Certificate III in Hospitality

National Code: SIT30616 | State  Code: AZT7
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. This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming. Possible job titles include:
  • espresso coffee machine operator
  • food and beverage attendant
  • front desk receptionist
  • front office assistant
  • function attendant
  • function host
  • gaming attendant
  • guest service agent
  • housekeeper
  • restaurant host
  • senior bar attendant
  • waiter
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

ACCREDITATION
This qualification is taken from the Tourism, Travel and Hospitality Training Package, Release 1.1  and is recognised Nationally.

ELIGIBILITY/ENTRY REQUIREMENTS There are no entry requirements for this qualification.NRT-logo-MR
Course Details

WHERE: 98 Mandurah Tce, Mandurah
DURATION: 12 February - 17 May 2018
STUDY MODE: Classroom
DELIVERY SCHEDULE: Monday, Tuesday & Thursday
DELIVERY TIME: 9-3pm
DOWNLOAD INFO SHEET
DOWNLOAD SCHEDULE


WHERE: 98 Mandurah Tce, Mandurah
DURATION: 21 May - 4 September 2018
STUDY MODE: Classroom
DELIVERY SCHEDULE: Monday, Tuesday & Thursday
DELIVERY TIME: 9-3pm
DOWNLOAD INFO SHEET
DOWNLOAD SCHEDULE


WHERE: 98 Mandurah Tce, Mandurah
DURATION: 6 September - 7 December 2018
STUDY MODE: Classroom
DELIVERY SCHEDULE: Monday, Tuesday & Thursday
DELIVERY TIME: 9-3pm
DOWNLOAD INFO SHEET
DOWNLOAD SCHEDULE


WHERE: South West, Peel and Perth Regions
DURATION: Determined by Apprenticeship Office and employer
STUDY MODE: Traineeship
DELIVERY SCHEDULE: Ongoing
DOWNLOAD INFO SHEET
FURTHER INFORMATION ON TRAINEESHIPS


VIEW FEES & CHARGES

UNITS OF COMPETENCY Classroom Delivery

SITXFSA001 Use hygienic practices for food safety
SITXWHS001 Participate in safe work practices
BSBCMM201 Communicate in the workplace
SITXCOM002 Show social and cultural sensitivity
BSBWOR203 Work effectively with others
SITHIND004 Work effectively in the hospitality service
SITXCCS006 Provide service to customers
SITHIND002 Source and use information on hospitality industry
SITXHRM001 Coach others in job skills
SITHCCC003 Prepare and present sandwiches*
SITHFAB005 Prepare and service espresso coffee*
SITHFAB002 Provide responsible service of alcohol
SITHFAB004 Prepare and serve non-alcoholic beverages*
SITXFIN001 Process financial transactions
BSBSUS201 Participate in Environmentally sustainable work practices

*Units require completion of pre-requisite SITXFSA001Use hygienic practices for food safety

UNITS OF COMPETENCY Traineeship

SITXFSA001

Use hygienic practices for food safety

 

Elective

SITXWHS001

Participate in safe work practices

Core

 

BSBCMM201

Communicate in the workplace

 

Elective

SITXCOM002

Show social and cultural sensitivity

Core

 

BSBWOR203

Work effectively with others

Core

 

SITXCCS006

Provide service to customers

Core

 

SITHIND004

Work effectively in the hospitality service

Core

 

SITHIND002

Source and use information on hospitality industry

Core

 

SITXHRM001

Coach others in job skills

Core

 

Only 6 units of competency can be chosen from the following list:

SITHCCC003

Prepare and present sandwiches*

 

Elective

SITHFAB016

Provide advice on food*

 

Elective

SITHFAB017

Provide advice on food and beverage matching*

 

Elective

SITTTSL007

Process reservations

 

Elective

SITHACS001

Clean premise and equipment 

 

Elective

SITHFAB005

Prepare and service espresso coffee*

 

Elective

SITHFAB002

Provide responsible service of alcohol

 

Elective

SITHFAB004

Prepare and serve non-alcoholic beverages*

 

Elective

SITXFIN001

Process financial transactions

 

Elective


* Requires pre-requisite unit SITXFSA001 Use hygienic practices for food safety

WORK PLACEMENT

Students undertaking the qualification via a classroom will be encouraged and supported to undertake 25 hours of work experience during this time. Students have access to meet with Workforce Development Centre Consultants to identify work experience opportunities and to look for employment in the hospitality sector.

 

ASSESSMENT

Classroom - The following evidence gathering techniques can be used to assess each unit of competency:

The following evidence gathering techniques will be used to assess each unit of competency:

  • Structured Activities comprising of worksheets, quizzes, case studies which are replicated on the online learning platform
  • Knowledge Questions
  • Observation/Demonstration Report
  • Research tasks
  • Portfolio of evidence
  • Workplace tasks and Projects

Traineeship - The following evidence gathering techniques will be used to assess each unit of competency:

  • Structured Activities comprising of worksheets, quizzes, case studies which are replicated on the online learning platform
  • Written Assessment
  • Observation/Demonstration Report
  • Oral Question Report
  • Supervisor Report
  • Multiple choice Assessment
  • Portfolio Assessment
  • Project or research task

SUPPORT SERVICES

JSW Training & Community Services provides support needs to individual learners for Language, Literacy and Numeracy.

PREVIOUS STUDIES RECOGNITION

Previous study or experience may be recognised either through a Credit Transfer (CT) or Recognition of Prior Learning (RPL) pathway.

CREDIT TRANSFER

Do you already have a qualification, statements of attainment or academic statements for units completed at another Registered Training Organisation (RTO)? 

National recognition is all about recognising these previous studies.

Where units of competency have the same National code but were awarded by another RTO, JSW will recognise these to assist you in completing this qualification.  Simply present your original documentation during your interview.  Fees do not apply for recognition of credit transfers.

RECOGNITION OF PRIOR LEARNING (RPL)

Recognition of Prior Learning (RPL) is a process that allows a student to receive recognition and credit for the skills and knowledge they have, no matter how and where they were attained. This can include skills and knowledge acquired through training, paid employment, voluntary positions and general life experience. Fees apply for RPL assessment.

ENROLMENT FEES

Course fees (also known as tuition fee) are available here:

**The student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as student service and resource fee.

Resource Fees: In addition to course fees resource fees may be charged, if charged this fee is for materials that are considered essential to a course or unit of study and which do not form part of the course fee. Resource fees are set at the unit level and the final resource fee charge for a qualification depends on the electives chosen, and will be calculated at enrolment.

Instalment payment plans are available for this course

CONCESSION ELIGIBILITY

Please note that if you are not eligible for a concession rate  we can provide you with a Fee For Service (FFS) rate.

Concession rates are determined by student eligibility at the time of enrolment.

Concession Rate: If the concession is valid for the full enrolment period, then all eligible units commenced within that period attract the concession rate. If the concession is valid for part of the enrolment period, then only eligible units commenced on or after the start date and prior to the expiry of the concession attract the concession rate.

Concessions do not apply for diploma or advanced diploma qualifications, or for foundation skills qualifications. Concession fees will be calculated at enrolment.