THH02 HOSPITALITY TRAINING PACKAGE...THH02 Hospitality Training Package & THT02 Tourism Training...

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

http://www.atpl.net.au/

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.

http://www.atpl.net.au/

http://www.tourismtraining.com.au/

http://www.ntis.gov.au/

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

n

Da

te o

f R

ele

ase

Au

tho

risa

tio

n:

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

© Australian National Training Authority Vol 1 Page 1

THH02 Hospitality Training Package & THT02 Tourism Training Package

Version 2.1

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


Vol 1 Page 2 © Australian National Training Authority THH02 Hospitality Training Package & THT02 Tourism Training Package Version 2.1.

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.


Vol 1 Page 4 © Australian National Training Authority THH02 Hospitality Training Package & THT02 Tourism Training Package Version 2.1.

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


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.


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


Vol 1 Page 1 © Australian National Training Authority


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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 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)


(TOUR

WHOLESALING)


(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






Elective Units Six (6) units with at least two (2) from one or more of the areas of the Tourism Training

Package specified below:


Guiding

Tour Operations


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





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



Animal Attendant


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


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



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


THTFAT07B Provide a site briefing or scripted commentary








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THT31002: CERTIFICATE III IN TOURISM (OPERATIONS)

Core Units







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


Sales/Office Operations Guiding Tour Operations

Attractions and Theme Parks Wine Tourism Meetings and Events


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


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


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



THTFTG07B Research and share general information on Australian indigenous culture





THHGGA06B Receive and store stock


Cellar Door Sales Person in a Winery





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


THHBFB09B Provide responsible service of alcohol





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THTFTG06B Prepare and present tour commentaries or activities

Guide/Attendant in a Museum



THTFTG14A Prepare specialised interpretive content (cultural and heritage environments)





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




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











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.


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


Languages

Meetings and Events

Tour Operations

Examples of other Training Packages relevant to this qualification are as follows: Telecommunications

Business Services

Information Technology


are as follows:

Travel Consultant


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


















THTSOP20A Construct normal international airfares



Elective Units One (1) unit selected from the Tourism or Hospitality Training Package or any relevant


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


Sales and Marketing

Field/On Site Operations (Meetings)

Guiding




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Computer Technology


Languages

Meetings and Events

Tour Operations


Business Services



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















Elective Units Three (3) units selected from the Tourism or Hospitality Training Package or any relevant


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


Sales and Marketing

Field/On Site Operations (Meetings)

Guiding

Hygiene, Health, Safety and Security




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Computer Technology


Languages

Meetings and Events

Tour Operations


Business Services



are as follows:

Reservations Sales Agent



Units from Call Centre stream of Telecommunications Training Package

Inbound Tour Co-ordinator


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.


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



Sales and Marketing

Meetings and Events

Tour Operations

Guiding




















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Computer Technology


Languages

Merchandise Sales

Examples of other Training Packages relevant to this qualification are as follows: Local Government

Business Services



are as follows:

Information Officer





THTPPD12B Develop host community awareness of tourism

THTSOP01B Operate an automated information system

Booking Agent








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THT30702: CERTIFICATE III IN TOURISM (ATTRACTIONS AND THEME PARKS)

Core Units









THTFAT01B Provide on site information and assistance

Elective Units Eight (8) units selected from the Tourism or Hospitality Training Package or any relevant


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




Computer Technology





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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


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


THHGHS03B Provide first aid


THTLANO112A Conduct basic workplace oral communication in a language other than English

(Japanese)

Animal Handler




THTFAT14B Co-ordinate and monitor animal care

THTFAT15B Train and condition animals






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THT30902: CERTIFICATE III IN TOURISM (GUIDING)

Core Units







THTFTG05B Lead tour groups



Elective Units Four units (4) with at least two from one or more of the areas of the Tourism Training


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





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)



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)


THTPPD04B Plan and implement minimal impact operations

THTFTO02B Operate and maintain a 4WD vehicle

Coach Captain


THTFTO01B Conduct pre-departure checks

TDTC197B Drive vehicle

TDTC801A Drive coach / bus


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










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




Computer Technology

Training and Assessment*




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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

Sport

Food Processing (Wine Sector)


are as follows:

Tour Manager THTFTG02B Offer arrival and departure assistance

THTFTG11B Manage extended touring programs

THTFTG14A Prepared specialised interpretive content (cultural/heritage environments)






THTLANO407A Conduct complex workplace oral communication in a language other than English

(German)

Nature-Based Guide Operating Extended Tours THTFTG11B Manage extended touring programs





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







THTFTG07B Research and share general information on Australian indigenous cultures



THHPPD05B Plan and develop interpretive activities



THHGLE22A Manage risk

Plus one (1) of the following:


THTFTG13A Prepare specialised interpretive content (marine environments)


Elective Units Four (4) units selected from the Tourism Training Package or any relevant endorsed Training

Package.


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




Computer Technology


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


are as follows:

Nature-Based Guide Operating Extended Tours







TDTB397B Carry out vehicle servicing and maintenance




THTFTO05B Operate tours in a remote area




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Resort Activities Co-ordinator THTFTG12A Prepare specialised interpretive content (flora, fauna and landscape)


THHGLE01B Monitor work operations


THHBFO02B Provide accommodation reception 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




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THT30102: CERTIFICATE III IN MEETINGS AND EVENTS

Core Units





THTFME03A Develop and update event industry knowledge










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


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


Meetings and Events





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Computer Technology


Examples of other Training Packages relevant to this qualification are as follows: Entertainment

Film, TV and Multimedia

Business Services

Sport

Hospitality


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:



CUFSAF01B Follow health, safety and security procedures






THHGTR01B Coach others in job skills


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


CUSADM09A Address legal and administrative requirements

Stream Units Plus:

THTFME02B Provide on site event management services


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


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


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:


Leadership and Management

Sales and Marketing


Computer Technology


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


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







THTFME07A Organise & monitor infrastructure for outdoor events


THHGCS04B Make presentations

THHGCS06B Plan & implement sales activities

THHGCS07B Co-ordinate marketing activities


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



SRXEVT006A Plan, implement and evaluate an event or program



SRXEVT005A Manage special events

SRXEVT007B Manage spectators at an event or program


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



BSBFLM507A Manage quality customer service

CUEFIN03B Obtain sponsorship

CUSADM08A Address copyright requirements



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


CUFPOP05B Book and coordinate production resources




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CROSS-INDUSTRY TOURISM QUALIFICATIONS (CERT IV – ADVANCED

DIPLOMA)




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THT40102: CERTIFICATE IV IN TOURISM (SALES & MARKETING)

Core Units












THHGCS06B Plan & implement sales activities



THTSMA02B Create a promotional display/stand





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.


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






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Computer Technology


Languages


Examples of other Training Packages relevant to this qualification are as follows: Film, TV, Radio and Multimedia


Business Services


are as follows:

Marketing Co-ordinator

THTPPD02B Research tourism data

THTPPD08B Plan and develop meeting/event proposals and bids



Sales Executive THHGLE20B Develop and update the legal knowledge required for business compliance






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THT40202: CERTIFICATE IV IN TOURISM (OPERATIONS)

Core Units














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


Sales and Marketing

Tour Operations

Meetings and Events


Wine Tourism


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





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Computer Technology

Front Office

Food and Beverage

Merchandise Sales

Technical & Maintenance Services



Languages



Museums

Outdoor Recreation

Sport

Entertainment

Horticulture


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


THHGSC02B Promote products and services to customers






TDTC897B Drive coach / bus









Attractions and Theme Parks Supervisor (Animal Handling )





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THTFAT01B Provide on site information and assistance




THTFAT14B Co-ordinate and monitor animal care




THTFAT16B Supervise animal enclosures/exhibits

THTPPD05B Plan and develop interpretive activities


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







FDFCDSPTA Prepare for a product tasting

FDFCDSCPTA Conduct a product tasting

FDFCDSWTIA Promote wine tourism information




THHGSC05B Organise in-house functions




Retail Travel Agency Team Leader













THTSOP14B Administer billing and settlement plan

THTSOP13B Apply advanced airfare rules and procedures






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THT50102: DIPLOMA OF TOURISM (MARKETING AND PRODUCT DEVELOPMENT)

Core Units



















THHGLE20B Develop and update the legal knowledge required for business compliance






THHGCS06B Plan and implement sales activities






Elective Units Seven units with at least four (4) from one or more of the areas of the Tourism Training




Sales and Marketing





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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







Museums

Outdoor Recreation

Sport

Entertainment

Horticulture


Business Services



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






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Tourism Manager





THTPPD13B Assess tourism opportunities for local communities

THTPPD14B Develop & implement local/regional tourism plan


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























Elective Units Eighteen (18) units with at least eight (8) from one or more of the areas of the Tourism

Training Package specified below:


Guiding


Sales and Marketing

Tour Operations

Meetings and Events


Wine Tourism





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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






Languages



Museums

Outdoor Recreation

Sport

Entertainment

Horticulture


Business Services



are as follows:

Retail Agency Manager











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Operations Manager (Small Tour Operator) THTSMA01B Co-ordinate the production of brochures and marketing materials



















Visitor Information Centre Manager

















WRRM1B Merchandise products




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THT60102: ADVANCED DIPLOMA OF TOURISM MANAGEMENT

Core Units THHCOR01B Work with colleagues and customers



















THHGCS08B Establish & conduct business relationships



THHGLE15B Manage financial operations

THHGLE16B Manage physical assets


THHGLE19B Develop and implement a business plan




Elective Units Twenty (20) units with at least eight (8) from one or more of the areas of the Tourism



Guiding


Sales and Marketing

Meetings and Events


Wine Tourism

Tour Operations





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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


Merchandise Sales

Front Office

Food and Beverage (includes wine)

Computer Technology



Languages


Examples of other Training Packages relevant to this qualification are as follows: Caravan Industry

Food Processing (Wine Sector)

Museums

Outdoor Recreation

Sport

Entertainment

Horticulture


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: Tourism Manager THTSOP01B Operate an automated information system












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THTFME03A Develop and update events industry knowledge



THTPPD14B Develop and implement local/regional tourism plan


Owner Operator (Tour Operator) THTSMA01B Co-ordinate the production of brochures & marketing materials




















THHGLE10B Manage workplace relations


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

National Hospitality Qualifications



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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




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






Elective Units Six (6) units, with at least four (4) from one or more of the functional areas of the Hospitality


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



** 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:


Computer Technology


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:




Computer Technology

Languages

Examples of other Training Packages relevant to this qualifications are as follows:

Tourism

Retail

Community Services


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










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


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:


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:




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


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


** 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:


Computer Technology


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:




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





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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


THHADG02A Develop and manage gaming activities






Front Office Supervisor









THTLAN0112A Conduct basic workplace oral communications in a language other than English

(Japanese)







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KITCHEN OPERATIONS QUALIFICATIONS (CERT I – IV)




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THH11102: CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)

Core Units






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.


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










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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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


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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THH31502: CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY)

Core Units










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





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).




Version 2.1

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


Customer Service, Sales and Marketing



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


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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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.




Version 2.1

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




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


Cook working in Hospital

THHBCATO1B Prepare foods according to dietary and cultural needs

THHADCAT02B Develop menus to meet special dietary and cultural needs






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








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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


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




Version 2.1

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





Version 2.1

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


Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this


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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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). .




Version 2.1

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





Computer Technology


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)



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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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



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.





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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





Computer Technology


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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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.





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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





Computer Technology


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)


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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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


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


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


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


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


©Australian National Training Authority Vol 1 Page 1 THH02 Hospitality Training Package & THT02 Tourism Training Package

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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


Vol 1 Page 2 ©Australian National Training Authority


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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?


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




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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




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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



CUSTOMER SERVICE, SALES & MARKETING THHGCS01B Develop and update local knowledge



THTSMA01B Co-ordinate the production of brochures & marketing

materials






(For other customer service and marketing management units, please refer to Leadership and Management)

HYGIENE, HEALTH, SAFETY AND SECURITY THHGHS01B Follow workplace hygiene procedures




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


THHGGA03B Source and present information




THHGGA07B Control and order stock

(For other general business operations and administration units, please refer to Leadership and Management)

FINANCIAL ADMINISTRATION



BSBADM309A Process accounts payable and receivable

BSBADM308A Process payroll

BSBADM310A Maintain a general ledger


BSBADM505A Manage payroll

BSBADM408A Prepare financial reports

(For other financial management units, see Leadership and Management)

COMPUTER TECHNOLOGY BSBCMN108A Develop keyboard skills



BSBCMN306A Produce business documents

BSBADM304A Design and develop text documents

BSBADM305A Create and use databases


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





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


THHGLE02B Implement workplace health, safety & security procedures








THHGLE19B Develop and implement a business plan

THHGLE20B Develop & update the legal knowledge required for business

compliance


People Management







THHGLE21B Provide mentoring support to business colleagues




Financial Management







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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






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


THTFME01B Co-ordinate guest and delegate registration at venue

THTFME02B Provide on-site event management services




THTFME03A Develop and update events industry knowledge







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










THTSOP16B Maintain a product inventory





TOUR OPERATIONS THTSOP17B Allocate tour resources








THTFTO05B Operate tours in a remote area

GUIDING THTFTG01B Work as a guide

THTFTG02B Offer arrival & departure assistance


THTFTG04B Coordinate and operate a tour



THTFTG07B Research and share general information on indigenous Australian

culture

THTFTG08B Interpret aspects of local indigenous Australian culture




THTFTG14A Prepare specialised interpretive content (cultural and heritage

environments)


THTPPD05B Plan and develop interpretive activities

ATTRACTIONS AND THEME PARKS THTFAT01B Provide on-site information & assistance


THTFAT03B Provide a site briefing or scripted commentary



THTFAT06B Maintain safety in water based rides

THTFAT07B Supervise ride operations

THTFAT08B Operate a games location

THTFAT09B Spruik at a games location



THTFAT12B Rescue animals


THTFAT14B Co-ordinate & monitor animal care



THTFAT17B Manage animal enclosures/exhibits

WINE TOURISM THHBFB04B Provide table service of alcoholic beverages


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


THHBFB05B Operate cellar systems

THHBFB06B Complete retail liquor sales

THHBFB08B Provide room service


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



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


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






THHBCC00B Prepare sandwiches

THHBCC03B Prepare stocks, sauces and soups






THHBCC09B Prepare pastry, cakes and yeast goods

THHBCC10B Plan and prepare food for buffets


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




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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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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.




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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:




Version 2.1

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




Version 2.1




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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


(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


(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


(THH97/THT98)

4 4

Appendix A


(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)


(Operations)

Previous THT20198 outcomes now

possible via THT20502 *


(Attractions and Theme Parks)


(Operations)





Cultural Guiding)


(Operations)




(Guiding)


(Operations)



THT30198 Certificate III in Tourism

(Meetings and Events)

THT30102 Certificate III in Meetings

and Events

Alteration to title


(Retail Travel Sales)


(Retail Travel Sales)


(International Retail Travel Sales)


(International Retail Travel Sales)


(Tour Operations)


(Operations)




(Tour Wholesaling)


(Tour Wholesaling)


(Visitor Information Services)


(Visitor Information Services)







Cultural Guiding)


(Guiding)


possible via THT30902


(Guiding)


(Guiding)


(Operations)

THT31002 is new qualification

without specific predecessor

Appendix A


(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)


(Sales and Marketing)


(Team Leading)


(Operations)

Alteration to title


(Guiding)


(Guiding)


(Natural and Cultural Heritage)

THT40402 is new qualification

without specific predecessor

THT50198 Diploma of Tourism

(Marketing and Product Development)


(Marketing and Product

Development)


(Meetings and Events Management)

THT50202 Diploma of Event

Management

Alteration to title


(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


(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)


(Operations)


(Kitchen Operations)



THH21197 Certificate II in Hospitality

(Security)

Nil THH21197 not redeveloped.

Replaced via Asset Security NTP


(Commercial Cookery)



Previous THH21297 outcomes

now possible via THH22002 *


(Patisserie)






(Asian Cookery)


(Asian Cookery)


(Operations)


(Operations)


(Catering Operations)





THH31497 Certificate III in

Hospitality (Security)

Nil THH31497 not redeveloped.

Replaced via Asset Security NTP


Hospitality (Commercial Cookery)

THH31502 Certificate III in Hospitality

(Commercial Cookery)


Hospitality (Patisserie)


(Patisserie)


Hospitality (Asian Cookery – Chinese)


(Asian Cookery)




Hospitality (Asian Cookery – Thai)


(Asian Cookery)




Hospitality (Asian Cookery – Indian)


(Asian Cookery)




Hospitality (Asian Cookery –

Indonesian)


(Asian Cookery)




Hospitality (Asian Cookery – Malay


(Asian Cookery)



Appendix A


(THH97/THT98)

8 8


TRAINING PACKAGE


PACKAGE

THH97 Qualification


COMMENTS

and Nonya)



Japanese)


(Asian Cookery)





Vietnamese)


(Asian Cookery)




Hospitality (Food and Beverage)


(Operations)




Hospitality (Accommodation Services)


(Operations)




Hospitality (Catering Operations)


(Catering Operations)

THH41397 Certificate IV in









Hospitality (Asian Cookery – Chinese)


Hospitality (Asian Cookery)




Hospitality (Asian Cookery – Thai)






Hospitality (Asian Cookery – Indian)







Indonesian)






Hospitality (Asian Cookery – Malay

and Nonya)







Japanese)







Vietnamese)





Appendix A


(THH97/THT98)

9 9


TRAINING PACKAGE


PACKAGE

THH97 Qualification


COMMENTS


Hospitality (Food and Beverage

Supervision)


Hospitality (Supervision)




Hospitality (Accommodation Services

Supervision)


Hospitality (Supervision)







THH51297 Diploma of Hospitality


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


(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



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




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



THHGHS01B Follow workplace hygiene

procedures


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


(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




THHGGA02B Perform office procedures Minor change to unit title (was previously Perform

clerical procedures)

THHGGA03B Source and present information







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


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


Package. Previously (and equivalent to)

THHGCT02B Produce documents on computer

Appendix A


(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


Package.




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


than English

New unit.

THTLANO3--A Conduct workplace oral


than English

New unit.

THTLANW3--A Read and write workplace

information in a language other

than English

New unit.

Appendix A


(THH97/THT98)

13 13

THTLANO4--A Conduct complex workplace oral


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.



WRRCS2B Apply point of sale handling

procedures




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.


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




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


(THH97/THT98)

14 14




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.







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.


THHGLE15B Manage financial operations Elements on special projects removed (covered in

Manage Projects). Greater clarification of scope.

Tourism Core


THTTCO01B Develop and update tourism

industry knowledge



THTPPD01B Create and implement strategic

product development initiatives


THTPPD03B Source and package tourism

products and services

Appendix A


(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


THTSOP15B Process and monitor event

registrations


THTFME01B Co-ordinate guest / delegate

registration at venue

THTFME02B Provide on-site event management

services

THTPPD08B Plan and develop event proposals

and bids


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


THTSOP01B Operate an automated information

system

THTSOP02B Source and provide destination

information and advice

Appendix A


(THH97/THT98)

16 16

THTSOP03B Access and interpret product

information




THTSOP07B Book and co-ordinate supplier

services

THTSOP08B Operate a computerised

reservations system


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


in some job roles.

THTSOP21A Construct promotional international

airfares

Previously THTSOP12A Ticketing aspects removed


in some job roles.

Tour Operations


THTSOP17B Allocate tour resources


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



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


Appendix A


(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.


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


THTFTG12A Prepare specialised interpretive

content (flora, fauna and landscape)

New unit with detailed specification of knowledge

requirement.


content (marine environments


requirement.


content (cultural and heritage

environments)


requirement.

THTPPD04B Plan and implement minimal

impact operations

THTPPD05B Plan and develop interpretive

activities



THTFAT01B Provide on-site information and

assistance


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.




THTFAT07B Supervise ride operations

Appendix A


(THH97/THT98)

18 18


THTFAT09B Spruik at a games location Minor change to title (was Carry out spruiking)

THTFAT10B Operate animal enclosure / exhibit


THTFAT12B Rescue animals

THTFAT13B Provide customers with information

on animals

THTFAT14B Co-ordinate and monitor animal

care


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.


(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


(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


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


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


THHADFB08A Manage wine for a wine outlet New unit.

Gaming


Appendix A


(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


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


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


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


THHBH05B Launder linen and guest clothes

THHBH06B Provide valet service

Appendix A


(THH97/THT98)

21 21

Commercial Cookery


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.



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


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


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


(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


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


(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


Provided more detail in Range Statements and knowledge requirements

THHBPT01B Prepare and produce pastries

THHBPT02B Prepare and produce cakes


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


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


(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



THHASC04A Prepare sauces, dips and

accompaniments for Asian cuisines



THHASC05A Prepare salads for Asian cuisines Integrated all cuisines where the Standard is


THHASC06A Prepare rice and noodles for Asian

cuisines



THHASC07A Prepare meat, poultry, seafood and

vegetables for Asian cuisines



THHASC08A Prepare desserts for Asian cuisines Integrated all cuisines where the Standard is


THHASC09A Prepare curry paste and powder for

Asian cuisines



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



THHASC12A Select, prepare and serve specialist

Asian cuisines


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


THHASC14A Design and operate an Asian

kitchen



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



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



Appendix A


(THH97/THT98)

25 25

THHINDN07B Prepare and produce tandoori food

items



THHINDN09B Prepare and produce Indian breads Reviewed and clarified elements, performance


THHINDN10B Prepare and produce Indian

sweetmeats



THHINDN11B Prepare and produce Indian chutney

and pickles



THHINDO09B Prepare and produce Indonesian

crackers



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


Package

BSBEBUS601A Develop an e-business strategy Unit imported from Business Services Training

Package

BSBEBUS602A Develop an action plan for an e-

business strategy


Package

BSBEBUS504A Implement an e-business strategy Unit imported from Business Services Training

Package

BSBEBUS613A Develop online customer service

strategies


Package

BSBEBUS614A Build online customer loyalty Unit imported from Business Services Training

Package

BSBEBUS408A Implement and monitor delivery of

quality customer service online


Package

BSBEBUS604A Develop a business website strategy Unit imported from Business Services Training

Package

BSBEBUS507A Manage the business aspects of a

website


Package

BSBEBUS407A

Review and maintain the business

aspects of a website


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


(THH97/THT98)

26 26

BSBEBUS522A Conduct e-marketing

communications


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


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


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


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.


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


2


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


3


PACKAGING

LEVELS (WITHIN

TOURISM &

HOSPITALITY

QUALIFICATIONS

ONLY)

DESCRIPTOR


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


4


PACKAGING

LEVELS (WITHIN

TOURISM &

HOSPITALITY

QUALIFICATIONS

ONLY)

DESCRIPTOR


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


5


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


6


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


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


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.


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.


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.


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


7


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.


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


8


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


9


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


10


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.


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


11


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


12


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


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


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


13


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.


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


14


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.


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


15


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.


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


16


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.


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


17


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


18


PACKAGING

LEVELS (WITHIN

TOURISM &

HOSPITALITY

QUALIFICATIONS

ONLY)

DESCRIPTOR


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


19


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).


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


20


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


normal international airfares.

THTSOP21A Construct promotional

international airfares


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


21


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


22


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


23


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


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


24


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.





interpretive content

(marine environments


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.





interpretive content

(cultural and heritage

environments)


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


25


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.


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


26


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


27


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


28


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.



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.


(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


29


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


30


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


31


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.


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.


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


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


32


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


33


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


34


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


35


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


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


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


36


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


37


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


38


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


39


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


40


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


produce a variety of high-quality yeast goods.

THHADPT01B Prepare bakery products

for patissiers


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


41


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.


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


42


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


to Indian, Indonesian, Malay / Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a


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


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


Appendix C


43


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


to Indonesian, Indian, Malay / Nonya, Japanese, Thai, Vietnamese and Chinese cuisines. It may be applied to a


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


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.


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.


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


44


PACKAGING

LEVELS (WITHIN

TOURISM &

HOSPITALITY

QUALIFICATIONS

ONLY)

DESCRIPTOR


Japanese rice cookery

2-6 This unit deals with the skills and knowledge required to prepare types of rice for Japanese cuisine.


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.


Indian breads

2-6 This unit deals with the preparation and presentation of Indian breads, naan, poori, chappati, paratha, dosa.


Indian sweetmeats

2-6 This unit deals with the skills and knowledge required to prepare and produce sweetmeats for Indian cuisine.


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


45


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


46


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


47


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


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


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


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



2 2



THHGGA06B Receive and store stock None

THHGGA07B Control and order stock THHGGA06B

or

Receive and store stock

THHBKA03B

Receive and store kitchen supplies


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


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


Appendix D



3 3 3



THTLANO1--A

Conduct basic workplace oral


than English

None

THTLANO2--A

Conduct routine workplace oral


than English

None

THTLANO3--A Conduct workplace oral


than English

None

THTLANW3--A Read and write workplace information

in a language other than English

None

THTLANO4--A Conduct complex workplace oral


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


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


THHGLE01B Monitor work operations None

THHGLE02B Implement workplace health, safety and

security procedures

None


plans



secure workplace



Appendix D



4 4




procedures

None

THHGGA09B Manage projects THHGLE03B

Develop and implement operational

plans





THHGLE16B Manage physical assets THHGLE04B Establish and maintain a safe and

secure workplace


THHGLE17B Manage and purchase stock THHGGA06B

or

Receive and store stock




systems

None

THHGLE19B Develop and implement a business plan THHGLE03B Develop and implement operational

plans


secure workplace



THHGLE12B Develop and manage marketing

strategies








compliance



compliance

None

THHGLE22A Manage risk None

THHGLE05B Roster staff None

THHGLE06B Monitor staff performance THHGTR01B Coach others in job skills

Appendix D



5 5 5



THHGLE07B Recruit and select staff None

THHGLE08B Lead and manage people THHGCS03B Deal with conflict situations


THHGLE09B Manage workplace diversity THHCOR02B Work in a socially diverse

environment



THHGLE10B Manage workplace relations THHGCS03B Deal with conflict situations




THHGLE21B Provide mentoring support to business

colleagues

None

THHGLE11B Manage quality customer service THHGLE08B Lead and manage people

THHGLE12B


strategies

None

THHGLE13B Manage finances within a budget THHGFA06A Interpret financial information

THHGLE14B Prepare and monitor budgets THHGFA06A Interpret financial information


THHGLE15B Manage financial operations THHGFA06A Interpret financial information



Tourism Core

THTTCO01B Develop and update tourism industry

knowledge

None


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



THTPPD07B Plan and develop culturally appropriate

tourism operations



THTPPD12B Develop host community awareness of

tourism

None

THTPPD13B Assess tourism opportunities for local

communities

None

Appendix D



6 6



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


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


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



7 7 7



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


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



THTFTG06B Prepare and present tour commentaries

or activities

THTFTG04B Coordinate and operate a tour None

THTFTG05B Lead tour groups None

Appendix D



8 8




or activities

One of the following:




information on indigenous Australian

cultures


Australian culture


content (flora, fauna and landscape)


content (marine environments)


content (cultural and heritage

environments)

THTFTG07B Research and share general information

on indigenous Australian cultures

None


Australian culture

None

THTFTG11B Manage extended touring programs THTFTG04B Coordinate and operate a tour


THTFTG12A Prepare specialised interpretive content

(flora, fauna and landscape)


or activities


(marine environments


or activities


(cultural and heritage environments)


or activities

THTPPD04B Plan and implement minimal impact

operations

None

THTPPD05B Plan and develop interpretive activities None


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



9 9 9



THTFAT07B Supervise ride operations THTFAT02B Monitor entry to venue



and where water based rides are involved:


THTFAT08B Operate a games location THHFAT02B Monitor entry to venue


THTFAT09B Spruik at a games location THHFAT02B Monitor entry to venue



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


on animals

THTFAT16B Supervise animal enclosures / exhibits THTFAT10B Operate animal enclosure/exhibit



on animals


THTFAT17B Manage animal enclosures / exhibits THTFAT10B

Operate animal enclosure/exhibit



on animals



Wine Tourism


beverages



THHBFB09B Provide responsible service of alcohol None

Appendix D



10 10



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





service areas

THHGHS01B

Follow workplace hygiene procedures

THHBFB03B Provide food and beverage service THHGHS01B Follow workplace hygiene procedures


service areas


beverages



THHBFB05B Operate cellar systems THHGGA06B Receive and store stock

THHBFB06B Complete retail liquor sales THHGFA0B Process financial transactions



THHBFB08B Provide room service THHGHS01B Follow workplace hygiene procedure


THHBFB09B Provide responsible service of alcohol None

THHBFB10B Prepare and serve non-alcoholic

beverages


Appendix D



11 11 11




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



THHBFB00B Clean and tidy bar areas

THHBFB01B Operate a bar

THHADFB05A Plan and monitor espresso coffee

service


THHBFB12A Prepare and service espresso coffee

THHADFB06B Provide gueridon service THHGHS01B Follow workplace hygiene procedures


service areas



knowledge


THHADFB07B Provide silver service THHGHS01B Follow workplace hygiene procedures


service areas



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



Appendix D



12 12



THHADG02A Develop and manage gaming activities THHBG01B Attend gaming machines


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




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


THHBH05B Launder linen and guest clothes THHGHS01B Follow workplace hygiene procedures

THHBH06B Provide valet service THHGHS01B

Follow workplace hygiene

requirements


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



THHBCC02B Prepare appetisers and salads THHGHS01B Follow workplace hygiene procedures




Appendix D



13 13 13



THHBCC00B Prepare sandwiches THHGHS01B Follow workplace hygiene procedures


THHBCC03B Prepare stocks, sauces and soups THHGHS01B Follow workplace hygiene procedures




THHBCC04B Prepare vegetables, eggs and

farinaceous dishes





THHBCC05B Prepare and cook poultry and game THHGHS01B Follow workplace hygiene procedures




THHBCC06B Prepare and cook seafood THHGHS01B Follow workplace hygiene procedures




THHBCC07B Select, prepare and cook meat THHGHS01B Follow workplace hygiene procedures



THHBCC08B Prepare hot and cold desserts THHGHS01B Follow workplace hygiene procedures



THHBCC09B Prepare pasty, cakes and yeast goods

THHBCC09B Prepare pastry, cakes and yeast goods THHGHS01B Follow workplace hygiene procedures




THHBCC10B Plan and prepare food for buffets THHGHS01B Follow workplace hygiene procedures




THHBCC11B Implement food safety procedures THHGHS01B Follow workplace hygiene procedures


Appendix D



14 14



THHBCC14B Organise bulk cooking operations THHGHS01B Follow workplace hygiene procedures


THHADCC01B Prepare pates and terrines THHGHS01B Follow workplace hygiene procedures




THHADCC02B Plan, prepare and display a buffet THHBCC10B Plan and prepare food for buffets





THHADCC04B Prepare portion-controlled meat cuts THHGHS01B Follow workplace hygiene procedures




THHADCC05B Handle and serve cheese THHGHS01B Follow workplace hygiene procedures

THHADCC06B Prepare chocolate and chocolate

confectionery


THHADCC07B Select, prepare and serve specialised

food items





THHADCC08B Select, prepare and serve specialist

cuisines





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)






Appendix D



15 15 15



THHCCH02A Prepare cook and serve food for menus

(holistic unit)







and THHBCC1-10B

or for Asian Cookery:







and THHASC01A- 08A

Commercial Catering

THHBCAT01B Prepare foods according to dietary and

cultural needs


THHBCAT02B Package prepared foodstuffs THHGHS01B Follow workplace hygiene procedures


THHBCAT03B Transport and store food in a safe and

hygienic manner



THHBCAT04B Operate a fast food outlet THHGHS01B Follow workplace hygiene procedures


THHBCAT05B Apply cook-chill production processes THHGHS01B Follow workplace hygiene procedures


THHBCAT06B Apply catering control principles None

THHBCAT07A Apply cook-freeze production

processes



THHADCAT02B Develop menus to meet special dietary

and cultural needs


cultural needs

THHADCAT03B Select catering systems None

THHSCAT01B Manage facilities associated with

commercial catering contracts

None

Appendix D



16 16



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


THHADPT03B Present desserts THHGHS01B Follow workplace hygiene procedures


THHADPT04B Prepare and display petits fours THHGHS01B Follow workplace hygiene procedures

THHBPT01B Prepare and produce pastries, and:

THHBPT02B Prepare and produce cakes, and:


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




cultural needs

THHADPT07B Prepare and display sugar work THHGHS01B Follow workplace hygiene procedures

THHADPT08B Plan, prepare and display sweet buffet

show pieces


THHSPT01B Plan coffee shop layout, menu and

storage

None

Asian Cookery

THHASC01A Use basic Asian methods of cookery THHGHS01B Follow workplace hygiene procedures



THHASC02A Produce appetisers and snacks for

Asian cuisines





Appendix D



17 17 17



THHASC03A Prepare stocks and soups for Asian

cuisines






accompaniments for Asian cuisines





THHASC05A Prepare salads for Asian cuisines THHGHS01B Follow workplace hygiene procedures




THHASC06A Prepare rice and noodles for Asian

cuisines





THHASC07A Prepare meat, poultry, seafood and

vegetables for Asian cuisines





THHASC08A Prepare desserts for Asian cuisines THHGHS01B Follow workplace hygiene procedures



THHASC09A Prepare curry paste and powder for

Asian cuisines



THHASC10A Prepare satay for Asian cuisines THHGHS01B Follow workplace hygiene procedures




THHASC11A Prepare vegetarian dishes for Asian

cuisines





THHASC12A Select, prepare and serve specialist

Asian cuisines





THHASC13A Plan menus for Asian cuisines None

THHASC14A Design and operate an Asian kitchen None

Appendix D



18 18



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 THHGHS01B Follow workplace hygiene procedures




THHCH12B

Prepare and produce Chinese roast meat

cuts and poultry





THHINDN07B Prepare and produce tandoori food

items





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


THHINDO09B Prepare and produce Indonesian

crackers


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)



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 (Security)

National Certificate in Hospitality (Kitchen Assistant) (Level 2)


National Certificate in Hospitality (Food and Beverage Service) (Level 2)


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 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 IlI in Hospitality (Asian Cookery)

Certificate Ill in Hospitality (Operations)

Appendix F

2




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)


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 (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 (Asian Cookery)

Certificate IV in Hospitality (Accommodation Services Supervision)


Certificate IV in Hospitality (Food and Beverage Supervision)


Appendix F

3




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


Accommodation services

Housekeeping services

Total credits required: 40


Core: 5 units

Industry core units (5)

Electives: 2 units selected from:

Food and beverage



Core: 9 units


Certificate I core for this stream (4)

Electives: 1 unit

Food and beverage

Commercial cookery

Commercial catering

Patisserie

Asian cookery


Core: 5 units



Food and beverage

Housekeeping


Core: 9 units


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



Service sector

Hospitality operations

Total credits required: 46 with 40 at Level 2 or above

Certificate II in Hospitality (Operations)

Core: 5 units


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


Core: 5 units


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


Front office



Service sector

Businees information processing

Travel


Core: 5 units



Commercial cookery

Commercial catering

Asian cookery

Food and beverage

Patisserie

Front office

Housekeeping


Core: 5 units



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


Gaming

General areas from which electives may be selected:



General administration


Computer technology

Gaming


Tourism

Retail services

Community Services

Asset Maintenance

National Certificate in Hospitality (Kitchen Assistant) (Level 2)


Industry core units

Cookery

Customer service

Food and beverage



Core: 5 units



Commercial cookery

Commercial catering

Asian cookery

Food and beverage

Front office

Housekeeping

Gaming






Computer technology


Core: 11


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


Food processing

Tourism

Caravan Industry


Core: 5 units



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


Tourism

Retail services

Community services

Asset Maintenance

EQUIVALENCE: CLOSE, ASSUMING THE

ABOVE CONDITIONS



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)


Core: 5 units



Commercial cookery

Commercial catering

Asian cookery

Food and beverage

Front office

Housekeeping

Gaming




General admininstration


Core: 5 units



Commercial cookery

Commercial catering

Asian cookery

Food and beverage

Patisserie

Front office

Housekeeping

Gaming


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.


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



Computer technology


Core: 11




Commercial cookery

Commercial catering

Asian cookery

Food and beverage


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


Core: 16 (units 46 credits)

Industry core units

Cookery

Electives: 10 units (20 credits) from:


Certificate II in Hospitality (Commercial Cookery)

Core: 20 units


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


Core: 11




Commercial cookery

Commercial catering

Asian cookery

Food and beverage


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 catering (3)


Commercial cookery

Commercial catering

Asian cookery

Food and beverage

Patisserie

Certificate II in Hospitality (Patisserie)

Core: 15 units:




Patisserie (3)

Electives:

None

II in Hospitality (Asian Cookery)

Core: 11 units:




Asian cookery (1)

Electives: 9 units selected from three of the following areas:

Chinese

Thai

Indian

Food processing

Tourism

Caravan Industry


Core: 11 units:



Asian cookery (1)

Electives: 5 units with at least 3 selected from:

Asian cookery


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:


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:


Health, safety and security (1)

Security (17)


General training (1)

General leadership (2)


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



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



CORE: 25 UNITS:


Certificate III core for this stream (4)



General administration (1)


ELECTIVES: 3 SELECTED FROM:

Commercial cookery

Commercial catering

Patisserie

Asian cookery


CORE: 20 UNITS:









CORE: 28 UNITS:








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


Customer services, sales and marketing


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


Commercial cookery

Commercial catering

Patisserie

Food and beverage


Hygiene, health safety and security



Computer technology


CORE: 24 UNITS:




Patisserie (8)




ELECTIVES: NONE

Certificate III in Hospitality (Asian Cookery - Chinese)

CORE: 16 UNITS:





CORE: 20 UNITS:








Electives: 7 selected from any area of the Hospitality Industry Training Package, eg:

Commercial catering

Commercial cookery

Patisserie

Asian cookery

Food and beverage





Computer technology


CORE: 20 UNITS:



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.


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.


ABOVE CONDITIONS

Appendix F

13

Asian cookery (1)




Electives: 7 selected from:

Chinese

Certificate III in Hospitality (Asian Cookery - Thai)

CORE: 16 UNITS:




Asian cookery (1)





Thai

Certificate III in Hospitality (Asian Cookery – Indian)

CORE: 16 UNITS:




Asian cookery (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





Computer technology

Certificate III in Hospitality (Asian Cookery)

CORE: 25 UNITS:



Asian cookery (6)

Special dietary needs (1)







Appendix F

14


Indian

Certificate III in Hospitality (Asian Cookery - Indonesian)

CORE: 16 UNITS:




Asian cookery (1)





Indonesian

Certificate III in Hospitality (Asian Cookery – Malay and Nonya)

CORE: 16 UNITS:




Asian cookery (1)





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





Computer technology

Appendix F

15

Certificate III in Hospitality (Asian Cookery – Japanese

CORE: 16 UNITS:




Asian cookery (1)





Japanese

Certificate III in Hospitality (Asian Cookery – Vietnamese

CORE: 16 UNITS:




Asian cookery (1)





Vietnamese



Industry core units

Electives:

Certificate III in Hospitality (Food and Beverage)

Core: 9 units:


Certificate III core for this stream


Core: 9



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


Total credits required: 67- 69 with 40 at Level 3 or above

(4)


Food and beverage

5 electives may be selected from:

Food and beverage

Gaming

Front office

Housekeeping

Commercial cookery

Commercial catering

Patisserie

Asian cookery

Security





Computer technology

Tourism core

Sales/office operations

Meetings

Attractions and theme parks

Guiding



Electives: 10 units with at least 5 from:


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)


Industry core units

Electives: 4 additional credits at level 4 or 4 from:

Certificate III in Hospitality (Accommodation Services)

Core: 9 units:





Core: 9





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




Front office and/or

Housekeeping


Front office

Housekeeping

Food and beverage

Gaming

Commercial cookery

Commercial catering

Security





Computer technology

Tourism core

Sales/office operations

Meetings

Attractions and theme parks

Guiding

Electives: 10 units with at least 5 from:


Commercial cookery

Commercial catering

Asian cookery

Patisserie

Front office

Housekeeping

Gaming

Wine Tourism

Security


Tourism

Retail

Community services

the above conditions



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:





Core: 15 units:




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



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:






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 financial administration (1)


Front office

Housekeeping

Food and beverage

Gaming

Commercial cookery

Commercial catering

Patisserie

Asian cookery

Security

Wine Tourism


Tourism

Retail

Community services

Equivalence: Fair

Appendix F

19

Food and beverage

Gaming

Commercial cookery

Commercial catering

Asian cookery

Patisserie

Security





Computer technology

General training

General leadership

Tourism core

Guiding

Sales and marketing



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


Core: 35 units


Certificate IV core for this level (4)







Electives: 11 units with at least 7 from hospitality functional areas:

Commercial cookery


Core: 36 units









General financial management (1)


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


Commercial cookery

Commercial catering

Patisserie

Asian cookery





Computer technology


Core: 30 units










Commercial catering

Commercial cookery

Patisserie

Food and beverage

Customer service, sales and

Commercial catering

Patisserie

Asian cookery

Food and beverage





Computer technology

Electives may also be selected from any relevant endorsed National Training Package.


Core: 30 units










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




Computer technology


CORE: 39 UNITS





Patisserie (11)







Commercial catering

Commercial cookery

Patisserie

Food and beverage





Computer technology

Certificate IV in Hospitality (Asian

marketing




Computer technology

Electives may also be selected from any other relevant endorsed Industry Training Package, for example:

Entertainment

Tourism

Caravan industry


Core: 37 units





Patisserie (11)





General financial management (1)


Commercial catering

Commercial cookery

Food and beverage



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



Asian cookery (1)








Asian cookery

Plus 3 units selected from:

Commercial catering

Commercial cookery

Patisserie

Food and beverage





Computer technology

Certificate IV in Hospitality (Asian Cookery - Thai)

Core: 26 units



Asian cookery (1)




Computer technology

Electives may also be selected from any other relevant endorsed Industry Training Package.

Certificate IV in Hospitality (Asian Cookery)

Core: 29 units



Asian cookery (9)






Electives: 9 units from:

Asian cookery

Commercial catering

Commercial cookery

Patisserie

Food and beverage





Computer technology

BE A CONSIDERATION OF

NEW ZEALAND

ELECTIVES CHOSEN


Appendix F

23







Asian cookery


Commercial catering

Commercial cookery

Patisserie

Food and beverage





Computer technology

Certificate IV in Hospitality (Asian Cookery – Indian)

Core: 26 units



Asian cookery (1)








Appendix F

24

Asian cookery


Commercial catering

Commercial cookery

Patisserie

Food and beverage





Computer technology

Certificate IV in Hospitality (Asian Cookery - Indonesian)

Core: 26 units



Asian cookery (1)








Asian cookery


Commercial catering

Commercial cookery

Patisserie

Food and beverage

Appendix F

25





Computer technology

Certificate IV in Hospitality (Asian Cookery – Malay and Nonya)

Core: 26 units



Asian cookery (1)








Asian cookery


Commercial catering

Commercial cookery

Patisserie

Food and beverage





Appendix F

26

Computer technology

Certificate IV in Hospitality (Asian Cookery - Japanese)

Core: 26 units



Asian cookery (1)








Asian cookery


Commercial catering

Commercial cookery

Patisserie

Food and beverage





Computer technology

Certificate IV in Hospitality (Asian Cookery - Vietnamese)

Core: 26 units


Appendix F

27


Asian cookery (1)








Asian cookery


Commercial catering

Commercial cookery

Patisserie

Food and beverage





Computer technology

National Diploma in Hospitality Management

Core: 114 credits


Total credits required: 240

Diploma of Hospitality Management

Pre-requisite: Core and elective requirements for any Certificate IV in Hospitality

Core: 27 units






Diploma of Hospitality Management

Core: 24 units







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


Total credits required: 200 at Level 3 or above including 100 at Level 5 or above


General computer (2)


Training

Leadership

Planning and Product development

Customer services, sales and marketing



Computer technology


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:


Leadership

Sales and Marketing


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







Advanced Diploma of Hospitality (Management)

Pre-requisite: Diploma of Hospitality Management

Core: 30 units







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




Computer technology


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:


Leadership

Sales and Marketing


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


Mapping to Business Services Units

1 1








plans


secure workplace


procedures





systems

THHGLE19B Develop and implement a business

plan

BSBMGT601A Contribute to strategic directions

BSBMGT602A Contribute to the development of

strategic plan



compliance

THHGLE22A Manage risk BSBMGT615A Manage risk







THHGLE21B Provide mentoring support to business

colleagues

THHGLE11B Manage quality customer service BSBMGT610A Manage customer focus

THHGLE12B


strategies

BSBMKG01A Research the market

BSBMKG403A Develop marketing strategies




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.

3 3

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.

5 5

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.

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