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Check your eligibility with us today & enquire about the Qualifications that matches with your industry
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QUALIFICATION CODE:
SIT30622
QUALIFICATION NAME:
Certificate III in Hospitality
AVAILABLE OPTIONS TO COMPLETE THIS COURSE?
Classroom – Study | Online | RPL | Credit Transfer
Offered By:
RTO : 41138 | 3075 & Other
Why Study the SIT30622 - Certificate III in Hospitality?
This certification reflects the responsibilities of hospitality experts
who employ a broad range of proficient hospitality skills and
possess sound knowledge of kitchen operations to prepare food
and menu items. Working with autonomy and under limited
supervision, they exercise discretion and judgment, utilizing plans,
policies, and procedures to oversee work tasks.
Outcomes
The SIT30622 – Certificate III in Hospitality reflects the responsibilities of
chefs who apply a diverse range of culinary skills and extensive
knowledge of kitchen operations to prepare food and menu items. With
discretion and judgment, they work somewhat independently and under
limited supervision, employing plans, policies, and procedures to
manage work activities.
What evidence you need ?
You need to present a range of evidence to assist your assessor in
making a determination about your qualification when applying for
Recognition of Prior Learning (RPL). The types of evidence you may be
requested to provide can encompass proof of international qualifications.
● Transcripts or evaluations from related past qualifications.
● Apprenticeship papers.
● ID, Resume, Payslips/work contract/ABN if self-employed, Letter of Employment, Current business contracts, Letters of reference.
● Recordings or photographs of your work.
● Statements/solicitations and stock orders, Temperature sheets.
● Booking sheets/appointment setting sheets.
● Cleaning plans, Kitchen station task list, OHS requirements, Policies and procedures, Food service safety forms.
● Preparation sheets.
● Menus and recipes, etc., as asked or required by the RTO.
● Transcripts or evaluations from related past qualifications.
● Apprenticeship papers.
● ID, Resume, Payslips/work contract/ABN if self-employed, Letter of Employment, Current business contracts, Letters of reference.
● Recordings or photographs of your work.
● Statements/solicitations and stock orders, Temperature sheets.
● Booking sheets/appointment setting sheets.
● Cleaning plans, Kitchen station task list, OHS requirements, Policies and procedures, Food service safety forms.
● Preparation sheets.
● Menus and recipes, etc., as asked or required by the RTO.
What are the Potential Job Opportunities?
For a student, it is crucial to know the occupation he/she will eligible
once finish a qualification successfully. If you complete this qualification,
you will able to work with this role.
● Bar attendant
● Reception front desk staff
● Barista
● Housekeeper (Hotel/Motel)
● Waiter
● Gaming Attendant
Completing this certificate program opens doors to a range of opportunities within the culinary industry, allowing individuals to showcase their skills and passion for Asian cooking.
● Bar attendant
● Reception front desk staff
● Barista
● Housekeeper (Hotel/Motel)
● Waiter
● Gaming Attendant
Completing this certificate program opens doors to a range of opportunities within the culinary industry, allowing individuals to showcase their skills and passion for Asian cooking.
Packaging Rules
15 units must be completed:
● 6 core units
● 9 elective units, consisting of:
● 1 unit from Group A
● 6 units from Group B
● 2 units from Group B, Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
● 6 core units
● 9 elective units, consisting of:
● 1 unit from Group A
● 6 units from Group B
● 2 units from Group B, Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
| Core units | ||
|---|---|---|
| SITHIND006 | Source and use information on the hospitality industry | |
| SITHIND008 | Work effectively in hospitality service | |
| SITXCCS014 | Provide service to customers | |
| SITXCOM007 | Show social and cultural sensitivity | |
| SITXHRM007 | Coach others in job skills | |
| SITXWHS005 | Participate in safe work practices | |
| Elective units | ||
| Group A – Hygiene | ||
| SITHIND005 | Use hygienic practices for hospitality service | |
| SITXFSA005 | Use hygienic practices for food safety | |
