Modification History
Not applicable.
Qualification Description
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.
This specialist qualification provides a pathway to work in various front of house roles in restaurants and cafés.
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.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
20 units must be completed:
- 9 core units
- 11 elective units, consisting of:
- 9 units from the list below
- 2 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
|
Core units |
|
|
SITHFAB021 |
Provide responsible service of alcohol |
|
SITHIND006 |
Source and use information on the hospitality industry |
|
SITHIND008 |
Work effectively in hospitality service |
|
SITXCCS014 |
Provide service to customers |
|
SITXCOM007 |
Show social and cultural sensitivity |
|
SITXFIN007 |
Process financial transactions |
|
SITXFSA005 |
Use hygienic practices for food safety |
|
SITXHRM007 |
Coach others in job skills |
|
SITXWHS005 |
Participate in safe work practices |
|
Elective units |
|
|
Customer Service |
|
|
SIRXCEG008 |
Manage disrespectful, aggressive or abusive customers |
|
Finance |
|
|
SITXFIN009 |
Manage finances within a budget |
|
Food and Beverage |
|
|
SITHFAB022* |
Clean and tidy bar areas |
|
SITHFAB023* |
Operate a bar |
|
SITHFAB025* |
Prepare and serve espresso coffee |
|
SITHFAB027* |
Serve food and beverage |
|
SITHFAB030* |
Prepare and serve cocktails |
|
SITHFAB031* |
Provide advice on beers, spirits and liqueurs |
|
SITHFAB032* |
Provide advice on Australian wines |
|
SITHFAB033* |
Provide advice on imported wines |
|
SITHFAB034* |
Provide table service of food and beverage |
|
SITHFAB035* |
Provide silver service |
|
SITHFAB036 |
Provide advice on food |
|
SITHFAB037* |
Provide advice on food and beverage matching |
|
SITHFAB039* |
Manage the sale or service of wine |
|
SITHKOP009* |
Clean kitchen premises and equipment |
|
Inventory |
|
|
SITXINV006 |
Receive, store and maintain stock |
|
SITXINV007 |
Purchase goods |
|
Problem Solving |
|
|
BSBCRT201 |
Develop and apply thinking and problem solving skills |
|
Sustainability |
|
|
BSBSUS211 |
Participate in sustainable work practices |
Qualification Mapping Information
Supersedes and is not equivalent to SIT30716 Certificate III in Hospitality (Restaurant Front of House).
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
