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Overview

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 limited supervision using plans, policies and procedures to guide work activities.


Skills developed

This course aims to provide participants with a wide range of hospitality and customer service skills along with general employability skillsincluding;

  • Work health and safety management practices and procedures
  • Quality customer service delivery, product knowledge and complaint handling procedures
  • Workplace communication and team work principles
  • Responsible services of alcohol and gambling
  • Food safety management and practices and procedures
  • Research and information sharing
  • Work task prioritisation and integrated hospitality service skills

Details

Qualification Certificate III in Hospitality (Online)
National course code SIT30616
Accreditation Tactical Training Group‚  WG Learning
Recognition Nationally Recognised Certificate - meets AQF standards (What's this?)
Duration 12 months
Study mode Online
Start date Enrol anytime

Course plan

The SIT30616 Certificate III in Hospitality has a total of 15 units of competency delivered across 9 subjects.

Update hospitality industry knowledge

Learn and develop the skills and knowledge required to conduct basic research to source and use current and emerging information on the hospitality industry including; industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry, and present this information in response to an identified need.

This unit describes the performance outcomes, skills and knowledge required to conduct basic research and present information in response to an identified need.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

Visit Training.gov.au for more details

Customer services and teamwork

Learn and develop the skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers; be socially aware when serving customers and working with colleagues; work cooperatively; establish rapport with customers; determine and address customer needs and expectations; and deal effectively with issues, problems, complaints and conflict.

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.

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This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.

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This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

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RSA

Learn and develop the skills and knowledge required to responsibly sell or serve alcohol.

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.

Visit Training.gov.au for more details

Sales and product knowledge

Learn and develop the skills and knowledge required to develop product and service knowledge, identify customer specific needs, provide advice on products and services, match products and services to their needs, and facilitate a sale.

This unit describes the performance outcomes, skills and knowledge required to develop product and service knowledge and provide information to customers.

This unit applies to individuals working in frontline customer service and sales roles in a diverse range of industry and business contexts. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to deliver quality customer service and sell to retail customers. It requires the ability to determine customer needs, match products and services to their needs, and facilitate a sale.

This unit applies to all retail sectors and business sizes from large format stores to small independents. It applies to retail personnel at all levels who play a role in engaging with customers with the purpose of selling.

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Coaching skills

Learn and develop the skills and knowledge required to provide on-the-job coaching to colleagues including; explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.

It applies to all tourism, hospitality and event sectors.

Visit Training.gov.au for more details

RCG

Learn and develop the skills and knowledge required to provide responsible gambling services, and to assist those customers who have issues with problem gambling.

This unit describes the performance outcomes, skills and knowledge required to provide responsible gambling services, and information to customers who require assistance with their problem gambling.

Visit Training.gov.au for more details

Work, health and safety

Learn and develop the skills and knowledge required to incorporate safe work practices into own workplace activities and to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

This module and the associated units of competency contain a work placement requirement. Participants will be required to complete a period of work placement or provide evidence of work experience to complete this module.

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

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This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

Visit Training.gov.au for more details

Food safety supervisor

Learn and develop the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses including handling food safely during the storage, preparation, display, service and disposal of food, and identifying and controlling food hazards.

This module and the associated units of competency contain a work placement requirement. Participants will be required to complete a period of work placement or provide evidence of work experience to complete this module.

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.

Visit Training.gov.au for more details

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; 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.

Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

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.

Visit Training.gov.au for more details

Coaching skills

Learn and develop the skills and knowledge required to provide on-the-job coaching to colleagues including; explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

Visit Training.gov.au for more details

Hospitality industry skills

Learn and develop the skills and knowledge required to work effectively in a hospitality environment and provide service to customers during both peak and non-peak service periods.

This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.

It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.

Visit Training.gov.au for more details


Who is this course for?

The target participant for the SIT30616 Certificate III in Hospitality is individuals seeking work in organisations such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shops.


What are the entry requirements?

There are no formal entry requirements for this qualification.

Some states and territories have specified entry requirements for participants accessing subsidised training.

To identify the specific entry requirements for your state or territory and determine if subsidised training is available, please contact Allara Learning on 1300 772 724.

Education entry requirements
There are no entry requirements for this qualification.

English language requirements
In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content, and ensuring you can undertake the variety of assessments.

Physical requirements
No physical requirements apply to this course.


What types of assessments are used in this course?

  • Formative assessments contained in interactive micro learning modules
  • Knowledge tests that include:
    • Multiple choice questions
    • True/false questions
    • Matching answers
    • Short answer questions
    • Extended text responses
  • Case studies
  • Workplace projects, assignments and presentations
  • Portfolios of completed workplace tasks

What is the duration of the course?

The duration for the course is 12 months. To complete the course in this timeframe, you will need to attend each of the scheduled webinars and complete self-paced learning of approximately 20 hours per week. This is a guide only — the time taken to complete your course will depend on your level of already attained skills and knowledge.


Can I get Recognition of Prior Learning? (RPL)

Yes, skills and qualifications you already have may count towards your qualification.

Find out more


What are the pathways from the qualification?

After achieving this qualification candidates may undertake a range of higher-level qualifications including:

  • SIT40416 Certificate IV in Hospitality
  • BSB40215 Certificate IV in Business
  • BSB42015 Certificate IV in Leadership and Management

What support services are available?

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Allara Learning Participant Handbook.

We recommend that you read the Allara Learning Participant Handbook prior to enrolling with us.


What are the outcomes?

Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT30616 Certificate III in Hospitality.

This course is accredited under the Australian Quality Training Framework (AQTF), Australian Skills Quality Authority (ASQA).

The Australian Quality Training Framework (AQTF) is the national set of standards which assures nationally consistent, high-quality training and assessment services for the clients of Australia’s vocational education and training (VET) system.

The Australian Skills Quality Authority (ASQA) is the national regulator for Australia’s vocational education and training (VET) sector.


What are the course requirements?

What you'll need.

English Language

In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content and ensuring you can undertake the variety of assessments.


How is the course delivered?

This is an online learning course with integration of realistic work activities and projects. This means that you will complete your knowledge and skills development through E-Learning.

You will be required to participate in a series of interactive group Webinars and complete a range of E-Learning tasks including:

  • Micro interactive learning modules
  • Case studies
  • Role plays and simulated group activities
  • Workplace orientated projects

The course has a total of 20 individual webinars of approximately 1 hour in length for you to attend. Webinars are offered on a fortnightly basis to provide you with ready access to learning at a time convenient to you.

Through Allara Learning’s online learning platform you will be able to:

  • Participate in live webinars
  • Access your learning materials and assessments
  • Undertake, complete and upload assessments
  • Engage with trainers and assessors
  • Network with your peers through online student forums
  • Receive feedback on your assessments from the assessor
  • Access a wide range of support materials and resources in the file repository

What are the computer requirements?

In order to attend the webinar sessions, you will need to have access to a computer, tablet or smart phone device with internet access.

You will require a computer to complete the E-Learning formative learning and summative assessment tasks. Your computer will need to have an appropriate suite of office software such as Microsoft office or equivalent installed.
Some assessment tasks and projects will require access to a printer and scanner.

Skill requirements

To successfully complete this course, participants will need to have a range of basic and some advanced computing skills. This includes:

  • Creating, saving and editing advanced designed Office documents
  • Accessing and searching the internet
  • Downloading and saving documents from various websites
  • Compressing and uploading documents, images and videos through websites
  • Participating in online webinars and student forums
  • Connecting digital cameras and downloading and storing images and video files

Fees


Subsidised Prices

Accreditation: Tactical Training Group - RTO 9105 (What's this?)

Student Fee
Traineeship $0
Concession $240
First Qualification $1,450
Second or Further Qualification $1,750

Accreditation: WG Learning - RTO 91178 (What's this?)

Student Fee
Traineeship $0
Concession $240
First Qualification $1,450
Second or Further Qualification $1,750

This training is subsidised by the NSW Government

Am I eligible for subsidised training?

View fees information

ACT subsidised training

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
Traineeships $350 $0
Apprenticeships (First Year) $350 $0
Apprenticeships (Each subsequent year) $600 $0

Tactical Training Group - RTO 9105

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
Administration fee (Applies to all courses) $500.00 $500.00
Certificate 3 Guarantee (Co-contribution fee) $30.00 $15.00
Traineeships – User Choice $1.60 / nominal hour $0.64 / nominal hour

Queensland subsidised training: WG Learning - RTO 91178

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
Administration fee (Applies to all courses) $500.00 $500.00
Certificate 3 Guarantee (Co-contribution fee) $30.00 $15.00
Traineeships – User Choice $1.60 / nominal hour $0.64 / nominal hour

Tasmania subsidised training

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
Traineeships – User Choice $250 $50

Non-subsidised Prices

Full Fee* $3,000

* Accreditation: Tactical Training Group - RTO 91054 OR WG Learning - RTO 91178

Employer incentives

Your investment in skilling your staff through training may also bring with it a number of State and Australian Government financial incentives.

Financial incentives you may be eligible for include:

  • Australian Government standard Commencement and Completion Incentives ranging from $750
    to over $4,000
  • Training award pay rates (if required)
  • Exemption or rebates from payroll tax (where applicable)
  • Exemption of apprentice’s wages from workers compensation premium calculations (NSW apprentices)
  • Extra incentives to assist in the employment of under-represented groups such as
  • Apprentices or trainees with a disability, mature age, school-based and Indigenous
    Australians
  • A number of extra incentives which are available for certain areas or qualifications

Note Incentives are dependent on meeting eligibility criteria.

Contact Allara Leaning on 1300 772 724 to discuss your eligibility for incentives.

CONTACT US

Talk to a training advisor about your requirements

1300 772 724

Certificate III in Hospitality (Online)

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