Certificate II in Hospitality

SIT20322

This page is updated when information changes, but it's always best to talk to your training provider to confirm course details before you enrol.

Overview

This qualification reflects the role of individuals who have a defined and limited range of hospitality operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision.

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

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

  • Financial help

    • Government funding is available for this course. Check your eligibility for:

      • Career Start (general)
      • Career Start (traineeship)

      *To be eligible for this funding, you have to do a traineeship.

      Check your eligibility

  • Cost

    Course costs can vary by provider and location. Ask your training provider for a cost estimate.

    • VET Student Loans are not available
    • You may need to pay for equipment or materials.

    To see how government funding could help to reduce the cost of your course, check your eligibility for funding.

  • On-the-job training

    • Completing this course through a traineeship can help you to learn the skills you need.

    This traineeship is available:

    • Hospitality Operations Level II

  • Entry requirements

    This course doesn't have any entry requirements. It could be a good starting point for your career.

  • Duration

    You complete this course when you’ve learned the skills, not after a set amount of time. The times shown are estimates.

    • Through traineeship:
      1 year
    • Qualification only:
      6 months – 1 year

  • Delivery options

    You may be able to access this training in these ways:

    • Workplace-based
    • Some classroom learning
    • Part-time available
    • Partially online
    • Practical learning

Course content

This course is made up of units.

All courses have core units—these are mandatory for completing the course. Most courses also have elective units, which you can choose from to suit your needs and interests. Not all training providers offer every elective, so check with your provider to find out which electives they can offer you.

For more information about course content, talk to your training provider or visit the National Training Register.

Unit Unit type
Interact with customers Core
Participate in safe work practices Core
Show social and cultural sensitivity Core
Source and use information on the hospitality industry Core
Use hospitality skills effectively Core
Work effectively with others Core
Apply communication skills Elective
Attend gaming machines Elective
Carry out basic workplace calculations Elective
Clean and maintain amenities Elective
Clean and tidy bar areas Elective
Clean carpeted floors Elective
Clean glass surfaces Elective
Clean hard floors Elective
Clean kitchen premises and equipment Elective
Clean premises and equipment Elective
Clean walls, ceilings and fittings Elective
Conduct basic oral communication in a language other than English Elective
Conduct Keno games Elective
Launder linen and guest clothes Elective
Maintain cleaning storage areas Elective
Maintain financial records Elective
Operate a bar Elective
Operate a TAB outlet Elective
Package prepared foodstuffs Elective
Participate in safe food handling practices Elective
Participate in sustainable work practices Elective
Prepare and present sandwiches Elective
Prepare and present simple dishes Elective
Prepare and serve espresso coffee Elective
Prepare and serve non-alcoholic beverages Elective
Prepare appetisers and salads Elective
Prepare rooms for guests Elective
Process financial transactions Elective
Provide First Aid Elective
Provide housekeeping services to guests Elective
Provide porter services Elective
Provide responsible gambling services Elective
Provide responsible service of alcohol Elective
Provide room service Elective
Provide visitor information Elective
Receive, store and maintain stock Elective
Sell to the retail customer Elective
Serve food and beverage Elective
Source and present information Elective
Transport and store food Elective
Use business software applications Elective
Use hygienic practices for food safety Elective
Use hygienic practices for hospitality service Elective

Job prospects

The Certificate II in Hospitality sets you up for roles like these, but the skills you learn could take you even further.

  • Hotel and Motel Manager

    ANZSCO 141311

    Organise the operations of hotels and motels, providing guest accommodation, meals and other services.

    Recommended education level:
    Diploma, Advanced Diploma or Associate Degree

  • Bar Attendant

    ANZSCO 431111

    Bar Attendants prepare, mix and serve alcoholic and non-alcoholic drinks to patrons in licensed establishments.

    Recommended education level:
    Certificate II or III

  • Barista

    ANZSCO 431112

    Baristas prepare and serve espresso coffee and other hot beverages to patrons in cafes, coffee shops, restaurants or dining establishments.

    Recommended education level:
    Certificate II or III

  • Cafe Worker

    ANZSCO 431211

    Prepare, serve and sell food and drinks to customers at cafes and similar establishments.

    Recommended education level:
    Certificate I or secondary education

  • Gaming Worker

    ANZSCO 431311

    Gaming Workers provide gaming services within casinos and other gambling establishments.

    Recommended education level:
    Certificate II or III

  • Hotel Service Manager

    ANZSCO 431411

    Hotel Service Managers supervise and coordinate the activities of hotel service workers.

    Recommended education level:
    Diploma, Advanced Diploma or Associate Degree

  • Waiter

    ANZSCO 431511

    Serve food and drinks to customers at dining establishments.

    Recommended education level:
    Certificate II or III

  • Bar Useful and Busser

    ANZSCO 431911

    Bar Usefuls or Bussers clean and maintain public areas in bars, clubs or dining establishments by collecting and returning dishes, cutlery and glasses to the kitchen or bar, wiping tables, bars and spillages, and emptying bins and ashtrays.

    Recommended education level:
    Certificate I or secondary education

  • Doorperson and Luggage Porter

    ANZSCO 431912

    Doorpersons or Luggage Porters assist guests in accommodation establishments or passengers in transport terminals by attending to and carrying luggage, welcoming and escorting guests, and attending to their general needs on arrival and departure.

    Recommended education level:
    Certificate I or secondary education

  • Kitchenhand

    ANZSCO 851311

    Wash dishes and clean the kitchen and serving areas; help kitchen staff prepare food.

    Recommended education level:
    Certificate I or secondary education

Training providers delivering Certificate II in Hospitality

It's a good idea to research multiple training providers to make sure you're getting the right training for you.

Showing: 226 providers

How to enrol in this course

To enrol, choose a training provider that offers this course. You can see provider details on this page.

When you find one that you think suits you, visit their website or contact them directly to confirm details like start dates, fees, funding, delivery locations and delivery options.

The provider will guide you through the enrolment process.

Delivery locations can change as students enrol. If you're doing any workplace-based training, like an apprenticeship, this will take place in a different location from your classroom training. Contact your training provider to confirm delivery locations.
Government funding may be available. Contact your training provider to confirm.
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