Certificate III in Hospitality – SIT30622

Academic Requirements

Students seeking admission to this course must complete schooling of Year 12 or equivalent Australian degree Preferred pathways: Preferred pathways for candidates considering this qualification may include: Qualification pathway After achieving Australian high school certificate or Certificate IV or higher AQF level of qualification. This includes any qualification completed, as listed in the Academic and language proficiency requirements below. Applicants with relevant prior formal studies that satisfy part of the academic requirements of the course may be granted 'credit' and/or entry to the course with 'advanced standing'. Please refer to Student Handbook for the details on Advanced Standing. Work Experience/Employment pathway This includes any demonstrated vocational experience, employment or workplace experience that applicant have had in the management sector or closely related sector.

English language requirement

Please follow the link below: English language requirement detailed information

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 supervision using plans, policies and procedures to guide work activities.

These individuals take responsibility for their own outputs within the scope of their job role and delegation. Workers have a range of factual, technical and procedural knowledge, as well as some theoretical knowledge of the concepts and practices required to provide person-centred support.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

This course is appropriate for those:

• Local or international students who wish to higher level of broader skills and knowledge in Hospitality Services.
• Persons who have been made redundant from the workforce and are wishing to make a career change and who are seeking to update their existing skill set.
• Currently holding other SIT qualifications and who are seeking recognition of prior learning.
• Persons who are wishing to re-enter in the workforce or those looking to make a career change and who are seeking to update their existing knowledge and skill set.

Upon successful completion of all units in this course, students are eligible for the award of SIT30622 – Certificate III in Hospitality.

This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.

Possible job titles include:

• Food and beverage attendant,
• Barista,
• Café attendant,
• Function attendant and
• Bar attendant.

Note: Attainment of this qualification doesn’t guarantee a job outcome or migration outcome

Pathways from the qualification:

After completing this course, you may wish to further your studies with:

Any one or more of the following qualifications at Pacific College:

1. SIT40521 – Certificate IV in Kitchen Management
2. SIT50422 – Diploma of Hospitality Management
3. SIT60322 – Advanced Diploma of Hospitality Management

Other relevant undergraduate program in other Colleges and universities throughout Australia.

Physical requirements Students should be aware that this course requires active involvement with mindfulness while undertaking Fieldwork placement in a real workplace and conducting practicals on the campus premises or in a simulated environment.

RESOURCES REQUIREMENTS

We provide access to your course materials through Moodle online platform and course handouts.

We have computers and student access at college, required software’s (eg, IT software’s and Microsoft suite) are installed in college computers for students to use. A complete, clean laundered and ironed uniform, and correct footwear must be worn at all times, while attending practical class.

Uniform requirements:

• Black or Navy Trousers
• Black or Navy Non-slip filled in Shoe (No Heels)
• Appropriate white or pastel colored short sleeved shirt with a collar.

Safety Requirements:

• Hair must be tied back
• Optimum personal hygiene
• No Jewelry on hands (Except Plain wedding bands), no Chains
• Only Stud earrings
• Trimmed fingernails (No nail Polish)
• Recommend light make up only
• No Body/ face piercing

Identification:

Name tag to be worn at all time whilst on placement having following details:

• Registered training organization Name
• Student Name
• Name of the enrolled course
• Status
• Course Duration:

The uniform and Starter toolkit for practical kitchen will be provided by the College. The course materials fee for the course is $800.

COURSE STRUCTURE:

Our course has been designed to meet the requirements for the SIT30622 – Certificate III in Hospitality. It contains 15 units of competency as follows:

• 6 core units
• 9 elective units

Note: Students may apply for exemption for any unit in which they can successfully demonstrate competency in line with Pacific College of Technology’s current RPL Policies. Please refer to RPL policy and procedure as documented in Student Handbook.

DELIVERY METHODS:  

The course is delivered across 40 weeks of actual delivery over 4 Terms the total course duration is 52 weeks/12 months including holidays and term breaks. The delivery mode is blended combining classroom, practical, Work Placement and online delivery.  

Classroom learning:  

The trainer will introduce the unit and the required knowledge and deepen the student’s understanding of topics through a range of teaching methods. The materials are supplied and are comprehensive. Referring to PCT Moodle online, the trainer directs students to the interactive learning activities then digital challenge tests that cover the unit.  

Hospitality Course practical sessions:  

For Hospitality services practical sessions, students will undertake training and assessment in a simulated environment relating to the Unit(s) of study. These sessions provide an environment for students to work on practical learning for each unit. 

Practical activities scenarios and role plays are provided in classes no bigger than 20 students. Students are encouraged to support each other in pairs and small groups. Allocated practical classroom are fully equipped with all required equipment. Some units require more practical skills and experience than others.  

Structured online learning: 

There is a 4 hours per week programmed within the 20 scheduled contact hours where you revise and practice to reinforce classroom and practical learning. The MyPCT Moodle online learning is set up by unit and topics, so it is easy for you to explore and then work through each unit of study. Some people will move more quickly through the material and others may take a bit more time depending on your confidence in the topics. 

CONTACT HOURS 

International students enrolled in this qualification are required to attend minimum 20 hours per week of scheduled contact hours. 

The classes are timetabled as follow: 

• 16 hours of classroom based face-to-face delivery/week 

• 4 hours of compulsory e-learning segment administered via MyPCT portal/week 

SAMPLE TIMETABLE  

Day Face to Face/ Practical (16 hours/week)  

Thursday & Friday 8.00hrs of classes: 9.15 am – 5.45 pm (Including 30 mins lunch Break) Friday Lectures, group work, oral work, case studies, practical lessons and demonstration in the Practical classroom.  

Online study/Self-learning through MyPCT Moodle/student portal: 4 Hours of online activities per week  

ASSESSMENTS: 

Students are required to complete a range of tasks as part of the assessment requirements for each unit. Each unit assessment takes about 5-10 hours outside of class hours. Assessments methods may include:  

1. Short Answer Questions 
2. Practical Demonstration (Simulation or Real Workplace), Logbook 
3. Project/ Presentations/Role play observed by the Assessor 
4. Third Party Reports from the Workplace 
5. 5. Within the Projects there may be a number of tasks and methods used to gather evidence of competency such as: 

• Web based research and reports  

• Scenarios and case studies  

• Practical demonstrations observed by the Assessor  

• Business simulations  

• Presentations/Role play observed by the Assessor  

RECOGNITION OF PRIOR LEARNING (RPL) AND CREDIT TRANSFER (CT): 

RPL and credit transfer (CT) can be applied for at the time of enrolment or during orientation and the original or certified copy must be provided. A fee is payable for assessing your RPL status or processing your credit transfer, please refer to our price lists in the handbook and website. If credit is granted, international students may have their course and visa shortened.  

TRAINING AND OTHER FACILITIES 

Pacific College of Technology campus is fully equipped with required facilities including modern computer lab with internet access and required IT software’s, data projector and resources borrowing facility, printing and photocopying facility and a student common area. Practical kitchen– a custom built space that is used for Kitchen Management training and can be adapted to suit restaurant management and customer service practice and simulations. 

LEARNING, TEACHING AND ASSESSMENT METHODS 

The College offers courses using various modes of delivery (e.g. Face-to-face classroom based, on-line and mixed mode). However, for international students, face-to-face learning and teaching is compulsory for a full-time study load.  Course delivery combines theory-based tutorial and practical sessions involving small groups, individual and team activities, and demonstrations using simulated work environment.  

Assessment, procedures and criteria will be made clear to all participants.  In general, assessment methods include individual and group performance and presentation, oral and written tests, demonstrations and other classroom-based activities. 

Assessment will provide for the recognition of competencies no matter how, where or when they have been acquired.  Assessments will also cover the range of skills and knowledge needed to demonstrate competency and will integrate knowledge and skills with practical application. 

Assessing student performance will be conducted in accordance with the assessment guidelines and competency standards of the relevant training package.  Assessment will also have regard to validity, reliability, fairness and flexibility. 

If students are unhappy with a result on any assessment task, they can lodge a formal appeal in accordance with the College re-assessment policy, details of which appear in the Student Handbook.

The required 15 units as set out in the packaging rules and selected by Pacific College of Technology for this course are outlined as follows: 

Unit Code	Unit Name
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITHCCC028*	Prepare appetisers and salads
SITXINV006*	Receive, store and maintain stock
SITHIND006	Source and use information on the hospitality industry
SITXCCS014	Provide service to customers
BSBCMM211	Apply communication skills
HLTAID011	Provide First Aid
SITHIND008	Work effectively in hospitality service
SITXCOM007	Show social and cultural sensitivity
SITXHRM007	Coach others in job skills
SITXWHS005	Participate in safe work practices
SITXFSA007*	Transport and store food
SITXWHS006	Identify hazards, assess and control safety risks
SITHFAB025*	Prepare and serve espresso coffee