A database of elements taken from Australian NTIS training packages.
| Unit | Name |
| THHADCAT02B | Develop menus to meet special dietary and cultural needs |
| THHADCAT03B | Select catering systems |
| THHADCC01B | Prepare pates and terrines |
| THHADCC02B | Plan, prepare and display a buffet |
| THHADCC04B | Prepare portion controlled meat cuts |
| THHADCC05B | Handle and serve cheese |
| THHADCC06B | Prepare chocolate and chocolate confectionery |
| THHADCC07B | Select, prepare and serve specialised food items |
| THHADCC08B | Select, prepare and serve specialist cuisines |
| THHADFB01B | Provide specialist advice on food |
| THHADFB02B | Provide specialist advice on wine |
| THHADFB03B | Prepare and serve cocktails |
| THHADFB05A | Plan and monitor espresso coffee service |
| THHADFB05B | Plan and monitor espresso coffee service |
| THHADFB06B | Provide gueridon service |
| THHADFB07B | Provide silver service |
| THHADFB08A | Manage wine for a wine outlet |
| THHADG01B | Analyse and report on gaming machine data |
| THHADG02A | Develop and manage gaming activities |
| THHADG03B | Provide responsible gambling services |
| THHADPT01B | Prepare bakery products for patissiers |
| THHADPT02B | Prepare and present gateaux, tortes and cakes |
| THHADPT03B | Present desserts |
| THHADPT05B | Prepare and model marzipan |
| THHADPT06B | Prepare desserts to meet special dietary requirements |
| THHADPT07B | Prepare and display sugar work |
| THHADPT08B | Plan, prepare and display sweet buffet show pieces |
| THHADTHS01B | Plan and conduct evacuation of premises |
| THHADTHS02B | Provide for safety of VIPs |
| THHAFB08A | Manage wine for a wine outlet |
| THHASC01A | Use basic Asian methods of cookery |
| THHASC02A | Produce appetisers and snacks for Asian cuisines |
| THHASC03A | Prepare stocks and soups for Asian cuisines |
| THHASC04A | Prepare sauces, dips and accompaniments for Asian cuisines |
| THHASC05A | Prepare salads for Asian cuisines |
| THHASC06A | Prepare rice and noodles for Asian cuisines |
| THHASC07A | Prepare meat, poultry, seafood and vegetables for Asian cuisines |
| THHASC08A | Prepare desserts for Asian cuisines |
| THHASC09A | Prepare curry paste and powder for Asian cuisines |
| THHASC10A | Prepare satay for Asian cuisines |
| THHASC11A | Prepare vegetarian dishes for Asian cuisines |
| THHASC12A | Select, prepare and serve specialist Asian cuisines |
| THHASC13A | Plan menus for Asian cuisines |
| THHASC14A | Design and operate an Asian kitchen |
| THHBCAT01B | Prepare foods according to dietary and cultural needs |
| THHBCAT02B | Package prepared foodstuffs |
| THHBCAT03B | Transport and store food in a safe and hygienic manner |
| THHBCAT04B | Operate a fast food outlet |
| THHBCAT05B | Apply cook-chill production processes |
| THHBCAT06B | Apply catering control principles |
| THHBCAT07A | Apply cook-freeze production processes |
| THHBCC00B | Prepare sandwiches |
| THHBCC01B | Use basic methods of cookery |
| THHBCC02B | Prepare appetisers and salads |
| THHBCC03B | Prepare stocks, sauces and soups |
| THHBCC04B | Prepare vegetables, eggs and farinaceous dishes |
| THHBCC05B | Prepare and cook poultry and game |
| THHBCC06B | Prepare and cook seafood |
| THHBCC07B | Select, prepare and cook meat |
| THHBCC08B | Prepare hot and cold desserts |
| THHBCC09B | Prepare pastry, cakes and yeast goods |
| THHBCC10B | Plan and prepare food for buffets |
| THHBCC11B | Implement food safety procedures |
| THHBCC13B | Plan and control menu-based catering |
| THHBCC14B | Organise bulk cooking operations |
| THHBFB01B | Operate a bar |
| THHBFB03B | Provide food and beverage service |
| THHBFB04B | Provide table service of alcoholic beverages |
| THHBFB05B | Operate cellar systems |
| THHBFB06B | Complete retail liquor sales |
| THHBFB08B | Provide room service |
| THHBFB09B | Provide responsible service of alcohol |
| THHBFB10B | Prepare and serve non-alcoholic beverages |
| THHBFB11B | Develop and update food and beverage knowledge |
| THHBFB12A | Prepare and serve espresso coffee |
| THHBFB12B | Prepare and serve espresso coffee |
| THHBFO02B | Provide accommodation reception services |
| THHBFO08B | Conduct night audit |
| THHBFO09B | Provide club reception services |
| THHBFO10B | Provide porter services |
| THHBG01B | Attend gaming machines |
| THHBG02B | Operate a TAB outlet |
| THHBG03B | Conduct a keno game |
| THHBH01B | Provide housekeeping services to guests |
| THHBH03B | Prepare rooms for guests |
| THHBH06B | Provide valet service |
| THHBKA01B | Organise and prepare food |
| THHBKA02B | Present food |
| THHBKA03B | Receive and store kitchen supplies |
| THHBKA04B | Clean and maintain kitchen premises |
| THHBPT01B | Prepare and produce pastries |
| THHBPT02B | Prepare and produce cakes |
| THHBPT03B | Prepare and produce yeast goods |
| THHBTHS06B | Apprehend offenders |
| THHBTHS16B | Provide lost and found facility |
| THHCCH01A | Prepare, cook and serve food |
| THHCCH02A | Prepare, cook and serve food for menus |
| THHCH11B | Prepare and produce Chinese dim sum |
| THHCH12B | Prepare and cook Chinese roast meat cuts and poultry |
| THHCOR01B | Work with colleagues and customers |
| THHCOR02B | Work in a socially diverse environment |
| THHCOR03B | Follow health, safety and security procedures |
| THHGCS01B | Develop and update local knowledge |
| THHGCS02B | Promote products and services to customers |
| THHGCS03B | Deal with conflict situations |
| THHGCS04B | Make presentations |
| THHGCS05B | Organise in-house functions |
| THHGCS06B | Plan and implement sales activities |
| THHGCS07B | Coordinate marketing activities |
| THHGCS08B | Establish and conduct business relationships |
| THHGCT04A | Participate in co-operative online marketing initiatives for the tourism industry |
| THHGCT05A | Build and launch a website for a small business |
| THHGFA01B | Process financial transactions |
| THHGFA02B | Maintain financial records |
| THHGFA06A | Interpret financial information |
| THHGGA01B | Communicate on the telephone |
| THHGGA02B | Perform office procedures |
| THHGGA03B | Source and present information |
| THHGGA04B | Prepare Business Documents |
| THHGGA05B | Plan and manage meetings |
| THHGGA06B | Receive and store stock |
| THHGGA07B | Control and order stock |
| THHGGA08B | Plan and establish systems and procedures |
| THHGGA09B | Manage projects |
| THHGGA10B | Monitor and obtain materials and services |
| THHGHS01B | Follow workplace hygiene procedures |
| THHGHS02B | Clean premises and equipment |
| THHGHS03B | Provide first aid |
| THHGHS11A | Manage casualty in a remote and/or isolated area |
| THHGLE01B | Monitor work operations |
| THHGLE02B | Implement workplace health, safety and security procedures |
| THHGLE03B | Develop and implement operational plans |
| THHGLE04B | Establish and maintain a safe and secure workplace |
| THHGLE05B | Roster staff |
| THHGLE06B | Monitor staff performance |
| THHGLE07B | Recruit and select staff |
| THHGLE08B | Lead and manage people |
| THHGLE09B | Manage workplace diversity |
| THHGLE10B | Manage workplace relations |
| THHGLE11B | Manage quality customer service |
| THHGLE12B | Develop and manage marketing strategies |
| THHGLE13B | Manage finances within a budget |
| THHGLE14B | Prepare and monitor budgets |
| THHGLE15B | Manage financial operations |
| THHGLE16B | Manage physical assets |
| THHGLE17B | Manage and purchase stock |
| THHGLE18B | Monitor and maintain computer systems |
| THHGLE19B | Develop and implement a business plan |
| THHGLE20B | Develop and update the legal knowledge required for business compliance |
| THHGLE21B | Provide mentoring support to business colleagues |
| THHGLE22A | Manage risk |
| THHHCO01B | Develop and update hospitality industry knowledge |
| THHINDN07B | Prepare and produce tandoori food items |
| THHINDN09B | Prepare and produce Indian breads |
| THHINDN10B | Prepare and produce Indian sweetmeats |
| THHINDN11B | Prepare Indian pickles and chutneys |
| THHINDO09B | Prepare and produce Indonesian crackers |
| THHJA04B | Prepare and produce Japanese raw fish (Sashimi ) |
| THHJA05B | Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes |
| THHJA07B | Prepare and produce Japanese one pot cookery |
| THHJA08B | Prepare and produce Japanese rice cookery |
| THHJA10B | Prepare and produce Japanese fruit, cakes and sweetmeats |
| THHS2CC1B | Monitor catering revenue and costs |
| THHS2CC2B | Establish and maintain quality control |
| THHS2CC3B | Develop a food safety program |
| THHSCAT01B | Manage facilities associated with commercial catering contracts |
| THHSCAT02B | Plan the catering for an event or function |
| THHSCAT03B | Prepare tenders for catering contracts |
| THHSCAT04B | Design menus to meet market needs |
| THHSPT01B | Plan coffee shop layout, menu and storage |
| THTGTM03B | Monitor pool water quality |