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: Qualification: |
Certificate III in Hospitality SIT30616 |
Program No: Program No: |
C3-TS18 |
Campus: Campus: |
CIT Reid |
Duration: Duration: |
1 semester full time or part-time equivalent |
Cost Info: Cost Info: |
The 2020 Semester 1 enrolment fees for this course are based on the costs per subject as indicated below. The total program cost may vary depending on the choice of elective subjects or if subjects are attempted more than once. Subject costs identified as Standard are partially subsidised by the ACT Government. Concessions may be available to eligible students.
|
Indicative Cost: Indicative Cost: |
$1,376
Apprentice/Trainee $430 |
Likely Job Outcome: 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 |
Enrolment Type: Enrolment Type: |
Standard |
| Share: |
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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
You 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 Enrol
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. 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 Foundation Skills.
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
Complete 15 subjects
Core: Complete all 7
- BSBWOR203 Work effectively with others
-
| CIT Code: | CLER161 |
| Cost: | Standard $33.00
Apprentice $20.00 |
| 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.
No licensing, legislative, regulatory or certification requirements
apply to this unit at the time of publication. |
| Prerequisites: | Nil |
- SITXCOM002 Show social and cultural sensitivity
-
| CIT Code: | COMM487 |
| Cost: | Standard $44.00
Apprentice $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 |
- SITXCCS006 Provide service to customers
-
| CIT Code: | COMM488 |
| Cost: | Standard $55.00
Apprentice $35.00 |
| 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 |
- SITHIND004 Work effectively in hospitality service
-
| CIT Code: | HOSP185 |
| Cost: | Standard $242.00
Apprentice $30.00 |
| 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 |
- SITHIND002 Source and use information on the hospitality industry
-
| CIT Code: | HOSP213 |
| Cost: | Standard $55.00
Apprentice $35.00 |
| 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 |
- SITXWHS001 Participate in safe work practices
-
| CIT Code: | OHSS115 |
| Cost: | Standard $33.00
Apprentice $20.00 |
| 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: | Standard $44.00
Apprentice $20.00 |
| 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 1
- SITXFSA001 Use hygienic practices for food safety
-
| CIT Code: | OHSS457 |
| Cost: | Standard $33.00
Apprentice $20.00 |
| 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 |
- SITHIND001 Use hygienic practice for hospitality service
-
| CIT Code: | WPHS105 |
| Cost: | Standard $22.00
Apprentice $14.00 |
| 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 |
Electives: Complete 7 (On Campus Learners)
- SITXFIN001 Process financial transactions
-
| CIT Code: | ACCT112 |
| Cost: | Standard $55.00
Apprentice $30.00 |
| 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 |
- SITHFAB014 Provide table service of food and beverage
-
| CIT Code: | FBEV108 |
| Cost: | Standard $504.00 |
| Description: |
This unit describes the performance outcomes, skills and knowledge
required to provide quality table service of food and beverage in
Ă 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: | SITHFAB002 Provide responsible service of alcohol
SITXFSA001 Use hygienic practices for food safety |
- SITHFAB002 Provide responsible service of alcohol
-
| CIT Code: | FBEV113 |
| Cost: | Standard $22.00
Apprentice $30.00 |
| 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 |
- SITHFAB016 Provide advice on food
-
| CIT Code: | FBEV116 |
| Cost: | Standard $88.00
Apprentice $30.00 |
| 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 |
- SITHFAB005 Prepare and serve espresso coffee
-
| CIT Code: | FBEV127 |
| Cost: | Standard $66.00 |
| 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: | SITXFSA001 Use hygienic practices for food safety
|
- SITHFAB001 Clean and tidy bar areas
-
| CIT Code: | FBEV154 |
| Cost: | Standard $33.00 |
| 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: | SITXFSA001 Use hygienic practices for food safety
|
- SITHFAB003 Operate a bar
-
| CIT Code: | FBEV155 |
| Cost: | Standard $103.00 |
| 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: | SITHFAB002 Provide responsible service of alcohol
SITXFSA001 Use hygienic practices for food safety
|
Electives: On the job training (Currently Working in Industry)
- BSBSUS201 Participate in environmentally sustainable work practices
-
| CIT Code: | ADMN199 |
| Cost: | Standard $44.00
Apprentice $20.00 |
| Description: |
This unit describes the skills and knowledge required to effectively
measure current resource use and carry out improvements, including
reducing the negative environmental impact of work practices.
It applies to individuals, working under supervision or guidance, who
are required to follow workplace procedures and instructions, and work
in an environmentally sustainable manner within scope of competency,
authority and own level of responsibility.
No licensing, legislative or certification requirements apply to this
unit at the time of publication. |
| Prerequisites: | Nil |
- BSBCMM201 Communicate in the workplace
-
| CIT Code: | COMM261 |
| Cost: | Standard $88.00
Apprentice $30.00 |
| 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.
No licensing, legislative or certification requirements apply to this
unit at the time of publication. |
| Prerequisites: | Nil |
- SITHCCC004 Package prepared foodstuffs
-
| CIT Code: | COOK126 |
| Cost: | Standard $33.00 |
| 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: | SITXFSA001 Use hygienic practices for food safety
|
- SITHFAB010 Prepare and serve cocktails
-
| CIT Code: | FBEV118 |
| Cost: | Standard $70.00 |
| 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: | SITHFAB002 Provide responsible service of alcohol
SITXFSA001 Use hygienic practices for food safety |
- SITHFAB004 Prepare and serve non-alcoholic beverages
-
| CIT Code: | FBEV153 |
| Cost: | Standard $44.00 |
| 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: | SITXFSA001 Use hygienic practices for food safety |
- SITHFAB011 Provide advice on beers, spirits and liqueurs
-
| CIT Code: | FBEV158 |
| Cost: | Standard $88.00 |
| 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: | SITHFAB002 Provide responsible service of alcohol |
- SITHACS002 Provide housekeeping services to guests
-
| CIT Code: | HOSP106 |
| Cost: | Standard $22.00 |
| 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: | Standard $33.00
Apprentice $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: | Standard $55.00 |
| 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: | Standard $88.00
Apprentice $20.00 |
| 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: | Standard $77.00 |
| 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: | Standard $55.00 |
| 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: | SITXFSA001 Use hygienic practices for food safety |
- SITXCCS004 Provide lost and found services
-
| CIT Code: | SECU247 |
| Cost: | Standard $22.00 |
| 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: | Standard $22.00 |
| Description: |
TThis 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: | Standard $33.00 |
| 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: | SITXFSA001 Use hygienic practices for food safety |
- SITHFAB002 Provide responsible service of alcohol
-
| CIT Code: | FBEV113 |
| Cost: | Standard $22.00
Apprentice $30.00 |
| 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 |
- SITHFAB007 Serve food and beverage
-
| CIT Code: | FBEV142 |
| Cost: | Standard $176.00 |
| Description: |
This unit describes the performance outcomes, skills and knowledge
required to serve food and beverages to customers in a casual dining
setting. It covers the fundamental technical skills required to prepare
the outlet for the service period, interact with customers to take
orders, serve and clear food and beverage, and complete end of service
tasks.
Higher order service techniques required by senior food and beverage
attendants are covered by the unit SITHFAB014 Provide table service of
food and beverage.
This unit applies to hospitality organisations that operate food and
beverage outlets, including hotels, clubs, cafes, and coffee shops.
Beverages may include alcohol but it is not a requirement of this unit,
as many casual dining settings do not serve alcohol.
The unit applies to operational food and beverage attendants who work
with very little independence and under close supervision.
|
| Prerequisites: | SITXFSA001 Use hygienic practices for food safety |
- SITXINV001 Receive and store stock
-
| CIT Code: | ADMN222 |
| Cost: | Standard $22.00 |
| Description: |
This unit describes the performance outcomes, skills and knowledge
required to check and take delivery of stock and appropriately store,
rotate and maintain the quality of stock items.
It does not include specialist stock control processes for perishable
foodstuffs which are covered by SITXINV002 Maintain the quality of
perishable items.
The unit is relevant to organisations where stock control is an integral
and essential part of business operations, and where there are control
issues to be considered. The unit is not appropriate for situations
where stock management is very simple, such as controlling stationery
supplies in a small office.
It applies to operational personnel who work with very little
independence and under close supervision. They apply little discretion
and judgement and follow predefined organisational procedures to report
any stock-related discrepancies to a higher level staff member for
action.
The unit applies to all tourism, travel, hospitality and event sectors
and to any type of stock.
|
| Prerequisites: | Nil |
- SITXWHS002 Identify hazards, assess and control safety risks
-
| CIT Code: | OHSS458 |
| Cost: | Standard $66.00
Apprentice $20.00 |
| Description: |
This unit describes the performance outcomes, skills and knowledge
required to identify hazards, assess the associated workplace safety
risks, take measures to eliminate or minimise those risks, and document
all processes.
The unit applies to all tourism, travel, hospitality and event sectors
and to any small, medium or large organisation.
All people working at all levels can participate in risk assessments
which are commonly conducted as a team effort. Frontline operational
personnel, who operate with some level of independence and under limited
supervision, would assist other colleagues during the process.
Individuals may conduct the assessments independently of others.
This unit incorporates the requirement, under state and territory work
health and safety (WHS) legislation, for businesses to conduct risk
assessments involving their workers to manage the safety of those
workers and anyone else in the workplace.
|
| Prerequisites: | Nil |
- SITXEBS001 Use social media in a business
-
| CIT Code: | EBUS166 |
| Cost: | Standard $77.00
Apprentice $40.00 |
| Description: |
This unit describes the performance outcomes, skills and knowledge
required to establish a social media presence in a business. It requires
an understanding of the use of social media tools and platforms to
enhance customer engagement and market a business.
The unit is relevant to businesses operating in many industry contexts,
including the tourism, travel, hospitality, events and other service
industry sectors.
It applies to individuals using social media for business at an
operational level under limited supervision. |
| Prerequisites: | Nil |
- SITHACS008 Provide accommodation reception services
-
| CIT Code: | HOSP110 |
| Cost: | Standard $66.00 |
| Description: |
This unit describes the performance outcomes, skills and knowledge
required to check guests in and out of commercial accommodation
establishments. It requires the ability to check daily arrivals,
allocate rooms and complete relevant documentation.
The unit applies to all types of commercial accommodation, and to
individuals who staff the reception area. They use established
procedures and systems under some supervision, but the customer service
nature of the role means they apply some discretion and judgment in
their interaction with guests.
|
| Prerequisites: | SITXADM001A Perform office procedures
SITXFIN001 Process financial transactions |
- SITTGDE001 Interpret aspects of local Australian Indigenous culture
-
| CIT Code: | YURA103 |
| Cost: | Standard $220.00 |
| Description: |
This unit describes the performance outcomes, skills and knowledge
required to share information about a specific local Australian
Indigenous culture. It is this localised focus that distinguishes this
unit from SITTGDE007 Research and share information on Australian
Indigenous cultures.
The unit recognises that there is no single Australian Indigenous
culture and emphasises the importance of local cultural knowledge,
appropriate behaviour and local community consultation.
This unit applies to those people who are able to share local Australian
Indigenous cultural knowledge with others. They may work at many
different levels, as cultural knowledge has no direct relationship with
organisational levels of responsibility.
The local Australian Indigenous cultural knowledge necessary to achieve
competency in this unit may only be accessible to those individuals who
identify as elders or who are authorised by local elders on behalf of
their communities.
There are many different Indigenous language groups in Australia,
therefore the focus of cultural interpretation will vary and should
ultimately be decided in consultation with elders on behalf of the local
community.
Tour guides, residing anywhere in Australia, are required to undertake
training and assessment prescribed by Parks Australia to guide within
Kakadu and Uluru–Kata Tjuta National Parks in the Northern Territory.
When working in Queensland, all guides, regardless of their place of
residence, are subject to the Queensland Tourism Services Act 2003. |
| Prerequisites: | Nil |
Related Courses
More Information
For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au
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