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Certificate III in Hospitality

(Pub Bistro)

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


The pub sector is where the heart of hospitality beats loudest. Elevate your career in the hospitality industry by specialising in the heart of social gatherings – pubs and pub bistros. 

If you're already part of the lively world of hospitality and aspire to make your mark in a vibrant pub setting, this Certificate III in Hospitality (Pub Bistro) course is your steppingstone to enhanced expertise, greater job satisfaction, and boundless opportunities for growth.

This specialised Certificate III program delves deep into the unique dynamics of this industry, equipping you with the skills and knowledge to thrive in the vibrant and ever-evolving pub scene. From crafting the perfect brew to servicing mouthwatering pub fare, you'll gain the expertise required to excel in this niche but bustling segment of the hospitality world.

Beyond conventional hospitality skills, this course focuses on the intricacies of working in pubs and pub bistros. You'll learn the art of bartending, including mixology, beer appreciation, and responsible service of alcohol. Additionally, customer service excellence and creating the ultimate pub experience are at the forefront of the training.

Who is this course for?

This program is tailor-made for new employees of the hospitality industry who are looking to upskill and cement their place and enhance their career as bartender, food runner, or wait staff. 

It's an ideal course for those who recognise the immense potential for career advancement in the hospitality industry.

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:

Responsible service of alcohol (RSA) covers the skills and knowledge required to responsibly sell, serve or supply alcohol.

Responsible practices must be undertaken wherever alcohol is sold, served or supplied, including where alcohol samples are served during on-site product tastings. This unit therefore applies to any workplace where alcohol is sold, served or supplied, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.

Units of competency addressed:

Bar Operations is designed to equip you with the necessary skills to efficiently manage a bar and deliver exceptional customer service. The subject covers all aspects of bar preparation, including setup and organisation, taking drink orders, and employing upselling, cross-selling, and suggestive selling techniques to enhance revenue opportunities. You will learn the art of mixing and serving a variety of alcoholic and non-alcoholic beverages while ensuring compliance with responsible service of alcohol regulations. Additionally, the subject covers efficient bar closing procedures. Through practical exercises and real-world scenarios, you will gain the hands-on experience needed to excel in the dynamic and competitive bar industry.

Units of competency addressed:

The food and beverage service subject aims to provide you with the necessary skills and knowledge to deliver exceptional table service of food and beverage in upscale dining establishments. You will learn high-order service techniques to prepare the restaurant for the service period, offer expert food and beverage advice to customers, and proficiently serve and clear food and drinks focussing on the nuances and standards required in fine-dining or à la carte settings. Learning outcomes also encompass completing end-of-service tasks to ensure a seamless dining experience.

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:

In this subject you will develop the skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods. Build your capability 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. A service period incorporates preparation, service and end of service tasks.

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 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

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

Comron Mubarakai
Comron Mubarakai
State Operations Manager - QLD


Elizabeth Blyth
Elizabeth Blyth
Training Facilitator - Hospitality


Gretta Anderson
Gretta Anderson
Training Facilitator - Hospitality


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.

Government subsidised training may available through traineeships and apprenticeships in:

  • ACT
  • NSW
  • QLD

Contact our client relations team to see if you qualify for government funded support.

You may complete payment of your 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 relations 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.

Tactical Training Group Pty Ltd, RTO ID 91054 is responsible for the quality of the training and assessment in compliance with the Standards for RTOs, 2015 and for the issuance of the AQF certification documentation.

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 Participant Handbook.

We recommend that you read the 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, waiter, or food service professional within a broad variety of food and beverage service establishments.

Completing this course can enhance your career growth potential. 

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

Contact our client relations team to enquire and/or apply for RPL.