Previous Version Version Effective: 22nd of April, 2024
Version Effective: 22nd of April, 2024
Previous Version

SIT20122 - Certificate II in Tourism

Course Details

Course Summary

This qualification reflects the role of individuals who have a defined and limited range of tourism operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision.

Entry Requirements

There are no entry requirements for this qualification. However, CQUniversity requires completion of bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher-level course.

There is a requirement to complete practical workplace assessments in a suitable industry environment.

Access to a computer, Internet and intermediate computer skills. 24-hour CQUniversity computer labs are available on selected campuses.

Course Details

Course Type Qualification
Student Availability
  • Domestic
Fees
Full Fee $3,080.00 (2024)
$3,190.00 (2025)
Subsidised Full Fee $1,518.00 (2024)
$1,573.00 (2025)
Subsidised Concession Fee $1,133.00 (2024)
$1,177.00 (2025)
Fee for service per unit $280.00 (2024)
$290.00 (2025)
Subsidised full fee per unit $138.00 (2024)
$143.00 (2025)
RPL Fee for service per Unit $218.00 (2025)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire or Apply Now
Study Area
  • Hospitality and Beauty
Skill Area
  • Tourism
AQF Level Level 2: Certificate II

Admission Codes

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes 		Not Applicable
International Students
CRICOS Codes 		Not Applicable

Student Outcomes, Career Opportunities and Occupations

This qualification provides a pathway to work in many tourism and travel industry sectors and for a diverse range of employers including travel agencies, tour wholesalers, tour operators, holiday parks and resorts, attractions, cultural and heritage sites, and any small tourism business.  Work could be undertaken in an office environment where the planning of tourism and travel products and services takes place, in the field where products are delivered, in performing operational activities such as housekeeping, grounds maintenance and providing customer service, or a combination of these.

Course Structures

In order to complete this course, you must:

  1. Complete 5 core units
  2. Complete 6 elective units

Study Mode Definitions

  • Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
  • On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
  • Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.

*All study modes may include Vocational placement and/or work integrated learning.

Select a course structure below to view the delivery details, including the different study modes offered for each structure.

Please select a course structure from the options below:
Online

6 months (26 weeks) full time or 12 months (52 weeks) part time

  • Online
Core
SITTIND003 Source and use information on the tourism and travel industry More Information Training.gov Details
SITXCCS009 Provide customer information and assistance More Information Training.gov Details
SITXCCS011 Interact with customers More Information Training.gov Details
SITXCOM007 Show social and cultural sensitivity More Information Training.gov Details
SITXWHS005 Participate in safe work practices More Information Training.gov Details
Elective

The unit SITXFSA005 is offered to students due to the opportunity within the Tourism sector to work with permanent or temporary kitchen premises or smaller food preparation areas.
SITXCCS010 Provide visitor information More Information Training.gov Details
SITXCOM008 Provide a briefing or scripted commentary More Information Training.gov Details
SITTTVL001 Access and interpret product information More Information Training.gov Details
SITEEVT020 Source and use information on the events industry More Information Training.gov Details
SITXFSA005 Use hygienic practices for food safety More Information Training.gov Details
BSBSUS211 Participate in sustainable work practices More Information Training.gov Details
BSBTWK201 Work effectively with others More Information Training.gov Details

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
Unit Code Unit Name
SITTIND003 Source and use information on the tourism and travel industry
SITXCCS009 Provide customer information and assistance
SITXCCS011 Interact with customers
SITXCOM007 Show social and cultural sensitivity
SITXWHS005 Participate in safe work practices
SITXCCS010 Provide visitor information
SITXCOM008 Provide a briefing or scripted commentary
SITTTVL001 Access and interpret product information
SITEEVT020 Source and use information on the events industry
SITXFSA005 Use hygienic practices for food safety
BSBSUS211 Participate in sustainable work practices
BSBTWK201 Work effectively with others

Start TAFE Now (STN) - Online

6 months (26 weeks) full time or 12 months (52 weeks) part time

  • Online
Core
SITTIND003 Source and use information on the tourism and travel industry More Information Training.gov Details
SITXCCS009 Provide customer information and assistance More Information Training.gov Details
SITXCCS011 Interact with customers More Information Training.gov Details
SITXCOM007 Show social and cultural sensitivity More Information Training.gov Details
SITXWHS005 Participate in safe work practices More Information Training.gov Details
Elective

The unit SITXFSA005 is offered to students due to the opportunity within the Tourism sector to work with permanent or temporary kitchen premises or smaller food preparation areas.
SITXCCS010 Provide visitor information More Information Training.gov Details
SITXCOM008 Provide a briefing or scripted commentary More Information Training.gov Details
SITTTVL001 Access and interpret product information More Information Training.gov Details
SITEEVT020 Source and use information on the events industry More Information Training.gov Details
SITXFSA005 Use hygienic practices for food safety More Information Training.gov Details
BSBSUS211 Participate in sustainable work practices More Information Training.gov Details
BSBTWK201 Work effectively with others More Information Training.gov Details

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
Unit Code Unit Name
SITTIND003 Source and use information on the tourism and travel industry
SITXCCS009 Provide customer information and assistance
SITXCCS011 Interact with customers
SITXCOM007 Show social and cultural sensitivity
SITXWHS005 Participate in safe work practices
SITXCCS010 Provide visitor information
SITXCOM008 Provide a briefing or scripted commentary
SITTTVL001 Access and interpret product information
SITEEVT020 Source and use information on the events industry
SITXFSA005 Use hygienic practices for food safety
BSBSUS211 Participate in sustainable work practices
BSBTWK201 Work effectively with others

Trainees

Traineeships are delivered over 12 months full time or 24 months part time/school-based

 

  • Online
  • Mixed Mode
Core
SITTIND003 Source and use information on the tourism and travel industry More Information Training.gov Details
SITXCCS009 Provide customer information and assistance More Information Training.gov Details
SITXCCS011 Interact with customers More Information Training.gov Details
SITXCOM007 Show social and cultural sensitivity More Information Training.gov Details
SITXWHS005 Participate in safe work practices More Information Training.gov Details
Elective

Group A electives (SITXCCS010, SITXCOM008, SITTTVL001) are essential to meet packaging requirements.

The unit SITXFSA005 is offered to students due to the opportunity within the Tourism sector to work with permanent or temporary kitchen premises or smaller food preparation areas.

 
SITXCCS010 Provide visitor information More Information Training.gov Details
SITXCOM008 Provide a briefing or scripted commentary More Information Training.gov Details
SITTTVL001 Access and interpret product information More Information Training.gov Details
SITEEVT020 Source and use information on the events industry More Information Training.gov Details
BSBSUS211 Participate in sustainable work practices More Information Training.gov Details
SITXFSA005 Use hygienic practices for food safety More Information Training.gov Details
BSBTWK201 Work effectively with others More Information Training.gov Details

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
Unit Code Unit Name
SITTIND003 Source and use information on the tourism and travel industry
SITXCCS009 Provide customer information and assistance
SITXCCS011 Interact with customers
SITXCOM007 Show social and cultural sensitivity
SITXWHS005 Participate in safe work practices
SITXCCS010 Provide visitor information
SITXCOM008 Provide a briefing or scripted commentary
SITTTVL001 Access and interpret product information
SITEEVT020 Source and use information on the events industry
BSBSUS211 Participate in sustainable work practices
SITXFSA005 Use hygienic practices for food safety
BSBTWK201 Work effectively with others

Course Assessment Information

RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Assessment Types
Written/Electronic Assessment
Third Party Verification
RPL
Practical Task
Project
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.

Domestic 2024 Availabilities

Online

Online
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
December: Full Time/Part Time

Start TAFE Now (STN) - Online

Online
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
December: Full Time/Part Time

Trainees

There are currently no intakes scheduled for this course structure.
For individual class days and times for each intake please check the TAFE Timetable located here
More Details
No additional details have been provided.