Bar Skills

Short Course Description

If you're looking to work in hospitality as a bar tender, then this is the course for you!

This course incorporates basic skill requirements for bar operations through the delivery of two nationally recognised units of competency.

SITHFAB001 Clean and tidy bar areas
This unit describes the skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste.

SITHFAB003 Operate a bar
This unit describes the 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.

Entry requirements or Pre-requisites

To be eligible to complete this course, students must: 

  • Hold a current RSA and bring their Statement of Attainment and Photo Competency Card to classroom training for the trainer to sight. 
  • Hold a Safe Food Handling certificate and bring their Statement of Attainment to classroom training for the trainer to sight. 
  • Be 18 years or older to undertake the practical assessment required for this course.  

Refer to the RSA page for licensing requirements for RSA in NSW.

Documents issued on successful completion

On successful completion of this course you will be issued with a Statement of Attainment for the nationally recognised units of competency completed as part of the course.

Upcoming Course Dates

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Unit Code/s:
SITHFAB001 Clean and tidy bar areas

SITHFAB003 Operate a bar

Learning outcomes
The delivery of this course will cover the following elements:

  1. Clean bar and equipment
  2. Clean and maintain public areas
  3. Prepare bar for service
  4. Take drink orders
  5. Prepare and serve drinks
  6. Close down bar operations
  7. Work safely and reduce negative environmental impacts

Course duration
2 days

Assessments Conducted
Formal assessment will be conducted in order to assess individual’s competency regarding the required skills and knowledge within the unit of competency.

The following assessments will be conducted as part of this short course:

  • Written knowledge assessment
  • Practical observation assessment