coffee serving

SIT30616 – Certificate III in Hospitality

Qualification Description

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. This course provides a pathway to work in organisations such as restaurants, hotels, pubs, cafes, and coffee shops.

 

Mandatory Service Shifts

As part of SIT30616 – Certificate III in Hospitality, the unit SITHIND004 – Work effectively in hospitality service contains performance evidence in the form of “36 complete service periods (shifts)”.

Service periods are defined in the SIT implementation guide as “A service period in a hospitality environment such as a restaurant may be a breakfast service, lunch service or dinner service. A “shift” worked in a restaurant may incorporate one or more of these service periods. A learner may work a shift that incorporates a breakfast service and a lunch service and although this is one “shift” worked, it may be used for two service periods for the purpose of assessment. However, the two service periods must be clearly defined and the start/set-up and finish/close of each service period must be clearly identified.”

Service shifts are recorded in the Practical Placement Logbook that is signed off by the trainer. Practical Placement Logbooks are retained in the student file.

These service shifts will be carried out during the course in a simulated restaurant environment. Students will be supervised by their trainer during the service shifts.

 

Duration

399 hrs (11.4 weeks / 59 days)

This course is delivered 5 days per week on a fulltime basis Monday-Friday.

Classes are 8-hour days with 1 hour allocated to breaks, classes run 8.30am – 4.30pm.

 

Location

Theory: 34 Blackman St, Broome WA 6725

Practical: St Mary’s College, 1 Dakas St, Broome WA 6725

 

Delivery mode

Face to face and practical training

 

Assessments

Knowledge Assessments

Practical Assessments

 

Packaging Rules

To achieve this qualification, the candidate must demonstrate competency in 15 units:

7 Core units

8 Elective Units

 

Entry Requirements

Satisfactory completion of LLN Assessment before course commencement.

 

Units of competency

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

SITXFSA001 – Use hygienic practices for food safety

SITHCCC002 – Prepare and present simple dishes

SITHCCC003 – Prepare and present sandwiches

SITHCCC006 – Prepare appetisers and salads

SITHKOP001 – Clean kitchen premises and equipment

SITHFAB005 – Prepare and serve espresso coffee

BSBCMM201 – Communicate in the workplace

BSBSUS201 – Participate in environmentally sustainable work practices