The Hospitality industry is a solid contributor to Australia’s economic growth. We have the following qualifications on scope to deliver to our clients.

SIT30622

Certificate III in Hospitality

 This qualification reflects the role of individuals who have a range of well-developed hospitality service, sales or operational skills and sound knowledge of industry operations. Using discretion and judgement, they work with some independence and under supervision using plans, policies and procedures to guide 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.

This course is completed on our interactive online learning platform, that can be accessed via all electronic devices. Theory assessments will take place in the ISTA training facilities, while practical hands-on assessments will be carried out on-site at your place of employment.

This is a 15 month course.

Course Outline

This qualification is made up of 15 units of competency, units of competency are:   
• Core units – units you must complete as part of the qualification and 
• Elective units – units that you choose to be most suitable for your learning needs

Our units are as listed below. If you would like to study different elective units, please contact info@skillsandtraining.com.au to discuss available options.  

Unit Code Unit Name Unit Type
SITHIND006  Source and use information on the hospitality industry Core
SITHIND008 Work effectively in hospitality service Core
SITXCCS014

Provide service to customers

 Core
SITXCOM007 

Show social and cultural sensitivity

 Core
SITXHRM007

Coach others in job skills

 Core
SITXWHS005

Participate in safe work practices

 Core
SITXFSA005

Use hygienic practices for food safety

 Elective
SITXFSA006

Participate in safe food handling practices    

 Elective
SITHFAB021

Provide responsible service of alcohol

 Elective
SITHFAB022** 

Clean and tidy bar areas

 Elective
SITHFAB024* Prepare and serve non-alcoholic beverages Elective
SITHFAB025*

Prepare and serve espresso coffee

 Elective
SITHFAB027* 

Serve food and beverage

 Elective
BSBCMM211

Apply communication skills

 Elective
BSBWRT311

Write simple documents

 Elective
Entry Requirements

There are no entry requirements for this qualification. However, students will need appropriate language, literacy and numeracy skills to complete the training and assessment requirements.

Recognition of Prior Learning

RPL is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit. We will work with students to identify any relevant existing skills and knowledge they may have to determine their eligibility for recognition for any components of the qualification which may save time and avoid unnecessary duplication of training.  

Career Pathways

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.

Cost

$2,800 (this includes a $200 non-refundable enrolment fee)

Payment plans may be available – Please contact info@skillsandtraining.com.au

You could be eligible for NT Government funding for this course. For more information contact Australian Apprenticeship Support Network aasnservices@gtntgroup.com.au

SIT30821

Certificate III in Commercial Cookery

 This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Completion of this qualification contributes to recognition as a trade cook.

This course is completed on our interactive online learning platform, that can be accessed via all electronic devices.

The trainer will observe you in your workplace for all observations.

This is a 12 month course.

Course Outline

This qualification is made up of 25 units of competency, units of competency are:   
• Core units – units you must complete as part of the qualification and 
• Elective units – units that you choose to be most suitable for your learning needs

Our units are as listed below. If you would like to study different elective units, please contact info@skillsandtraining.com.au to discuss available options.  

Unit Code Unit Name Unit Type
SITHCCC023*  Use food preparation equipment  Core
SITHCCC027*  Prepare dishes using basic methods of cookery Core
SITHCCC028* 

Prepare appetisers and salads

 Core
SITHCCC029*  

Prepare stocks, sauces and soups

 Core
SITHCCC030* 

Prepare vegetable, fruit, eggs and farinaceous dishes

 Core
SITHCCC031* 

Prepare vegetarian and vegan dishes

 Core
SITHCCC035* 

Prepare poultry dishes

 Core
SITHCCC036* 

Prepare meat dishes

 Core
SITHCCC037* 

Prepare seafood dishes

 Core
SITHCCC041* 

Produce cakes, pastries and breads

 Core
SITHCCC042* 

Prepare food to meet special dietary requirements

 Core
SITHCCC043* 

Work effectively as a cook

 Core
SITHKOP009* 

Clean kitchen premises and equipment

 Core
SITHKOP010 Plan and cost recipes Core
SITHPAT016*  Produce desserts Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXHRM007  Coach others in job skills Core
SITXINV006*  Receive, store and maintain stock Core
SITXWHS005 Participate in safe work practices Core
SITHCCC039*  Produce pates and terrines Elective/A
SITHCCC040*  Prepare and serve cheese Elective/A
SITHCCC044**  Prepare specialised food items Elective/A
SITXCCS014 Provide service to customers Elective/A
SITXWHS006 Identify hazards, assess and control safety risks Elective/C
 

 

  
Entry Requirements

There are no entry requirements for this qualification. However, students will need appropriate language, literacy and numeracy skills to complete the training and assessment requirements.

Recognition of Prior Learning

RPL is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit. We will work with students to identify any relevant existing skills and knowledge they may have to determine their eligibility for recognition for any components of the qualification which may save time and avoid unnecessary duplication of training.  

Career Pathways

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Cost

$14,000 + $2,500 Resource Fee (this includes a $200 non-refundable enrolment fee)

Payment plans may be available – Please contact info@skillsandtraining.com.au

SIT40521

Certificate IV in Kitchen Management

 This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This course is completed on our interactive online learning platform, that can be accessed via all electronic devices.

The trainer will observe you in your workplace for all observations.

This is a 24 month course.

Course Outline

This qualification is made up of 33 units of competency, units of competency are:   
• Core units – units you must complete as part of the qualification and 
• Elective units – units that you choose to be most suitable for your learning needs

Our units are as listed below. If you would like to study different elective units, please contact info@skillsandtraining.com.au to discuss available options.  

Unit Code Unit Name Unit Type
SITHCCC023*  Use food preparation equipment  Core
SITHCCC027*  Prepare dishes using basic methods of cookery Core
SITHCCC028* 

Prepare appetisers and salads

 Core
SITHCCC029* 

Prepare stocks, sauces and soups

 Core
SITXHRM007

Prepare vegetable, fruit, eggs and farinaceous dishes

 Core
SITHCCC031* 

Prepare vegetarian and vegan dishes

 Core
SITHCCC035* 

Prepare poultry dishes

 Core
SITHCCC036* 

Prepare meat dishes

 Core
SITHCCC037*  

Prepare seafood dishes

 Core
SITHCCC041* 

Produce cakes, pastries and breads

 Core
SITHCCC042* 

Prepare food to meet special dietary requirements

 Core
SITHCCC043* 

Work effectively as a cook

 Core
SITHKOP010

Plan and cost recipes

 Core
SITHKOP012* 

Develop recipes for special dietary requirements

 Core
SITHKOP013*  Plan cooking operations Core
SITHKOP015*  Design and cost menus Core
SITHPAT016*  Produce desserts Core
SITXCOM010  Manage conflict Core
SITXFIN009  Manage finances within a budget Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXFSA008*  Develop and implement a food safety program Core
SITXHRM008 Roster staff Core
SITXHRM009 Lead and manage people Core
SITXINV006*  Receive, store and maintain stock Core
SITXMGT004  Monitor work operations Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITHCCC039*  Produce pates and terrines Elective/A
SITHCCC040*  Prepare and serve cheese Elective/A
SITHCCC044**  Prepare specialised food items Elective/A
SITXFIN008 Interpret financial information Elective/E
SITXCCS014  Provide service to customers Elective/E
SITXWHS006 Identify hazards, assess and control safety risks Elective/E
 

 

  
Entry Requirements

There are no entry requirements for this qualification. However, students will need appropriate language, literacy and numeracy skills to complete the training and assessment requirements.

Recognition of Prior Learning

RPL is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit. We will work with students to identify any relevant existing skills and knowledge they may have to determine their eligibility for recognition for any components of the qualification which may save time and avoid unnecessary duplication of training.  

Career Pathways

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Cost

$14000 + $2500 Resource Fee (this includes a $200 non-refundable enrolment fee). 

Payment plans may be available – Please contact info@skillsandtraining.com.au

SIT50422

Diploma of Hospitality Management

 This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This course is completed on our interactive online learning platform, that can be accessed via all electronic devices.

This is a 24 month course.

The trainer will observe you in your workplace for all observations.

Course Outline

This qualification is made up of 28 units of competency, units of competency are:   
• Core units – units you must complete as part of the qualification and 
• Elective units – units that you choose to be most suitable for your learning needs

Our units are as listed below. If you would like to study different elective units, please contact info@skillsandtraining.com.au to discuss available options.  

Unit Code Unit Name   Unit Type
SITXWHS007  Implement and monitor work health and safety practices   Core
SITXGLC002 Identify and manage legal risks and comply with law   Core
SITXMGT005

Establish and conduct business relationships

   Core
SITXHRM008

Roster staff

   Core
SITXHRM009

Lead and manage people

   Core
SITXCOM010

Manage conflict

   Core
SITXFIN009

Manage finances within a budget

   Core
SITXFIN010

Prepare and monitor budgets

   Core
SITXMGT004

Monitor work operations

   Core
SITXCCS016

Develop and manage quality customer service practices

   Core
SITXCCS015

Enhance customer service experiences

   Core
SITXFSA005

Use hygienic practices for food safety 

   Elective/A
SITHIND008 

Work effectively in hospitality service 

   Elective/B
SITHIND006 

Source and use information on the hospitality industry

   Elective/C
SITXFSA006 

Participate in safe food handling practices

   Elective/C
SITXFSA008*  Develop and implement a food safety program   Elective/C
SITHFAB023**  Operate a bar   Elective/C
SITHFAB024*  Prepare and serve non-alcoholic beverages   Elective/C
SITHFAB030***  Prepare and serve cocktails   Elective/C
SITHFAB025*  Prepare and serve espresso coffee   Elective/C
SITHFAB038 Plan and monitor espresso coffee service   Elective/C
SITHFAB027*  Serve food and beverage   Elective/C
SITHFAB034**  Provide table service of food and beverage   Elective/C
SITHFAB036  Provide advice on food   Elective/C
SITXWHS006 Identify hazards, assess and control safety risks   Elective/D
SITXFIN008 Interpret financial information   Elective/D
SITXHRM010 Recruit, select and induct staff   Elective/D
SITXFIN007 Process financial transactions   Elective/D
       
Entry Requirements

There are no entry requirements for this qualification. However, students will need appropriate language, literacy and numeracy skills to complete the training and assessment requirements.

Recognition of Prior Learning

RPL is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit. We will work with students to identify any relevant existing skills and knowledge they may have to determine their eligibility for recognition for any components of the qualification which may save time and avoid unnecessary duplication of training.  

Career Pathways

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Cost

Course Fees

$8,000 + $1,250 Resource Fee (this includes a $200 non-refundable enrolment fee)

Payment plans may be available – Please contact info@skillsandtraining.com.au

Unique Student Identifier

From 1 January 2015, all students participating in Nationally Recognised Training in Australia will need to have a Unique Student Identifier, or USI. This includes students completing an apprenticeship, skill set, and certificate or diploma course. A USI gives you access to your online USI account and will contain all of your nationally recognised training records and results from 1 January 2015 onwards. Your results will be available in your USI account.  

When applying for a job or enrolling in further study, you will often need to provide your training records and results. One of the main benefits of the USI is that you will have easy access to your training records and results throughout your life.

It is free and easy for you to create your own USI online at www.usi.gov.au. Your local Customer Service office can also provide further information and assistance. For assistance please call us on our admin desk line 04 2660 3503/02 8872 8903.

Institute of Skills and Training Australia is a Recognised Training Organisation that issues nationally recognised qualifications and statements of attainment. RTO code: 0381