Course Summary
Course delivery location: |
Gold Coast, Brisbane, offsite | |
Classroom delivery cost: (including all assessments and practical activities) Online delivery cost: (including all assessments) Elements of this course may be undertaken online with prior approval. All practical activities and assessments, however, must be undertaken in an approved assessment centre. Some elements may also be acquitted by written testimonial. |
$3510
13 units @ $270 each |
|
RPL cost: (additional assessments and all practical activities NOT included): |
$270 per unit | |
Credit Transfer cost: Each credit transfer unit is added to the course cost, and the associated classroom or online delivery cost will be deducted from the course cost. |
$99 per unit | |
Discount: If booked and paid for 21 days prior to course commencement |
15% | |
Course Details
This qualification reflects the role of individuals who use a defined and limited range of hospitality operational skills. They are involved in mainly routine and repetitive tasks using practical skills and basic industry knowledge. They work under direct supervision.
This qualification is suitable for VET in Schools (VETiS) delivery and HaloNT is working to bring this exciting new course to a high school near you.
Job Roles
This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops. Possible job titles include:
- bar attendant
- bottle shop attendant
- café attendant
- catering assistant
- food and beverage attendant
- front office assistant
- gaming attendant
- porter
- room
- attendant
Hours of Study
Classroom (face to face) delivery is conducted over fifteen days over three weeks. Theory training classes are held Monday to Friday 1.00pm - 5.30pm. After the first week of theory training, trainees may commence practical workplace training which takes place Monday to Friday 7am - 11.30am in a training cafe. The middle week of training may include practical work in the morning followed by the second week of theory work. the balance of practical work and the final practical assessment takes place in the mornings of the third week. Trainees may work in other cafes or food outlets subject to elective choices, but a minimum of 40 hrs of practical work must be undertaken before final practical assessments are done.
Resources Required
- All course materials are provided to the student in printed format, but may be available in electronic format for assessments.
- Students may require access to a computer or internet at home/work or you may use those available at our facility during normal business hours (if available)
- Assessments may be submitted electronically via eMail, on an USB memory stick, by a link to DropBox (or similar) or in hard copy version via mail. (Ensure that you retain a back-up copy of your assessment tasks.)
Entry requirements
You are required to have:
- Intermediate computer skills in order to utilise online resources (if required) and to complete take home assessments
- A high level of literacy and numeracy
- Access to the internet and a current email address
Units
Core units |
|
| Unit Code | Unit Title |
| BSBWOR203 | Work effectively with others |
| SITHIND002 | Source and use information on the hospitality industry |
| SITHIND003 | Use hospitality skills effectively |
| SITXCOM002 | Show social and cultural sensitivity |
| SITXCCS003 | Interact with customers |
| SITXWHS001 | Participate in safe work practices |
Elective units |
|
| Unit Code | Unit Title |
| SITXFSA001 | Use hygienic practices for food safety |
| BSBCMM201 | Communicate in the workplace |
| SITHFAB002 | Provide responsible service of alcohol |
| SITHFAB004 | Prepare and serve non-alcoholic beverages |
| SITHFAB005 | Prepare and serve espresso coffee |
| SITHFAB007 | Serve food and beverage |