SIT30622 CERTIFICATE III IN HOSPITALITY
This certification recognises the work of knowledgeable operators who apply a variety of refined sales, operational, and hospitality abilities. They may offer team members operational guidance and support while operating with a certain degree of independence and minimal supervision.
ENTRY REQUIREMENTS
There are no formal pre-requisites for entry into this qualification. Ideally you would have a job in the hospitality industry in order to learn the knowledge requirements and demonstrate the skill requirements of this qualification.
EMPLOYMENT OPPORTUNITIES / OCCUPATIONAL NAMES
A career path to work in establishments like cafes, coffee shops, restaurants, hotels, motels, clubs, and pubs is made possible by this qualification. It offers alternatives for specialisation in sectors including gambling, food and beverage, and lodging services. The qualification also permits a result for small enterprises that need workers with a variety of skills. Potential titles for jobs include: espresso coffee machine operator, food and beverage attendant, front desk receptionist, function attendant, function host, gaming attendant, housekeeper, restaurant host waiter.
SKILLS RECOGNITION
You may be qualified to apply for advanced standing for one or more units if you already have some training, job experience, or life experience in management, team leader, coordinator, or similar roles. Among the recognition processes are:
– Credit transfer
– Mutual recognition
– Recognition by assessment
DELIVERY ARRANGEMENTS
This qualification can ideally be delivered over a 6-12 month period using a blend of on and off the job approaches. The qualification can be fast-tracked, depending on current competencies of learners as well as their available time in completing the requirements. For learners completing the qualification via traineeship arrangements. This qualification can be completed via any of these pathways over the page. We offer flexibility with this qualification.
DELIVERY METHODS
This qualification can be completed via any of these pathways as follows. We offer flexibility with this qualification.
RPL
You may apply for RPL (recognise prior learning) if you can demonstrate or document that you have the knowledge and experience necessary to meet all of the competencies of any unit or units. For additional information about this assessment-only procedure and an application, please get in touch with our office.
GROUP SESSIONS
We have an 5 session ideal structure for Certificate III however the amount of time face-to-face can be discussed and agreed depending on the current competencies. 2 or more staff will be treated as a group session and will incorporate a collaborative learning approach which also encourages team building and team work.
FLEXIBLE
It may not be possible or preferential to co-ordinate face-to-face sessions so we can also assist you through the qualification via post, email and phone support.
BLENDED APPROACH
A combination of in-person/ZOOM meetings backed by phone conferences and email support might be more to your liking. We can use all of these choices to organise a programme.
COURSE STRUCTURE
To complete this qualification, there are 15 units that must be achieved; 7 core units and 8 elective units.
1 elective unit must be selected from Group A. 5 elective units must be selected from Group B. The remaining 2 units may be selected from Group B, Group C or another endorsed Target Training Package accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: This course requires 36 shift hours to receive the qualification. A shift could be minimum 2 hours or 3 hours depending on employment arrangements.
CORE UNITS
BSBWOR203 | Work effectively with others |
SITHIND002 | Source and use information on the hospitality industry |
SITHIND004 | Work effectively in hospitality |
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 – GROUP A
SITHIND001 | Use hygienic practices for hospitality service |
SITXFSA001 | Use hygienic practices for food safety |
ELECTIVE UNITS – GROUP B
BSBITU306 | Design and produce business documents |
BSBFIA301 | Maintain financial records |
BSBITU202 | Create and use spreadsheets |
BSBITU302 | Create and use databases |
SITHACS001 | Clean premises and equipment |
SITHACS002 | Provide housekeeping services to guests |
SITHACS003 | Prepare rooms for guests |
SIRXPDK001 | Advise on products and services |
SIRXSLS001 | Sell to the retail customer |
SITHFAB001 | Clean and tidy bar areas |
SITHFAB002 | Provide responsible service of alcohol |
SITHFAB003 | Operate a bar |
SITHFAB004 | Prepare and serve non-alcoholic beverages |
SITHFAB005 | Prepare and serve espresso coffee |
SITHGAM001 | Provide responsible gambling services |
SITHKOP001 | Clean kitchen premises and equipment |
SITXCCS001 | Provide visitor information |
SITHIND001 | Use hygienic practices for hospitality services |
SITXFIN001 | Process financial transactions |
SITXFSA001 | Use hygienic practices for food safety |
SITXFSA002 | Participate in safe food handling practices |
ELECTIVE UNITS – GROUP C
BSBCMM201 | Communicate in the workplace |
BSBSUS201 | Participate in environmentally sustainable work practices |
HLTAID003 | Provide first aid |
SITXINV001 | Receive and store stock |
