Provide Responsible Service of Alcohol (RSA) NSW

SITHFAB002

Qualification Provide Responsible Service of Alcohol (RSA) NSW
National course code SITHFAB002
Accreditation Tactical Training Group
Recognition
Duration 6 hours face-to-face with a qualified RSA Trainer
Study mode Classroom
Price $160

Overview

Provides participants with the underpinning knowledge and the understanding required to act responsibly when serving liquor (alcohol), the types of strategies that can be used to help make sure that customers drink responsibly and that minors (people under 18 years of age) do not have access to alcohol.

Who is this course for?

If you are working (or planning to work) in a venue that serves alcohol, you need RSA certification to do any of the following roles:

  • Licensee
  • Secretary of a registered club
  • Staff who sell, supply, or serve alcohol on the licensed premises
  • Staff who perform crowd control or bouncer activities
  • RSA marshals, if they are required in the venue by law or licence condition.

Skills developed

The Responsible Service of Alcohol (RSA Training) unit aims to provide liquor service staff with the knowledge and awareness necessary to responsibly serve alcohol in licensed premises.

Entry requirements

PLEASE NOTE:

We are not CRICOS registered, as a result we are not able to accept enrolments for international students on a Student Visa. All students who are not an Australian citizen must have their visa status verified before they can enrol in any nationally recognised course.

Working holiday Visas are ACCEPTABLE.

Outcomes

At the end of the course you are required to successfully complete a written assessment.

This course is accredited under the Australian Quality Training Framework (AQTF), Australian Skills Quality Authority (ASQA), and is also approved by Liquor and Gaming NSW as satisfying the RSA training provisions.

Upon successful completion of this course, candidates will receive a Statement of Attainment in “SITHFAB002 Provide Responsible Service of Alcohol” as part of SIT20316 Certificate II in Hospitality as well as Liquor and Gaming NSW Interim Certificate which is required to apply for an RSA Competency card.

Course requirements

What you'll need.

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.

Course delivery

This course is delivered over 6 hours in a face-to-face classroom environment by a qualified and OLGR approved RSA trainer and assessor.
Hospitality

Certificate III in Hospitality

SIT30616

Course details

  • Identifying the context of Responsible Service of Alcohol
  • Awareness of Drink-Driving and prevention
  • Measuring the outcomes of Responsible Service of Alcohol on premises
  • Agenises
  • The Impact of Alcohol Misuse and Abuse
  • Legislative framework for Responsible Service of Alcohol
  • Implementing Responsible Service of Alcohol strategies
  • The Liquor Act overview and the Liquor Industry Code of Practice
  • Responsible promotion of liquor
  • Intoxication – Indicators and Offences

    • For more detailed information about the course structure please visit Provide Responsible Service of Alcohol (RSA) NSW SITHFAB002 at Training.gov.au

Exam information

At the end of the course you are required to successfully complete a written assessment.

Job roles

The following occupations relate to this qualification.

Bar Attendants prepare, mix and serve drinks to customers in hotels, bars, cafes, restaurants and clubs.

Bar Operators prepare, mix and serve drinks to customers in hotels, bars, cafes, restaurants and clubs. They also have bar operation responsibilities, such as handling financial transactions, looking after the cellar and providing specialist advice on drinks.

Food and Beverage Supervisors oversee operations in the food and beverage sector of the hospitality industry, working in restaurants, cafes, hotels, clubs and other food and beverage outlets.

Restaurant Managers are responsible for all front of house activities in a restaurant, including serving clients as well as supervising staff. They are also responsible for developing customer service strategies, staff hiring and training, and budget control.

Waiters serve food and drinks to restaurant guests, taking reservations and handling money. Waiters at advanced levels may provide silver service and specialist food and wine advice to customers.

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