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SIT20316 Certificate II in Hospitality

This qualification reflects the role of individuals who have a defined and limited range of hospitality operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification is suitable for VET in Schools and Workplace Traineeships.

This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

Possible job titles include:

  • bar attendant
  • café attendant
  • catering assistant
  • food and beverage attendant
  • front office assistant
  • porter
  • room attendant.

Entry Criteria

There are no entry requirements for this qualification.

Unit Selection (Core & Electives)

CORE UNITS

Participants are required to complete all 6 core units listed below:

BSBWOR203 Work effectively with others
SITHIND002 Source and use information on the hospitality industry
SITHIND003 Use hospitality skills effectively
SITXCCS003 Interact with customers
SITXCOM002 Show social and cultural sensitivity
SITXWHS001 Participate in safe work practices

ELECTIVE UNITS

Participants are required to complete a minimum of 6 of the elective units listed below that apply to their job role.

Group A – Select one (1) elective units from the Group A list below:

SITHIND001 Use hygienic practices for hospitality service
SITXFSA001 Use hygienic practices for food safety

Group B – Select a minimum of three (3) elective units from the Group B list below, the remaining two (2) can also be from Group B, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

BSBCMM201 Communicate in the workplace
SITXCOM001 Source and present information
SITHCCC002 Prepare and present simple dishes
SITHCCC003 Prepare and present sandwiches
SITHCCC004 Package prepared foodstuffs
SITHCCC006 Prepare appetisers and salads
SITHKOP001 Clean kitchen premises and equipment
BSBITU201 Produce simple word processed documents
BSBITU202 Create and use spreadsheets
BSBSUS201 Participate in environmentally sustainable work practices
BSBFIA301 Maintain financial records
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare and serve espresso coffee
SITHFAB007 Serve food and beverage
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXINV001 Receive and store stock
SITXINV002 Maintain the quality of perishable items

Recognition of Prior Learning (RPL) and Credit Transfer(CT)

Tubal offers all participants the opportunity to have existing skills and knowledge recognised through Recognition of Prior Learning and Credit Transfer options. Participants may be eligible to receive RPL for units based on their work background, working in the community, volunteering and life experiences (such as hobbies, sport and recreation), or Credit Transfer based on their prior qualifications, where applicable.

Pathways

The Certificate II in Hospitality provides a pathway to further studies in the Hospitality industry, such as Certificate III in Hospitality.

Assessment

Tubal’s Assessors will determine a participant’s competency against:

  • Answers to established underpinning knowledge questions
  • Performance feedback from Employer/Manager/Supervisor confirming participant is meeting all requirements of each unit of competency
  • Demonstrated performance of designated tasks by the participant
  • Participant self-assessment against designated tasks
  • Historical information pertaining to past experience and work history eg. Resume/CV and/or verbal details.

Cost

Contact Tubal to enquire on the cost of enrolling in this qualification as a Workplace Traineeship, or via work-based training and assessment.

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