CIII Hospitality overview table (1)

Course Structure and Units


SITXWHS001 Participate in safe work practices
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
SITXHRM001 Coach others in job skills
BSBWOR203 Work effectively with others


SITHFSA001 Use hygienic practices for food safety
BSBCMM201 Communicate in the workplace
SITHFAB016 Provide advice on food
SITHFAB005 Prepare and serve espresso coffee
SITXCCS002 Provide visitor information
SITXFIN001 Process financial transactions
SITXHRM003 Lead and manage people
Plus one of the following elective sets;
SITHFAB002 Provide responsible service of alcohol
SITHFAB014 Provide table service of food and beverage
SITXFSSA002 Participate in safe food handling practices
SITHFAB007 Serve food and beverage


SITHFSA001 Use hygienic practices for food safety
SITHFAB007 Serve food and beverage
SITHFAB016 Provide advice on food
SITHFAB004 Communicate in the workplace
SITXCCS002 Provide visitor information
SITXHRM003 Lead and manage people
Plus one of the following electives;
SITHFAB005 Prepare and serve espresso coffee
SIRXPDK001 Advise on products and services


SITXFSA001 Use hygienic practices for food safety
SITHFAB016 Provide advice on food
SITHCCC002 Prepare and present simple dishes
SITHCCC006 Prepare appetisers and salads
SIRXPDK001 Advise on products and services
SIRXFSA002 Participate in safe food handling practices
SITXMGT002 Establish and conduct business relationships
SITXHRM003 Lead and manage people


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.


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.

Stream Tuition Fees (Traineeship) Tuition Fees (Traineeship – Concession) Tuition Fees (Full Fee/RPL)
Food Service $884.00 $176.80 $4,508.40
Food & Beverage Service $914.00 $182.80 $4,661.40
Multi-Skill $824.00 $164.80 $4,202.40

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 of the program is the duration of the training contract with your employer unless otherwise agreed. 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 6 hours per week to complete course requirements;
  • working a minimum average of 16 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. 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 and Diploma of Hospitality.