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Hospitality

Online Vocational Training

Project Description

The following is a list of Hospitality units available:

New Units (SIT07)

SITHACS004A – Provide Housekeeping Services to Guests
SITHACS006A – Clean Premises & Equipment
SITHACS007A – Launder Linen & Guest Clothes
SITHCCC001A – Organize and Prepare Food
SITHCCC002A – Present Food
SITHCCC003A – Receive & Store Kitchen
SITHCCC004A – Clean and Maintain Kitchen Premises
SITHCCC005A – Use Basic Methods of Cookery
SITHCCC006A – Prepare Appetisers & Salads
SITHCCC007A – Prepare Sandwiches
SITHCCC025A – Monitor Catering Revenue and Costs
SITHCCC029A – Prepare Foods According to Dietary and Cultural Needs
SITHFAB001A – Clean & Tidy Bars
SITHFAB002A – Operate a Bar
SITHFAB004A – Provide Food and Beverage Service
SITHFAB007A – Complete Retail Liquor Sales
SITHFAB009A – Provide Responsible Service of Alcohol
SITHFAB010A – Prepare and Serve Non-Alcoholic Beverage
SITHFAB011A – Develop and Update Food & Beverage Knowlege
SITHFAB015A – Prepare and Serve Cocktails
SITHGAM001A – Attend Gaming Machines
SITHIND001A – Develop and update hospitality industry knowledge
SITTTSL009A – Process travel-related documentation
SITTTSL013A/SITTTSL012A – Construct Normal International Airfares/Construct Domestic Airfares
SITTTSL014A – Construct Promotional International Airfares
SITXCCS002A – Provide quality customer service
SITXCOM001A – Work with colleagues and customers
SITXCOM002A – Work in a socially diverse environment
SITXCOM003A – Deal with Conflict Situations
SITXCOM004A – Communicate on the telephone
SITXFIN001A – Process Financial Transactions
SITXFIN002A – Maintain Financial Records
SITXHRM001A – Coach Others in Job Skills
SITXHRM002A – Recruit, select and induct staff
SITXOHS001A – Follow Health, Safety and Security Procedures
SITXOHS002A – Follow Workplace Hygiene Procedures
SITXINV001A – Receive and store stock
SITXINV002A – Control and Order Stock
SITXMGT003A – Manage Projects

Advanced Barista Essentials
Introduction to Barista Essentials

Old Units

THHADFB03B – Prepare and Serve Cocktails
THHBCC00B – Prepare Sandwiches
THHBCC01B – Use Basic Methods of Cookery
THHBCC02B – Prepare & Serve Appetisers & Salads
THHBFB00B – Clean & Tidy Bars
THHBFB01B – Operate a Bar
THHBFB03B – Provide Food and Beverage Service
THHBFB06B – Complete Retail Liquor Sales
THHBFB10B – Prepare and Serve Non-Alcoholic Beverage
THHBFB11B – Develop and Update Food & Beverage Knowlege
THHBG01B – Attend Gaming Machines
THHBH01B – Provide Housekeeping Services to Guests
THHBHO5B – Laundry Linen & Guest Clothes
THHBKA01B – Organize and Prepare Food
THHBKA02B – Present Food
THHBKA03B – Receive & Store Kitchen Supplies
THHBKA04B – Clean and Maintain Kitchen Premises
THHCOR01B – Work with Colleagues and Customers
THHCOR02B – Work in a socially diverse Environment
THHCOR03B – Follow Health, Safety and Security Procedures
THHGCS01B – Develop & Update Hospitality Industry Knowledge
THHGCS02B – Promote products and Services to Customers
THHGCS03B – Deal with Conflict Situations
THHGFA01B – Process Financial Transactions
THHGFA02B – Maintain Financial Records
THHGGA01B – Communicate on the Telephone
THHGGA05B – Plan and manage Meetings
THHGGA06B – Receive and Store Stock
THHGGA07B – Control and Order Stock
THHGGA09B – Manage Projects
THHGHS02B – Clean Premises & Equipment
THHGTR01B – Coach Others in Job Skills

All units below have received the ANTA of approval.

More Cert I, II, and III Hospitality and Tourism Units.

Business Communication

THHGGA02B – Perform Office Procedures
THHCOR01B – Work with Colleagues and Customers
THHCOR02B – Work in a Socially Diverse Environment
THHCOR03B – Follow Health, Safety and Security Procedures
THHGLE02B – Implement Work Place Health, Safety and Security Procedures
THHGGA01B – Communicate on the Telephone
THHGCS03B – Deal with Conflict Situations

Business Computing

BSBCMN205A – Use Business Technology
BSBCMN213A – Produce Simple Word Processed Documents
THTSOP08B – Operate a Computerised Reservation System
THTSOP07B – Book and Co-ordinate Supplier Services

Commercial Mathematics and Accounting Fundamentals

BSBCMN308A – Maintain Financial Records
THHGFA01B – Process Financial Transactions

Introduction to Marketing

THTSOP05B – Prepare Quotations
THTSOP03B – Access and Interpret Product Information
THTSOP02B – Source and Provide Destination Information Advice
THTSOP04B – Sell Tourism Products and Services
THTCO01B – Develop and Update Tourism Industry Knowledge

Certificate I, II & III Courses Tourism and Hospitality Management THT02 & THH02 Tourism Business Operation

THTSOP09B – Process Non-Air Documentation
THTSOP20A – Construct Normal International Airfares
THTSOP19A – Construct Domestic Airfares
THTSOP21A – Construct Promotional International Airfares
THTSOP18A – Process Air Documentation

Cert IV, Diploma and Advanced Diploma Units

THHADCAT03B – Select Catering Systems
THHBCAT01B – Prepare Foods According to Dietary and Cultural Needs
THHBCAT03B – Transport and Store Food and Hygienic Manner
THHBKA03B – Receive and Store Kitchen Supplies
THHGCS08B – Establish And Conduct Business Relationships
THHGFA06A – Interpret Financial Information
THHGLE01B – Monitor Work Operations
THHGLE05B – Roster Staff
THHGLE09B – Manage Workplace Diversity
THHGLE11B – Manage Quality Customer Service
THHGLE13B – Manage Finance Within A Budget
THHGLE15B – Manage Financial Operations
THHGLE16B – Manage Physical Assets
THHGLE20B – Develop and update the legal knowledge required for business compliance
THHGTR01B – Coach Others in Job Skills
THHS2CC1B – Monitor Catering Revenue and Costs
THHS2CC3B – Develop A Food Safety Program
THHSCAT01B – Manage Facilities Associated With Commercial Catering Contracts
THHSCAT02B – Plan the Catering for an Event of Function
THHSCAT03B – Prepare Tenders for Catering Contracts
THTTCO01B – Develop and Update Tourism Industry Knowledge

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