CIB - 734 Tourism, Travel and Hospitality - apprenticeships and traineeships

Date of effect
7 June 2013

Updated
16 September 2022

Qualification

SIT31121 Certificate III in Asian Cookery

Terms of apprenticeship

Full-time:

SIT31121 Certificate III in Asian Cookery

• 36 months or until the relevant competencies are achieved

• 30 months or until the relevant competencies are achieved where the apprentice holds SIT20421 Certificate II in Cookery

Part-time:

See part-time apprenticeships and traineeships

Probationary periods

3 months

Date of effect
7 June 2013

Updated
16 September 2022

Qualifications

SIT30821 Certificate III in Commercial Cookery

SIT40521 Certificate IV in Kitchen Management

Terms of apprenticeships

Full-time:

SIT30821 Certificate III in Commercial Cookery

• 36 months or until the relevant competencies are achieved

• 30 months or until the relevant competencies are achieved where the apprentice holds SIT20421 Certificate II in Cookery

SIT40521 Certificate IV in Kitchen Management

• 48 months or until the relevant competencies are achieved
• 42 months or until the relevant competencies are achieved where the apprentice holds SIT20416 Certificate II in Cookery
• 12 months or until the relevant competencies are achieved where the apprentice holds SIT30821 Certificate III in Commercial Cookery

Part-time:

See part-time apprenticeships and traineeships

School based

SIT30821 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.

 Educational Pathways Program (EPP)

The term for a school based apprenticeship will be the school based component plus 30 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 50 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

Date of effect
7 June 2013

Updated
16 September 2022

Qualification

SIT31021 Certificate III in Patisserie

Terms of apprenticeship

Full-time:

SIT31021 Certificate III in Patisserie

• 36 months or until the relevant competencies are achieved
• 30 months or until the relevant competencies are achieved where the apprentice holds SIT20421 Certificate II in Cookery

Part-time:

See part-time apprenticeships and traineeships

Probationary periods

3 months

Date of effect
24 January 2020

Updated

16 September 2022

Qualification

SIT30722 Certificate III in Hospitality (Restaurant Front of House)*

Terms of apprenticeship

Full-time:

• 24 months or until the relevant competencies are achieved

• 12 months or until the relevant competencies are achieved where the apprentice holds SIT20322 Certificate II in Hospitality

Part-time:

See part-time apprenticeships and traineeships

Probationary period

2 months

Date of effect
7 June 2013

Updated
16 September 2022

Qualifications

SIT20322 Certificate II in Hospitality

SIT30622 Certificate III in Hospitality

SIT40422 Certificate IV in Hospitality

Terms of traineeships

Full-time:

SIT20322 Certificate II in Hospitality

• 12 months or until the relevant competencies are achieved

SIT30622 Certificate III in Hospitality

• 24 months or until the relevant competencies are achieved

• 12 months or until the relevant competencies are achieved where the trainee holds SIT20322 Certificate II in Hospitality

SIT40422 Certificate IV in Hospitality

• 36 months or until the relevant competencies are achieved
• 24 months or until the relevant competencies are achieved where the trainee holds SIT20322 Certificate II in Hospitality or SIT20421 Certificate II in Cookery

• 12 months or until the relevant competencies are achieved where the trainee holds SIT30622 Certificate III in Hospitality

Part-time:

See part-time apprenticeships and traineeships

School based

SIT20322 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

Date of effect
7 June 2013

Updated
16 September 2022

Qualification

SIT40821 Certificate IV in Asian Cookery

Terms of traineeship

Full-time:

• 48 months or until the relevant competencies are achieved

• 42 months or until the relevant competencies are achieved where the trainee holds the SIT20421 Certificate II in Cookery
• 12 months or until the relevant competencies are achieved where the trainee holds SIT31121 Certificate III in Asian Cookery or SIT30821 Certificate III in Commercial Cookery

Part-time:

See part-time apprenticeships and traineeships

Probationary period

2 months

Date of effect
7 June 2013

Updated
16 September 2022

Qualifications

SIT30921 Certificate III in Catering

SIT40621 Certificate IV in Catering Management

Terms of traineeships

Full-time:

SIT30921 Certificate III in Catering

• 24 months or until the relevant competencies are achieved
• 12 months or until the relevant competencies are achieved where the trainee holds SIT20421 Certificate II in Cookery

SIT40621 Certificate IV in Catering Management

• 36 months or until the relevant competencies are achieved
• 12 months or until the relevant competencies are achieved where the trainee holds SIT30921 Certificate III in Catering

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

Date of effect
7 June 2013

Updated
16 September 2022

Qualification

SIT20421 Certificate II in Cookery

Terms of traineeship

Full-time:

• 12 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

School based

SIT20421 Certificate II in 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

Date of effect
20 December 2013

Updated
16 September 2022

Qualification

SIT40721 Certificate IV in Patisserie

Terms of traineeship

Full-time:

SIT40721 Certificate IV in Patisserie

• 48 months or until the relevant competencies are achieved

• 42 months or until the relevant competencies are achieved where the trainee holds SIT20421 Certificate II in Cookery
• 12 months or until the relevant competencies are achieved where the trainee holds SIT31021 Certificate III in Patisserie

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

Date of effect
7 June 2013

Updated
16 September 2022

Qualifications

SIT20122 Certificate II in Tourism

SIT30122 Certificate III in Tourism

Terms of traineeships

Full-time:

SIT20122 Certificate II in Tourism

• 12 months or until the relevant competencies are achieved

SIT30122 Certificate III in Tourism

• 24 months or until the relevant competencies are achieved

• 12 months or until the relevant competencies are achieved where the trainee holds SIT20122 Certificate II in Tourism

Part-time:

See part-time apprenticeships and traineeships

School based

• SIT20122 Certificate II in Tourism
• SIT30122 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

Date of effect
7 June 2013

Updated
16 September 2022

Qualification

SIT30522 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

SIT30522 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

Date of effect
7 June 2013

Updated
16 May 2022

Qualifications

SIT30322 Certificate III in Guiding

SIT40222 Certificate IV in Guiding

Terms of traineeships

Full-time:

SIT30322 Certificate III in Guiding

• 24 months or until the relevant competencies are achieved

SIT40222 Certificate IV in Guiding

• 24 months or until the relevant competencies are achieved

• 18 months or until the relevant competencies are achieved where the trainee holds SIT30322 Certificate III in Guiding

Part-time:

See part-time apprenticeships and traineeships

Probationary period

2 months

Date of effect
7 June 2013

Updated
16 September 2022

Qualifications

SIT30222 Certificate III in Travel

SIT40122 Certificate IV in Travel and Tourism

Terms of traineeships

Full-time:

SIT30222 Certificate III in Travel

• 24 months or until the relevant competencies are achieved

• 18 months or until the relevant competencies are achieved where the trainee holds SIT20122 Certificate II in Tourism

SIT40122 Certificate IV in Travel and Tourism

• 24 months or until the relevant competencies are achieved

• 18 months or until the relevant competencies are achieved where the trainee holds SIT30122 Certificate III in Tourism or SIT30222 Certificate III in Travel

Part-time:

See part-time apprenticeships and traineeships

School based

SIT30216 Certificate III in Travel
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

Certificate III level apprentices may learn to:

• prepare Asian cooked dishes
• prepare Asian stocks and soups
• plan and cost recipes
• prepare Asian rice and noodles
• prepare Asian salads
• prepare Asian sauces, dips and accompaniments
• work effectively as a cook

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

Certificate III level apprentices may learn to:

• prepare appetisers and salads
• prepare stocks, sauces and soups
• prepare vegetables, fruit, eggs and farinaceous dishes
• prepare vegetarian and vegan dishes
• prepare poultry, seafood and meat dishes
• produce desserts, cakes, pastries and breads
• Plan and cost recipes

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:

• prepare dishes using basic methods of cookery
• work effectively as a cook
• design and cost menus
• lead and manage people
• monitor work operations
• manage finances within a budget

Apprentices may 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 for a supervisory or team leading role in the kitchen.

Certificate III level apprentices may learn to:

• produce a range of pastries, cakes, desserts and yeast goods
• prepare dishes using basic methods of cookery
• work effectively in a commercial kitchen
• as part of a team in a kitchen/hospitality environment
• receive, store and maintain stock

Apprentices may work in a range of businesses where patisserie products are prepared and served including patisseries, restaurants, hotels, catering operations, pubs, clubs, cafes and coffee shops. Job titles include pastry cooks, chef pâtissier and pastry chef.

Certificate III level apprentices will learn to:

• work effectively in hospitality service
• provide service to customers
• operate a bar
• prepare and service cocktails
• provide advice on Australian and imported wines
• provide silver service

Apprentices will work under the supervision of a person employed as a sommelier, senior bar attendant, senior waiter or cocktail bartender depending on their area of specialisation. Types of establishments employing Hospitality - Restaurant Front of House (Specialist)* apprentices may include free standing full-service restaurants, full-service restaurants in pubs, clubs and function centres and cocktail bars that may be part of a larger venue. Job titles include waiter, bar attendant.

Certificate II level trainees may learn to:

• use hospitality skills effectively
• interact with customers
• serve food and beverage
• prepare and serve espresso coffee
• provide room service
• prepare and present simple dishes
• sell to the retail customer
• provide housekeeping services to guests
• provide porter services

Trainees may work in a range of hospitality settings such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Job titles include café attendant, bar attendant, porter, catering assistant.

Certificate III level trainees may learn to:

• work effectively in hospitality service
• provide service to customers
• manage disrespectful, aggressive or abusive customers
• advise on products and services
• prepare and present simple dishes
• operate a bar
• prepare and serve espresso coffee
• serve food, wine and beverages
• provide accommodation reception services
• provide housekeeping, porter or valet services

Trainees may work in a range of hospitality settings such as restaurants, hotels, motels, pubs, clubs, cafes and coffee shops. Job titles include bar attendant, barista, reception front desk staff, housekeeper, gaming attendant, waiter.

Certificate IV level trainees may learn to:

• enhance customer service experience
• manage conflict
• coach others in job skills
• roster staff and monitor work operations
• lead and manage people
• plan catering for events or functions
• report on financial activity
• coordinate marketing activities
• monitor and control individual and crowd behaviour to maintain security

Trainees may work as skilled operators in a broad range of hospitality services in restaurants, hotels, motels, clubs, pubs, cafes and coffee shops and may include accommodation services and gaming. Job roles may include front office supervisor, food and beverage supervisor, concierge, gaming supervisor.

Certificate IV level trainees may learn to:

• prepare dishes using basic methods of Asian cookery
• work effectively as a cook
• plan cooking operations
• manage finances within a budget
• coach others in job skills
• lead and manage people
• roster staff
• monitor work operations

Trainees may work as chefs and cooks in a supervisory or team leading role in kitchens preparing Asian food.

Possible job titles include:

• Asian food chef
• Chef de partie

Certificate III level trainees may learn to:

• Prepare and present simple dishes
• Use food preparation equipment
• Produce and service food for buffets
• Prepare food to meet special dietary requirements
• Clean kitchen premises and equipment
• Participate in safe food handling practices
• Work effectively with others

Trainees may work in various catering settings including hospitals and aged care facilities, sporting ad entertainment venues, hotel banqueting departments, cook-chill production kitchens and mobile catering businesses.  Job titles include catering assistant, cook, food service assistant.

Certificate IV level trainees may learn to:

• work effectively as a cook
• plan cooking operations
• manage finances within a budget
• coach others in job skills
• lead and manage people and roster staff
• receive, store and maintain stock

Trainees may work in catering operations in a supervisory or team leader role in settings such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook-chill production kitchens and mobile catering businesses. Job titles include caterer, catering supervisor, kitchen administrator.

Certificate II level trainees may learn to:

• work effectively in a commercial kitchen
• prepare dishes using basic methods of cookery
• use food preparation equipment
• clean premises and equipment
• use hygienic practices for food safety
• receive, store and maintain stock
• participate in safe work practices

Trainees may work in kitchens using food preparation and cookery skills to prepare food and menu items in a range of organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops as well as institutions such as aged care facilities, hospitals, prisons and schools. Job titles include catering assistant, fast food cook.

Certificate IV level trainees may learn to:

• work effectively in a commercial kitchen
• prepare food to meet special dietary requirements
• plan cooking operations
• produce cakes, pastries, desserts
• manage finances within a budget
• coach others in job skills
• lead and manage people
• monitor work operations

Trainees may work as Pastry chefs in kitchens where patisserie products are prepared and serviced including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Job titles include chef de partie, chef pâtissier.

Certificate II level trainees may learn to:

• interact with customers
• provide customer information and assistance
• source and use information on the tourism and travel industry
• advise on products and services
• access and interpret product information
• provide accommodation reception services

Trainees may work for a diverse range of tourism or travel employers including travel agencies, tour wholesalers, tour operators, holiday parks and resorts, attractions, cultural and heritage sites and small tourism businesses. Job titles include events organiser receptionist, museum attendant, tourism, office assistant, theme park ride operator, retail assistant (tourism).  

Certificate III level trainees may learn to:

• source and use information on the tourism and travel industry
• provide service to customers
• access and interpret product information
• sell tourism products or services
• provide visitor information
• book tourism products and process documentation
• provide accommodation reception services

Trainees may work in a range of tourism industry sectors such as tour operators, inbound tour operators, visitor information centres, holiday parks and resorts, attractions, cultural and heritage sites and small tourism businesses. Job titles include customer service officer, inbound tour coordinator, cellar door salesperson, Indigenous cultural centre guide, theme park ride operator, winery guide, booking agent, visitor information officer.

Certificate III trainees may learn to:

• source and use information on the events industry
• provide event production support
• provide service to customers
• plan on-house events
• administer event registrations
• develop conference and event programs
• select venues and sites

Trainees may work in events administration or use operational skills and knowledge for event related work for event or exhibition management companies, event venues, or organisations that organise their own events that may operate in a range of industries such as tourism, travel, hospitality, sport, cultural and community events. Job titles include events administrative assistant, events operations assistant.

Certificate III trainees may learn to:

• work as a guide
• lead tour groups
• prepare and present tour commentaries or activities
• provide service to customers
• show social and cultural sensitivity
• develop and maintain the general and regional knowledge required by guides

Trainees may use a range of well-developed guiding skills combined with subject matter knowledge to work as a guide and deliver tours for attractions, cultural or heritage sites, tourist precincts, marine and national parks, wineries, or cruise vessels. Job titles include local tour guide, tourist guide, winery guide.

Certificate IV trainees may learn to:

• work as a guide
• lead tour groups
• coordinate and operate tours
• manage extended touring programs
• enhance customer experience
• prepare specialised interpretive content

Trainees may use a broad range of specialist guiding skills combined with in depth subject matter knowledge to deliver tours across the tourism industry. They may also manage tour logistics and conduct tours with multi products, services and sites employed or contracted by in-bound tour operators, outbound tour wholesalers, local tour operators, or be owner operators of small tourism or travel businesses. Job titles include tour manager, tourist guide.

Certificate III trainees may learn to:

• source and use information on the tourism and travel industry
• access and interpret product information
• provide advice on international destinations
• provide advice on Australian destinations
• sell tourism products or services
• prepare customer quotations
• book tourism products and process documentation

Trainees may use a range of travel sales, technical and operational skills to coordinate travel services including planning and booking travel and using policies and procedures to guide work activities. This qualification provides a pathway to work in the travel or tour wholesale sector for employers specialising in leisure or  corporate travel, event travel management, online travel agents and aggregators. Job titles include travel consultant, customer service officer.

Certificate IV trainees may learn to:

• enhance customer service experience
• interpret financial information
• access and interpret product information
• provide advice on international destinations
• provide advice on Australian destinations
• prepare customer quotations
• book tourism products and process documentation

Trainees may be able to use a broad range of tourism or travel skills and sound knowledge of industry operations to coordinate travel or tourism services. They may have supervisory responsibilities and plan, monitor and evaluate the work of team members and may work for a diverse range of employers including travel agencies, tour wholesalers, tour operations, inbound tour operations, holiday parks and resorts, tourist attractions, visitor information centres and other tourism businesses. Job titles include senior retail consultant (tourism), tourism marketing and product coordinator, marketing coordinator, call centre team leader, tourism marketing coordinator.

The SITr2.0 Tourism, Travel and Hospitality Training Package includes the following qualifications to support apprenticeship and traineeship pathways:

Apprenticeships

• SIT30722 Certificate III in Hospitality (Restaurant Front of House)
• SIT30821 Certificate III in Commercial Cookery
• SIT31021 Certificate III in Patisserie
• SIT31121 Certificate III in Asian Cookery
• SIT40521 Certificate IV in Kitchen Management

Traineeships

• SIT20122 Certificate II in Tourism
• SIT20322 Certificate II in Hospitality
• SIT20421 Certificate II in Cookery
• SIT30122 Certificate III in Tourism
• SIT30222 Certificate III in Travel
• SIT30322 Certificate III in Guiding
• SIT30522 Certificate III in Events
• SIT30622 Certificate III in Hospitality
• SIT30921 Certificate III in Catering
• SIT40122 Certificate IV in Travel and Tourism
• SIT40222 Certificate IV in Guiding
• SIT40422 Certificate IV in Hospitality
• SIT40621 Certificate IV in Catering Management
• SIT40721 Certificate IV in Patisserie
• SIT40821 Certificate IV in Asian Cookery

On successful completion of the relevant qualification

• parties may apply to the Commissioner for Vocational Training for completion of the apprenticeship/traineeship prior to the nominal completion date of the training contract or;
• Training Services may issue letters from the Commissioner to both parties inviting them to consider competency based completion if it has received advice from the training organisation that the apprentice or trainee is eligible to receive their qualification.

Download a Request for Competency Based Completion form.

Applications under the Apprenticeship and Traineeship Act 2001 to establish any apprenticeship or traineeship whether full-time, part-time or school based will not be approved unless the Commissioner for Vocational Training is satisfied that appropriate industrial arrangements are in place.

All New South Wales private sector employers and employees are now covered by the Fair Work national workplace relations system. Further information on the Fair Work system is available from the Fair Work Ombudsman by telephoning 13 13 94 or via their website.

Apprentices and trainees may be employed under the following awards:

• Amusement, Events and Recreation Award 2020
• Clerks Private Sector Award 2020
• General Retail Industry Award 2020
• Health Professionals and Support Services Award 2020
• Hospitality Industry (General) Award 2020
• Local Government Industry Award 2020
• Marine Tourism and Charter Vessels Award 2020
• Miscellaneous Award 2020
• Passenger Vehicle Transportation Award 2020
• Registered and Licensed Clubs Award 2020
• Restaurant Industry Award 2020

Educational Pathways Program (EPP) ^

This model is only available to those students participating in the School Based Apprenticeship (SBA) Educational Pathways Program (EPP). This allows students at participating public schools to commence a SBA between Term 4, Year 11 and the first week of Term 1, Year 12. Participants are required to undertake 50% of the normal SBA Stage 1 requirements, and in return, are able to accrue two units of credit to the HSC and 6 months credit to their apprenticeship. See Guidelines for further information and eligibility. The following apprenticeship pathway is available:

• SIT30821 Certificate III in Commercial Cookery

Apprenticeships

The following apprenticeship qualification is suitable for delivery in schools:

• SIT30821 Certificate III in Commercial Cookery

Traineeships

The following traineeship qualifications are suitable for delivery in schools:

• SIT20122 Certificate II in Tourism
• SIT20322 Certificate II in Hospitality
• SIT20421 Certificate II in Cookery
• SIT30122 Certificate III in Tourism
• SIT30522 Certificate III in Events

For traineeship qualifications available for delivery in schools, click here.
For information about the delivery of training for school based part-time traineeships, refer to Training Arrangements.

An employer seeking to establish a Hospitality - Restaurant Front of House (Specialist)* apprenticeship must be able to provide on the job training in a range of front of house food AND alcohol services, AND specialisation that could lead to a senior role as a:

• Sommelier/wine waiter
• Senior bar attendant
• Senior waiter (incl. silver service, gueridon service and/or food/wine matching)
• Cocktail bar tender

Workplace requirements to support general hospitality food and alcohol services include:

• Food – full service restaurant with a-la-carte or degustation menus, fine dining, food and wine pairing
• Alcohol – full service restaurant and/or cocktail bar that provides an extensive range of Australian/imported wines, spirits or cocktails.

Workplace requirements to support specialisations include:

• Sommelier/wine waiter in a full service restaurant that offers specialist advice and service on a wide range of wines/beverages with food and wine matching
• Senior bar attendant in a full service restaurant or cocktail bar that offers an extensive wine and/or cocktail menu
• Senior waiter in a full service restaurant providing advice on food and wine matching, and/or providing silver service or gueridon service
• Cocktail bar tender in a full service restaurant or cocktail bar that offers an extensive range of classic and contemporary cocktails and/or Australian/imported wines, spirits and liqueurs.

Applications for the establishment of an apprenticeship must be accompanied by a:

• customised Training Plan developed in consultation with the employer that specifies: units of competency across the broad food and alcohol service areas; competencies contributing to a minimum of one specialisation; and details of a qualified or experienced supervisor for area of specialisation.
• job role description that clearly supports the above requirements, including the area of specialisation.

Note 1:
The number of Certificate III Hospitality - Restaurant Front of House (Specialist)* apprenticeships leading to a senior position or specialisation within an establishment, should be in proportion to the size of the establishment. Staffing levels within the establishment should be appropriate in order to support these apprenticeships.

Note 2:
The accompanying job description must reflect on the job experience related to the core unit (Manage finances within a budget - SITXFIN009.

Regulatory employment requirements apply for apprentices and trainee qualifications in the industry and are listed below:

Casinos - Table Games Dealers

SIT30622 Certificate III in Hospitality includes a range of units for conducting casino table games. Training and assessment of these units can only be provided by the licensed casino employer. Dealers conducting table games are required to hold an individual occupational licence, the Casino Special Employee Licence, issued by the Independent Liquor and Gaming Authority. One licence covers all games and the employer can choose to train dealers in specific games. For more information, contact the Independent Liquor and Gaming Authority: http://www.liquorandgaming.nsw.gov.au and https://www.liquorandgaming.nsw.gov.au/working-in-the-industry/training-to-work-in-the-industry/getting-trained/casino-special-employee-licence

Food Safety

The Australia New Zealand Food Standards Code (the Code) requires businesses involved in food production, preparation or service to engage staff members with the correct skills and knowledge to handle food and supervise food handling. A food handler is any person who directly handles food or food contact surfaces food such as cutlery, plates and bowls. Food businesses in NSW are required to have a designated food safety supervisor certified as competent in the following units through a registered training organisation:

• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices

Or

• SIRRFSA001 Handle food safely in a retail environment

For more information contact the NSW Food Authority: http://www.foodauthority.nsw.gov.au/

Responsible Conduct of Gambling

Workers are required to hold an individual occupational licence known as a Responsible Conduct of Gambling (RCG) Competency Card, which is issued by Liquor and Gaming NSW. The NSW RCG must be delivered by Liquor and Gaming approved NSW registered training providers. Training is mandatory for those whose work duties involve gaming machines. This includes licensees of a full hotel licence, secretaries of a registered club, staff with gaming machine duties, staff who pay out winnings and staff who patrol or serve in the gaming machine area. These people must be certified as competent in the unit SITHGAM0022 Provide Responsible gambling services by a registered training organisation. They are required to hold an individual occupational licence, known as a Competency Card, which is issued by Liquor and Gaming NSW.

For more information contact Liquor and Gaming NSW www.liquorandgaming.nsw.gov.au

Responsible Service of Alcohol (RSA)

Training is mandatory for everyone in NSW who sells, serves and supplies alcohol in licensed venues. This includes licensees, club secretaries, club directors (if they serve alcohol), managers, bar staff, service staff, RSA marshals and security staff.  Staff must be certified as competent in the unit SITHFAB021 Provide Responsible Service of Alcohol by a registered training organisation. They are required to hold an individual occupational licence, known as a Competency Card, which is issued by Liquor and Gaming NSW.

For more information contact Liquor and Gaming NSW: www.liquorandgaming.nsw.gov.au

Sale of Travel Insurance

Travel and tourism businesses that sell travel insurance must be registered with the Australian Securities and Investment Commission (ASIC). To comply with the Financial Services Reform Act (2001), they must ensure that adequate training is provided to all staff members who provide advice on and sell travel insurance. Staff members must complete a course delivered by the insurance provider whose product they are selling.

For more information contact Australian Securities and Investment Commission (ASIC): http://asic.gov.au/

For registered training providers which can deliver the traineeship qualifications go to training.gov.au.
A list of organisations which are in contract with the NSW Department of Education to be paid for the delivery of training is here.
When developing Training Plans, registered training providers should ensure that the training program satisfies the qualification packaging requirements and at the same time, reflects the nature of the business. Training Plans should be customised so that workplace activities support and align with the qualification units of competency.

On 1 January 2015 the NSW Government introduced new fee arrangements for government subsidised vocational education and training (VET). Under Smart and Skilled, all apprenticeship and most traineeship qualifications are subsidised. For a full list of all the qualifications refer to the current NSW Skills List. Information on the types and levels of subsidies can be found in the Smart and Skilled Fee Administration Policy. Training for existing-worker trainees is not subsidised.

Training Services and Australian Skills Quality Authority (ASQA) transition arrangements are aligned and applied retrospectively from 1 September 2015.

Registered training organisations (RTOs) may commence training in either the new or superseded qualification but must meet the requirements of ASQA. For more information refer to ASQA's General Direction - Learner Transition.

A copy of each Vocational Training Order is available for inspection on this internet site below or at any Training Services centre of the NSW Department of Education.