Certificate I in Hospitality - Core Units

Description

The activities contained in this booklet have been developed to enable students to demonstrate competence against the following Unit of Competence:
BSBWOR203 Work effectively with others
SITXCCS101 Provide information and assistance
SITXFSA101Use hygienic practices for food safety
SITXWHS101 Participate in safe work practices

Classifications

AQF - Australian Quality Framework
Certificate I

Industry Classification Scheme
Hospitality

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2099

TAFEshop Catalogue: 16.033.3337

ISBN: 978-1-74282-444-4

TAFE SA

Related Resources


Source and use information on the hospitality industry

This course will provide you with the skills, knowledge and attitudes 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. The information in this course supports a key function for all people working in the hospitality industry. It focusses on the ability to collect and interpret general industry information. It covers the initial and ongoing development of a person's required knowledge base.

Online (eLearner) resource$30.00

Use hygienic practices for food safety

This course 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.

This course applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, bars, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in-flight and other transport caterers.

It applies to food handlers which can be any person who directly handles food or food contact surfaces food such as cutlery, plates and bowls. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen stewards, kitchen hands, bar and food and beverage attendants and sometimes room attendants and front office staff.

Online (eLearner) resource$30.00

Operate a Bar

This course describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other courses.

This course applies to any hospitality organisation which operates a bar including hotels, restaurants, clubs, cafes, and wineries. The course applies to bar attendants who operate with some level of independence and under limited supervision.

This course requires you to be working in hospitality venue with bar facilities of a suitable standard, Eg: Public Bar, Tavern, Nightclub or similar. 

online (eLearner) resource$30.00