CIII Hospitality Restaurant FOH overview table (1)

Course Structure and Units

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
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
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.


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)
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.