HOSPITALITY TRAINEESHIPS
Certificate III
This traineeship is designed for all staff involved in either table service or kitchen operations. It caters for staff working in small cafes and bistros through to large international operations.
The Certificate III Hospitality (Operations) traineeship includes the following modules:
The following core units:
- Dev. & Update Hospitality industry knowledge
- Provide quality customer service
- Work with colleagues and customers
- Work in a socially diverse environment
- Coach others in job skills
- Follow health, safety and security procedures
- Follow workplace hygiene procedures
- * Provide and coordinate food and beverage service
- **Provide and coordinate hospitality service
*For students completing Food and Beverage specialisation SITHFAB021A must be completed
** For students NOT completing a Food and Beverage specialisation SITHIND003A must be completed
Plus a minimum of 11 units (5 of which must be from either food and beverage operations or kitchen operations) from the following recommended units:
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Food and Beverage
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Kitchen Operations
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- Provide responsible service of alcohol
- Clean & tidy bar
- Operate a bar
- Provide table service of beverages
- Provide food & beverage service
- Process financial transactions
- Provide a link between kitchen & service areas
- Prepare non-alcoholic beverages
- Organise functions
- Prepare & Serve Cocktails
- Specialist advice on food
- Develop & update Food & Beverage knowledge
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- Organise and Prepare Food
- Present food
- Receive and store stock
- Clean and maintain premises
- Control and order stock
- Develop a Food Safety Plan
- Implement food safety
- Selected asian cookery units
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Note: A large number of other electives are available to meet your specific needs. Please discuss these further with your MRP representative.
For further information please contact us.
Upon completion a Nationally Accredited Certificate is issued.
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