Qualification Outline

Date retreived
22/07/2026 5:57 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate III in Hospitality (Restaurant Front of House)

Certificate III in Hospitality (Restaurant Front of House)

Qualification
National Code:
SIT30722
State Code:
BHR5
TGA Status:
Current
DTWD Status:
Approved
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
10/06/2022
Approved Date
18/10/2022
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
545
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
10/06/2022
VET Act Conditions
This qualification can only be obtained by fulfilling the obligations of an apprentice under a training contract except - - a person who is temporarily living in Australia on a student visa may obtain the qualification through a registered training provider approved to deliver a course for the qualification; or - a person seeking recognition of prior learning under s60I of the VET Act.
Releases
Release Version Release Date TGA Status DTWD Status
1.00 10/06/2022 Current Approved
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.

Schedule
Packaging Rules
Twenty (20) units must be completed:
- nine (9) core units
- eleven (11) elective units, consisting of:
- nine (9) units from the list below
- two (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 * on training.gov.au (TGA) have one or more prerequisites. Refer to individual units for details.
1. Core Units

All nine (9) units must be completed.

State Code National Code Title Hours Type
OEB42 SITXHRM007 Coach others in job skills 30 Unit of competency
OEC43 SITXWHS005 Participate in safe work practices 15 Unit of competency
OEC47 SITXFIN007 Process financial transactions 35 Unit of competency
OEA84 SITHFAB021 Provide responsible service of alcohol 20 Unit of competency
OEA19 SITXCCS014 Provide service to customers 25 Unit of competency
OEB22 SITXCOM007 Show social and cultural sensitivity 20 Unit of competency
OEA38 SITHIND006 Source and use information on the hospitality industry 15 Unit of competency
OEB45 SITXFSA005 Use hygienic practices for food safety 15 Unit of competency
OEC54 SITHIND008 Work effectively in hospitality service 20 Unit of competency
2. Elective Units

Eleven (11) electives must be completed, with at least nine (9) selected from the list below.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
OEA11 SITHFAB022 Clean and tidy bar areas 15 Unit of competency
OEB15 SITHKOP009 Clean kitchen premises and equipment 10 Unit of competency
OCG09 BSBCRT201 Develop and apply thinking and problem solving skills 25 Unit of competency
OCG37 SIRXCEG008 Manage disrespectful, aggressive or abusive customers 25 Unit of competency
ODZ93 SITXFIN009 Manage finances within a budget 30 Unit of competency
OEA31 SITHFAB039 Manage the sale or service of wine 70 Unit of competency
OEA56 SITHFAB023 Operate a bar 30 Unit of competency
OCE15 BSBSUS211 Participate in sustainable work practices 30 Unit of competency
OEC69 SITHFAB030 Prepare and serve cocktails 20 Unit of competency
OEB31 SITHFAB025 Prepare and serve espresso coffee 40 Unit of competency
OEB09 SITHFAB032 Provide advice on Australian wines 35 Unit of competency
OEA77 SITHFAB031 Provide advice on beers, spirits and liqueurs 35 Unit of competency
OEB24 SITHFAB036 Provide advice on food 40 Unit of competency
OEC76 SITHFAB037 Provide advice on food and beverage matching 35 Unit of competency
OEA61 SITHFAB033 Provide advice on imported wines 35 Unit of competency
ODZ94 SITHFAB035 Provide silver service 30 Unit of competency
OEB26 SITHFAB034 Provide table service of food and beverage 150 Unit of competency
OEA91 SITXINV007 Purchase goods 25 Unit of competency
OEA92 SITXINV006 Receive, store and maintain stock 20 Unit of competency
OEC77 SITHFAB027 Serve food and beverage 140 Unit of competency
Replaces
State Code National Code Title Type
AZU9 SIT30716 Certificate III in Hospitality (Restaurant Front of House) Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(TR11230) GENERAL FRONT OF HOUSE Traineeship

Part-time is defined as a minimum of 20 hours per week.