Commissioner's Information Bulletin 651

Tourism, Travel and Hospitality - Apprenticeships and Traineeships

Tourism and Hospitality

Date of effect: 9 May 2016

Updated: 29 July 2016

Bulletin Information

In this updated Commissioner's Information Bulletin (CIB) credit arrangements in the traineeship pathway SIT40416 Certificate IV Hospitality have been reinstated.

In previous update of 9 May 2016 the apprenticeship Vocation of Hospitality - Specialist Front of House was deleted and the apprenticeship pathway of SIT30713 Certificate III in Hospitality removed. In it's place the apprenticeship Vocation of Hospitality - Restaurant Front of House has been established and the SIT30716 Certificate III in Hospitality (Restaurant Front of House) was added as a trade pathway. At the same time, Vocational Training Orders (VTOs) were updated to align with the updated SITv1.1 Travel, Tourism and Hospitality Training Package.

All other Vocational Training Orders remain unchanged.

Superseded Bulletin

This Commissioner's Information Bulletin supersedes Bulletin 624.

Qualifications, structure and packaging

Transition Arrangements

Competency based completion

Industrial arrangements

Licensing and regulatory arrangements

School based apprenticeship

School based traineeships

Approval requirements for Hospitality - Restaurant Front of House - Apprenticeships

Registered training organisations

Funding arrangements

Inspecting Vocational Training Orders

Enquiries


Job Descriptions

Apprenticeships - Hospitality

Certificate III level apprentices may learn to:

  • prepare vegetarian dishes
  • prepare and serve specialised Asian cuisines
  • plan menus for Asian cuisines
  • prepare Japanese raw fish (sashimi)
  • prepare Chinese dim sum
  • prepare tandoori food items
  • prepare Indonesian crackers

Apprentices may work as a cook in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and cafes.

Certificate III level apprentices may learn to:

  • prepare appetisers and salads
  • prepare stocks, sauces and soups
  • prepare vegetables, fruit, and eggs dishes
  • select, prepare and cook poultry, seafood and meat
  • prepare hot and cold desserts, pastries, cakes and yeast goods

Training may occur in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Job titles may include cook or chef. This is the accepted qualification for the trade.

Certificate IV level apprentices may learn to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Job titles include chef and chef de partie. This is the advanced trade qualification.

Certificate III level apprentices will obtain a range of well-developed front of house food and beverage service and sales skills combined with sound product knowledge. They will use discretion and judgement, work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This specialist qualification provides a pathway to work in various front of house roles in restaurants and cafés. Apprentices may be employed as senior bar attendant, sommelier or waiter.

Certificate III level apprentices may learn to:

  • produce quality pastries, cakes and yeast goods
  • work as part of a team in a kitchen/hospitality environment
  • prepare and serve a range of food items hygienically

Traineeships - Hospitality

Certificate II level trainees will work in kitchens who use a defined and limited range of food preparation and cookery skills to prepare Asian food and menu items. They will be involved in mainly routine and repetitive tasks and work under direct supervision.

This qualification provides a pathway to work in Asian kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs and cafes.

Possible job titles include:

  • fast food cook
  • takeaway cook

Certificate IV level trainees reflect the role of commercial cooks who have a supervisory or team leading role in kitchens preparing Asian food. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Possible job titles include:

  • chef
  • chef de partie

Certificate III level trainees will use a range of cookery skills. Apprentices will use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members. Possible job titles include catering assistant, cook or food service assistant.

Certificate IV level trainees work in a catering operation areas and play a team leading or supervisory role. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification is a pathway to working as a caterer in settings such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook-chill production kitchens and mobile catering businesses of varying size. Possible job roles are: catering supervisor, kitchen administrator, small business caterer.

Certificate II level trainees may learn to:

  • serve food and beverage to tables
  • prepare and serve drinks at a bar
  • sell beverages in a retail liquor outlet
  • provide housekeeping services
  • provide reception or front desk services
  • provide assistance in a catering operation

Certificate III level trainees may learn to:

  • prepare and serve drinks at a bar
  • prepare and serve espresso coffee
  • serve food, wine and other beverages at tables
  • provide reception or front desk services
  • provide housekeeping services
  • provide gaming services
  • lead others and provide technical and team support

Certificate IV level trainees may learn to:

  • supervise the operation of a bar or restaurant
  • supervise activities of a front desk or reception area
  • supervise concierge services
  • providing butler services
  • supervise gaming operations

Certificate II level trainees may learn to:

  • prepare, cook and serve food
  • work as part of the kitchen team
  • prepare breakfast items
  • prepare a range of fast food items
  • prepare a range of non-alcoholic drinks
  • prepare sandwiches, appetisers and salads
  • prepare hot and cold desserts

Traineeships - Tourism

Certificate II level trainees will learn to be either:

  • an office assistant for a small tour operator
  • a receptionist and office assistant for a professional conference organiser
  • a receptionist and office assistant in a retail travel agency
  • a retail sales assistant in an attraction or
  • a museum attendant

Certificate III level trainees will learn to be either:

  • a guide and salesperson in an Indigenous cultural centre
  • a cellar door salesperson and guide in a winery
  • an attendant and guide in a museum
  • an attendant in an attraction or theme park
  • a senior ride operator in an attraction or theme park
  • an operations consultant for a tour operator or
  • a reservation sales agent for a tour operator

Certificate IV level trainees are trained usually for senior personnel or supervisors positions. Including:

  • operations supervisor
  • assistant manager - tour operations and reservations sales
  • senior or supervisory retail consultant
  • sales coordinator
  • marketing coordinator
  • promotions officer
  • account manager - corporate

Certificate III traineeships involve learning to be professional conference organisers with exhibition and event management companies, sporting associations, community organisations, hospitality and cultural venues. Roles may include:

  • event assistant
  • event administrative assistant
  • event operations assistant
  • event operative
  • conference assistant
  • exhibitions assistant

Certificate III level trainees will learn to work as local tour operators and guides in multiple tourism industry sectors and enterprise types. These will include:

  • cultural and heritage sites
  • marine and national parks
  • theme park attractions

Certificate IV trainees will learn to:

  • liaise with tourism operators on their specific tour needs
  • lead tours
  • communicate instructions to tour group members
  • play a lead role in delivering the tour requirements
  • service the needs of group members
  • collect, analyse and organise customer and product information to allow for the smooth delivery of tours

Jobs at the Certificate II level are undertaken in a front office, housekeeping or grounds maintenance environment. Jobs are mainly routine tasks, using limited practical skills and fundamental operational knowledge. They are performed under direct supervision. Tasks might include:

  • performing basic office duties such as collating, filing, photocopying or delivering messages
  • clerical duties such as typing, basic data entry, calculation functions and accounting
  • taking reservations or acting as a receptionist and cashier
  • servicing and cleaning accommodation
  • performing routine repair work and maintenance and other general duties such as pool and garden care (not as a qualified tradesperson)

Jobs at the Certificate III level are undertaken in a front office, housekeeping or grounds maintenance environment. Jobs are for skilled operators who apply a broad range of competencies in a varied work context, using judgement and relevant theoretical knowledge. Tasks might include:

  • performing clerical and other office duties
  • performing specific front office duties such as reservations, reception, cashiering and other accounts work
  • servicing and cleaning accommodation
  • performing routine repair work and maintenance and other general duties such as pool and garden care (not as a qualified tradesperson)
  • assisting with the co-ordination, training and supervision of other workers
  • providing technical advice and support to a team

Jobs at the Certificate IV level are as supervisors in the front office of a resort, providing leadership and coaching to others. They include managing all aspects of front desk reception and bookings as well as liaising with customers and operational and budget management. Jobs can involve planning, supervision and controlling the operations of a resort. Other tasks may include:

  • coordinating finances
  • coordinating guest services
  • marketing
  • staff recruitment
  • staff development

Certificate III level trainees will learn to use a range of well-developed retail travel or wholesale sales and operational skills and sound knowledge of industry operations to coordinate travel services. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

This qualification provides a pathway to work in the retail travel or tour wholesale sector for employers that cover or specialise in leisure, coprorate, domestic or international sales.

Work could be undertaken in an office, shopfront, or online or mobile environment.

Possible job titles include:

  • call centre sales agent
  • corporate consultant
  • cruise consultant
  • customer service agent
  • domestic travel consultant
  • incentive coordinator
  • international travel consultant
  • mobile travel consultant
  • reservations sales agent
  • wholesale consultant

Certificate IV level trainees will learn the role of a skilled operator who uses a broad range of tourism or travel skills and sound knowledge of industry operations to coordinate travel or tourism services. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Many people have supervisory responsibilities and plan, monitor and evaluate the work of team members.

This qualification provides a pathway to work in many travel and tourism industry sectors and for a diverse range of employers including travel agencies, tour wholesalers, tour operations, inbound tour operations, tourist attractions, visitor information centres and other tourism businesses.

Possible job titles include:

  • account coordinator
  • assistant manager
  • marketing coordinator
  • operations supervisor
  • product coordinator
  • promotions officer
  • reservations sales or call centre supervisor
  • senior operations coordinator
  • senior or superviosry retail consultant
  • sales coordinator
  • sales executive

APPRENTICESHIPS

Hospitality - Asian Cookery - Apprenticeship

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualifications SIT31116 Certificate III in Asian Cookery
Terms of apprenticeship Full-time:
  • SIT31116 Certificate III in Asian Cookery by direct entry
    • 36 months or until the relevant competencies are achieved
  • SIT31116 Certificate III in Asian Cookery where the apprentice holds SIT20416 Certificate II in Kitchen Operations OR SIT20516 Certificate II in Asian Cookery
    • 30 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
Probationary periods 3 months

Hospitality - Commercial Cookery - Apprenticeships

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualifications
Terms of apprenticeships Full-time:
  • SIT30816 Certificate III in Commercial Cookery by direct entry
    • 36 months or until the relevant competencies are achieved
  • SIT30816 Certificate III in Commercial Cookery where the apprentice holds the SIT20416 Certificate II in Kitchen Operations or SIT20516 Certificate II in Asian Cookery
    • 30 months or until the relevant competencies are achieved
  • SIT40516 Certificate IV in Commercial Cookery by direct entry
    • 48 months or until the relevant competencies are achieved
  • SIT40516 Certificate IV in Commercial Cookery where the apprentice holds SIT30816 Certificate III in Commercial Cookery
    • 12 months or until the relevant competencies are achieved
  • SIT40516 Certificate IV in Commercial Cookery where the apprentice holds the SIT20416 Certificate II in Kitchen Operations or SIT20516 Certificate II in Asian Cookery
    • 42 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
School based SIT30816 Certificate III in Commercial Cookery
The term for a school based apprenticeship will be the school based component plus 24 months full-time post-school, or until the relevant competencies are achieved. The school based component will be calculated in months from the date of commencement to 31 December of the HSC year. During the school based component of the apprenticeship the school-based apprentice must undertake a minimum of 100 days of on-the-job training.
Probationary periods Where the nominal term is:
  • Up to and including 24 months - 2 months
  • Greater than 24 months - 3 months

Hospitality - Patisserie - Apprenticeship

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualification SIT31016 Certificate III in Patisserie
Terms of apprenticeship Full-time:
  • SIT31016 Certificate III in Patisserie by direct entry
    • 36 months or until the relevant competencies are achieved
  • SIT31016 Certificate III in Patisserie where the apprentice holds SIT20416 Certificate II in Kitchen Operations
    • 30 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
Probationary periods 3 months

Hospitality - Restaurant Front of House - Apprenticeship*

Vocational Training Order

Updated 9 May 2016
Qualification *SIT30716 Certificate III in Hospitality (Restaurant Front of House)
Terms of apprenticeship Full-time:
  • 24 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
Probationary period 2 months

TRAINEESHIPS

Hospitality - Hospitality Traineeships

Vocational Training Order
Date of effect 7 June 2013
Updated 29 July 2016
Qualifications
Terms of traineeships Full-time:
  • SIT20316 Certificate II in Hospitality
    • 12 months or until the relevant competencies are achieved
  • SIT30616 Certificate III in Hospitality
    • 24 months or until the relevant competencies are achieved
  • SIT30616 Certificate III in Hospitality where the trainee holds SIT20416 Certificate II in Kitchen Operations
    • 12 months or until the relevant competencies are achieved
  • SIT40416 Certificate IV in Hospitality by direct entry
    • 36 months or until the relevant competencies are achieved
  • SIT40416 Certificate IV in Hospitality where the trainee holds:
    • SIT20316 Certificate II in Hospitality
      • 24 months or until the relevant competencies are achieved
    • SIT20416 Certificate II in Kitchen Operations
      • 24 months or until the relevant competencies are achieved
    • SIT30616 Certificate III in Hospitality
      • 12 months or until the relevant competencies are achieved
Part-time See part-time apprenticeships and traineeships
School based

SIT20316 Certificate II in Hospitality
The term for a school based traineeship will be calculated in months from the date of commencement to 31 December of the HSC year. During this period the school-based trainee must undertake a minimum of 100 days of on-the-job training.

Probationary periods Where the nominal term is:
  • Up to and including 24 months - 2 months
  • Greater than 24 months - 3 months

Hospitality - Asian Cookery - Traineeships

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualifications
Terms of traineeships Full-time:
  • SIT20516 Certificate II in Asian Cookery
    • 12 months or until the relevant competencies are achieved
  • SIT40816 Certificate IV in Asian Cookery by direct entry
    • 48 months or until the relevant competencies are achieved
  • SIT40816 Certificate IV in Asian Cookery where the trainee holds SIT31116 Certificate III in Asian Cookery
    • 12 months or until the relevant competencies are achieved
  • SIT40816 Certificate IV in Asian Cookery where the trainee holds the SIT20516 Certificate II in Asian Cookery or SIT20416 Certificate II in Kitchen Operations
    • 42 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
School based SIT20516 Certificate II in Asian Cookery
The term for a school based traineeship will be calculated in months from the date of commencement to 31 December of the HSC year. During this period the school-based trainee must undertake a minimum of 100 days of on-the-job training.
Probationary period 2 months

Hospitality - Catering Operations - Traineeships

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualifications
Terms of traineeships Full-time:
  • SIT30916 Certificate III in Catering Operations by direct entry
    • 24 months or until the relevant competencies are achieved
  • SIT30916 Certificate III in Catering Operations where the trainee holds SIT20416 Certificate II in Kitchen Operations or SIT20516 Certificate II in Asian Cookery
    • 12 months or until the relevant competencies are achieved
  • SIT40616 Certificate IV in Catering Operations by direct entry
    • 36 months or until the relevant competencies are achieved
  • SIT40616 Certificate IV in Catering Operations where the trainee holds SIT30916 Certificate III in Catering Operations
    • 12 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
Probationary periods Where the nominal term is:
  • Up to and including 24 months - 2 months
  • Greater than 24 months - 3 months

Hospitality - Kitchen Operations - Traineeship

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualification SIT20416 Certificate II in Kitchen Operations
Terms of traineeship Full-time:
  • 12 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
School based SIT20416 Certificate II in Kitchen Operations
The term for a school based traineeship will be calculated in months from the date of commencement to 31 December of the HSC year. During this period the school-based trainee must undertake a minimum of 100 days of on-the-job training.
Probationary period 2 months

Hospitality - Patisserie - Traineeship

Vocational Training Order

Date of effect 20 December 2013
Updated 9 May 2016
Qualifications SIT40716 Certificate IV in Patisserie
Terms of traineeship Full-time:
  • SIT40716 Certificate IV in Patisserie by direct entry
    • 48 months or until the relevant competencies are achieved
  • SIT40716 Certificate IV in Patisserie where the apprentice holds SIT31016 Certificate III in Patisserie
    • 12 months or until the relevant competencies are achieved
  • SIT40716 Certificate IV in Patisserie where the apprentice holds SIT20416 Certificate II in Kitchen Operations
    • 42 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
Probationary periods Where the nominal term is:
  • Up to and including 24 months - 2 months
  • Greater than 24 months - 3 months

Tourism - Tourism Traineeships

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualifications
Terms of traineeships Full-time:
  • SIT20116 Certificate II in Tourism
    • 12 months or until the relevant competencies are achieved
  • SIT30116 Certificate III in Tourism by direct entry
    • 24 months or until the relevant competencies are achieved
  • SIT30116 Certificate III in Tourism where the trainee holds SIT20116 Certificate II in Tourism
    • 18 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
School based SIT20116 Certificate II in Tourism SIT30116 Certificate III in Tourism
The term for a school based traineeship will be calculated in months from the date of commencement to 31 December of the HSC year. During this period the school-based trainee must undertake a minimum of 100 days of on-the-job training.
Probationary period 2 months

Tourism - Events - Traineeship

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualification SIT30516 Certificate III in Events
Terms of traineeship Full-time:
  • 24 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
School based SIT30516 Certificate III in Events
The term for a school based traineeship will be calculated in months from the date of commencement to 31 December of the HSC year. During this period the school-based trainee must undertake a minimum of 100 days of on-the-job training.
Probationary period 2 months

Tourism - Guiding Traineeship

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualifications
Terms of traineeships Full-time:
  • SIT30316 Certificate III in Guiding direct entry
    • 24 months or until the relevant competencies are achieved
  • SIT40216 Certificate IV in Guiding direct entry
    • 24 months or until the relevant competencies are achieved
  • SIT40216 Certificate IV in Guiding where the trainee holds SIT30316 Certificate III in Guiding
    • 18 months or until the relevant competencies are achieved.
Part-time:
See part-time apprenticeships and traineeships
Probationary period 2 months

Tourism - Holiday Parks and Resorts - Traineeship

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualifications
Terms of traineeships Full time:
  • SIT20216 Certificate II in Holiday Parks and Resorts
    • 12 months or until the relevant competencies are achieved.
  • SIT30416 Certificate III in Holiday Parks and Resorts by direct entry
    • 24 months or until the relevant competencies are achieved.
  • SIT30416 Certificate III in Holiday Parks and Resorts where the trainee holds SIT20216 Certificate II in Holiday Parks and Resorts
    • 12 months or until the relevant competencies are achieved.
  • SIT40316 Certificate IV in Holiday Parks and Resorts by direct entry
    • 18 months or until the relevant competencies are achieved.
Part-time:
See part-time apprenticeships and traineeships
School based SIT20216 Certificate II in Holiday Parks and Resorts
The term for a school based traineeship will be calculated in months from the date of commencement to 31 December of the HSC year. During this period the school-based trainee must undertake a minimum of 100 days of on-the-job training.
Probationary period 2 months

Tourism - Travel - Traineeship

Vocational Training Order

Date of effect 7 June 2013
Updated 9 May 2016
Qualifications
Terms of traineeships Full-time:
  • SIT30216 Certificate III in Travel by direct entry
    • 24 months or until the relevant competencies are achieved
  • SIT30216 Certificate III in Travel where the trainee holds SIT20116 Certificate II in Tourism
    • 18 months or until the relevant competencies are achieved
  • SIT40116 Certificate IV in Travel and Tourism by direct entry
    • 24 months or until the relevant competencies are achieved
  • SIT40116 Certificate IV in Travel and Tourism where the trainee holds SIT30116 Certificate III in Tourism or SIT30216 Certificate III in Travel
    • 18 months or until the relevant competencies are achieved
Part-time:
See part-time apprenticeships and traineeships
Probationary period 2 months
Page last updated: 29 July 2016