Course Structure and Units
| CORE UNITS (ELEVEN) | |
| BSBWOR203 | Work effectively with others |
| SITHFAB002 | Provide responsible service of alcohol |
| SITHFSA001 | Use hygienic practices for food safety |
| 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 |
| SITXFIN001 | Process financial transactions |
| SITXFIN003 | Manage finances within a budget |
| SITXHRM001 | Coach others in job skills |
| SITXWHS001 | Participate in safe work practices |
| HOTEL/BAR STREAM ELECTIVE UNITS (NINE) | |
| SITHFAB001 | Clean and tidy bar areas |
| SITHFAB003 | Operate a bar |
| SITHFAB005 | Prepare and serve espresso coffee |
| SITHFAB007 | Serve food and beverage |
| SITHFAB011 | Provide advice on beers, spirits and liqueurs |
| SITHFAB012 | Provide advice on Australian wines |
| SITHFAB016 | Provide advice on food |
| SITXINV001 | Receive and store stock |
| SITXINV003 | Purchase goods |
| RESTAURANT STREAM ELECTIVE UNITS (NINE) | |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| SITHFAB005 | Prepare and serve espresso coffee |
| SITHFAB011 | Provide advice on beers, spirits and liqueurs |
| SITHFAB012 | Provide advice on Australian wines |
| SITHFAB014 | Provide table service of food and beverage |
| SITHFAB016 | Provide advice on food |
| SITHFAB017 | Provide advice on food and beverage matching |
| SITXINV001 | Receive and store stock |
| SITXINV003 | Purchase goods |
Front of House Apprenticeship
The Certificate III in Hospitality (Restaurant Front of House) qualification is recognised as a front of house apprenticeship.
Pre-requisites
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.
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 (Restaurant Front of House).
| Stream | Enrolment Fees (SFP – T/A) | Enrolment Fees (SFP – T/A Concession) | Enrolment Fees (Full Fee / RPL) |
| Hotel / Bar | $775.50 | $155.10 | $6,462.50 |
| Restaurant / Cafe | $850.50 | $170.10 | $7,087.50 |
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 or changed electives 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 self-paced competency based program. The duration is the duration of the training contract with your employer unless otherwise agreed. Typically training contract is 24 months for full time employees. The program is delivered under a workplace training model in your workplace and includes 4 visits per year.
Training Hours and Commitment
To ensure a student keeps up with course requirements and completes in the nominated duration they will need to commit to;
- a minimum of 5 hours per week to complete course requirements;
- be working a minimum average of 10 hours per week in their role;
- and attend any scheduled visits with your trainer for the purpose of training and/or assessment activities.
Under the workplace training model a workplace is required to provide a (full-time) Trainee or Apprentice 3 hours per week withdrawn from normal or routine duties for the purpose of this training. (Note: Weekly commitment will vary depending on the unit of competency being undertaken.)
Assessment Methods
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. 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
Opportunities for further training include Certificate IV in Hospitality and Diploma of Hospitality.