This course is designed for people who want to gain employment or upskill in the hospitality industry. Introduction to Hospitality Service is a comprehensive course covering a range of knowledge and skills required to provide service within the hospitality industry, including:
- Establishing customer service skills and building rapport
- Addressing customer expectations and complaints
- Improvement and refining of customer service skills
- Basic hygiene practices
- Controlling food hazards
- Processing simple financial transactions
- Selecting and preparing coffee beans
- Advising customers on coffee beverages
- Maintaining and cleaning equipment used in coffee preparation
|Statement of Attainment - Introduction to Hospitality Service|
|4 weeks, 3 days per week at CIT Reid with further online activities and assessment.
The course will be focussed on practical application in the CIT restaurant, kitchens and working with customers.
Further information about fees is available at Course fees and assistance
Likely Job Outcome:
|This course provides a pathway to work in cafes, restaurants, hotels and coffee shops.
Possible job outcomes include:
- Espresso coffee machine operator (barista)
- Front of house service attendant
- Food and beverage attendant
|Register Your Interest|
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 code, course name, and the Course Reference Numbers (CRNs) or Block Code.
Students must provide their own uniforms and materials required to participate in practical classes.
Completion of this course provides a pathway into the Certificate III in Hospitality, Certificate III in Commercial Cookery.
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 literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your course of study, numeracy skills to successfully complete this course. 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 the lower level course. Please visit Foundation Skills.
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 firstname.lastname@example.org.
Complete 4 subjects
Core: Complete all 4
- SITXFSA001 Use hygienic practices for food safety
CIT Code: OHSS457 Cost: Standard $33.00
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
- SITXCCS006 Provide service to customers
CIT Code: COMM488 Cost: Standard $55.00
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
- 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
- SITXFIN001 Process financial transactions
CIT Code: ACCT112 Cost: Standard $55.00
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
For more information about this course please contact CIT Student Services on (02) 6207 3188 or email email@example.com