espresso coffee may be appropriate.
THHBFB11B Develop and update food
and beverage knowledge
2-6 This unit deals with the skills required to develop and maintain general knowledge required by food and
beverage attendants. It brings together much of the product knowledge that underpins effective work
performance in a range of food service roles. The unit also focuses on the need for ongoing updating of
knowledge by all food and beverage staff. Please note that the specific product knowledge that applies to bar
staff is found in other units. The units THHBFB04B Provide table service of alcoholic beverages and
THHBFB01B Operate a bar also cover some basic knowledge of beverages. Care should be taken to avoid
repetition in training and assessment. There are also two other higher-level units which deal with specialised
food and beverage knowledge. These are THHADFB02B Provide specialist advice on wine and
THHADFB01B Provide specialist advice on food.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
31
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHBFB12A Prepare and serve espresso
coffee
2-6 This unit deals with the skills and knowledge to extract and serve espresso coffee using a commercial espresso
machine, including storage of coffee, and cleaning, care and maintenance of machinery. It applies to baristas
and others who make coffee using a commercial espresso machine in a variety of hospitality settings. This unit
does not cover general preparation of coffee using methods of coffee extraction other than espresso machines,
which is covered in the unit THHBFB10B Prepare and serve non alcoholic beverages.
THHADFB01B Provide specialist advice
on food
3-6 This unit deals with the skills and knowledge required to develop and maintain in-depth knowledge of food and
apply that knowledge to food service operations. This unit generally applies to supervisors and managers or
senior food service personnel in fine-dining restaurants. It may also be appropriate for some kitchen staff. This
unit builds on skills and knowledge covered in the units THHBFB03B Provide food and beverage service and
THHBFB11B Develop and update food and beverage knowledge. The essential knowledge base for this unit
will vary according to local industry needs, and it is vital that any training take account of these. Funding and
hours allocated to training must reflect the breadth and depth of knowledge required to meet the specific
requirements of local industry employers.
THHADFB02B Provide specialist advice
on wine
3-6 This unit deals with the skills and knowledge to provide specialist advice and where required, service of wine.
It focuses on knowledge relating to Australian and imported wines, recommendations for wine and food
combinations, determination of wine quality and characteristics, assisting in the development of wine lists, and
the ability to further develop and update wine knowledge. It may apply to a specialist wine attendant, restaurant
supervisor or to a range of other personnel in wineries, retail wine outlets or wine wholesalers. This unit builds
on skills and knowledge covered in the units THHBFB04B Provide table service of alcoholic beverages. It
underpins effective achievement of competence in the unit THHADFB08A Manage wine for a wine outlet. The
essential knowledge base for this unit will vary according to local industry needs, and it is vital that any
training take account of these. Funding and hours allocated to training must reflect the breadth and depth of
knowledge required to meet the specific requirements of local industry employers. Note: Sensory evaluation is
dealt with in more depth in the unit FDDCDSEWA Evaluate wines (standard).
THHADFB03B Prepare and serve cocktails 3-6 This unit deals with the skills and knowledge required to prepare and serve cocktails in a range of hospitality
enterprises. This role would generally be undertaken by an experienced beverage attendant and includes the
requirement for creative input into cocktail development.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
32
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHADFB05A Plan and monitor espresso
coffee service
4-6 This unit deals with the skills and knowledge to plan, provide and monitor espresso coffee service, including
ordering of coffee, equipment and commodities, appropriate storage, and monitoring of coffee service. It
applies to master and senior baristas and includes substantial specialist knowledge of coffee, its history, and
presentation in a variety of hospitality settings. This unit builds on the unit THHADFB04A Prepare and serve
espresso coffee.
THHADFB06B Provide gueridon service 3-6 This unit deals with the specialist skills required to provide gueridon service in a restaurant. This role would
generally be undertaken by an experienced waiter in a fine-dining restaurant. This unit has strong links to other
specialist food and beverage units.
THHADFB07B Provide silver service 3-6 This unit deals with the specialist skills required to provide full silver service in a restaurant. This role would
generally be undertaken by an experienced waiter in a fine-dining restaurant. The unit has strong links to other
specialist food and beverage units.
THHADFB08A Manage wine for a wine
outlet
4-6 This unit deals with the skills and knowledge required to maintain the quality of wine and wine service,
manage a wine cellar and develop wine lists. It focuses on the advanced knowledge required for the
management of a specialised wine outlet, management of wine for a restaurant or the role of a sommelier
working within a hospitality enterprise. The skills and knowledge required to evaluate wine, which underpin
this unit are dealt with in the Winetac unit FDFCDSEWAA Evaluate wines (advanced). This unit builds on
THHADFB02B Provide specialist advice on wine.
Gaming
THHBG01B Attend gaming machines 2-6 This unit deals with the skills and knowledge required to conduct day-to-day operations in a gaming location. It
covers the operation and maintenance of gaming machines, payouts and security of gaming areas, and the
provision of advice on all games offered by the enterprise. The operation of Keno and TAB are found in the
Units THHBG02B Operate a TAB outlet and THHBG03B Conduct a Keno game.
THHBG02B Operate a TAB outlet 2-6 This unit deals with the skills and knowledge required to conduct day-to-day operations within a TAB outlet
within a hospitality enterprise.
THHBG03B Conduct a Keno game 2-6 This unit deals with the skills and knowledge required to conduct a Keno game within a hospitality enterprise.
THHADG01B Analyse and report on
gaming machine data
3-6 This unit deals with the skills and knowledge required to analyse and report on gaming machine operations
within a hospitality venue. It relates to the gaming machine reports generated for management by operational
staff. These tasks are generally undertaken by a senior gaming attendant or supervisor.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
33
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHADG02A Develop and manage
gaming activities
4-6 This unit deals with the skills and knowledge required to develop and manage gaming activities in a range of
hospitality establishments. It deals with all types of gaming activities including gaming machines, TAB and
Keno. It does not cover table games. Gaming Supervisors or Managers generally undertake this role.
THHADG03B Provide responsible
gambling services
3-6 This unit deals with the skills and knowledge required to satisfy the relevant State/Territory legislative
requirements and codes of practice to provide responsible gambling services and to provide information and
assistance to customers. In some States and Territories this is referred to as Responsible conduct of gambling
(RCG). This unit is appropriate for all staff working in a gaming or gambling environment. Those developing
training to support this unit must undertake consultation with the relevant State/Territory licensing authority.
Front Office
THTSOP06B Receive and process
reservations
2-6 This unit deals with the skills and knowledge required to receive and process reservations for a tourism or
hospitality product or service offered for sale to agents or direct to the consumer. The selling focus for
reservations or call centre staff is found in unit THTSOP04B Sell tourism products and services. The use of a
computerised reservations system is found within the unit THTSOP08B Operate a computerised reservations
system.
THTSOP08B
Operate a computerised
reservations system
3-6 This unit deals with the skills and knowledge required to use a computerised reservations system to create
bookings for a range of tourism or hospitality products and services. The system will vary depending upon the
enterprise and industry sector. Reservations systems can be used by an agent booking a supplier‟s service and
can also be used by a tourism or hospitality operator receiving and processing reservations. This unit covers the
use of the industry-wide systems commonly used by retail travel agencies (CRS.)
THHBFO02B Provide accommodation
reception services
3-6 This unit deals with the skills and knowledge required to provide arrival and departure services to guests in
commercial accommodation establishments.
THHBFO08B Conduct night audit 3-6 This unit deals with the skills and knowledge required to check and reconcile daily financial transactions and
records, and produce reports relating to establishment trading and revenue. This function may be undertaken by
night auditors during periods of minimal customer activity at the front desk. However, in many establishments,
the night audit function is completed on an ongoing basis throughout the day by computerised systems.
THHBFO09B Provide club reception
services
2-6 This unit deals with the skills and knowledge required to offer reception services within a licensed club
environment. It focuses on the delivery of quality customer service, with underpinning knowledge on club
procedures.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
34
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHBFO10B Provide porter services 2-6 this unit deals with the skills and knowledge required to provide services associated with bell desk or concierge
in a commercial accommodation establishment. Within small accommodation establishments, reception or
other staff may carry out these services.
Housekeeping
THHBH01B Provide housekeeping
services to guests
2-6 This unit deals with the skills and knowledge required to provide a range of general housekeeping services to
guests.
THHBH03B Prepare rooms for guests 2-6 This unit deals with the skills and knowledge required by housekeeping attendants to prepare rooms for guests
in a commercial accommodation establishment.
THHBH05B Launder linen and guest
clothes
2-6 This unit deals with the skills and knowledge required to work in an „on' premises‟ laundry in a commercial
accommodation establishment.
THHBH06B Provide valet service 3-6 This unit deals with the skills and knowledge required to provide specialist valet/butler services in a
commercial accommodation establishment. This role would generally be undertaken by experienced staff
members with sound organisational and interpersonal skills.
Commercial Cookery
THHBKA01B Organise and prepare food 1-6 This unit deals with the skills and knowledge required to organise and prepare a variety of foods for the kitchen
of a hospitality or catering operation. It focuses on general food preparation techniques.
THHBKA02B Present food 1-6 This unit deals with skills and knowledge required to efficiently and professionally plate, present and serve
food in a commercial kitchen or catering operation.
THHBKA03B Receive and store kitchen
supplies
1-6 This unit deals with the knowledge to receive and store supplies in commercial cookery or catering operations.
It focuses on the general stock handling procedures required for food and kitchen-related goods.
THHBKA04B Clean and maintain kitchen
premises
1-6 This unit deals with the skills and knowledge to clean and maintain, kitchens, food preparation and storage
areas in commercial cookery or catering operations.
THHBCC01B Use basic methods of
cookery
2-6 This unit deals with the skills and knowledge to use a range of cookery methods to prepare menu items for the
kitchen of a hospitality or catering operation. This unit underpins effective performance in all other cookery
units.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
35
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHBCC02B Prepare appetisers and
salads
2-6 This unit deals with the skills and knowledge required to prepare and present appetisers and salads in a
commercial kitchen or catering operation.
THHBCC00B Prepare sandwiches 1-6 This unit deals with the skills and knowledge required to prepare and present a variety of sandwiches in a
commercial kitchen or catering operation.
THHBCC03B Prepare stocks, sauces and
soups
2-6 This unit deals with the skills and knowledge required to prepare various stocks, sauces and soups in a
commercial kitchen or catering operation.
THHBCC04B Prepare vegetables, eggs
and farinaceous dishes
2-6 This unit deals with the skills and knowledge required to prepare various vegetables and fruit, eggs and
farinaceous dishes in a commercial kitchen or catering operation.
THHBCC05B Prepare and cook poultry
and game
2-6 This unit deals with selecting, preparing, cooking, presenting and storing poultry and game in a commercial
kitchen or catering operation.
THHBCC06B Prepare and cook seafood 2-6 This unit deals with selecting, preparing, presenting and storing seafood in a commercial kitchen or catering
operation.
THHBCC07B Select, prepare and cook
meat
2-6 This unit deals with selecting, preparing, cooking and storing meats in a commercial kitchen or catering
operation.
THHBCC08B Prepare hot and cold
sweets
2-6 This unit applies to the preparation of a range of hot, cold and frozen desserts in a commercial kitchen or
catering operation.
THHBCC09B Prepare pastry, cakes and
yeast goods
2-6 This unit deals with the skills and knowledge required to produce a range of pastries, cakes and yeast-based
foods in a commercial kitchen or catering operation.
THHBCC10B Plan and prepare food for
buffets
3-6 This unit deals with the skills and knowledge required to plan and prepare foods for buffet situations. There is a
close relationship between this unit, which covers the planning, preparation and cooking of food items for
buffets, and THHADCC02B Plan, prepare and display a buffet which is a more advanced unit and focuses on
the overall planning, design and display of buffets.
THHBCC11B Implement food safety
procedures
2-6 This unit refers to the following of food safety procedures in the workplace as part of a food safety program or
plan. These procedures relate to a food safety program based on the HACCP method (Hazard analysis and
critical control points) but can also be customised to other systems. This unit complies with legislative
requirements for food safety and the implementation of a food safety plan. The development of a food safety
program or plan, and related procedures, is covered in the unit THHS2CC3B Develop a food safety plan.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
36
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHBCC13B Plan and control menu
based catering
3-6 This unit deals with the basic planning, preparing and controlling of menu-based catering within established
enterprise systems. It does not deal with the specialised skills for the development of menus to meet market or
special dietary needs which are found in the units THHADCAT02B Develop menus to meet special dietary and
cultural needs, and THHSCAT04B Design menus to meet market needs.
THHBCC14B Organise bulk cooking
operations
3-6 This unit deals with the organisational process required to organise bulk-cooking operations. It covers those
operations where food is provided to large numbers of people and where food production systems are utilised
rather than food being prepared in an à la carte situation. The selection of food production systems refers to the
selection of equipment already installed for use within an establishment rather than the selection for purchasing
purposes, which is covered in the unit THHADCAT03B Select catering systems.
THHADCC01B Prepare pates and terrines 2-6 This unit deals with the specialist skills and knowledge required to prepare pates and terrines.
THHADCC02B Plan, prepare and display a
buffet
3-6 This unit deals with the advanced skills and knowledge required to design, plan, prepare and display a buffet
creatively. There is a relationship between this unit and THHBCC10B Plan and prepare food for buffets which
deals with the planning, preparation and cooking and presentation of food items for buffets.
THHADCC04B Prepare portion-controlled
meat cuts
3-6 This unit deals with the specialised skills and knowledge required to select quality meats, break down primary
and secondary cuts into portions and prepare a selection of meat products. These skills build on those contained
in the unit THHBCC07B Select, prepare and cook meat, which deals with portioning, preparing and cooking
meat..
THHADCC05B Handle and serve cheese 2-6 This unit deals with the skills and specialised knowledge required to identify, handle and present cheese.
THHADCC06B Prepare chocolate and
chocolate confectionery
2-6 This unit deals with the specialised skills and knowledge required to handle chocolate, prepare individual
chocolates and make chocolate-based confectionery.
THHADCC07B Select, prepare and serve
specialised food items
4-6 This unit deals with the skills and knowledge required to plan, prepare and present specialised food items that
are more unusual in nature. It covers the preparation and service of specialised items as part of a general menu
as well those offered by enterprises which specialise in particular menu items.
THHADCC08B Select, prepare and serve
specialist cuisines
4-6 This unit deals with the skills and knowledge required to plan, prepare and present a range of menu items
within specialised cuisines. It covers the preparation and service of a range of specialised items offered by
enterprises which specialise in a particular cuisine style.
Specialist Asian cuisines are covered in separate units in the Asian Cookery standards.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
37
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHS2CC1B Monitor catering revenue
and costs
4-6 This unit deals with the skills and knowledge required to establish and monitor the costs involved in operating a
food service operation. These tasks are generally undertaken by a qualified cook or chef who also has some
supervisory responsibilities. This unit could be effectively linked with the unit THHGLE13B Manage finances
within a budget for the purposes of training and assessment.
THHS2CC2B Establish and maintain
quality control
4-6 This unit deals with the skills and knowledge required to ensure that high standards of food quality are
established and maintained in a commercial kitchen environment. These tasks are generally undertaken by a
qualified cook or chef who also has some supervisory responsibilities.
THHS2CC3B Develop a food safety
program
4-6 This unit refers to the development, implementation and evaluation of a food safety program for a hospitality or
catering operation where food is stored, prepared and served.
This unit complies with legislative requirements for food safety and the development of a food safety program.
Kitchen managers and chefs would generally have responsibility for the development of the food safety
program. The unit THHBCC11B Implement food safety procedures, deals with the application of policies and
procedures at an operational level, within the enterprise food safety program or plan.
THHCCH01A Prepare cook and serve
food (holistic unit)
2-6 This unit deals with the processes and activities required to prepare, cook and serve food items for a food
service. It incorporates aspects of, preparing, cooking and serving a variety of food items for a service period in
a hospitality enterprise, using a range of basic cooking methods and working as part of a team. This unit
integrates key technical and organisational skills required by a short order or commis cook or caterer. It brings
together the skills and knowledge covered in individual units and focuses on the way these must be applied in a
commercial kitchen. This unit underpins the more advanced integrated unit THHCCH02A Prepare, cook and
serve food for menus.
THHCCH02A Prepare cook and serve
food for menus (holistic
unit)
3-6 This unit deals with the processes and activities required to organise, produce and serve food for menus. It
incorporates all aspects of organising, preparing, cooking and serving a variety of food items for a service
period in a hospitality enterprise, using a range of cooking methods and team co-ordination skills. This unit
integrates key technical and organisational skills required by a commercial cook. It brings together the skills
and knowledge covered in individual units and focuses on the way these must be applied in a commercial
kitchen. The Range Statement and Evidence Guide of this unit contain very specific information about the
extensive range requirements of this unit.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
38
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
Commercial Catering
THHBCAT01B Prepare foods according to
dietary and cultural needs
2-6 This unit refers to the preparation and cooking of foods to meet both basic and specific dietary and cultural
needs generally under instructions from others. It covers the ability to apply basic nutritional principles as well
as deal with special dietary and cultural requirements normally encountered in a variety of hospitality and
catering establishments. This unit applies to all qualified cooks. Menu planning to meet dietary and cultural
needs is found in the unit THHADCAT02B Develop menus to meet dietary and cultural needs.
THHBCAT02B Package prepared
foodstuffs
2-6 This unit refers to the packaging of prepared foodstuffs for transportation from one location to another.
THHBCAT03B Transport and store food in
a safe and hygienic manner
2-6 This unit refers to the transportation of food from a food preparation area to another location. It also deals with
holding or storage on its arrival. The unit applies to all catering operations but is particularly relevant to
external catering and events. This unit does not cover the transport of food for room service which is covered in
the unit THHB08B Provide Room Service. It does not cover the skills required to drive a van or truck which
are covered in the unit TDTC0101B Drive vehicles and other Transport Training Package units.
THHBCAT04B Operate a fast food outlet 2-6 This unit deals with the preparation and service of fast foods in a small outlet in various venues in the
hospitality and tourism industry.
THHBCAT05B Apply cook-chill
production processes
2-6 This unit applies to the planned process of food preparation, cooking, chilling, storage and re-thermalisation of
food by cook-chill.
THHBCAT06B Apply catering control
principles
3-6 This unit covers the application of catering control principles to the ordering, storage and processing of food to
minimise wastage.
THHBCAT07A Apply cook-freeze
production processes
2-6 This unit is equivalent to the unit HLTFS3A Apply cook-freeze production processes, contained within the
Health Training Package, HLT01. It applies to the planned process of food preparation and covers receipt of
goods, cooking, freezing, storing, thawing and re-heating food to ensure microbiological safety and palatability.
The unit may be customised to suit enterprise specific production processes or centralised operations and cover
specific needs. For example, a food production kitchen may not freeze cooked food and its scope of operation
may involve receiving pre-cooked and frozen food for storage, preparation, plating and distribution.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
39
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHADCAT02B Develop menus to meet
special dietary and cultural
needs
3-6 This unit refers to the development of menus and meal plans for all Australians, including meeting specific
dietary and cultural needs. The unit focuses on the knowledge and skills required to meet nutritional
requirements in the preparation of meal plans, diets and menus. The menu may be developed with or without
the direction of a dietician or medical specialist, depending on the job role. This unit builds upon the unit
THHBCAT01B Prepare foods according to dietary and cultural needs. It does not focus on general menu
planning principles involving budgetary and marketing concerns, which are covered in the unit THHSCAT04B
Design menus to meet market needs.
THHADCAT03B Select catering systems 4-6 This unit deals with the evaluation and selection of catering systems, including cook chill systems, to meet the
food production needs of a catering enterprise. It focuses on the planning and evaluation processes undertaken
by supervisors and managers prior to the purchase of a system.
THHSCAT01B Manage facilities
associated with
commercial catering
contracts
4-6 This unit deals with the management of small-scale facilities associated with commercial catering contracts. It
reflects a situation where a caterer may hold a contract to operate a catering outlet within a venue owned by
another organisation (eg within a school or sporting club). The skills in this unit would generally needed by
managers.
THHSCAT02B Plan catering for an event
or function
4-6 This unit deals with the skills and knowledge required to plan the catering for an event or function. While
catering is the major focus of this unit, it also refers to additional services which may be offered by a caterer
such as those related to décor and theme. However, the unit does not cover the broader event management
skills required for a major event which are covered in other specialist event management units within the
Tourism and Hospitality Training Packages.
THHSCAT03B Prepare tenders for
catering contracts
4-6 This unit deals with the skills and knowledge required to prepare tenders for catering contracts. This role could
be undertaken by senior operating personnel, marketing co-ordinators, supervisors or managers within catering
operations.
THHSCAT04B Design menus to meet
market needs
4-6 This unit deals with the skills and knowledge to use menu planning as a marketing and management tool. It is
an extension of skills identified in the unit THHBCC13B Plan and control menu-based catering.
Pastisserie
THHBPT01B Prepare and produce
pastries
3-6 This unit deals with the skills and knowledge required by patissiers in hospitality establishments to prepare and
produce a variety of high-quality pastries and pastry products.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
40
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHBPT02B Prepare and produce cakes 3-6 This unit deals with the skills and knowledge required by patissiers in hospitality establishments to prepare and
produce a variety of high-quality cakes. This unit applies to the preparation and production of a range of basic
cakes in hospitality establishments. It does not include specialised cakes such as gateaux and torten which are
covered in the unit THHABPT02B Produce gateaux, torten and cakes.
THHBPT03B Prepare and produce yeast
goods
3-6 This unit deals with the skills and knowledge required by patissiers in hospitality establishments to prepare and
produce a variety of high-quality yeast goods.
THHADPT01B Prepare bakery products
for patissiers
3-6 This unit deals with the skills and knowledge required by patissiers in hospitality establishments to prepare and
produce a variety of high-quality bakery products.
THHADPT02B Prepare and present
gateaux, torten and cakes
3-6 This unit covers the skills and knowledge required by patissiers to produce, fill, decorate and present a range of
specialised sponges and cakes, where finish, decoration and presentation of a high order is required. It does not
include basic cakes, which are covered in the unit THHBPT02B Prepare and produce cakes.
THHADPT03B Present desserts 3-6 This unit applies the various and specialised techniques of dessert presentation required by patissiers in
hospitality enterprises.
THHADPT04B Prepare and display petits
fours
3-6 This unit applies to the skills required by patissiers in hospitality enterprises. It covers the production, display
and service of a wide range of petits fours including petits fours glacės, marzipan-based petits fours and
caramelised fruits and nuts served as petits fours, to a level of high and consistent quality.
THHADPT05B Prepare and model
marzipan
3-6 This unit deals with the skills required by patissiers in hospitality enterprises. It covers the preparation,
handling and modelling of marzipan and the decorating, colouring and presentation of modelled items.
THHADPT06B Prepare desserts to meet
special dietary
requirements
3-6 This unit applies to the skills required by patissiers in hospitality enterprises. It covers the preparation of a
range of desserts where aspects of nutrition, diet or allergies influence the composition and the ingredients able
to be used.
THHADPT07B Prepare and display sugar
work
3-6 This unit applies to the skills required by patissiers in hospitality enterprises. It covers the preparation of sugar
for sugar work and the planning and production of sugar-based display pieces.
THHADPT08B Plan, prepare and display
sweet buffet show pieces
3-6 This unit applies to the skills required by patissiers in hospitality enterprises. It covers the planning, preparing
and displaying of a wide range of showpieces appropriate for a sweet buffet display and prepared from a range
of suitable materials.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
41
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHSPT01B Plan coffee shop layout,
menu and storage
4-6 This unit deals with the layout, menu and storage aspects of planning a coffee shop which serves patisserie
items. It deals with the production, display and service of patisserie products and suitable beverages. It is
appropriate for patissiers or cooks wishing to open a coffee shop. It must be linked to other appropriate
business management units, as this unit does not cover business planning, marketing and financial
management.
Asian Cookery
THHASC01A Use basic Asian methods
of cookery
2-6 This unit deals with the basic principles and methods used in Asian cookery including national Asian cuisines
as well as regional specialisations. This unit applies to Indonesian, Indian, Malay/Nonya, Japanese, Thai,
Vietnamese and Chinese cuisines. It may be applied to a particular cuisine or across a variety, allowing for
different needs and contexts. This unit underpins the achievement of competence in all other units related to
Asian cookery.
THHASC02A Produce appetisers and
snacks for Asian cuisines
2-6 This unit deals with the skills and knowledge required to prepare and present appetisers and snacks for Asian
cuisines. The precise application of the unit may vary within particular cuisines and is dependent on specific
preparation techniques, ingredients and presentation requirements. This unit applies to Indonesian, Indian,
Malay / Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a particular cuisine or
across a variety, allowing for different needs and contexts.
THHASC03A Prepare stocks and soups
for Asian cuisines
2-6 This unit deals with the skills and knowledge required to prepare stocks and soups for Asian cuisines. The
precise application of the unit may vary within particular cuisines and is dependent on specific preparation
techniques, ingredients and presentation requirements within enterprises. This unit applies to Indonesian,
Indian, Malay /Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a particular
cuisine or across a variety, allowing for different needs and contexts.
THHASC04A Prepare sauces, dips and
accompaniments for Asian
cuisines
2-6 This unit deals with the skills and knowledge required to prepare and present sauces, dips and accompaniments
for Asian cuisines. The precise application of the unit may vary within particular cuisines and is dependent on
specific preparation techniques, ingredients and presentation requirements within enterprises. This unit applies
to Indonesian, Indian, Malay / Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a
particular cuisine or across a variety, allowing for different needs and contexts.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
42
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHASC05A Prepare salads for Asian
cuisines
2-6 This unit deals with the skills and knowledge required to prepare salads, sauces, dressings and accompaniments
for national and regional Asian cuisines. The precise application of the unit may vary within particular cuisines
and is dependent on specific preparation techniques, ingredients and presentation requirements within
enterprises. This unit applies to Indonesian, Malay / Nonya, Japanese, Thai, Vietnamese cuisines. It may be
applied to a particular cuisine or across a variety, allowing for different needs and contexts.
THHASC06A Prepare rice and noodles
for Asian cuisines
2-6 This unit deals with the skills and knowledge required to prepare rice and noodles for national and regional
Asian cuisines. The precise application of the unit may vary within particular cuisines and is dependent on
specific preparation techniques, ingredients and presentation requirements within enterprises. This unit applies
to Indian, Indonesian, Malay / Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a
particular cuisine or across a variety, allowing for different needs and contexts.
THHASC07A Prepare meat, poultry,
seafood and vegetables for
Asian cuisines
2-6 This unit deals with the skills and knowledge required to prepare meat, poultry, seafood and vegetables for
national and regional Asian cuisines. The precise application of the unit may vary within particular cuisines and
is dependent on specific preparation techniques, ingredients and presentation requirements within enterprises.
This unit applies to Indonesian, Indian, Malay / Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It
may be applied to a particular cuisine or across a variety, allowing for different needs and contexts.
THHASC08A Prepare desserts for Asian
cuisines
2-6 This unit deals with the skills and knowledge required to prepare desserts for national and regional Asian
cuisines. The precise application of the unit may vary within particular cuisines and is dependent on specific
preparation techniques, ingredients and presentation requirements within enterprises. This unit applies to
Indonesian, Indian, Malay / Nonya, Japanese, Chinese, Thai and Vietnamese cuisines. It may be applied to a
particular cuisine or across a variety, allowing for different needs and contexts.
THHASC09A Prepare curry paste and
powder for Asian cuisines
2-6 This unit deals with the skills and knowledge required to prepare curry pastes and powders for national and
regional Asian cuisines. The precise application of the unit may vary within particular cuisines and is
dependent on specific preparation techniques, ingredients and presentation requirements within enterprises.
This unit applies to Indonesian, Indian, Malay / Nonya and Thai cuisines. It may be applied to a particular
cuisine or across a variety, allowing for different needs and contexts.
THHASC10A Prepare satay for Asian
cuisines
2-6 This unit deals with the skills and knowledge required to prepare satay for national and regional Asian cuisines.
The precise application of the unit may vary within particular cuisines and is dependent on specific preparation
techniques, ingredients and presentation requirements within enterprises. This unit applies to Indonesian and
Malay/Nonya cuisines but is also applicable to other Asian cuisines. It may be applied to a particular cuisine or
across a variety, allowing for different needs and contexts.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
43
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHASC11A Prepare vegetarian dishes
for Asian cuisines
2-6 This unit deals with the skills and knowledge required to prepare vegetarian dishes for national and regional
Asian cuisines. The precise application of the unit may vary within particular cuisines and is dependent on
specific preparation techniques, ingredients and presentation requirements within enterprises. This unit applies
to Indonesian, Indian, Malay / Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a
particular cuisine or across a variety, allowing for different needs and contexts.
THHASC12A Select, prepare and serve
specialist Asian cuisines
3-6 This unit deals with the skills and knowledge required to select, prepare and serve specialist Asian cuisines.
These cuisines may be national or regional and cover a full range of menu items or specialised areas within a
menu. This unit applies to Indonesian, Indian, Malay/Nonya, Japanese, Thai, Vietnamese and Chinese cuisines,
however may also be applied to other Asian cuisines. It may be applied to a particular cuisine or across a
variety, allowing for different needs and contexts.
THHASC13A Plan menus for Asian
cuisines
3-6 This unit deals with the skills and knowledge required to plan menus for Asian cuisines. It covers the
development of menu concepts and content, costing and development of systems required to support the menu
and its production, as well as planning, design and printing of menus. This unit applies to Indonesian, Indian,
Malay / Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a particular cuisine or
across a variety, allowing for different needs and contexts.
THHASC14A Design and operate an
Asian kitchen
4-6 This unit deals with the skills and knowledge required to design and operate a kitchen where Asian cuisines are
prepared and served. It applies to kitchen supervisors or owner/managers wishing to set up an Asian kitchen.
This unit applies to Indonesian, Indian, Malay / Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It
may be applied to a particular cuisine or across a variety, allowing for different needs and contexts.
THHJA04B Prepare and produce
Japanese raw fish
(sashimi)
2-6 This unit deals with the skills and knowledge required to prepare raw fish dishes (sashimi) for Japanese cuisine.
THHJA05B Prepare and produce
Japanese steamed,
simmered, grilled and
deep-fried dishes
2-6 This unit deals with the skills and knowledge required to prepare a range of Japanese dishes prepared by
simmering, steaming, grilling, deep-frying.
THHJA07B Prepare and produce
Japanese one pot cookery
2-6 This unit deals with the skills and knowledge required to prepare and produce Japanese one pot cookery.
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
44
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
THHJA08B Prepare and produce
Japanese rice cookery
2-6 This unit deals with the skills and knowledge required to prepare types of rice for Japanese cuisine.
THHJA10B Prepare and produce
Japanese fruit, cakes and
sweetmeats
2-6 This unit deals with the skills and knowledge required to prepare fruits, cakes and sweetmeats in Japanese
cuisine.
THHCH11B Prepare and produce
Chinese dim sum
2-6 This unit deals with the skills and knowledge required to prepare and produce dim sum for Chinese cuisines.
THHCH12B Prepare and produce
Chinese roast meat cuts
and poultry
2-6 This unit deals with the skills and knowledge required to prepare and produce roast meats and poultry for
Chinese cuisines.
THHINDN07B Prepare and produce
tandoori food items
2-6 This unit deals with the skills and knowledge required to prepare and produce tandoori food items for Indian
cuisine.
THHINDN09B Prepare and produce
Indian breads
2-6 This unit deals with the preparation and presentation of Indian breads, naan, poori, chappati, paratha, dosa.
THHINDN10B Prepare and produce
Indian sweetmeats
2-6 This unit deals with the skills and knowledge required to prepare and produce sweetmeats for Indian cuisine.
THHINDN11B Prepare and produce
Indian chutney and pickles
2-6 This unit deals with the skills and knowledge required to prepare and produce pickles and chutneys for Indian
cuisine.
THHINDO09B Prepare and produce
Indonesian crackers
2-6 This unit deals with the skills and knowledge required to produce Indonesian crackers (krupuk and emping
melinjo).
E-Business
THHGCT04A Participate in co-operative
online marketing
initiatives for the tourism
industry
4-6 This unit deals with the evaluation of online co-operative tourism marketing initiatives, provision of
appropriate website content and updating of content using remote authoring skills. It includes general
knowledge of online marketing initiatives in the tourism industry and basic technical skills which all business
operators need to participate effectively
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
45
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
BSBEBUS501A Evaluate e-business
opportunities
5-6 Evaluation of the impact of e-business for an industry sector, new opportunities or capabilities provided by the
Internet, threats and opportunities related to e-business, and risks / obstacles to be overcome to take advantage
of e-business
BSBEBUS502A Evaluate e-business
models
5-6 Evaluation of different e-business models such as e-shop, e-mall, e-brokerage, e-procurement, e-auction,
collaboration partners etc.
BSBEBUS603A Evaluate new technologies
for business
5-6 Identification of new technologies and evaluation of their suitability to the business
BSBEBUS601A Develop an e-business
strategy
5-6 Environmental analysis and strategic planning for e-business that supports the organisation‟s overall business
strategy
BSBEBUS602A Develop an action plan for
an e-business strategy
5-6 Development of an action plan or operational plan for the implementation and management of an e-business
strategy
BSBEBUS504A Implement an e-business
strategy
5-6 Implementation, monitoring and review of e-business strategy
BSBEBUS613A Develop online customer
service strategies
5-6 Investigating requirements for online customer service, development of policy and strategies for the delivery of
customer services and monitoring and evaluation of policy implementation
BSBEBUS614A Build online customer
loyalty
5-6 Development, implementation and monitoring of customer loyalty strategies for e-business
BSBEBUS408A Implement and monitor
delivery of quality
customer service online
4-6 Implementation and monitoring of online customer service policy, developing and enhancing customer
relationships online, integrating customer service into business processes and continuous improvement of
customer service in accordance with company policy
BSBEBUS604A Develop a business
website strategy
5-6 Development of a web strategy that supports the business strategy, determining marketing objectives and
strategies for the website and planning its integration into business operations
BSBEBUS507A Manage the business
aspects of a website
5-6 Business management and ongoing monitoring of a website to continuously improve its effectiveness
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
46
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
BSBEBUS407A Review and maintain the
business aspects of a
website
4-6 Data analysis, review of website content and updating and maintenance of the business aspects of a website
THHGCT05A Build and launch a website
for a small business
5-6 Building a basic website to meet business needs, including selecting a hosting service, planning the structure
and undertaking the actual construction of the site
CUFIMA01A Produce and manipulate
digital images
4-6 Production and manipulation of digital images
BSBEBUS521A Plan e-marketing
communications
5-6 Online marketing research, preparing and e-marketing plan and a website marketing strategy
BSBEBUS522A Conduct e-marketing
communications
5-6 Preparing advertisements for Internet, email or facsimile, using and evaluating the effectiveness of electronic
marketing
BSBEBUS401A Conduct online research 4-6 Researching business information using Internet, intranet or extranet, communicating with team as required and
presenting reports on research outcomes
BSBEBUS516A Manage online purchasing 5-6 Evaluation of online purchasing methods, development and implementation of a business-to-business
purchasing strategy and monitoring and review of online purchasing in the business
BSBEBUS519A Manage online sales
systems
5-6 Development and implementation of an e-business selling strategy and the monitoring and review of online
selling in the business
BSBEBUS520A Manage online payments
systems
5-6 Evaluation of online payment system/s, determining appropriate online payment system/s for the business and
integrating, monitoring and reviewing the online payment system/s
BSBEBUS517A Manage online inventory 5-6 Selection of and online inventory management model for the business, sourcing inventory, monitoring and
maintaining inventory
BSBEBUS404A
Trade online
Trade online 4-6 Assessment of suppliers, ordering, purchasing, selling or exchanging business goods and services online
including the use of electronic shopping agents, reverse markets and auctions
BSBEBUS405A Conduct online financial
transactions
4-6 Evaluation, use and management of online financial services
Appendix C
Tourism and Hospitality Competency Standards: AQF Packaging and Summary of Content
47
UNIT CODE UNIT TITLE SUITABLE AQF
PACKAGING
LEVELS (WITHIN
TOURISM &
HOSPITALITY
QUALIFICATIONS
ONLY)
DESCRIPTOR
ICAITS193A Connect a workstation to
the Internet
4-5 Basic skills to connect a computer to the Internet
BSBEBUS302A Use and maintain
electronic mail system
3-5 Organisation and maintenance of electronic mail system
BSBEBUS403A Communicate
electronically
4-5 Online communication, electronic conferencing and collaboration, and participation in a virtual community via
Internet / intranet / extranet and implementation of organisational policies and procedures
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
1 1 1
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
Common Core
THHCOR01B Work with colleagues and customers None
THHCOR02B Work in a socially diverse environment None
THHCOR03B Follow health, safety and security
procedures
None
Customer Service, Sales and Marketing
THHGCS01B Develop and update local knowledge None
THHGCS02B Promote products and services to
customers
None
THHGCS03B Deal with conflict situations THHCOR01B Work with colleagues and customers
THHGCS04B Make presentations None
THHGCS06B Plan and implement sales activities THTSOP04B Sell tourism products and services
THHGCS08B
Establish and conduct business
relationships
THHGCS07B Co-ordinate marketing activities THHGCS08B
Establish and conduct business
relationships
THHGCS08B Establish and conduct business
relationships
None
THTSMA01B Co-ordinate the production of
brochures and marketing materials
None
THTSMA02B Create a promotional display / stand None
Hygiene, Health, Safety and Security
THHGHS01B Follow workplace hygiene procedures None
THHGHS02B Clean premises and equipment THHGHS01B Follow workplace hygiene procedures
THHGHS03B Provide first aid None
THHGHS11A Manage casualty in a remote area THHGHS03B Provide first aid
THHBTHS06B Apprehend offenders None
THHBTHS16B Provide lost and found facility None
THHADTHS01B Plan and conduct evacuation of
premises
None
THHADTHS02B Provide for safety of VIPs None
General Administration
THHGGA01B Communicate on the telephone None
THHGGA02B Perform office procedures None
THHGGA03B Source and present information None
THHGGA04B Prepare business documents None
THHGGA05B Plan and manage meetings None
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
2 2
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHGGA06B Receive and store stock None
THHGGA07B Control and order stock THHGGA06B
or
Receive and store stock
THHBKA03B
Receive and store kitchen supplies
Financial Administration
THHGFA01B Process financial transactions None
THHGFA02B Maintain financial records None
BSBADM309A Process accounts payable and
receivable
None
BSBADM308A Process payroll None
BSBADM310A Maintain a general ledger None
THHGFA06A Interpret financial information None
BSBADM505A Manage payroll None
BSBADM408A Prepare financial reports None
Computer Technology
BSBCMN108A Develop keyboard skills None
BSBCMN205A Use business technology None
BSBCMN213A Produce simple word processed
documents
None
BSBCMN306A Produce business documents None
BSBADM304A Design and develop text documents None
BSBADM305A Create and use databases None
BSBADM306A Create electronic presentations None
BSBADM403A Develop and use complex databases None
BSBCMN214A Create and use simple spreadsheets None
BSBADM404A Develop and use complex spreadsheets None
Technical and Maintenance Services
THTGTM01B Carry out general maintenance None
THTGTM02B Carry out grounds maintenance None
THTGTM03B Monitor water quality None
THTGTM04B Carry out specialist maintenance and
construction
Relevant trade test applies
THTGTM05B Supervise maintenance operations Relevant trade test applies
Languages Other than English
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
3 3 3
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THTLANO1--A
Conduct basic workplace oral
communications in a language other
than English
None
THTLANO2--A
Conduct routine workplace oral
communications in a language other
than English
None
THTLANO3--A Conduct workplace oral
communications in a language other
than English
None
THTLANW3--A Read and write workplace information
in a language other than English
None
THTLANO4--A Conduct complex workplace oral
communications in a language other
than English
None
THTLANW4--A Read and write workplace documents in
a language other than English
None
Merchandise Sales
WRRS1B Sell products and services None
WRRS2B Advise on products and services None
WRRCS2B Apply point of sale handling procedures None
WRRLP2B Minimise theft None
WRRM1B Merchandise products None
Training and Assessment
THHGTR01B Coach others in job skills None
BSZ401A Plan assessment None
BSZ402A Conduct assessment None
BSZ403A Review assessment None
BSZ404A Train small groups None
BSZ405A Plan and promote a training program None
BSZ406A Plan a series of training sessions None
BSZ407A Deliver training sessions None
BSZ408A Review training None
Leadership and Management
THHGLE01B Monitor work operations None
THHGLE02B Implement workplace health, safety and
security procedures
None
THHGLE03B Develop and implement operational
plans
THHGLE01B Monitor work operations
THHGLE04B Establish and maintain a safe and
secure workplace
THHGLE02B Implement workplace health, safety
and security procedures
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
4 4
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHGGA08B Plan and establish systems and
procedures
None
THHGGA09B Manage projects THHGLE03B
Develop and implement operational
plans
THHGLE08B Lead and manage people
THHGFA06A Interpret financial information
THHGLE13B Manage finances within a budget
THHGLE14B Prepare and monitor budgets
THHGLE16B Manage physical assets THHGLE04B Establish and maintain a safe and
secure workplace
THHGLE15B Manage financial operations
THHGLE17B Manage and purchase stock THHGGA06B
or
Receive and store stock
THHBKA03B Receive and store kitchen supplies
THHGGA07B Control and order stock
THHGLE18B Monitor and maintain computer
systems
None
THHGLE19B Develop and implement a business plan THHGLE03B Develop and implement operational
plans
THHGLE04B Establish and maintain a safe and
secure workplace
THHGLE08B Lead and manage people
THHGLE11B Manage quality customer service
THHGLE12B Develop and manage marketing
strategies
THHGFA06A Interpret financial information
THHGLE13B Manage finances within a budget
THHGLE14B Prepare and monitor budgets
THHGLE15B Manage financial operations
THHGLE16B Manage physical assets
THHGLE20B Develop and update the legal
knowledge required for business
compliance
THHGLE20B Develop and update the legal
knowledge required for business
compliance
None
THHGLE22A Manage risk None
THHGLE05B Roster staff None
THHGLE06B Monitor staff performance THHGTR01B Coach others in job skills
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
5 5 5
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHGLE07B Recruit and select staff None
THHGLE08B Lead and manage people THHGCS03B Deal with conflict situations
THHGLE01B Monitor work operations
THHGLE09B Manage workplace diversity THHCOR02B Work in a socially diverse
environment
THHGCS03B Deal with conflict situations
THHGLE01B Monitor work operations
THHGLE10B Manage workplace relations THHGCS03B Deal with conflict situations
THHGLE01B Monitor work operations
THHGLE08B Lead and manage people
THHGLE09B Manage workplace diversity
THHGLE21B Provide mentoring support to business
colleagues
None
THHGLE11B Manage quality customer service THHGLE08B Lead and manage people
THHGLE12B
Develop and manage marketing
strategies
None
THHGLE13B Manage finances within a budget THHGFA06A Interpret financial information
THHGLE14B Prepare and monitor budgets THHGFA06A Interpret financial information
THHGLE13B Manage finances within a budget
THHGLE15B Manage financial operations THHGFA06A Interpret financial information
THHGLE13B Manage finances within a budget
THHGLE14B Prepare and monitor budgets
Tourism Core
THTTCO01B Develop and update tourism industry
knowledge
None
Planning and Product Development
THTPPD01B Create and implement strategic product
development initiatives
None
THTPPD02B Research tourism data None
THTPPD03B Source and package tourism products
and services
None
THTPPD06B Plan and develop ecologically
sustainable tourism operations
THTPPD01B Create and implement strategic
product development initiatives
THTPPD07B Plan and develop culturally appropriate
tourism operations
THTPPD01B Create and implement strategic
product development initiatives
THTPPD12B Develop host community awareness of
tourism
None
THTPPD13B Assess tourism opportunities for local
communities
None
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
6 6
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THTPPD14B Develop and implement local / regional
tourism plan
None
Meetings and Events
THTSOP15B Process and monitor event registrations THHGGA02B
Perform office procedures
THHGCS05B Organise in-house functions None
THTFME01B Co-ordinate guest / delegate registration
at venue
None
THTFME02B Provide on-site event management
services
None
THTPPD08B Plan and develop event proposals and
bids
THHGGA04B Prepare business documents
THTPPD09B Develop conference programs None
THTPPD10B Develop and implement sponsorship
plans
None
THTFME03A Develop and update event industry
knowledge
None
THTFME04A Develop an event concept None
THTFME05A Select event venues and sites None
THTFME06A Manage event contractors None
THTFME07A Organise and monitor infrastructure for
outdoor events
THTFME06A Manage event contractors
THTFME08A Integrate technology into the event
management process
None
THTFME09A Develop and update knowledge of
protocol
None
SRXEVT007A Manage spectators at an event or
program
SRXRIS002A Conduct a risk audit and develop a risk
management policy
SRXEME004A Co-ordinate emergency response
SRXEVT002A Organise meeting/event and provide
on-site meeting/event management
services
Sales and Office Operations
THTSOP01B Operate an automated information
system
None None
THTSOP02B Source and provide destination
information and advice
None
THTSOP03B Access and interpret product
information
None
THTSOP04B Sell tourism products and services THTSOP03B Access and interpret product
information
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
7 7 7
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THTSOP05B Prepare quotations THTSOP03B Access and interpret product
information
THTSOP06B Receive and process reservations None
THTSOP07B Book and co-ordinate supplier services THTSOP03B Access and interpret product
information
THTSOP08B Operate a computerised reservations
system
None
THTSOP09B Process non-air documentation THTSOP03B Access and interpret product
information
THTSOP13B Apply advanced airfare rules and
procedures
THTSOP20A Construct normal international airfares
THTSOP14B Administer billing and settlement plan None
THTSOP16B Maintain a product inventory
THTSOP18A Process air documentation None
THTSOP19A Construct domestic airfares None
THTSOP20A Construct normal international airfares None
THTSOP21A Construct promotional international
airfares
None
Tour Operations
THTSOP17B Allocate tour resources None
THTFTO01B Conduct pre-departure checks None
TDTC197B Drive vehicle None
TDTC897B Drive coach/bus None
TDTB397B Carry out vehicle servicing and
maintenance
None
THTFTO02B Operate and maintain a 4WD vehicle TDTB0301B Carry out vehicle maintenance and
minor repairs
THTFTO03B Set up and operate a campsite None
THTFTO04B Provide campsite catering THHGHS01B Follow workplace hygiene procedures
THTFTO05B Operate tours in a remote area THHGHS03B Provide first aid
Guiding
THTFTG01B Work as a guide None
THTFTG02B Offer arrival and departure assistance None
THTFTG03B Develop and maintain the general
knowledge required by guides
THTFTG06B Prepare and present tour commentaries
or activities
THTFTG04B Coordinate and operate a tour None
THTFTG05B Lead tour groups None
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
8 8
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THTFTG06B Prepare and present tour commentaries
or activities
One of the following:
THTFTG03B Develop and maintain the general
knowledge required by guides
THTFTG07B Research and share general
information on indigenous Australian
cultures
THTFTG08B Interpret aspects of local indigenous
Australian culture
THTFTG12A Prepare specialised interpretive
content (flora, fauna and landscape)
THTFTG13A Prepare specialised interpretive
content (marine environments)
THTFTG14A Prepare specialised interpretive
content (cultural and heritage
environments)
THTFTG07B Research and share general information
on indigenous Australian cultures
None
THTFTG08B Interpret aspects of local indigenous
Australian culture
None
THTFTG11B Manage extended touring programs THTFTG04B Coordinate and operate a tour
THTFTG05B Lead tour groups
THTFTG12A Prepare specialised interpretive content
(flora, fauna and landscape)
THTFTG06B Prepare and present tour commentaries
or activities
THTFTG13A Prepare specialised interpretive content
(marine environments
THTFTG06B Prepare and present tour commentaries
or activities
THTFTG14A Prepare specialised interpretive content
(cultural and heritage environments)
THTFTG06B Prepare and present tour commentaries
or activities
THTPPD04B Plan and implement minimal impact
operations
None
THTPPD05B Plan and develop interpretive activities None
Attractions and Theme Parks
THTFAT01B Provide on-site information and
assistance
None
THTFAT02B Monitor entry to venue None
THTFAT03B Provide a site briefing or scripted
commentary
None
THTFAT04B Operate a ride location None
THTFAT05B Load and unload a ride None
THTFAT06B Maintain safety in water based rides None
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
9 9 9
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THTFAT07B Supervise ride operations THTFAT02B Monitor entry to venue
THTFAT04B Operate a ride location
THTFAT05B Load and unload a ride
and where water based rides are involved:
THTFAT06B Maintain safety in water based rides
THTFAT08B Operate a games location THHFAT02B Monitor entry to venue
THHGFA01B Process financial transactions
THTFAT09B Spruik at a games location THHFAT02B Monitor entry to venue
THHGFA01B Process financial transactions
THTFAT08B Operate a games location
THTFAT10B Operate animal enclosure / exhibit None
THTFAT11B Provide general animal care None
THTFAT12B Rescue animals None
THTFAT13B Provide customers with information on
animals
None
THTFAT14B Co-ordinate and monitor animal care None
THTFAT15B Train and condition animals THTFAT10B Operate animal enclosure/exhibit
THTFAT13B Provide customers with information
on animals
THTFAT16B Supervise animal enclosures / exhibits THTFAT10B Operate animal enclosure/exhibit
THTFAT11B Provide general animal care
THTFAT13B Provide customers with information
on animals
THTFAT14B Co-ordinate & monitor animal care
THTFAT17B Manage animal enclosures / exhibits THTFAT10B
Operate animal enclosure/exhibit
THTFAT11B Provide general animal care
THTFAT13B Provide customers with information
on animals
THTFAT14B Co-ordinate & monitor animal care
THTFAT16B Supervise animal enclosures/exhibits
Wine Tourism
THHBFB04B Provide table service of alcoholic
beverages
THHGHS01B Follow workplace hygiene procedures
THHBFB09B Provide responsible service of alcohol
THHBFB09B Provide responsible service of alcohol None
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
10 10
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHBFB11B Develop and update food and beverage
knowledge
None
THHADFB02B Provide specialist advice on wine FDDCDSEWA Evaluate wines (standard)
THHADFB08A Manage wine for a wine outlet THHADFB02B Provide specialist advice on wine
FDDCDSEWA Evaluate wines (standard)
FDDCDSEWAA Evaluate wines (advanced)
FDFCDSWT1A Promote wine tourism information None
FDFCDSPTA Prepare for a product tasting None
FDFCDSCPTA Conduct a product tasting (standard) None
FDFCDSEWA Evaluate wines (standard) None
FDFCDSEWAA Evaluate wines (advanced) None
Hospitality Core
THHHCO01B Develop and update hospitality industry
knowledge
None
Food and Beverage
THHBFB00B Clean and tidy bar areas THHGHS01B Follow workplace hygiene procedures
THHBFB01B Operate a bar THHBFB00B Clean and tidy bar areas
THHGHS01B Follow workplace hygiene procedures
THHGFA01B Process financial transactions
THHBFB09B Provide responsible service of alcohol
THHBFB02B Provide a link between kitchen and
service areas
THHGHS01B
Follow workplace hygiene procedures
THHBFB03B Provide food and beverage service THHGHS01B Follow workplace hygiene procedures
THHBFB02B Provide a link between kitchen and
service areas
THHBFB04B Provide table service of alcoholic
beverages
THHGHS01B Follow workplace hygiene procedures
THHBFB09B Provide responsible service of alcohol
THHBFB05B Operate cellar systems THHGGA06B Receive and store stock
THHBFB06B Complete retail liquor sales THHGFA0B Process financial transactions
THHGGA06B Receive and store stock
THHGGA07B Control and order stock
THHBFB08B Provide room service THHGHS01B Follow workplace hygiene procedure
THHBFB09B Provide responsible service of alcohol
THHBFB09B Provide responsible service of alcohol None
THHBFB10B Prepare and serve non-alcoholic
beverages
THHGHS01B Follow workplace hygiene procedures
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
11 11 11
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHBFB11B Develop and update food and beverage
knowledge
None
THHBFB12A Prepare and serve espresso coffee THHGHS01B Follow workplace hygiene procedures
THHADFB01B Provide specialist advice on food THHBFB11B Develop and update food and beverage
knowledge
THHADFB02B Provide specialist advice on wine FDDCDSEWA Evaluate wines (standard)
THHADFB03B Prepare and serve cocktails THHGHS01B Follow workplace hygiene procedures
THHBFB09B Provide responsible service of alcohol
THHGFA01B Process financial transactions
THHBFB00B Clean and tidy bar areas
THHBFB01B Operate a bar
THHADFB05A Plan and monitor espresso coffee
service
THHGHS01B Follow workplace hygiene procedures
THHBFB12A Prepare and service espresso coffee
THHADFB06B Provide gueridon service THHGHS01B Follow workplace hygiene procedures
THHBFB02B Provide a link between kitchen and
service areas
THHBFB03B Provide food and beverage service
THHBFB11B Develop and update food and beverage
knowledge
THHADFB07B Provide silver service
THHADFB07B Provide silver service THHGHS01B Follow workplace hygiene procedures
THHBFB02B Provide a link between kitchen and
service areas
THHBFB03B Provide food and beverage service
THHBFB11B Develop and update food and beverage
knowledge
THHADFB08A Manage wine for a wine outlet THHADFB02B Provide specialist advice on wine
FDDCDSEWA Evaluate wines (standard)
FDDCDSEWAA Evaluate wines (advanced)
Gaming
THHBG01B Attend gaming machines THHGFA01B Process financial transactions
THHBG02B Operate a TAB outlet THHGFA01B Process financial transactions
THHBG03B Conduct a Keno game THHGFA01B Process financial transactions
THHADG01B Analyse and report on gaming machine
data
THHBG01B Attend gaming machines
THHGFA01B Process financial transactions
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
12 12
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHADG02A Develop and manage gaming activities THHBG01B Attend gaming machines
THHGFA01B Process financial transactions
THHADG01B Analyse and report on gaming
machine data
THHADG03B Provide responsible gambling services None
Front Office
THTSOP06B Receive and process reservations None
THTSOP08B Operate a computerised reservations
system
None
THHBFO02B Provide accommodation reception
services
THHGGA01B Communicate on the telephone
THHGGA02B Perform office procedures
THHGFA01B Process financial transactions
THHBFO08B Conduct night audit THHGFA02B Maintain financial records
THHBFO09B Provide club reception services None
THHBFO10B Provide porter services None
Housekeeping
THHBH01B Provide housekeeping services to guests None
THHBH03B Prepare rooms for guests THHGHS01B
Follow workplace hygiene
requirements
THHGHS02B Clean premises and equipment
THHBH05B Launder linen and guest clothes THHGHS01B Follow workplace hygiene procedures
THHBH06B Provide valet service THHGHS01B
Follow workplace hygiene
requirements
THHGCS01B Develop and update local knowledge
Commercial Cookery
THHBKA01B Organise and prepare food THHGHS01B Follow workplace hygiene procedures
THHBKA02B Present food THHGHS01B Follow workplace hygiene procedures
THHBKA03B Receive and store kitchen supplies THHGHS01B Follow workplace hygiene procedures
THHBKA04B Clean and maintain kitchen premises THHGHS01B Follow workplace hygiene procedures
THHBCC01B Use basic methods of cookery THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC02B Prepare appetisers and salads THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
13 13 13
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHBCC00B Prepare sandwiches THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBCC03B Prepare stocks, sauces and soups THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHBCC04B Prepare vegetables, eggs and
farinaceous dishes
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHBCC05B Prepare and cook poultry and game THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHBCC06B Prepare and cook seafood THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHBCC07B Select, prepare and cook meat THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBCC01B Use basic methods of cookery
THHBCC08B Prepare hot and cold desserts THHGHS01B Follow workplace hygiene procedures
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHBCC09B Prepare pasty, cakes and yeast goods
THHBCC09B Prepare pastry, cakes and yeast goods THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHBCC10B Plan and prepare food for buffets THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHBCC11B Implement food safety procedures THHGHS01B Follow workplace hygiene procedures
THHBCC13B Plan and control menu based catering
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
14 14
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHBCC14B Organise bulk cooking operations THHGHS01B Follow workplace hygiene procedures
THHBCC11B Implement food safety procedures
THHADCC01B Prepare pates and terrines THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHADCC02B Plan, prepare and display a buffet THHBCC10B Plan and prepare food for buffets
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHADCC04B Prepare portion-controlled meat cuts THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBCC01B Use basic methods of cookery
THHBCC07B Select, prepare and cook meat
THHADCC05B Handle and serve cheese THHGHS01B Follow workplace hygiene procedures
THHADCC06B Prepare chocolate and chocolate
confectionery
THHGHS01B Follow workplace hygiene procedures
THHADCC07B Select, prepare and serve specialised
food items
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHADCC08B Select, prepare and serve specialist
cuisines
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHS2CC1B Monitor catering revenue and costs None
THHS2CC2B Establish and maintain quality control None
THHS2CC3B Develop a food safety program THHBCC11B Implement food safety procedures
THHCCH01A Prepare cook and serve food (holistic
unit)
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBKA03B Receive and store kitchen supplies
THHBCC01B Use basic methods of cookery
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
15 15 15
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHCCH02A Prepare cook and serve food for menus
(holistic unit)
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBKA03B Receive and store kitchen supplies
THHBKA04B Clean and maintain kitchen premises
THHBCC11B Implement food safety procedures
THHBCC13B Plan and control menu based catering
and THHBCC1-10B
or for Asian Cookery:
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHBKA03B Receive and store kitchen supplies
THHBKA04B Clean and maintain kitchen premises
THHBCC11B Implement food safety procedures
THHBCC13B Plan and control menu based catering
and THHASC01A- 08A
Commercial Catering
THHBCAT01B Prepare foods according to dietary and
cultural needs
THHGHS01B Follow workplace hygiene procedures
THHBCAT02B Package prepared foodstuffs THHGHS01B Follow workplace hygiene procedures
THHBCC11B Implement food safety procedures
THHBCAT03B Transport and store food in a safe and
hygienic manner
THHGHS01B Follow workplace hygiene procedures
THHBCC11B Implement food safety procedures
THHBCAT04B Operate a fast food outlet THHGHS01B Follow workplace hygiene procedures
THHGFA01B Process financial transactions
THHBCAT05B Apply cook-chill production processes THHGHS01B Follow workplace hygiene procedures
THHBCC11B Implement food safety procedures
THHBCAT06B Apply catering control principles None
THHBCAT07A Apply cook-freeze production
processes
THHGHS01B Follow workplace hygiene procedures
THHBCC11B Implement food safety procedures
THHADCAT02B Develop menus to meet special dietary
and cultural needs
THHBCAT01B Prepare foods according to dietary and
cultural needs
THHADCAT03B Select catering systems None
THHSCAT01B Manage facilities associated with
commercial catering contracts
None
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
16 16
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHSCAT02B Plan the catering for an event or
function
None
THHSCAT03B Prepare tenders for catering contracts THHGGA04B Prepare business documents
THHSCAT04B Design menus to meet market needs None
Patisserie
THHBPT01B Prepare and produce pastries THHGHS01B Follow workplace hygiene procedures
THHBPT02B Prepare and produce cakes THHGHS01B Follow workplace hygiene procedures
THHBPT03B Prepare and produce yeast goods THHGHS01B Follow workplace hygiene procedures
THHADPT01B Prepare bakery products for patissiers THHGHS01B Follow workplace hygiene procedures
THHADPT02B Prepare and present gateaux, torten and
cakes
THHGHS01B Follow workplace hygiene procedures
THHADPT03B Present desserts THHGHS01B Follow workplace hygiene procedures
THHBCC08B Prepare hot and cold desserts
THHADPT04B Prepare and display petits fours THHGHS01B Follow workplace hygiene procedures
THHBPT01B Prepare and produce pastries, and:
THHBPT02B Prepare and produce cakes, and:
THHBPT03B Prepare and produce yeast goods
or:
THHBCC09B
Prepare pastry, cakes & yeast goods
THHADPT05B Prepare and model marzipan THHGHS01B Follow workplace hygiene procedures
THHADPT06B Prepare desserts to meet special dietary
requirements
THHGHS01B Follow workplace hygiene procedures
THHBCC08B Prepare hot and cold desserts
THHBCAT01B Prepare foods according to dietary and
cultural needs
THHADPT07B Prepare and display sugar work THHGHS01B Follow workplace hygiene procedures
THHADPT08B Plan, prepare and display sweet buffet
show pieces
THHGHS01B Follow workplace hygiene procedures
THHSPT01B Plan coffee shop layout, menu and
storage
None
Asian Cookery
THHASC01A Use basic Asian methods of cookery THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC02A Produce appetisers and snacks for
Asian cuisines
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
17 17 17
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHASC03A Prepare stocks and soups for Asian
cuisines
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHASC04A Prepare sauces, dips and
accompaniments for Asian cuisines
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHASC05A Prepare salads for Asian cuisines THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHASC06A Prepare rice and noodles for Asian
cuisines
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHASC07A Prepare meat, poultry, seafood and
vegetables for Asian cuisines
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHASC08A Prepare desserts for Asian cuisines THHGHS01B Follow workplace hygiene procedures
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHASC09A Prepare curry paste and powder for
Asian cuisines
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHASC10A Prepare satay for Asian cuisines THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHASC11A Prepare vegetarian dishes for Asian
cuisines
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHASC12A Select, prepare and serve specialist
Asian cuisines
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHASC13A Plan menus for Asian cuisines None
THHASC14A Design and operate an Asian kitchen None
Appendix D
Tourism and Hospitality Competency Standards:
Essential Pre-Requisite and Co-Requisite units
18 18
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
THHJA04B
Prepare and produce Japanese raw fish
(sashimi)
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHJA05B Prepare and produce Japanese steamed,
simmered, grilled and deep-fried dishes
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHJA07B Prepare and produce Japanese one pot
cookery
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHJA08B
Prepare and produce Japanese rice
cookery
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHJA10B Prepare and produce Japanese fruit,
cakes and sweetmeats
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHCH11B Prepare and produce Chinese dim sum THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHCH12B
Prepare and produce Chinese roast meat
cuts and poultry
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHINDN07B Prepare and produce tandoori food
items
THHGHS01B Follow workplace hygiene procedures
THHBKA01B Organise and prepare food
THHBKA02B Present food
THHASC01A Use basic Asian methods of cookery
THHINDN09B Prepare and produce Indian breads THHGHS01B Follow workplace hygiene procedures
THHINDN10B Prepare and produce Indian sweetmeats THHGHS01B Follow workplace hygiene procedures
THHINDN11B Prepare and produce Indian chutney
and pickles
THHGHS01B Follow workplace hygiene procedures
THHINDO09B Prepare and produce Indonesian
crackers
THHGHS01B Follow workplace hygiene procedures
Appendix E
1 1 1
Generic Skills in the Tourism and
Hospitality Training Packages at
Different AQF Levels
There are many units of competence which focus on generic skills in the Tourism and
Hospitality Training Packages. These generic skills are vital for many tourism and hospitality
jobs. Generic skills are also embedded within all units and additional units may be selected
from other Training Packages as electives.
Within the Qualifications Frameworks, generic skill units may be core or elective depending
upon the nature of the qualification and the workplace outcome sought.
The chart below show units of competence relating to generic skills and their relationship to broad AQF
bands
The following abbreviations provide a general guideline on how these units appear in
qualifications. For full details, please refer to specific qualifications.
CT = Core in Tourism
CH = Core in Hospitality
CTH = Core in Tourism and Hospitality
C/E = Core or Elective depending on the specific qualification
@4 = at Certificate IV level
Appendix E
2 2
Skill Area AQF 1-3 AQF 4-6 Customer
Service,
Communication
and Leadership
Work With Colleagues and Customers
(CTH all quals)
Communicate on the Telephone (C/E)
Deal With Conflict (CTH @3)
Promote Products and Services to
Customers (C/E)
Coach Others in Job Skills (CH@3)
Coach Others in Job Skills (CT@4)
Plan and Manage Meetings (C/E)
Monitor Work Operations (CTH@4)
Lead and Manage People (CTH @ 4)
Manage Quality Customer Service
(CTH@5)
Establish and Conduct Business
Relationships (CTH@5)
Cross-Cultural
Communication
Work in a Socially Diverse
Environment (CTH all quals)
Manage Diversity (CH@5)
Presenting
Information
Source and Present Information (E)
Perform Office Procedures (C/E)
Prepare Business Documents (C/E)
Make Presentations (C/E)
Plan and Manage Meetings (C/E)
Sales and
Marketing
Promote Products and Services to
Customers (C/E)
Sell Tourism Products and Services (C/E)
Co-ordinate Marketing Activities (C/E)
Plan and Implement Sales Activities (C/E)
Research Tourism Data (C/E)
Develop and Manage Marketing Strategies
(CTH@6)
Establish and Conduct Business
Relationships (CTH@5)
Health, Safety
and Security
Follow Health, Safety and Security
Procedures (CTH all quals)
Implement Health, Safety and Security
Procedures (CTH @4)
Establish and Maintain a Safe and
Secure Workplace (CTH@ 5)
Legal
Develop and Update Tourism Industry
Knowledge (CT all quals)
Develop and Update Hospitality
Industry Knowledge (CH all quals)
Some specialist units relating to issues
such as Responsible Service of Alcohol,
Gaming and Food Safety (C/E)
Develop and Maintain the Legal
Knowledge Required for Business
Compliance (CTH@5)
Finance
Process Financial Transactions (C/E)
Maintain Financial Records (C/E)
Interpret Financial Information (CH@ 4
CT@5)
Manage Finances Within a Budget
(CTH@5)
Develop and Monitor Budgets (CTH@5)
Manage Financial Operations (CTH@6)
Appendix F
1
NEW ZEALAND – AUSTRALIA HOSPITALITY QUALIFICATIONS EQUIVALENCES
MAPPING CONDUCTED - 2001
Please note: Please refer to the current qualifications framework for the most definitive listing. The numbers of industry core, core
for specific “levels” and qualifications, and electives, provide a summary guide only for equivalence purposes.
NEW ZEALAND QUALIFICATIONS OLD AUSTRALIAN QUALIFICATIONS
(THH97)) REVISED AUSTRALIAN
QUALIFICATIONS (THH02)
National Certificate in Hospitality (Foundation) (Level 1)
Certificate I in Hospitality (Operations)
Certificate I in Hospitality (Kitchen Operations)
Certificate I in Hospitality (Operations)
Certificate I in Hospitality (Kitchen Operations)
National Certificate in Hospitality (Accommodation Services) (Level 2)
Certificate II in Hospitality (Operations) Certificate II in Hospitality (Operations)
National Certificate in Hospitality (Guest Services) (Level 2)
Certificate II in Hospitality (Operations) Certificate II in Hospitality (Operations)
Certificate II in Hospitality (Security)
National Certificate in Hospitality (Kitchen Assistant) (Level 2)
Certificate II in Hospitality (Operations) Certificate II in Hospitality (Operations)
National Certificate in Hospitality (Food and Beverage Service) (Level 2)
Certificate II in Hospitality (Operations) Certificate II in Hospitality (Operations)
Certificate II in Hospitality (Kitchen Operations)
National Certificate in Hospitality (Cookery) (Level 2) Certificate II in Hospitality (Commercial Cookery)
Certificate II in Hospitality (Catering Operations)
Certificate II in Hospitality (Patisserie)
Certificate II in Hospitality (Asian Cookery)
Certificate II in Hospitality (Kitchen Operations)
Certificate II in Hospitality (Asian Cookery)
Certificate III in Hospitality (Food and Beverage) Certificate II in Hospitality (Operations)
Certificate III in Hospitality (Security)
National Certificate in Hospitality (Cookery) (Level 3) Certificate III in Hospitality (Commercial Cookery)
(NB:Trade Level)
Certificate III in Hospitality (Catering Operations)
Certificate III in Hospitality (Patisserie)
Certificate III in Hospitality (Asian Cookery - Chinese)
Certificate III in Hospitality (Asian Cookery - Thai)
Certificate III in Hospitality (Asian Cookery – Indian)
Certificate III in Hospitality (Commercial Cookery)
(NB:Trade Level)
Certificate III in Hospitality (Catering Operations)
Certificate III in Hospitality (Patisserie)
Certificate IlI in Hospitality (Asian Cookery)
Certificate Ill in Hospitality (Operations)
Appendix F
2
NEW ZEALAND QUALIFICATIONS OLD AUSTRALIAN QUALIFICATIONS
(THH97)) REVISED AUSTRALIAN
QUALIFICATIONS (THH02)
Certificate III in Hospitality (Asian Cookery - Indonesian)
Certificate III in Hospitality (Asian Cookery – Malay and Nonya)
Certificate III in Hospitality (Asian Cookery - Japanese)
Certificate III in Hospitality (Asian Cookery - Vietnamese)
National Certificate in Hospitality (Food and Beverage Service) (Level 3)
Certificate III in Hospitality (Food and Beverage)
National Certificate in Hospitality (Front Office) (Level 3)
Certificate III in Hospitality (Accommodation Services)
National Certificate in Hospitality (Food and Beverage Service) (Level 4)*
Certificate IV in Hospitality (Supervision)
National Certificate in Hospitality (Cookery) (Level 4)
(NB:Trade Level)
Certificate IV in Hospitality (Commercial Cookery)
Certificate IV in Hospitality (Catering Operations)
Certificate IV in Hospitality (Patisserie)
Certificate IV in Hospitality (Asian Cookery - Chinese)
Certificate IV in Hospitality (Asian Cookery - Thai)
Certificate IV in Hospitality (Asian Cookery – Indian)
Certificate IV in Hospitality (Asian Cookery - Indonesian)
Certificate IV in Hospitality (Asian Cookery – Malay and Nonya)
Certificate IV in Hospitality (Asian Cookery - Japanese)
Certificate IV in Hospitality (Asian Cookery - Vietnamese)
Certificate IV in Hospitality (Commercial Cookery)
Certificate IV in Hospitality (Catering Operations)
Certificate IV in Hospitality (Patisserie)
Certificate IV in Hospitality (Asian Cookery)
Certificate IV in Hospitality (Accommodation Services Supervision)
Certificate IV in Hospitality (Supervision)
Certificate IV in Hospitality (Food and Beverage Supervision)
Certificate IV in Hospitality (Supervision)
Appendix F
3
NEW ZEALAND QUALIFICATIONS OLD AUSTRALIAN QUALIFICATIONS
(THH97)) REVISED AUSTRALIAN
QUALIFICATIONS (THH02)
National Diploma in Hospitality Hospitality Management
National Diploma in Hospitality (Operations Management)*
Diploma of Hospitality Management Diploma of Hospitality Management
Advanced Diploma of Hospitality (Management) Advanced Diploma of Hospitality (Management)
* Proposed new New Zealand qualification awaiting approval
Appendix F
4
COVERAGE WITHIN QUALIFICATIONS
NEW ZEALAND QUALIFICATIONS
OLD AUSTRALIAN QUALIFICATIONS (THH97))
REVISED AUSTRALIAN QUALIFICATIONS (THH02)
COMMENTS
National Certificate in Hospitality (Foundation) (Level 1)
Core: 11 units (20 credits)
Industry core units
Cookery
Food and beverage service
Electives: (20 credits minimum)
Cookery
Food and beverage service
Accommodation services
Housekeeping services
Total credits required: 40
Certificate I in Hospitality (Operations)
Core: 5 units
Industry core units (5)
Electives: 2 units selected from:
Food and beverage
Housekeeping services
Certificate I in Hospitality (Kitchen Operations)
Core: 9 units
Industry core units (5)
Certificate I core for this stream (4)
Electives: 1 unit
Food and beverage
Commercial cookery
Commercial catering
Patisserie
Asian cookery
Certificate I in Hospitality (Operations)
Core: 5 units
Industry core units (5)
Electives: 2 units selected from:
Food and beverage
Housekeeping
Certificate I in Hospitality (Kitchen Operations)
Core: 9 units
Industry core units (5)
Certificate I core for this stream (4)
Electives: 1 unit
Commercial cookery
Commercial catering
The New Zealand National Certificate in Hospitality (Foundation) (Level 1) qualification is aimed especially at Secondary Schools and entry-level tertiary students, although interest has been expressed from vocational providers and large employers who provide on-the-job training. The qualification provides a broad introduction to the hospitality industry and those completing it are able to undertake higher level training in a field or fields of their choice.
The Australian Certificate I in Hospitality (Operations) focuses on an entry-level person with a more selective focus in a single functional area such as housekeeping or food and beverage.
The Australian Certificate I in Hospitality (Kitchen Operations) is designed to meet the needs of an entry-level person seeking to work in the commercial cookery / commercial catering area.
Equivalence: Broadly equivalent within like streams
Appendix F
5
National Certificate in Hospitality (Accommodation Services) (Level 2)
Core: 11 (31 credits)
Industry core units
Electives: (21 credits minimum)
Guest services
Accommodation services
Housekeeping services
Service sector
Hospitality operations
Total credits required: 46 with 40 at Level 2 or above
Certificate II in Hospitality (Operations)
Core: 5 units
Industry core units (5)
Electives: 6 units with at least 4 from functional areas:
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Front office
Housekeeping
Gaming
General areas from which electives may also be selected:
Customer service, sales and marketing
Hygiene, health, safety and security
General admininstration
Financial administration
Computer technology
Certificate II in Hospitality (Operations)
Core: 5 units
Industry core units (5)
Electives: 6 units with at least 4 from functional areas
Commercial cookery
Commercial catering
Patisserie
Asian cookery
Food and beverage
Front office
Housekeeping
Gaming
Other relevant Training Packages from which electives may also be selected:
Tourism
Retail services
Community services
Asset Maintenance
The New Zealand and Australian qualifications here are very close, in the accommodation services / housekeeping stream. The Australian qualification is inherently more flexible, offers a multi-skilled pathway where required as well as a more specialised one.
Equivalence: Within like streams
National Certificate in Hospitality (Guest Services) (Level 2)
Core: (31 credits)
Industry core units
Electives: 15 credits
Accommodation services
Front office
Housekeeping services
Hospitality operations
Service sector
Businees information processing
Travel
Certificate II in Hospitality (Operations)
Core: 5 units
Industry core units (5)
Electives: 6 units with at least 4 from functional areas:
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Patisserie
Front office
Housekeeping
Certificate II in Hospitality (Operations)
Core: 5 units
Industry core units (5)
Electives: 6 units with at least 4 from functional areas:
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Patisserie
Front office
Housekeeping
The New Zealand and Australian qualifications here are very close, if like streams are chosen. Both offer a multi-skilled pathway and can reflect a range of work responsibilities.
EQUIVALENCE: WITHIN LIKE STREAMS
Appendix F
6
Visitor information
Total credits required: 46 with 40 at Level 2 or above
Gaming
General areas from which electives may be selected:
Customer service, sales and marketing
Hygiene, health, safety and security
General administration
Financial administration
Computer technology
Gaming
Other relevant Training Packages from which electives may also be selected:
Tourism
Retail services
Community Services
Asset Maintenance
National Certificate in Hospitality (Kitchen Assistant) (Level 2)
Core: 20 units (53 credits)
Industry core units
Cookery
Customer service
Food and beverage
Total credits required: 53 with 47 at Level 2 or above
Certificate II in Hospitality (Operations)
Core: 5 units
Industry core units (5)
Electives: 6 units with at least 4 from functional areas
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Front office
Housekeeping
Gaming
General areas from which electives may be selected:
Customer service, sales and marketing
Hygiene, health, safety and security
General administration
Financial administration
Computer technology
Certificate II in Hospitality (Kitchen Operations)
Core: 11
Industry core units (5)
Certificate II core units for this level (6)
Electives: 5 with at least 3 from functional areas
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Other relevant Training Packages from which electives may also be selected:
Food processing
Tourism
Caravan Industry
Certificate II in Hospitality (Operations)
Core: 5 units
Industry core units (5)
Electives: 6 units with at least 4 from functional areas:
The Australian qualification is more comprehensive and has a stronger commercial cookery / catering content, since this is the pathway to commercial cookery / catering
EQUIVALENCE: BROAD EQUIVALENCE
BUT THE NEW ZEALAND QUALIFICATION
MORE CLOSELY ALIGNS WITH THE OPTION
BELOW
The New Zealand and Australian qualifications here align well, where the Australian option focuses on food and beverage electives.
Appendix F
7
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Patisserie
Front office
Housekeeping
Gaming
Other relevant Training Packages from which electives may also be selected:
Tourism
Retail services
Community services
Asset Maintenance
EQUIVALENCE: CLOSE, ASSUMING THE
ABOVE CONDITIONS
National Certificate in Hospitality (Food and Beverage Service) (Level 2)
Core: 13 units (37 credits)
Industry core units
Electives: at least 1 Strand selected from:
Strand 1: Counter Food Service: 2 units (5 credits)
Strand 2: Takeaway Food Service: 2 units (6 credits)
Strand 3: Table Food Service: 2 units (7 credits)
Strand 4: Buffet Food Service: 2 units (6 credits)
Strand 5: Beverage Service: 2 units (6 credits)
Certificate II in Hospitality (Operations)
Core: 5 units
Industry core units (5)
Electives: 6 units with at least 4 from functional areas
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Front office
Housekeeping
Gaming
General areas from which electives may be selected:
Customer service, sales and marketing
Hygiene, health, safety and security
General admininstration
Certificate II in Hospitality (Operations)
Core: 5 units
Industry core units (5)
Electives: 6 units with at least 4 from functional areas:
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Patisserie
Front office
Housekeeping
Gaming
Other relevant Training Packages from which electives may also be selected:
Tourism
Retail services
Community services
Asset Maintenance
The New Zealand and Australian qualifications here align well, again where the Australian electives are chosen from food and beverage.
EQUIVALENCE: CLOSE, ASSUMING THE
ABOVE CONDITIONS
Appendix F
8
Plus a minimum of 2 credits from:
Food and Beverage Service, or
Hospitality Operations, or the Unit
Provide customer service for international visitors (from Service Sector Skills)
PLUS ADDITIONAL CREDITS TO MAKE UP
THE REQUIRED TOTAL OF 51
Total credits required: 51 with 45 at Level 2 or above
Financial administration
Computer technology
Certificate II in Hospitality (Kitchen Operations)
Core: 11
Industry core units (5)
Certificate II core units for this level (6)
Electives: 5 with at least 3 from functional areas
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Other relevant Training Packages from which electives may also be selected:
Food processing
Tourism
Caravan Industry
The New Zealand and Australian qualifications here align well, if the Australian electives are chosen from food and beverage. The focus is higher in commercial cookery / catering.
Equivalence: Close, assuming the above conditions
National Certificate in Hospitality (Cookery) (Level 2)
Core: 16 (units 46 credits)
Industry core units
Cookery
Electives: 10 units (20 credits) from:
Total credits required: 66 with 60 at Level 2 or above
Certificate II in Hospitality (Commercial Cookery)
Core: 20 units
Industry core units (5)
Certificate II core for this stream (4)
Commercial cookery (11)
Electives:
None
Certificate II in Hospitality (Catering Operations)
Core: 14 units:
Industry icore units (5)
Certificate II core for this stream
Certificate II in Hospitality (Kitchen Operations)
Core: 11
Industry core units (5)
Certificate II core units for this level (6)
Electives: 5 with at least 3 from functional areas
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Other relevant Training Packages from which electives may also be selected:
The New Zealand and Australian qualifications are closely matched, with a strong focus on broad, practical cookery skills.
EQUIVALENCE: VERY CLOSE
Appendix F
9
(4)
Commercial cookery (2)
Commercial catering (3)
Electives: 5 units selected from:
Commercial cookery
Commercial catering
Asian cookery
Food and beverage
Patisserie
Certificate II in Hospitality (Patisserie)
Core: 15 units:
Industry core units (5)
Certificate II core for this stream (4)
Commercial cookery (3)
Patisserie (3)
Electives:
None
II in Hospitality (Asian Cookery)
Core: 11 units:
Industry core units (5)
Certificate II core for this stream (4)
Commercial cookery (1)
Asian cookery (1)
Electives: 9 units selected from three of the following areas:
Chinese
Thai
Indian
Food processing
Tourism
Caravan Industry
Certificate II in Hospitality (Asian Cookery)
Core: 11 units:
Industry core units (5)
Certificate II core for this stream (5)
Asian cookery (1)
Electives: 5 units with at least 3 selected from:
Asian cookery
Other relevant Training Packages from which electives may also be selected:
Food processing
Tourism
There is currently no Asian cookery stream in New Zealand so there is no equivalent qualification
Appendix F
10
Indonesian
Malay and Nonya
Japanese
Vietnamese
Certificate II in Hospitality (Security)
CORE: 21 UNITS:
Industry core units (4)
Health, safety and security (1)
Security (14)
Customer service (1)
Food and beverage (1)
ELECTIVES: 1 SELECTED FROM
SECURITY:
Monitor Field Staff Activity From Control Room
Operate Central Monitoring / Communication Station
No equivalent certificate (See Property Services Training Package)
There is currently no security stream in New Zealand so there is no equivalent qualification
Certificate III in Hospitality (Security)
CORE: 27 UNITS:
Industry core units (4)
Health, safety and security (1)
Security (17)
Customer service (1)
General training (1)
General leadership (2)
Food and beverage (1)
ELECTIVES: 1 SELECTED FROM
SECURITY:
No equivalent certificate (See Property Services Training Package)
There is currently no security stream in New Zealand so there is no equivalent qualification
Appendix F
11
Employ Batons and Handcuffs
Operate Security Vehicles
Manage Dogs for Patrol
National Certificate in Hospitality (Cookery) (Level 3)
Core: 21 units (61 credits)
Industry core units
Electives: 1 unit (2 credits)either:
Prepare and cook rice based dishes in a commercial kitchen, or
Prepare and cook pasta based dishes in a commercial kitchen
Plus: 4 credits from:
Cookery
Food safety
Total credits required: 67 with 40 at Level 3 or above
Certificate III in Hospitality (Commercial Cookery)
CORE: 25 UNITS:
Industry core units (5)
Certificate III core for this stream (4)
Commercial cookery (12)
Customer service (2)
General administration (1)
General training (1)
ELECTIVES: 3 SELECTED FROM:
Commercial cookery
Commercial catering
Patisserie
Asian cookery
Certificate III in Hospitality (Catering Operations)
CORE: 20 UNITS:
Industry core units (5)
Certificate III core for this stream (4)
Commercial cookery (3)
Commercial catering (4)
Customer service (2)
General administration (1)
General training (1)
Certificate III in Hospitality (Commercial Cookery)
CORE: 28 UNITS:
Industry core units (5)
Certificate III core for this stream (5)
Commercial cookery (13)
Commercial catering (1)
Customer service (2)
General administration (1)
General training (1)
ELECTIVES: 3 WITH AT LEAST 2 SELECTED
FROM:
Commercial cookery
Commercial catering
Asian cookery
1 elective may be selected from:
Commercial cookery
Commercial catering
Asian cookery
Patisserie
Food and beverage
General administration
Customer services, sales and marketing
Financial administration
Computer technology
The Australian qualification is heavier, reflecting that this is currently the Trade Qualification. Close analysis indicates that there is parity but also suggests that this is closer to the Level 4 New Zealand qualification.
Equivalence: Australian qualification more akin to New Zealand Level 4
The Australian qualification does reflect the New Zealand one for this level provided electives are chosen
Appendix F
12
ELECTIVES: 7 SELECTED FROM:
Commercial cookery
Commercial catering
Patisserie
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate III in Hospitality (Patisserie)
CORE: 24 UNITS:
Industry core units (5)
Certificate III core for this stream (4)
Commercial cookery (3)
Patisserie (8)
Customer service (2)
General administration (1)
General training (1)
ELECTIVES: NONE
Certificate III in Hospitality (Asian Cookery - Chinese)
CORE: 16 UNITS:
Industry core units (5)
Certificate III core for this stream (4)
Commercial cookery (2)
Certificate III in Hospitality (Catering Operations)
CORE: 20 UNITS:
Industry core units (5)
Certificate III core for this stream (5)
Commercial cookery (3)
Commercial catering (3)
Customer service (2)
General administration (1)
General training (1)
Electives: 7 selected from any area of the Hospitality Industry Training Package, eg:
Commercial catering
Commercial cookery
Patisserie
Asian cookery
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate III in Hospitality (Patisserie)
CORE: 20 UNITS:
Industry core units (5)
Certificate III core for this stream (6)
Patisserie (3)
more from Commercial cookery. The catering pathway in Australia is particularly aimed at instititional cookery, in-house dining / cafeterias and bulk-catering operations.
EQUIVALENCE: CLOSE, ASSUMING THE
ABOVE CONDITIONS
There is currently no equivalent New Zealand qualification, however, if the New Zealand patisserie options were chosen as electives, there would be a close parity.
EQUIVALENCE: CLOSE, ASSUMING THE
ABOVE CONDITIONS
Appendix F
13
Asian cookery (1)
Customer service (2)
General administration (1)
General training (1)
Electives: 7 selected from:
Chinese
Certificate III in Hospitality (Asian Cookery - Thai)
CORE: 16 UNITS:
Industry core units (5)
Certificate III core for this stream (4)
Commercial cookery (2)
Asian cookery (1)
Customer service (2)
General administration (1)
General training (1)
ELECTIVES: 7 SELECTED FROM:
Thai
Certificate III in Hospitality (Asian Cookery – Indian)
CORE: 16 UNITS:
Industry core units (5)
Certificate III core for this stream (4)
Commercial cookery (2)
Asian cookery (1)
Customer service (2)
General administration (1)
GENERAL TRAINING (1)
Commercial cookery (2)
Customer service (2)
General administration (1)
General training (1)
Electives: 6 with at least 4 selected from:
Patisserie
2 units may be selected from:
Patisserie
Commercial cookery
Asian cookery
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate III in Hospitality (Asian Cookery)
CORE: 25 UNITS:
Industry core units (5)
Certificate III core for this stream (6)
Asian cookery (6)
Special dietary needs (1)
Commercial cookery (2)
Commercial catering (1)
Customer service (2)
General administration (1)
General training (1)
There is currently no Asian cookery stream in New Zealand so there is no equivalent qualification
Appendix F
14
ELECTIVES: 7 SELECTED FROM:
Indian
Certificate III in Hospitality (Asian Cookery - Indonesian)
CORE: 16 UNITS:
Industry core units (5)
Certificate III core for this stream (4)
Commercial cookery (2)
Asian cookery (1)
Customer service (2)
General administration (1)
General training (1)
ELECTIVES: 7 SELECTED FROM:
Indonesian
Certificate III in Hospitality (Asian Cookery – Malay and Nonya)
CORE: 16 UNITS:
Industry core units (5)
Certificate III core for this stream (4)
Commercial cookery (2)
Asian cookery (1)
Customer service (2)
General administration (1)
General training (1)
ELECTIVES: 7 SELECTED FROM:
Malay and Nonya
Electives: 5 with at least 2 selected from:
Asian cookery
3 units may be selected from:
Asian cookery
Commercial cookery
Commercial catering
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Appendix F
15
Certificate III in Hospitality (Asian Cookery – Japanese
CORE: 16 UNITS:
Industry core units (5)
Certificate III core for this stream (4)
Commercial cookery (2)
Asian cookery (1)
Customer service (2)
General administration (1)
General training (1)
ELECTIVES: 7 SELECTED FROM:
Japanese
Certificate III in Hospitality (Asian Cookery – Vietnamese
CORE: 16 UNITS:
Industry core units (5)
Certificate III core for this stream (4)
Commercial cookery (2)
Asian cookery (1)
Customer service (2)
General administration (1)
General training (1)
ELECTIVES: 7 SELECTED FROM:
Vietnamese
National Certificate in Hospitality (Food and Beverage Service) (Level 3)
Core: 13 units (37 credits)
Industry core units
Electives:
Certificate III in Hospitality (Food and Beverage)
Core: 9 units:
Industry core units (5)
Certificate III core for this stream
Certificate III in Hospitality (Operations)
Core: 9
Industry core units (5)
Customer service (2)
The New Zealand and Australian qualifications are similar where the Australian electives chosen are in food and beverage.
Appendix F
16
Strand 1: Food Service: 4 units (21 credits)
Strand 2: Silver Service: 2 units (22 credits)
Strand 3: Beverage Service: 6 units (23 credits)
Strand 4: Wine Service: 5 units (16 credits)
Strand 5: Guéridon Service: 2 units (12 credits)
Plus remaining credits for a total of 40 credits at Level 3 or above from:
Food and beverage service, and/or
Hospitality operations
Total credits required: 67- 69 with 40 at Level 3 or above
(4)
Electives: 10 units with at least 5 selected from:
Food and beverage
5 electives may be selected from:
Food and beverage
Gaming
Front office
Housekeeping
Commercial cookery
Commercial catering
Patisserie
Asian cookery
Security
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Tourism core
Sales/office operations
Meetings
Attractions and theme parks
Guiding
General administration (1)
General training (1)
Electives: 10 units with at least 5 from:
Food and beverage service
Commercial cookery
Commercial catering
Asian cookery
Patisserie
Front office
Housekeeping
Gaming
Wine Tourism
Security
Other relevant Industry Training Packages from which electives may be selected:
Tourism
Retail
Community services
Equivalence: Close, assuming the above conditions
National Certificate in Hospitality (Front Office) (Level 3)
Core: 19 units (63 credits)
Industry core units
Electives: 4 additional credits at level 4 or 4 from:
Certificate III in Hospitality (Accommodation Services)
Core: 9 units:
Industry core units (5)
Customer service (2)
General administration (1)
Certificate III in Hospitality (Operations)
Core: 9
Industry core units (5)
Customer service (2)
General administration (1)
General training (1)
The New Zealand and Australian qualifications are similar where the electives chosen are in front office.. Equivalence: Close, assuming
Appendix F
17
Guest services
Business information processing
Travel
Visitor information
Total credits required: 67 with 43 at Level 3 or above
General training (1)
Electives: 10 units with at least 5 selected from:
Front office and/or
Housekeeping
5 electives may be selected from:
Front office
Housekeeping
Food and beverage
Gaming
Commercial cookery
Commercial catering
Security
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Tourism core
Sales/office operations
Meetings
Attractions and theme parks
Guiding
Electives: 10 units with at least 5 from:
Food and beverage service
Commercial cookery
Commercial catering
Asian cookery
Patisserie
Front office
Housekeeping
Gaming
Wine Tourism
Security
Other relevant Industry Training Packages from which electives may be selected:
Tourism
Retail
Community services
the above conditions
National Certificate in Hospitality (Food and Beverage Service) (Level 4)
Core: 14 units (47 credits)
Industry core units
Electives: at least 2 strands:
Strand 1: Advanced Food Service: 8
Certificate IV in Hospitality (Food and Beverage Supervision)
Core: 16 units:
Industry core units (5)
Customer service (2)
General administration (3)
Certificate IV in Hospitality (Supervision)
Core: 15 units:
Industry core units (5)
Customer service (2)
General administration (3)
There is a parity here, given the comments above about supervisory / managerial weightings in Australian Certificate IV qualifications.
Appendix F
18
units (33 credits)
Strand 2: Advanced Beverage Service: 8 units (33 credits)
Strand 3: Advanced Wine Service: 4 units (16 credits)
Strand 4: Gaming: 7 units (29 credits)
Strand 5: Guéridon and Silver Service: 4 units (34 credits)
Strand 6: Function Supervision: 8 units (26 credits)
Strand 7: Food and Beverage Service Supervision: 12 units (43 credits)
Total credits required: 89 - 124 with 40 at Level 4 or above
General training (1)
General leadership (5)
Electives: 12 selected from the following, including the requirements for a Certificate III in Hospitality (Food and Beverage) with at least 5 selected from Food and Beverage:
Food and beverage
Front office
Housekeeping
Gaming
Commercial cookery
Commercial catering
Asian cookery
Patisserie
Security
Certificate IV in Hospitality (Accommodation Services Supervision)
Core: 16 units:
Industry core units (5)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 12 selected from the following, including the requirements for a Certificate III in Hospitality (Accommodation Services) with at least 5 selected from Front Office and / or Housekeeping:
Front office
Housekeeping
General training (1)
General leadership (3)
General financial administration (1)
Electives: 13 units with at least 7 selected from:
Front office
Housekeeping
Food and beverage
Gaming
Commercial cookery
Commercial catering
Patisserie
Asian cookery
Security
Wine Tourism
Other relevant Industry Training Packages from which electives may be selected:
Tourism
Retail
Community services
Equivalence: Fair
Appendix F
19
Food and beverage
Gaming
Commercial cookery
Commercial catering
Asian cookery
Patisserie
Security
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
General training
General leadership
Tourism core
Guiding
Sales and marketing
National Certificate in Hospitality (Cookery) (Level 4)
Core: 29 units (122 credits)
Electives:
Strand 1: General Cookery: 3 units (10 credits), plus 10 credits at level 4 or above from:
Cookery
Food safety
Strand 2: Patisserie: 5 units (30 credits)
Strand 3: Larder: 5 units (27
Certificate IV in Hospitality (Commercial Cookery)
Core: 35 units
Industry core units (5)
Certificate IV core for this level (4)
Commercial cookery (12)
Commercial catering (3)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 11 units with at least 7 from hospitality functional areas:
Commercial cookery
Certificate IV in Hospitality (Commercial Cookery)
Core: 36 units
Industry core units (5)
Certificate IV core for this level (5)
Commercial cookery (13)
Commercial catering (4)
Customer service (2)
General administration (2)
General training (1)
General leadership (3)
General financial management (1)
Electives: 6 units selected from:
Commercial cookery
This is the New Zealand Trade Qualification level. The Australian qualification is post-trade and includes more supervisory units in the financial management, quality control and supervisory / leadership areas. As such, the Australian qualification is also partially reflective of a New Zealand Diploma qualification. Equivalence: Fair. There would need to be a
Appendix F
20
credits), plus at least 3 credits at Level 4 from:
Prepare and cook pickles, chutneys and preserves in a commercial kitchen
Prepare and cook jams and jellies in a commercial kitchen
Prepare and cook complex hot finger food and canapés in a commercial kitchen
Strand 4: Fish: 3 units (14 credits)
PLUS 8 CREDITS AT LEVEL 4 OR ABOVE
Total credits required: 140 – 152 with 75 - 80 at Level 4 or above
Commercial catering
Patisserie
Asian cookery
4 electives may be selected from:
Commercial cookery
Commercial catering
Patisserie
Asian cookery
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate IV in Hospitality (Catering Operations)
Core: 30 units
Industry core units (5)
Certificate IV core for this level (4)
Commercial cookery (3)
Commercial catering (7)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 9 units selected from:
Commercial catering
Commercial cookery
Patisserie
Food and beverage
Customer service, sales and
Commercial catering
Patisserie
Asian cookery
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Electives may also be selected from any relevant endorsed National Training Package.
Certificate IV in Hospitality (Catering Operations)
Core: 30 units
Industry core units (5)
Certificate IV core for this level (5)
Commercial cookery (5)
Commercial catering (7)
Customer service (2)
General administration (2)
General training (1)
General leadership (3)
Electives: 9 units selected from:
Commercial cookery
Commercial catering
Patisserie
Food and beverage
Events management
Customer service, sales and
consideration of New Zealand electives chosen As above, the Australian qualification includes more supervisory units in the financial management, quality control and supervisory / leadership areas. As such, the Australian qualification is also partially reflective of a New Zealand Diploma qualification. Equivalence: Fair. There would need to be a consideration of New Zealand electives chosen
Appendix F
21
marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate IV in Hospitality (Patisserie)
CORE: 39 UNITS
Industry core units (5)
Certificate IV core for this level (4)
Commercial cookery (4)
Commercial catering (3)
Patisserie (11)
Food and beverage (1)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 6 units selected from:
Commercial catering
Commercial cookery
Patisserie
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate IV in Hospitality (Asian
marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Electives may also be selected from any other relevant endorsed Industry Training Package, for example:
Entertainment
Tourism
Caravan industry
Certificate IV in Hospitality (Patisserie)
Core: 37 units
Industry core units (5)
Certificate IV core for this level (5)
Commercial cookery (4)
Commercial catering (3)
Patisserie (11)
Customer service (2)
General administration (2)
General training (1)
General leadership (3)
General financial management (1)
Electives: 6 units selected from:
Commercial catering
Commercial cookery
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
There is no New Zealand equivalent, however, if the patisserie options where chosen, apart from the same supervisory / management focus discussed above, there would be a fair match.
EQUIVALENCE: FAIR.
THERE WOULD NEED TO
Appendix F
22
Cookery - Chinese)
Core: 26 units
Industry core units (5)
Certificate IV core for this level (4)
Asian cookery (1)
Commercial cookery (2)
Commercial catering (3)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 7 units selected from:
Asian cookery
Plus 3 units selected from:
Commercial catering
Commercial cookery
Patisserie
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate IV in Hospitality (Asian Cookery - Thai)
Core: 26 units
Industry core units (5)
Certificate IV core for this level (4)
Asian cookery (1)
Commercial cookery (2)
General administration
Financial administration
Computer technology
Electives may also be selected from any other relevant endorsed Industry Training Package.
Certificate IV in Hospitality (Asian Cookery)
Core: 29 units
Industry core units (5)
Certificate IV core for this level (5)
Asian cookery (9)
Commercial cookery (4)
Commercial catering (1)
General administration (1)
General leadership (3)
General financial administration (1)
Electives: 9 units from:
Asian cookery
Commercial catering
Commercial cookery
Patisserie
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
BE A CONSIDERATION OF
NEW ZEALAND
ELECTIVES CHOSEN
There is currently no Asian cookery stream in New Zealand so there is no equivalent qualification
Appendix F
23
Commercial catering (3)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 7 units selected from:
Asian cookery
Plus 3 units selected from:
Commercial catering
Commercial cookery
Patisserie
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate IV in Hospitality (Asian Cookery – Indian)
Core: 26 units
Industry core units (5)
Certificate IV core for this level (4)
Asian cookery (1)
Commercial cookery (2)
Commercial catering (3)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 7 units selected from:
Appendix F
24
Asian cookery
Plus 3 units selected from:
Commercial catering
Commercial cookery
Patisserie
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate IV in Hospitality (Asian Cookery - Indonesian)
Core: 26 units
Industry core units (5)
Certificate IV core for this level (4)
Asian cookery (1)
Commercial cookery (2)
Commercial catering (3)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 7 units selected from:
Asian cookery
Plus 3 units selected from:
Commercial catering
Commercial cookery
Patisserie
Food and beverage
Appendix F
25
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate IV in Hospitality (Asian Cookery – Malay and Nonya)
Core: 26 units
Industry core units (5)
Certificate IV core for this level (4)
Asian cookery (1)
Commercial cookery (2)
Commercial catering (3)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 7 units selected from:
Asian cookery
Plus 3 units selected from:
Commercial catering
Commercial cookery
Patisserie
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Appendix F
26
Computer technology
Certificate IV in Hospitality (Asian Cookery - Japanese)
Core: 26 units
Industry core units (5)
Certificate IV core for this level (4)
Asian cookery (1)
Commercial cookery (2)
Commercial catering (3)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 7 units selected from:
Asian cookery
Plus 3 units selected from:
Commercial catering
Commercial cookery
Patisserie
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
Certificate IV in Hospitality (Asian Cookery - Vietnamese)
Core: 26 units
Industry core units (5)
Appendix F
27
Certificate IV core for this level (4)
Asian cookery (1)
Commercial cookery (2)
Commercial catering (3)
Customer service (2)
General administration (3)
General training (1)
General leadership (5)
Electives: 7 units selected from:
Asian cookery
Plus 3 units selected from:
Commercial catering
Commercial cookery
Patisserie
Food and beverage
Customer service, sales and marketing
Hygiene, health safety and security
General administration
Financial administration
Computer technology
National Diploma in Hospitality Management
Core: 114 credits
Electives: 126 credits
Total credits required: 240
Diploma of Hospitality Management
Pre-requisite: Core and elective requirements for any Certificate IV in Hospitality
Core: 27 units
Industry core units (5)
Customer service (2)
General administration (5)
General training (1)
General leadership (11)
Diploma of Hospitality Management
Core: 24 units
Industry core units (5)
Customer service (3)
General administration (3)
General training (1)
General leadership (11)
General financial administration (1)
Electives: 18 units with at least 10 from hospitality functional areas:
The Australian and New Zealand qualifications are reasonably equivalent but need to be considered in the light of electives chosen. The Australian supervisory / management units are substantial and many require considerable work experience to fully achieve. The construction of the New Zealand
Appendix F
28
National Diploma in Hospitality (Operations Management)
Core: 72 credits
Electives: 128 credits
Total credits required: 200 at Level 3 or above including 100 at Level 5 or above
General financial administration (1)
General computer (2)
Electives: 2 units selected from:
Training
Leadership
Planning and Product development
Customer services, sales and marketing
General administration
Financial administration
Computer technology
Hygiene, health, safety and security
Electives relevant to this qualification may also be found in the Tourism Training Package:
Tourism core
Sales and marketing
Planning and product development
Meetings
Food and beverage
Front office
Housekeeping
Commercial cookery
Commercial catering
Patisserie
Asian cookery
Wine tourism
Security
Electives relevant to this qualification may also be found in:
Planning and Product development
Leadership
Sales and Marketing
Financial administration
Computer technology
qualifications needs deeper analysis. Equivalence: Considerable, assuming the above.
Advanced Diploma of Hospitality (Management)
Pre-requisite: Core and elective requirements for any Certificate IV in Hospitality
Core: 34 units
Industry core units (5)
Customer service (2)
General administration (5)
General training (1)
General leadership (17)
General financial administration (2)
Advanced Diploma of Hospitality (Management)
Pre-requisite: Diploma of Hospitality Management
Core: 30 units
Industry core units (5)
Customer service (3)
General administration (3)
General training (1)
General leadership (17)
General financial administration (1)
Electives: 21 units with at least 10 selected from the Hospitality or
There is no equivalent New Zealand Qualification.
Appendix F
29
General computer (2)
Electives: 1 unit selected from:
Training
Leadership
Customer service, sales and marketing
General administration
Financial administration
Computer technology
Hygiene, health, safety and security
Electives relevant to this qualification may also be found in the Tourism Training Package:
Tourism core
Sales and marketing
Tourism Training Package or any relevant endorsed Training Package. Examples are:
Tourism
Caravan industry
Information technology
Business services
Electives relevant to this qualification may also be found in:
Planning and Product development
Leadership
Sales and Marketing
Financial administration
Computer technology
Training
Food and beverage
Commercial cookery
Commercial catering
Wine tourism
Security
NOTE
New Zealand will be reviewing all of its National Competency Standards at some point over the 2002 period, and one probable outcome will be a closer alliance with Australian Standards. The manner in which this might be handled has yet to be determined, however, it could involve New Zealand adopting the Australian standards with customisation for New Zealand needs and industry conditions. Given the commitment by both the Australian and New Zealand Governments to mutual recognition of qualifications as a general principle, such arrangements make sense.
0 0
Appendix G
Tourism and Hospitality Training Package:
Suggested Equipment and Resource Lists
OFFICE-BASED SKILLS Facilities and equipment may Include: Computer Hardware: CPU monitor keyboard mouse storage devices/drive printer automated ticketing machine modem Computer Software and Applications: computer operating system, eg
windows word processing spreadsheet presentation/desk top publishing database internet specialised packages, eg
reservations, ticketing, fares General office equipment and supplies: desk and chair mouse pad diskettes CDs printer ink or toner stationery telephone telephone line calculator video player and monitor filing / storage cabinets brochure display racks / boards display panels
STATIONERY AND DOCUMENTATION MAY
INCLUDE:
computer system manuals brochures (print, video, CD-Rom) supplier manuals, eg fares from
Australia industry manuals, eg air tariffs destination guidebooks maps trade newspapers and magazines timetables fare schedules tariff sheets costing sheets reservation slips confirmation advices itinerary pro-formas registration forms name tags delegate/registration lists inventory print lists rooming lists running sheets booking cards/files ticket blanks vouchers sales returns visa application forms passport application forms BSP training manual BSP documents (credit card charge
forms, refund notice, refund application/advice, agency sales transmittal form)
credit card equipment and dockets venue equipment (for meetings)
such as registration tables, display notices
1 1
TOUR OPERATIONS AND GUIDING GENERAL EQUIPMENT MAY INCLUDE:
vehicles / vessels other forms of transport (eg
bicycles) microphones, communication
systems first aid kit maps, schedules, time tables GPS EPIRBs compass vehicle recovery kit spare equipment for remote areas.
GUIDING ENVIRONMENTS MAY INCLUDE:
tourist precincts museums cultural centres transportation terminals natural sites vehicles and vessels industrial, historical sites
Guiding environments contd places of general interest items (flora and fauna, cultural
activities) to support interpretive activities
CAMPING EQUIPMENT MAY INCLUDE:
tents, tarpaulins airbeds sleeping bags ropes tables, chairs cutlery plates, dishes, bowls etc cooking equipment cooking utensils eskys / coolboxes vehicle fridges food and beverage tools (eg axes, saws)
ATTRACTIONS AND THEME PARKS Activities may include: side shows animal shows demonstrations sheep shearing dog trials wine tasting interactive computer games Animals may include: marine animals eg. dolphins, seals native fauna reptiles exotic animals eg. lions, tigers,
elephants animals for riding eg. horses,
camels, donkeys
Grounds and maintenance Environments may include: trees, shrubs gardens lawns pools fixed buildings temporary structures eg. tents,
stands, marquees animal enclosures ride locations car parks Rides May Include: mechanical rides computerised rides trains, big dippers water slides
2 2
MEETINGS AND EVENTS Meetings equipment may include: delegate lists name tags brochures satchels stationery and office equipment
Registration area may include: desks signs program information display and product stands audio visual and venue equipment.
MERCHANDISE SALES
General sales & merchandising equipment may include: point of sale equipment wrapping / packaging materials stock of items to be sold price tags and relevant equipment display materials security equipment
POINT OF SALE EQUIPMENT MAY INCLUDE:
cash register electronic funds transfer equipment
(EFTPOS) credit card equipment and dockets barcode reading equipment /
scanners
3 3
TECHNICAL AND MAINTENANCE SERVICES Hand tools may include: SPANNERS WRENCHES SOCKETS PLIERS SCREWDRIVERS HAMMERS PUNCHES CHISELS HANDSAWS (VARIOUS) AXES (VARIOUS) FILES PAINT BRUSHES / ROLLERS (VARIOUS)
POWER TOOLS MAY INCLUDE:
DRILLS (VARIOUS) IMPACT GUNS GRINDERS (VARIOUS) SANDERS SAWS (VARIOUS)
Measuring tools may include: FEELER GAUGES VERNIER CALIPERS MICROMETERS
Fastening / fixing tools may Include: BOLTS NUTS SCREWS STUDS, RIVETS WASHERS COTTER PINS SNAP RINGS TWIST DRILLS TAPS dies
Equipment / supplies may include: LAWNMOWER (HAND / MOTOR) FUEL RECEPTACLES FOR REFUSE TRIMMERS (VARIOUS) CLIPPERS (VARIOUS) EDGERS (VARIOUS) SHOVELS & SPADES (VARIOUS) RAKES, BROOMS LADDERS BUCKETS & PAILS TRAYS (VARIOUS) WEEDING WAND / CHEMICALS LAWN / FLOWER CARE CHEMICALS, ETC SOIL TESTING KIT PAINT & THINNERS / REMOVERS SANDPAPER RAGS AND CLOTHS POWER CORDS
Pool Equipment may include: POOL TESTING KIT (REFER
MANUFACTURER) POOL CHEMICALS (REFER
MANUFACTURER) VACUUM AND HOSES SKIMMER AND BRUSHES Safety equipment may include: GLASSES GOGGLES FACE SHIELD GLOVES OVERALLS SAFETY FOOTWEAR (BOOTS, ETC) safety guards on machinery fire extinguishers first aid kit
4 4
FOOD AND BEVERAGE
Food Service: A functional dining area would generally include tables, chairs and a sideboard / service area. tablecloths, selected linen / serviettes cruets, pepper mills, ashtrays table no‟s butter dishes and curler tea and coffee pots milk and sugar containers menus / wine list docket books, reservations book “reserved” signs vases, candles water jugs tea pots bread baskets Cutlery and Crockery: main forks and knives entree knives and entree forks bread and butter knives dessert spoons fish knives (optional), fish forks tea / coffee spoons, soup spoons side plates – main, entrée, coupes soup bowls, dessert bowls milk jugs / sugar bowls coffee / tea cups and saucers General (Food and Beverage): order pads / dockets cashiering facilities credit card facilities / EFTPOS guest accounts cash register
various legal tender types eg: cash vouchers, cheques
cleaning equipment
Coffee shop: espresso coffee machine coffee cups, stainless steel jugs,
tampers drink blenders ice cream fridges bains marie, display cabinets, cake fridges
toasters, sandwich makers, microwaves
Beverage service: A functional bar areas would generally include washable work benches, sink, hot/cold water and beverage selections refrigeration units beer reticulation system beer taps glass washer waiters cloths post mix system ice making facilities cocktail making equipment spirit dispensing system drink trays for table service wine list waiters friend appropriate wines ice buckets, wine stands ashtrays cutlery Cellar: bar area (not in use) to show cleaning
procedure cool room manifolds transfer leads gas gauges liquor storage area - sufficient working
area to show how to dismantle keg extractors
beer lines (from head lead up) cleaning procedure - 50-litre keg and
cleaning solution appropriate stock post-mix system packaged and paper products requisition forms kegs room Glassware (Food and Beverage): wine – red, white, champagne flute port / sherry brandy balloon liqueur, cocktail water beer glasses high ball, old fashioned liqueur coffee glasses
5 5
FRONT OFFICE Facilities and equipment in a front office area may include: reception desk cupboards chairs other desks filing cabinets telephone system safety deposit facilities appropriate filing systems facsimile machine luggage trolleys baggage tags typewriter EFTPOS machine reservation system computer system & appropriate software credit card facilities account payment facilities printer photocopier franking machine guest phone charge facility wake up call facility
Stationery and documentation may include: message taking facilities room status records room cards and lists appropriate reports reservation forms various legal tender types charge back vouchers eg: cash vouchers,
cheques phone directories general stationery tour vouchers
guest arrival / departure lists registration forms guest accounts travellers cheques supply of double entry and ledger journal
entry paper desk diary assorted mail brochures (internal and external services
and attractions)
GAMING Games and gaming machines may include: poker machines approved amusement devices slot machines auxiliary gaming machine equipment such
as coin dispensing equipment stand alone games linked machines totaliser agency board (tab) equipment keno bingo calcuttas and sweepstakes lotteries miscellaneous games of chance
Data may include: gross results of a gaming machine‟s
operation operational data of a gaming machine cashflow
Header systems may include: Tabaret Tattersalls EDT data retrieval and promotional systems
including: computer game Dacom turbo bonus EDT and Player Tracking Government monitoring systems
Data retrieval systems may include: manual Electronic accounting (header and venue specific
types) promotional security
6 6
HOUSEKEEPING FUNCTIONAL HOTEL/MOTEL ROOMS MAY
INCLUDE:
bed fold away beds/cots dressing table tea and coffee making facilities stocked bar fridge TV receiver and VCR table lamps / light fittings luggage racks curtains ceiling fan air conditioner telephone radio mini bar fridge iron and ironing board fire extinguishers tables chairs wall mirror toilet shower or bath/shower handwash basin / vanity unit hairdryer waste paper bin CLEANING EQUIPMENT & SUPPLIES MAY INCLUDE:
laundry equipment furniture dusting cloth solvent cleaner dry cloths synthetic detergent lint-free cloth cream cleanser sanitiser toilet brush toilet cleaning cloth acid cleaner bucket mop
CLEANING EQUIPMENT & SUPPLIES:
water toilet brush soap scrubbing brush synthetic detergents cornice brush neutral detergents spray bottle alkali detergents squeegee acid detergents chamois leather solvent cleaners carpet sweeper abrasive cleaners cleaning trolley cleaning cloths vacuum cleaner sponges/wettex floor maintenance machine bucket wet floor signs mop chemical storage area brush broom protective clothing storage areas carpet, tiles, lino etc. stain removal charts/information long handled duster appropriate chemicals dusters glass cleaner/telephone sanitiser air/carpet deodorisers furniture polish garbage bags multi surface cleaner garbage bags protective gloves pest control systems bin liner floor rag
7 7
HOUSEKEEPING CONTD
ROOM SUPPLIES MAY INCLUDE:
sugar milk glasses biscuits postcards envelopes writing paper door knob breakfast menus laundry bags laundry lists blankets bedspreads mattress protectors key glassware bottle opener fax paper dnd/mu signs directory of services room service menus tv guide in-house movie guide note pads pens mini bar mini bar list iron and ironing board cups saucers teaspoons tea/coffee/hot chocolate tea towel bottle opener information guide
ROOM SUPPLIES CONT’D:
company magazine door stoppers pillowcases sheets – 1. king 2. queen 3. double 4. single coat hangers compendium cover tea towel coat hangers street directory guide assorted brochures & promotional leaflets bath mats hand towels face washers bath sheets bath robes bath salts rubbish bin rubbish bin liner toilet rolls sanitary bags mirrors & glass razor after shave shaving cream soap hand/body lotion shampoo/conditioner toothbrush toothpaste shower cap tissues
8 8
SECURITY
Security equipment may include: locks bolts door fastenings lighting security cabinets safes lost and found cupboard desks beams trip wires computers screens sirens
Alarm devices may include: fire alarm lift alarm electronic alarm (audible and silent) date/personal alarm medical alarms hold-up alarms duress alarms equipment alarms gas alarm cool room alarms other intruder alarm systems other access control systems Communication equipment may include: telephone and mobile phone 2-way radio – portable and installed dedicated communications link fax pagers public address system megaphone Valuables may include: precious stones jewellery bullion documents cash artwork
Logs may include: fire/intruder alarm logs lift alarm logs CCTV logs
computer manual for energy management / building management
incident log book
lost and found log Identification documents may include: ID cards visitor passes work permits membership cards load manifests goods receipts
Types of Barriers may include: security turnstiles airlock systems traffic barriers remotely operated doors, shutters and
gates keypads and card entry systems key control systems computerised entry systems automatic entrance and exit devices Screening equipment may include: conveyer types hand held Other resources: motor vans and cars motor cycles 4 wheel drive vehicles leash firearms and equipment warrants batons handcuffs receptacles
9 9
COMMERCIAL COOKERY
Portable / fixed equipment may include: stainless steel benching deep fryer hot plate / grill overhead salamander / toaster bain-marie commercial mixer food processor commercial oven combi oven microwave can opener 9bench set eg. bonzer scales for measuring bulk quantities double sink commercial dishwasher dry goods storage area freezer unit refrigeration unit refrigerated storage eg coolroom freezer storage waste disposal area
Miscellaneous: garbage bins garbage bags first aid personal protective clothing and
equipment fire blanket and extinguishers foil and dispenser food wrap and dispenser
disinfectant, pesticides preferred cleaning chemicals delivery area appropriate storage areas airtight storage containers labels and marker pens stationery / documentation computer and appropriate software office equipment
Presentation equipment may include: buffet unit smorgasbord unit buffet and smorgasbord display items platters for presentation enterprise crockery display boards
Hand-held equipment may include: assorted knives to include paring knife,
boning knife, cooks knife, serrated knife knife sharpening steel, stone cutting boards vegetable peeler fruit corer melon baller egg slicer wooden spoons scrapers and spatulas serving spoons and ladles slicing machine stainless steel whisks, fine and coarse scales measuring spoons pastry brush piping bag, nozzles tongs can opener (hand held) mops, brooms and brushes, dustpans assorted stainless steel saucepans and
frypans colander Chinoise, conical strainer assorted stainless steel mixing bowls baking trays and sheets cutlery tea towels kitchen cloths sponges, brushes, scourers, scrapers palette knife
CATERING
In addition to the items listed under Commercial Cookery, the following items may be required:
blast chillers cryovac machine
10 10
cook-chill equipment cook-freeze equipment food packaging equipment transport vehicles for food trolleys
PATISSERIE
In addition to the items listed under Commercial Cookery, the following items may be required. Fixed Equipment may include:
commercial cake mixer eg. Hobart
pastry / dough break Hand-held equipment may include:
forms, moulds
piping bags and nozzles
sugar thermometer
pie weights for blind baking
pastry cutters and shapes
spatulas, scrapers, palette knife
cake tins, loose bottom, eg. fluted fan
cake tins, fixed base, shaped eg. Bundt
Hand-held equipment contd:
Adjustable frames and forms
baking paper, parchment paper
oven timer
spray painting / decorating paintbrushes
comb scrapers
cake bases stands, platforms
drum sieve
rolling pin
marzipan modelling tools
ASIAN COOKERY
Variations on those required for Commercial Cookery may include:
woks commercial wok facilities including wok
burners (gas or turbo) cleavers, choppers, special knives,
mallets tandoori oven (tandoor) steamers, steaming baskets rice steamers, containers barbecue (flat ,vertical, hibachi) small items eg hooks, chopsticks
Appendix H
Tourism and Hospitality Competency Standards:
Mapping to Business Services Units
1 1
Essential Pre-requisite or Co-requisite units
Unit Code Unit title Unit Code Unit title
Leadership and Management
THHGLE01B Monitor work operations
THHGLE02B Implement workplace health, safety
and security procedures
THHGLE03B Develop and implement operational
plans
THHGLE04B Establish and maintain a safe and
secure workplace
THHGGA08B Plan and establish systems and
procedures
THHGGA09B Manage projects
THHGLE16B Manage physical assets
THHGLE17B Manage and purchase stock
THHGLE18B Monitor and maintain computer
systems
THHGLE19B Develop and implement a business
plan
BSBMGT601A Contribute to strategic directions
BSBMGT602A Contribute to the development of
strategic plan
THHGLE20B Develop and update the legal
knowledge required for business
compliance
THHGLE22A Manage risk BSBMGT615A Manage risk
THHGLE05B Roster staff
THHGLE06B Monitor staff performance
THHGLE07B Recruit and select staff
THHGLE08B Lead and manage people
THHGLE09B Manage workplace diversity
THHGLE10B Manage workplace relations
THHGLE21B Provide mentoring support to business
colleagues
THHGLE11B Manage quality customer service BSBMGT610A Manage customer focus
THHGLE12B
Develop and manage marketing
strategies
BSBMKG01A Research the market
BSBMKG403A Develop marketing strategies
THHGLE13B Manage finances within a budget
THHGLE14B Prepare and monitor budgets
THHGLE15B Manage financial operations
Note: Only units with Business Services equivalents are shown in this table. Some units may
have relationships and equivalences with other units. These are shown in the Unit Descriptors of
each unit.
2
GLOSSARY Appendix I
Term Definition
Accreditation Accreditation means the process of formal recognition of a course by the
State or Territory course accrediting body where no relevant Australian
Qualifications Framework qualification or units of competency from a
Training Package exist.
Assessment The process of collecting evidence and making judgment on whether
competency has been achieved. Assessment is reliable if the same result is
produced regardless of who the assessor is and regardless of the
circumstance.
Assessment
Guidelines
The endorsed component of Training Packages relating to industry
mechanisms and processes for ensuring valid and reliable assessment of
achievement against industry‟s competency standards.
Assessment Judgment Assessment judgment involves the assessor evaluating whether the
evidence gathered is valid and authentic, and whether there is sufficient
and reliable evidence to make the assessment decision. The assessment
judgment will involve the assessor in using professional judgment in
evaluating the evidence available.
Assessment Materials Assessment materials are any resources that assist in any part of the
assessment process. They may include information for the candidate,
assessment tools or resources for the quality assurance arrangements of
the assessment system.
Assessment Methods Assessment method means the particular technique used to gather
different types of evidence. This may include methods or techniques such
as questioning, observation, third part reports, interviews, simulations and
portfolios.
ASSESSMENT TOOL An assessment tool contains both the instrument and the instructions for
gathering and interpreting evidence:
Instrument(s) – the specific questions or activity developed from the
selected assessment method(s) to be used for the assessment. A profile of
acceptable performance and the decision making rules for the assessor
may also be included.
Procedures – the information / instructions given to the candidate and/or
the assessor regarding conditions under which the assessment should be
conducted and recorded.
Assessor Someone who has achieved the national assessor competency standards
and is competent in the area in which they are assessing.
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Australian
Qualifications
Framework (AQF)
Australian Qualifications Framework (AQF) means the policy framework
that defines all qualifications recognized nationally in post-compulsory
education and training within Australia. The AQF comprises titles and
guidelines, which define each qualification, together with principles and
protocols covering articulation and issuance of qualifications and
Statements of Attainment.
Australian Quality
Training Framework
(AQTF)
The nationally agreed recognition arrangements for the vocational
education and training sector wishing to deliver training, conduct
assessment and issue Australian Qualifications and Statements of
Attainment.
Candidate A person undergoing assessment against industry competency standards.
Competence The application of knowledge and skills to achieve the standard of
performance required in the workplace.
Competency Standard Competency standards define the competencies required for effective
performance in the workplace. Standards are expressed in outcome terms
and have a standard format comprising of Unit title, Unit descriptor,
Elements of Competency, Performance Criteria, Range of Variables and
Evidence Guide. Also see unit(s) of competency.
COMPLIANCE AUDIT Compliance audit means an audit conducted to verify that a Registered
Training Organisation continues to meet all the requirements of the AQTF
Standards for RTOs.
Context of
Assessment
The environment in which the assessment will be carried out. This will
include physical and operational factors, the assessment system within
which assessment is carried out, opportunities for gathering evidence in a
number of situations, the purpose of the assessment, who carries out the
assessment and the period of time during which it takes place.
Customisation Tailoring assessment activities / questions / criteria to meet different
needs. N.B: The assessment tools have been designed to encourage
customisation.
Element of
Competency
Is the basic building block of the unit of competency. Elements describe
the tasks that make up the broader function or job, described by the unit.
Endorsement Endorsement means the formal process of recognition undertaken by the
National Training Quality Council. It indicates that stakeholders
including industry and State and Territory agencies have been fully
consulted and have validated the Package.
Evidence The empirical information which, when matched against the relevant
performance criteria, provides information of the candidate‟s competence.
Evidence can take many forms and be gathered from a variety of sources.
4
Evidence Gathering
Techniques
Evidence gathering technique means the particular technique or method
used to gather different types of evidence. This may include methods or
techniques such as questioning, observation, third party reports,
interviews, simulations and portfolios.
Evidence Guide Evidence Guide: Part of a unit of competency. Its purpose is to guide
assessment of the unit of competency in the workplace and/or a training
environment. The Evidence Guide specifies the context of assessment,
the critical aspects of evidence and the required or underpinning
knowledge and skills. The Evidence Guide relates directly to the
Performance Criteria and Range of Variables defined in the Unit of
Competency.
Industry Training
Advisory Bodies
(ITABs)
National bodies comprising representation from the industry parties
responsible for the development, review and implementation of
competency standards in given industries.
Integrated / Holistic
Assessment
An approach to assessment that covers multiple elements and / or units
from relevant competency standards. The integrated approach also
combines knowledge, understanding, problem solving, technical skills,
attitudes and ethics into an assessment event.
Key Competencies Those general competencies which underpin all workplace performance,
such as planning and organising, and which must be assessed as part of all
competency standards.
National competency
standards
National standards define the competencies required for effective
performance in the workplace. A competency comprises the specification
of knowledge and skill at an industry level to the standard of performance
required in employment.
Competency standards can either be industry or enterprise based.
National Training
Information Service
(NTIS)
National Training Information Service (NTIS) means the National
Register for recording information about Registered Training
Organisations, Training Packages and accredited courses. Information
held on the NTIS is searchable and publicly accessible via the Internet.
The NTIS contains comprehensive information on endorsed Training
Packages which have been approved by Ministers and includes full details
of competency standards; a listing of NTQC noted support materials with
contact source; details of AQF accredited courses / qualifications; and
contact details and scope of registration of all Registered Training
Organisations.
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National Training
Quality Council
(NTQC)
National Training Quality Council (NTQC) means the body established
by the ANTA Ministerial Council as a Committee of the ANTA Board.
In relation to quality assurance arrangements in the vocational education
and training system the NTQC has a role in:
Providing advice on the operation of, and any necessary change to, the
Australian Quality Training Framework (AQTF);
Providing information and advice to State recognition authorities on the
implementation of the AQTF; and
Providing to the ANTA Board, for incorporation in the Board‟s reports to
the ANTA Ministerial Council, information and advice on the operation
of the AQTF in each State and Territory, including by providing such
independent advice on State / Territory registration, audit and related
processes and related Commonwealth processes as deemed necessary by
the NTQC.
NEW
APPRENTICESHIPS
New Apprenticeships means structured training arrangements, usually
involving on- and off-the-job training, for a person employed under a
Training Contract.
New Apprenticeship
Training Contract
New Apprenticeship Training Contract means a contract for an
apprenticeship/traineeship made between an employer and an apprentice /
trainee which is registered with the relevant State or Territory Training
Authority.
Performance Criteria Evaluative statements which specify what is to be assessed and the
required level of performance. The performance criteria specify the
activities, skills, knowledge and understanding that provides evidence of
competent performance for each element of competency.
Qualification Qualification means, in the vocational education and training sector, the
formal certification, issued by a Regional Training Organisation under the
Australian Qualifications Framework, that a person has achieved all the
requirements for a qualification as specified in an endorsed national
Training Package or in an Australian Qualifications Framework
accredited course where no relevant Training Package exists.
RANGE OF
VARIABLES
Part of a unit of competency. It details the scope or range of factors to be
considered in assessment and assists in providing focus for the
assessment.
Range Statement Part of a competency standard, which sets out a range of contexts in
which performance can take place. The range helps the assessor to
identify the specific industry or enterprise application of the unit of
competency.
Reasonable
Adjustment
Those modifications which may need to be made during the assessment
process to enable a person with a disability to demonstrate competence.
6
Recognition of Prior
Learning (RPL)
Recognition of
Current
Competencies (RCC)
The acknowledgment of an individual‟s current competencies gained
through formal education and training, work experience and / or life
experience.
The focus is on what a person can do rather than how the learning
occurred.
Registered Training
Organisation (RTO)
Registered Training Organisation (RTO) means a training organisation
registered in accordance with the Australian Quality Training Framework,
within a defined scope of registration (refer definition Scope of
Registration).
Statement of
Attainment
Statement of Attainment means a record of learning, recognized under the
AQF, which although falling short of an AQF qualification, may
contribute towards a qualification outcome, either as attainment of
competencies within a Training Package, partial completion of an AQF
accredited course leading to a qualification, or completion of a nationally
accredited short course which may accumulate towards a qualification
through Recognition of Prior Learning processes.
TRAINING PACKAGE A national training framework consisting of national competency
standards, assessment guidelines and national qualifications, which are
endorsed by the National Training Quality Council. It can also include
support materials such as training and assessment materials, and
professional development materials.
Underpinning
knowledge
The knowledge and theory an individual requires to be able to achieve
competence in a range of situations.
Workplace The industry environment in which training and assessment for specific
competencies can occur.