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CQUni Handbook
Course History
Please note that the information shown below is for an obsolete version of the course. Please select the 'Next Version' button to view more relevant dataSIT20322 - Certificate II in Hospitality
Course Details
Course Summary
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.
Entry Requirements
There are no entry requirements for this qualification. However, CQUniversity requires completion of bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher-level course.
Course Details
| Course Type | Qualification | ||||||||||||
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| Student Availability |
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| Fees |
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| Application Mode |
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| How to Apply | Please Enquire or Apply Now | ||||||||||||
| Study Area |
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| Skill Area |
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| AQF Level | Level 2: Certificate II |
Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
|---|---|
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International Students CRICOS Codes |
Not Applicable |
Student Outcomes, Career Opportunities and Occupations
This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Course Structures
In order to complete this course, you must:
- Complete 6 core units
- Complete 6 elective units
Study Mode Definitions
- Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
- On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
- Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
Please select a course structure from the options below:
On Campus
6 months
- On-campus
|
Core SITHIND007 Use hospitality skills effectively requires the completion of 12 complete service periods. |
||||
|---|---|---|---|---|
| BSBTWK201 | Work effectively with others | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| SITHIND007 | Use hospitality skills effectively | More Information | Training.gov Details | |
| SITXCCS011 | Interact with customers | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
|
Elective SITXFSA005 Use hygienic practices for food safety is a pre-requisite for many food and beverage units. |
||||
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| BSBSUS211 | Participate in sustainable work practices | More Information | Training.gov Details | |
| SITHFAB022 | Clean and tidy bar areas | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | BSBTWK201 - Work effectively with others |
| 1 | SITHIND006 - Source and use information on the hospitality industry |
| 1 | SITHIND007 - Use hospitality skills effectively |
| 1 | SITXCCS011 - Interact with customers |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | BSBSUS211 - Participate in sustainable work practices |
| 1 | SITHFAB022 - Clean and tidy bar areas |
| 1 | SITHFAB024 - Prepare and serve non-alcoholic beverages |
| 1 | SITHFAB025 - Prepare and serve espresso coffee |
| 1 | BSBCMM211 - Apply communication skills |
Start TAFE Now (STN) - On Campus
12 months
- On-campus
|
Core SITHIND007 Use hospitality skills effectively. requires the completion of 12 complete service periods. |
||||
|---|---|---|---|---|
| BSBTWK201 | Work effectively with others | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| SITHIND007 | Use hospitality skills effectively | More Information | Training.gov Details | |
| SITXCCS011 | Interact with customers | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
|
Elective SITXFSA005 Use hygienic practices for food safety is a pre-requisite for many food and beverage units. Elective unit options are at the discretion of enrolling Campus |
||||
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| BSBSUS211 | Participate in sustainable work practices | More Information | Training.gov Details | |
| SITHFAB022 | Clean and tidy bar areas | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | BSBTWK201 - Work effectively with others |
| 1 | SITHIND006 - Source and use information on the hospitality industry |
| 1 | SITHIND007 - Use hospitality skills effectively |
| 1 | SITXCCS011 - Interact with customers |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | BSBSUS211 - Participate in sustainable work practices |
| 1 | SITHFAB022 - Clean and tidy bar areas |
| 1 | SITHFAB024 - Prepare and serve non-alcoholic beverages |
| 1 | SITHFAB025 - Prepare and serve espresso coffee |
| 1 | BSBCMM211 - Apply communication skills |
START TAFE NOW (STN) – Longreach State High School
12 months
- On-campus
|
Core SITHIND007 Use hospitality skills effectively. requires the completion of 12 complete service periods. |
||||
|---|---|---|---|---|
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| BSBTWK201 | Work effectively with others | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| SITHIND007 | Use hospitality skills effectively | More Information | Training.gov Details | |
| SITXCCS011 | Interact with customers | More Information | Training.gov Details | |
|
Elective SITXFSA005 Use hygienic practices for food safety is a pre-requisite for many food and beverage units. Elective unit options are at the discretion of enrolling Campus |
||||
| SITHCCC024 | Prepare and present simple dishes | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | BSBTWK201 - Work effectively with others |
| 1 | SITHIND006 - Source and use information on the hospitality industry |
| 1 | SITHIND007 - Use hospitality skills effectively |
| 1 | SITXCCS011 - Interact with customers |
The following units have no specific enrolment order and you should discuss the order of enrolment for these with your teacher.
| Unit Code | Unit Name |
|---|---|
| SITHCCC024 | Prepare and present simple dishes |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHCCC025 | Prepare and present sandwiches |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITXFSA005 | Use hygienic practices for food safety |
START TAFE NOW (STN) – Kairos College
12 months
- On-campus
| Core | ||||
|---|---|---|---|---|
| SITHIND007 | Use hospitality skills effectively | More Information | Training.gov Details | |
| BSBTWK201 | Work effectively with others | More Information | Training.gov Details | |
| SITXCCS011 | Interact with customers | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| Electives | ||||
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| BSBSUS211 | Participate in sustainable work practices | More Information | Training.gov Details | |
| SITEEVT020 | Source and use information on the events industry | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITHIND007 - Use hospitality skills effectively |
| 1 | BSBTWK201 - Work effectively with others |
| 1 | SITXCCS011 - Interact with customers |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 1 | SITHIND006 - Source and use information on the hospitality industry |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | SITHFAB024 - Prepare and serve non-alcoholic beverages |
| 1 | SITHFAB025 - Prepare and serve espresso coffee |
| 1 | SITHFAB021 - Provide responsible service of alcohol |
| 1 | BSBSUS211 - Participate in sustainable work practices |
| 1 | SITEEVT020 - Source and use information on the events industry |
Start TAFE Now (STN) - Trinity College
12 months
- On-campus
|
Core SITHIND007 Use hospitality skills effectively. requires the completion of 12 complete service periods. |
||||
|---|---|---|---|---|
| BSBTWK201 | Work effectively with others | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| SITHIND007 | Use hospitality skills effectively | More Information | Training.gov Details | |
| SITXCCS011 | Interact with customers | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
|
Elective SITXFSA005 Use hygienic practices for food safety is a pre-requisite for many food and beverage units. |
||||
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| BSBSUS211 | Participate in sustainable work practices | More Information | Training.gov Details | |
| SITHFAB022 | Clean and tidy bar areas | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | BSBTWK201 - Work effectively with others |
| 1 | SITHIND006 - Source and use information on the hospitality industry |
| 1 | SITHIND007 - Use hospitality skills effectively |
| 1 | SITXCCS011 - Interact with customers |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | BSBSUS211 - Participate in sustainable work practices |
| 1 | SITHFAB022 - Clean and tidy bar areas |
| 1 | SITHFAB024 - Prepare and serve non-alcoholic beverages |
| 1 | SITHFAB025 - Prepare and serve espresso coffee |
| 1 | BSBCMM211 - Apply communication skills |
Trainees
12 months part time. Students must be working part or full time in industry.
- Mixed Mode
- Online
|
Core SITHIND007 Use hospitality skills effectively. requires the completion of 12 complete service periods. |
||||
|---|---|---|---|---|
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| BSBTWK201 | Work effectively with others | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| SITHIND007 | Use hospitality skills effectively | More Information | Training.gov Details | |
| SITXCCS011 | Interact with customers | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
|
Elective SITXFSA005 Use hygienic practices for food safety is a pre-requisite for many food and beverage units. |
||||
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| BSBSUS211 | Participate in sustainable work practices | More Information | Training.gov Details | |
| SITHFAB022 | Clean and tidy bar areas | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 1 | BSBTWK201 - Work effectively with others |
| 1 | SITHIND006 - Source and use information on the hospitality industry |
| 1 | SITHIND007 - Use hospitality skills effectively |
| 1 | SITXCCS011 - Interact with customers |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITHFAB024 - Prepare and serve non-alcoholic beverages |
| 1 | SITHFAB025 - Prepare and serve espresso coffee |
| 1 | BSBCMM211 - Apply communication skills |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | BSBSUS211 - Participate in sustainable work practices |
| 1 | SITHFAB022 - Clean and tidy bar areas |
Course Assessment Information
RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
| Assessment Types |
|---|
| Written/Electronic Assessment |
| Practical Task |
| Third Party Verification |
| Project |
| RPL |
| Other |
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.
Domestic 2024 Availabilities
On Campus
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Start TAFE Now (STN) - On Campus
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
START TAFE NOW (STN) – Longreach State High School
There are currently no intakes scheduled for this course structure.
START TAFE NOW (STN) – Kairos College
On-campus
Brisbane
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
Start TAFE Now (STN) - Trinity College
On-campus
Gladstone
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
Trainees
There are currently no intakes scheduled for this course structure.
For individual class days and times for each intake please check the TAFE Timetable located here
More Details
No additional details have been provided.