RTO Code: 21368 | CRISCOS Code: 02506B

Certificate III in Hospitality - SIT30616

Course Outline

SIT30616Certificate III in Hospitality
Course CodeC3H_SIT30616
CRISCOS Code0101982
Delivery ModeVaried: Face to Face Classroom, Workshop, Computer generated supervised learning
LocationMelbourne
Course DurationUp to 9 months
Nominal Study Hours600 hours
Work Based Training144 hours
Qualification LevelCertificate III
Cost$4000.00 tuition + $300.00 materials fees (These fees are subject to change without notice. Please contact ANIBT marketing staff for the latest fees.)
Nationally RecognisedYes
im

Course 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.

Job roles

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
  • guest service agent
  • housekeeper
  • restaurant host
  • senior bar attendant
  • waiter

Course Details

Subjects
Synopsis of Units
Assessment Methods
Entry Requirements
Course Completion
Course Availability
Future Pathways
Recognition of Prior Learning (RPL)
Credit Transfer (CT)
Special Requirements
Staff and Trainers
Subjects

Subjects

Participants need to complete 15 units of competency consisting of:

 

  • (7) Core Units
  • (8) Elective Units

 

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.

Timetabled contact hours for this qualification are 400 hours

 

A further 250 hours additional work is expected from the student over the duration of the course.

This is allocated to:

4 hours per week in order to complete research and assessment work – 82 hours

16  hours per week for 3 weeks in order to complete *practical components of some units and the required 12 shifts for SITHIND003 Use hospitality skills effectively – 48 hours.

16  hours per week for 9 weeks in order to complete *practical components of some units and the required 36 shifts for SITHIND004 Work effectively in hospitality service – 144 hours.

TOTAL 600 hours * Please note that it is possible to select alternative elective units subject to specific employer requirements and with the agreement of ANIBT.

 

Core Units

Unit CodeUnit Name
BSBWOR203Work effectively with others
SITHIND002Source and use information on the hospitality industry
SITHIND004Work effectively in hospitality service – Work Based Training
SITXCCS006Provide service to customers
SITXCOM002Show social and cultural sensitivity
SITXHRM001Coach others in job skills
SITXWHS001*Participate in safe work practices

Elective Units

Unit CodeUnit Name
SITHIND001*Use hygienic practices for hospitality service
SITXCCS003*Interact with customers
SITHIND003 Use hospitality skills effectively – Work Based Training
SITHFAB005*Prepare and serve espresso coffee
SITHFAB002Provide responsible service of alcohol
SITXCCS001*Provide customer information and assistance
HLTAID003Provide first aid
SITXFSA001*Use hygienic practices for food safety

ANIBT may change the elective units based on industry, student needs and trainer availability.

Synopsis of Units

Core Units

SITHIND004 Work effectively in hospitality service 30 hours plus 144 hours Work Based Training

This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.

It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.

The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels.

It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

SITXHRM001 Coach others in job skills 30 hours

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.

SITXCCS006 Provide service to customers 30 hours

This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints.

The unit applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

BSBWOR203 Work effectively with others 15 hours

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

SITXWHS001 Participate in safe work practices 12 hours

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

All personnel at all levels use this skill in the workplace during the course of their daily activities.

The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.

SITHIND002 Source and use information on the hospitality industry 15 hours

This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.

This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

SITXCOM002 Show social and cultural sensitivity 20 hours

This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.

Elective Units

HLTAID003 Provide first aid 20 hours

This unit describes the skills and knowledge required to provide a first aid response to a casualty. The unit applies to all workers who may be required to provide a first aid response in a range of situations, including community and workplace settings.

Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.

SITXFSA001 use hygienic practices for food safety 15 hours

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event,

exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

SITHIND001 Use hygienic practices for hospitality service 20 hours

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others.

The skills and knowledge to ensure food safety are covered in SITXFSA001 Use hygienic practices for food safety.

The unit applies to all hospitality service environments.

Individuals at all levels use this skill in the workplace during the course of their daily activities.

SITHFAB005 Prepare and serve espresso coffee 30 hours

This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders.

Complex repairs of equipment would be referred to specialist service technicians.

Preparation of coffee beverages using other methods is covered in SITHFAB004 Prepare and serve non-alcoholic beverages.

This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.

It applies to espresso machine operators who operate with some level of independence and under limited supervision.

SITHFAB002 Provide responsible service of alcohol 30 hours

This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.

Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.

The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.

The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.

Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.

This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.

Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

SITHIND003 Use hospitality skills effectively 25 hours plus 48 hours Work Based Training

This unit describes the performance outcomes, skills and knowledge required to provide effective hospitality service to customers during service periods.

It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and

diverse customers. It incorporates preparation, service and end of service tasks.

The unit applies to individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels.

It applies to frontline operational service personnel who deal directly with customers on a daily basis. They work with very little independence and under close supervision, applying little discretion and judgement as they follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

SITXCCS003 Interact with customers 20 hours

This unit describes the performance outcomes, skills and knowledge required to deliver fundamental customer service to both internal and external customers. It requires the ability to greet and serve customers, and respond to a range of basic customer service enquiries, including routine customer problems.

The unit applies to frontline service personnel who operate under close supervision and with guidance from others. They provide routine customer service and would not be expected to respond to complex customer requests or complaints.

SITXCCS001 Provide customer information and assistance 20 hours

This unit describes the performance outcomes, skills and knowledge required to provide customers with information and assistance on facilities, products and services.

The unit applies to frontline service personnel working in a range of tourism, travel, hospitality, entertainment and cultural contexts. Information and assistance are often provided face-to-face, but may be by telephone or other remote mechanisms.

Customer service personnel working under supervision undertake this function, but the unit is also relevant to those working in operational roles where customer service may not be the main focus of work, e.g. animal handlers in a zoo or technicians in a theatre.

ANIBT may change the elective units based on industry, student needs and trainer availability.

Assessment Methods

Assessment Methods

A wide variety of assessments methods will be employed to assess student competence in each unit. These include but are not limited to:

  • Demonstration and observation
  • Review questions and answers
  • Group assignments
  • Individual projects / portfolios
  • Case studies
  • Role plays
  • Presentations
Entry Requirements

Entry Requirements

There are no pre-requisites for entry into this qualification. However, it is highly recommended that students are currently in a workplace or have access to a workplace for this course.

For International Students

Please  check  with  the  Australian  Department  of  Immigration  and  Border Protection  regarding  international students enrolling into any on-line only based qualifications.

The Australian government publishes rules for English language proficiency for international students applying for entry to vocational training. You should establish your country’s assessment level by reading the DHA rules at www.immi.gov.au/students/. Be aware that the rules are subject to change from time to time.

Generally, to demonstrate English language proficiency for doing a Certificate or Diploma course, an international student needs one of the following test scores:

A summary of test score equivalencies for all English language tests accepted by the department is provided below.

English Language proficiency level

IELTS

TOEFL iBT

PTE Academic

OET

Cambridge (CAE)

Vocational

5.0

Listening & Reading 4.0
Writing & Speaking 14

36

B

154

Competent

6.0

Listening: 12 Reading: 13
Writing: 21 Speaking: 18

50

B

169

Proficient (for points tested
Skilled visas)

7.0

Listening & Reading: 24
Writing: 27 Speaking: 23

65

B

185

Superior (for points tested
Skilled visas)

8.0

Listening: 28 Reading: 29
Writing: 30 Speaking: 26

79

A

200

 

ANIBT also accepts completion of a recognised equivalent English preparation course from an accredited ELICOS provider. Admission may be approved if the language of instruction in the student’s home country is English or if English has been the language spoken in the student’s home.

Overseas students who do not provide a satisfactory score from an English test recognised by DIBP will be interviewed to ascertain their language, literacy and numeracy (LLN) skills.

All students must complete a Language, Literacy and Numeracy test at ANIBT as part of the enrolment process.

If necessary, the student will need to complete an English language course at ANIBT before being admitted to a vocational training Certificate or Diploma course.

Course Completion

Course Completion

Upon successful completion of this course, you will receive a nationally recognised qualification
SIT30616 Certificate III in Hospitality issued by the Australian National Institute of Business and Technology Pty Ltd (ANIBT).

The Australian National Institute of Business and Technology Pty Ltd is a Registered Training Organisation (Provider number: 21368) registered with the Australian Skills Quality Authority (ASQA).

Course Availability

Course Availability

ANIBT’s programs allow participants to undertake their studies in a variety of flexible ways including:

  • Classroom
  • Kitchen*
  • Classroom*
  • Computer generated supervised learning*
  • Workshop
  • Correspondence

ANIBT has regular intakes for its classroom-based courses as follows:

January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake

Please contact ANIBT to discuss your specific study and qualification requirements and how we can tailor a program to suit your specific requirements.

Future Pathways

Future Pathways

After successful completion of your Certificate III, you will have many other study options available to you. These may include Certificate IV and up to Diploma, Advanced Diploma level and Bachelor qualifications

Please see here for more information on available Pathways through the college. 

Recognition of Prior Learning (RPL)

Recognition of Prior Learning (RPL)

Students may be able to shorten the length of their chosen course by taking into account previous training, employment experience or other life skills that directly relate to the competencies the Unit of competency is assessing.
Please contact ANIBT directly on +61 3 9620 3099 to discuss your previous experience and we will be able to guide you through the RPL process.

Credit Transfer (CT)

Credit Transfer (CT)

Students may be able to shorten the length of their chosen course by taking into account previous studies.
ANIBT recognises AQTF registered organisations for credit transfers.
Please contact ANIBT directly on +61 3 9620 3099 to discuss your previous experience and we will be able to guide you through the RPL process.

Special Requirements

Special Requirements

It is expected that all students will have access to their own personal computer and the internet. This is essential for regular research and also on-line based assessment work throughout the course.

Staff and Trainers

DOWNLOAD OUR COURSE GUIDE

Course Guide- Advanced Diploma of Hospitality Management (Hotel Operations)