SIT30622 - Certificate III Hospitality
Kitchen
Course Description
Ready to get your hands dirty and whip up something amazing? Our Certificate III in Hospitality with a focus on Kitchen Preparation teaches you the skills to thrive in a busy kitchen environment. From preparing and presenting simple dishes, appetisers, and salads, you’ll learn how to keep customers coming back for more.
Perfect for those who want to start their culinary journey or gain solid kitchen experience, this course covers all the essentials of kitchen operations. Whether you dream of working in a bustling café or a high-end restaurant, you’ll be equipped to handle the heat and keep things running smoothly behind the scenes. Get ready to slice, dice, and serve up success!
What will you study?
In a Certificate III in Hospitality focusing on kitchen operations, you'll complete 15 units covering food preparation, kitchen safety, and culinary techniques, preparing you for dynamic roles in commercial kitchens.
Course Enrolment:
Anytime
Entry Requirements:
Nil
Course Duration:
12mths
Location:
ABHT are approved to deliver this course nationally via our online platform and can deliver this training face to face in the workplace throughout Metro & SE QLD.
Study Options:
Training can be delivered face to face in the workplace or in a traditional classroom environment. Students can also study within their own schedule using our online platform or combination of face-to-face and online training.
Study Pathways:
Certificate IV Hospitality
Certificate IV Travel and Tourism
Diploma of Hospitality Management
Diploma of Travel and Tourism Management
Certificate III Hospitality (Kitchen) Training Plan
Hospitality Industry Knowledge & Skills
SITHIND006 Source and use information on the hospitality industry
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency. This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
SITHIND008 Work effectively in hospitality service
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods. It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. A service period incorporates preparation, service and end of service tasks. The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels. It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
People & Culture
SITXHRM007 Coach others in job skills
and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, travel, hospitality and event sectors. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
SITXCOM007 Show social and cultural sensitivity
This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise. The unit applies to all tourism, travel, hospitality and event sectors. All personnel at all levels use this skill in the workplace during the course of their daily activities. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Customer Service
SITXCCS014 Provide service to customers
This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints. The unit applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision. This includes individuals working in a range of tourism, travel, hospitality and events contexts. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
SIRXCEG008 Manage disrespectful, aggressive or abusive customers
This unit describes the performance outcomes, skills and knowledge required to appropriately and safely manage customers who are disrespectful, aggressive or abusive. It applies to individuals working in customer service roles in a diverse range of industry sectors and business contexts. They may operate independently or under supervision and guidance from others, and within established organisational policies and procedures. It predominantly applies to retail industry work environments with high levels of customer contact.
Food Safety Supervisor
SITXFSA005 Use hygienic practices for food safety
This unit describes 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 unit 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. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
SITXFSA006 Participate in safe food handling practices
This unit describes 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 unit 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. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
Kitchen Operations
SITHKOP009* Clean kitchen premises and equipment
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities. The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.
SITHCCC024* Prepare and present simple dishes
BSBPEF201, supporting personal wellbeing in the workplace involves creating and maintaining an environment that fosters mental and emotional health. You'll implement practices and resources that help employees manage stress, balance work and life, and build resilience. This might include promoting wellness programs, encouraging open communication, and offering support for personal development. By prioritizing wellbeing, you contribute to a positive workplace culture where employees feel valued and supported, leading to increased job satisfaction and overall productivity.
SITHCCC028* Prepare appetisers and salads
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher-level staff member for action.
SITXINV006* Receive, store and maintain stock
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination. The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.
BSBSUS211 Participate in sustainable work practices
This unit educates individuals on how to engage in environmentally friendly practices within their workplace. Participants learn how to identify and implement environmentally friendly measures, reduce waste, and minimise the organisation's ecological footprint. Students learn to implement sustainable strategies and contribute to a more eco-conscious working environment.
SITHCCC026 Package prepared food stuffs
This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.
The unit applies to operational personnel in hospitality and catering organisations that prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action.
Work Health & Safety
SITXWHS005 Participate in safe work practices
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All personnel at all levels use this skill in the workplace during the course of their daily activities. The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Course Fees:
There are four available enrolment options to choose from for this course:
Course Fees:
There are five available enrolment options to choose from for this course:
Queensland User Choice Program:
The Queensland Government will contribute towards the cost of training and assessment for eligible Queensland apprentices and trainees. Australian Business & Hospitality Training is a Skills Assure Supplier and can assist you with your funding inquiries and training needs.
Please Note: The funding provided by Queensland Government doesn't cover the full cost of training.
ABHT is required to levy a Student Contribution Fee:
Non-concessional $1.60 per nominal hour
Concessional $1.12 per nominal hour
Total student contribution fees - Certificate III in Hospitality
Non-concessional: $488.00
Concessional: $341.60
Certificate 3 Guarantee Program:
This program supports eligible individuals to complete their first post-school certificate III qualification.
This will increase their employment opportunities by gaining the required skills to move into employment, advance their career or re-enter the workforce.
Please Note: The funding provided by Queensland Government doesn't cover the full cost of training.
ABHT are required to charge co-contribution fee.
• Non-Concessional Fees: $1 per unit
• Concessional Fees: $0.70 per unit
Total co-contribution fees for the Certificate III in Hospitality
Non-Concessional: $15.00
Concessional: $10.50
School-Based Traineeship:
School-Based Traineeships are fee free
Fee for Service:
Certificate III Hospitality Kitchen - $3450.00
Payment Structure for Courses over $1500.00
You can pay for any course under $1,500 upfront and in full at enrolment!
Courses above $1,500 are divided into multiple payments. $1,500 is charged upfront during the enrolment process, and the remaining course fee will be charged at 30 days and 60 days.
Example: Course Cost $4000
$1500 Due on Enrolment
$1500 due in 30 days from Enrolment
$1000 due in 60 days from Enrolment
SIT30622 - Certificate III Hospitality
Kitchen
Course Description
Ready to get your hands dirty and whip up something amazing? Our Certificate III in Hospitality with a focus on Kitchen Preparation teaches you the skills to thrive in a busy kitchen environment. From preparing and presenting simple dishes, appetisers, and salads, you’ll learn how to keep customers coming back for more.
Perfect for those who want to start their culinary journey or gain solid kitchen experience, this course covers all the essentials of kitchen operations. Whether you dream of working in a bustling café or a high-end restaurant, you’ll be equipped to handle the heat and keep things running smoothly behind the scenes. Get ready to slice, dice, and serve up success!
What will you study?
In a Certificate III in Hospitality focusing on kitchen operations, you'll complete 15 units covering food preparation, kitchen safety, and culinary techniques, preparing you for dynamic roles in commercial kitchens.
Course Enrolment:
Anytime
Entry Requirements:
Nil
Course Duration:
12mths
Location:
ABHT are approved to deliver this course nationally via our online platform and can deliver this training face to face in the workplace throughout Metro & SE QLD.
Study Options:
Training can be delivered face to face in the workplace or in a traditional classroom environment. Students can also study within their own schedule using our online platform or combination of face-to-face and online training.
Study Pathways:
Certificate IV Hospitality
Certificate IV Travel and Tourism
Diploma of Hospitality Management
Diploma of Travel and Tourism Management
Certificate III Hospitality (Kitchen) Training Plan
Hospitality Industry Knowledge & Skills
SITHIND006 Source and use information on the hospitality industry
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency. This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
SITHIND008 Work effectively in hospitality service
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods. It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. A service period incorporates preparation, service and end of service tasks. The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels. It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
People & Culture
SITXHRM007 Coach others in job skills
and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, travel, hospitality and event sectors. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
SITXCOM007 Show social and cultural sensitivity
This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise. The unit applies to all tourism, travel, hospitality and event sectors. All personnel at all levels use this skill in the workplace during the course of their daily activities. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Customer Service
SITXCCS014Provide service to customers
This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints. The unit applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision. This includes individuals working in a range of tourism, travel, hospitality and events contexts. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
SIRXCEG008 Manage disrespectful, aggressive or abusive customers
This unit describes the performance outcomes, skills and knowledge required to appropriately and safely manage customers who are disrespectful, aggressive or abusive. It applies to individuals working in customer service roles in a diverse range of industry sectors and business contexts. They may operate independently or under supervision and guidance from others, and within established organisational policies and procedures. It predominantly applies to retail industry work environments with high levels of customer contact.
Food Safety Supervisor
SITXFSA005 Use hygienic practices for food safety
This unit describes 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 unit 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. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
SITXFSA006 Participate in safe food handling practices
This unit describes 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 unit 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. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
Kitchen Operations
SITHKOP009* Clean kitchen premises and equipment
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities. The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.
SITHCCC024* Prepare and present simple dishes
BSBPEF201, supporting personal wellbeing in the workplace involves creating and maintaining an environment that fosters mental and emotional health. You'll implement practices and resources that help employees manage stress, balance work and life, and build resilience. This might include promoting wellness programs, encouraging open communication, and offering support for personal development. By prioritizing wellbeing, you contribute to a positive workplace culture where employees feel valued and supported, leading to increased job satisfaction and overall productivity.
SITHCCC028* Prepare appetisers and salads
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher-level staff member for action.
SITXINV006* Receive, store and maintain stock
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination. The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.
BSBSUS211 Participate in sustainable work practices
This unit educates individuals on how to engage in environmentally friendly practices within their workplace. Participants learn how to identify and implement environmentally friendly measures, reduce waste, and minimise the organisation's ecological footprint. Students learn to implement sustainable strategies and contribute to a more eco-conscious working environment.
SITHCCC026 Package prepared food stuffs
This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.
The unit applies to operational personnel in hospitality and catering organisations that prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action.
Work Health & Safety
SITXWHS005 Participate in safe work practices
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All personnel at all levels use this skill in the workplace during the course of their daily activities. The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Course Fees:
There are four available enrolment options to choose from for this course:
Queensland User Choice Program:
The Queensland Government will contribute towards the cost of training and assessment for eligible Queensland apprentices and trainees. Australian Business & Hospitality Training is a Skills Assure Supplier and can assist you with your funding inquiries and training needs.
Please Note: The funding provided by Queensland Government doesn't cover the full cost of training.
ABHT is required to levy a Student Contribution Fee:
Non-concessional $1.60 per nominal hour
Concessional $1.12 per nominal hour
Total student contribution fees - Certificate III in Hospitality
Non-concessional: $488.00
Concessional: $341.60
Certificate 3 Guarantee Program:
This program supports eligible individuals to complete their first post-school certificate III qualification.
This will increase their employment opportunities by gaining the required skills to move into employment, advance their career or re-enter the workforce.
Please Note: The funding provided by Queensland Government doesn't cover the full cost of training.
ABHT are required to charge co-contribution fee.
• Non-Concessional Fees: $1 per unit
• Concessional Fees: $0.70 per unit
Total co-contribution fees for the Certificate III in Hospitality
Non-Concessional: $15.00
Concessional: $10.50
School-Based Traineeship:
School-Based Traineeships are fee free
Fee for Service:
Certificate III Hospitality Kitchen - $3450.00
Career Pathway
Career Pathway
Students who successfully complete a Certificate III in Hospitality may be able to pursue the following entry-level career outcomes. These roles often serve as a stepping stone for further advancement in hospitality-related fields.
Students who successfully complete a Certificate III in Hospitality may be able to pursue the following entry-level career outcomes. These roles often serve as a stepping stone for further advancement in hospitality-related fields.
Food and Beverage Attendant:
Working in restaurants, cafes, hotels, serving customers, taking orders with exceptional customer service.
Front Desk Receptionist:
Greet guests, handle check-ins and check-outs, manage reservations, and provide general customer assistance.
Functions and Events Assistant:
Assisting in the planning, coordination, and execution of events in hotels or event venues.
Barista:
Baristas are skilled in preparing and serving various coffee beverages in coffee shops or specialty cafes.
Waiter/Waitress:
Waitstaff focus on table service in restaurants, ensuring a pleasant dining experience for customers.
Kitchen Hand:
Keep the kitchen running smoothly by prepping, cleaning, and making sure the chefs have everything they need to whip up culinary masterpieces!
Study Pathway
Study Pathway
Take your career to the next levels
Use your Certificate III in Hospitality as a pathway to higher education — graduates are eligible to enrol in these next-level VET qualifications:
Take your career to the next levels
Use your Certificate III in Hospitality as a pathway to higher education — graduates are eligible to enrol in these next-level VET qualifications:
Ready to enrol?
Ready to enrol?
Register your interest
Fill in our expression of interest form here or call (07) 3117 9722
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We will check your are eligible for Government funded training.
Enrolment Call
We call you to discuss your enrolment, eligibility for funding and training plan.
We will also confirm course costs and arrange payment or a payment plan
Online Enrolment Form
We will send you the link to our online enrolment, where you can upload your ID and submit all the details required.
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In the spirit of reconciliation ABHT acknowledges the Traditional Custodians of Country throughout Australia and their connections to land, sea and community.
We pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.
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