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Certificate III in Hospitality SIT30616

Overview

This program gives you the skills and knowledge to work in a range of hospitality enterprises such as restaurants, clubs, bars, nightclubs, airlines, cruise ships and hotels worldwide. It covers the full range of tasks required to provide bar and restaurant service.

Qualification: Certificate III in Hospitality SIT30616
Program No: C3-TH38
Campus: CIT Reid 
Duration: 1 semester full time or part-time equivalent
Cost:

Enrolment fees for this course are based on the costs per subject as indicated below. In addition, a Service and Amenities fee of $40 will be payable each semester. Further information is available at Course fees and assistance

Likely Job Outcome: This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shops. It provides options for specialisation in areas such as accommodation services, food and beverage and gaming. The qualification also allows an outcome for small businesses requiring multi-skilled employees.
Possible job titles include:
- Food and beverage attendant
- Espresso coffee machine operator
- Bar attendant
- Function attendant
- Restaurant host
Application Type: Public
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Timetable Information

To help with the enrolment process print your timetable, or keep the window open, so that you can refer back to it for your course (program) code, course (program) name, and the Course Reference Numbers (CRNs).

Additional Information

Tourism Awards 2014You must also provide your own uniforms and resource materials (approximate cost - $150).

After achieving Certificate III in Hospitality SIT30616, you can progress to Certificate IV in Hospitality SIT40416.

Entry Requirements / How to Apply

Open entry
If you are entering these programs as a trainee under the Australian Apprenticeships arrangements you must be employed in the industry and you must register with an Apprentice Network Provider (ANP) prior to enrolment.

To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI).

  • Literacy Skills Information

    • We suggest that you will need Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication and, depending on your program of study, numeracy skills to successfully complete this program. See below to check your literacy skills. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with a lower level program, or enrol in the Certificate I in Skills for Vocational Pathways (FSK10213) to develop your literacy skills. Please visit Education and Community or phone (02) 6207 4872 to have a chat to one of our teachers.

  • 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.

  • Subject Cancellations/Changes

    • To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Core - complete all 7 subjects

  • BSBWOR203 Work effectively with others
    • CIT Code: CLER161
      Cost: $30.00
      Description:

      This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.
      It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

      Prerequisites: Nil
  • SITHIND002 Source and use information on the hospitality industry
    • CIT Code: HOSP213
      Cost: $50.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
      The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.
      This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

      Prerequisites: Nil
  • SITHIND004 Work effectively in hospitality service
    • CIT Code: HOSP185
      Cost: $220.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
      It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.
      The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels.
      It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

      Prerequisites: Nil
  • SITXCCS006 Provide service to customers
    • CIT Code: COMM488
      Cost: $50.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints. The unit applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision. This includes individuals working in a range of tourism, travel, hospitality and events contexts.

      Prerequisites: Nil
  • SITXCOM002 Show social and cultural sensitivity
    • CIT Code: COMM487
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.
      The unit applies to all tourism, travel, hospitality and event sectors. All personnel at all levels use this skill in the workplace during the course of their daily activities.

      Prerequisites: Nil
  • SITXWHS001 Participate in safe work practices
    • CIT Code: OHSS115
      Cost: $30.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      All personnel at all levels use this skill in the workplace during the course of their daily activities.
      The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.

      Prerequisites: Nil
  • SITXHRM001 Coach others in job skills
    • CIT Code: TRNG339
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
      The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.
      It applies to all tourism, hospitality and event sectors.

      Prerequisites: Nil
  •  

Electives - complete 8 subjects

Electives available for on Campus learners:
  • 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
  • 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
  • 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
  • SITHFAB014 Provide table service of food and beverage
    • CIT Code: FBEV108
      Cost: $475.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.
      Fundamental technical skills for food and beverage service are covered by the unit SITHFAB007 Serve food and beverage.
      This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues.
      It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members.
      The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) 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
  • SITHFAB016 Provide advice on food
    • CIT Code: FBEV116
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
      The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs.
      It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.

      Prerequisites: Nil
  • SITXFIN001 Process financial transactions
    • CIT Code: ACCT112
      Cost: $50.00
      Description:

      This unit applies to all tourism, travel, hospitality and event sectors.
      This unit mainly applies to frontline sales and operations personnel who operate with some level of independence and under limited supervision. It does, however, describe a fundamental operational function and those people who work with very little independence under close supervision would also use this skill.

      Prerequisites: Nil
  • 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
  • SITHFAB005 Prepare and serve espresso coffee
    • CIT Code: FBEV127
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.
      Preparation of coffee beverages using other methods is covered in SITHFAB004 Prepare and serve non-alcoholic beverages.
      This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.
      It applies to espresso machine operators who operate with some level of independence and under limited supervision.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety

Other elective options for Learners currently working in industry:

  • SITHIND001 Use hygienic practice for hospitality service
    • CIT Code: WPHS105
      Cost: $20.00
      Description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others. The skills and knowledge to ensure food safety are covered in SITXFSA001 Use hygienic practices for food safety.
      The unit applies to all hospitality service environments. Individuals at all levels use this skill in the workplace during the course of their daily activities.
      Prerequisites: Nil
  • BSBSUS201 Participate in environmentally sustainable work practices
    • CIT Code: ADMN199
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to effectively measure current resource use and to carry out improvements including reducing the negative environmental impact of work practices. This unit requires the ability to access industry information, and applicable legislative and occupational health and safety (OHS) guidelines. While no licensing, legislative, regulatory or certification requirements apply holistically to this unit at the time of publication, relevant national, state and territory legislation, regulations and codes of practice impact upon this unit.

      Prerequisites: Nil
  • BSBCMM201 Communicate in the workplace
    • CIT Code: COMM261
      Cost: $80.00
      Description:

      This unit describes the skills and knowledge required to communicate in the workplace including gathering, conveying and receiving information and completing routine written correspondence.
      It applies to individuals who perform a range of routine workplace communication tasks using a limited range of practical skills and fundamental knowledge of effective listening, questioning and non-verbal communication in a defined context under direct supervision or with limited individual responsibility.

      Prerequisites: Nil
  • SITHCCC004 Package prepared foodstuffs
    • CIT Code: COOK126
      Cost: $30.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.
      The unit applies to operational personnel in hospitality and catering organisations that prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
      Food businesses that produce pre-packaged food items must comply with the legal requirements for labelling contained in the Food Standards Australia New Zealand Act and the Australia New Zealand Food Standards Code.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHFAB010 Prepare and serve cocktails
    • CIT Code: FBEV118
      Cost: $65.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.
      The unit applies to any hospitality organisation that operates a bar that serves cocktails, including hotels, restaurants and clubs.
      The preparation of cocktails is a high order technical bar attendant skill used by experienced beverage attendants who operate independently or with limited guidance from others.
      The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) 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
  • SITHFAB004 Prepare and serve non-alcoholic beverages
    • CIT Code: FBEV153
      Cost: $40.00
      Description: This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks. It does not include making espresso coffee beverages, which is covered in SITHFAB005 Prepare and serve espresso coffee. This unit applies to any hospitality organisation that serves coffee, tea and other non-alcoholic beverages, including cafes, restaurants, bars, clubs, and function and event venues. The unit applies to kitchen staff and operational food and beverage attendants who work with very little independence and under the guidance of others.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHFAB011 Provide advice on beers, spirits and liqueurs
    • CIT Code: FBEV158
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.
      The unit applies to hospitality, retail, breweries and wholesale organisations that sell beers, spirits and liqueurs.
      It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers, and senior bar and food and beverage attendants.
      The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) 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
  • SITHACS002 Provide housekeeping services to guests
    • CIT Code: HOSP106
      Cost: $20.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide a range of general housekeeping services to guests.
      The unit applies to housekeeping attendants, porters and concierge staff in commercial accommodation establishments. They work under supervision and usually as part of a team.

      Prerequisites: Nil
  • SITHACS001  Clean premises and equipment
    • CIT Code: HOSP107
      Cost: $30.00
      Description: This unit describes the performance outcomes, skills and knowledge required to carry out general cleaning duties. It requires the ability to set up cleaning equipment and to safely clean premises and equipment using resources efficiently to reduce negative environmental impacts. The unit applies to people responsible for general cleaning duties in any industry context. They work under supervision and usually as part of a team.
      Prerequisites: Nil
  • SITHACS003 Prepare rooms for guests
    • CIT Code: HOSP211
      Cost: $50.00
      Description: This unit describes the performance outcomes, skills and knowledge required to clean and prepare rooms, including bedrooms and bathrooms, in an accommodation establishment. It requires the ability to set up cleaning equipment and trolleys and to safely clean guest rooms using resources efficiently to reduce negative environmental impacts. The unit applies to housekeeping attendants in commercial accommodation establishments. They work under supervision and usually as part of a team.
      Prerequisites: Nil
  • SITXFSA002 Participate in safe food handling practices
    • CIT Code: OHSS456
      Cost: $80.00
      Description: This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; 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. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. 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
  • SITXCCS002 Provide visitor information
    • CIT Code: TOUR207
      Cost: $70.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to access general information on facilities, products and services available in the local area and to provide this to visitors.
      The unit applies to frontline service personnel working in a range of tourism, travel, hospitality, entertainment and cultural contexts. Information is often provided face-to-face, but may be by telephone or other remote mechanisms.
      It applies to frontline service personnel who routinely respond to visitor requests for general local area information. They may be working independently or with guidance from others in restaurants, hotels, wineries, attractions, entertainment venues, tour operations, visitor information centres and at tour desks.

      Prerequisites: Nil
  • SITHCCC002 Prepare and present simple dishes
    • CIT Code: COOK240
      Cost: $50.00
      Description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods. The unit applies to operational personnel in kitchens and catering facilities who require some cooking and food preparation skills, but who are not qualified cooks. It may apply to a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias or to organisations where catering forms only a small part of the business operation. Dishes prepared are simple in nature, and may include fast food, takeaway food and items that have been prepared off site and need re-thermalising. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXCCS004 Provide lost and found services
    • CIT Code: SECU247
      Cost: $20.00
      Description: This unit describes the performance outcomes, skills and knowledge required to provide service to customers who have lost or found items. It requires the ability to determine and record details of items, investigate lost items, assist claimants and complete documentation. The unit applies to frontline operations personnel working in a range of tourism, travel, hospitality and entertainment and cultural contexts.
      Prerequisites: Nil
  • SITHACS005 Provide porter services
    • CIT Code: HOSP113
      Cost: $20.00
      Description: This unit describes the performance outcomes, skills and knowledge required to provide porter services in commercial accommodation establishments. It requires the ability to check and plan for daily arrivals, assist guests with luggage, and provide ancillary services for guests. The unit applies to frontline service personnel in commercial accommodation venues. Porter services are usually associated with dedicated bell desk or concierge roles in larger venues. In smaller venues, reception or other staff provide these services. People working under supervision undertake this function, though the unit may also be relevant to owner-operators of small businesses.
      Prerequisites: Nil
  • SITHFAB006 Provide room service
    • CIT Code: FBEV112
      Cost: $30.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide room service in accommodation establishments. It requires the ability to take orders, set up room service trolleys, deliver meals, process accounts and clear used meal service items.

      The unit applies to all hospitality organisations where room service is provided, including hotels, motels and bed and breakfasts.

      It applies to kitchen staff and operational food and beverage attendants who work with very little independence and under the guidance of others. It can also apply to front office personnel.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • 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
  • 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
Statement Attainment training Responsible Service of Alcohol [extract from SIT30616]
Statement Attainment training Bar Service [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