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SIT30616

Cert III in Hospitality

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.

$4650
15 units @ $310 each

RPL cost:
(additional assessments and all practical activities NOT included):
$310 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 week 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
SITHIND004 Work effectively in hospitality service
SITXCCS006 Provide service to customers
SITXCOM002 Show social and cultural sensitivity
SITXWHS001 Participate in safe work practices

Elective units

Unit Code Unit Title
SITXFSA001 Use hygienic practices for food safety
SITXHRM001 Coach others in job skills
SITHFAB002 Provide responsible service of alcohol
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare and serve espresso coffee
SITHKOP001 Clean kitchen premises and equipment
SITXINV001 Receive and store stock
SITXFSA002 Participate in safe food handling practices
SITXFSA003 Transport and store food