Certificate III in Hospitality

The SIT30622 covers a broad set of front-of-house hospitality services including food and beverage service, espresso coffee preparation, bar operations, customer service, and food safety. Core units cover serving customers efficiently, preparing and serving non-alcoholic beverages, preparing and serving espresso coffee, operating a bar, processing payments and till reconciliation, and preparing for and serving banquet functions. You complete a Responsible Service of Alcohol (RSA) endorsement and a Food Safety Handling unit. Elective streams let you focus on bar, cafe, restaurant, or accommodation work.

Most students study full-time over twelve months or part-time over two years. Classroom and TAFE kitchen contact is around 480 hours total, with a roughly 30/70 split between theory and practical. Work placement of around 36 service periods is mandatory. Most enrolled trainees are already working in hospitality and complete the qualification through on-job evidence collection.

Around 36 service periods of supervised hospitality work placement is required, ideally in a venue offering food, beverage and bar service. Students typically arrange placement themselves or through TAFE's industry partnerships. Many students are already working casual hospitality shifts and use those hours toward evidence. Hospitality wages are set under the Hospitality Industry (General) Award with shift loadings for evenings and weekends.

After Cert III you can progress to Certificate IV in Hospitality (SIT40422) for supervisor roles, the Diploma of Hospitality Management (SIT50422) for venue management, or specialist tickets in mixology, sommelier or barista training. Cross-skilling into Cert III in Commercial Cookery (SIT30821) is common. Many hospitality graduates move into venue ownership or franchise management after several years in the industry.