AWARD COURSE

Certificate III in Hospitality


National Code: SIT30616
TAFE SA Code: TP01019


Description

Training in hospitality courses will provide you with the knowledge and skills to work within the industry, locally, nationally and internationally. You will gain practical experience in the service of food and beverage in a range of service environments and styles; including cafés, restaurants, hotels, clubs, functions and catering operations and up-market cocktail lounges.

Duration
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Up to 6 months 

Full Time or Part Time equivalent

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled







Course Admission Requirements

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by Date of application

Total Fees for the 6 month course
Full Fee
$3,456 - $6,772

Fees vary depending on subjects you enrol into. This course also has an incidentals cost of $50.00 for Uniform.

  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

    Read More

  • Employment Outcomes

    This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs and cafés. It provides options for specialisation in areas such as food and beverage attendance, espresso coffee machine operations, restaurant hosting, bartending and waiting.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate III in Hospitality (SIT30616)
    This course includes skills in working effectively with others, sourcing and using information on the hospitality industry, customer service, cultural sensitivity and workplace safety. To complete the qualification you are required to complete all 7 core units and 8 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full Qualification are eligible to receive a Statement of Attainment.

    87%*
    of TAFE SA graduates find jobs or continue studying.
    89%*
    of TAFE SA graduates are satisfied with the overall quality of training.



    * 2017 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Coach others in job skills 20
    Participate in safe work practices 12
    Provide service to customers 25
    Show social and cultural sensitivity 20
    Source and use information on the hospitality industry 25
    Work effectively in hospitality service 110
    Work effectively with others 15

    Elective

    Name Nominal Hours
    Attend gaming machines 25
    Carry out basic workplace calculations 20
    Clean and tidy bar areas 15
    Clean kitchen premises and equipment 13
    Clean premises and equipment 15
    Create and use spreadsheets 30
    Interpret financial information 60
    Maintain the quality of perishable items 10
    Operate a bar 35
    Operate a TAB outlet 40
    Plan in-house events or functions 40
    Prepare and present sandwiches 10
    Prepare and present simple dishes 25
    Prepare and serve cocktails 20
    Prepare and serve espresso coffee 30
    Prepare and serve non-alcoholic beverages 20
    Prepare rooms for guests 25
    Process reservations 30
    Provide accommodation reception services 30
    Provide advice on food and beverage matching 50
    Provide responsible gambling services 10
    Provide responsible service of alcohol 10
    Provide table service of food and beverage 110
    Receive and store stock 10
    Serve food and beverage 80
    Use hygienic practices for food safety 15
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