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Overview
Pathways
Successful completion of the SIT30622 Certificate III in Hospitality may lead to employment opportunities, including:
- Restaurant Server
- Events Coordinator
- Shift Supervisor
Please note: This course provides skills and knowledge to the industry standard, but does not guarantee a job.
Snapshot
What you will gain
Upon successfully completing this nationally recognised qualification, students should be able to:
- perform day-to-day business activities and work functions
- improve workplace communication and customer service skills
- identify safe work practices and how to work safely in a hospitality environment.
What you will study
This qualification consists of 15 units of competency, as shown below. Please call Aurora Training & Professional Services for enquiries about customisation and contextualisation.
*Unit has a pre-requisite of SITXFSA005 Use hygienic practices for food safety
Core units
- SITXCOM007 Show social and cultural sensitivity
- SITHIND006 Source and use information on the hospitality industry
- SITHIND008 Work effectively in hospitality service
- SITXWHS005 Participate in safe work practices
- SITXCCS014 Provide service to customers
- SITXHRM007 Coach others in job skills
Elective units
- SITHCCC024* Prepare and present simple dishes
- SITXFSA005 Use hygienic practices for food safety
- SITHKOP009* Clean kitchen premises and equipment
- SIRXPDK001 Advise on products and services
- BSBCMM211 Apply communication skills
- SITHCCC025* Prepare and present sandwiches
- SITXFSA006 Participate in safe food handling practices
- BSBSUS211 Participate in sustainable work practices
- SITHFAB024* Prepare and serve non-alcoholic beverages
How you will study
Delivery
This course may be delivered through face-to-face, online, or work-based training. We use a range of assessment methods for this qualification, including:
- short answers
- projects
- activities
- workplace observation
- observation in a simulated workplace.
Duration
This qualification can be completed in up to thirty-six months, dependent on the student's experience, Credit Transfer (CT) or Recognition of Prior Learning (RPL). Apply for CT or RPL during enrolment.
Eligibility and requirements
Student Requirements
The following will be required for the enrolment process:
- Unique Student Identifier (USI)
- verifiable identification documents
- completion of the LLND assessment.
Please visit www.usi.gov.au to create your USI.
Students will require access to appropriate technology and internet if the materials are delivered online.
Students must demonstrate their ability to deliver quality hospitality service to customers through a minimum of 36 complete service periods (shifts) in establishments such as restaurants, hotels, motels, clubs, pubs, and cafes.
We collaborate with employers to support students in the workplace. Workplace assessments may be required for some units of competency.
Course fees
Fees
This training is subsidised by the NSW Government, under the Smart and Skilled program. The following fees are incurred by the student depending on their eligibility.
- Traineeship*: $0
- Online or self-study option: $5,200
- Non-Subsidised (Full Fee): $6,500
*Fee exemptions may apply for eligible students and is conditional on Government Policy and Funding Arrangements. For more information, please visit www.smartandskilled.nsw.gov.au.
ADDITIONAL FEES
- Extension/Suspension Fee (administration charges): $50
- Replacement of Testamur/statement of attainment/Qualification Certificate - Hard Copy: $75
- Replacement of Testamur/statement of attainment/Qualification Certificate - Digital: $25
- Repeat of unit (Third attempt onwards Per unit): $150
- RPL and RCC assessment: Contact us for a quote
Please note: course fees and additional charges may change from time to time, please check with Aurora Training & Professional Services staff for updates.
Aurora Training & Professional Services does not accept upfront payments of more than $1,500. If a student's fee is more than this amount, the support of a flexible payment plan will be offered to students.
