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Statement of Attainment training in Bar Service [extract from SIT30616

Overview

This program gives participants the knowledge and range of skills required to work in a bar including setting up a bar for service, serving drinks, advising customers about drinks and knowing the regulations and responsibilities associated with serving alcoholic drinks.

Qualification: Statement of Attainment - training in Bar Service [extract from SIT30616
Program No: SA-TH77
Campus: CIT Reid 
Duration: 5 weeks part-time (1 evening per week)
Likely Job Outcome: Bar attendant; bar, nightclub, club etc., Drinks Service; cafes, restaurants, hotels, clubs, wedding receptions, function work.
Application Type: Register Your Interest
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Additional Information

Successful completion of this program will achieve 4 units of competency from the Certificate III in Hospitality SIT30616. tourism-awards-2014

Entry Requirements / How to Apply

Open entry

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Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

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Subject Information

Complete all 4 subjects

  • SITHFAB002  Provide responsible service of alcohol
    • CIT Code: FBEV113
      Cost: $20.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.
      Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.
      The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.
      The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.
      Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.
      This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.
      Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

      Prerequisites: Nil
  • SITHFAB001  Clean and tidy bar areas
    • CIT Code: FBEV154
      Cost: $30.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste.
      The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes and wineries.
      It applies to people who work with very little independence and under close supervision, including those commonly known as ‘bar usefuls’. The unit can also apply to bar attendants.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHFAB003  Operate a bar
    • CIT Code: FBEV155
      Cost: $95.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.
      The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries.
      The unit applies to bar attendants who operate with some level of independence and under limited supervision.
      The sale and service of alcohol is subject to the provisions of liquor legislation law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
      OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXFSA001   Use hygienic practices for food safety
    • CIT Code: OHSS457
      Cost: $30.00
      Description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
      The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
      This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
      It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
      Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
      In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
      Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
      Prerequisites: Nil

Related Courses

Advanced Diploma Hospitality Management SIT60316
Diploma Hospitality Management SIT50416
Certificate IV Hospitality SIT40416
Certificate III Hospitality SIT30616
Statement Attainment training Responsible Service of Alcohol [extract from SIT30616]

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au