Program Benefits

• Government Incentive payments may be available from the federal government. For more information regarding incentives please ask us about an Australian Apprenticeship Centre (AAC).
  
• For new staff Workcover Levy Exemptions may apply.
  
• Available to all new & existing staff members who work a minimum of 15 hours/week.
  
• Provides an exciting opportunity for Owners/Managers to up skill their teams and increase productivity.
• Upon successful completion your employees will receive the nationally recognised qualification of Certificate as well as a statement of results for all units completed.
  
• Training program will be tailored to your needs and be flexible in delivery with all workbooks supplied.
• Recognition of Prior Learning (RPL) and credit transfer is also completed in order to fast track participants.
• All training is conducted within your workplace. All of our trainers have extensive experience in the food processing industry with relevant teaching and industry qualifications.

Course Objective

• Designed to reflect the role of hospitality employees who perform a range of skilled operations with the need to apply discretion and judgement.
• Applies to those wishing to further develop their skills and knowledge for the hospitality industry.
  

Course Structure

• The course is complied of fourteen (14) units, with four (5) of these core units and ten (10) elective units. Elective units to be taken from the functional areas of the Hospitality training package

Scope of Delivery

• Training is conducted within your workplace once a month for approximately 12 hours. Students would be expected to complete a training log whilst working to capture time spent training. These hours are credited to your traineeship.

Course Duration

• Your traineeship is usually completed within 12 - 18 months depending on your hours of work and your ability to competently complete set tasks.

Assessment

• Assessment is completed by the trainer and supervisor through a number of means. Some examples are: short written assessments with the trainer, direct observation of trainee performing specific tasks, verbal questioning and workbook tasks. Trainees will be assessed monthly.

Recognition of Prior Learning/Credit Transfer

• Recognition of prior learning and credit transfer may apply where units already completed are current and relevant to new traineeship and assessment will also be made in regard to applicant's prior work or life experience

Certificates

• Upon successful completion of training, employees will receive a nationally recognised qualification in Certificate III in Hospitality (Operations), which is within the Australian Qualifications Framework (AQF).
• Should a trainee wish to transfer or withdraw from training, a statement of attainment will be issued with all units which have been successfully completed.
  

Eligibility

• Applicants must currently work in the hospitality industry.
• Applicants to have completed Certificate II in Hospitality Operations previously or be willing to completed Certificate II in conjunction with Certificate III
• The employer may be able to attract Government Incentives. Please speak with your nearest Australian Apprenticeship Centre(AAC).

Opportunity for Further Study

Eligibility

• Applicants must currently work in the hospitality industry.
• Applicants to have completed Certificate II in Hospitality Operations previously or be willing to completed Certificate II in conjunction with Certificate III
• The employer may be able to attract Government Incentives. Please speak with your nearest Australian Apprenticeship Centre(AAC).

How To Apply

• If you are interested in this course you can either EMAIL a request to info@sgils.vic.edu.au or call us on 03 5472 1550

Units of Competency

Common Units

(all five (5) units must be completed.)

Elective Units

• A total of ten (10) units must be selected, with at least five (5) from the functional areas of the hospitality training package; food & beverage, gaming, front office, housekeeping and commercial cookery. Remaining units may be selected from other areas of the Hospitality training package or any relevant endorsed training package.
• Where the competencies involve the service of alcohol, the unit Provide Responsible Service of Alcohol must be included.
• In all cases the selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of the qualification.
  

• sample of units listed only
• only one language unit may be counted as an elective
• for detailed information on elective units and rules applying to selection of these, please contact the office on 03 5472 1550 or email shane.green@sgils.vic.edu.au