Certificate III Hospitality

ciii-hospitality-overview-table

Course Structure and Units

CORE UNITS (SEVEN)

SITXWHS001Participate in safe work practices
SITHIND002Source and use information on the hospitality industry
SITHIND004Work effectively in hospitality service
SITXCCS006Provide service to customers
SITXCOM002Show social and cultural sensitivity
SITXHRM001Coach others in job skills
BSBWOR203Work effectively with others

RESTAURANT STREAM ELECTIVE UNITS (EIGHT)

SITHFSA001Use hygienic practices for food safety
SITHFAB002Provide responsible service of alcohol
SITHFAB016Provide advice on food
SITHFAB014Provide table service of food and beverage
SITHFAB005Prepare and serve espresso coffee
SITXFIN001Process financial transactions
BSBCMM201Communicate in the workplace
SITXINV001Receive and store stock

HOTEL / BAR STREAM ELECTIVE UNITS (EIGHT)

SITHFSA001Use hygienic practices for food safety
SITHFAB016Provide advice on food
SITHFAB002Provide responsible service of alcohol
SITHFAB003Operate a bar
SITHFAB004Communicate in the workplace
SITHFAB011Provide advice on beer, spirits and liquers
SITXFIN001Process financial transactions
SITHFAB007Serve food and beverage

KITCHEN STREAM ELECTIVE UNITS (EIGHT)

SITXFSA001Use hygienic practices for food safety
SITHCCC002Prepare and present simple dishes
SITHCCC003Prepare and present sandwiches
SITHCCC006Prepare appetisers and salads
SITHKOP001Clean kitchen premises and equipment
BSBSUS201Participate in environmentally sustainable work practices
SITXINV001Receive and store stock
SITXINV002Maintain the quality of perishable items

CAFÉ STREAM ELECTIVE UNITS (EIGHT)

SITXFSA001Use hygienic practices for food safety
SITHFAB002Provide responsible service of alcohol
BSBCMM201Communicate in the workplace
SITHFAB005Prepare and serve espresso coffee
SITHFAB007Serve food and beverage
SITXFIN001Process financial transactions
SITXINV001Receive and store stock
SITHFAB016Provide advice on food

ACCOMMODATION STREAM ELECTIVE UNITS (EIGHT)

SITHIND001Use hygienic practices for hospitality service
SITHACS001Clean premises and equipment
SITHACS002Provide housekeeping services to guests
SITHACS003Prepare rooms for guests
SITHACS008Provide accommodation reception services
SITXCCS002Provide visitor information
BSBCMM201Communicate in the workplace
BSBSUS201Participate in environmentally sustainable work practices

Pre-requisites

There are no pre-requisites for entry to the Certificate III in Hospitality course.

Employment Outcomes

Successful completion of this course provides the skills and knowledge to perform as a food and beverage attendant, barista, waiter, bar attendant, housekeeper or front desk attendant in a restaurant, hotel or cafe. For more great benefits you can expect to gain from training your staff, see our Employment Outcomes page here.

All nationally recognised qualifications also cover a range of general employability skills required in the hospitality industry. Including communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.

Enrolment

To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis. It is suitable for a range of employees, as well as school based apprentices.

AVTES welcomes students from disadvantaged groups or with disabilities to apply.

You may download a pdf enrolment form here to print and post in to us or we can email or post you out an enrolment pack, simply inquire here. We hope to have our online enrolment system working soon!

Fees

Course prices for the Certificate III in Hospitality.

StreamResource FeesEnrolment Fees
SFPSFP ConcessionFull Fee/RPL
Restaurant$225.50$397.00$79.40$3,374.50
Café$225.50$367.00$73.40$3,119.50
Hotel/Bar$225.50$402.00$80.40$3,417.00
Kitchen$225.50$245.00$49.00$2,082.50
Accommodation$225.50$302.00$60.40$2,567.00

SFP – Skills First Program

Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. Fees are calculated on the number of hours enrolled so these prices should be taken as a guide only. The student tuition fees as published are subject to change given individual circumstances at enrolment.

Government Funding

This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.

Study Mode

This course is self-paced and can be completed at your own pace. A full-time qualification usually takes 8 months to complete according to a detailed training plan. With the use of RPL (see below) it can be considerably less for experienced workers.

The course is also a competency based program, which means there is no grading system, students are deemed competent when they have completed all course requirements.

The delivery mode for this course is:

  • employment based – most common for employees and apprentices.

For further details on what each study mode involves see our Flexible Delivery and Assessment page here.

Assessment

Assessment of this course may involve the following types of assessment.

  • Written activities / projects
  • Verbal questions
  • Work examples
  • Observation
  • Supervisor verification
  • Recognition of prior learning (RPL)

RPL and Credit Transfers

RPL, or recognition or prior learning, is available to all applicants. Upon enrolment you will be asked to provide a portfolio of supporting evidence. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.

Further Training Opportunities

Opportunities for further training include Certificate IV in Hospitality an7d Diploma of Hospitality.