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Certificate III in Hospitality
Industry now demands a minimum of Certificate II/III in Hospitality to get a job in Perth’s growing hospitality industry. Increase your employability and study hospitality with APSI!

Certificate III in Hospitality

VET National Code: SIT30616

The Certificate III in Hospitality course is approved by the Department of Human Services for Youth Allowance, Austudy payment or the Pensioner Education Supplement. Please call 132 490 to check your eligibility for such payments. Abstudy student can call 132 490 for further details.

Course Description

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.

Career Outcomes

  • Barista (Espresso Coffee Machine Operator)
  • Food and Beverage Attendant
  • Front Desk Receptionist
  • Function Attendant
  • Function Host
  • Housekeeper
  • Bar Attendant
  • Wait Staff

Course Admission Requirements

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.

Additional Requirements

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.

Units of Competency

The Certificate III in Hospitality course consists of 15 units of competence with 7 core units and 8 elective units as listed below:

Unit Code
Unit Name
Core Units
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
Elective Units
SITHFAB005 Prepare and Serve Espresso Coffee
SITHFAB004 Prepare and Serve Non-Alcoholic Beverages
SITHFAB007 Serve Food and Beverage
SITXFIN001 Process Financial Transactions
SITHFAB002 Provide Responsible Service of Alcohol
HLTAID003 Provide First Aid
SITHFAB003 Operate a Bar
SITXFSA001 Use Hygiene Practices for Food Safety
Certificate III in Hospitality

Course Details

Intake Dates

Please email to for the next available intake date

Mode of Delivery

Students need to attend classes at APSI  for a minimum of 20 contact hours per week. Students will be given a timetable during orientation.

Career Outcome

At the end of the course, students will be able to competently undertake various tasks in an office environment and take up positions such as

  • espresso coffee machine operator
  • food and beverage attendant
  • front desk receptionist
  • function attendant
  • function host
  • gaming attendant
  • housekeeper
  • restaurant host
  • senior bar attendant
  • waiter
Course Duration

20 weeks face to face training and 4 weeks of workplace training, total 24 weeks

Entry Requirements
  • Minimum 15 years of age (domestic students only).
  • Completion of Year 10 or high school or equivalent

Each day of delivery follows the same structure. The first 2 hours involves trainer lead but student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their assessment tasks on premises (as a learning tool) utilising the specialised training facilities under the required supervision of the trainer.

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 Methods

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
  • Assignments
  • Practical demonstrations
  • Group Activities
  • Projects
  • 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.


There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times. An apron will be provided by Australian Professional Skills Institute for all practical work.

Students are expected to have appropriate dress code or a uniform according to industry standard during workplace training.

Recognition of Prior Learning

APS Institute gives students credits or recognition for skills and knowledge they already possess. An RPL application form can be obtained from APS Institute


This program is nationally recognised under the Australian Qualification Framework (AQF) at Certificate III level. As a registered training organisation, qualifications issued by APS Institute are nationally recognised. If all units of competency are not achieved a Statement of Attainment will be issued for the units that have been successfully completed.


Upon completion of Certificate III, students can continue to study Certificate IV in Hospitality.

Employment Skills

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

– Face to Face Classroom Learning –  Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia

– Workplace Training – to be advised


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.

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