Certificate II in Hospitality

This qualification provides the skills and knowledge for an individual to be competent in a range of activities and functions requiring basic operational knowledge and limited practical skills in a defined context. Work would be undertaken in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.

The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.

Job roles

Individuals with this qualification are able to perform roles such as:

undertaking mise en place prior to service

serving food and beverage to tables

preparing and serving drinks at a bar

selling beverages in a retail liquor outlet

attending gaming machines

providing housekeeping services

providing reception or front desk services

providing assistance in a catering operation.

Possible job titles include:

bar attendant

bottle shop attendant

catering assistant

food and beverage attendant

housekeeping attendant

porter

receptionist or front office assistant

gaming attendant.

Prerequisite requirements

There are no prerequisites for entry to this qualification.


Subjects

QUALIFICATION RULES

To achieve a Certificate II in Hospitality, 12 units must be completed:

all 6 core units

6 elective units:

For this qualification, electives may be selected to meet either a specialist or multi-skilled job outcome, as follows.

Specialisations:

a minimum of 4 elective units must be selected from either Elective Group A - Food and Beverage or Elective Group B-Accommodation Services.

the remaining units may be selected from the general elective units listed below, or from this or another endorsed Training Package or accredited course

a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

Multi-skilling:

a minimum of 4 elective units must be selected from the general elective units listed below,

a maximum of 2 elective units may be selected from the Commercial Cookery and Catering units below

the remaining units may be selected from this or another endorsed Training Package or accredited course

a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

CORE UNITS

add topic SITHIND001B

Develop and update hospitality industry knowledge

add topic SITXCOM001A

Work with colleagues and customers

add topic SITXCOM002A

Work in a socially diverse environment

add topic SITXOHS001B

Follow health, safety and security procedures

add topic SITXOHS002A

Follow workplace hygiene procedures

Plus one of the following:

add topic SITHFAB020A

Apply food and beverage skills in the workplace*

add topic SITHIND002A

Apply hospitality skills in the workplace**

* For candidates completing a Food and Beverage specialisation, add topic SITHFAB020A Apply food and beverage skills in the workplace must be completed.

** For candidates NOT completing a Food and Beverage specialisation, add topic SITHIND002A Apply hospitality skills in the workplace must be completed.

ELECTIVE GROUP A - FOOD AND BEVERAGE

Food and Beverage

add topic SITHFAB001C

Clean and tidy bar areas

add topic SITHFAB002C

Operate a bar

add topic SITHFAB003A

Serve food and beverage to customers

add topic SITHFAB004A

Provide food and beverage service

add topic SITHFAB005A

Provide table service of alcoholic beverages

add topic SITHFAB007A

Complete retail liquor sales

add topic SITHFAB008A

Provide room service

add topic SITHFAB009A

Provide responsible service of alcohol

add topic SITHFAB010C

Prepare and serve non-alcoholic beverages

add topic SITHFAB011A

Develop and update food and beverage knowledge

add topic SITHFAB012B

Prepare and serve espresso coffee

add topic SITHFAB227A

Operate and monitor cellar systems

ELECTIVE GROUP B - ACCOMMODATION SERVICES

Accommodation Services

add topic SITHACS001B

Provide accommodation reception services

add topic SITHACS003A

Provide porter services

add topic SITHACS004B

Provide housekeeping services to guests

add topic SITHACS005B

Prepare rooms for guests

add topic SITHACS006B

Clean premises and equipment

add topic SITHACS007B

Launder linen and guest clothes

Client and Customer Service

add topic SITXCCS001B

Provide visitor information

add topic SIRXCCS001A

Apply point-of-sale handling procedures

Tourism Sales and Operations

add topic SITTTSL007B

Receive and process reservations

add topic SITTTSL010B

Control reservations or operations using a computerised system

GENERAL ELECTIVE UNITS

Accommodation Services

add topic SITHACS001B

Provide accommodation reception services

add topic SITHACS003A

Provide porter services

add topic SITHACS004B

Provide housekeeping services to guests

add topic SITHACS005B

Prepare rooms for guests

add topic SITHACS006B

Clean premises and equipment

add topic SITHACS007B

Launder linen and guest clothes

Administration

add topic SITXADM001A

Perform office procedures

Client and Customer Service

add topic SITXCCS001B

Provide visitor information

add topic SITXCCS002A

Provide quality customer service

add topic SIRXCCS001A

Apply point-of-sale handling procedures

add topic SITXCCS004A

Provide club reception services

Commercial Cookery and Catering

add topic SITHCCC001B

Organise and prepare food

add topic SITHCCC002A

Present food

add topic SITHCCC003B

Receive and store kitchen supplies

add topic SITHCCC004B

Clean and maintain kitchen premises

add topic SITHCCC006A

Prepare appetisers and salads

add topic SITHCCC007A

Prepare sandwiches

add topic SITHCCC030A

Package prepared foodstuffs

add topic SITHCCC031A

Operate a fast food outlet

Finance

add topic SITXFIN001A

Process financial transactions

add topic SITXFIN002A

Maintain financial records

Food and Beverage

add topic SITHFAB001C

Clean and tidy bar areas

add topic SITHFAB002C

Operate a bar

add topic SITHFAB003A

Serve food and beverage to customers

add topic SITHFAB004A

Provide food and beverage service

add topic SITHFAB005A

Provide table service of alcoholic beverages

add topic SITHFAB007A

Complete retail liquor sales

add topic SITHFAB008A

Provide room service

add topic SITHFAB009A

Provide responsible service of alcohol

add topic SITHFAB010C

Prepare and serve non-alcoholic beverages

add topic SITHFAB011A

Develop and update food and beverage knowledge

add topic SITHFAB012B

Prepare and serve espresso coffee

add topic SITHFAB020A

Apply food and beverage skills in the workplace

add topic SITHFAB227A

Operate and monitor cellar systems

Food Safety

add topic SITXFSA003A

Transport and store food in a safe and hygienic manner

Gaming

add topic SITHGAM001A

Attend gaming machines

add topic SITHGAM002A

Operate a TAB outlet

add topic SITHGAM003A

Conduct a Keno game

add topic SITHGAM006A

Provide responsible gambling services

Inventory

add topic SITXINV001A

Receive and store stock

Languages other than English

SITXLAN1__A

Conduct basic workplace oral communication in a language other than English

SITXLAN2__A

Conduct routine workplace oral communication in a language other than English

Tourism Sales and Operations

add topic SITTTSL007B

Receive and process reservations

add topic SITTTSL010B

Control reservations or operations using a computerised system

Working in Industry - Tourism

add topic SITTIND001B

Develop and update tourism industry knowledge

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Bar attendant in a club or hotel (Food and Beverage specialisation)

add topic SITHFAB001C Clean and tidy bar areas

add topic SITHFAB002C Operate a bar

add topic SITHFAB227A Operate and monitor cellar systems

add topic SITHFAB009A Provide responsible service of alcohol

add topic SITHGAM006A Provide responsible gambling services

add topic SITXFIN001A Process financial transactions

Retail liquor outlet attendant (Food and Beverage specialisation)

add topic SITHFAB002C Operate a bar

add topic SITHFAB227A Operate and monitor cellar systems

add topic SITHFAB007A Complete retail liquor sales

add topic SITHFAB009A Provide responsible service of alcohol

add topic SITXFIN001A Process financial transactions

add topic SITXINV001A Receive and store stock

Catering assistant (Multi-skilling)

add topic SIRXCCS001A Apply point-of-sale handling procedures

add topic SITHACS006B Clean premises and equipment

add topic SITHCCC030A Package prepared foodstuffs

add topic SITHFAB003A Serve food and beverage to customers

add topic SITXFSA003A Transport and store food in a safe and hygienic manner

add topic SITXINV001A Receive and store stock

Food and beverage attendant in a cafe (Multi-skilling)

add topic SIRXCCS001A Apply point-of-sale handling procedures

add topic SITHACS006B Clean premises and equipment

add topic SITHCCC007A Prepare sandwiches

add topic SITHFAB003A Serve food and beverage to customers

add topic SITHFAB010C Prepare and serve non-alcoholic beverages

add topic SITHFAB012B Prepare and serve espresso coffee

Waiter in a hotel restaurant (Food and Beverage specialisation)

add topic SITHFAB004A Provide food and beverage service

add topic SITHFAB005A Provide table service of alcoholic beverages

add topic SITHFAB009A Provide responsible service of alcohol

add topic SITHFAB011A Develop and update food and beverage knowledge

add topic SITHFAB012B Prepare and serve espresso coffee

add topic SITXFIN001A Process financial transactions

Housekeeping attendant (Accommodation Services specialisation)

add topic SITHACS004B Provide housekeeping services to guests

add topic SITHACS005B Prepare rooms for guests

add topic SITHACS006B Clean premises and equipment

add topic SITHACS007B Launder linen and guest clothes

add topic SITXCCS001B Provide visitor information

add topic SITXINV001A Receive and store stock

Porter (Multi-skilling)

add topic SITHACS003A Provide porter services

add topic SITTIND001B Develop and update tourism industry knowledge

add topic SITXCCS001B Provide visitor information

add topic SITXCCS002A Provide quality customer service

SITXLAN1__A Conduct basic workplace oral communication in a language other than English

Receptionist in a motel (Accommodation Services specialisation)

add topic SITHACS001B Provide accommodation reception services

add topic SITTTSL007B Receive and process reservations

add topic SITTTSL010B Control reservations or operations using a computerised system

add topic SITXADM001A Perform office procedures

add topic SITXCCS001B Provide visitor information

add topic SITXFIN002A Maintain financial records

Gaming attendant in a club or hotel (Multi-skilling)

add topic SITHFAB003A Serve food and beverage to customers

add topic SITHGAM001A Attend gaming machines

add topic SITHGAM002A Operate a TAB outlet

add topic SITHGAM003A Conduct a Keno game

add topic SITHGAM006A Provide responsible gambling services

add topic SITXFIN001A Process financial transactions


Pathways...

    Not applicable.


Entry Requirements

Not applicable.


Licensing Information

Not applicable.


Employability Skills

SUMMARY

SIT20207 Certificate II in Hospitality

The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Employability skill

Industry/enterprise requirements for this qualification include:

Communication

Communicating with colleagues and customers to assist with the coordination of customer's hospitality experience; interpreting verbal and written information on hospitality products and customer requirements; providing clear and accurate verbal and written information to customers and colleagues in a culturally appropriate manner to ensure a positive hospitality experience.

Teamwork

Working as a team member, taking instructions from others and understanding own role in servicing the needs of the hospitality customer; supporting other team members to coordinate hospitality sales and operational activities to achieve quality service delivery of the hospitality product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers.

Problem solving

Thinking about problems that relate to own role in hospitality sales and operational activities; avoiding problems by planning own day-to-day operational activities; clarifying the extent of problems and requesting assistance from team members and supervisors in resolving operational details; using predetermined policies and procedures to guide solutions to customer or operational problems associated with hospitality sales and service.

Initiative and enterprise

Identifying and discussing better ways to coordinate hospitality sales and operational activities and to manage safety risks by participating in group risk assessment activities.

Planning and organising

Collecting, analysing and organising information to allow for efficient coordination of hospitality sales and operational activities; using appropriate predetermined policies and procedures to guide hospitality selling and operational activities.

Self-management

Understanding and complying with the legal responsibilities that apply to own role in servicing the hospitality customer; knowing own job role and responsibilities in hospitality sales and operational activities; seeking feedback and guidance from supervisors on success in hospitality sales and operational activities.

Learning

Knowing the structure of networks within and sources of new information on the hospitality industry to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services.

Technology

Understanding the operating capability of and selecting and using technology that assists in hospitality sales and operational activities; correctly using equipment to ensure personal safety in the workplace.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.