Course name: SIT30616 Certificate III in Hospitality 

Campus: Sydney

Certificate III in Hospitality

Description of the Qualification

This qualification reflects the role of individuals who have a range of well-developed hospitality
service, sales or operational skills and sound knowledge of industry operations. Using
discretion and judgement, they work with some independence and under limited supervision
using plans, policies and procedures to guide work activities.

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Certificate III in Hospitality

Certificate III in Hospitality - Course Briefing
NTIS Code: SIT30616
Name of Qualification Certificate III in Hospitality
Delivery Mode Students are required to complete 17 units of competency for the award of this qualification.
Approximate nominal hours required to complete qualification are 1200-2400 hours.
Duration 52 weeks
Tuition Fees AUD$6,600
Administration Fee (non-refundable) AUD$300
Material Fee (non-refundable) AUD$500
If Diploma/Advanced Diploma, is year 12 (or equivalent) required for entry? YES
Total curriculum hours (including practicum) required to complete the course: 1800-2400 hours
Is the course delivered full-time? Yes
Training Arrangements 2 days classroom and 1 day online
Diploma in Child Care Packaging Rules
Based on the information available from, the following packaging rules apply for completion of this qualification.

A total number of 15 units must be selected for this qualification including:

  • 7 core units
  • 8 elective units

Any combination of electives that meets the packaging rules can be selected for the award of the CHC50121 Diploma of Early Childhood Education and Care.

Consistent with the qualification packaging rules, the units listed below have been selected to be delivered for this qualification. The Code and Title of each unit is provided as well as an indication of core (C), elective (E), pre-requisite (Pre) and licensing requirements (Lic), if required.

Unit Code Unit Name Core/ Elective
Work effectively with others
Source and use information on the hospitality industry
Work effectively in hospitality service
Provide service to customers
Show social and cultural sensitivity
Coach others in job skills
Participate in safe work practices
Use hygienic practices for food safety
Prepare and serve non-alcoholic beverages
Prepare and serve espresso coffee
Provide first aid
Provide responsible service of alcohol
Prepare and present sandwiches
Operate a bar
Participate in safe food handling practices
Entry Requirements
There are no formal entry requirements for this qualification.
However, Learners will have to be a minimum of 18 years old to be able to work and practice in
a business environment. Learners must attend workshops and complete activities and
assessments in an operational business environment such as an industry workplace or a
simulated industry environment or activity
Assessment Methods
A range of assessment and evidence gathering methods and techniques are used, including 2 –
4 or more methods for each unit of competency. For this course, methods include:
Assessment Task 1. Written Activity
Assessment Task 2. Observation/Demonstration
Assessment Task 3. Portfolio
Assessment Task 4. Third Party Report

Learner Educational and Support Services
All Students are required to attend an induction session prior to commencement. All policies
and procedures are explained in full. Students are invited to contact their trainer for details and
support. A range of support services are available free of charge to Students and are
confidential. This will include, as appropriate:
• Counselling – general or personal, support and referrals
• Study assistance as required
• Language, literacy and numeracy support
• Accommodating work and study
• Any identified support needs will be recorded on the Individual Training Plan.

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