Certificate II in Hospitality



Certificate II

This qualification provides fundamental skills and knowledge for operational staff in hospitality establishments. It serves as a pathway to work in restaurants, hotels, motels, catering operations, cafes, and more.

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Qualification Overview

Qualification Code:


Qualification Name:

Certificate II in Hospitality


Classroom – Study | Online | RPL | Credit Transfer

Offered By

This qualification gives fundamental aptitudes and knowledge to students to work as operational staff in cordiality foundations. This capability gives pathways to work in different neighborliness settings, for example, eateries, inns, motels, cooking tasks, bistros, and cafés.

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade.   Book an online appointment to discuss further.

Why Study the SIT20322 Certificate II in Hospitality?

The SIT20322  Certificate II in Hospitality program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely. This SIT20322 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across hospitality industry. Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.
This qualification mirrors the aptitudes and information expected of people who utilize a characterized and restricted scope of friendliness operational abilities. They are engaged with for the most part normal and redundant assignments utilizing pragmatic abilities and fundamental industry information. They work under direct supervision. This capability is reasonable for VET in Schools (VETiS) conveyance and for an Australian Apprenticeship pathway.
You should give a scope of proof to help your assessor to settle on a choice about your capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.
  •  Transcripts or evaluations from related past capabilities.
  • Apprenticeship papers.
  • ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
  • Recordings or photographs of your work.
  • Statements/solicitations and stock requests Temperature sheets
  • Booking sheets/appointmemt setting sheets
  • Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
  • Preparation sheets
  • Menus and plans etc asked or required by the RTO

If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.
For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.
  • Bar attendant
  • Container shop attendant
  • Bistro orderly
  • Cooking associate
  • Nourishment and drink attendant
  • Front office aide
  • Gaming orderly
  • Doorman
  • Room attendant

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 the SIT 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


Work effectively with others


Source and use information on the hospitality industry


Use hospitality skills effectively


Interact with customers


Show social and cultural sensitivity


Participate in safe work practices

Elective units

Group A


Use hygienic practices for hospitality service


Use hygienic practices for food safety

Group B

Accommodation Services – Housekeeping and Porting


Maintain hard floor surfaces


Maintain carpeted floors


Clean glass surfaces


Clean ceiling surfaces and fittings


Clean wet areas


Sort and remove waste and recyclable materials


Maintain cleaning storage areas


Clean premises and equipment


Provide housekeeping services to guests


Prepare rooms for guests


Launder linen and guest clothes


Provide porter services



Carry out basic workplace calculations

Client and Customer Service, and Sales


Sell to the retail customer


Provide visitor information

Communication and Teamwork


Communicate in the workplace


Source and present information

Commercial Cookery and Catering, and Kitchen Operations


Prepare and present simple dishes


Prepare and present sandwiches


Package prepared foodstuffs


Prepare appetisers and salads


Clean kitchen premises and equipment

Computer Operations and ICT Management


Produce simple word processed documents


Create and use spreadsheets

Environmental Sustainability


Participate in environmentally sustainable work practices



Maintain financial records


Process financial transactions

First Aid


Provide first aid

Food and Beverage


Clean and tidy bar areas


Provide responsible service of alcohol


Operate a bar


Prepare and serve non-alcoholic beverages


Prepare and serve espresso coffee


Provide room service


Serve food and beverage

Food Safety


Use hygienic practices for food safety


Participate in safe food handling practices


Transport and store food



Provide responsible gambling services


Attend gaming machines


Operate a TAB outlet


Conduct Keno games



Receive and store stock


Maintain the quality of perishable items

Languages other than English


Conduct basic oral communication in a language other than English


Conduct routine oral communication in a language other than English

Working in Industry


Use hygienic practices for hospitality service

SIT20322 - Certificate II in Hospitality (Release 1)

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