Course Code: SIT30222
CRICOS Code: 110831A
Duration: 9 months (full time)
Sydney Campus @ 552 George Street, Sydney, NSW 2000, Australia, OR
Employment Based (conditions apply)
Mode of delivery: Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement.
This qualification reflects the role of individuals who use a range of travel sales, technical and operational skills to coordinate travel services. Using discretion and judgement and a knowledge of the industry, they work with some independence or under limited supervision to plan and book travel, using policies and procedures to guide work activities.
There are no entry requirements for this qualification defined in the training package, Evolution requires additional:
-International students must be a minimum of 18 years of age and English proficiency of IELTS 5.5 or equivalent.
-Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).
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For domestic students, due to individual circumstances, there can be variations in what and how one pays for their course. However, there are payment options available with course fees.
Additional information about Fees, Charges and Refund can be found here.
Graduates will have the ability to work in the travel or tour wholesale sector for employers that specialise in leisure or corporate travel, event travel management, online travel agents and aggregators.
This course requires the completion of 17 units of competency including 12 core units and 5 elective units.
|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
|Use a computerised reservations or operations system
|Construct international airfares
|Provide service to customers
|Show social and cultural sensitivity
|Participate in safe work practices
|Work effectively with others
|Participate in sustainable work practices
|Coach others in job skills
|Use hygienic practices for food safety
|Participate in safe food handling practices