Certificate III in Hospitality
VET National Code: SIT30616
The Certificate III in Hospitality course has an emphasis on front-of-house food and beverage service. This course will equip students with the skills and knowledge to work in a variety of venues, including restaurants, hotels, clubs, pubs, cafes, cafeterias, function centres and coffee shops. Students will experience hands-on training and gain work experience in one of Australian Professional Skills Institute’s industry partner locations. Industry now demands a minimum of Certificate II/III in Hospitality for many hospitality positions – start your career pathway today.
- Barista (Espresso Coffee Machine Operator)
- Food and Beverage Attendant
- Front Desk Receptionist
- Function Attendant
- Function Host
- Bar Attendant
- Wait Staff
Important Notice: This course is not available for International Students.
Domestic Australian Students
- For Certificate level courses, students must have completed a minimum of Year 10 schooling or equivalent or to be a mature age student (20 years of age and above).
- Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.
- This course is approved by the Department of Human Services (Centrelink) for student payment. Domestic students who meets the requirements of an approved course of education and study may be eligible to receive student payment from the Department.
- Additional requirements below.
All students must be willing to apply, or already hold, a current National Police Clearance (not older than 3 months at time of enrolment). This is COMPULSORY for students/candidates to undertake workplace training.
- A National Police Clearance can be acquired from any Post Office for a small fee. Please allow 3 weeks for delivery. Students cannot attend work experience without this.
|BSBWOR203||Work Effectively with Others|
|SITHIND002||Source and Use Information on the Hospitality Industry|
|SITXWHS001||Participate in Safe Work Practices|
|SITXCCS006||Provide Service to Customers|
|SITHIND004||Work Effectively in Hospitality Service|
|SITXCOM002||Show Social and Cultural Sensitivity|
|SITXHRM001||Coach Others in Job Skills|
|SITHFAB005||Prepare and Serve Espresso Coffee|
|SITHFAB004||Prepare and Serve Non-Alcoholic Beverages|
|SITHFAB007||Serve Food and Beverage|
|SITXFSA002||Participate in Safe Food Handling Practices|
|SITHFAB002||Provide Responsible Service of Alcohol|
|HLTAID003||Provide First Aid|
|SITHFAB003||Operate a Bar|
|SITXFSA001||Use Hygiene Practices for Food Safety|
4 February, 29 April, 22 July, 14 October
Mode of Delivery
- espresso coffee machine operator
- food and beverage attendant
- front desk receptionist
- function attendant
- function host
- gaming attendant
- restaurant host
- senior bar attendant
- Minimum 15 years of age (domestic students only).
- Completion of Year 10 or high school or equivalent
Students need to attend classes on campus for a minimum of 20 contact hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 9:00am to 5:00pm (Monday to Friday).
Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.
Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:
- Classroom exercises
- Practical demonstrations
- Group Activities
- Verbal and/or written questions
Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.
Students are expected to have appropriate dress code or a uniform according to industry standard during workplace training.
Recognition of Prior Learning
This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.
(Source: AQF Implementation Handbook 2007)
Location of Delivery
The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.