Certificate III in Hospitality (Restaurant Front of House; SIT30722)
This qualification reflects the role of individuals who have a range of well-developed front of house food and beverage service and sales skills combined with sound product knowledge. Using discretion and judgement, they work with some independence and under supervision using plans, policies and procedures to guide work activities.
Students enrolled as an apprentice can take up to 4 years (for full-time employees) or 6 years (for part-time employees) to complete their apprenticeship.
Individuals may enter SIT30722 Certificate III in Hospitality (Restaurant Front of House) with limited or no vocational experience and without a lower-level qualification but must be employed in this field before commencing this course and would be provided with support where required.
It is recommended that students are a minimum of 17 years of age and eligible for 2023 Standard VET Funding Contract Skills First Program, 2023 Guidelines about Determining Student Eligibility and Supporting Evidence. An individual’s eligibility for government subsidised training will be determined in accordance with the eligibility requirements set out in the 2023 Standard VET Funding Contract Skills First Program. Please refer to Student Engagement Prior to Enrolment Policy and Procedure and Student Formalisation of Enrolment Policy and Procedure available here.
For each student deemed as an Eligible Individual for the Skills First Program, ACE will conduct a Pre-Training Review of their current competencies as part of the enrolment, or before the commencement of training, to ascertain a suitable, and the most suitable, program for that individual to enrol in. ACE will ensure that the applicant’s current competencies including literacy and numeracy skills are adequate for the entry level as per the entry ACSF level for this qualification as part of their Pre-Training Review (PTR).
Modes of Delivery
This program is delivered at the student’s workplace.
For more information, please refer to the course information brochure.
Assessment Method
The following assessment methods will be used: Practical Demonstrations, Written Assessments and Logbook.
| Unit Code | Unit Name | Nominal Hours |
| Core units | ||
| SITXFSA005 | Use hygienic practices for food safety | 15 |
| SITXWHS005 | Participate in safe work practices | 12 |
| SITXHRM007 | Coach others in job skills | 20 |
| SITHFAB021 | Provide responsible service of alcohol | 10 |
| SITHIND006 | Source and use information on the hospitality industry | 25 |
| SITHIND008 | Work effectively in hospitality service | 0 |
| SITXCCS014 | Provide service to customers | 25 |
| SITXCOM007 | Show social and cultural sensitivity | 20 |
| SITXFIN007 | Process financial transactions | 25 |
| Elective units | ||
| SITHKOP009 | Clean kitchen premises and equipment* | 13 |
| SITHFAB027 | Serve food and beverage* | 80 |
| SITHFAB025 | Prepare and serve espresso coffee* | 30 |
| SITHFAB034 | Provide table service of food and beverage*# | 110 |
| SITHFAB036 | Provide advice on food | 40 |
| SITHFAB037 | Provide advice on food and beverage matching# | 50 |
| SITXINV006 | Receive, store and maintain stock* | 20 |
| SITXINV007 | Purchase goods | 30 |
| SITHFAB022 | Clean and tidy bar areas* | 15 |
| SITHFAB023 | Operate a bar*# | 35 |
| SITHFAB031 | Provide advice on beers, spirits and liqueurs # | 40 |
| Total Hours | 615 | |
| Unit of Competency | Prerequisite requirement |
| SITHKOP001 Clean kitchen premises and equipment | SITXFSA001 Use hygienic practices for food safety |
| SITHFAB005 Prepare and serve espresso coffee | SITXFSA001 Use hygienic practices for food safety |
| SITHFAB007 Serve food and beverage | SITXFSA001 Use hygienic practices for food safety |
| SITHFAB014 Provide table service of food and beverage | SITHFAB002 Provide responsible service of alcohol SITXFSA001 Use hygienic practices for food safety |
| SITHFAB017 Provide advice on food and beverage matching | SITHFAB002 Provide responsible service of alcohol |
| SITHFAB011 Provide advice on beers, spirits and liqueurs | SITHFAB002 Provide responsible service of alcohol |
Work-Based Training (WBT) for the unit, *SITHIND008 Work Effectively in Hospitality Service*, must be undertaken in order to achieve the SIT30716 Certificate III in Hospitality (Restaurant Front of House).
Students will undertake this unit at their own workplace. A total of 108 hours (36 Service Periods) will be completed in Work Based Training (WBT).
Educational Pathways
After achieving SIT30722 Certificate III in Hospitality (Restaurant Front of House), individuals could progress to SIT40422 Certificate IV in Hospitality or other relevant qualification.
Employment Pathway
The specialist qualification provides a pathway to work in various front of house roles in restaurants and cafés.
Possible job titles include:
- senior bar attendant
- sommelier
- waiter.
Upon successful completion of this course, students will receive a SIT30722 – Certificate III in Hospitality (Restaurant Front of House).
Refer to Fees for the current course fees.
Government-Funding is available for this course for eligible students. To find out if you might be eligible, please visit: https://www.skills.vic.gov.au/s/how-to-check-your-eligibility
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