RTO ID Number: 46098

SIT30622

Certificate III in Hospitality

  • Onsite Training

Course Fee

$3250

Includes Administration Fee and LMS (Resources) Access

This is a nationally recognised qualification

Duration and Delivery Mode

Classroom

2 sessions of 6 hours per day, (12 hours per week) for 42 weeks = Total 504 hours

Self-Paced

2 hours per week for 42 hours = Total 84 hours

Delivery Location

Onsite at your school

Course Fee

$3250.00

Includes Administration Fee and LMS (resources) access. For further information on payment plans, kindly reach out to our administrative team.

pathway

Upon successful completion, you may enter the workforce in roles such as:

  • Waiter
  • Barista
  • Café All Rounder

Selection Criteria

To ensure successful participation in this training program, your must meet the following criteria:

  • Currently enrolled in a Victorian School completing Year 11 or 12.
  • The suitability, literacy and numeracy levels of applicants will be assessed through consultation with the relevant secondary school.

Mode of Assessment

Observation/Practical Skills

Observation techniques in the assessment tools help assess competence against performance criteria and conditions. The assessor uses an Observation Checklist during practical assessments or when learners demonstrate skills on the job.

Oral Questioning

Students will be assessed using Oral Questioning based on their understanding of the competency being assessed.

Written

A written assessment tool is provided to the student to gather evidence using a range of methods, these could include short answer questions, long answer questions, scenariobased questions, or multiple choice.

Portfolio of Evidence

The student is required to collect a Portfolio of Evidence to demonstrate their competency against the relevant units, these could include copies of Position Description and Resume, Workplace documents, forms, reports, minutes and third-party feedback from employers, clients, and supervisors.

Simulated

This method allows the student to demonstrate their skill and attitude in their current work environment or a mirrored simulated environment. The evidence gathered from this approach is to assist the assessor by observing their conceptual, interpersonal, and technical ability.

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Qualification Description

This qualification reflects the role of individuals who have a range of well-developed hospitality service, sales or operational skills and sound knowledge of industry operations. Using discretion and judgement, they work with some independence and under supervision using plans, policies and procedures to guide work activities.

This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Recognition of Prior Learning

All individual students are offered the opportunity to apply for RPL, please see the Student Handbook or enquire at the QIC Training and Development for the procedure on how to apply.

Unit of Competency

Code

Title

Core units

SITHIND006

Source and use information on the hospitality industry

SITHIND008

Work effectively in hospitality service

SITXCCS014

Provide service to customers

SITXCOM007

Show social and cultural sensitivity

SITXHRM007

Coach others in job skills

SITXWHS005

Participate in safe work practices

Elective units

SITXFSA005
GROUP A

Use hygienic practices for food safety

SITXFSA006
GROUP B

Participate in safe food handling practices

SITHFAB025
GROUP B

* Prepare and serve espresso coffee

SITHFAB021
GROUP B

Provide responsible service of alcohol

BSBCMM211
GROUP C

Apply communication skills

SITHKOP009
GROUP B

Clean kitchen premises and equipment

SITHFAB036
GROUP B

Provide advice on food

SITHFAB024
GROUP B

Prepare and serve non-alcoholic beverages

BSBSUS211
GROUP C

Participate in sustainable work practices

Unit of Competency

Code - Title

Core Units

SITHIND006 - Source and use information on the hospitality industry

SITHIND008 - Work effectively in hospitality service

SITXCCS014 - Provide service to customers

SITXCOM007 - Show social and cultural sensitivity

SITXHRM007 - Coach others in job skills

SITXWHS005 - Participate in safe work practices

Elective Units

SITXFSA005 (GROUP A) - Use hygienic practices for food safety

SITXFSA006 (GROUP B) - Participate in safe food handling practices

SITHFAB025 (GROUP B) - * Prepare and serve espresso coffee

SITHFAB021 (GROUP B) - Provide responsible service of alcohol

BSBCMM211 (GROUP C) - Apply communication skills

SITHKOP009 (GROUP B) - Clean kitchen premises and equipment

SITHFAB036 (GROUP B) - Provide advice on food

SITHFAB024 (GROUP B) - Prepare and serve non-alcoholic beverages

BSBSUS211 (GROUP C) - Participate in sustainable work practices

INQUIRE NOW
Download Course Flyer

Please refer to the Enrolment Form, for the terms and conditions of enrolment, which includes: Enrolment and Selection; Training Guarantee; Course Fees, Payments and Refunds; Course Fees paid in Advance; Recognition of Prior Learning (RPL) or Credit Transfer.

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SIT30622

Certificate III in Hospitality

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