Didasko Learning Resources has now released 111 units for the new SIT Release 2.0 training package. We will be releasing a total of 118 units across various qualifications within the SIT training package, please see below for the complete list of SIT units that Didasko will be releasing.

DLR’s SIT Release 2.0 resources maintain the company’s commitment to dynamic learning materials, compliant assessments and supporting tools. Our resources include:

  • Interactive and engaging eLearning Resources
  • Learner activities and assessments
  • Trainer Resources
  • Mapping documents
Qualification units
Code Unit name
SITHCCC023 Use food preparation equipment
SITHKOP009 Clean kitchen premises and equipment
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHCCC027 Prepare dishes using basic methods of cookery
SITXINV006 Receive, store and maintain stock
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC028 Prepare appetisers and salads
SITHKOP010 Plan and cost recipes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITXWHS005 Participate in safe work practices
SITXHRM007 Coach others in job skills
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC037 Prepare seafood dishes
SITHPAT016 Produce desserts
SITHCCC041 Produce cakes, pastries and breads
SITHCCC043 Work effectively as a cook
SITHCCC025 Prepare and present sandwiches
SITXCCS014 Provide service to customers
SITHCCC040 Prepare and serve cheese
SITXWHS006 Identify hazards, assess and control safety risks
SITXCOM007 Show social and cultural sensitivity
SITHCCC024 Prepare and present simple dishes
SITXCOM010 Manage conflict
BSBSUS211 Participate in sustainable work practices
SITHCCC038 Produce and serve food for buffets
SITXFIN009 Manage finances within a budget
SITXWHS007 Implement and monitor work health and safety practices
SITHCCC034 Work effectively in a commercial kitchen
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITHKOP012 Develop recipes for special dietary requirements
SITHKOP015 Design and cost menus
SITHKOP013 Plan cooking operations
SITXHRM008 Roster staff
SITXFSA008 Develop and implement a food safety program
SITXCCS015 Enhance customer service experiences
SITHCCC026 Package prepared foodstuffs
SITXINV008 Control stock
SITXINV007 Purchase goods
SITHPAT014 Produce yeast-based bakery products
SITHIND006 Source and use information on the hospitality industry
SITHIND008 Work effectively in hospitality service
BSBTWK201 Work effectively with others
SITXMGT005 Establish and conduct business relationships
SITXFIN010 Prepare and monitor budgets
SITXCCS011 Interact with customers
BSBSUS411 Implement and monitor environmentally sustainable work practices
BSBTWK501 Lead diversity and inclusion
BSBOPS502 Manage business operational plans
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM010 Recruit, select and induct staff
SITHFAB025 Prepare and serve espresso coffee
SITHFAB021 Provide responsible service of alcohol
SITXHRM012 Monitor staff performance
SITXFIN008 Interpret financial information
SITXFIN011 Manage physical assets
SITHFAB027 Serve food and beverage
SITXMPR014 Develop and implement marketing strategies
BSBOPS601 Develop and implement business plans
SITHFAB036 Provide advice on food
SITXWHS008 Establish and maintain a work health and safety system
SITXFIN007 Process financial transactions
BSBFIN601 Manage organisational finances
SITXCCS009 Provide customer information and assistance
BSBCMM211 Apply communication skills
SITHFAB022 Clean and tidy bar areas
SITHFAB034 Provide table service of food and beverage
SITHFAB031 Provide advice on beers, spirits and liqueurs
SITHFAB030 Prepare and serve cocktails
SITHFAB024 Prepare and serve non-alcoholic beverages
SITHIND005 Use hygienic practices for hospitality service
SITHIND007 Use hospitality skills effectively
SITHFAB023 Operate a bar
SITEEVT020 Source and use information on the events industry
SITEEVT021 Administer event registrations
SITEEVT025 Select event venues and sites
SITEEVT028 Manage on-site event operations
SITEEVT024 Develop conference and event programs
SITEEVT023 Plan in-house events
SITXMGT006 Manage projects
SITEEVT022 Provide event production support
SITEEVT030 Develop event concepts
SITHPAT012 Produce specialised cakes
SITHPAT011 Produce cakes
SITHPAT013 Produce pastries
SITHPAT015 Produce petits fours
SITHPAT018 Produce chocolate confectionery
SITHPAT017 Prepare and model marzipan
SITHPAT020 Design and produce sweet buffet showpieces
SITHPAT019 Model sugar-based decorations
SITXCOM006 Source and present information
SITXCOM008 Provide a briefing or scripted commentary Coming Soon
SITXFSA007 Transport and store food
SITTIND003 Source and use information on the tourism and travel industry
SITTTVL001 Access and interpret product information
SITTTVL004 Sell tourism products or services
SITXCCS010 Provide visitor information
SITTTVL006 Book tourism products and process documentation
SITTTVL007 Use a computerised reservations or operations system
SITTTVL005 Prepare customer quotations
BSBHRM612 Contribute to the development of employee and industrial relations strategies
SITTTVL003 Provide advice on Australian destinations
SITTTVL009 Construct international airfares Coming Soon
SITEEVT026 Manage event production components
SITXMPR011 Plan and implement sales activities
SITXMPR012 Coordinate marketing activities
SITXMPR016 Prepare and present proposals
SITTTVL002 Provide advice on international destinations Coming Soon
SIRXOSM007 Manage risk to organisational reputation in an online setting
SITHFAB032 Provide advice on Australian wines Coming Soon
SITHCCC044 Prepare specialised food items Coming Soon
SITHCCC039 Produce pates and terrines Coming Soon


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