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
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.
Tubal also offers flexible payment plan options – Contact Us for more info.
