Di-Monty Training Solutions

SIT30616

Certificate III In Hospitality SIT30616

This qualification reflects the role of skilled operators who use a range of well developed hospitality skills. They use discretion and judgement and have a sound knowledge of industry operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
Requires 15 units for this qualification, 7 Core plus 8 Elective

Core Units:

Work effectively with others (BSBWOR203 – 15 nom hours )
This unit describes the performance outcomes, skills and knowledge required to work in a group environment promoting team commitment and cooperation, supporting team members and dealing effectively with issues, problems and conflict.

Source and use information on the hospitality industry (SITHIND002- 25 nom hours)
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a
daily basis to work effectively in the industry.

Work effectively in hospitality service (SITHIND004 – 50 nom hours)
This unit describes the performance outcomes, skills and knowledge required to provide effective hospitality service to customers during live service periods. It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.

Provide service to customers (SITXCCS006 – 25 nom hours)
This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations and respond to complaints.

Show social and cultural sensitivity (SITXCOM002 – 20 nom hours)
This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity and address cross-cultural misunderstandings.

Coach others in job skills (SITXHRM001 – 20 nom hours)
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and to monitor the progress of colleagues until they are able to operate independently of the coach. This unit has no
parity with units in TAE10 Training and Education Training Package, but covers the situation in workplaces where buddy systems and informal on-the-job training are extremely common.

Participate in safe work practices (SITXWHS001 – 12 nom hours)
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into all workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety management practices.

Elective Units:

You must select 1 unit from Group A, 5 units from Group B and the remaining 2 units from either Group B or C or any other current Training Package or accredited course.

Group A

Use hygienic practices for food safety (prerequisite) (SITXFSA001 – 15 nom hours)
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause foodborne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

Group B

Process financial transactions (SITXFIN001 – 25 nom hours)
This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services and to reconcile takings at the end of the service period or day.

Prepare and serve espresso coffee (SITHFAB005 – 30 nom hours)
If doing this unit the prerequisites MUST also be completed – SITXFSA001
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines. Complex repairs of equipment would be referred to specialist service technicians. Preparation of coffee beverages using other methods is covered in SITHFAB004 Prepare and serve non-alcoholic beverages.

Participate in safe food handling practices (SITXFSA002 – 40 nom hours)
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

Prepare and serve non-alcoholic beverages (SITHFAB004 20 nom hours)
If doing this unit the prerequisites MUST also be completed – SITXFSA001
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks. It does not include making espresso coffee beverages which is covered in SITHFAB005 Prepare and serve espresso coffee.

Clean and tidy bar areas (SITHFAB001 – 15 nom hours)
If doing this unit the prerequisites MUST also be completed – SITXFSA001
This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses and to safely dispose of waste.

Use business technology (BSBWOR204 – 20 nom hours)
This unit describes the performance outcomes, skills and knowledge required to select, use and maintain a range of business technology. This technology includes the effective use of computer software to organise information and data.

*Over 18 only*

Provide responsible service of alcohol(prerequisite) (SITHFAB002- 10 nom hours)
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.

Operate a bar (SITHFAB003 35 nom hours)
If doing this unit the prerequisites MUST also be completed – SITXFSA001 & SITHFAB002
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and nonalcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Provide table service of food and beverage (SITHFAB014 – 110 nom hours)
If doing this unit the prerequisites MUST also be completed – SITXFSA001 & SITHFAB002
This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverage and to complete end of service tasks.

Group C

Communicate in the workplace (BSBCMM201 – 40 nom hours)
This unit describes the performance outcomes, skills and knowledge required to communicate in the workplace. It includes gathering, conveying and receiving information together with completing routine written correspondence.

Clean kitchen premises and equipment (SITHKOP001 13 nom hours)
If doing this unit the prerequisites MUST also be completed – SITXFSA001
This unit describes the performance outcomes, skills and knowledge required to clean food preparation, storage areas and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

Receive and store stock (SITXINV001 – 10 nom hours)
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and to appropriately store, rotate and maintain the quality of stock items. It does not include specialist stock control processes for perishable foodstuffs which are covered by the unit SITXINV002 Maintain the quality of perishable supplies.

Maintain the quality of perishable items (SITXINV002 – 10 nom hours)
This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

Participate in environmentally sustainable work practices (BSBSUS201 20 nom hours)
This unit describes the performance outcomes, skills and knowledge required to effectively measure current resource use and to carry out improvements including reducing the negative environmental impact of work practices. This unit  requires the ability to access industry information, and applicable legislative and occupational health and safety (OHS) guidelines. While no licensing, legislative, regulatory or certification requirements apply holistically to this unit at the time of publication, relevant national, state and territory legislation, regulations and codes of practice
impact upon this unit.