Qualification

Certificate

Duration

1-2 years

Units

8

Introduction

“Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.”

This course focuses on pure hospitality, and is perfect for anyone working in roles from front of house at a bakery, to a coffee maker at a franchise coffee shop, to a waitress at a restaurant.

Some of the units you will cover include:

  • Basic safety, health and hygiene procedures that you need to know to work in many hospitality businesses,
  • how to prepare and serve great espresso coffee, foods and other beverages,
  • how to operate a food outlet,
  • how to give great quality customer service,
  • how to contribute to workplace improvements
21 CORE UNITSUnit typeRequirements
BSBSUS201 Participate in environmentally sustainable work practicesCore
BSBWOR203 Work effectively with othersCore
SITHCCC001 Use food preparation equipmentCoreFood preparation tasks
SITHCCC005 Prepare dishes using basic methods of cookeryCorePrepare dishes for at least six (6) customers
SITHCCC006 Prepare appetisers and saladsCoreUse at least four (4) cookery methods and complete mis en place to prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soupsCorePrepare sauces or soups for at least six (6) 
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishesCoreFollow standard recipes for at least six (6) customers using the ingredients listed down in TGA
SITHCCC012 Prepare poultry dishesCorePrepare poultry dishes for at least six (6) different customers
SITHCCC013 Prepare seafood dishesCorePrepare seafood dishes for at least six (6) different customers
SITHCCC014 Prepare meat dishesCorePrepare meat dishes for at least six (6) customers
SITHCCC018 Prepare food to meet special dietary requirementsCoreFollow recipes to prepare six (6) different dishes that cater to customers with different dietary requests 
SITHCCC019 Produce cakes, pastries and breadsCoreFollow recipes to produce and decorate four (4) of each: cake, pastries, breads
SITHCCC020 Work effectively as a cookCoreSafe and hygienic food preparation for 48 complete food service periods covering breakfast, lunch and dinner; prepare, cook and present for at least three (3) of the following: a la carte, set menu, table d’hote, buffet and cyclical
SITHKOP001 Clean kitchen premises and equipmentCoreClean large and small equipment on 6 occasions; clean service ware and utensils on 6 occasions; sort and prepare liner on 6 occasions
SITHKOP002 Plan and cost basic menusCore
SITHPAT006 Produce dessertsCoreFollow recipes of at least ten (10) different desserts, ensuring that at least 2 are produced to meet requirements if different special dietary requirements
SITXFSA001 Use hygienic practices for food safetyCoreDemonstrate safe food handling practices in three (3) separate occasions
SITXFSA002 Participate in safe food handling practicesCore
SITXHRM001 Coach others in job skillsCoreOn-the-job coaching to four (4) colleagues
SITXINV002 Maintain the quality of perishable itemsCoreMaintain quality of at least six (6) perishable supply for food and beverages as listed in TGA
SITXWHS001 Participate in safe work practicesCoreDemonstrate WHS procedures in at least three (3) occasions; Demonstrate correct procedures during emergency situations;

Participate in one (1) WHS consultation activities as outlined in TGA
SITXCOM002 Show social and cultural sensitivityElectiveCommunicate in a non-discriminatory way with colleagues and customers from at least three (3) different social groups
SITINV003 Purchase goodsElectiveDetermine and confirm purchasing requirements for at least six (6) goods
SITHIND002 Source and use information on the hospitality industryElectiveSource and document information on the hospitality industry using at least three (3) sources
SITHFAB016 Provide advice on foodElectiveDiscuss the characteristics of major food types with at least three (3) customers

Core Units

BSBWOR203Work effectively with others
SITHIND002Source and use information on the hospitality industry
SITHIND004Work effectively in hospitality service
SITXCCS006Provide service to customers
SITXCOM002Show social and cultural sensitivity
SITXHRM001Coach others in job skills
SITXWHS001Participate in safe work practices
21 CORE UNITSUnit typeRequirements
BSBSUS201 Participate in environmentally sustainable work practicesCore
BSBWOR203 Work effectively with othersCore
SITHCCC001 Use food preparation equipmentCoreFood preparation tasks
SITHCCC005 Prepare dishes using basic methods of cookeryCorePrepare dishes for at least six (6) customers
SITHCCC006 Prepare appetisers and saladsCoreUse at least four (4) cookery methods and complete mis en place to prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soupsCorePrepare sauces or soups for at least six (6) 
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishesCoreFollow standard recipes for at least six (6) customers using the ingredients listed down in TGA
SITHCCC012 Prepare poultry dishesCorePrepare poultry dishes for at least six (6) different customers
SITHCCC013 Prepare seafood dishesCorePrepare seafood dishes for at least six (6) different customers
SITHCCC014 Prepare meat dishesCorePrepare meat dishes for at least six (6) customers
SITHCCC018 Prepare food to meet special dietary requirementsCoreFollow recipes to prepare six (6) different dishes that cater to customers with different dietary requests 
SITHCCC019 Produce cakes, pastries and breadsCoreFollow recipes to produce and decorate four (4) of each: cake, pastries, breads
SITHCCC020 Work effectively as a cookCoreSafe and hygienic food preparation for 48 complete food service periods covering breakfast, lunch and dinner; prepare, cook and present for at least three (3) of the following: a la carte, set menu, table d’hote, buffet and cyclical
SITHKOP001 Clean kitchen premises and equipmentCoreClean large and small equipment on 6 occasions; clean service ware and utensils on 6 occasions; sort and prepare liner on 6 occasions
SITHKOP002 Plan and cost basic menusCore
SITHPAT006 Produce dessertsCoreFollow recipes of at least ten (10) different desserts, ensuring that at least 2 are produced to meet requirements if different special dietary requirements
SITXFSA001 Use hygienic practices for food safetyCoreDemonstrate safe food handling practices in three (3) separate occasions
SITXFSA002 Participate in safe food handling practicesCore
SITXHRM001 Coach others in job skillsCoreOn-the-job coaching to four (4) colleagues
SITXINV002 Maintain the quality of perishable itemsCoreMaintain quality of at least six (6) perishable supply for food and beverages as listed in TGA
SITXWHS001 Participate in safe work practicesCoreDemonstrate WHS procedures in at least three (3) occasions; Demonstrate correct procedures during emergency situations;

Participate in one (1) WHS consultation activities as outlined in TGA
SITXCOM002 Show social and cultural sensitivityElectiveCommunicate in a non-discriminatory way with colleagues and customers from at least three (3) different social groups
SITINV003 Purchase goodsElectiveDetermine and confirm purchasing requirements for at least six (6) goods
SITHIND002 Source and use information on the hospitality industryElectiveSource and document information on the hospitality industry using at least three (3) sources
SITHFAB016 Provide advice on foodElectiveDiscuss the characteristics of major food types with at least three (3) customers

Additional Information

Entry Requirements

Eligibility rules apply to students wanting to enrol in this program with Redmako Learning including:

  • Must be aged 15 years or above
  • Students studying in Australia must be an Australian or NZ Citizen or permanent resident
  • Student must be a QLD resident

After enrolling in the course, each student must complete the Language, Literacy and Numeracy (LLN) evaluation. This LLN evaluation will assist Redmako Learning in identifying each learner’s needs and the appropriate support required.

Each student must also provide their USI (Unique Student Identifier) before they will gain access to their materials. If you do not have a USI, we will provide instructions of how you can create one.

Course Fees & Payment Options

The Certificate III In Hospitality is funded by the government under User Choice

Subsidised Training may be available for eligible students in QLD conducting this qualification under the Queensland Government’s Certificate 3 Guarantee and User Choice initiatives

Enquire Now

Are you interested in this course, however you still have some questions? Submit your details and a member of our schools team will reach out shortly to answer your questions.  

Browse Course Offerings