SIT30707 Certificate III in Hospitality
Course Description
This qualification provides the skills and knowledge for an individual to be competent in skilled operations with the need to apply discretion and judgement. Work would be undertaken in various hospitality settings, such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.
Duration
36 academic weeks
Target Audience
Students with a first language other than English looking to enter junior roles in the hospitality industry, or progressing to a higher AQF qualification in the hospitality area.
Entry Requirements
There are no prerequisites for entry to this qualification.
Students are required to have at least an intermediate level of English, evidenced by a certificate from an ELICOS provider, an IELTS test score of at least 5.0, or successful completion of the SBTA English Language Entry Test.
Employability Skills
Communication
Communicating with colleagues and customers to determine their specific needs; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to customer problems and complaints; interpreting and providing clear and accurate information to customers to ensure a positive hospitality experience.
Teamwork
Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in delivering the hospitality experience and servicing the needs of customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.
Problem solving
Anticipating problems that may arise with operational activities; mitigating problems by making acceptable adjustments to operational activities that adhere to the predetermined requirements and customer requests; identifying and clarifying the extent of problems that arise during operational activities, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and
procedures to guide solutions to operational problems.
Initiative and enterprise
Showing independence and initiative required to take a lead role in delivering the hospitality experience; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts to improve existing product and service options for the enterprise and its customers.
Planning and organising
Collecting, analysing and organising customer and product information to allow for efficient delivery of the hospitality experience; collecting, analysing and selecting appropriate information to meet the needs of the specific customer group, pacing the delivery of information and service to meet operational and customer requirements; participating in continuous improvement by reporting successes or deficiencies of the
hospitality experience being delivered.
Self management
Understanding and complying with the legal responsibilities that apply to own role in hospitality sales and service; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and delivering hospitality sales and service; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and
customers.
Learning
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the hospitality knowledge required; sharing information with
colleagues.
Technology
Understanding the operating capability of, selecting and using the appropriate technology to prepare for and deliver quality customer service.
Delivery modes
Full-time, on-campus. Additional support material available on the SBTA E-Learning Portal.
Pathways
At the successful completion of this course students may elect to continue further studies at AQF levels 4, 5 or 6. This course is often packaged with the Diploma of Hospitality
Units of Competency
The candidate must complete 8 core units and 8 electives.
|
Unit Code
|
Unit Name
|
Type
|
Weeks
|
|
SITHIND001B
|
Develop and update hospitality industry knowledge
|
Core
|
4
|
|
SITHIND003A
|
Provide and coordinate hospitality service
|
Core
|
5
|
|
SITHFAB011A
|
Develop and update food and beverage knowledge
|
Elective
|
5
|
|
SITXOHS001B
|
Follow health, safety and security procedures
|
Core
|
2
|
|
SITXOHS002A
|
Follow workplace hygiene procedures
|
Core
|
2
|
|
SITXCOM001A
|
Work with colleagues and customers
|
Core
|
2
|
|
SITXCOM002A
|
Work in a socially diverse environment
|
Core
|
1
|
|
SITXCCS001B
|
Provide visitor information
|
Elective
|
1
|
|
SITXCCS002A
|
Provide quality customer service
|
Core
|
1
|
|
SITXCCS305A
|
Provide lost and found facility
|
Elective
|
1
|
|
SIRXSLS001A
|
Sell products and services
|
Elective
|
3
|
|
SIRXSLS002A
|
Advise on products and services
|
Elective
|
2
|
|
SITXINV001A
|
Receive and store stock
|
Elective
|
2
|
|
SITXHRM001A
|
Coach others in job skills
|
Core
|
2
|
|
SITXCOM004A
|
Communicate on the telephone
|
Elective
|
1
|
|
SITXINV002A
|
Control and order stock
|
Elective
|
2
|
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