15 day workshop plus
This is a nationally
Covering the basics of hospitality, you can customise this course through the choice of electives to suit specific roles in the industry. Our standard program for SIT20316 Certificate II in Hospitality includes electives that give students the widest range of skills that are in demand by the hospitality industry.
Due to the government rules regarding the management of COVID-19, we have postponed face-to-face classroom sessions. Our online courses offer maximum flexibility and include live and recorded webinars, online homework club, individual support calls and real time progress tracker at no extra cost. Quality is worth it and we know you'll appreciate our efforts to make sure any course you study with us is educationally robust, engaging and streamlined.
It is ideal for school based trainees and job seekers.
When you finish this course, you’ll be able to:
Check each course option below as not all delivery options apply.
1. Live Class
i) Group workshop with a trainer to support and guide you through activities. Ask us for scheduled course dates at locations convenient to you.
ii) We can also come to your workplace and deliver a customised program to meet your workplace needs (Minimum numbers apply. Contact us to discuss your particular needs).
2. Blended Learning
This is a flexible and efficient way to complete your qualification. It may include live classes, online study, self-paced activities and webinars.
3. Recognition of Prior Learning (RPL)
Recognition of Prior Learning is the process that is used to recognise the skills and knowledge you have acquired through personal and work experience - the "University of Life". The evidence you provide is matched to a complete qualification where possible or alternatively, to part of a qualification. A successful RPL application means that you could receive certification without further study or may be able to fast track through a qualification. Please contact us to organise an individual assessment of your current training and assessment skills.
Traineeships are a combination of “earning and learning” and can be offered to new and existing staff in a part or full time capacity. Trainees are employed whilst completing their qualification under the supervision of experienced Blueprint trainers and assessors. Contact us for more information.
This course is designed for people interested in becoming a:
Must be able to access a suitable commercial hospitality environment for 12 vocational placement shifts.
You have 6 months from course commencement to complete this qualification. This qualification is allocated a year for completion if undertaken as a full time traineeship.
To complete this qualification you must demonstrate competency in a total of 12 units. Six of these units are core and there are 6 electives. The table below shows the content of our standard program however other electives are available.
|Units of Competency||Core/Elective|
|BSBWOR203 Work effectively with others||Core|
|SITHIND002 Source and use information on the hospitality industry||Core|
|SITHIND003 Use hospitality skills effectively||Core|
|SITXCCS003 Interact with customers||Core|
|SITXCOM002 Show social and cultural sensitivity||Core|
|SITXWHS001 Participate in safe work practices||Core|
|SITXFSA001 Use hygienic practices for food safety||Elective (A)|
|SITHGAM001 Provide responsible gambling services||Elective|
|SITHFAB002 Provide responsible service of alcohol||Elective|
|SITHFAB004 Prepare and serve non-alcoholic beverages||Elective|
|SITHFAB005 Prepare and serve espresso coffee||Elective|
|SITXFIN001 Process financial transactions||Elective|
Your learning resources will include:
You will also be able to access our “Homework Club” tutorials and individual support calls.
During your studies, you will need access to the following:
Assessment is a combination of:
If you successfully complete this qualification you could continue your studies in higher level hospitality qualifications within the VET or university sectors. These might include:
SIT30616 Certificate III in Hospitality