Certificate III in Hospitality

This unit describes the skills and knowledge required to provide a first aid response to a casualty in line with first aid guidelines determined by the Australian Resuscitation Council (ARC) and other Australian national peak clinical bodies.

The unit applies to all persons who may be required to provide a first aid response in a range of situations, including community and workplace settings. Specific licensing/regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.

*This course contains the unit, HLTAID011 Provide First Aid, which must be completed through an external RTO. Foundation Education has an agreement in place with Red Cross Australia (RTOID 3605) which allows students to receive training for this unit at a reduced price. Please note that the cost of this external training is not included in any of your course fees. Upon completion, you will need to submit a copy of your first aid certificate for us to process a Credit Transfer against this unit on your student record. If you have chosen your own third-party provider, you must submit a certified copy of your certificate. If you have undertaken training with Red Cross Australia, you must forward Foundation Education the email you receive which contains the electronic copy of your certificate.

This unit describes the performance outcomes, skills and knowledge required to responsibly sell, serve, or supply alcohol.

Responsible practices must be undertaken wherever alcohol is sold, served, or supplied, including where alcohol samples are served during on-site product tastings. This unit therefore applies to any workplace where alcohol is sold, served, or supplied, including all types of hospitality venues, packaged liquor outlets, wineries, breweries, and distilleries.

The unit incorporates the knowledge requirements, under state and territory liquor licensing laws, for employees engaged in the sale, service, or supply of alcohol.

*This course contains the unit, SITHFABO21 Provide Responsible Service of Alcohol, which must be completed through an external RTO. Please note that the cost of this external training is not included in any of your course fees. Upon completion, you will need to submit a copy of your responsible service of alcohol (RSA) certificate for Foundation Education to process a Credit Transfer against this unit on your student record. If you have chosen your own third-party provider, you must submit a certified copy of your certificate. An RSA certificate is required to work in any business providing Alcohol and/or Gaming services respectively.

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

This unit applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates, and bowls during their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories, businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

*SITXFSA005 Use hygienic practices for food safety is a prerequisite unit and will be scheduled for completion before the commencement of the following units: SITHFAB027 Serve food and beverage, SITHFAB024 Prepare and serve non-alcoholic beverages, and SITHFAB025 Prepare and serve espresso coffee. Legislation and Workplace requirements: Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In addition, access to a workplace that is fitted with suitable workplace fixtures, equipment, and hand washing materials, food ingredients and ready-to-eat items and regulatory documentation in English.

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety, and security procedures and to participate in organisational work health and safety (WHS) management practices.

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 daily to work effectively in the industry.

This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during 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. A service period incorporates preparation, service, and end-of-service tasks.

*Service period details: 36 service periods. Workplace requirements: Candidate should have access to a facility that provides table service and not over-the-counter orders only.

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 to address cross-cultural misunderstandings should they arise.

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.

This unit describes the performance outcomes, skills and knowledge required to access general information on facilities, products, and services available in the local area and to provide this to visitors.

It applies to frontline service personnel who routinely respond to visitor requests for general local area information. They may be working independently or with guidance from others in restaurants, hotels, wineries, attractions, entertainment venues, tour operations, visitor information centres and tour desks.

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 monitor the progress of colleagues until they can operate independently of the coach.

This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.

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.

*Service period details: 36 service periods. Workplace requirements: Candidate should have access to a facility that provides table service and not over-the-counter orders only.

This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve, and clear food and beverage, and complete end-of-service tasks.

*Service period details: 36 service periods. Workplace requirements: Candidate should have access to a facility that provides table service and not over-the-counter orders only.

This unit describes the skills and knowledge required to work respectfully with people from diverse social and cultural groups and situations, including Aboriginal and/or Torres Strait Islander people. This unit applies to all workers.