Hospitality – Food & Beverage

This qualification is recognised 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, working in hotels, motels, restaurants, clubs, catering organisations, resorts, travel and tourism organisations. Students may also wish to complete this course for general interest and to assist in part-time work while undertaking further study.

Qualification

SIT20316 – Certificate II in Hospitality

Course Duration/Hours

This is a 240 hour course that runs over 2 years. It may be possible to undertake a 120 hour course in Hospitality.

HSC Information

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.

Work Placement

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 HSC exam.

Days worked as part of a School Based Apprenticeship or Traineeship satisfies this NESA requirement.

Assessment

This course is competency based and the student’s performance is recognised against a prescribed industry standard. Assessment strategies may include:

  • Observation
  • Student demonstration
  • Questioning
  • Written tasks
  • Tests

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.

Costs

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: 13 Units: 8 Core, 5 Electives. Your school will confirm which electives will be delivered.

Preliminary

  • SITHCCC001 Use food preparation equipment
  • SITXFSA001 Use hygienic practices for food safety
  • SITXWHS001 Participate in safe work practices (Core)
  • SITHCCC002 Prepare and present simple dishes
  • SITHKOP001 Clean kitchen premises and equipment
  • BSBWOR203B Work effectively with others (Core)
  • SITHCCC003 Prepare and present sandwiches
  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB007 Serve food and beverage

HSC

  • SITHFAB005 Prepare and serve espresso coffee
  • SITHIND002 Source and use information on the hospitality industry (Core)
  • SITXCCS003 Interact with customers (Core)
  • SITXCOM002 Show social and cultural sensitivity (Core)
  • SITHIND003 Use hospitality skills effectively (Core)
  • SITXINV002 Maintain the quality of perishable items
Further Study
    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 Kitchen Operations
  • Certificate III in Hospitality
  • Certificate III in Commercial Cookery
  • Certificate III in Events
Career Information

Job Roles

  • Bar attendant
  • Bottle shop attendant
  • Café attendant
  • Catering assistant
  • Food and beverage attendant
  • Front office assistant
  • Gaming attendant
  • Porter
  • 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.

Personal Attributes

  • 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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