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Certificate III in Hospitality


  • apartment
    Work-based delivery
  • time-alarm
    12 months
  • round-dollar
  • award-49
    Award issued by Tactical Training Group - RTO Code: 91054


The heart of every great dining experience is the kitchen, where the simplest of ingredients are combined to create culinary masterpieces. 

Embark on a culinary journey where your passion for food meets the art of precision and creativity. The SIT30622 Certificate III in Hospitality (Culinary) is your chance to master the basics in culinary craft and excel in a career within professional kitchens.

In this specialised program, you will explore the foundations of food preparation, develop sound knife skills and learn the techniques, skills, and knowledge required to apply safe food handling practices whilst working as a preparation assistant or line cook within a commercial kitchen or food service environment. 


Subsidised training 

This course is subsidised in the states of ACT, NSW, and QLD.

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

Who is this course for?

This program is tailor-made for new employees of the hospitality industry who aspire to work in commercial kitchen environments. 

This is an ideal course for anyone that wants to know more about working as a commercial cook and can be used as a precursor to becoming an apprenticeship chef and undertaking the SIT30821 Certificate III in Commercial Cookery.

Course plan

Hospitality Fundamentals aims to equip you with the skills necessary to deliver exceptional customer service whilst ensuring a safe, efficient, and welcoming environment for all.

You will not only develop the ability to understand and address customer needs, handle complaints, and manage difficult situations with a positive approach while applying cultural sensitivity, you will also dive into and discover principles food safety, hygiene practices, hazard identification, risk management strategies, and workplace health and safety procedures to minimise the risk of foodborne illnesses or workplace accidents.

Units of competency addressed:

Learn and develop the skills and knowledge required to create a food safety program designed to prevent contamination of food that might cause food-borne illnesses. This includes designing processes for handling food safely during the storage, preparation, display, service, transport and disposal of food, and identifying and controlling food hazards.

Units of competency addressed:

This subject and its associated units will build your capability as a commercial cook. It address the the foundational culinary techniques, processes and cookery methods used in the modern commercial kitchen environment.

Units of competency addressed:

Coach others focusses on 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.

Units of competency addressed:

Learn how to conduct basic research on current and emerging information for the hospitality industry and share or present this information to your work team to enhance the quality of work performance.

Units of competency addressed:

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.


Units of competency addressed:

Learning outcomes

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

  • Quality customer service delivery, product knowledge and complaint handling procedures
  • Workplace communication and team work principles
  • Work health and safety practices and procedures
  • Safe food handling practices and food safety supervision procedures
  • Basic culinary skills, techniques and methods
  • Research and information sharing
  • Work task prioritisation and integrated hospitality service skills

National recognition

Upon successful completion of the training and assessment, you will receive the SIT30622 Certificate III in Hospitality qualification. This qualification holds national recognition and is valued by industry and educational institutions, both in Australia and globally.

Meet our team

Andrew Scammell
Andrew Scammell
Training Facilitator - Hospitality and Business
Chris Davies
Chris Davies
Training Facilitator - Cookery and Food Safety


What our clients are saying

Solotel logo
“The Allara team focus on customising their offerings to our business and HR landscape and are also just really great people to work and partner with.”
Sarah-Ellen Maxwell
Group Human Resources Manager | Solotel
“We have tried hospitality training programs...there is no doubt by partnering with Allara Learning this has been by far the most successful program.”
James Treloar
General Manager Human Resources

Frequently Asked Questions

This course has a standard fee of $3,000. Contact our client relations team to discuss available payment options.

You may be able to access government subsidises to support the costs of training. If accessing subsidies for training a co-contribution fee may apply.

Please select your state or territory from the options below to view the co-contribution fees for subsidised training:

This course is a work-based course. This means you will complete the development of knowledge and skills through on-the-job learning and complete assessments within your workplace. 

An Allara Learning training facilitator will conduct workplace visits on an agreed schedule to conduct training and assessment. You will be required to complete a series of assessment tasks in between each workplace visit. The training facilitator will work closely with your workplace supervisor to support the application of skills and knowledge into workplace tasks.

Through Allara Learning’s Student Portal you will be able to:

  • Access your learning materials and assessments
  • Undertake and complete assessments
  • Contact your trainers and assessors
  • Receive feedback on your assessment outcomes

The duration for the course is 12 months. To complete the course in this timeframe, you will need to attend each of the scheduled workshops and complete the on-the-job learning tasks. 

The time taken to complete your course will depend on your level of already attained skills and knowledge.

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

Subsidised training requirements
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.

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.

This course has a standard fee of $3,000. 

Contact our client relations team to discuss available payment options.

You may be able to access government subsidises to support the costs of training. If accessing subsidies for training a co-contribution fee may apply. Click on your state or territory below to see the co-contribution fees for subsidised training:

  • ACT
  • NSW
  • QLD

Government subsidised training may available through traineeships and apprenticeships in:

  • ACT
  • NSW
  • QLD

Contact our Client Relationship team to see if you qualify for government funded support.

If enrolling fee for service, you may complete payment of course fees via a payment plan.

Yes, this is a work-based course and employment is essential for you to complete the required learning and assessment tasks.

Yes, this course is eligible for a traineeship pathway. 

Contact our Client Relationship team for more details.

To access learning and assessment materials, you will need to have access to a computer or tablet with internet access.

Your computer will need to have an appropriate suite of office software such as Microsoft office, G Suite or equivalent installed.

If you do not have access to a suitable computer or digital device, the training facilitator will provide you with print based assessment materials.

Yes, this course leads to a nationally recognised qualification.

Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT30622 Certificate III in Hospitality.

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.

This course is aids in developing skills and knowledge you will need to operate as a bar tender or cocktail mixologist within a broad variety of hotel, cocktail and small bars.

Completing this course can enhance your career growth potential. 

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

Contact our Client Relationship team to enquire and/or apply for RPL.