Course Summary
Develop practical hospitality industry knowledge and skills to prepare you for entry level roles in settings such as cafes, restaurants, bars and other hospitality venues. Through simulated training you will learn to prepare espresso, responsibly serve alcohol, and handle food safely.
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.
Requirements - To Be Eligible
For your application to be considered, you must meet the following entry requirements.
Language Literacy Numeracy and Digital LiteracyTo help us understand how best to support you, you’ll need to complete the BKSB (Basic Key Skills Builder) online literacy, numeracy and digital literacy assessments to progress your application. Alternatively, completion of an equal or higher level course may exempt you from this testing.
Entry RequirementsCommencing Start TAFE Now students must be in either Year 10 (and 15 years of age before commencement date) or Year 11.
Start TAFE Now students must supply a completed and signed Start Study Now Authorisation form.
Requirements - During Your Study
While not needed to apply, you'll need to meet the following requirements throughout your studies.
PPE and Resource RequirementsStudents must have access to a computer with internet and have basic computer skills.
Students must wear appropriate clothing and Personal Protective Equipment (PPE) while in kitchens, restaurants and training areas. PPE is required to help keep students safe in practical learning environments.
What to wear:
For class
- Footwear - Closed in black shoes (enclosed toe)
- Bottoms: Black knee length shorts or skirts, or long black dress pants
- Tops: Plain black polo or t-shirt (no images)
For service days
- Footwear: Closed in black shoes (enclosed toe)
- Bottoms: black knee length shorts or skirts, or long black dress pants
- Top: plain black or white button shirt or blouse (short sleeved or ¾ sleeve)
Not permitted:
- Leggings, jeans, short shorts. singlets, cargo pants, or tops that expose the body
Students undertaking SIT20322 Certificate II in Hospitality must possess the physical, behavioural, communication and cognitive capabilities necessary to participate safely and effectively in hospitality learning and workplace environments. This includes the ability to communicate with customers and colleagues, follow workplace instructions, perform routine hospitality tasks, comply with work health and safety and hygiene requirements, work collaboratively with others, and undertake required learning and assessment activities.
Other Requirements12 service periods are required for this qualification
Please note, on campus-based delivery requires minimum student numbers to be met prior to course commencement
Course Details
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| Student Availability |
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| Fees |
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| Application Mode |
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| How to Apply | Please Enquire or Apply Now | ||||||||||||
| Study Area |
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| Skill Area |
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| AQF Level | Level 2: Certificate II |
Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
|---|---|
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International Students CRICOS Codes |
Not Applicable |
Student Outcomes, Career Opportunities and Occupations
SIT20322 Certificate II in Hospitality provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
- Complete 6 core units
- 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.
This course is available to study over 36 weeks part-time with students participating in on-campus training one day per week. Training dates, times and locations will be provided to students upon admittance to the course. To develop hospitality skills student must participate in 12 service periods which can be completed during on campus restaurant service or during the students own work/volunteer service time within the industry. This course is competency based, so it may be possible for learners to complete their training sooner if they have reached the required skill level.
The Certificate II in Hospitality has been designed to combine hands-on practical training with industry-relevant knowledge, helping students build the foundational skills required for a career in the hospitality industry.
You will gain hands-on experience in a real-world simulated learning environment, performing routine hospitality tasks while developing practical skills in preparing and serving espresso coffee and non-alcoholic beverages. Students will also complete training to meet the requirements for the responsible service of alcohol. Throughout the course, you will develop the knowledge and practical skills required to handle food safely, maintain workplace health and safety standards, and participate in sustainable workplace practices. Additionally, you will build strong customer service skills to create positive guest experiences, communicate effectively with customers and colleagues, and work with cultural awareness when interacting with people from diverse backgrounds.
- On-campus
|
Group 1 SITXFSA005 Use hygienic practices for food safety is a pre-requisite unit for SITHFAB025 Prepare and serve espresso coffee. The pre-requisite unit must be fully completed prior to the commencement of SITHFAB025 Prepare and serve espresso coffee. SITHIND007 Use hospitality skills effectively requires the completion of 12 complete service periods. These service periods can be completed during on campus Restaurant services or during the students own work/volunteer service time within the industry. |
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|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| SITHIND007 | Use hospitality skills effectively | More Information | Training.gov Details | |
|
Group 2 Students, please enroll into one full cluster at a time in the order outlined. The pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be fully completed prior to the commencement of SITHFAB024 Prepare and serve non-alcoholic beverages. |
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| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
| SITXCCS011 | Interact with customers | More Information | Training.gov Details | |
| BSBTWK201 | Work effectively with others | More Information | Training.gov Details | |
|
Group 3 Students, please enroll into one full cluster at a time in the order outlined.
|
||||
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| BSBSUS211 | Participate in sustainable work practices | More Information | Training.gov Details | |
Unit Sequence
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 2 | SITXWHS005 - Participate in safe work practices |
| 3 | SITHFAB025 - Prepare and serve espresso coffee |
| 4 | SITHIND007 - Use hospitality skills effectively |
| 5 | SITHFAB021 - Provide responsible service of alcohol |
| 6 | SITHFAB024 - Prepare and serve non-alcoholic beverages |
| 7 | BSBCMM211 - Apply communication skills |
| 8 | SITXCCS011 - Interact with customers |
| 9 | BSBTWK201 - Work effectively with others |
| 10 | SITXCOM007 - Show social and cultural sensitivity |
| 11 | SITHIND006 - Source and use information on the hospitality industry |
| 12 | BSBSUS211 - Participate in sustainable work practices |
This course is available to study over 36 weeks part-time with students participating in on-campus training one day per week. Training dates, times and locations will be provided to students upon admittance to the course. To develop hospitality skills student must participate in 12 service periods which can be completed during on campus restaurant service or during the students own work/volunteer service time within the industry. This course is competency based, so it may be possible for learners to complete their training sooner if they have reached the required skill level.
The Certificate II in Hospitality has been designed to combine hands-on practical training with industry-relevant knowledge, helping students build the foundational skills required for a career in the hospitality industry.
You will gain hands-on experience in a real-world simulated learning environment, performing routine hospitality tasks while developing practical skills in preparing and serving espresso coffee and non-alcoholic beverages. Students will also complete training to meet the requirements for the responsible service of alcohol. Throughout the course, you will develop the knowledge and practical skills required to handle food safely, maintain workplace health and safety standards, and participate in sustainable workplace practices. Additionally, you will build strong customer service skills to create positive guest experiences, communicate effectively with customers and colleagues, and work with cultural awareness when interacting with people from diverse backgrounds.
- On-campus
|
Group 1 SITXFSA005 Use hygienic practices for food safety is a pre-requisite unit for SITHFAB025 Prepare and serve espresso coffee. The pre-requisite unit must be fully completed prior to the commencement of SITHFAB025 Prepare and serve espresso coffee. SITHIND007 Use hospitality skills effectively. requires the completion of 12 complete service periods. These service periods can be completed during on campus Restaurant services or during the students own work/volunteer service time within the industry. Students, please enroll into one full cluster at a time in the order outlined. |
||||
|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| SITHIND007 | Use hospitality skills effectively | More Information | Training.gov Details | |
|
Group 2 The pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be fully completed prior to the commencement of SITHFAB024 Prepare and serve non-alcoholic beverages. Students, please enroll into one full cluster at a time in the order outlined. |
||||
| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
| SITXCCS011 | Interact with customers | More Information | Training.gov Details | |
| BSBTWK201 | Work effectively with others | More Information | Training.gov Details | |
|
Group 3 Students, please enroll into one full cluster at a time in the order outlined. |
||||
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| BSBSUS211 | Participate in sustainable work practices | More Information | Training.gov Details | |
Unit Sequence
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 2 | SITXWHS005 - Participate in safe work practices |
| 3 | SITHFAB025 - Prepare and serve espresso coffee |
| 4 | SITHIND007 - Use hospitality skills effectively |
| 5 | SITHFAB021 - Provide responsible service of alcohol |
| 6 | SITHFAB024 - Prepare and serve non-alcoholic beverages |
| 7 | BSBCMM211 - Apply communication skills |
| 8 | SITXCCS011 - Interact with customers |
| 9 | BSBTWK201 - Work effectively with others |
| 10 | SITXCOM007 - Show social and cultural sensitivity |
| 11 | SITHIND006 - Source and use information on the hospitality industry |
| 12 | BSBSUS211 - Participate in sustainable work practices |
This course is available to study over 72 weeks part-time with students participating in on-campus training at Trinity College. Training dates, times and locations will be provided to students upon admittance to the course. To develop hospitality skills student must participate in 12 service periods which can be completed during on campus restaurant service or during the students own work/volunteer service time within the industry. This course is competency based, so it may be possible for learners to complete their training sooner if they have reached the required skill level.
The Certificate II in Hospitality has been designed to combine hands-on practical training with industry-relevant knowledge, helping students build the foundational skills required for a career in the hospitality industry.
You will gain hands-on experience in a real-world simulated learning environment, performing routine hospitality tasks while developing practical skills in preparing and serving espresso coffee and non-alcoholic beverages. Students will also complete training to meet the requirements for the responsible service of alcohol. Throughout the course, you will develop the knowledge and practical skills required to handle food safely, maintain workplace health and safety standards, and participate in sustainable workplace practices. Additionally, you will build strong customer service skills to create positive guest experiences, communicate effectively with customers and colleagues, and work with cultural awareness when interacting with people from diverse backgrounds.
- Online
|
Group 1 - Year 11 SITXFSA005 Use hygienic practices for food safety is a pre-requisite unit for SITHFAB024 Prepare and serve non-alcoholic beverages and SITHFAB025 Prepare and serve espresso coffee. Students, please enroll into one full cluster at a time in the order outlined. |
||||
|---|---|---|---|---|
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
|
Group 2 -Year 11 The pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be fully completed prior to the commencement of SITHFAB025 Prepare and serve espresso coffee. SITHIND007 Use hospitality skills effectively. requires the completion of 12 complete service periods. These service periods can be completed during relevant College services or during the students own work/volunteer service time within the industry. Students, please enroll into one full cluster at a time in the order outlined. |
||||
| SITHIND007 | Use hospitality skills effectively | More Information | Training.gov Details | |
| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
|
Group 3 - Year 11 The pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be fully completed prior to the commencement of SITHFAB024 Prepare and serve non-alcoholic beverages. Students, please enroll into one full cluster at a time in the order outlined. |
||||
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
|
Group 4 - Year 11 Students, please enroll into one full cluster at a time in the order outlined. |
||||
| SITXCCS011 | Interact with customers | More Information | Training.gov Details | |
|
Group 5 - Year 12 Students, please enroll into one full cluster at a time in the order outlined. |
||||
| BSBTWK201 | Work effectively with others | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| Group 6 - Year 12 | ||||
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| BSBSUS211 | Participate in sustainable work practices | More Information | Training.gov Details | |
Unit Sequence
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXWHS005 - Participate in safe work practices |
| 2 | SITXFSA005 - Use hygienic practices for food safety |
| 3 | SITHFAB021 - Provide responsible service of alcohol |
| 5 | SITHFAB025 - Prepare and serve espresso coffee |
| 6 | SITHFAB024 - Prepare and serve non-alcoholic beverages |
| 7 | BSBCMM211 - Apply communication skills |
| 8 | SITXCCS011 - Interact with customers |
| 9 | BSBTWK201 - Work effectively with others |
| 10 | SITXCOM007 - Show social and cultural sensitivity |
| 11 | SITHIND006 - Source and use information on the hospitality industry |
| 12 | BSBSUS211 - Participate in sustainable work practices |
| Unit Code | Unit Name |
|---|---|
| SITHIND007 | Use hospitality skills effectively |
12 months full time. Students must be working full or part time in industry and have a registered training contract. However, as it is competency based, it may be possible for learners to complete their training sooner if they have reached the required skill level and have agreed workplace sign off.
- Employer Based (VET Providers Only)
|
Core SITHIND007 Use hospitality skills effectively. requires the completion of 12 complete service periods. |
||||
|---|---|---|---|---|
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| BSBTWK201 | Work effectively with others | More Information | Training.gov Details | |
| SITHIND007 | Use hospitality skills effectively | 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 | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
|
Elective SITXFSA005 Use hygienic practices for food safety is a pre-requisite for many food and beverage units. This pre-requisite unit must be completed prior to the commencement of any other electives. |
||||
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| BSBSUS211 | Participate in sustainable work practices | More Information | Training.gov Details | |
| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
Unit Sequence
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXWHS005 - Participate in safe work practices |
| 2 | SITXFSA005 - Use hygienic practices for food safety |
| 3 | BSBSUS211 - Participate in sustainable work practices |
| 4 | SITHFAB021 - Provide responsible service of alcohol |
| 5 | BSBCMM211 - Apply communication skills |
| 6 | BSBTWK201 - Work effectively with others |
| 7 | SITHFAB024 - Prepare and serve non-alcoholic beverages |
| 8 | SITHFAB025 - Prepare and serve espresso coffee |
| 9 | SITHIND007 - Use hospitality skills effectively |
| 10 | SITXCCS011 - Interact with customers |
| 11 | SITXCOM007 - Show social and cultural sensitivity |
| 12 | SITHIND006 - Source and use information on the hospitality industry |
Course Assessment Information
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 |
| Practical Task |
| Third Party Verification |
| Project |
| RPL |
| Other |
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