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.
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.
Theory: 34 Blackman St, Broome WA 6725
Practical: St Mary’s College, 1 Dakas St, Broome WA 6725
Face to face and practical training
To achieve this qualification, the candidate must demonstrate competency in 15 units:
7 Core units
8 Elective Units
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