Certificate II in Hospitality

SITXCOM001A    Work with colleagues and customers      
SITXCOM002A    Work in a socially diverse environment      
SITXOHS001B    Follow health, safety and security procedures      
SITXOHS002A    Follow workplace hygiene procedures      
SITHIND001B    Develop and update hospitality industry knowledge      

Core Competency Units (Choose 1 of the following 2)

SITHIND002A    Apply hospitality skills in the workplace    
SITHFAB020A    Apply food and beverage skills in the workplace   

Elective Competency Units (Choose 8)

SITHCCC001B    Organise and prepare food    
SITHCCC002A    Present food    
SITHCCC003B    Receive and store kitchen supplies    
SITHCCC004B    Clean and maintain kitchen premises    
SITHCCC005A    Use basic methods of cookery    
SITHCCC006A    Prepare appetisers and salads    
SITHCCC007A    Prepare sandwiches    
SITHCCC008A    Prepare stocks, sauces and soups    
SITHCCC009A    Prepare vegetables, fruit, eggs and farinaceous dishes    
SITHCCC010A    Select, prepare and cook poultry    
SITHCCC011A    Select, prepare and cook seafood    
SITHCCC012A    Select, prepare and cook meat    
SITHCCC013A    Prepare hot and cold desserts    
SITHCCC014A    Prepare pastries, cakes and yeast goods    
SITHCCC015A    Plan and prepare food for buffets    
SITHCCC016A    Develop cost-effective menus    
SITHCCC025A    Monitor catering revenue and costs    
SITHCCC026A    Establish and maintain quality control of food    
SITHCCC027A    Prepare cook and serve food for food service    
SITHCCC028A    Prepare, cook and serve food for menus    
SITHCCC029A    Prepare foods according to dietary and cultural needs    
SITHCCC033B    Apply catering control principles    
SITXINV001A    Receive and store stock    
SIRXCCS001A    Apply point-of-sale handling procedures    
SITHGAM006A    Provide responsible gambling services    
SITXCCS002A    Provide quality customer service    
SITXCOM003A    Deal with conflict situations    
SITXCOM004A    Communicate on the telephone    
SITXFIN001A    Process financial transactions    
SITXFIN002A    Maintain financial records    
SITXFSA003A    Transport and store food in a safe and hygienic manner    
SITHFAB001C    Clean and tidy bar areas    
SITHFAB002C    Operate a bar    
SITHFAB003A    Serve food and beverage to customers    
SITHFAB004A    Provide food and beverage service    
SITHFAB005A    Provide table service of alcoholic beverages    
SITHFAB009A    Provide responsible service of alcohol    
SITHFAB010C    Prepare and serve non-alcoholic beverages    
SITHFAB011A    Develop and update food and beverage knowledge    
SITHFAB012B    Prepare and serve espresso coffee    

NOTE

Please refer to unit requirements document for pre-requisites:

Unit Requirements SIT20207 Cert II in Hospitality - SIT60307 Adv Dip of Hospitality (189.83 Kb)


For a specialisation in Hospitality:

• 6 core units including SITHFAB020A plus minimum 4 F&B elective units plus 2 general elective units

For multi-skilling:

• 6 core units including SITHIND002A plus minimum 6 general elective units (maximum 2 Commercial Cookery & Catering)
  

Job roles and outcomes

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
• porter
• housekeeping attendant
• receptionist or front office attendant
• gaming attendant

Employability Skills - 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
 

Pre requisite requirements

There are no prerequisites for entry to this qualification
 

Any combination of assessments may be used including third-party reports, observation reports, verbal questioning, written questions, case studies, projects, assignments, research & evidence gathering portfolios.


Course Duration: 

Up to 12 months


Pathways from the Qualification: 

After achieving the SIT30707 Certificate III in Hospitality, students may undertake the SIT40307 Certificate IV in Hospitality, or a range of other Certificate IV qualifications.


Recognition of Prior Learning (RPL): 

A formal process for recognising skills and knowledge, RPL takes into account previous studies you may have completed as well as life and work experiences. You may be granted credits or exemptions for some units in this course.



Certificate II Hospitality is delivered ONLINE

Identification and requirements

You will be required to provide a photocopy of a photo ID certified by a JP as well as a Statutory Declaration signed by a witness.

 

Course Fees: $1,270.00 (members) or $$1,905.00 (non members)


Click here to download the registration form - Fax back to 1300 722 396

For payment plans please contact the Training Department for more information on 1300 722 787 or email