Certificate III in Hospitality

COURSE DESCRIPTION

The Certificate III in Hospitality qualification prepares students to work in the hospitality sector. Graduates of this course may gain employment in restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops.

This qualification provides the skills and knowledge required for individuals to 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 allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.

Entry Requirements:

There are no special entry requirements for this qualification.

Each state has different rules surrounding the Responsible Service of Alcohol and Responsible Gaming Services units under this qualification. Please discuss these units of competency with our friendly trainers to see which rules apply to you and whether or not these units are covered under this course in your state.

Course Structure:

Course Structure
Total number of units = 15
7 core unit plus
8 elective units consisting of:

  • 1 unit from Group A
  • 5 units from Group B
  • 2 units from Group B, Group C, elsewhere in the SIT Training Package, or any other current Training Package or 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.

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

Electives:

Group A electives:

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

Group B elective areas of specialisation:

  • Accommodation Services – Front Office, Housekeeping and Porting
  • Commercial Cookery and Catering, and Kitchen Operations
  • Computer Operations and ICT Management
  • Finance
  • Food and Beverage
  • Food Safety
  • Gaming
  • Working in industry

Group C elective topics:

  • Administration
  • Communication and Teamwork
  • E-business
  • Environmental Sustainability
  • First Aid
  • Inventory
  • Languages other than English
  • Security
  • Work Health and Safety

Key Learning Outcomes:

  • Hygenic practices
  • Work effectively with others
  • Work effectively in hospitality service
  • Customer Service
  • Show social and cultural sensitivity
  • Coach others in social skills
  • Participate in safe work practices

How does the learning happen?

National College of Vocational Education approach to learning is flexible. We respond to the needs of employers, employees and the individual students who we work with. The method for your training for the Certificate III in Hospitality will be primarily face-to-face classroom learning in conjunction with other mixed mode methods including work placement, work-based projects, simulated learning environments and online learning.

This learning is supported by print resources, compulsory face to face training sessions, on-line resources, work placement and work-based projects making the learning easier, more convenient, and more importantly, more relevant to the job.

A qualified trainer and assessor will meet with participants on a weekly basis, to support, coach and assess learning. The trainer will also be available to communicate with participants via phone, email or any other form of communication that suits the participant outside of the class environment.

A wide range of assessment methods will be used to assess practical skills and knowledge including direct questioning, portfolios of evidence, third party reports of on-the job performance, observation, oral and written questioning, demonstration, case studies and scenarios. Methods of assessment will be designed to meet the requirements of the training package as well as client’s needs and situation.

Information required to address the performance criteria for each of the elements of the units has been integrated into the learning resources as appropriate.

Work Placement

Where work placement is required, National College of Vocational Education arranges your work placement for you! We work with local hospitality businesses in variety of specialist areas ensuring that our work placements are with  real potential employers where possible providing our students with the real possibility of employment once they have gained their qualification.

Potential Job Opportunities:

The following occupations may be possible with this qualification:

  • 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
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