Enquire
Now Chat
with us Call me
back Call me
back Leave a
Message Leave a
Message

RPL for Certificate II in Hospitality (Release 1)

RPL for Certificate II in Hospitality (Release 1) is available via Skills Recognition. This qualification is offered by Get Qualified Australia via our RTO partners using a combination of Recognition of Prior Learning (RPL) and Skills Recognition. Wherever possible, the qualification will be fully assessed using your career experience without the need for further study. If required, gap training is available from our RTO partners. Please read below to learn more about Certificate II in Hospitality (Release 1) and RPL.

Certificate II in Hospitality (Release 1) - SIT20213

Description

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

This qualification is suitable for VET in Schools (VETiS) delivery and for an Australian Apprenticeship pathway.

Job roles 

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

Possible job titles include:

• bar attendant
• bottle shop attendant
• café attendant
• catering assistant
• food and beverage attendant
• front office assistant
• gaming attendant
• porter
• room attendant.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

• 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 SIT12 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 

Elective units - Group A 

Elective units -Group B 

Accommodation Services 

Administration 

TLIE1005A Carry out basic workplace calculations

Client and Customer Service 

SITXCCS201 Provide visitor information

Communication and Teamwork 

Commercial Cookery and Catering 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Computer Operations and ICT Management 

Environmental Sustainability 

BSBSUS201A Participate in environmentally sustainable work practices

Finance 

First Aid 

HLTAID003 Provide first aid

Food and Beverage 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

^Prerequisite is SITHFAB201 Provide responsible service of alcohol

Food Safety 

Gaming 

* Prerequisite is SITHGAM201 Provide responsible gambling services

Inventory 

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Kitchen Operations 

SITHKOP101 Clean kitchen premises and equipment *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Languages other than English 

Sales 

Working in Industry 

SITHIND101 Use hygienic practices for hospitality service

 

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Bar attendant in a club or hotel 

Catering assistant 

Food and beverage attendant in a cafe 

Gaming attendant in a club or hotel 

Housekeeping attendant 

Porter 

Licencing Information

No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.

Employability Skills

Industry/enterprise requirements for this qualification include: 

Communication

Interacting with customers in a polite and friendly manner, asking questions and actively listening to customers to determine their needs; providing clear and accurate information to customers and colleagues to ensure a positive hospitality experience; interpreting verbal and written information on hospitality products, services and operational procedures; discussing operational and service difficulties with colleagues and supervisors.

Initiative and enterprise

Identifying and discussing with supervisors better ways to organise hospitality operational and service activities; seeking information on new technologies and suggesting their use to supervisors, providing suggestions for better customer service provision.

Learning

Participating in activities to learn new things about the hospitality industry, new operational tasks and better ways of providing hospitality service; seeking and sharing information with colleagues on new hospitality products and services.

Planning and organising

Collecting and organising customer, product and procedural information to efficiently coordinate hospitality operational and service activities; planning both operational and daily activities to ensure a smooth workflow which delivers a positive service outcome for hospitality customers.

Problem-solving

Thinking about problems that relate to own role in hospitality operational and service activities; avoiding deadline problems by planning own day-to-day operational activities; identifying and resolving routine customer or operational problems using predetermined policies and procedures to guide solutions; clarifying the extent of problems and requesting assistance from team members and supervisors to solve operational and service issues.

Self-management

Following policies and procedures for legal compliance; taking responsibility for servicing the hospitality customer and knowing when to refer difficulties to supervisors; seeking feedback and guidance from supervisors on success in hospitality operational and service activities.

Teamwork

Working as a team member, taking instructions from others and understanding own role in servicing the needs of the hospitality customer; supporting other team members to coordinate hospitality operational and service activities to achieve quality service delivery of the hospitality product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers.

Technology

Understanding the operating capability of tools and equipment and selecting and safely using them; selecting and using the right personal protective equipment to manage personal safety in the workplace.

Pathway Information

Pathways into the qualification 

Individuals may enter SIT20213 Certificate II in Hospitality with limited or no vocational experience and without a relevant lower level qualification.

Pathways from the qualification 

After achieving SIT20213 Certificate II in Hospitality, individuals could progress to a wide range of other qualifications in the hospitality and broader service industries.