Hospitality Training
Northern Territory JobTrainer Funded Course
This basic skills for the food industry course is funded by the JobTrainer Fund (JTF). This initiative is to mitigate the negative impacts of the COVID-19 crisis by creating more skilled hospitality operators in using commercial kitchen equipment, hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
This course provides the set of skills to equip individuals that work as food handling personnel or food safety supervisors working in tourism, hospitality or individuals who want to change career to work in hospitality, in using commercial kitchen equipment, hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
Upon the completion of this training, you will be awarded the national skill set of:
which contains these units of competency of:
- SITXFSA002 - Participate in safe food handling practices
- SITXWHS001 - Participate in safe work practices
- SITHCCC005 - Prepare dishes using basic methods of cookery
- SITHCCC001 - Use food preparation equipment
- SITXFSA001 - Use hygienic practices for food safety
Hospitality Skill Sets
Achievement of this courses provides credit towards qualifications in tourism, travel, hospitality, events, holiday parks and resorts industries.
This course provides the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.
This course applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.
It applies to espresso machine operators who operate with some level of independence and under limited supervision.
Upon the completion of this training, you will be awarded the national skill set of:
which contains these units of competency of:
- SITXFSA001 - Use hygienic practices for food safety
- SITXCCS006 - Provide service to customers
- SITHFAB005 - Prepare and Serve Espresso Coffee
- SITXFIN001 - Process financial transactions
This course provides the performance outcomes, skills and knowledge required to supervise personnel handling food safely. It requires the ability to follow predetermined procedures as outlined in a food safety program.
The course applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
Upon the completion of this training, you will be awarded the national skill set of:
which contains these units of competency of:
- SITXFSA001 - Use hygienic practices for food safety
- SITXFSA002 - Participate in safe food handling practices
This course provides the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
The course applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Upon the completion of this training, you will be awarded the national skill set of:
which contains these units of competency of:
- SITXFSA001 - Use hygienic practices for food safety
This course provides the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.
Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.
The course applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.
Upon the completion of this training, you will be awarded the national skill set of:
which contains these units of competency of:
- SITHFAB002 - Provide responsible service of alcohol
Hospitality Qualifications
This qualification reflects the role of individuals who participate in a range of routine and predictable hospitality work activities. They work under close supervision and are given clear directions to complete tasks. This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Possible job titles include:
- bar useful
- food runner
- glass runner
- housekeeping assistant
- kitchen steward
- kitchen useful
The packaging rules for this qualification are:
- 6 Units
- 3 Core Units
- 3 Elective Units
Upon the completion of this training, you will be awarded the national qualification of:
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery. This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Possible job titles include:
- breakfast cook
- catering assistant
- fast food cook
- sandwich hand
- takeaway cook.
The packaging rules for this qualification are:
- 12 Units
- 6 Core Units
- 6 Elective Units
Upon the completion of this training, you will be awarded the national qualification of:
This qualification reflects the role of individuals who have a defined and limited range of hospitality operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Possible job titles include:
- bar attendant
- café attendant
- catering assistant
- food and beverage attendant
- front office assistant
- porter
- room attendant.
The packaging rules for this qualification are:
- 12 Units
- 6 Core Units
- 6 Elective Units
Upon the completion of this training, you will be awarded the national qualification of:
This qualification reflects the role of commercial 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. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Possible job titles include:
- chef
- senior cook
- restaurant manager
The packaging rules for this qualification are:
- 25 Units
- 21 Core Units
- 4 Elective Units
Upon the completion of this training, you will be awarded the national qualification of: