SIT30616 – Certificate III in Hospitality

COURSE OVERVIEW 

SIT30616 – Certificate III in Hospitality

Qualification overview 

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 limited supervision using plans, policies and procedures to guide work activities.

Employment opportunities 

The qualification provides a pathway to work in organisations such as:

  • Restaurants
  • Hotels
  • Motels
  • Clubs
  • Pubs
  • Cafes
  • Coffee Shops

This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.

Entry into the course

Other than the age limit noted below, there are no specific entry requirements to the qualification.

  • Must be 15 years of age or over
  • Students will be required to undertake a Language, Literacy and Numeracy test (LLN) to determine sufficient LLN competency to progress through the course and offer insight to Alpine Training Pty Ltd to determine what support may be required by our students.

Training delivery

This course can be conducted by distance/ correspondence, work-based or at the following location:

  • Hillcrest, QLD

Training is delivered through Alpine Training Pty Ltd RTO no. 41511.

Training and assessment

This program is delivered through a combination of lectures, practical sessions, individual activities and group activities and Trainer/Assessor moderated discussion on assigned projects. Delivered in an interactive, supporting environment. Student will be required to complete a knowledge assessment (Multiple choice/True or False, written responses) and Performance Assessment (Projects/ Case Study/Written Report or Presentation/ Observed practical activity).

Course Fees

 

To view our course fees, 

please view the Program outline. 

Course Structure 

Units are relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid industry-supported vocational outcome. The following structure is offered based on consultation with industry as to what skills they seek from hospitality graduates.

Total number of units = 15

7 core units plus

8 elective units

Core Units

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
SITXHRM001 Coach others in job skills
SITXWHS001 Participate in safe work practices

Elective Units

SITXFSA001 Use hygienic practices for food safety
SIRXSLS001 Sell to the retail customer
SIRXPDK001 Advise on products and services
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare and serve espresso coffee
SITXFSA002 Participate in safe food handling practices
BSBCMM201 Communicate in the workplace
SITXWHS002 Identify hazards, assess and control safety risks