Qualification Outline
22/07/2026 2:48 PM 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)
SIT30716
AZU9
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 03/03/2016 | Current | Transition (Replaced) |
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 limited 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.
Possible job titles include:
senior bar attendant
sommelier
waiter.
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:- eleven (11) core units
- nine (9) elective units, consisting of:
- one (1) unit from Group A
- eight (8) units from Group B.
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.
1. Core Units
All eleven (11) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWQ45 | SITXHRM001 | Coach others in job skills | 30 | Unit of competency |
| AWQ54 | SITXFIN003 | Manage finances within a budget | 30 | Unit of competency |
| AWQ17 | SITXWHS001 | Participate in safe work practices | 15 | Unit of competency |
| AWQ55 | SITXFIN001 | Process financial transactions | 30 | Unit of competency |
| AWR87 | SITHFAB002 | Provide responsible service of alcohol | 20 | Unit of competency |
| AWQ68 | SITXCCS006 | Provide service to customers | 25 | Unit of competency |
| AWQ66 | SITXCOM002 | Show social and cultural sensitivity | 20 | Unit of competency |
| AWR47 | SITHIND002 | Source and use information on the hospitality industry | 15 | Unit of competency |
| AWQ50 | SITXFSA001 | Use hygienic practices for food safety | 15 | Unit of competency |
| AWR45 | SITHIND004 | Work effectively in hospitality service | 20 | Unit of competency |
| AUH64 | BSBWOR203 | Work effectively with others | 20 | Unit of competency |
2. Group A Elective Units
One (1) unit must be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWR89 | SITHFAB001 | Clean and tidy bar areas | 15 | Unit of competency |
| AWR41 | SITHKOP001 | Clean kitchen premises and equipment | 10 | Unit of competency |
| AUK77 | BSBSUS201 | Participate in environmentally sustainable work practices | 10 | Unit of competency |
3. Group B Elective Units
Eight (8) units must be completed.
Please refer to the packaging rules for the full details of available options.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHR5 | SIT30722 | Certificate III in Hospitality (Restaurant Front of House) | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships
Part-time is defined as a minimum of 20 hours per week.