Launch your hospitality career with this course offering practical skills and hands-on experience. Prepare yourself with a well rounded knowledge of the hospitality industry or continue with further study.
SIT30616 Certificate III in Hospitality
Subsidised | $330 - $645 |
Concession | $330 - $645 |
Full fee | $3,915 |
International | $5,000 |
This qualification will provide you with the essential skills and knowledge to join the hospitality industry in an entry-level position. This course offers you the chance to discover the various exciting career pathways in hospitality — from front office receptionist in a five-star hotel, to a banquet attendant serving a function for 1,000 people, to preparing the latest on-trend cocktails.
According to the Australian Government's Job Outlook service, experienced waiters, café workers and other hospitality workers are in high demand. Strong future growth is predicted In these areas with over 200,000 job openings expected over the next five years.
In this course you will learn how to work effectively in the hospitality industry, study the lost art of real customer service, discover how to coach others in job skills and boost your cultural awareness.
Successful completion of this course will enable you to enter the workforce as a hospitality professional. You will also be well placed to continue on to further studies in this area.
TAFE Queensland has many industry partners including The Star, Marriott, Accor & Hilton which allows you to personally meet the people behind the brands, keep up to date with the latest news, visit live hospitality operations and seek guidance on how to achieve your career goals.
Gain practical experience in our on-campus training restaurants where you will be serving real life customers. Experience taking orders, preparing drinks, serving food and taking payment in a live environment.
The successful achievement of this qualification requires you to complete all core and 8 elective units from the list below.
UNIT CODE | UNIT NAME | |
---|---|---|
BSBWOR203Work effectively with othersUnit code: BSBWOR203 Unit description: This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. |
Work effectively with others | |
SITHIND002Source and use information on the hospitality industryUnit code: SITHIND002 Unit description: 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. |
Source and use information on the hospitality industry | |
SITHIND004Work effectively in hospitality serviceUnit code: SITHIND004 Unit description: 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. |
Work effectively in hospitality service | |
SITXCCS006Provide service to customersUnit code: SITXCCS006 Unit description: 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. |
Provide service to customers | |
SITXCOM002Show social and cultural sensitivityUnit code: SITXCOM002 Unit description: 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. |
Show social and cultural sensitivity | |
SITXHRM001Coach others in job skillsUnit code: SITXHRM001 Unit description: 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 are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors. |
Coach others in job skills | |
SITXWHS001Participate in safe work practicesUnit code: SITXWHS001 Unit description: 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. |
Participate in safe work practices |
UNIT CODE | UNIT NAME | |
---|---|---|
North and Far North Queensland | ||
SITHFAB002Provide responsible service of alcoholUnit code: SITHFAB002 Unit description: This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors. |
Provide responsible service of alcohol | |
SITHFAB003Operate a barUnit code: SITHFAB003 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units. |
Operate a bar | |
SITHFAB004Prepare and serve non-alcoholic beveragesUnit code: SITHFAB004 Unit description: 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. |
Prepare and serve non-alcoholic beverages | |
SITHFAB005Prepare and serve espresso coffeeUnit code: SITHFAB005 Unit description: 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 to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians. |
Prepare and serve espresso coffee | |
SITHFAB007Serve food and beverageUnit code: SITHFAB007 Unit description: 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. |
Serve food and beverage | |
SITHFAB016Provide advice on foodUnit code: SITHFAB016 Unit description: 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. |
Provide advice on food | |
SITXFIN001Process financial transactionsUnit code: SITXFIN001 Unit description: This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day. |
Process financial transactions | |
SITXFSA001Use hygienic practices for food safetyUnit code: SITXFSA001 Unit description: 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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of 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. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Use hygienic practices for food safety | |
Greater Brisbane | ||
BSBSUS201Participate in environmentally sustainable work practicesUnit code: BSBSUS201 Unit description: This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices. |
Participate in environmentally sustainable work practices | |
SITHFAB001Clean and tidy bar areasUnit code: SITHFAB001 Unit description: This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste. |
Clean and tidy bar areas | |
SITHFAB002Provide responsible service of alcoholUnit code: SITHFAB002 Unit description: This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors. |
Provide responsible service of alcohol | |
SITHFAB003Operate a barUnit code: SITHFAB003 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units. |
Operate a bar | |
SITHFAB004Prepare and serve non-alcoholic beveragesUnit code: SITHFAB004 Unit description: 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. |
Prepare and serve non-alcoholic beverages | |
SITHFAB005Prepare and serve espresso coffeeUnit code: SITHFAB005 Unit description: 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 to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians. |
Prepare and serve espresso coffee | |
SITHFAB007Serve food and beverageUnit code: SITHFAB007 Unit description: 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. |
Serve food and beverage | |
SITHIND001Use hygienic practices for hospitality serviceUnit code: SITHIND001 Unit description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others. |
Use hygienic practices for hospitality service | |
SITXFIN001Process financial transactionsUnit code: SITXFIN001 Unit description: This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day. |
Process financial transactions | |
SITXFSA001Use hygienic practices for food safetyUnit code: SITXFSA001 Unit description: 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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of 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. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Use hygienic practices for food safety | |
SITXFSA002Participate in safe food handling practicesUnit code: SITXFSA002 Unit description: 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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. 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. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Participate in safe food handling practices | |
Wide Bay Burnett (excluding Kingaroy) / Sunshine Coast | ||
SITHFAB001Clean and tidy bar areasUnit code: SITHFAB001 Unit description: This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste. |
Clean and tidy bar areas | |
SITHFAB002Provide responsible service of alcoholUnit code: SITHFAB002 Unit description: This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors. |
Provide responsible service of alcohol | |
SITHFAB003Operate a barUnit code: SITHFAB003 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units. |
Operate a bar | |
SITHFAB004Prepare and serve non-alcoholic beveragesUnit code: SITHFAB004 Unit description: 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. |
Prepare and serve non-alcoholic beverages | |
SITHFAB005Prepare and serve espresso coffeeUnit code: SITHFAB005 Unit description: 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 to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians. |
Prepare and serve espresso coffee | |
SITHFAB014Provide table service of food and beverageUnit code: SITHFAB014 Unit description: 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 beverages, and complete end of service tasks. |
Provide table service of food and beverage | |
SITXFIN001Process financial transactionsUnit code: SITXFIN001 Unit description: This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day. |
Process financial transactions | |
SITXFSA001Use hygienic practices for food safetyUnit code: SITXFSA001 Unit description: 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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of 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. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Use hygienic practices for food safety | |
Gold Coast | ||
SITHFAB002Provide responsible service of alcoholUnit code: SITHFAB002 Unit description: This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors. |
Provide responsible service of alcohol | |
SITHFAB003Operate a barUnit code: SITHFAB003 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units. |
Operate a bar | |
SITHFAB004Prepare and serve non-alcoholic beveragesUnit code: SITHFAB004 Unit description: 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. |
Prepare and serve non-alcoholic beverages | |
SITHFAB005Prepare and serve espresso coffeeUnit code: SITHFAB005 Unit description: 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 to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians. |
Prepare and serve espresso coffee | |
SITHFAB014Provide table service of food and beverageUnit code: SITHFAB014 Unit description: 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 beverages, and complete end of service tasks. |
Provide table service of food and beverage | |
SITHFAB016Provide advice on foodUnit code: SITHFAB016 Unit description: 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. |
Provide advice on food | |
SITXFIN001Process financial transactionsUnit code: SITXFIN001 Unit description: This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day. |
Process financial transactions | |
SITXFSA001Use hygienic practices for food safetyUnit code: SITXFSA001 Unit description: 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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of 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. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Use hygienic practices for food safety | |
Darling Downs and South West (including Ipswich and Kingaroy) | ||
SITHFAB001Clean and tidy bar areasUnit code: SITHFAB001 Unit description: This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste. |
Clean and tidy bar areas | |
SITHFAB002Provide responsible service of alcoholUnit code: SITHFAB002 Unit description: This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors. |
Provide responsible service of alcohol | |
SITHFAB004Prepare and serve non-alcoholic beveragesUnit code: SITHFAB004 Unit description: 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. |
Prepare and serve non-alcoholic beverages | |
SITHFAB007Serve food and beverageUnit code: SITHFAB007 Unit description: 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. |
Serve food and beverage | |
SITHCCC003Prepare and present sandwichesUnit code: SITHCCC003 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business. |
Prepare and present sandwiches | |
SITXFIN001Process financial transactionsUnit code: SITXFIN001 Unit description: This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day. |
Process financial transactions | |
SITXFSA001Use hygienic practices for food safetyUnit code: SITXFSA001 Unit description: 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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of 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. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Use hygienic practices for food safety | |
SITXFSA002Participate in safe food handling practicesUnit code: SITXFSA002 Unit description: 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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. 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. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Participate in safe food handling practices |
Note: For some courses, not all electives are available at all campuses.
Studying on campus is a great way to enjoy the benefits of face-to-face education in a way that is far removed from a typical school. No matter which campus you choose, you know that you will be learning in an adult environment where you will be respected and nurtured. Attend a campus to learn face-to-face with a teacher in one of our learning spaces; such as a classroom, workshop, laboratory or simulated environments, or interact with teachers using real-time video or web conference tools. Learn more
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Cairns | 25 January 2021 | up to 6 months | up to 5 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Whitsundays (Cannonvale) | 25 January 2021 | up to 6 months | up to 4 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Townsville (Pimlico) | 01 February 2021 | up to 6 months | up to 3 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Cairns | 08 March 2021 | up to 6 months | up to 5 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Cairns | 05 April 2021 | up to 6 months | up to 5 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Cairns | 03 May 2021 | up to 6 months | up to 5 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Cairns | 07 June 2021 | up to 6 months | up to 5 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Cairns | 12 July 2021 | up to 6 months | up to 5 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Whitsundays (Cannonvale) | 12 July 2021 | up to 6 months | up to 4 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Townsville (Pimlico) | 12 July 2021 | up to 6 months | up to 3 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Cairns | 16 August 2021 | up to 6 months | up to 5 days per week | Mixed mode | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Loganlea | 25 January 2021 | 6 months | Full time 4 days per week | Classroom | Full fee: $3,915 Subsidised: $645 Concession: $645 |
Bracken Ridge | 25 January 2021 | 6 months | Full time 4 days per week | Classroom | Full fee: $3,915 Subsidised: $645 Concession: $645 |
South Bank | 25 January 2021 | 6 months | Full time 4 days per week | Classroom | Full fee: $3,915 Subsidised: $645 Concession: $645 |
Ipswich | 25 January 2021 | 6 months | Full time 3 days per week | Classroom | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Loganlea | 19 April 2021 | 6 months | Full time 4 days per week | Classroom | Full fee: $3,915 Subsidised: $645 Concession: $645 |
Bracken Ridge | 19 April 2021 | 6 months | Full time 4 days per week | Classroom | Full fee: $3,915 Subsidised: $645 Concession: $645 |
Ipswich | 19 April 2021 | 6 months | Full time 3 days per week | Classroom | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Bundaberg | 25 January 2021 | 6 months | 2 days classroom delivery plus work experience | Classroom | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Hervey Bay | 28 January 2021 | 6 months | 2 days classroom delivery plus work experience Tuesday, Thursday |
Classroom | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Mooloolaba | 25 January 2021 | 1 semester | Monday, Tuesday, Wednesday, Thursday, Friday |
Classroom | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Southport | 25 January 2021 | 6 months | Full time 3 days per week Monday, Wednesday, Thursday |
Mixed mode | Full fee: $3,915 Subsidised: $645 Concession: $645 |
Southport | 12 July 2021 | 6 months | Full time 3 days per week | Mixed mode | Full fee: $3,915 Subsidised: $645 Concession: $645 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Toowoomba | 25 January 2021 | 6 months | Full time 3 days per week | Classroom | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Toowoomba | 01 March 2021 | 6 months | Full time 3 days per week | Classroom | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Toowoomba | 19 April 2021 | 6 months | Full time 3 days per week | Classroom | Full fee: $3,915 Subsidised: $330 Concession: $330 |
Courses delivered on campus may have a combination of online and classroom based learning. Students are expected to undertake additional personal study to complete the course requirements.
At TAFE Queensland, we understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop in days, mobile training, day release, or a mix of all these options. Learn more
Campus | Apprenticeship / Traineeship | Delivery Mode
![]() The way your training is delivered. |
|||||
---|---|---|---|---|---|---|---|
Workplace
![]() Train and be assessed in your current workplace. |
DROP IN DAYS
![]() Train with a teacher at a TAFE Queensland facility without an appointment. |
BLOCK TRAINING
![]() Flexible training offered in blocks ranging from three days to six weeks. |
DAY RELEASE
![]() Weekly scheduled training at a TAFE Queensland facility, planned in advance. |
MOBILE VAN
![]() Training undertaken at your workplace with TAFE Queensland tools and equipment. |
Mixed mode
![]() A combination of two or more delivery modes. |
||
Cairns | Traineeship | ||||||
Whitsundays (Cannonvale) | Traineeship | ||||||
Townsville (Pimlico) | Traineeship |
Campus | Apprenticeship / Traineeship | Delivery Mode
![]() The way your training is delivered. |
|||||
---|---|---|---|---|---|---|---|
Workplace
![]() Train and be assessed in your current workplace. |
DROP IN DAYS
![]() Train with a teacher at a TAFE Queensland facility without an appointment. |
BLOCK TRAINING
![]() Flexible training offered in blocks ranging from three days to six weeks. |
DAY RELEASE
![]() Weekly scheduled training at a TAFE Queensland facility, planned in advance. |
MOBILE VAN
![]() Training undertaken at your workplace with TAFE Queensland tools and equipment. |
Mixed mode
![]() A combination of two or more delivery modes. |
||
South Bank | Traineeship | ||||||
Ipswich | Traineeship |
Campus | Apprenticeship / Traineeship | Delivery Mode
![]() The way your training is delivered. |
|||||
---|---|---|---|---|---|---|---|
Workplace
![]() Train and be assessed in your current workplace. |
DROP IN DAYS
![]() Train with a teacher at a TAFE Queensland facility without an appointment. |
BLOCK TRAINING
![]() Flexible training offered in blocks ranging from three days to six weeks. |
DAY RELEASE
![]() Weekly scheduled training at a TAFE Queensland facility, planned in advance. |
MOBILE VAN
![]() Training undertaken at your workplace with TAFE Queensland tools and equipment. |
Mixed mode
![]() A combination of two or more delivery modes. |
||
Bundaberg | Traineeship | ||||||
Hervey Bay | Traineeship | ||||||
Kingaroy | Traineeship |
Campus | Apprenticeship / Traineeship | Delivery Mode
![]() The way your training is delivered. |
|||||
---|---|---|---|---|---|---|---|
Workplace
![]() Train and be assessed in your current workplace. |
DROP IN DAYS
![]() Train with a teacher at a TAFE Queensland facility without an appointment. |
BLOCK TRAINING
![]() Flexible training offered in blocks ranging from three days to six weeks. |
DAY RELEASE
![]() Weekly scheduled training at a TAFE Queensland facility, planned in advance. |
MOBILE VAN
![]() Training undertaken at your workplace with TAFE Queensland tools and equipment. |
Mixed mode
![]() A combination of two or more delivery modes. |
||
Mooloolaba | Traineeship |
Campus | Apprenticeship / Traineeship | Delivery Mode
![]() The way your training is delivered. |
|||||
---|---|---|---|---|---|---|---|
Workplace
![]() Train and be assessed in your current workplace. |
DROP IN DAYS
![]() Train with a teacher at a TAFE Queensland facility without an appointment. |
BLOCK TRAINING
![]() Flexible training offered in blocks ranging from three days to six weeks. |
DAY RELEASE
![]() Weekly scheduled training at a TAFE Queensland facility, planned in advance. |
MOBILE VAN
![]() Training undertaken at your workplace with TAFE Queensland tools and equipment. |
Mixed mode
![]() A combination of two or more delivery modes. |
||
Roma | Traineeship | ||||||
Toowoomba | Traineeship |
You must already be employed to enrol as an apprentice or trainee with TAFE Queensland. Speak to your employer about choosing TAFE Queensland as your Supervising Registered Training Organisation (SRTO).
Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour. These fees are calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.
Non-funded apprentices and trainees will be charged a fee for service cost. These will be confirmed prior to the commencement of training.
Information regarding costs will be outlined on the agreed training plan, which will be provided to the employer and apprentice or trainee at time of induction.
Find out how we can tailor a training package specifically for you.
As an international student at TAFE Queensland you'll gain hands-on experience in our modern classrooms, laboratories and workshops using state-of-the-art facilities and the same tools and equipment used in industry.
Get the internationally-recognised qualification you need to launch your career while enjoying the unique Australian landscape, culture, and lifestyle.
No matter where you are in your study journey, our team of international student support advisors can help you settle into life in Australia and provide support and assistance to help you throughout your studies.
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
South Bank | 25 January 2021 | 6 months | Full time 4 days per week | Mixed mode | International: $5,000 |
South Bank | 12 July 2021 | 6 months | Full time 4 days per week | Mixed mode | International: $5,000 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Mooloolaba | 25 January 2021 | 6 months | Full time | Classroom | International: $5,000 |
Mooloolaba | 12 July 2021 | 6 months | Full time | Classroom | International: $5,000 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Toowoomba | 25 January 2021 | 6 months | Full time | Classroom | International: $5,000 |
Toowoomba | 12 July 2021 | 6 months | Full time | Classroom | International: $5,000 |
As an international student you’ll study face-to-face in a classroom with other international and Australian students at one of our campus locations.
In addition to your scheduled class hours you will be expected to complete additional study in your own time.
The course cost indicated is for students on an international student visa. If you’re visiting Australia on a non-student visa (e.g. partner visa, working holiday, employer sponsor etc.) please contact us directly for the price applicable to you.
If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.
Learn more about university pathwaysNo matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what's right for you, get in touch. We're here to help.
This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.
If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.
Our preferred payment method is telegraphic transfer or credit card using Western Union Global Pay for Students or the Flywire Payment Portal. Western Union and Flywire both allow you to complete your payment in your own currency using a telegraphic transfer with no processing fees or delays.
Learn more
There are no formal entry requirements for this course.
International Students
The following selection criteria requirements apply only to International students:
Students should be a minimum of 18 years of age. Student visa applicants under the age of 18 will be accepted where they demonstrate that they will be accompanied by a parent, legal custodian or suitable relative who is aged 21 or over. This arrangement requires the approval of the Department of Home Affairs. For more information visit Department of Home Affairs - Welfare requirements for Student Visa Applicants under 18.
It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office, Adobe Acrobat Reader and Adobe Flash Player. This equipment and software is available for use at all TAFE Queensland locations.
You will be provided with a recommended reading list and/or required textbooks during orientation or at the start of each unit. The purchase of these resources may incur additional costs, or you may be able to borrow them from the TAFE Queensland library network.
You may also be required to purchase industry standard uniform items, including TAFE Queensland branded items, industry standard clothing and enclosed leather, non-slip shoes (colour and style will depend on your region). Further specific details of all uniform requirements will be provided at Orientation, and course commencement, by your Regional TAFE Hospitality staff. Please do not make any uniform purchases until you've been notified of all details, these uniform items will incur additional costs.
Please note it is a mandatory component of your training that 36 live service shifts are completed. This could be a combination of shifts in the training restaurant and an organised placement in Industry. This could require you to complete your service shifts outside of class days and times including nights and weekends.
Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.
Disclaimer
All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.
If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online.
International students can either apply directly through our TAFE Queensland International Application portal, or through one of our education agents. Our registered agents can assist you with your visa application and guide you through the enrolment process. If you are from this list of countries, you will need to apply through an agent.
Learn more
Fast track your way to a formal qualification by earning credit for the things you already know. Getting recognition for the skills you've gained from the workplace or previous learning means less study time for you, and getting the paper to prove you're qualified a whole lot sooner. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.
If you have read and understood the student rules, refund policy, understand your fees and payment options, have a Unique Student Identifier (USI) and checked you meet the entry requirements and selection criteria for this course, you're ready to get started.
If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.
Learn more about university pathways