Explore the Didasko Online suite of SIT Training Resources
Didasko Online offers 118 units across 21 various qualifications and RTO training materials within the SIT training package. Below, you’ll find the full list of SIT units available.
Our SIT resources are crafted to uphold Didasko’s commitment to delivering dynamic learning experiences, compliant assessments, and robust support tools.
Our resources include:
- Training: Slideshows and Digital Learner Guide.
- Assessment: Project portfolio templates, simulation assessments, assessor guides, benchmarks, digital checklists (for practical assessments), and student assessment tasks.
- User resources: Trainer and assessor user guide, and student user guide.
139 units across 21 qualifications
| SIT30921 | Certificate III in Catering |
| SIT40621 | Certificate IV in Catering Management |
| SIT20421 | Certificate II in Cookery |
| SIT30821 | Certificate III in Cookery |
| SIT40521 | Certificate IV in Kitchen Management |
| SIT30522 | Certificate III in Events |
| SIT50322 | Diploma of Event Management |
| SIT10222 | Certificate I in Hospitality |
| SIT20322 | Certificate II in Hospitality |
| SIT30622 | Certificate III in Hospitality |
| SIT30722 | Certificate III in Hospitality (Restaurant Front of House) |
| SIT40422 | Certificate IV in Hospitality |
| SIT50422 | Diploma of Hospitality Management |
| SIT60322 | Advanced Diploma of Hospitality Management |
| SIT31021 | Certificate III in Patisserie |
| SIT40721 | Certificate IV in Patisserie |
| SIT20122 | Certificate II in Tourism |
| SIT30122 | Certificate III in Tourism |
| SIT30222 | Certificate III in Travel |
| SIT40122 | Certificate IV in Travel and Tourism |
| SIT50122 | Diploma of Travel and Tourism Management |
| BSBCMM211 | Apply communication skills |
| BSBCMM411 | Make presentations |
| BSBESB401 | Research and develop business plans |
| BSBFIN601 | Manage organisational finances |
| BSBHRM612 | Contribute to the development of employee and industrial relations strategies |
| BSBMKG431 | Assess marketing opportunities |
| BSBOPS502 | Manage business operational plans |
| BSBOPS601 | Develop and implement business plans |
| BSBSUS211 | Participate in sustainable work practices |
| BSBSUS411 | Implement and monitor environmentally sustainable work practices |
| BSBSUS511 | Develop workplace policies and procedures for sustainability |
| BSBTEC301 | Design and produce business documents |
| BSBTWK201 | Work effectively with others |
| BSBTWK401 | Build and maintain business relationships |
| BSBTWK501 | Lead diversity and inclusion |
| BSBTWK503 | Manage meetings |
| SIRXOSM007 | Manage risk to organisational reputation in an online setting |
| SITEEVT020 | Source and use information on the events industry |
| SITEEVT021 | Administer event registrations |
| SITEEVT022 | Provide event production support |
| SITEEVT023 | Plan in-house events |
| SITEEVT024 | Develop conference and event programs |
| SITEEVT025 | Select event venues and sites |
| SITEEVT026 | Manage event production components |
| SITEEVT028 | Manage on-site event operations |
| SITEEVT030 | Develop event concepts |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC024 | Prepare and present simple dishes |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC034 | Work effectively in a commercial kitchen |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC039 | Produce pates and terrines |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHCCC044 | Prepare specialised food items |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB022 | Clean and tidy bar areas |
| SITHFAB023 | Operate a bar |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB027 | Serve food and beverage |
| SITHFAB030 | Prepare and serve cocktails |
| SITHFAB031 | Provide advice on beers, spirits and liqueurs |
| SITHFAB032 | Provide advice on Australian wines |
| SITHFAB034 | Provide table service of food and beverage |
| SITHFAB036 | Provide advice on food |
| SITHFAB037 | Provide advice on food and beverage matching |
| SITHFAB038 | Plan and monitor espresso coffee service |
| SITHIND005 | Use hygienic practices for hospitality service |
| SITHIND006 | Source and use information on the hospitality industry |
| SITHIND007 | Use hospitality skills effectively |
| SITHIND008 | Work effectively in hospitality service |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP013 | Plan cooking operations |
| SITHKOP014 | Plan catering for events or functions |
| SITHKOP015 | Design and cost menus |
| SITHPAT011 | Produce cakes |
| SITHPAT012 | Produce specialised cakes |
| SITHPAT013 | Produce pastries |
| SITHPAT014 | Produce yeast-based bakery products |
| SITHPAT015 | Produce petits fours |
| SITHPAT016 | Produce desserts |
| SITHPAT017 | Prepare and model marzipan |
| SITHPAT018 | Produce chocolate confectionery |
| SITHPAT019 | Model sugar-based decorations |
| SITHPAT020 | Design and produce sweet buffet showpieces |
| SITTIND003 | Source and use information on the tourism and travel industry |
| SITTTVL001 | Access and interpret product information |
| SITTTVL003 | Provide advice on Australian destinations |
| SITTTVL004 | Sell tourism products or services |
| SITTTVL005 | Prepare customer quotations |
| SITTTVL006 | Book tourism products and process documentation |
| SITTTVL007 | Use a computerised reservations or operations system |
| SITTTVL011 | Provide specialist advice on cruises |
| SITXCCS009 | Provide customer information and assistance |
| SITXCCS010 | Provide visitor information |
| SITXCCS011 | Interact with customers |
| SITXCCS014 | Provide service to customers |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM006 | Source and present information |
| SITXCOM007 | Show social and cultural sensitivity |
| SITXCOM008 | Provide a briefing or scripted commentary |
| SITXCOM010 | Manage conflict |
| SITXFIN007 | Process financial transactions |
| SITXFIN008 | Interpret financial information |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXFIN011 | Manage physical assets |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA007 | Transport and store food |
| SITXFSA008 | Develop and implement a food safety program |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM007 | Coach others in job skills |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXINV006 | Receive, store and maintain stock |
| SITXINV007 | Purchase goods |
| SITXINV008 | Control stock |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXMGT006 | Manage projects |
| SITXMPR011 | Plan and implement sales activities |
| SITXMPR012 | Coordinate marketing activities |
| SITXMPR014 | Develop and implement marketing strategies |
| SITXMPR016 | Prepare and present proposals |
| SITXWHS005 | Participate in safe work practices |
| SITXWHS006 | Identify hazards, assess and control safety risks |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXWHS008 | Establish and maintain a work health and safety system |
| BSBESB404 | Coming Soon Market new business ventures |
| BSBFIN401 | Coming Soon Report on financial activity |
| BSBINS401 | Coming Soon Analyse and present research information |
| BSBOPS504 | Coming Soon Manage business risk |
| BSBPEF202 | Coming Soon Plan and apply time management |
| BSBTEC201 | Coming Soon Use business software applications |
| BSBTEC302 | Coming Soon Design and produce spreadsheets |
| BSBTEC303 | Coming Soon Create electronic presentations |
| BSBTEC402 | Coming Soon Design and produce complex spreadsheets |
| BSBWRT411 | Coming Soon Write complex documents |
| SITTTVL002 | Coming Soon Provide advice on international destinations |
| SITTTVL008 | Coming Soon Source airfares and issue tickets for domestic flights |
| SITTTVL009 | Coming Soon Construct international airfares |
SIT – Tourism, Travel and Hospitality
Didasko Online delivers high-quality SIT training packages in a dynamic eLearning format, designed for seamless use by RTOs, TAFEs and high schools. Our comprehensive suite covers key hospitality sectors, including cookery, event management, tourism and hospitality.
With resources created by industry professionals, our SIT training packages ensure students receive up-to-date, engaging content that prepares them for success in the competitive tourism and hospitality fields.
Explore the Didasko Online suite of SIT Training Resources
Didasko Online offers 118 units across 21 various qualifications and RTO training materials within the SIT training package. Below, you’ll find the full list of SIT units available.
Our SIT resources are crafted to uphold Didasko’s commitment to delivering dynamic learning experiences, compliant assessments, and robust support tools.
Our resources include:
- Training: Slideshows and Digital Learner Guide.
- Assessment: Project portfolio templates, simulation assessments, assessor guides, benchmarks, digital checklists (for practical assessments), and student assessment tasks.
- User resources: Trainer and assessor user guide, and student user guide.
- Engaging eLearning content and customisable assessments: Our interactive courses provide an immersive learning experience designed with effective instructional strategies. Customisable assessments allow you to tailor learning to meet each student’s unique needs.
- Assessment mapping: Our high-quality assessments are meticulously mapped to meet each unit’s required knowledge, evidence and performance criteria. Easy-to-read mapping documentation simplifies implementation.
- Responsive design: Access content seamlessly on any device, with support for Bring Your Own Device (BYOD) delivery and mobile-friendly functionality, ensuring students can learn from their smartphones or tablets.
- Easy grading: Our user-friendly grading tools make it easy to review student results, helping instructors streamline the assessment process with minimal effort.
- Extensive content library: Access a comprehensive library of units that can be fully tailored to suit specific qualifications and industry requirements.
- Interactive LMS features: Boost learner engagement with interactive features such as discussion forums, quizzes, and real-time feedback, creating a collaborative and dynamic learning experience.
- Brand customisation: Personalise the platform with your company’s branding—logos, imagery, and more—to consistently showcase your brand identity across the LMS.
- Payment options: Choose from flexible pricing options—per student, per unit of competency, or a fixed monthly licence fee—to suit your organisation’s needs.
- Integrations: Our platform now supports Learning Tools Interoperability (LTI), enabling seamless integration with third-party learning tools, systems, and SMSs.