Qualification details

SIT20207 - Certificate II in Hospitality (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 01/Jan/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to SIT20212 - Certificate II in HospitalityReplaces and is equivalent to SIT20207 Certificate II in Hospitality. Intent of the qualification remains unchanged. Total number of units reduced by 1. Elective units reduced from 6 to 5 units. 18/Jan/2013
Is superseded by and equivalent to SIT20213 - Certificate II in HospitalityThe SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013. 11/Oct/2013

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the 'Code' columnTitleSort Table listing Units of Competency by the 'Title' columnEssential
SIRXCCS001A - Apply point-of-sale handling proceduresApply point-of-sale handling procedures N/A
SITHACS001B - Provide accommodation reception servicesProvide accommodation reception services N/A
SITHACS003A - Provide porter servicesProvide porter services N/A
SITHACS004B - Provide housekeeping services to guestsProvide housekeeping services to guests N/A
SITHACS005B - Prepare rooms for guestsPrepare rooms for guests N/A
SITHACS006B - Clean premises and equipmentClean premises and equipment N/A
SITHACS007B - Launder linen and guest clothesLaunder linen and guest clothes N/A
SITHCCC001B - Organise and prepare foodOrganise and prepare food N/A
SITHCCC002A - Present foodPresent food N/A
SITHCCC003B - Receive and store kitchen suppliesReceive and store kitchen supplies N/A
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 431000 Hospitality Workers 
ASCO (occupation type) Identifier 632 Hospitality Workers 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 521 Certificate II 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 431000 Hospitality Workers 14/Dec/2009 
ASCO (occupation type) Identifier 632 Hospitality Workers 14/Dec/2009 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 14/Dec/2009 
Qualification/Course Level of Education Identifier 521 Certificate II 14/Dec/2009 
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Modification History

Not applicable.

Description

This qualification provides the skills and knowledge for an individual to be competent in a range of activities and functions requiring basic operational knowledge and limited practical skills in a defined context. Work would be undertaken in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.

The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.

Job roles 

Individuals with this qualification are able to perform roles such as:

  • undertaking mise en place prior to service
  • serving food and beverage to tables
  • preparing and serving drinks at a bar
  • selling beverages in a retail liquor outlet
  • attending gaming machines
  • providing housekeeping services
  • providing reception or front desk services
  • providing assistance in a catering operation.

Possible job titles include:

  • bar attendant
  • bottle shop attendant
  • catering assistant
  • food and beverage attendant
  • housekeeping attendant
  • porter
  • receptionist or front office assistant
  • gaming attendant.

Prerequisite requirements 

There are no prerequisites for entry to this qualification.

Pathways Information

Not applicable.

Licensing/Regulatory Information

Not applicable.

Entry Requirements

Not applicable.

Employability Skills Summary

EMPLOYABILITY SKILLS SUMMARY 

SIT20207 Certificate II in Hospitality 

The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Employability skill 

Industry /enterprise requirements for this qualification include :

Communication 

Communicating with colleagues and customers to assist with the coordination of customer's hospitality experience; interpreting verbal and written information on hospitality products and customer requirements; providing clear and accurate verbal and written information to customers and colleagues in a culturally appropriate manner to ensure a positive hospitality experience.

Teamwork 

Working as a team member, taking instructions from others and understanding own role in servicing the needs of the hospitality customer; supporting other team members to coordinate hospitality sales and operational activities to achieve quality service delivery of the hospitality product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers.

Problem solving 

Thinking about problems that relate to own role in hospitality sales and operational activities; avoiding problems by planning own day-to-day operational activities; clarifying the extent of problems and requesting assistance from team members and supervisors in resolving operational details; using predetermined policies and procedures to guide solutions to customer or operational problems associated with hospitality sales and service.

Initiative and enterprise 

Identifying and discussing better ways to coordinate hospitality sales and operational activities and to manage safety risks by participating in group risk assessment activities.

Planning and organising 

Collecting, analysing and organising information to allow for efficient coordination of hospitality sales and operational activities; using appropriate predetermined policies and procedures to guide hospitality selling and operational activities.

Self-management 

Understanding and complying with the legal responsibilities that apply to own role in servicing the hospitality customer; knowing own job role and responsibilities in hospitality sales and operational activities; seeking feedback and guidance from supervisors on success in hospitality sales and operational activities.

Learning 

Knowing the structure of networks within and sources of new information on the hospitality industry to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services.

Technology 

Understanding the operating capability of and selecting and using technology that assists in hospitality sales and operational activities; correctly using equipment to ensure personal safety in the workplace.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.

Packaging Rules

QUALIFICATION RULES 

To achieve a Certificate II in Hospitality, 12 units must be completed:

  • all 6 core units
  • 6 elective units:

For this qualification, electives may be selected to meet either a specialist or multi-skilled job outcome, as follows.

Specialisations :

  • a minimum of 4 elective units must be selected from either Elective Group A - Food and Beverage or Elective Group B -Accommodation Services.
  • the remaining units may be selected from the general elective units listed below, or from this or another endorsed Training Package or accredited course
  • a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

Multi-skilling :

  • a minimum of 4 elective units must be selected from the general elective units listed below,
  • a maximum of 2 elective units may be selected from the Commercial Cookery and Catering units below
  • the remaining units may be selected from this or another endorsed Training Package or accredited course
  • a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

CORE UNITS 

SITHIND001B

Develop and update hospitality industry knowledge

SITXCOM001A

Work with colleagues and customers

SITXCOM002A

Work in a socially diverse environment

SITXOHS001B

Follow health, safety and security procedures

SITXOHS002A

Follow workplace hygiene procedures

Plus one of the following :

SITHFAB020A

Apply food and beverage skills in the workplace*

SITHIND002A

Apply hospitality skills in the workplace**

* For candidates completing a Food and Beverage specialisation, SITHFAB020A Apply food and beverage skills in the workplace must be completed.

** For candidates NOT completing a Food and Beverage specialisation, SITHIND002A Apply hospitality skills in the workplace must be completed.

ELECTIVE GROUP A  - FOOD AND BEVERAGE 

Food and Beverage 

SITHFAB001C

Clean and tidy bar areas

SITHFAB002C

Operate a bar

SITHFAB003A

Serve food and beverage to customers

SITHFAB004A

Provide food and beverage service

SITHFAB005A

Provide table service of alcoholic beverages

SITHFAB007A

Complete retail liquor sales

SITHFAB008A

Provide room service

SITHFAB009A

Provide responsible service of alcohol

SITHFAB010C

Prepare and serve non-alcoholic beverages

SITHFAB011A

Develop and update food and beverage knowledge

SITHFAB012B

Prepare and serve espresso coffee

SITHFAB227A

Operate and monitor cellar systems

ELECTIVE GROUP B  - ACCOMMODATION SERVICES 

Accommodation Services 

SITHACS001B

Provide accommodation reception services

SITHACS003A

Provide porter services

SITHACS004B

Provide housekeeping services to guests

SITHACS005B

Prepare rooms for guests

SITHACS006B

Clean premises and equipment

SITHACS007B

Launder linen and guest clothes

Client and Customer Service 

SITXCCS001B

Provide visitor information

SIRXCCS001A

Apply point-of-sale handling procedures

Tourism Sales and Operations 

SITTTSL007B

Receive and process reservations

SITTTSL010B

Control reservations or operations using a computerised system

GENERAL ELECTIVE UNITS 

Accommodation Services 

SITHACS001B

Provide accommodation reception services

SITHACS003A

Provide porter services

SITHACS004B

Provide housekeeping services to guests

SITHACS005B

Prepare rooms for guests

SITHACS006B

Clean premises and equipment

SITHACS007B

Launder linen and guest clothes

Administration 

SITXADM001A

Perform office procedures

Client and Customer Service 

SITXCCS001B

Provide visitor information

SITXCCS002A

Provide quality customer service

SIRXCCS001A

Apply point-of-sale handling procedures

SITXCCS004A

Provide club reception services

Commercial Cookery and Catering 

SITHCCC001B

Organise and prepare food

SITHCCC002A

Present food

SITHCCC003B

Receive and store kitchen supplies

SITHCCC004B

Clean and maintain kitchen premises

SITHCCC006A

Prepare appetisers and salads

SITHCCC007A

Prepare sandwiches

SITHCCC030A

Package prepared foodstuffs

SITHCCC031A

Operate a fast food outlet

Finance 

SITXFIN001A

Process financial transactions

SITXFIN002A

Maintain financial records

Food and Beverage 

SITHFAB001C

Clean and tidy bar areas

SITHFAB002C

Operate a bar

SITHFAB003A

Serve food and beverage to customers

SITHFAB004A

Provide food and beverage service

SITHFAB005A

Provide table service of alcoholic beverages

SITHFAB007A

Complete retail liquor sales

SITHFAB008A

Provide room service

SITHFAB009A

Provide responsible service of alcohol

SITHFAB010C

Prepare and serve non-alcoholic beverages

SITHFAB011A

Develop and update food and beverage knowledge

SITHFAB012B

Prepare and serve espresso coffee

SITHFAB020A

Apply food and beverage skills in the workplace

SITHFAB227A

Operate and monitor cellar systems

Food Safety 

SITXFSA003A

Transport and store food in a safe and hygienic manner

Gaming 

SITHGAM001A

Attend gaming machines

SITHGAM002A

Operate a TAB outlet

SITHGAM003A

Conduct a Keno game

SITHGAM006A

Provide responsible gambling services

Inventory 

SITXINV001A

Receive and store stock

Languages other than English 

SITXLAN1__A

Conduct basic workplace oral communication in a language other than English

SITXLAN2__A

Conduct routine workplace oral communication in a language other than English

Tourism Sales and Operations 

SITTTSL007B

Receive and process reservations

SITTTSL010B

Control reservations or operations using a computerised system

Working in Industry  - Tourism 

SITTIND001B

Develop and update tourism industry knowledge

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Bar attendant in a club or hotel  (Food and Beverage specialisation )

SITHFAB001C Clean and tidy bar areas

SITHFAB002C Operate a bar

SITHFAB227A Operate and monitor cellar systems

SITHFAB009A Provide responsible service of alcohol

SITHGAM006A Provide responsible gambling services

SITXFIN001A Process financial transactions

Retail liquor outlet attendant  (Food and Beverage specialisation )

SITHFAB002C Operate a bar

SITHFAB227A Operate and monitor cellar systems

SITHFAB007A Complete retail liquor sales

SITHFAB009A Provide responsible service of alcohol

SITXFIN001A Process financial transactions

SITXINV001A Receive and store stock

Catering assistant  (Multi -skilling )

SIRXCCS001A Apply point-of-sale handling procedures

SITHACS006B Clean premises and equipment

SITHCCC030A Package prepared foodstuffs

SITHFAB003A Serve food and beverage to customers

SITXFSA003A Transport and store food in a safe and hygienic manner

SITXINV001A Receive and store stock

Food and beverage attendant in a cafe  (Multi -skilling )

SIRXCCS001A Apply point-of-sale handling procedures

SITHACS006B Clean premises and equipment

SITHCCC007A Prepare sandwiches

SITHFAB003A Serve food and beverage to customers

SITHFAB010C Prepare and serve non-alcoholic beverages

SITHFAB012B Prepare and serve espresso coffee

Waiter in a hotel restaurant  (Food and Beverage specialisation )

SITHFAB004A Provide food and beverage service

SITHFAB005A Provide table service of alcoholic beverages

SITHFAB009A Provide responsible service of alcohol

SITHFAB011A Develop and update food and beverage knowledge

SITHFAB012B Prepare and serve espresso coffee

SITXFIN001A Process financial transactions

Housekeeping attendant  (Accommodation Services specialisation )

SITHACS004B Provide housekeeping services to guests

SITHACS005B Prepare rooms for guests

SITHACS006B Clean premises and equipment

SITHACS007B Launder linen and guest clothes

SITXCCS001B Provide visitor information

SITXINV001A Receive and store stock

Porter  (Multi -skilling )

SITHACS003A Provide porter services

SITTIND001B Develop and update tourism industry knowledge

SITXCCS001B Provide visitor information

SITXCCS002A Provide quality customer service

SITXLAN1__A Conduct basic workplace oral communication in a language other than English

Receptionist in a motel  (Accommodation Services specialisation )

SITHACS001B Provide accommodation reception services

SITTTSL007B Receive and process reservations

SITTTSL010B Control reservations or operations using a computerised system

SITXADM001A Perform office procedures

SITXCCS001B Provide visitor information

SITXFIN002A Maintain financial records

Gaming attendant in a club or hotel  (Multi -skilling )

SITHFAB003A Serve food and beverage to customers

SITHGAM001A Attend gaming machines

SITHGAM002A Operate a TAB outlet

SITHGAM003A Conduct a Keno game

SITHGAM006A Provide responsible gambling services

SITXFIN001A Process financial transactions

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