Packaging Rules

11 units must be completed:

  • 5 core units
  • 6 elective units, consisting of:
    • 3 units from Group A
    • 3 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course
    • Any combination of electives that meets the above rules can be selected for the award of the Certificate II in Tourism. Electives may be packaged to provide a qualification with a specialisation, as outlined below.
    • The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Note: Units marked with an (*) asterisk have one or more prerequisites.

Refer to the qualification page for details.

SITTIND003 Source and use information on the tourism and travel industry
SITXCCS009 Provide customer information and assistance
SITXCCS011 Interact with customers
SITXCOM007 Show social and cultural sensitivity
SITXWHS005Participate in safe work practices
Group A – Tourism
Client and Customer Service, and Sales
SITXCCS010Provide visitor information
Tourism Delivery
SITXCOM008Provide a briefing or scripted commentary
Tourism Sales and Operations
SITTTVL001Access and interpret product information
SITTTVL006Book tourism products and process documentation
Group C – General electives
Administration
BSBPEF202Coming SoonPlan and apply time management
Communication and Teamwork
SITXCOM006Source and present information
BSBCMM211Coming SoonApply communication skills
BSBTWK201Coming SoonWork effectively with others
Computer Operations and ICT Management
BSBTEC201Coming SoonUse business software applications
Environmental Sustainability
BSBSUS211Coming SoonParticipate in sustainable work practices
Finance
SITXFIN007Process financial transactions
Food and Beverage, Food Safety
SITHFAB021Provide responsible service of alcohol
SITHFAB024*Prepare and serve non-alcoholic beverages
SITHFAB025*Prepare and serve espresso coffee
SITXFSA005Use hygienic practices for food safety
Inventory
SITXINV006*Receive, store and maintain stock