SIT30622 | Certificate III in Hospitality

SIT30622 Certificate III in Hospitality

PROGRAM OUTLINE:

This qualification reflects the role of individuals who have a range of well-developed hospitality service, sales or operational skills and sound knowledge of industry operations. Using discretion and judgement, they work with some independence and under supervision using plans, policies and procedures to guide work activities.

This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Successful completion of all units of competency will result in the award of a nationally recognised SIT30622 – Certificate III in Hospitality from the Tourism, Travel and Hospitality Training Package. Participants who do not successfully complete the full program will be issued with a nationally recognised Statement of Attainment for any of the unit/s of competency they have been deemed competent in. Recognition is available for this qualification – see the Participant Handbook or the Recognition Process page for more information.

This training is subsidised by the NSW Government under Smart & Skilled (NSW residents only). For more information and eligibility requirements see https://www.bsilearning.edu.au/funded-training/smart-and-skilled.

Core Units

SITHIND008 - Work effectively in hospitality service

1. Prepare for service.

2. Provide service.

3. Complete operational tasks.

4. Complete end of shift duties.

SITHIND006 - Source and use information on the hospitality industry

1. Source and use industry information.

2. Source and use compliance information.

3. Source and use information on hospitality technology.

4. Update personal and organisational knowledge of the hospitality industry.

SITXCCS014 - Provide service to customers

1. Communicate with internal and external customers.

2. Follow defined organisational standards when delivering service.

3. Provide service to customers.

4. Respond to customer complaints.

5. Provide internal feedback on customer service practices.

SITXCOM007 - Show social and cultural sensitivity

1. Communicate with customers and colleagues from diverse backgrounds.

2. Address cross-cultural misunderstandings.

SITXHRM007 - Coach others in job skills

1. Prepare for on-the-job coaching.

2. Coach colleagues on-the-job.

3. Follow-up coaching.

SITXWHS005 - Participate in safe work practices

1. Work safely.

2. Follow procedures for emergency situations.

3. Participate in organisational health, safety and security practices.

Elective Units

SITHIND005 - Use hygienic practices for hospitality service

1. Maintain personal hygiene.

2. Prevent health hazards in the workplace.

SITXFSA005 - Use hygienic practices for food safety

1. Follow hygiene procedures and identify food hazards.

2. Report any personal health issues.

3. Prevent food contamination.

4. Prevent cross-contamination by washing hands.

SITHCCC024 - Prepare and present simple dishes

1. Prepare for service.

2. Prepare food.

3. Present and store food and clean work area.

SITHCCC025 - Prepare and present sandwiches

1. Select ingredients.

2. Make sandwiches.

3. Present and store sandwiches.

SITHCCC026 - Package prepared foodstuffs

1. Select food and packaging materials.

2. Package and label foods.

3. Complete work process.

SITHCCC028 - Prepare appetisers and salads

1. Select ingredients.

2. Select, prepare and use equipment.

3. Portion and prepare ingredients.

4. Prepare appetisers and salads.

5. Present and store appetisers and salads.

SITHKOP009 - Clean kitchen premises and equipment

1. Clean and sanitise kitchen equipment.

2. Clean service-ware and utensils.

3. Clean and sanitise kitchen premises.

4. Work safely and reduce negative environmental impacts.

SITHFAB025 - Prepare and serve espresso coffee

1. Organise coffee workstation.

2. Select and grind coffee beans.

3. Advise customers and take espresso coffee orders.

4. Extract and monitor quality of espresso.

5. Undertake milk texturing process.

6. Serve espresso coffee beverages.

7. Clean espresso equipment.

BSBCMM211 - Apply communication skills

1. Identify communication requirements

2. Communicate using verbal and non-verbal communication skills

3. Draft written communications.

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