Course Structure and Units
CORE UNITS (SIX) | |
| SITXWHS005 | Participate in safe work practices |
| SITHIND006 | Source and use information on the hospitality industry |
| SITHIND008 | Work effectively in hospitality service |
| SITXCCS014 | Provide service to customers |
| SITXCOM007 | Show social and cultural sensitivity |
| SITXHRM007 | Coach others in job skills |
CAFE STREAM ELECTIVE UNITS (NINE) | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP009 | Clean kitchen premises and equipment |
| BSBCMM211 | Apply communication skills |
| SIRXCEG008 | Manage disrespectful, aggressive or abusive customers |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB027 | Serve food and beverage |
| SITXCCS010 | Provide visitor information |
| SITXINV006 | Receive, store and maintain stock |
RESTAURANT STREAM ELECTIVE UNITS (NINE) | |
| SITXFSA005 | Use hygienic practices for food safety |
| BSBCMM211 | Apply communication skills |
| SIRXCEG008 | Manage disrespectful, aggressive or abusive customers |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB034 | Provide table service of food and beverage |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB031 | Provide advice on beers, spirits and liqueurs |
| SITHFAB036 | Provide advice on food |
| SITHFAB032 | Provide advice on Australian wines |
HOTEL/BAR STREAM ELECTIVE UNITS (NINE) | |
| SITXFSA005 | Use hygienic practices for food safety |
| BSBCMM211 | Apply communication skills |
| SIRXCEG008 | Manage disrespectful, aggressive or abusive customers |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB027 | Serve food and beverage |
| SITHFAB022 | Clean and tidy bar areas |
| SITHFAB023 | Operate a bar |
| SITHFAB031 | Provide advice on beers, spirits and liqueurs |
| SITXINV006 | Receive, store and maintain stock |
CATERING STREAM ELECTIVE UNITS (NINE) | |
| SITXFSA005 | Use hygienic practices for food safety |
| BSBCMM211 | Apply communication skills |
| SIRXCEG008 | Manage disrespectful, aggressive or abusive customers |
| SITHFAB027 | Serve food and beverage |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC024 | Prepare and present simple dishes |
| SITXINV006 | Receive, store and maintain stock |
GENERAL STREAM ELECTIVE UNITS (NINE) | |
| SITXFSA005 | Use hygienic practices for food safety |
| BSBCMM211 | Apply communication skills |
| SIRXCEG008 | Manage disrespectful, aggressive or abusive customers |
| SITHKOP009 | Clean kitchen premises and equipment |
| SIRXPDK001 | Advise on products and services |
| SITHFAB027 | Serve food and beverage |
| SITXCCS010 | Provide visitor information |
| SITXFSA006 | Participate in safe food handling practices |
| SITXINV006 | Receive, store and maintain stock |
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.
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.
Email hello@avtes.com.au to enrol now.
Fees
Course prices for the Certificate III in Hospitality.
| Stream | Tuition Fees (Traineeship – Regional) | Tuition Fees (Traineeship – Metro) | Tuition Fees (Traineeship – Regional Concession) | Tuition Fees (Traineeship – Metro Concession) | Tuition Fees (Full Fee/RPL) |
| Cafe Stream | $924.00 | $2,156.00 | $184.80 | $431.20 | $4,774.00 |
| Restaurant Stream | $1,096.80 | $2,559.20 | $219.36 | $511.84 | $5,666.80 |
| Hotel/Bar Stream | $928.80 | $2,167.20 | $185.76 | $433.44 | $4,798.80 |
| Catering Stream | $864.00 | $2,016.00 | $172.80 | $403.20 | $4,464.00 |
| General Stream | $972.00 | $2,268.00 | $194.40 | $453.60 | $5,022.00 |
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
The program is delivered under a workplace training model in your workplace which includes an induction visit and at least 4 visits per year where the course is delivered as an Apprenticeship or Traineeship pathway.
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. 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
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.