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Certificate I in Hospitality

Price: $1,000.00 (including 0 % GST)


CERTIFICATE I HOSPITALITY – SIT10207 Australian Online College offers the nationally recognised qualification of Certificate I in Hospitality as a totally ONLINE COURSE. This means no in-house class attendance - and you are able to study online when you choose, and still continue to work! Course Code Certificate I in Hospitality – National Code SIT10207 Applicable for Hospitality, Tourism and Events Industries This qualification provides the skills and knowledge for an individual to be competent in specific tasks related to one area of hospitality settings such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may work in a team but always under direct supervision, and will learn about the equipment and procedures specific to the job role chosen, as well as learn how to deal with customers and colleagues alike. The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery. Career Prospects Australian Online College’s Certificate I in Hospitality allows you to develop practical hospitality skills and provide you with the opportunity to be employed in the hospitality industry in any of the following roles: serving food and drinks at a counter or delivering them to tables clearing tables providing housekeeping support services carrying luggage to rooms. Possible job titles include: bar attendant coffee shop assistant waiter food and beverage runner housekeeping assistant porter. Employability Skills Summary The following summarises the employability skills required by the hospitality industry for this qualification. These are broad industry requirements, and the skills you obtain will depend on the course content that you choose. Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification. Communication Communicating with colleagues and customers to determine their specific needs; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to customer problems and complaints; interpreting and providing clear and accurate information to customers to ensure a positive hospitality experience. Teamwork Leading team members, providing instructions and building group cohesion; work with enterprise managers and suppliers as a team member and understanding own lead role in meeting the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals. Problem solving Anticipating problems that may arise with operational activities; mitigating problems by making acceptable adjustments that adhere to the predetermined requirements and customer requests; identifying and clarifying the extent of problems that may arise; taking responsibility for or requesting assistance from enterprise managers and suppliers in resolving issues; using predetermined policies and procedures to guide solutions to operational problems. Initiative and enterprise Showing independence and initiative required to take a lead role in delivering the hospitality experience; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient delivery; identifying and discussing a range of hospitality product and service concepts to improve existing product and service options for the enterprise and its customers. Planning and organising Collecting, analysing and organising customer, product and supplier information to allow for efficient delivery of the hospitality experience; collecting, analysing and selecting appropriate generalist and specialist information to meet the needs of the specific customer group, pacing the delivery of information and service to meet operational and service requirements; participating in continuous improvement by reporting success or deficiencies of the hospitality experience being delivered. Self-management Understanding and complying with the legal responsibilities that apply to own role in hospitality sales and service; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and delivering hospitality sales and service; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers. Learning Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the general and specialist hospitality knowledge required; sharing information with colleagues. Technology Understanding the operating capability of, selecting and using the appropriate technology to prepare for and deliver quality customer service. Entry Requirements There are no pre-requisites for the Certificate I in Hospitality, but it is recommended that you will have completed Year 10 or equivalent, and that you have sound English and Math at Year 10 level, or of mature age. It is also recommended that you are currently employed in a position that allows you to transfer your learning into the working environment. You will also need access to a computer with internet and printing facilities. Assessments are completed and submitted on-line to our qualified assessors who provide feedback in a timely manner. Please note: this course caters to Australian and International standards and requires the handling and tasting of alcohol. However, due to legislative requirements, applicants under the age of 18 will not be permitted to undertake tastings of alcoholic beverages. Qualification Requirements To receive a Certificate I in Hospitality a total of 7 units must be completed; these are comprised of 5 core units and 2 electives. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification. CORE UNITS SITHIND001B         Develop and update hospitality industry knowledge SITXCOM001A        Work with colleagues and customers SITXCOM002A        Work in a socially diverse environment SITXOHS001B        Follow health, safety and security procedures SITXOHS002A        Follow workplace hygiene procedures Unit Descriptions SITHIND001A         Develop and Update Hospitality Industry Knowledge                                                  25.00 hr This unit describes the performance outcomes, skills and knowledge required to develop and update knowledge of the hospitality industry, including the role of different industry sectors and key legal and ethical issues that must be considered by hospitality industry personnel in their day-to-day work. This knowledge underpins effective performance in the hospitality industry. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.   SITXCOM001A Work with colleagues and customers                                                                        25.00 hr This unit describes the performance outcomes, interpersonal, communication and customer service skills and knowledge required to work in the service industries. This is a core unit underpinning all other units involving interaction with colleagues and customers. Key required skills and knowledge for this role include meeting personal presentation standards, establishing rapport with customers, determining and addressing customer needs and expectations, dealing with complaints, working in teams and using appropriate communication techniques and mediums.   SITXCOM002A Work In a Socially Diverse Environment                                                                   20.00 hr This unit describes the performance outcomes, skills and knowledge required to be culturally aware when serving customers and working with colleagues from diverse backgrounds. It requires the ability to communicate with people of different social and cultural backgrounds with respect and sensitivity and address cross-cultural misunderstandings. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. SITXOHS001B   Follow Health, Safety and Security Procedures                                                       12.00 hr This unit describes the performance outcomes, skills and knowledge required to follow predetermined health, safety and security procedures. It requires the ability to incorporate safe work practices into all workplace activities and to participate in the organisation's OHS management practices. OHS legislation in all Australian states and territories imposes obligations on employees to participate in the management of their own health and safety and that of their colleagues and anyone else in the workplace. They have a duty to cooperate with their employer's initiatives to ensure safety at work. No occupational licensing or certification requirements apply to this unit at the time of endorsement. This unit is one of three hierarchical units describing varying levels of participation in OHS management practices: SITX0HS001B Follow health, safety and security procedures SITXOHS004B Implement and monitor workplace health, safety and security practices SITXOHS005A Establish and maintain an OHS system. The use of correct hygiene practices is covered in SITXOHS002A Follow workplace hygiene procedures. The processes necessary to control specific workplace safety risks are covered in SITXOHS003B Identify hazards, and assess and control safety risks.   SITXOHS002A Follow Workplace Hygiene Procedures                                                                     15.00 hr This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the non-contamination of food and other items that might put customers, colleagues and self at a health risk. This unit is one of three hierarchical units describing varying levels of participation in food safety processes: *SITXOHS002A Follow workplace hygiene procedures *SITXFSA001A Implement food safety procedures * SITXFSA002A Develop and implement a food safety program. Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. A large component of that standard deals with the health and hygiene of food handlers. This unit of competency complies with the legislative requirements for food safety and hygiene practices as outlined in the Code. The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differs between state and territory governments. In some cases food handlers, especially designated food safety supervisors, may be required to formally achieve competence in hygiene practices through a registered training organisation that may use this unit as the basis for their training.     List of Elective Units Accommodation Services SITHACS003A               Provide porter services SITHACS004B               Provide housekeeping services to guests SITHACS005B               Prepare rooms for guests SITHACS006B               Clean premises and equipment SITHACS007B               Launder linen and guest clothes Client and Customer Service SITXCCS001B               Provide visitor information SIRXCCS001A               Apply point-of-sale handling procedures                                           Communication and Teamwork TLIE507C                     Carry out basic workplace calculations                                           Finance SITXFIN001A                Process financial transactions Food and Beverage SITHFAB001C                Clean and tidy bar areas SITHFAB002C                Operate a bar SITHFAB003A                Serve food and beverage to customers SITHFAB005A                Provide table service of alcoholic beverages SITHFAB009A                Provide responsible service of alcohol SITHFAB010C                Prepare and serve non-alcoholic beverages SITHFAB012B                Prepare and serve espresso coffee                                           Inventory SITXINV001A                Receive and store stock Employment Outcomes Examples of elective units relevant to specific job outcomes and contexts at this level are as follows: Bar attendant SITHFAB001C Clean and tidy bar areas SITHFAB010C Prepare and serve non-alcoholic beverages Coffee shop assistant SIRXCCS001A Apply point-of-sale handling procedures SITHFAB012B Prepare and serve espresso coffee Waiter or food and beverage runner SITHFAB003A Serve food and beverage to customers SITHFAB009A Provide responsible service of alcohol Housekeeping assistant SITHACS004B Provide housekeeping services to guests SITHACS005B Prepare rooms for guests Porter SITHACS003A Provide porter services SITXCCS001B Provide visitor information                                           Information for Students The time to complete this course is anticipated to be around 140 to 200 hours. ??? Participants are allowed up to a maximum of 12 months to complete their study. You will be guided through a series of online activities to complete the required Units of Competency and ongoing support is provided by your eLearning facilitator. As part of this online course you must have access to a food workplace, either as an employee or a volunteer.  This food workplace should encompass: vAn operational kitchen with food storage facilities, food preparation areas, and food display and service areas. vA variety of real food ingredients and food items vA fully equipped kitchen capable of food preparation (e.g. commercial kitchen, catering production line, or food preparation area of a food outlet). Course Fee The course fee is $............., payable by monthly installments of $....... per month. A discounted rate of $..............is available to students who pay the full course fee upfront.   PLEASE NOTE! Payment is required BEFORE participants are able to commence their study. Cancellations advised prior to the commencement of the program are eligible for a full refund.  Recognition of Prior Learning (RPL) Recognition of Prior Learning (RPL) is the formal recognition of your current skills and knowledge, gained through previous formal study, training, and work or life experience. RPL assesses this prior learning against the requirements of a competency, using direct and indirect forms of evidence, and can remove the need for duplication of learning if it has already been acquired. If you feel that you may be eligible to receive RPL, discuss this form of assessment with the course provider. Employer Benefits There may be funding incentives available from the Federal Government to the employer for assisting staff in gaining this certificate. Employers will also see benefits from their staff enrolling in this certificate course through higher staff retention, greater staff satisfaction, increased productivity and knowledge and better customer service. Nationally Recognised Training The Australian Quality Training Framework (AQTF) is the national set of standards which assures nationally consistent, high-quality training and assessment services for the clients of Australia’s vocational education and training system. Sample of Elective Units SITHFAB001B Clean and Tidy Bar Areas                                                                                          15.00 hr This unit describes the performance outcomes, skills and knowledge required to provide general assistance in a bar area. It includes the skills to clean and tidy bars and public areas, including collecting glasses and interacting with customers. It does not include the preparation and service of alcoholic beverages which is found in the unit SITHFAB002B Operate a bar. Some states and territories will have legislative requirements in relation to the service of alcohol.   SITHFAB002B Operate a Bar                                                                                                           35.00 hr This unit describes the performance outcomes, skills and knowledge required to carry out bar operations in a range of hospitality enterprises. The unit involves the service of a range of alcoholic and non-alcoholic beverages commonly found in a bar. It does not include the making of espresso coffee which is found SITHFAB012A Prepare and serve espresso coffee. Some States and Territories will have legislative requirements in relation to service of alcohol. SITHACS001A Provide Accommodation Reception Services                                                            30.00 hr This unit describes the performance outcomes, skills and knowledge required to provide arrival and departure services to guests in commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms, check guests in and out of their accommodation and complete invoicing of guest charges. It does not include receiving and processing reservations, which are addressed in SITTTSL007B Receive and process reservations and SITTTSL010B Control reservations or operations using a computerised system. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. SITHFAB003A Serve Food and Beverage to Customers                                                                   80.00 hr This unit describes the performance outcomes, skills and knowledge required to serve food and beverage to customers in a range of hospitality industry enterprises. The unit does not focus on the full range of product knowledge and service techniques required in a restaurant dining situation, which is addressed in SITHFAB004A Provide food and beverage service. Some States and Territories have legislative requirements in relation to service of alcohol. SITHFAB005A Provide Table Service of Alcoholic Beverages                                                           50.00 hr This unit describes the performance outcomes, skills and knowledge required to advise on and serve a range of bottled and pre-poured alcoholic beverages within a hospitality setting. It covers general knowledge of and service of all alcoholic beverages, including wines. The unit is related to SITHFAB011A Develop and update food and beverage knowledge, which also covers general information on beverages. Specialist knowledge and service of wines is found in SITHFAB325A Provide specialised advice on Australian wines and SITHFAB326A Provide specialised advice on imported wines. The essential knowledge base for this unit will vary according to local industry needs, and it is vital that any training take account of these. Some States and Territories will have legislative requirements in relation to service of alcohol. SITHFAB009A Provide Responsible Service of Alcohol                                                                    10.00 hr This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol and to satisfy the requirements for responsible sale and service of alcohol (RSA) under state or territory legislation. A harm minimisation approach is central to compliance with liquor licensing legislation which, across all Australian States and Territories, imposes obligations on all licensed venues to participate in the management of public safety through the responsible sale and service of alcohol. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities may require candidates to complete a bridging course to address these specific differences. All persons undertaking training as part of a national qualification that includes the sale and service of alcohol must complete this unit. Under differing state and territory legislation it is a required unit only for certain nominated personnel operating in licensed premises.   SITHFAB012A Prepare and Serve Espresso Coffee                                                                         30.00 hr This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee using a commercial espresso machine, including storage of coffee and cleaning, and care and preventative maintenance of machinery. Care and maintenance procedures may vary according to the machine manufacturer recommendations and warranty conditions. Dosage measuring may be mechanical or electronic. Dosing also refers to selecting the correct amount of ground coffee, appropriate particle grind size and prevailing conditions such as ambient humidity. An espresso coffee is the basis of most coffee-based beverages. The unit does not cover general preparation of coffee using methods of coffee extraction other than espresso machines, which is covered in SITHFAB010B Prepare and serve non-alcoholic beverages. The terms barista, senior barista and master barista may have different meanings to diverse individuals and groups. Some prefer to make no designation and refer to a barista as someone who is a trained and expert operator. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.   SITXFIN001A Process Financial Transactions                                                                                   25.00 hr This unit describes the performance outcomes, skills and knowledge required to process simple financial transactions in a range of workplace contexts. Cash and other types of transactions are included in the unit. SITXINV001A Receive and Store Stock                                                                                           10.00 hr This unit describes the performance outcomes, skills and knowledge required to receive and store stock. It requires the ability to check and take delivery of stock, other than food, and to appropriately store, rotate and maintain the quality of stock items. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. This unit has commonality with SITHCCC003A Receive and store kitchen supplies, which deals specifically with the receipt and storage of food items and related food safety issues. The control and ordering of stock levels is covered in SITXINV002A Control and order stock


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Talei Hall
09.04.12, 02:43
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