Where the register points next
training.gov.au points at nothing after SIT60322: it is the current product, and no replacement is listed.
What the register says changed
These are the mapping notes training.gov.au attaches to each supersession, quoted as the register writes them. They are the only public record of what actually changed between two versions.
Is SIT60322 on your scope?
This page is the register's record of one product. What it cannot tell you is whether SIT60322 sits on your own scope today, or what else on that scope has moved without anyone noticing. Enter your RTO number and we read every product on your live scope against training.gov.au and tell you which ones are superseded and which replacements the register flags not equivalent.
Whether a supersession requires anything of you, and what, sits with you and your regulator. This page maps what the register records; it does not make that judgement. If the difference between an equivalent and a non-equivalent replacement is the question, we wrote it up in equivalent vs not equivalent.
What SIT60322 is made of
training.gov.au lists 191 units for SIT60322: 14 core and 177 elective. To complete it, the register publishes a rule of 14 core units plus 19 electives — 33 units in all.
Core units 14 listed
| Code | Unit | In this product |
|---|---|---|
| BSBFIN601 | Manage organisational finances | ●current |
| BSBOPS601 | Develop and implement business plans | ●current |
| SITXCCS016 | Develop and manage quality customer service practices | ●current |
| SITXFIN009 | Manage finances within a budget | ●current |
| SITXFIN010 | Prepare and monitor budgets | ●current |
| SITXFIN011 | Manage physical assets | ●current |
| SITXGLC002 | Identify and manage legal risks and comply with law | ●current |
| SITXHRM009 | Lead and manage people | ●current |
| SITXHRM010 | Recruit, select and induct staff | ●current |
| SITXHRM012 | Monitor staff performance | ●current |
| SITXMGT004 | Monitor work operations | ●current |
| SITXMGT005 | Establish and conduct business relationships | ●current |
| SITXMPR014 | Develop and implement marketing strategies | ●current |
| SITXWHS008 | Establish and maintain a work health and safety system | ●current |
Elective units 177 listed
| Code | Unit | In this product |
|---|---|---|
| BSBCMM411 | Make presentations | ●current |
| BSBESB406 | Establish operational strategies and procedures for new business ventures | ●current |
| BSBFIN401 | Report on financial activity | ●current |
| BSBHRM416 | Process payroll | ●current |
| BSBHRM526 | Manage payroll | ●current |
| BSBHRM612 | Contribute to the development of employee and industrial relations strategies | ●current |
| BSBINS401 | Analyse and present research information | ●current |
| BSBMKG431 | Assess marketing opportunities | ●current |
| BSBOPS502 | Manage business operational plans | ●current |
| BSBOPS504 | Manage business risk | ●current |
| BSBSUS511 | Develop workplace policies and procedures for sustainability | ●current |
| BSBTEC301 | Design and produce business documents | ●current |
| BSBTEC302 | Design and produce spreadsheets | ●current |
| BSBTEC303 | Create electronic presentations | ●current |
| BSBTEC402 | Design and produce complex spreadsheets | ●current |
| BSBTWK501 | Lead diversity and inclusion | ●current |
| BSBTWK503 | Manage meetings | ●current |
| CPPCLO3100 | Maintain cleaning storage areas | ●current |
| CPPCLO3101 | Clean carpeted floors | ●current |
| CPPCLO3102 | Clean hard floors | ●current |
| CPPCLO3103 | Clean and maintain amenities | ●current |
| CPPCLO3105 | Clean glass surfaces | ●current |
| CPPCLO3108 | Clean window coverings | ●current |
| CPPCLO3111 | Clean rooms, furniture and fittings | ●current |
| CPPCLO3112 | Clean walls, ceilings and fittings | ●current |
| CPPSEC2109 | Monitor and control access and exit of persons and vehicles from premises | ●current |
| CPPSEC2110 | Monitor and control individual and crowd behaviour to maintain security | ●current |
| CPPSEC3122 | Plan provision of close protection services | ●current |
| HLTAID011 | Provide First Aid | ●current |
| MSS405088 | Plan, implement and monitor energy management | ●current |
Show the remaining 147 elective units
| Code | Unit | In this product |
|---|---|---|
| SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | ●current |
| SIRXOSM004 | Analyse performance of social media and online business tools | ●current |
| SIRXOSM006 | Develop and manage social media and online strategies | ●current |
| SIRXOSM007 | Manage risk to organisational reputation in an online setting | ●current |
| SIRXSTR001 | Develop an ecommerce strategy | ●current |
| SITEEVT023 | Plan in-house events | ●current |
| SITEEVT026 | Manage event production components | ●current |
| SITEEVT028 | Manage on-site event operations | ●current |
| SITEEVT029 | Research event industry trends and practice | ●current |
| SITEEVT031 | Determine event feasibility | ●current |
| SITHACS009 | Clean premises and equipment | ●current |
| SITHACS010 | Provide housekeeping services to guests | ●current |
| SITHACS011 | Prepare rooms for guests | ●current |
| SITHACS012 | Launder linen and guest clothes | ●current |
| SITHACS013 | Provide porter services | ●current |
| SITHACS014 | Provide valet services | ●current |
| SITHACS015 | Conduct night audit | ●current |
| SITHACS016 | Provide accommodation reception services | ●current |
| SITHASC020 | Prepare dishes using basic methods of Asian cookery | ●current |
| SITHASC021 | Prepare Asian appetisers and snacks | ●current |
| SITHASC022 | Prepare Asian stocks and soups | ●current |
| SITHASC023 | Prepare Asian sauces, dips and accompaniments | ●current |
| SITHASC024 | Prepare Asian salads | ●current |
| SITHASC025 | Prepare Asian rice and noodles | ●current |
| SITHASC026 | Prepare curry pastes and powders | ●current |
| SITHASC027 | Prepare Asian cooked dishes | ●current |
| SITHASC028 | Prepare Asian desserts | ●current |
| SITHASC029 | Prepare Japanese cooked dishes | ●current |
| SITHASC030 | Prepare sashimi | ●current |
| SITHASC031 | Prepare sushi | ●current |
| SITHASC032 | Produce Japanese desserts | ●current |
| SITHASC033 | Prepare dim sum | ●current |
| SITHASC034 | Prepare Chinese roast meat and poultry dishes | ●current |
| SITHASC035 | Prepare tandoori dishes | ●current |
| SITHASC036 | Prepare Indian breads | ●current |
| SITHASC037 | Prepare Indian sweetmeats | ●current |
| SITHASC038 | Prepare Indian pickles and chutneys | ●current |
| SITHCCC023 | Use food preparation equipment | ●current |
| SITHCCC025 | Prepare and present sandwiches | ●current |
| SITHCCC026 | Package prepared foodstuffs | ●current |
| SITHCCC027 | Prepare dishes using basic methods of cookery | ●current |
| SITHCCC028 | Prepare appetisers and salads | ●current |
| SITHCCC029 | Prepare stocks, sauces and soups | ●current |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | ●current |
| SITHCCC031 | Prepare vegetarian and vegan dishes | ●current |
| SITHCCC032 | Produce cook-chill and cook-freeze foods | ●current |
| SITHCCC033 | Re-thermalise chilled and frozen foods | ●current |
| SITHCCC035 | Prepare poultry dishes | ●current |
| SITHCCC036 | Prepare meat dishes | ●current |
| SITHCCC037 | Prepare seafood dishes | ●current |
| SITHCCC038 | Produce and serve food for buffets | ●current |
| SITHCCC039 | Produce pates and terrines | ●current |
| SITHCCC040 | Prepare and serve cheese | ●current |
| SITHCCC041 | Produce cakes, pastries and breads | ●current |
| SITHCCC042 | Prepare food to meet special dietary requirements | ●current |
| SITHCCC043 | Work effectively as a cook | ●current |
| SITHCCC044 | Prepare specialised food items | ●current |
| SITHFAB021 | Provide responsible service of alcohol | ●current |
| SITHFAB023 | Operate a bar | ●current |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | ●current |
| SITHFAB025 | Prepare and serve espresso coffee | ●current |
| SITHFAB026 | Provide room service | ●current |
| SITHFAB027 | Serve food and beverage | ●current |
| SITHFAB028 | Operate and monitor cellar systems | ●current |
| SITHFAB029 | Conduct a product tasting for alcoholic beverages | ●current |
| SITHFAB030 | Prepare and serve cocktails | ●current |
| SITHFAB031 | Provide advice on beers, spirits and liqueurs | ●current |
| SITHFAB032 | Provide advice on Australian wines | ●current |
| SITHFAB033 | Provide advice on imported wines | ●current |
| SITHFAB034 | Provide table service of food and beverage | ●current |
| SITHFAB035 | Provide silver service | ●current |
| SITHFAB036 | Provide advice on food | ●current |
| SITHFAB037 | Provide advice on food and beverage matching | ●current |
| SITHFAB038 | Plan and monitor espresso coffee service | ●current |
| SITHFAB039 | Manage the sale or service of wine | ●current |
| SITHGAM022 | Provide responsible gambling services | ●current |
| SITHGAM023 | Attend gaming machines | ●current |
| SITHGAM024 | Operate a TAB outlet | ●current |
| SITHGAM025 | Conduct Keno games | ●current |
| SITHGAM026 | Analyse and report on gaming machine data | ●current |
| SITHGAM027 | Deal Baccarat games | ●current |
| SITHGAM028 | Conduct Big Wheel games | ●current |
| SITHGAM029 | Deal Blackjack games | ●current |
| SITHGAM030 | Deal Poker games | ●current |
| SITHGAM031 | Deal Pontoon games | ●current |
| SITHGAM032 | Conduct Rapid Roulette games | ●current |
| SITHGAM033 | Conduct Roulette games | ●current |
| SITHGAM034 | Attend casino gaming machines | ●current |
| SITHGAM035 | Deal Caribbean Stud games | ●current |
| SITHGAM036 | Deal Casino War games | ●current |
| SITHGAM037 | Deal Mississippi Stud games | ●current |
| SITHGAM038 | Conduct Rapid Baccarat games | ●current |
| SITHGAM039 | Conduct Rapid Big Wheel games | ●current |
| SITHGAM040 | Deal Three Card Poker games | ●current |
| SITHIND005 | Use hygienic practices for hospitality service | ●current |
| SITHIND006 | Source and use information on the hospitality industry | ●current |
| SITHIND008 | Work effectively in hospitality service | ●current |
| SITHKOP011 | Plan and implement service of buffets | ●current |
| SITHKOP012 | Develop recipes for special dietary requirements | ●current |
| SITHKOP013 | Plan cooking operations | ●current |
| SITHKOP014 | Plan catering for events or functions | ●current |
| SITHKOP015 | Design and cost menus | ●current |
| SITHKOP016 | Select catering systems | ●current |
| SITHPAT011 | Produce cakes | ●current |
| SITHPAT012 | Produce specialised cakes | ●current |
| SITHPAT013 | Produce pastries | ●current |
| SITHPAT014 | Produce yeast-based bakery products | ●current |
| SITHPAT015 | Produce petits fours | ●current |
| SITHPAT016 | Produce desserts | ●current |
| SITHPAT017 | Prepare and model marzipan | ●current |
| SITHPAT018 | Produce chocolate confectionery | ●current |
| SITHPAT019 | Model sugar-based decorations | ●current |
| SITHPAT020 | Design and produce sweet showpieces | ●current |
| SITTPPD016 | Research and analyse tourism data | ●current |
| SITTPPD017 | Develop tourism products | ●current |
| SITTPPD018 | Develop environmentally sustainable tourism operations | ●current |
| SITTPPD019 | Develop culturally appropriate tourism operations | ●current |
| SITTTVL001 | Access and interpret product information | ●current |
| SITTTVL004 | Sell tourism products or services | ●current |
| SITXCCS010 | Provide visitor information | ●current |
| SITXCCS012 | Provide lost and found services | ●current |
| SITXCCS013 | Provide club reception services | ●current |
| SITXCCS017 | Use a computerised booking system | ●current |
| SITXCCS019 | Prepare quotations | ●current |
| SITXCOM009 | Address protocol requirements | ●current |
| SITXCOM010 | Manage conflict | ●current |
| SITXCRI003 | Respond to a customer in crisis | ●current |
| SITXCRI004 | Manage a business continuity crisis | ●current |
| SITXFIN008 | Interpret financial information | ●current |
| SITXFIN012 | Manage revenue | ●current |
| SITXFSA005 | Use hygienic practices for food safety | ●current |
| SITXFSA006 | Participate in safe food handling practices | ●current |
| SITXFSA007 | Transport and store food | ●current |
| SITXFSA008 | Develop and implement a food safety program | ●current |
| SITXHRM008 | Roster staff | ●current |
| SITXHRM011 | Manage volunteers | ●current |
| SITXINV006 | Receive, store and maintain stock | ●current |
| SITXINV007 | Purchase goods | ●current |
| SITXINV008 | Control stock | ●current |
| SITXINV009 | Establish stock purchasing and control systems | ●current |
| SITXMPR009 | Coordinate production of brochures and marketing materials | ●current |
| SITXMPR010 | Create a promotional display or stand | ●current |
| SITXMPR011 | Plan and implement sales activities | ●current |
| SITXMPR012 | Coordinate marketing activities | ●current |
| SITXMPR013 | Participate in cooperative online marketing initiatives | ●current |
| SITXMPR015 | Obtain and manage sponsorship | ●current |
| SITXWHS006 | Identify hazards, assess and control safety risks | ●current |
Core and elective are the register's own flags on the unit grid of the release read here. "Not current" means training.gov.au no longer recommends that unit for use inside this product — it does not say anything about the product itself.
Source: this product on training.gov.au, Australia's national training register — or go straight to the units it requires. The rule itself is item 14 of F2025L00355, and ASQA publishes the extensions it has granted. Read on 28 August 2026 UTC. Every code, title, date, status and equivalence flag on this page is the register's; nothing here is estimated or inferred, and where the register publishes nothing we say so.
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