Workplace training: the full qualification set

This is the index of every nationally recognised qualification Complete Hospitality Training delivers, with the facts that actually decide which one fits: how many units it contains, how much of it is fixed, which states it can be delivered in, and whether it is open to international students.

For short courses and single units, see all courses.

Hospitality and cookery

From the SIT Tourism, Travel and Hospitality Training Package, developed by Service and Creative Skills Australia.

Qualification Code Units Core Delivery CRICOS
Certificate II in Hospitality SIT20322 SA, VIC, WA No
Certificate II in Cookery SIT20421 All 8 No
Certificate III in Hospitality SIT30622 15 6 All 8 No
Certificate III in Hospitality (Restaurant Front of House) SIT30722 20 9 All 8 No
Certificate III in Commercial Cookery SIT30821 25 20 SA, TAS, VIC, WA No
Certificate IV in Hospitality SIT40422 21 9 All 8 116358F
Certificate IV in Kitchen Management SIT40521 33 27 VIC, WA No
Diploma of Event Management SIT50322 20 13 VIC only 118427D
Diploma of Hospitality Management SIT50422 28 11 VIC only 115534C

Business

From the BSB Business Services Training Package, developed by the Future Skills Organisation. All four are available in every state and territory; none is CRICOS-registered.

Qualification Code Units Core
Certificate III in Business BSB30120 13 6
Certificate IV in Business BSB40120
Certificate IV in Leadership and Management BSB40520 12 5
Diploma of Business BSB50120

Community services

From the CHC Community Services Training Package. All three are available in every state and territory; none is CRICOS-registered. These are worth noting because the organisation's name does not suggest them.

Qualification Code
Certificate III in Individual Support CHC33021
Certificate IV in Ageing Support CHC43015
Certificate IV in Leisure and Health CHC43415

Reading the core column

The core number is the most informative figure in the tables above, and the one most often ignored.

A qualification with a high core ratio is largely fixed by the training package. Commercial cookery is twenty core out of twenty-five, and kitchen management is twenty-seven out of thirty-three — because a cook must demonstrate a defined range of techniques rather than a self-selected subset.

A qualification with a low core ratio can be shaped substantially. The hospitality diploma is eleven core out of twenty-eight, which is why it supports distinct streams.

AQF level does not determine size. Four of these are Certificate III qualifications, ranging from 13 units to 25.

Choosing between the similar ones

SIT30622 or SIT30722? SIT30722 is five units longer and carries responsible service of alcohol, food safety and cash handling as core. Choose it for restaurant floor work; choose SIT30622 for broader flexibility across cafe, bar and accommodation.

SIT40422 or BSB40520? Both cover supervision. SIT40422 is 21 units, hospitality-specific, and the only one of the two open to international students. BSB40520 is 12 units and transfers across industries.

SIT30821 or SIT40521? The Certificate III is cooking. The Certificate IV adds menu design and costing, cooking operations planning, food safety program development, rostering and budgets — running a kitchen rather than working in one. Note that SIT40521 supersedes the old Certificate IV in Commercial Cookery and the two are equivalent despite the name change.

Hotel management or culinary? Both are SIT50422 — same code, same eleven core units, same certificate. Only the electives differ.

Supersession and equivalence

Every qualification here supersedes an earlier code, and whether the two are equivalent decides what happens to someone holding the old one.

Equivalent Not equivalent
SIT30821, SIT40521, BSB40520 SIT30622, SIT30722, SIT40422, SIT50322, SIT50422, BSB30120

Equivalent means the holder of the old code is treated as holding the current one, with no gap training. Not equivalent means a credit transfer and recognition of prior learning assessment. It is set case by case and cannot be assumed.

Delivery is not uniform

An RTO may only deliver and assess within its registered scope, and CHT's differs by qualification.

Delivery area Qualifications
All 8 states and territories SIT20421, SIT30622, SIT30722, SIT40422, all BSB, all CHC
SA, TAS, VIC, WA SIT30821
SA, VIC, WA SIT20322
VIC, WA SIT40521
Victoria only SIT50322, SIT50422

For employers

Workplace delivery suits an employer training a group. The pre-training review applies to each learner individually, and recognition of prior learning is worth raising early where staff have experience but no formal qualification — particularly for the larger qualifications, where an experienced worker may already hold many units in practice.

See work with us for employer enquiries.

Common questions

How many qualifications does CHT deliver?

Sixteen: nine hospitality and cookery, four business, three community services.

Which is the largest?

SIT40521 Certificate IV in Kitchen Management at 33 units, 27 of them core.

Which qualifications can international students take?

Only SIT40422 (116358F), SIT50322 (118427D) and SIT50422 (115534C).

Can staff be trained in any state?

Most qualifications, yes. Commercial cookery, kitchen management and both diplomas are restricted — see the delivery table.

Does an older qualification code still count?

A completed qualification remains completed. Whether it is equivalent to the current code is recorded on the National Register and differs case by case.

Can experienced staff skip units?

Through recognition of prior learning or credit transfer, both of which an RTO must offer. RPL is a genuine assessment, not a shortcut.

About the provider

Complete Hospitality Training, RTO 3722, CRICOS provider code 04242E, Level 3, 28 Elizabeth Street, Melbourne VIC 3000. Contact melbourne@cht.edu.au or +61 3 9654 1554.

Scope and delivery states verified against training.gov.au for RTO 3722 as at September 2026.

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