Certificate II in Hospitality
VET National Code: SIT20316
The Certificate II in Hospitality provides basic skills and knowledge for students to work as operational staff in hospitality establishments. Students use a defined and limited range of hospitality operational skills. They are involved in mainly routine and repetitive tasks using practical skills and basic industry knowledge.
This qualification provides pathways to work in various hospitality settings such as restaurants, hotels, motels, catering operations, cafes and coffee shops.
- Barista (Espresso Coffee Machine Operator)
- Food and Beverage Attendant
- Front Desk Receptionist
- Function Attendant
- Function Host
- Bar Attendant
- Wait Staff
his course is only available to domestic students and International students on a Working Holiday Visa
Domestic Australian Students
- For Certificate level courses, students must have completed a minimum of Year 10 schooling or equivalent or to be a mature age student (20 years of age and above).
- Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.
- This course is approved by the Department of Human Services (Centrelink) for student payment. Domestic students who meets the requirements of an approved course of education and study may be eligible to receive student payment from the Department.
- Additional requirements below.
All students must be willing to apply, or already hold, a current National Police Clearance (not older than 3 months at time of enrolment). This is COMPULSORY for students/candidates to undertake workplace training.
- A National Police Clearance can be acquired from any Post Office for a small fee. Please allow 3 weeks for delivery. Students cannot attend work experience without this.
|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|
|SITHFAB005||Prepare and Serve Espresso Coffee|
|SITHFAB004||Prepare and Serve Non-Alcoholic Beverages|
|SITXFSA002||Participate in Safe Food Handling Practices|
|SITHFAB007||Serve Food and Beverage|
|HLTAID003||Provide First Aid|
|SITXFSA001||Use Hygiene Practices for Food Safety|
Mode of Delivery
- bar attendant
- bottle shop attendant
- catering assistant
- food and beverage attendant
- housekeeping attendant
- receptionist or front office assistant
- gaming attendant.
- Minimum 15 years of age (domestic students only). International students must be over 18 years of age before they can enrol at APSI
- Completion of Year 10 or high school or equivalent
- Minimum Academic IELTS 5.5 (no band less than 5.0) or Upper Intermediate Level English or equivalent (for International Students)
Each day of delivery follows the same structure. The first 2 hours involves trainer lead but student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their assessment tasks on premises (as a learning tool) utilising the specialised training facilities under the required supervision of the trainer.
Students need to attend classes at APSI for a minimum of 20 contact hours per week. Class hours will be scheduled between 9:00am to 5:00pm.
Timetables/Delivery Schedules/Classes may be offered from Monday to Saturday and subject to change without prior notice due to availability of training kitchens and teaching staff. Students will be given a timetable during orientation.
Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.
Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:
- Classroom exercises
- Practical demonstrations
- Group Activities
- Verbal and/or written questions
Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.
There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times. An apron will be provided by Australian Professional Skills Institute for all practical work.
All learners are required to wear in accordance with Perth Hospitality Academy Front of House and Cookery Students Dress Code while attending workplace training.
Recognition of Prior Learning
APS Institute gives students credits or recognition for skills and knowledge they already possess.
This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.
(Source: AQF Implementation Handbook 2007)
Location of Delivery
The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.