Qualification details

SIT20213 - Certificate II in Hospitality (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 11/Oct/2013

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT20207 - 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SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013. 17/Jan/2013
Supersedes and is equivalent to SIT20212 - Certificate II in HospitalityIntent of the qualification remains unchanged. SITXCOM201 Show social and cultural sensitivity replaces a core unit. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group Total number of units increased by 1. Elective units increased from 5 to 6 units. 10/Oct/2013
Is superseded by and equivalent to SIT20316 - Certificate II in Hospitality• Equivalent 02/Mar/2016

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
BSBCMM201A - Communicate in the workplaceCommunicate in the workplace Elective
BSBFIA301A - Maintain financial recordsMaintain financial records Elective
BSBITU201A - Produce simple word processed documentsProduce simple word processed documents Elective
BSBITU202A - Create and use spreadsheetsCreate and use spreadsheets Elective
BSBSUS201A - Participate in environmentally sustainable work practicesParticipate in environmentally sustainable work practices Elective
BSBWOR203B - Work effectively with othersWork effectively with others Core
BSBWOR204A - Use business technologyUse business technology Elective
CPPCLO2001A - Maintain hard floor surfacesMaintain hard floor surfaces Elective
CPPCLO2004A - Maintain carpeted floorsMaintain carpeted floors Elective
CPPCLO2009A - Clean glass surfacesClean glass surfaces Elective
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 113

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 05/Mar/2014 
ASCO (occupation type) Identifier 632 Hospitality Workers 05/Mar/2014 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 05/Mar/2014 
Qualification/Course Level of Education Identifier 521 Certificate II 11/Oct/2013 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Modification History

The version details of this endorsed qualification are in the table below. The latest information is at the top.

Version 

Comments 

1.0

Replaces and is equivalent to SIT20212 Certificate II in Hospitality.

Intent of the qualification remains unchanged.

SITXCOM201 Show social and cultural sensitivity replaces a core unit.

SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group.

SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group.

Total number of units increased by 1. Elective units increased from 5 to 6 units.

Description

This qualification reflects the role of individuals who 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. They work under direct supervision.

This qualification is suitable for VET in Schools (VETiS) delivery and for an Australian Apprenticeship pathway.

Job roles 

This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops.

Possible job titles include:

  • bar attendant
  • bottle shop attendant
  • café attendant
  • catering assistant
  • food and beverage attendant
  • front office assistant
  • gaming attendant
  • porter
  • room attendant.

Pathways Information

Pathways into the qualification 

Individuals may enter SIT20213 Certificate II in Hospitality with limited or no vocational experience and without a relevant lower level qualification.

Pathways from the qualification 

After achieving SIT20213 Certificate II in Hospitality, individuals could progress to a wide range of other qualifications in the hospitality and broader service industries.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.

Entry Requirements

There are no entry requirements for this qualification.

Employability Skills Summary

Employability Skill 

Industry/enterprise requirements for this qualification include: 

Communication

Interacting with customers in a polite and friendly manner, asking questions and actively listening to customers to determine their needs; providing clear and accurate information to customers and colleagues to ensure a positive hospitality experience; interpreting verbal and written information on hospitality products, services and operational procedures; discussing operational and service difficulties with colleagues and supervisors.

Initiative and enterprise

Identifying and discussing with supervisors better ways to organise hospitality operational and service activities; seeking information on new technologies and suggesting their use to supervisors, providing suggestions for better customer service provision.

Learning

Participating in activities to learn new things about the hospitality industry, new operational tasks and better ways of providing hospitality service; seeking and sharing information with colleagues on new hospitality products and services.

Planning and organising

Collecting and organising customer, product and procedural information to efficiently coordinate hospitality operational and service activities; planning both operational and daily activities to ensure a smooth workflow which delivers a positive service outcome for hospitality customers.

Problem-solving

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

Self-management

Following policies and procedures for legal compliance; taking responsibility for servicing the hospitality customer and knowing when to refer difficulties to supervisors; seeking feedback and guidance from supervisors on success in hospitality operational and service activities.

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 operational and service 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.

Technology

Understanding the operating capability of tools and equipment and selecting and safely using them; selecting and using the right personal protective equipment to manage personal safety in the workplace.

Packaging Rules

12 units must be completed:

  • 6 core units
  • 6 elective units, consisting of:
  • 1 unit from Group A
  • 3 units from Group B
  • 2 units from Group B, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

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.

Core units 

BSBWOR203B Work effectively with others

SITHIND201 Source and use information on the hospitality industry

SITHIND202 Use hospitality skills effectively

SITXCOM201 Show social and cultural sensitivity

SITXCCS202 Interact with customers

SITXWHS101 Participate in safe work practices

Elective units 

Group A 

SITHIND101 Use hygienic practices for hospitality service

SITXFSA101 Use hygienic practices for food safety

Group B 

Accommodation Services 

CPPCLO2001A Maintain hard floor surfaces

CPPCLO2004A Maintain carpeted floors

CPPCLO2009A Clean glass surfaces

CPPCLO2010A Clean ceiling surfaces and fittings

CPPCLO2017A Clean wet areas

CPPCLO2019A Sort and remove waste and recyclable materials

CPPCLO2035A Maintain cleaning storage areas

SITHACS101 Clean premises and equipment

SITHACS201 Provide housekeeping services to guests

SITHACS202 Prepare rooms for guests

SITHACS203 Launder linen and guest clothes

SITHACS204 Provide porter services 

Administration 

TLIE1005A Carry out basic workplace calculations

Client and Customer Service 

SITXCCS201 Provide visitor information

Communication and Teamwork 

BSBCMM201A Communicate in the workplace

SITXCOM101 Source and present information

Commercial Cookery and Catering 

SITHCCC102 Prepare simple dishes *

SITHCCC103 Prepare sandwiches *

SITHCCC104 Package prepared foodstuffs *

SITHCCC202 Produce appetisers and salads *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Computer Operations and ICT Management 

BSBITU201A Produce simple word processed documents

BSBITU202A Create and use spreadsheets

BSBWOR204A Use business technology

Environmental Sustainability 

BSBSUS201A Participate in environmentally sustainable work practices

Finance 

BSBFIA301A Maintain financial records

SITXFIN201 Process financial transactions

First Aid 

HLTAID003 Provide first aid

Food and Beverage 

SITHFAB101 Clean and tidy bar areas *

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar *^

SITHFAB203 Prepare and serve non-alcoholic beverages *

SITHFAB204 Prepare and serve espresso coffee *

SITHFAB205 Provide room service *

SITHFAB206 Serve food and beverage *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

^Prerequisite is SITHFAB201 Provide responsible service of alcohol

Food Safety 

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXFSA202 Transport and store food

Gaming 

SITHGAM201 Provide responsible gambling services

SITHGAM202 Attend gaming machines

SITHGAM203 Operate a TAB outlet

SITHGAM204 Conduct Keno games

›Prerequisite is SITHGAM201 Provide responsible gambling services

Inventory 

SITXINV201 Receive and store stock

SITXINV202 Maintain the quality of perishable items *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Kitchen Operations 

SITHKOP101 Clean kitchen premises and equipment *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Languages other than English 

SITXLAN21__ Conduct basic oral communication in a language other than English

SITXLAN22__ Conduct routine oral communication in a language other than English

Sales 

SIRRRPK006A Recommend liquor products

SIRXSLS201 Sell products and services

Working in Industry 

SITHIND101 Use hygienic practices for hospitality service

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

Bar attendant in a club or hotel 

SITHFAB101 Clean and tidy bar areas

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar

SITXFIN201 Process financial transactions

SITXFSA101 Use hygienic practices for food safety

SITXINV201 Receive and store stock

Catering assistant 

SITHCCC104 Package prepared foodstuffs

SITHFAB206 Serve food and beverage

SITHKOP101 Clean kitchen premises and equipment

SITXFSA101 Use hygienic practices for food safety

SITXINV201 Receive and store stock

SITXINV202 Maintain the quality of perishable items

Food and beverage attendant in a cafe 

SITHFAB203 Prepare and serve non-alcoholic beverages

SITHFAB204 Prepare and serve espresso coffee

SITHFAB206 Serve food and beverage

SITXFIN201 Process financial transactions

SITXFSA101 Use hygienic practices for food safety

SIRXSLS201 Sell products and services

Gaming attendant in a club or hotel 

BSBWOR204A Use business technology

SITHGAM201 Provide responsible gambling services

SITHGAM202 Attend gaming machines

SITHGAM204 Conduct Keno games

SITHIND101 Use hygienic practices for hospitality service

SITXFIN201 Process financial transactions

Housekeeping attendant 

BSBSUS201A Participate in environmentally sustainable work practices

SITHACS101 Clean premises and equipment

SITHACS201 Provide housekeeping services to guests

SITHACS202 Prepare rooms for guests

SITHIND101 Use hygienic practices for hospitality service

SITXINV201 Receive and store stock

Porter 

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR204A Use business technology

SITHACS204 Provide porter services

SITHIND101 Use hygienic practices for hospitality service

SITXCCS201 Provide visitor information

SITXLAN21__ Conduct basic oral communication in a language other than English

Training component details
The following details are displayed for each different NRT:-

Training packages

- Training package details
- Training package components

Qualifications

- Qualification details
- Qualification components

Accredited courses

- Accredited course details

Modules

- Module details

Units of competency

- Units of competency details
- Unit components

Skill sets

- Skill set details
- Skill set components

Click on the Export link to export the NRT information to MS Word or PDF.

Click on the Manage notification link to create or change a notification for this NRT.

When selecting the Display history check box a set of tables will appear displaying a log of historical values describing what has changed and when over time.

If you have access to make changes to an NRT, click on the Edit link on the upper right hand side of the summary box.