This qualification reflects the role of individuals who have a defined and limited range of hospitality operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision.
This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, caf s, and coffee shops.
Possible job titles include:
- bar attendant
- caf attendant
- catering assistant
- food and beverage attendant
- front office assistant
- room attendant.
104 Weeks equating to 94 study weeks plus 10 weeks for holidays
Traineeship – full-time, part-time, or school-based.
School-based apprenticeships and traineeships (SATs) allow school students to work for an employer, as paid employees, and undertake training towards a qualification, whilst studying towards their Queensland Certificate of Education and/or Overall Position (OP) score. Trainees complete this qualification and learn skills at work.
Please contact us for course fees.
There are no formal entry requirements for this qualification, as per the training package. However, domestic students will need to have access to a suitable workplace for traineeship, which will need to be approved by the RTO prior to accepting enrolment.
Learners should be aged 14 years or over, demonstrate a LLN Proficiency or equivalent have a minimum of 10 – 12 years of education. Reasonable computer skills and access to email and internet are strongly recommended.
|Course Schedule: Total duration = 52 weeks; Total holiday time = 5 weeks|
Type of Training
|Number of Weeks||
|Workplace Visits||2 hours per visit||44 visits||88|
3 hours per week
|Supervised Workplace Hours||8 hours per week||94 weeks||752|
|Contact by Trainer & Assessor||1 hour per week||94 weeks||94|
- BSBWOR203 Work effectively with others
- SITHIND002 Source and use information on the hospitality industry
- SITHIND003 Use hospitality skills effectively
- SITXCCS003 Interact with customers
- SITXCOM002 Show social and cultural sensitivity
- SITXWHS001 Participate in safe work practices
- SITXFSA001 Use hygienic practices for food safety
- TLIE1005 Carry out basic workplace calculations
- BSBCMM201 Communicate in the workplace
- SITXFIN001 Process financial transactions
- SITHFAB005 Prepare and serve espresso coffee
- SITXINV002 Maintain the quality of perishable items
Please contact us for a copy of Training and Assessment Strategy
The format for delivery/assessment is blended delivery which will include classroom and workplace-based delivery.
UNIQUE STUDENT IDENTIFIER
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