Certificate III in Hospitality (SIT30622) provides the skills and knowledge needed for an individual to work in many commercial hospitality settings such as restaurants, hotels, motels, clubs, cafes, coffee shops and catering operations. Students will be trained to have responsibility for others and to provide technical advice and support a team.

The following are the Admission requirements :

• Must be 18 years of age or older at the time of course commencement

  English Language Requirements

  International students, applying either off-shore or on-shore will require:

• i) Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course, or IELTS score of 4.5 or equivalent with a General English (ELICOS) course (up to 30 weeks) to be taken before the main VET course plus successful completion of RGIT Australia’s Language and Numeracy Test on completion of General English (ELICOS) program.

• Results older than two years are not acceptable.

  OR

• ii) Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States

  OR

• iii) Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework.

  OR

• iv) Applicants originating from students visa assessment levels 1 and 2 (countries) without the required IELTS score must undertake an English Placement Test conducted at RGIT Australia’s campus as part of the enrolment process.

• If there are concerns about the applicants’ English language proficiency, they will be required to undertake a suitable General English (ELICOS) or EAL program.

This course is designed for employment as:

• kitchen assistants and supervisors
• bar attendants
• waiters
• wine waiters
• front of house assistants
• assisting and supervising in restaurants
• catering operations