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Learner Resources-SIT50416 Diploma of Hospitality Management

$16,890.00

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

Our learner resources include:

  • Learner Guide
  • PowerPoint Presentation
  • Session Plan
  • Classroom Activities
  • Self Study Guide

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

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

We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. Don’t forget about our QUALITY ASSURANCE GUARANTEE!

Learner Guide

The learner guide meets training package criteria and is developed in a logical order. Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand, skills they are having difficulty acquiring, or learning standards they have not yet achieved. The trainers/teachers can then adjust lessons/sessions, instructional techniques, and academic support accordingly.

Self-Study Guide

The self-study guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment.

Class activities book

The class activities book helps VET trainers and assessors to create an interactive learning environment. The trainers can use these activities to improve training and support the students in journey towards summative assessment.

PowerPoint presentation

The PowerPoint presentation supports the trainer/teacher in creating an interactive learning environment.

Session Plans

The session plan enables trainers to deliver effective, engaging and compliant classroom delivery of a qualification.

We develop resources using the following steps:

  1. We hire subject matter experts to write our learning resources to ensure they are industry and workplace relevant and current.
  2. Before we commence writing our learner resources we identify the requirements of the training package/accredited course and collect feedback from industry.
  3. We design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning resources demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.
  4. All resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.

RTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.

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

* We can develop additional elective units that are not listed on request (Please contact us for further information).

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