Superseded — replacement not equivalent 194
The register has superseded these and declares the replacement NOT equivalent: the content moved, so assessment tools, mapping and trainer files have to be revisited rather than renumbered.
Qualification 42
- THH11097Certificate I in Hospitality (Operations)
- THH11197Certificate I in Hospitality (Kitchen Operations)
- THH21297Certificate II in Hospitality (Commercial Cookery)
- THH21397Certificate II in Hospitality (Patisserie)
- THH21797Certificate II in Hospitality (Asian Cookery)
- THH21897Certificate II in Hospitality (Operations)
- THH21997Certificate II in Hospitality (Catering Operations)
- THH31597Certificate III in Hospitality (Commercial Cookery)
- THH31697Certificate III in Hospitality (Patisserie)
- THH32097Certificate III in Hospitality (Asian Cookery - Chinese)
- THH32197Certificate III in Hospitality (Asian Cookery - Thai)
- THH32297Certificate III in Hospitality (Asian Cookery - Indian)
- THH32397Certificate III in Hospitality (Asian Cookery - Indonesian)
- THH32497Certificate III in Hospitality (Asian Cookery - Malay and Nonya)
- THH32597Certificate III in Hospitality (Asian Cookery - Japanese)
- THH32697Certificate III in Hospitality (Asian Cookery - Vietnamese)
- THH32797Certificate III in Hospitality (Food and Beverage)
- THH32897Certificate III in Hospitality (Accommodation Services)
- THH32997Certificate III in Hospitality (Catering Operations)
- THH33002Certificate III in Hospitality (Operations)
- THH33102Certificate III in Hospitality (Asian Cookery)
- THH41302Certificate IV in Hospitality (Commercial Cookery)
- THH41397Certificate IV in Hospitality (Commercial Cookery)
- THH41402Certificate IV in Hospitality (Patisserie)
- THH41497Certificate IV in Hospitality (Patisserie)
- THH41697Certificate IV in Hospitality (Asian Cookery - Chinese)
- THH41797Certificate IV in Hospitality (Asian Cookery - Thai)
- THH41897Certificate IV in Hospitality (Asian Cookery - Indian)
- THH41997Certificate IV in Hospitality (Asian Cookery - Indonesian)
- THH42097Certificate IV in Hospitality (Asian Cookery - Malay and Nonya)
- THH42197Certificate IV in Hospitality (Asian Cookery - Japanese)
- THH42297Certificate IV in Hospitality (Asian Cookery - Vietnamese)
- THH42397Certificate IV in Hospitality (Food and Beverage Supervision)
- THH42497Certificate IV in Hospitality (Accommodation Services Supervision)
- THH42502Certificate IV in Hospitality (Catering Operations)
- THH42597Certificate IV in Hospitality (Catering Operations)
- THH42602Certificate IV in Hospitality (Supervision)
- THH42702Certificate IV in Hospitality (Asian Cookery)
- THH51202Diploma of Hospitality Management
- THH51297Diploma of Hospitality (Management)
- THH60202Advanced Diploma of Hospitality Management
- THH60297Advanced Diploma of Hospitality (Management)
Training package 2
Unit of competency 150
- THHADCAT01APrepare daily meal plans to promote good health
- THHADCAT02ADevelop menus to meet special cultural and dietary needs
- THHADCAT03ASelect catering systems
- THHADCC02APlan, prepare and display a buffet
- THHADCC04APrepare portion controlled meat cuts
- THHADCC05AHandle and serve cheese
- THHADCC06APrepare chocolate and chocolate confectionery
- THHADFB01AProvide specialist advice on food
- THHADFB01BProvide specialist advice on food
- THHADFB02AProvide specialist wine service
- THHADFB03APrepare and serve cocktails
- THHADFB05APlan and monitor espresso coffee service
- THHADFB07AProvide silver service
- THHADG01AAnalyse and report on gaming machine data
- THHADG03AProvide responsible gaming services
- THHADPT01APrepare bakery products for patissiers
- THHADPT02APrepare and present gateaux, torten and cakes
- THHADPT03APresent desserts
- THHADPT04APrepare and display petits fours
- THHADPT05APrepare and model marzipan
- THHADPT06APrepare desserts to meet special dietary requirements
- THHADPT07APrepare and display sugar work
- THHADPT08APlan, prepare and display sweet buffet show pieces
- THHADSCASelect, prepare and serve specialist cuisines
- THHADSFASelect, prepare and serve specialised food items
- THHADTHS01APlan and conduct evacuation of premises
- THHADTHS02AProvide for safety of VIPs
- THHBCAT01APrepare foods according to specific dietary and cultural needs
- THHBCAT01BPrepare foods according to dietary and cultural needs
- THHBCAT02APackage prepared foodstuffs
- THHBCAT03ATransport and store food in a safe and hygienic manner
- THHBCAT04AOperate a fast food outlet
- THHBCAT04BOperate a fast food outlet
- THHBCAT05AApply cook-chill production processes
- THHBCAT05BApply cook-chill production processes
- THHBCAT06AApply catering control principles
- THHBCC01AUse basic methods of cookery
- THHBCC02APrepare appetisers and salads
- THHBCC03APrepare stocks and sauces
- THHBCC04APrepare vegetables, eggs and farinaceous dishes
- THHBCC05APrepare and cook poultry and game
- THHBCC05BPrepare and cook poultry and game
- THHBCC06APrepare and cook seafood
- THHBCC07AIdentify and prepare meat
- THHBCC08APrepare hot and cold desserts
- THHBCC09APrepare pastry, cakes and yeast goods
- THHBCC10APlan and prepare food for buffets
- THHBCC11AImplement food safety procedures
- THHBCC11BImplement food safety procedures
- THHBCC13APlan and control menu based catering
- THHBCC14AOrganise bulk cooking operations
- THHBFB01AOperate bar
- THHBFB02/3AProvide food and beverage service
- THHBFB02/3AAProvide a link between kitchen and service areas
- THHBFB04AProvide table service of alcoholic beverages
- THHBFB05AOperate cellar systems
- THHBFB06AComplete retail liquor sales
- THHBFB08AProvide room service
- THHBFB09AProvide responsible service of alcohol
- THHBFB10APrepare and serve non alcoholic beverages
- THHBFB11ADevelop and update food and beverage knowledge
- THHBFB12APrepare and serve espresso coffee
- THHBFO02/3AProvide accommodation reception services
- THHBFO08AConduct night audit
- THHBFO09AProvide club reception services
- THHBFO10AProvide porter services
- THHBG01AOperate a gaming location
- THHBG02AOperate a TAB outlet
- THHBG03BConduct a keno game
- THHBH01AProvide housekeeping services to guests
- THHBH05ALaunder linen and guest clothes
- THHBH06AProvide valet service
- THHBKA02APresent food
- THHBKA03AReceive and store stock
- THHBPT01APrepare and produce pastries
- THHBPT02APrepare and produce cakes
- THHBPT03APrepare and produce yeast goods
- THHBTHS05AOperate basic security equipment
- THHCH11APrepare and produce dim sums (sweet and savoury), and desserts
- THHCH12APrepare and cook roast meat cuts (barbecued and smoked meat and poultry)
- THHCOR01AWork with colleagues and customers
- THHCOR02AWork in a socially diverse environment
- THHCOR03AFollow health, safety and security procedures
- THHCOR03BFollow health, safety and security procedures
- THHGCS01ADevelop and update local knowledge
- THHGCS01BDevelop and update local knowledge
- THHGCS02APromote products and services to customers
- THHGCS02BPromote products and services to customers
- THHGCS03ADeal with conflict situations
- THHGCS04AMake presentations
- THHGCS06APlan and implement sales activities
- THHGCS07ACo-ordinate marketing activities
- THHGCS08AEstablish and conduct business relationships
- THHGFA01AProcess financial transactions
- THHGFA02AMaintain financial records
- THHGGA01ACommunicate on the telephone
- THHGGA02APerform clerical procedures
- THHGGA03ASource and present information
- THHGGA04APrepare business documents
- THHGGA05APlan and manage meetings
- THHGGA06AReceive and store stock
- THHGGA07AControl and order stock
- THHGGA08APlan and establish systems and procedures
- THHGGA09AManage Projects
- THHGGA10AMonitor and Obtain Materials and Services
- THHGHS01AFollow workplace hygiene procedures
- THHGHS01BFollow workplace hygiene procedures
- THHGHS02AClean premises and equipment
- THHGHS03AProvide first aid
- THHGHS03BProvide first aid
- THHGLE01AMonitor work operations
- THHGLE01BMonitor work operations
- THHGLE02AImplement workplace health, safety and security procedures
- THHGLE03ADevelop and implement operational plans
- THHGLE04AEstablish and maintain a safe and secure workplace
- THHGLE05ARoster staff
- THHGLE07ARecruit and select staff
- THHGLE08ALead and manage people
- THHGLE08BLead and manage people
- THHGLE09AManage workplace diversity
- THHGLE11AManage quality customer service
- THHGLE12ADevelop and manage marketing strategies
- THHGLE13AManage finances within a budget
- THHGLE14APrepare and monitor budgets
- THHGLE16AManage physical assets
- THHGLE17AManage and purchase stock
- THHGLE18AMonitor and maintain computer systems
- THHGLE19ADevelop and implement a business plan
- THHGLE20ADevelop and update the legal knowledge required for business compliance
- THHGLE21AProvide mentoring support to business colleagues
- THHGTR01ACoach others in job skills
- THHHCO01ADevelop and update hospitality industry knowledge
- THHINDN07APrepare and produce tandoori food items
- THHINDN09APrepare and produce Indian breads
- THHINDN10APrepare and produce Indian sweets
- THHINDN11APrepare and produce chutneys and pickles
- THHINDO09APrepare and produce accompaniments
- THHJA05APrepare and produce simmered, grilled, deep fried, and steamed dishes
- THHJA07APrepare and produce "One Pot" cookery
- THHJA08APrepare and produce rice dishes
- THHJA10APrepare and produce fruit, cakes and sweetmeats
- THHS2CC1AMonitor catering revenue and costs
- THHS2CC2AEstablish and maintain quality control
- THHS2CC3ADevelop a food safety plan
- THHS2CC3BDevelop a food safety program
- THHSCAT01AManage facilities associated with commercial catering contracts
- THHSCAT02APlan the total concept for a major event or function
- THHSCAT03APrepare tenders for catering contracts
- THHSCAT04ADesign menus to meet market needs
- THHSPT01APlan and operate coffee shops
Superseded — replacement equivalent 153
The register has superseded these and declares the replacement equivalent to what it replaced.
Qualification 8
- THH11002Certificate I in Hospitality (Operations)
- THH11102Certificate I in Hospitality (Kitchen Operations)
- THH21702Certificate II in Hospitality (Asian Cookery)
- THH21802Certificate II in Hospitality (Operations)
- THH22002Certificate II in Hospitality (Kitchen Operations)
- THH31502Certificate III in Hospitality (Commercial Cookery)
- THH31602Certificate III in Hospitality (Patisserie)
- THH32902Certificate III in Hospitality (Catering Operations)
Unit of competency 145
- THHADCAT02BDevelop menus to meet special dietary and cultural needs
- THHADCAT03BSelect catering systems
- THHADCC01BPrepare pates and terrines
- THHADCC02BPlan, prepare and display a buffet
- THHADCC04BPrepare portion controlled meat cuts
- THHADCC05BHandle and serve cheese
- THHADCC06BPrepare chocolate and chocolate confectionery
- THHADCC07BSelect, prepare and serve specialised food items
- THHADCC08BSelect, prepare and serve specialist cuisines
- THHADFB02BProvide specialist advice on wine
- THHADFB03BPrepare and serve cocktails
- THHADFB05BPlan and monitor espresso coffee service
- THHADFB06BProvide gueridon service
- THHADFB07BProvide silver service
- THHADFB08AManage wine for a wine outlet
- THHADG01BAnalyse and report on gaming machine data
- THHADG02ADevelop and manage gaming activities
- THHADG03BProvide responsible gambling services
- THHADPT01BPrepare bakery products for patissiers
- THHADPT02BPrepare and present gateaux, tortes and cakes
- THHADPT03BPresent desserts
- THHADPT04BPrepare and display petits fours
- THHADPT05BPrepare and model marzipan
- THHADPT06BPrepare desserts to meet special dietary requirements
- THHADPT07BPrepare and display sugar work
- THHADPT08BPlan, prepare and display sweet buffet show pieces
- THHASC01AUse basic Asian methods of cookery
- THHASC02AProduce appetisers and snacks for Asian cuisines
- THHASC03APrepare stocks and soups for Asian cuisines
- THHASC04APrepare sauces, dips and accompaniments for Asian cuisines
- THHASC05APrepare salads for Asian cuisines
- THHASC06APrepare rice and noodles for Asian cuisines
- THHASC07APrepare meat, poultry, seafood and vegetables for Asian cuisines
- THHASC08APrepare desserts for Asian cuisines
- THHASC09APrepare curry paste and powder for Asian cuisines
- THHASC10APrepare satay for Asian cuisines
- THHASC11APrepare vegetarian dishes for Asian cuisines
- THHASC12ASelect, prepare and serve specialist Asian cuisines
- THHASC13APlan menus for Asian cuisines
- THHASC14ADesign and operate an Asian kitchen
- THHBCAT02BPackage prepared foodstuffs
- THHBCAT03BTransport and store food in a safe and hygienic manner
- THHBCAT06BApply catering control principles
- THHBCAT07AApply cook-freeze production processes
- THHBCC00BPrepare sandwiches
- THHBCC01BUse basic methods of cookery
- THHBCC02BPrepare appetisers and salads
- THHBCC03BPrepare stocks, sauces and soups
- THHBCC04BPrepare vegetables, eggs and farinaceous dishes
- THHBCC06BPrepare and cook seafood
- THHBCC07BSelect, prepare and cook meat
- THHBCC08BPrepare hot and cold desserts
- THHBCC09BPrepare pastry, cakes and yeast goods
- THHBCC10BPlan and prepare food for buffets
- THHBCC13BPlan and control menu-based catering
- THHBCC14BOrganise bulk cooking operations
- THHBFB00BClean and tidy bar areas
- THHBFB01BOperate a bar
- THHBFB03BProvide food and beverage service
- THHBFB04BProvide table service of alcoholic beverages
- THHBFB05BOperate cellar systems
- THHBFB06BComplete retail liquor sales
- THHBFB08BProvide room service
- THHBFB09BProvide responsible service of alcohol
- THHBFB10BPrepare and serve non-alcoholic beverages
- THHBFB11BDevelop and update food and beverage knowledge
- THHBFB12BPrepare and serve espresso coffee
- THHBFO02BProvide accommodation reception services
- THHBFO08BConduct night audit
- THHBFO10BProvide porter services
- THHBG01BAttend gaming machines
- THHBG02BOperate a TAB outlet
- THHBG03AConduct a KENO game
- THHBH01BProvide housekeeping services to guests
- THHBH03BPrepare rooms for guests
- THHBH05BLaunder linen and guest clothes
- THHBH06BProvide valet service
- THHBKA01BOrganise and prepare food
- THHBKA02BPresent food
- THHBKA03BReceive and store kitchen supplies
- THHBKA04BClean and maintain kitchen premises
- THHBPT01BPrepare and produce pastries
- THHBPT02BPrepare and produce cakes
- THHBPT03BPrepare and produce yeast goods
- THHCCH01APrepare, cook and serve food
- THHCCH02APrepare, cook and serve food for menus
- THHCH11BPrepare and produce Chinese dim sum
- THHCH12BPrepare and cook Chinese roast meat cuts and poultry
- THHCOR01BWork with colleagues and customers
- THHCOR02BWork in a socially diverse environment
- THHGCS03BDeal with conflict situations
- THHGCS04BMake presentations
- THHGCS05BOrganise in-house functions
- THHGCS06BPlan and implement sales activities
- THHGCS07BCoordinate marketing activities
- THHGCS08BEstablish and conduct business relationships
- THHGCT04AParticipate in co-operative online marketing initiatives for the tourism industry
- THHGCT05ABuild and launch a website for a small business
- THHGFA01BProcess financial transactions
- THHGFA02BMaintain financial records
- THHGFA06AInterpret financial information
- THHGGA01BCommunicate on the telephone
- THHGGA02BPerform office procedures
- THHGGA03BSource and present information
- THHGGA04BPrepare Business Documents
- THHGGA05BPlan and manage meetings
- THHGGA06BReceive and store stock
- THHGGA07BControl and order stock
- THHGGA09BManage projects
- THHGLE02BImplement workplace health, safety and security procedures
- THHGLE03BDevelop and implement operational plans
- THHGLE04BEstablish and maintain a safe and secure workplace
- THHGLE05BRoster staff
- THHGLE06BMonitor staff performance
- THHGLE07BRecruit and select staff
- THHGLE09BManage workplace diversity
- THHGLE10BManage workplace relations
- THHGLE11BManage quality customer service
- THHGLE12BDevelop and manage marketing strategies
- THHGLE13BManage finances within a budget
- THHGLE14BPrepare and monitor budgets
- THHGLE15BManage financial operations
- THHGLE16BManage physical assets
- THHGLE17BManage and purchase stock
- THHGLE19BDevelop and implement a business plan
- THHGLE20BDevelop and update the legal knowledge required for business compliance
- THHGLE21BProvide mentoring support to business colleagues
- THHGLE22AManage risk
- THHGTR01BCoach others in job skills
- THHINDN07BPrepare and produce tandoori food items
- THHINDN09BPrepare and produce Indian breads
- THHINDN10BPrepare and produce Indian sweetmeats
- THHINDN11BPrepare Indian pickles and chutneys
- THHINDO09BPrepare and produce Indonesian crackers
- THHJA04BPrepare and produce Japanese raw fish (Sashimi )
- THHJA05BPrepare and produce Japanese simmered, grilled, deep-fried and steamed dishes
- THHJA07BPrepare and produce Japanese one pot cookery
- THHJA08BPrepare and produce Japanese rice cookery
- THHJA10BPrepare and produce Japanese fruit, cakes and sweetmeats
- THHS2CC1BMonitor catering revenue and costs
- THHS2CC2BEstablish and maintain quality control
- THHSCAT01BManage facilities associated with commercial catering contracts
- THHSCAT02BPlan the catering for an event or function
- THHSCAT03BPrepare tenders for catering contracts
- THHSCAT04BDesign menus to meet market needs
What this list leaves out
Products the register has deleted, cancelled, let lapse or is still re-accrediting. Across the whole register that is 56,180 products; nobody can deliver any of them, so listing them here would be noise. Every one of them still has a page: search for the code and we will read the register live and tell you exactly what it says.
And the one thing no page on this site can show: which RTOs deliver a given product. The national register does not publish that, so we do not have it and we will not estimate it.
This is as far as the register goes. What comes after it, we don't know.
Is any of this sitting on your scope?
The free scope check reads your RTO's live scope from the register and flags every superseded product on it — and every replacement the register calls not equivalent.
Check my scopeSearch all 69,829 products
Background reading: equivalent vs not equivalent, checking a superseded qualification by hand, live scope vs scope history, and the 1,020 of 3,884 RTOs carrying a superseded qualification on live scope.