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.
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.