Previous Version Version Effective: 30th of August, 2024
Version Effective: 30th of August, 2024

SIT20322 - 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
Student Availability
  • Domestic
Fees
Full Fee $3,480.00 (2024)
$3,600.00 (2025)
Subsidised Full Fee $1,392.00 (2024)
$1,428.00 (2025)
Subsidised Concession Fee $864.00 (2024)
$900.00 (2025)
Fee for service per unit $290.00 (2024)
$300.00 (2025)
Subsidised full fee per unit $116.00 (2024)
$119.00 (2025)
RPL Fee for service per Unit $145.00 (2024)
$225.00 (2025)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire or Apply Now
Study Area
  • Hospitality and Beauty
Skill Area
  • Hospitality
AQF Level Level 2: Certificate II

Admission Codes

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes
Not Applicable
International Students
CRICOS Codes
  • MKC - 109931G
  • ROC - 109931G

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:

  1. Complete 6 core units
  2. 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.
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.
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.
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
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
SITHIND007 Use hospitality skills effectively More Information Training.gov Details
BSBTWK201 Work effectively with others 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.
Sequence Unit
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 SITHIND007 - Use hospitality skills effectively
1 BSBTWK201 - Work effectively with others
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.
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
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
BSBTWK201 Work effectively with others 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.
Sequence Unit
1 SITXCOM007 - Show social and cultural sensitivity
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 BSBTWK201 - Work effectively with others
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.
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.