|SIT20316||Certificate II in Hospitality|
|Delivery Mode||Varied: Face to Face Classroom, Workshop, Computer generated supervised learning|
|Course Duration||Up to 6 months|
|Nominal Study Hours||400 hours|
|Work Based Training||24 hours|
|Qualification Level||Certificate II|
|Cost||$3000.00 + $200.00 materials fee (These fees are subject to change without notice. Please contact ANIBT marketing staff for the latest fees.)|
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
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
- room attendant
Participants need to complete 12 units of competency consisting of:
- (6) Core Units
- (6) Elective Units
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Timetabled contact hours for this qualification are 400 hours
|Unit Code||Unit Name|
|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|
|Unit Code||Unit Name|
|SITHIND001||*Use hygienic practices for hospitality service|
|SITHFAB005||*Prepare and serve espresso coffee|
|SITHFAB002||Provide responsible service of alcohol|
|SITXCCS001||*Provide customer information and assistance|
|HLTAID003||Provide first aid|
|SITXFSA001||*Use hygienic practices for food safety|
ANIBT may change the elective units based on industry, student needs and trainer availability.
This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.
It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
All personnel at all levels use this skill in the workplace during the course of their daily activities.
The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.
This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.
This unit describes the performance outcomes, skills and knowledge required to provide effective hospitality service to customers during service periods.
It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.
The unit applies to individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels.
It applies to frontline operational service personnel who deal directly with customers on a daily basis. They work with very little independence and under close supervision, applying little discretion and judgement as they follow predefined organisational procedures and report discrepancies to a higher level staff member for action.
This unit describes the performance outcomes, skills and knowledge required to deliver fundamental customer service to both internal and external customers. It requires the ability to greet and serve customers, and respond to a range of basic customer service enquiries, including routine customer problems.
The unit applies to frontline service personnel who operate under close supervision and with guidance from others. They provide routine customer service and would not be expected to respond to complex customer requests or complaints.
This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.
This unit describes the skills and knowledge required to provide a first aid response to a casualty. The unit applies to all workers who may be required to provide a first aid response in a range of situations, including community and workplace settings.
Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event,
exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others.
The skills and knowledge to ensure food safety are covered in SITXFSA001 Use hygienic practices for food safety.
The unit applies to all hospitality service environments.
Individuals at all levels use this skill in the workplace during the course of their daily activities.
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders.
Complex repairs of equipment would be referred to specialist service technicians.
Preparation of coffee beverages using other methods is covered in SITHFAB004 Prepare and serve non-alcoholic beverages.
This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.
It applies to espresso machine operators who operate with some level of independence and under limited supervision.
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.
Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.
The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.
The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.
Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.
This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.
Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
This unit describes the performance outcomes, skills and knowledge required to provide customers with information and assistance on facilities, products and services.
The unit applies to frontline service personnel working in a range of tourism, travel, hospitality, entertainment and cultural contexts. Information and assistance are often provided face-to-face, but may be by telephone or other remote mechanisms.
Customer service personnel working under supervision undertake this function, but the unit is also relevant to those working in operational roles where customer service may not be the main focus of work, e.g. animal handlers in a zoo or technicians in a theatre.
This unit describes the skills and knowledge required to assist in managing stakeholder relationships during a project. It involves ensuring timely and appropriate involvement of key individuals, organisations and groups throughout the project.
ANIBT may change the elective units based on industry, student needs and trainer availability.
A wide variety of assessments methods will be employed to assess student competence in each unit. These include but are not limited to:
- Demonstration and observation
- Review questions and answers
- Group assignments
- Individual projects / portfolios
- Case studies
- Role plays
There are no pre-requisites for entry into this qualification. However, it is highly recommended that students are currently in a workplace or have access to a workplace for this course.
For International Students
Please check with the Australian Department of Immigration and Border Protection regarding international students enrolling into any on-line only based qualifications.
The Australian government publishes rules for English language proficiency for international students applying for entry to vocational training. You should establish your country’s assessment level by reading the DHA rules at www.immi.gov.au/students/. Be aware that the rules are subject to change from time to time.
Generally, to demonstrate English language proficiency for doing a Certificate or Diploma course, an international student needs one of the following test scores:
A summary of test score equivalencies for all English language tests accepted by the department is provided below.
English Language proficiency level
Listening & Reading 4.0
Listening: 12 Reading: 13
Proficient (for points tested
Listening & Reading: 24
Superior (for points tested
Listening: 28 Reading: 29
ANIBT also accepts completion of a recognised equivalent English preparation course from an accredited ELICOS provider. Admission may be approved if the language of instruction in the student’s home country is English or if English has been the language spoken in the student’s home.
Overseas students who do not provide a satisfactory score from an English test recognised by DIBP will be interviewed to ascertain their language, literacy and numeracy (LLN) skills.
All students must complete a Language, Literacy and Numeracy test at ANIBT as part of the enrolment process.
If necessary, the student will need to complete an English language course at ANIBT before being admitted to a vocational training Certificate or Diploma course.
Upon successful completion of this course, you will receive a nationally recognised qualification
SIT20316 Certificate II in Hospitality issued by the Australian National Institute of Business and Technology Pty Ltd (ANIBT).
The Australian National Institute of Business and Technology Pty Ltd is a Registered Training Organisation (Provider number: 21368) registered with the Australian Skills Quality Authority (ASQA).
ANIBT’s programs allow participants to undertake their studies in a variety of flexible ways including:
- Computer generated supervised learning*
ANIBT has regular intakes for its classroom-based courses as follows:
January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake
Please contact ANIBT to discuss your specific study and qualification requirements and how we can tailor a program to suit your specific requirements.
After successful completion of your Certificate III, you will have many other study options available to you. These may include Certificate IV and up to Diploma, Advanced Diploma level and Bachelor qualifications
Recognition of Prior Learning (RPL)
Students may be able to shorten the length of their chosen course by taking into account previous training, employment experience or other life skills that directly relate to the competencies the Unit of competency is assessing.
Please contact ANIBT directly on +61 3 9620 3099 to discuss your previous experience and we will be able to guide you through the RPL process.
Credit Transfer (CT)
Students may be able to shorten the length of their chosen course by taking into account previous studies.
ANIBT recognises AQTF registered organisations for credit transfers.
Please contact ANIBT directly on +61 3 9620 3099 to discuss your previous studies and we will be able to guide you through the credit transfer process.
It is expected that all students will have access to their own personal computer and the internet. This is essential for regular research and also on-line based assessment work throughout the course.