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Overview

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.


Details

Qualification Certificate II in Hospitality
National course code SIT20316
RTO Tactical Training Group - RTO Code: 91054
Recognition Nationally Recognised Certificate - meets AQF standards (What's this?)
Duration 6 months
Study mode Work-based


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.


Entry requirements

There are no entry requirements for this qualification.


Recognition of Prior Learning? (RPL)

Yes, skills and qualifications you already have may count towards your qualification.

Find out more


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.


What support services are available?

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Allara Learning Participant Handbook.

We recommend that you read the Allara Learning Participant Handbook prior to enrolling with us.


Course plan

Update and present industry knowledge

Learn and develop the skills and knowledge required to conduct basic research to source and use current and emerging information on the hospitality industry including; industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry, and present this information in response to an identified need.

This unit describes the performance outcomes, skills and knowledge required to conduct basic research and present information in response to an identified need.

The unit applies to all industry sectors and to any individual who needs to use very basic research and presentation skills in the workplace. People working under supervision would undertake this role.

Visit Training.gov.au for more details

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.

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Customer services and communication

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Sales and product knowledge

Learn and develop the skills and knowledge required to develop product and service knowledge, identify customer specific needs, provide advice on products and services, match products and services to their needs, and facilitate a sale.

This unit describes the performance outcomes, skills and knowledge required to develop product and service knowledge and provide information to customers.

This unit applies to individuals working in frontline customer service and sales roles in a diverse range of industry and business contexts. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures.

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This unit describes the performance outcomes, skills and knowledge required to deliver quality customer service and sell to retail customers. It requires the ability to determine customer needs, match products and services to their needs, and facilitate a sale.

This unit applies to all retail sectors and business sizes from large format stores to small independents. It applies to retail personnel at all levels who play a role in engaging with customers with the purpose of selling.

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Responsible Service of Alcohol (RSA)

Learn and develop the skills and knowledge required to responsibly sell or serve alcohol.

This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.

Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.

The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.

The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.

Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.

This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.

Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

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Work, health and safety

Learn and develop the skills and knowledge required to incorporate safe work practices into own workplace activities and to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

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.

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Food safety supervision

Learn and develop the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses, including handling food safely during the storage, preparation, display, service and disposal of food, and identifying and controlling food hazards.

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

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This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

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Hospitality skills

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Fees


Subsidised Prices

Tactical Training Group - RTO Code: 91054

Student Fee
Traineeship $0
Concession $0
First Qualification $880
Second or Further Qualification $1,050

This training is subsidised by the NSW Government

View fees information

Are you eligible for NSW government subsidised training under Smart and Skilled?
For information about eligibility, please visit Smart and Skilled - Are You Eligible?

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
User choice - Traineeships $350 $0
Skilled Capital $350 $0

Skilled Capital is an ACT Government Training initiative, funded by the ACT and Australian Governments. For further information ,including eligibility requirements, please visit The Skilled Capital website page

User Choice is an ACT Government training initiative, funded by the ACT and Australian Governments. For further information, including eligibility requirements, please visit The Australian Apprenticeships (User Choice) website page

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
Certificate 3 Guarantee (Co-contribution fee) $24.00 $12.00
Traineeships – User Choice $1.60 / nominal hour $0.64 / nominal hour

For more information on the Certificate 3 Guarantee, including eligibility requirements, subsidy information, concessional student status and program related documents, please visit the Queensland Government Certificate 3 Guarantee website page.

The User Choice program provides a public funding contribution towards the cost of training and assessment for eligible Queensland apprentices and trainees. For more information, please visit lease visit the Queensland Government User Choice website page.

Non-subsidised Prices

Full Fee* $2,000

* Accreditation: Tactical Training Group - RTO 91054

CONTACT US

Talk to a training advisor about your requirements

1300 772 724

SIT20316 Certificate II in Hospitality

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