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1 Year
Blended learning combining classroom (face-to-face), practical, work placement and online delivery. International students are required to attend minimum 20 hours per week of scheduled contact hours (16 hours face-to-face classroom + 4 hours compulsory e-learning via MyPCT portal).
Full-time · 20 hours per week (16 hours face-to-face + 4 hours online)
Term 1 (Autumn): 2 Feb | Term 2 (Winter): 20 Apr | Term 3 (Spring): 13 Jul | Term 4 (Summer): 28 Sep
Course Overview
Where You Can Study
Level 1 & 2, 91–95 Rawson Street, Auburn NSW (Auburn Campus)
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Use hygienic practices for food safety
Participate in safe food handling practices
Prepare appetisers and salads
Receive, store and maintain stock
Source and use information on the hospitality industry
Provide service to customers
Apply communication skills
Provide First Aid
Work effectively in hospitality service
Show social and cultural sensitivity
Coach others in job skills
Participate in safe work practices
Transport and store food
Identify hazards, assess and control safety risks
Prepare and serve espresso coffee
Common Questions
The tuition fee for the Certificate III in Hospitality (SIT30622) is AU$16,000. Additional fees include a Course Application Fee of AU$200, an Accommodation Placement Fee of AU$200, an Airport Pick-up Fee of AU$200, and a course materials fee of $800. Overseas Student Health Cover (OSHC) is also required for the duration of study.
The course is delivered in a blended mode combining classroom, practical, Work Placement, and online delivery. International students are required to attend a minimum of 20 scheduled contact hours per week — 16 hours of classroom-based face-to-face delivery and 4 hours of compulsory e-learning via the MyPCT Moodle portal. Classes are held on Thursdays and Fridays from 9:15 am to 5:45 pm (including a 30-minute lunch break).
After completing the Certificate III in Hospitality, students may wish to further their studies with any of the following qualifications at Pacific College: SIT40521 – Certificate IV in Kitchen Management, SIT50422 – Diploma of Hospitality Management, SIT60322 – Advanced Diploma of Hospitality Management, or other relevant undergraduate programs at other colleges and universities throughout Australia.
Yes. Students must wear a complete, clean, laundered and ironed uniform at all times during practical classes. The uniform includes black or navy trousers, black or navy non-slip filled-in shoes (no heels), and an appropriate white or pastel-coloured short-sleeved shirt with a collar. Safety requirements include hair tied back, optimum personal hygiene, no jewellery on hands (except plain wedding bands), no chains, only stud earrings, trimmed fingernails with no nail polish, recommended light make-up only, and no body or face piercings. The college provides the uniform and starter toolkit for practical kitchen sessions.
Yes. RPL and Credit Transfer (CT) can be applied for at the time of enrolment or during orientation, and the original or certified copy of relevant documents must be provided. A fee is payable for assessing RPL status or processing a credit transfer — refer to the College's price lists in the handbook and website. If credit is granted, international students may have their course and visa duration shortened.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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Priya Sharma
India
Master of Nursing · Griffith University