CIII Hospitality Restaurant FOH overview table

Course Structure and Units

SITXWHS005 Participate in safe work practices
SITXFSA005 Use hygienic practices for food safety
SITHIND006 Source and use information on the hospitality industry
SITXCOM007 Show social and cultural sensitivity
SITHFAB021 Provide responsible service of alcohol
SITXCCS014 Provide service to customers
SITHIND008 Work effectively in hospitality service
SITXFIN007 Process financial transactions
SITXHRM007 Coach others in job skills
BSBSUS211 Participate in sustainable work practices
SITXCOM010 Manage conflict
SIRXCEG008 Manage disrespectful, aggressive or abusive customers
SITHFAB034 Provide table service of food and beverage
SITHFAB025 Prepare and serve espresso coffee
SITHFAB031 Provide advice on beers, spirits and liqueurs
SITHFAB032 Provide advice on Australian wines
SITHFAB036 Provide advice on food
SITXINV006 Receive, store and maintain stock
SITXINV007 Purchase goods
SITXINV008 Control stock
SITXCOM010 Manage conflict
SIRXCEG008 Manage disrespectful, aggressive or abusive customers
SITHFAB027 Serve food and beverage
SITHFAB036 Provide advice on food
SITHFAB022 Clean and tidy bar areas
SITHFAB023 Operate a bar
SITHFAB031 Provide advice on beers, spirits and liqueurs
SITHFAB032 Provide advice on Australian wines
SITXINV007 Purchase goods
SITXINV006 Receive, store and maintain stock
SITXINV008 Control stock

Front of House Apprenticeship

The Certificate III in Hospitality (Restaurant Front of House) qualification is recognised as a front of house apprenticeship.



There are no pre-requisites for entry to the Certificate III in Hospitality (Restaurant Front of House) course.


Employment Outcomes

This Front-of-House Apprenticeship is a specialist qualification that provides a pathway to work in various front of house roles in restaurants, hotels, bars and cafes. Possible job titles include senior food and beverage attendant, waiter, bar attendant, sommelier. 

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.



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.

Email hello@avtes.com.au to enrol now.



Course prices for the Certificate III in Hospitality (Restaurant Front of House).

Stream Tuition Fees (SFP – T/A) Tuition Fees (SFP – T/A Concession) Tuition Fees (Full Fee / RPL)
Restaurant $919.05 $183.81 $7,658.75
Hotel/Bar $869.55 $173.91 $7,246.25

Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. All fees are based on qualification program hours and tuition fees may vary depending on units/hours undertaken and 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.


Course Duration and Delivery Mode

This program is a competency-based program delivered under a workplace training model in your workplace which includes an induction visit and at least 4 visits per year over the duration of the apprenticeship/traineeship training contract with your employer unless decided and agreed otherwise. The duration may be less with RPL.


Training Hours and Commitment

To ensure a student meets and progresses through their course requirements and completes within the nominated duration, it is recommended they commit time each week to complete course work and assessments and attend any scheduled visits with the Trainer.

The specific number of hours to commit will vary and depend on the capacity of each individual. Under the workplace training model, the workplace is required to provide an (full-time) Apprentice or Trainee 3 hours per week withdrawn from normal or routine duties for the purpose of this training.

Note: Weekly hours committed to the program will vary depending on the unit of competency being undertaken.


Assessment Methods

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

  • Short answer questions
  • Knowledge tests
  • Projects
  • Practical tasks
  • Supervisor verification
  • Demonstrations
  • Recognition of prior learning (RPL)


RPL and Credit Transfers

RPL, or recognition or prior learning, is available to all applicants. You will need to provide a portfolio of supporting evidence upon enrolment. 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

This qualification can form part of an Australian Apprenticeship pathway.  Upon completion of this qualification, there are further opportunities to study at a Certificate IV or Diploma level in either a hospitality or other related qualification as offered by a Registered Training Organisation.