SIT12 Implementation Workshop

Senior Project Officer – Tourism, Travel,
Hospitality

Training Package Cycle

Industry Advisory Committee
• ACA – Casinos
• AFTA – Australian Federation of Travel
Agents
• AHA – Australian Hotels Association
• ASU/ United Voice – Unions
• ATEC – Australian Tourism Export
Council
• Clubs NSW/Australia
• Compass Group – Catering,
Accommodation Services
• CRVA – Caravan and RV Association
• Australian Defence Force

Industry Advisory Committee
• DRET - Department of Resources,
Energy & Tourism
• MEA – Meetings and Events
Australia
• NTA – National Tourism Alliance
• Qantas
• RCA – Restaurant and Catering
• Restaurateur
• TH Catering Institute
• TTF – Transport

Introductions
• Who are you?
• What is your role with the Training Package?
• What do you want to get out of today?

Consultant to Service Skills Australia

Our aims today
• Introduce you to revised SIT12 Training Package
• Provide some exercises to highlight new areas of the TP
• Send you away with knowledge of the TP to enable implementation
• Provide an opportunity to discuss implementation challenges

Schedule
• Now – units of competency
• 11am Morning tea
• 11.15am – assessment requirements
• 1200 noon - qualifications
• 1pm Lunch
• 1.30 pm afternoon session - Implementation challenges
• Finish 4.30pm

Questions, concerns, issues

Continuous improvement
feedback.serviceskills.com.au

12 months to change over to SIT12
From date that
Training Package released on training.gov.au
(TGA)
Check locally

Units of competency
• Describe skills and knowledge that people need to effectively perform their jobs to industry standard
• What people do on a day to day basis in their jobs
Express workplace requirements

Units of competency do not
• Describe how people learn to be competent
• Tell RTOs how to design and implement learning strategies

Prerequisite units should be minimised
• means that it is necessary to develop a primary skill and the required knowledge before progressing to another.
• should only exist where it is absolutely necessary for a person to have a skill and hold a certain body of knowledge before they can perform other workplace tasks
Not nominated to assist in a logical sequence of training

Exercise One

What’s changed in units?
Streamlined language:
• Descriptor and Application
• Elements
• PCs
PCs & Elements
• Many reworked to fully articulate content
Required Skills
• Focus on foundation skills – LL&N, employability skills e.g. problemsolving
Required Knowledge
• Now fully articulates requirements – breadth & depth
Prerequisites minimised
• To provide flexibility and avoid barriers to sequencing of training & assessment

Hospitality: New format ASC,CCC, PAT units
Elements
1. Select ingredients
2. Select prepare and use equipment
3. Proportion and prepare ingredients
4. Cook xxx dishes
5. Present xxx dishes purchasing removed
Consistency also applied to :
• Required skills & knowledge,
• Critical aspects
• Context statements
• Methods of assessment

‘Musts’ re-housed
From Range Statements to:
• Required knowledge - e.g. methods of cookery
• Critical aspects where a particular type of product must be cooked e.g. Madeira cakes
Why? New policy precludes inclusion in
Range Statements
NOT LOST

AQF indicator
• indicates where unit is first packaged in a qualification
• units do not have an AQF level

Unit describes a complexity of skill
• train and assess to the complexity of the unit
• do not vary according to the qualification
• operative workers work safely in the same way as a supervisor or manager full set of units in a qualification determines the
AQF level for the qualification

Equivalence – mapping table volume 1
Equivalent does not mean identical. Think about these definitions:
• equal or interchangeable in value, measure, force, effect, significance
• corresponding in function
• having the same or a similar effect

Unit equivalent when
• it provides the same skill and knowledge outcomes
• it has a change in title but no other significant changes
• elements and associated performance criteria have remained the same, but might be better expressed
• knowledge requirements have remained the same, but might be better expressed
• assessment requirements are better expressed or made more rigorous

Unit not equivalent when
• it provides different skill and knowledge outcomes
• elements and associated performance criteria have been added
• knowledge requirements have been added – breadth or depth

Mapping
SITHACS005B Prepare rooms for guests
SITHACS202 Prepare rooms for guests
N
• Prerequisite units removed.
• Minor adjustments to expression of content to streamline and improve unit.
• Additional hygiene content added to Performance
Criteria, Required Knowledge, Range and Critical aspects for assessment.
• Element 4 split into two elements.

Titles changed
• Inconsistency removed
• Prepare appetisers and salads
• Select, prepare and cook poultry
• Prepare and produce pastries
• Prepare and present gateaux, torten and cakes
Now Produce poultry dishes etc

Titles changed to reflect need for operation of multiple games
• Conduct a Roulette game
• Conduct Roulette games

Plural titles consistently used
• Plan in-house events or functions
• Develop event transport plans
• Tow and site recreational vehicles
• Coordinate and operate tours
• Plan catering for events or functions

Titles simplified
• Control and order stock
• Control stock
• Transport and store food in a safe and hygienic manner
• Transport and store food

Titles changed to better reflect intent & content
• Follow workplace hygiene procedures
• Use hygienic practices for food safety
• Implement food safety procedures
• Participate in safe food handling practices

Titles changed for consistency across TP
• Develop and implement….plans
• Establish and maintain…system

Units deleted or merged
• deleted when they duplicated content of other units
• deleted when they described work processes rather than a skill – covered by other units
• merged where there was clear crossover of content and intent

Units deleted or merged
• Cookery – Asian, commercial & patisserie
• Produce desserts – 3 units
Prepare hot and cold desserts, Present desserts,
Prepare desserts to meet special dietary requirements
• Monitor catering revenue and costs – 6 units
Design and cost menus, Manage finances within a budget, Roster staff, Control stock, Establish stock purchasing and control systems, Monitor work operations.

New cross-sector units
• Respond to a customer in crisis
• Manage a business continuity crisis
• Manage revenue

• Food and Beverage
• Generic service
Now:
• Use hospitality skills effectively
• Work effectively in hospitality service

New competency field KOP
• KOP = Kitchen Operations
• Operational skills e.g. cleaning
• Planning skills e.g. menu

Customer service hierarchy
• Interact with customers
• Provide service to customers
• Enhance the customer service experience
• Manage quality customer service

Customer service units tightly focussed team work covered by
BSBWOR203B
Work effectively with others

BSB units used in favour
• Where they had a good fit with industry operations e.g. Make a presentation
• Where they were identical e.g. ENV
• Where SIT unit had no THE context
• SIT unit maintained when superior
• Number used = 19

SIT assessors can assess
Assessors must hold formal recognition in each unit in which they wish to conduct assessment or be able to demonstrate equivalent competence.

Exercise Two

UOCs mandate rigorous assessment requirements
Articulate sufficiency of evidence and ability to respond to different situations and product requirements which might cover:
• producing a diverse range of products
• using a diverse range of equipment
• dealing with a range of customer needs
• selling a range of products or services
• using a diverse range of methods or techniques

UOCs mandate assessment requirements
• Environment
• Equipment
• Consumable resources – stock, product range
• Workplace documents
• Other people - customers

Hospitality environments clarified
Assessment must ensure use of:
• an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the
Assessment Guidelines; this can be a:
– real industry workplace
– simulated industry environment such as a training kitchen servicing customers

Assessment Guidelines mandate assessment requirements
• Equipment lists
• Consumable resources listed
• Workplace documents - listed
• Customers defined
• Assessor vocational competence defined

Key changes Assessment Guidelines
• equipment lists – format changed for clarity
• CCC, FAB, PAT lists updated
• tourism, events and accommodation services updated
• vocational competence of assessors – clarified but no change in intent

Customers in simulations
A customer is a person or organisation who utilises a product or service and expects the product and service to be of equivalent standard to that provided in a commercial business. They may be paying for the product or service or be invited to participate as a guest.
• Customers must participate in the sale and or delivery of the product or service
• Provide sufficient customer traffic

Vocational competence
1. Relevant Experience
Have employment experience in the specific units of competency they are assessing. Industry experience must be relevant to the job role/s for which performance is being assessed.
2. Currency
Have comprehensive current knowledge of the industry, current industry practices and the job role
Currency of industry skills & knowledge must be maintained.

Qualifications relate to jobs in the industry
• Packaging is based on workplace requirements
• Qualifications represent a range of job outcomes
• Complexity of job reflected in AQF level
A qualification is not a preparatory course

Qualifications should be flexible
• They do not require people to achieve units not needed for their work
• Broad wherever possible; sector specific when required
• RTOs should construct courses which are enterprise or sector specific to meet local needs
A qualification is not a course

Broad Hospitality qualifications
Certificate I in Hospitality
Certificate II in Hospitality
Certificate III in Hospitality
Certificate IV in Hospitality
Diploma of Hospitality
Advanced Diploma of
Hospitality all retained

Cookery qualifications
• Certificate II in Kitchen Operations
• Certificate II in Asian Cookery
One only deleted:
Certificate I in Hospitality (Kitchen Operations) outcomes covered by Certificate I in Hospitality

Cookery qualifications
• Certificate III in Commercial
Cookery
• Certificate III in Asian Cookery
• Certificate III in Catering
Operations
• Certificate III in Patisserie all retained

Cookery qualifications
• Certificate IV in Commercial Cookery
• Certificate IV in Asian Cookery
• Certificate IV in Catering Operations
• Certificate IV in Patisserie all retained

Key changes to hospitality qualifications
• Hospitality removed from cookery titles for simplicity
• Some generic units removed from cookery e.g. industry knowledge
• Specialisations in generalist Hospitality reworded – simpler packaging rules same outcome

Number of units changed
• Based on job outcomes
• Due to deletion of units from the Training Package – subsumed by other units
• ‘De-nesting’ - not all units required for lower level included in subsequent higher level qualifications
• Some less complex skills subsumed by more complex e.g. WHS
Same outcome
Nesting was anti-policy

Exercise Three

Skill Set developed when
• Regulatory requirement e.g. food safety
• Up skilling e.g. supervision
• Tailored skills need identified by industry e.g. service to international customers
No intent to replace a qualification

Who’s shouting at me?

What do they want?

What do they want?

What do they want?

What do they want?

Current resources are vital
Effective training and assessment resources:
• make reference to current practices
• use correct and current terminology for
– workplace activities
– business interactions
– equipment

What’s the V in VET?
Vocational
• A particular occupation, profession a job
• VET is teaching people to do a job
Industry holds a view that a trainer’s ability to train and an assessor’s ability to assess is directly linked to their vocational competence – they must have experience in a job in order to teach someone else how to do it and to assess that they are doing it properly.

Experienced and current trainers & assessors are vital
1. Experience
• worked in a job role that is relevant to training and assessment activities
• sufficient breadth, depth and length of experience
2. Currency
• current knowledge of the industry, current industry practices and the job role

Crucial to success of industry:
 Right equipment
 Right resources
 Right trainers and assessors means students can transition from a training environment and be an immediately useful employee

Right Way Program
SSA
 develops Training Packages
 has a role in their quality implementation
Alethea Bell

Right Way Program
The Right Way program is part of SSA’s strategic work to achieve quality skills outcomes throughout the service industries.

What is the Right Way Program?
A national accreditation program linked directly to
Training Package requirements that promotes best practice in service industry training

Right Way
Provides accreditation in three areas:
 quality training and assessment facilities
 quality trainers and assessors
 quality training resources

It aims to promote the use of:
 Industry realistic assessment environments with current equipment
 professional trainers and assessors
 effective learning resources aligned to Training
Package content

Industry support
Industry supports Right Way accreditation as a way of recognising and promoting best practice in service industry training provision.

Why should I participate?
 Right Way is a symbol of quality training provision for the service industries.
 Accreditation acknowledges that you meet the quality requirements set by the service industries and participate in best practice.

Benefits include
 industry recognition of your industry experience and current industry skills and knowledge
 certification to support your resume
 use of the Right Way logo on your resume and marketing materials
 a point of difference and advantage in the market place when promoting your training & assessment skills

Benefits include
 employer confidence in your skills
 evidence to registration authorities of quality trainers and assessors

Application process
 Apply and pay fee for Trainer & Assessor accreditation
 Submit resume and supporting evidence
 SSA conducts initial evaluation
 SSA will advise applicant if further information needed
 Applicant advised in writing of outcome
 Certificate issued with scope listed

Certification
 in Training Package
 scope in industry area of experience

Renewal
 Application processing fee is $330
 Accreditation lasts 3 years
 Participate in professional development activities (points awarded)
 Complete log of activities and submit supporting evidence to renew
 Right Way provides logbook
 SSA plans to deliver PD workshops

For more information
For more information on the Right Way program or to submit an application please contact:
Alethea Bell
Phone: 02 8243 1200 rightway@serviceskills.com.au
serviceskills.com.au/rightway
Right Way  the symbol of quality training provision

What’s still on your mind?

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