Certificate II in Hospitality
|Qualification Certificate II in Hospitality|
|National course code SIT20316|
|Accreditation Tactical Training Group|
|Recognition Nationally Recognised Certificate - meets AQF standards (What's this?)|
|Duration Maximum 2 years|
|Study mode On-site|
The Certificate II in Hospitality covers employability skills and delivers competency in a range of activities and functions requiring basic hospitality operational knowledge and limited practical skills. Work would be undertaken in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops.
Who is this course for?
The Certificate II in Hospitality is designed for people who work at entry level in the Hospitality Industry or for those who have no prior experience. The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.
There are no entry requirements for this qualification.
Recognition of prior learning
Skills and qualifications you already have may count towards your qualification.
Pathways from the qualification
After achieving SIT20316 Certificate II in Hospitality, individuals could progress to a wide range of other qualifications in the hospitality and broader service industries.
Total Units: 12
6 Core Units plus 6 Elective Units
This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.
It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.
Core Unit | Code: BSBWOR203 Myskills
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.
This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.
Core Unit | Code: SITHIND002 Myskills
This unit describes the performance outcomes, skills and knowledge required to provide effective hospitality service to customers during service periods. It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.
The unit applies to individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs,
pubs and motels.
It applies to frontline operational service personnel who deal directly with customers on a daily basis. They work with very little independence and under close supervision, applying little discretion and judgement as they follow predefined organisational procedures and report discrepancies to a higher level staff member for
Core Unit | Code: SITHIND003 Myskills
This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.
The unit applies to all tourism, travel, hospitality and event sectors. All personnel at all levels use this skill in the workplace during the course of their daily activities.
Core Unit | Code: SITXCOM002 Myskills
This unit describes the performance outcomes, skills and knowledge required to deliver fundamental customer service to both internal and external customers. It requires the ability to greet and serve customers, and respond to a range of basic customer service enquiries, including routine customer problems.
The unit applies to frontline service personnel who operate under close supervision and with guidance from others. They provide routine customer service and would not be expected to respond to
complex customer requests or complaints.
The unit applies to individuals working in a range of tourism, travel, hospitality and events contexts.
Core Unit | Code: SITXCCS003 Myskills
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
All personnel at all levels use this skill in the workplace during the course of their daily activities.
Core Unit | Code: SITXWHS001 Myskills
Elective SubjectsAccommodation Services , Administration , Client and Customer Service , Communication and Teamwork , Commercial Cookery and Catering , Computer Operations and ICT Management , Environmental Sustainability , Finance, First Aid , Food Safety , Gaming, Inventory, Kitchen Operations , Languages other than English , Sales, Working in Industry , Bar attendant in a club or hotel , Catering assistant , Food and beverage attendant in a cafe , Gaming attendant in a club or hotel , Housekeeping attendant , Porter
For more detailed information about the course structure please visit Certificate II in Hospitality SIT20316 at Training.gov.au
This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops.
The following occupations relate to this qualification.
Bar Attendants prepare, mix and serve drinks to customers in hotels, bars, cafes, restaurants and clubs.
Bar Operators prepare, mix and serve drinks to customers in hotels, bars, cafes, restaurants and clubs. They also have bar operation responsibilities, such as handling financial transactions, looking after the cellar and providing specialist advice on drinks.
Catering Assistants package and transport foodstuffs, clean premises and equipment, and serve food and beverages to customers.
Gaming Attendants control games of chance in casinos. They operate equipment, set up games tables, collect losing bets, pay out winning bets and announce the winning numbers, and sometimes serve food and beverages to customers.
Porters carry luggage for guests in hotels, passengers in transport terminals and on ships. They show guests to their rooms, berths or cabins, and provide other guest services and advice.
The following industries relate to this qualification.
This sector covers the provision of food and beverages to customers. It also includes attendant services in gambling facilities. For qualifications relating to the accommodation aspects of the hospitality industry, use the heading Accommodation.
This sector covers the provision of accommodation for visitors in hotels, motels, units and caravan parks.
This sector covers the provision of personal care services. For qualifications relating to this sector, use the headings Beauty, Floristry, Hairdressing, Funeral Services, Laundry and Dry Cleaning, Retail Services, Hospitality, or Tourism.
We offer subsidised training in the following highlighted states and territories
Your investment in skilling your staff through training may also bring with it a number of State and Australian Government financial incentives.
Financial incentives you may be eligible for include:
- Australian Government standard Commencement and Completion Incentives ranging from $750
to over $4,000
- Training award pay rates (if required)
- Exemption or rebates from payroll tax (where applicable)
- Exemption of apprentice’s wages from workers compensation premium calculations (NSW apprentices)
- Extra incentives to assist in the employment of under-represented groups such as
- Apprentices or trainees with a disability, mature age, school-based and Indigenous
- A number of extra incentives which are available for certain areas or qualifications
Note Incentives are dependent on meeting eligibility criteria.
Contact Allara Leaning on 1300 772 724 to discuss your eligibility for incentives.
|Course Category||1st Qualification||2nd Qualification||Apprenticeship/Traineeship||Concession|
|Certificate II in Hospitality SIT20316||$880||$1050||$1000||$160|
|Program Category||Non-Concessional||Concessional||School Based|
|Traineeships – User Choice||$1.60 / nominal hour||$0.64 / nominal hour||Nil|
|Apprenticeships (Per Year) – User Choice||$1.60 / nominal hour||$0.64 / nominal hour||Nil|
|Certificate 3 Guarantee (Co-contribution fee)||$24||$12||N/A|
|Apprenticeships (First Year)||$350||$0|
|Apprenticeships (Each subsequent year)||$600||$0|
Recognition of prior learning (RPL)
Fees for RPL applications are calculated on a case by case basis and may be reduced due to credit transfer. The base price for RPL applications is:
- Certificate II to Certificate IV qualifications $1,500^
- Diploma to Advanced Diploma qualifications $2,000^