This qualification builds the basic cookery skills needed to perform preparation of food and menu items under direct supervision.
(Half Price Fee Course)
This qualification develops the skills and knowledge required for well‑developed service, sales, and operational capabilities in line with comprehensive understanding of industry standards and workplace expectations.
The student tuition fees are indicative only and are subject to change given individual circumstances at enrolment and which elective units are chosen.
The Certificate III in Hospitality is a nationally recognised qualification designed to prepare individuals for a broad range of operational and service roles across the fast‑paced hospitality industry. Learners at this level use discretion and judgement, work with some independence, and operate under limited supervision, following established plans, policies, and procedures to guide their work activities. This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming. Please note: the nature of work requires standing for long hours, bending and lifting.

Training Pathways
o SIT40422 – Certificate IV in Hospitality
Employment Pathways
o Café / Food and beverage / Bar attendant,
o Front office assistant
o Restaurant host / Function attendant
o Housekeeper
o Gaming attendant
Entry Requirements
• There are no entry requirements to study this qualification, although students must be able to provide a Unique Student Identifier (USI) and identification.
• There are no entry requirements to study this qualification, although students must be able to provide a Unique Student Identifier (USI) and identification.
• Students must also complete a short Language, Literacy, Numeracy and Digital Skills (LLND) assessment to assist HGT in identifying a learner’s eligibility and individual needs. Support services are available.
To be eligible for government subsidised training you must:
• Be an Australian Citizen, Permanent Resident or hold an eligible visa.
• Your primary residence must be in Western Australia
15 units must be completed:
• 1 unit from the First Group
• 6 units from the Second Group
• 2 units from the Second Group, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
| Unit Code | Unit Description | Nominal Hrs |
| SITHIND006 | Source and use information on the hospitality industry | 15 |
| SITHIND008 | Work effectively in hospitality service | 20 |
| SITXCCS014 | Provide service to customers | 25 |
| SITXCOM007 | Show social and cultural sensitivity | 20 |
| SITXHRM007 | Coach others in job skills | 30 |
| SITXWHS005 | Participate in safe work practices | 15 |
| Unit Code | Unit Description | Nominal Hrs |
| SITHIND005 | Use hygienic practices for hospitality service | 15 |
| SITXFSA005 | Use hygienic practices for food safety | 15 |
ELECTIVE UNITS – Second Group
| Unit Code | Unit Description | Nominal Hrs |
| HLTAID011 | Provide First Aid (Credit Transfer Only) | 18 |
| SITHACS009 | Clean premises and equipment | 12 |
| SITXCCS010 | Provide visitor information | 20 |
| SITHCCC024* | Prepare and present simple dishes | 20 |
| SITHCCC025* | Prepare and present sandwiches | 15 |
| SITHCCC028* | Prepare appetisers and salads | 30 |
| SITHKOP009* | Clean kitchen premises and equipment | 10 |
| SITHFAB021 | Provide responsible service of alcohol | 20 |
| SITHFAB022 | Clean and tidy bar areas | 15 |
| SITHAFB023** | Operate a bar | 30 |
| SITHFAB024* | Prepare and serve non-alcoholic beverages | 15 |
| SITHFAB025* | Prepare and serve espresso coffee | 40 |
| SITXFSA006 | Participate in safe food handling practices | 35 |
| BSBCMM211 | Apply communication skills | 35 |
| SITXCOM006 | Source and present information | 10 |
| BSBTEC201 | Use business software applications | 55 |
| SITXFIN007 | Process financial transactions | 35 |
| SITXINV006* | Receive and store stock | 20 |
| SITXINV007 | Purchase goods | 25 |
| SITXWHS006 | Identify hazards, assess and control safety risks | 15 |
| SITXCCS011 | Interact with customers | 20 |
* Prerequisite unit – SITXFSA005
** Prerequisite units – SITXFSA005, SITHFAB021
• Traineeship (a workplace-based training program)
• Fee-for-service
• Workbooks, assessments, checklists and other resources are all provided by HGT either in hardcopy or online depending on the individual circumstances.
• All training delivery and practical assessments are carried out on the job in the workplace.
• Depending on part time or full-time hours to complete Cert III in Hospitality ranges from 24 months to 36 months.
• If reasonable adjustment is required, the needs should be highlighted HGT prior to enrolment.
• Practical demonstration requirements still need to be met.
• Credit Transfer
o If you have previously completed units of competency that are equivalent to those in your course, you may be able to receive a credit transfer. This means you won’t need to repeat training for units you’ve already achieved.
o To apply, you’ll need to provide certified copies of your qualification or statement of attainment, or your USI transcript. We will verify your documents with the issuing RTO or the national register before awarding any credit.
• Recognition of prior learning (RPL)
At HGT, we recognise that you may have gained skills and knowledge through previous work, study or life experience. RPL is a formal assessment process that allows us to evaluate these exiting skills and, where appropriate, give you credit for what you already know.
To discuss RPL and whether it applies to your situation, please get in contact with us.
• Once you have received the adequate training in a unit of competency you will have the opportunity to complete the assessment tasks to gain a competency rating for each unit.
• If for any reason you are unable to complete your traineeship, you will be issued a Statement of Attainment, which records units of competency achieved. This statement will be issued by Hospitality Group Training and can be used in the future when applying for Mutual Recognition.
• The traineeship certificate is an official document issued by Hospitality Group Training to recognise successful completion of a traineeship. Traineeship certificates are nationally recognised throughout Australia.
• To be eligible to receive this certificate you must:
o Successfully complete all units of competency selected in your training program outline.
o Ensure that the evidence of assessment has been completed by the trainee, employer and assessor.
• If your assessor does not find you competent, you will receive feedback from them, regarding your performance and the areas that need to be improved, and you can be re-assessed at another time.
• If you disagree with the assessment or the way in which you have been assessed, you can appeal. Any appeal must be lodged within one month of being notified of the assessment outcome.
• An application form is available from HGT so that you can lodge your formal appeal in writing, clearly stating your grounds for appeal.
• Every workplace will provide you with their own code of conduct policies which you must adhere to whilst under their employment.
• General principles however would recommend that we are all responsible for our conduct in the workplace. As a trainee you should aim to encourage each other to uphold the principles and responsibilities outlined in your workplace code and ensure that your behaviour is above reproach and able to withstand public scrutiny.
• If uniforms are required to be worn in the workplace, these are to be kept clean and in good repair.
• All clothes should be worn neatly and appropriately.
• All safety clothes/equipment must be used where applicable and kept in good repair.
Courses
Whether you’re just starting out or ready to take the next step, our hands-on courses give you the confidence, knowledge, and practical experience to thrive in the hospitality industry.
This qualification builds the basic cookery skills needed to perform preparation of food and menu items under direct supervision.
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This qualification builds the basic cookery skills needed to perform preparation of food and menu items under direct supervision.