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 © 2018 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


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

Use hospitality skills effectively

This course describes the performance outcomes, skills and knowledge required to provide effective hospitality service to customers during live 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. It incorporates preparation, service and end of service tasks.

This course applies to a range of hospitality industry settings including bars, hotels, cafes, restaurants, clubs, pubs and motels. It applies to frontline operational service personnel who deal directly with customers on a daily basis. They work with very little independence and under close supervision, applying little discretion and judgement as they follow predefined organisational procedures and report discrepancies to a higher level staff member for action. They may work within any industry area including accommodation services, food and beverage, gaming operations and housekeeping.

This course should be undertaken in conjunction with “Serve food and beverage”

Online (eLearner) resource$30.00

Work effectively with others

This course describes the performance outcomes, skills and knowledge required to work in a group environment promoting team commitment and cooperation, supporting team members and dealing effectively with issues, problems and conflict.

This course applies to individuals who perform a range of routine tasks using a limited range of practical skills and fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

Online (eLearner) resource$30.00