Certificate III in Hospitality
TEACHING DURATION
40 weeks
CRICOS Duration
47 weeks
CRICOS CODE
081422G
NATIONAL CODE
SIT30712
CAMPUS
Regency Park
WORK PLACEMENT
400 hours
ADMISSION REQUIREMENTS
Academic IELTS score of 5.5 overall with minimum of 5.0 in all
bands or equivalent. Satisfactory completion of Year 10 or overseas
equivalent.
Students would typically complete a Hospitality package of a
Certificate III in Hospitality, a Certificate IV in Hospitality and an
Advanced Diploma of Hospitality for a total duration of
2 academic years (4 semesters). Students will complete Certificate
IV and part of the Advanced Diploma concurrently during the 3rd
semester of the package of courses. Students choosing to exit
with a Certificate IV (and not complete the Advanced Diploma) will
complete the Certificate III & Certificate IV qualifications within 1.5
academic years.
Students may be able to fast track the 2 year package of courses
should they do their work placement during their study and
complete in approximately 18 months. Should this occur students
will still pay the total program fee, however the semester invoice
fees will reflect the actual study and placement load.
COURSE DESCRIPTION/SKILLS COVERED
Preparing and serving drinks at a bar and tables, preparing and
serving espresso coffee, providing reception or front desk services,
providing housekeeping and room services, providing gaming
services and serving food, wine, cocktail and other beverages
at tables. These skills will assist students to work in restaurants,
hotels/pubs, motels, catering operations, clubs, cafés and
specialist coffee shops.
FEES
Average tuition fees per semester AUD $4,500
Total tuition fees (47 weeks)
AUD $9,000
Incidental fees
AUD $550
Total fees
AUD $9,550
CAREER PATHWAYS
Espresso Coffee Machine Operator, Food and Beverage Attendant,
Front Desk Receptionist, Function Attendant, Function Host,
Gaming Attendant, Housekeeper, Restaurant Host, Senior Bar
Attendant, Waiter
Certificate IV in Hospitality
TEACHING DURATION
17 weeks
CRICOS Duration
17 weeks
CRICOS CODE
081423F
NATIONAL CODE
SIT40312
CAMPUS
Regency Park
ADMISSION REQUIREMENTS
*Entry into the 1 semester Certificate IV in Hospitality assumes
successful completion
of the 1 year Certificate III in Hospitality.
Academic IELTS score of 5.5 overall with minimum of 5.0 in all
bands or equivalent. Satisfactory completion of Year 11 or overseas
equivalent.
Students would typically complete a Hospitality package of a
Certificate III in Hospitality, a Certificate IV in Hospitality and an
Advanced Diploma of Hospitality for a total duration of
2 academic years (4 semesters). Students will complete Certificate
IV and part of the Advanced Diploma concurrently during the 3rd
semester of the package of courses. Students choosing to exit
with a Certificate IV (and not complete the Advanced Diploma) will
complete the Certificate III & Certificate IV qualifications within
1.5 academic years.
Students may be able to fast track the 2 year package of courses
should they do their work placement during their study and
complete in approximately 18 months. Should this occur students
will still pay the total program fee, however the semester invoice
fees will reflect
the actual study and placement load.
COURSE DESCRIPTION/SKILLS COVERED
10 core units: Manage diversity in the workplace; work effectively
in hospitality service; enhance the customer service experience;
manage conflict; manage finances within a budget; use hygienic
practices for food safety; coach others in job skills; lead and
manage people; monitor work operations; implement and monitor
work health and safety practices; plus 11 elective units.
FEES
Total tuition fees (17 weeks)
AUD $8,000
Incidental fees
AUD $0
Total fees
AUD $8,000
CAREER PATHWAYS
Bar Supervisor or Team Leader, Concierge, Duty Manager, Food
and Beverage Supervisor or Team Leader, Forecast Analyst
(Accommodation Services), Front Office Supervisor or Team
Leader, Housekeeping Supervisor or Team Leader, Gaming
Supervisor or Team Leader, Reservation Analyst, Shift Manager
79
TAFE SA | COURSE GUIDE 2015
