Stage 6

Hospitality
(VET) Cert II

HOSPITALITY

SIT20322 Certificate II in Hospitality

(Food and Beverage focus)

2 unit x 2 year (240 hour) Board Developed Course (ATAR)

RTO: 90490 - Trustees of the Roman Catholic Church for the Diocese of Parramatta

This course is for students interested in the Hospitality industry. This course provides opportunities for students to develop relevant technical, vocational and interpersonal competencies suitable for employment and further training in the hospitality industry including employability skills. This industry is suitable for students who have a passion for food, are prepared to work in a fast paced environment, take instructions well and follow through with tasks assigned, have the ability to work in a team, a good eye for detail and have a ‘can-do’ attitude and approach.

In this course, students undertake the food and beverage stream, with the focus being on front-of-house service in a cafe/restaurant. Students will also learn about back-of-house and kitchen operations, however, competency assessment in these areas for associated units of competency are not undertaken.

UNITS INCLUDES:

SITXWHS005 - Participate in safe work practices
SITXFSA005 - Use hygienic practices for food safety
SITXFSA006 - Participate in safe food handling practices
SITHIND006 - Source and use information on the hospitality industry
SITXCOM007 - Show social and cultural sensitivity
BSBSUS211 - Participate in sustainable work practices
SITXCOM006 - Source and present information
BSBTWK201 - Work effectively with others
SITHFAB024 - Prepare and serve non-alcoholic beverages Prerequisite: SITXFSA005
SITHFAB025 - Prepare and serve espresso coffee Prerequisite: SITXFSA005
SITHFAB027 - Serve food and beverage Prerequisite: SITXFSA005
SITXCCS011 - Interact with customers
SITHIND007 - Use hospitality skills effectively (Holistic)

ASSESSMENT:

This course is competency based and the student's performance is assessed against prescribed industry standards. Assessment methods may include :

Observation
Student Demonstration
Questioning
Written Task

ELIGIBITLY FOR QUALIFCATION:

Students assessed as fulfilling the requirements for all the units in the 240 hour course will be eligible for Certificate II in Hospitality. Students achieving at least one unit of competency will be eligible for an AQF Statement of Attainment showing partial completion of their qualification.

COST:

Students are also required to purchase a Hospitality uniform and leather closed in shoes.

WORK PLACEMENT:

Students studying this VET course are required to complete a minimum of 70 hours work placement. This is a mandatory requirement of NESA. Failure to complete the mandatory work placement hours could jeopardise a student's eligibility to be awarded the Higher School Certificate.

Student's start and finish time will reflect industry standard, not school times. Hospitality work placement may be on weekends depending on the type of work placement.

DUTIES AND TASKS OF A WAITER :

Take restaurant reservations
Set tables with clean linen or placemats, cutlery, crockery and glasses
Welcome an seat customers and hand menus to them
Talk to guest about the menu and drinks and recommend combinations
In some cases, promote produce and attractions to visitors from interstate and overseas
Take customers' orders and pass them to kitchen staff or bar attendants
Serve food and drinks
Carve meat
Make up bills and present them to customers
Handle money or credit cards
Clear tables and return dishes and cutlery to kitchens

PERSONAL REQUIREMENTS:

Neat personal appearance
A high level of personal hygiene
Good communication skills
Good memory
Polite and Patient
Friendly and efficient
Enjoy working with people
Able to work as part of a team
Able to handle money
Able to cope with the physical demands of the job

RELATED OCCUPATIONS:

Bar attendant
Café attendant
Catering Assistant
Food and Beverage attendant
Front office assistant
Porter
Room attendant

FUTHER STUDY:

Further training pathways from this qualification include, but are not limited to:

Certificate III in Commercial Cookery
Certificate III in Hospitality
Certificate III in Tourism

For more information about this course, please see: Ms Blundell, Miss Guerra, Mrs Grinham

FURTHER INFORMATION

www.myskills.gov.au |Type the qualification code into the search bar then click on the qualification title.

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