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]|
|Duration:||5 weeks part-time (1 evening per week)|
2018 - 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.
2019 - New enrolment fee arrangements will be introduced. The $40 Services and Amenities fee will be included in the total subject costs. Indicative program cost may vary slightly and the subject costs displayed will also change. Further information is available at Course fees and assistance.
|Likely Job Outcome:||Bar attendant; bar, nightclub, club etc., Drinks Service; cafes, restaurants, hotels, clubs, wedding receptions, function work.|
Successful completion of this program will achieve 4 units of competency from the Certificate III in Hospitality SIT30616.
Entry Requirements / How to Apply
To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI).
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.
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 email@example.com.
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.
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.
|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]|
For more information about this course please contact CIT Student Services on (02) 6207 3188 or email firstname.lastname@example.org