This qualification is recognised as an entry-level qualification for employment in the Hospitality industry. The course would suit students who are interested in a career in the Tourism and Hospitality Industry, particularly working in front-of-house roles serving hospitality customers. Students may also wish to complete this course for general interest and to assist in part-time work while undertaking further study.
SIT20322 – Certificate II in Hospitality
This is a 240 hour course that runs over 2 years. It may be possible to undertake a 120 hour course in Hospitality.
The 120hr in F&B is only available to students who have already completed at least 3 modules of the 240hr course.
This is a Board Developed Course, Category B. Students who complete the 240 hour course may sit for the optional HSC exam. Mandatory units of competency from the list below are examined.
One Category B course (2 units) may be counted towards the calculation of the ATAR for university entrance. Students not wishing to achieve an ATAR need not sit the HSC examination.
NSW Education Standards Authority (NESA) requires students to complete a minimum of 70 hours of work placement. Work placement is a mandatory component of the course and must be completed prior to the student’s last HSC exam.
Days worked as part of a School Based Apprenticeship or Traineeship satisfies this NESA requirement.
This course is competency based and the student’s performance is recognised against a prescribed industry standard. Assessment strategies may include:
- Student demonstration
- Written tasks
Students are given a number of opportunities to demonstrate competence across the range of competency standards covered by this course.
Recognition of Prior Learning (RPL)
You may be entitled to apply for Recognition of Prior Learning. If you have completed any training, either through your part-time work, TAFE or other school VET courses you have completed recently, or through experience gained in other ways you can apply for RPL. You should talk to your School VET Coordinator, Careers Adviser or course teacher for further information.
A course fee is generally charged by schools to cover consumable materials. Your school will provide further advice.
Units of Competency
To be eligible for this qualification you must successfully complete: 12 Units: 6 Core, 6 Electives. Your school will confirm which electives will be delivered.
- SITXFSA005 Use hygienic practices for food safety
- SITXWHS005 Participate in safe work practices (Core)
- SITHCCC025 Prepare and present sandwiches
- BSBWK201 Work effectively with others (Core)
- SITHKOP009 Clean kitchen premises and equipment
- SITXCCS011 Interact with customers (Core)
- SITXCOM007 Show social and cultural sensitivity (Core)
- SITHFAB025 Prepare and serve espresso coffee
- SITHFAB027 Serve food and beverage
- SITHFAB024 Prepare and serve non-alcoholic beverages
- SITXFSA006 Participate in safe food handling practices
- SITHIND006 Source and use information on the hospitality industry (Core)
- SITHIND007 Use hospitality skills effectively (Core)
- After achieving Certificate II in Hospitality, individuals could progress to a wide range of other qualifications in the Hospitality and broader service industries, for example:
- Certificate II in Cookery
- Certificate III in Hospitality
- Certificate III in Cookery
- Certificate III in Events
- Bar attendant
- Bottle shop attendant
- Café attendant
- Catering assistant
- Food and beverage attendant
- Front office assistant
- Gaming attendant
- Room attendant.
Duties and Tasks
Waiters may perform the following tasks:
- Take restaurant reservations
- Set tables with clean linen or place mats, cutlery, crockery and glasses
- Welcome and seat customers and hand menus to them
- Talk to guests about the menu and drinks and recommend combinations
- In some cases promote local produce and attractions to visitors from interstate and overseas
- Take customers; orders and pass them to kitchen staff or bar attendants
- Serve food and drinks
- Carve meat
- Make up bills and present them to customers
- Handle money or credit cards
- Clear tables and return dishes and cutlery to kitchens.
- Neat personal appearance
- A high level of personal hygiene
- Good communication skills
- Good memory
- Polite and patient
- Friendly and efficient
- Enjoy working with people
- Able to work as part of a team
- Able to handle money
- Able to cope with the physical demands of the job
For further information: http://www.myskills.gov.au/
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Course Flyer: HOSPITALITY (FOOD & BEVERAGE) for subject selection.