SIT30616 Certificate III in Hospitality

This qualification will make you industry ready and provide you with the skills and knowledge to be a service professional in the hospitality industry.

15 units are required for award of this qualification including:
7 core units & 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

 

  • SITHIND001 Use hygienic practices for hospitality service / OR SITXFSA001 Use hygienic practices for food safety

* Requires 36 shifts in industry

Elective Units

  • SIRXPDK001 Advise on products and services
  • SITXFIN001 Process financial transactions
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB004 Prepare and serve non-alcoholic beverages **
  • BSBCMM201 Communicate in the workplace
  • SITXWHS002 Identify hazards, assess and control safety risks
  • SITHACS001 Clean premises and equipment
  • SITHKOP101 Clean kitchen premises and equipment **
  • SITXFSA002 Participate in safe food handling practices
  • SITHFAB005 Prepare & serve espresso coffee
  • SITHFAB016 Provide advice on food
  • SITHCCC003 Prepare and present sandwiches**
  • SITHCCC002 Prepare and present simple dishes**

**Requires SITXFSA001 Use Hygienic practices for food safety

Who is Eligible

  • Australian / NZ citizen Permanent residency with pathway to citizenship
  • Qld Resident
  • 15yrs +
  • Must not have completed or currently be enrolled into a Certificate III or above Qualification

Schedule of Fees

Download the schedule of fees 2016 below.

Entry Requirements

There are no prerequisites for entry into this course however it is desired that candidates have completed Australian Year 10 (or equivalent). Please contact SERO Institute for further information.