1-2 years


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
21 CORE UNITSUnit typeRequirements
BSBSUS201 Participate in environmentally sustainable work practicesCore
BSBWOR203 Work effectively with others Core
SITHCCC001 Use food preparation equipment CoreFood preparation tasks
SITHCCC005 Prepare dishes using basic methods of cookery CorePrepare dishes for at least six (6) customers
SITHCCC006 Prepare appetisers and salads CoreUse at least four (4) cookery methods and complete mis en place to prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups CorePrepare sauces or soups for at least six (6) 
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes CoreFollow 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 dishes CorePrepare seafood dishes for at least six (6) different customers
SITHCCC014 Prepare meat dishes CorePrepare meat dishes for at least six (6) customers
SITHCCC018 Prepare food to meet special dietary requirements CoreFollow recipes to prepare six (6) different dishes that cater to customers with different dietary requests 
SITHCCC019 Produce cakes, pastries and breads CoreFollow recipes to produce and decorate four (4) of each: cake, pastries, breads
SITHCCC020 Work effectively as a cook CoreSafe 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 equipment CoreClean 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 menus Core
SITHPAT006 Produce desserts CoreFollow 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 safety CoreDemonstrate safe food handling practices in three (3) separate occasions
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills CoreOn-the-job coaching to four (4) colleagues
SITXINV002 Maintain the quality of perishable items CoreMaintain quality of at least six (6) perishable supply for food and beverages as listed in TGA
SITXWHS001 Participate in safe work practices CoreDemonstrate 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

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