Qualification

Certificate

Duration

1-2 years

Units

Core: 7

Elective: 8

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
BSBSUS201Participate in environmentally sustainable work practicesCore      
BSBWOR203Work effectively with othersCore      
SITHCCC001Use food preparation equipmentCoreFood preparation tasks     
SITHCCC005Prepare dishes using basic methods of cookeryCorePrepare dishes for at least six (6) customers     
SITHCCC006Prepare appetisers and saladsCoreUse at least four (4) cookery methods and complete mis en place to prepare appetisers and salads     
SITHCCC007Prepare stocks, sauces and soupsCorePrepare sauces or soups for at least six (6)     
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishesCoreFollow standard recipes for at least six (6) customers using the ingredients listed down in TGA     
SITHCCC012Prepare poultry dishesCorePrepare poultry dishes for at least six (6) different customers     
SITHCCC013Prepare seafood dishesCorePrepare seafood dishes for at least six (6) different customers     
SITHCCC014Prepare meat dishesCorePrepare meat dishes for at least six (6) customers     
SITHCCC018Prepare food to meet special dietary requirementsCoreFollow recipes to prepare six (6) different dishes that cater to customers with different dietary requests     
SITHCCC019Produce cakes, pastries and breadsCoreFollow recipes to produce and decorate four (4) of each: cake, pastries, breads     
SITHCCC020Work 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     
SITHKOP001Clean 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     
SITHKOP002Plan and cost basic menusCore      
SITHPAT006Produce dessertsCoreFollow recipes of at least ten (10) different desserts, ensuring that at least 2 are produced to meet requirements if different special dietary requirements     
SITXFSA001Use hygienic practices for food safetyCoreDemonstrate safe food handling practices in three (3) separate occasions     
SITXFSA002Participate in safe food handling practicesCore      
SITXHRM001Coach others in job skillsCoreOn-the-job coaching to four (4) colleagues     
SITXINV002Maintain the quality of perishable itemsCoreMaintain quality of at least six (6) perishable supply for food and beverages as listed in TGA     
SITXWHS001Participate 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     
SITXCOM002Show social and cultural sensitivityElectiveCommunicate in a non-discriminatory way with colleagues and customers from at least three (3) different social groups     
SITINV003Purchase goodsElectiveDetermine and confirm purchasing requirements for at least six (6) goods     
SITHIND002Source and use information on the hospitality industryElectiveSource and document information on the hospitality industry using at least three (3) sources     
SITHFAB016Provide advice on foodElectiveDiscuss the characteristics of major food types with at least three (3) customers     

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