Tourism, Travel, Hospitality and Events - Draft 1

SIT30621 Certificate III in Hospitality

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Qualification description & entry requirements

QUALIFICATION CODE

SIT30621

QUALIFICATION TITLE

Certificate III in Hospitality

QUALIFICATION DESCRIPTION

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.

 

This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.

 

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

 

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

ENTRY REQUIREMENTS

There are no entry requirements for this qualification.

 

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Packaging rules

PACKAGING RULES

15 units must be completed:

 

  • 7 core units
  • 8 elective units, consisting of:
    • 1 unit from Group A
    • 5 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.

5 Comments

Coach others in job skills

"Coach others in job skills: - No need to make it a core, unrealistic for a new entrant to be expected to come into a business with the knowledge and skills to coach new staff. "

Vanessa Hoppe 09.08.2021 02.22PM

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Are the core units appropriate and required by all workers in these roles?

"SITXHRM007 Coach others in job skills should be an elective for Certificate III level SITHIND002 Source and use information on the hospitality industry does not reflect entry level worker knowledge needs such as the legal compliance, quality assurance and enhancing quality work performance. These topics are more suited to a Cert IV/Diploma level. "

Jenni Balenzano 09.08.2021 02.15PM

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Does each qualification reflect the skills and knowledge required by the job outcome?

"Proven to reflect the requirements necessary to provide job outcomes. The level of units (15) within the Cert III, seems excessive considering the volume of learning for each unit. "

Jenni Balenzano 09.08.2021 02.14PM

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Trainer specific requirements

"In any specalised unit that states trainer must have 3 years exp in industry this would be good to have further defined. How long ago could they have had this experience? 3 out of 5 years, 3 in the last 30 years?"

Karin Rule 09.08.2021 09.47AM

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Core Unit Selection

"Looks good"

Andrew Woodburn 03.08.2021 02.00PM

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Core units

CORE UNITS

Core units

BSBTWK201

Work effectively with others

SITHIND006

Source and use information on the hospitality industry

SITHIND008

Work effectively in hospitality service

SITXCCS014

Provide services to customers

SITXCOM007

Show social and cultural sensitivity

SITXHRM007

Coach others in job skills

SITXWHS005

Participate in safe work practices

 

5 Comments

Are the core units appropriate and required by all workers in these roles?

"SITXFSA001 Should be in CORE and SITHIND008 Work effectively in hospitality may be more suited in Group A Electives"

Jenni Balenzano 09.08.2021 01.38PM

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SITXHRM007 Coach others in job skills

"Is this unit relevant for a CIII entry level worker, expect to see this in Dip/AdvDip"

Karin Rule 09.08.2021 09.51AM

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Hospitality speciifc course units

"Only 2 core hospitality specific units in core, consider merging soft skills units such as SITXCCS014 and SITCOM007. "

Karin Rule 09.08.2021 09.51AM

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SITHIND008 Work effectively in hospitality service

"Would be good to see the number of full service shifts better defined - ie minimum hours for a shift, so total minimum hours for all shifts combined. "

Karin Rule 09.08.2021 09.49AM

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1 Reply

"Great comment and I totally agree Karin, I think there needs to be a better definition of a full service shifts, is very confusing and VERY open to interpretation"

Jenni Southern 09.08.2021 10.12AM

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ELECTIVE UNITS

Elective units

Group A

SITHIND005

Use hygienic practices for hospitality service

SITXFSA001

Use hygienic practices for food safety

(This unit is currently being reviewed and will be updated upon endorsement)

Group B

Accommodation Services - Front Office, Housekeeping and Porting

CPPCLO3001

Maintain hard floor surfaces

CPPCLO3004

Maintain carpeted floors

CPPCLO3009

Clean glass surfaces

CPPCLO3013

Clean window coverings

CPPCLO3017

Clean wet areas

CPPCLO3018

Clean and maintain furniture and fittings

CPPCLO3019

Sort and remove waste and recyclable materials

CPPCLO3035

Maintain cleaning storage areas

CPPCLO3040

Clean ceiling surfaces and fittings

SITHACS009

Clean premises and equipment

SITHACS010

Provide housekeeping services to guests

SITHACS011

Prepare rooms for guests

SITHACS012

Launder linen and guest clothes

SITHACS013

Provide porter services

SITHACS014

Provide valet services

SITHACS015

Conduct night audit

SITHACS016

Provide accommodation reception services

SITTTVL007

Use a computerised reservations or operations system

Client and Customer Service, and Sales

SIRXSLS001

Sell to the retail customer

SIRXPDK001

Advise on products and services

SITXCCS010

Provide visitor information

SITXCCS012

Provide lost and found services

SITXCCS013

Provide club reception services

Commercial Cookery and Catering, and Kitchen Operations

SITHCCC002

Prepare and present simple dishes

(This unit is currently being reviewed and will be updated upon endorsement)

SITHCCC003

Prepare and present sandwiches

(This unit is currently being reviewed and will be updated upon endorsement)

SITHCCC004

Package prepared foodstuffs

(This unit is currently being reviewed and will be updated upon endorsement)

SITHCCC006

Prepare appetisers and salads

(This unit is currently being reviewed and will be updated upon endorsement)

SITHKOP001

Clean kitchen premises and equipment

(This unit is currently being reviewed and will be updated upon endorsement)

Computer Operations and ICT Management

BSBTEC201

Use business software applications

BSBTEC301

Design and produce business documents

BSBTEC302

Design and produce spreadsheets

Finance

BSBFIN302

Maintain financial records

SITXFIN007

Process financial transactions

Food and Beverage

SITHFAB002

Provide responsible service of alcohol

(This unit is currently being reviewed and will be updated upon endorsement)

SITHFAB022

Clean and tidy bar areas

SITHFAB023

Operate a bar

SITHFAB024

Prepare and serve non-alcoholic beverages

SITHFAB025

Prepare and serve espresso coffee

SITHFAB026

Provide room service

SITHFAB027

Serve food and beverage

SITHFAB028

Operate and monitor cellar systems

SITHFAB029

Conduct a product tasting for alcoholic beverages

SITHFAB030

Prepare and serve cocktails

SITHFAB031

Provide advice on beers, spirits and liqueurs

SITHFAB032

Provide advice on Australian wines

SITHFAB033

Provide advice on imported wines

SITHFAB034

Provide table service of food and beverage

SITHFAB035

Provide silver service

SITHFAB036

Provide advice on food

SITHFAB037

Provide advice on food and beverage matching

SITHFAB038

Provide gueridon service

Food Safety

SITXFSA001

Use hygienic practices for food safety

(This unit is currently being reviewed and will be updated upon endorsement)

SITXFSA002

Participate in safe food handling practices

(This unit is currently being reviewed and will be updated upon endorsement)

SITXFSA003

Transport and store food

(This unit is currently being reviewed and will be updated upon endorsement)

Gaming

SITHGAM022

Provide responsible gambling services

SITHGAM023

Attend gaming machines

SITHGAM024

Operate a TAB outlet

SITHGAM025

Conduct Keno games

SITHGAM026

Analyse and report on gaming machine data

SITHGAM027

Deal Baccarat games

SITHGAM028

Conduct Big Wheel games

SITHGAM029

Deal Blackjack games

SITHGAM030

Deal Poker games

SITHGAM031

Deal Pontoon games

SITHGAM032

Conduct Rapid Roulette games

SITHGAM033

Conduct Roulette games

SITHGAM034

Conduct Sic Bo games

SITHGAM036

Attend casino gaming machines

SITHGAM037

Deal Caribbean Stud games

SITHGAM038

Deal Casino War games

SITHGAM039

Deal Mississippi Stud games

SITHGAM040

Conduct Rapid Baccarat games

SITHGAM041

Conduct Rapid Big Wheel games

SITHGAM042

Deal Three Card Poker games

Working in industry

SITHIND005

Use hygienic practices for hospitality service

Group C

Administration

TLIE1005

Carry out basic workplace calculations

Communication and Teamwork

BSBCMM211

Apply communication skills

SITXCOM006

Source and present information

SITXCOM009

Address protocol requirements

E-Business

SITXEBS004

Use social media in a business

Environmental Sustainability

BSBSUS211

Participate in sustainable work practices

First Aid

HLTAID011

Provide first aid

Inventory

SITXINV001

Receive and store stock

(This unit is currently being reviewed and will be updated upon endorsement)

SITXINV002

Maintain the quality of perishable items

(This unit is currently being reviewed and will be updated upon endorsement)

SITXINV003

Purchase goods

(This unit is currently being reviewed and will be updated upon endorsement)

Languages other than English

SITXLAN007

Conduct basic oral communication in a language other than English

SITXLAN008

Conduct routine oral communication in a language other than English

Security

CPPSEC2110

Monitor and control individual and crowd behaviour to maintain security

Work Health and Safety

SITXWHS006

Identify hazards, assess and control safety risks

 

QUALIFICATION MAPPING INFORMATION

SIT30616 Certificate III in Hospitality – equivalence to be determined at Draft 2

LINKS

Companion Volume Implementation Guide

18 Comments

Are there any essential pre-requisites that should be nominated?

"Yes SITXFSA001 Use hygienic practices for food safety"

Jenni Balenzano 09.08.2021 02.26PM

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Importation of BSB units

"Some of the SIT units relating to generic workplace functions, such as work health and safety, finance, human resources management, communications be replaced with generic units from the BSB Business Services or other training packages? As Certificate III in hospitality is very hands-on and physical these SIT units need to remain contextualised to the Hospitality industry. "

Jenni Balenzano 09.08.2021 02.23PM

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Are there any additional units of competency required?

"I believe we should add and technology unit to the competency in light of how Hospitality business will operate post COVID, less human contact and more technology "

Jenni Balenzano 09.08.2021 02.21PM

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Are all draft units required? Should any be deleted?

"BSBWOR203 Work effectively with others is linked to the following units SITHIND004 Work effectively in hospitality service SITXCOM002 Show social and cultural sensitivity."

Jenni Balenzano 09.08.2021 02.20PM

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Is there sufficient flexibility through electives to allow for diverse work contexts?

"Yes"

Jenni Balenzano 09.08.2021 02.18PM

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Are all draft units required? Should any be deleted?

"There doesn't seem to be a reason to have SITXCOM006 Source and present information as an Elective when SITHIND002 Source and use information on the hospitality industry is Core. SITXCCS009 Provide customer information and assistance doesn't seem to be required as a Core unit in the Certificate II in Hospitality, as SITXCCS003 Interact with customers more than suits the qualification. "

Jenni Balenzano 09.08.2021 02.16PM

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Are there any existing pre-requisites that are no longer required?

"No, not that I can see"

Jenni Balenzano 09.08.2021 02.10PM

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Are there any essential pre-requisites that should be nominated?

""

Jenni Balenzano 09.08.2021 02.09PM

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Is there sufficient flexibility through electives to allow for diverse work contexts?

"Yes although more Event specific electives within the Cert III in Hospitality. "

Jenni Balenzano 09.08.2021 02.09PM

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Are all draft units required? Should any be deleted?

"YES, SITHFAB037 Provide advice on food and beverage matching, SITHFAB038 Provide gueridon service,, SITHFAB028, SITHFAB036 Provide advice on food, SITHFAB032 Provide advice on Australian wines, SITHFAB033 Provide advice on imported wines shouldn't be in Cert III hospitality food and beverage "

Jenni Balenzano 09.08.2021 01.39PM

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First Aid

"Great to see this included as an elective"

Karin Rule 09.08.2021 09.52AM

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Sustainable and Bar unit

"I must agree with both of Debbies comments, especially sustainability as this is paramount in todays world"

Andrew Woodburn 03.08.2021 02.02PM

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Bar units

"From industry feedback and to maximise learning, Clean and tidy Bar should be combined with Operate a Bar instead of stand alone units. You need to be able to keep a bar clean when operating in it"

Debbie Pakis 22.07.2021 01.45PM

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2 Replies

"Agree - you should not be 'operating a bar' if you do not have the skills or knowledge to clean and maintain the work area"

Clare Russell 05.08.2021 02.48PM

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"Agree, it can be imbedded in all areas of the operation of a bar"

Jenni Southern 09.08.2021 10.14AM

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Environmental sustainable

"Do you think that would be utilized for students to understand in the the front of house. this would be more useful for the back of house instead. "

Christopher Cave 19.07.2021 07.03PM

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2 Replies

"Whilst it makes sense to use it in back of house functions. I believe it is something that front of house need to be more aware of to be more socially responsible"

Matthew Conroy 21.07.2021 09.39AM

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"Given that traditionally and generally speaking, the hospitality industry is one of the highest contributors to the world's environmental problems, it is imperative that ALL staff learn about their responsibilities and the organisation's responsibilities to minimising impact; from footprints, non-renewables through to waste and landfill and making ethical choices. Should be a 'core' unit in all courses really."

Debbie Pakis 22.07.2021 02.01PM

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