Accredited course Outline
22/07/2026 12:11 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate II in Hospitality Operations
Certificate II in Hospitality Operations
4735
3586
Draft
Approved
State Implementation and Classification
Description
On successful completion of this traineeship, the trainee should be able to:
-
Recognise the importance of the guest and ensure their satisfaction
through prompt, efficient and courteous service and attention to detail.
-
Recognise the career opportunities and pathways available in the
hospitality industry.
-
Demonstrate a safe and responsible attitude towards the hygienic and
safe use of food and non-food commodities.
-
Develop the skills, techniques, knowledge and attributes that are
necessary for subsequent employment at operative and skilled levels in the
sector of the hospitality industry nominated by the stream selected.
-
Demonstrate a safe and responsible attitude towards the use of all
equipment.
Schedule
1. CORE
INTRODUCTORY REQUIREMENTS Learners are required to complete all the Introductory and Core modules plus ONE of the following streams.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 68047 | INT10 | Customer Relations | 6 | Module |
| 68046 | INT9 | Hospitality Law and Industrial Relations | 6 | Module |
| 68042 | INT6 | Interpersonal Skills | 6 | Module |
| 68045 | INT8 | Occupational Hygiene | 6 | Module |
| 68043 | INT7 | Occupational Safety and Security | 6 | Module |
| 68037 | INT1 | the Hospitality Sector | 4 | Module |
2. CORE
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 21250 | Basic Calculations | 10 | Module | |
| 21256 | GSM7 | Computer Operations - Data Retrieval | 20 | Module |
| 21252 | GSM3 | Cultural Awareness | 6 | Module |
| 21264 | GHS03 | First Aid | 18 | Module |
| 21267 | GSM17 | Research and Study Skills | 5 | Module |
| 21265 | GSM16 | Workplace Communication | 20 | Module |
3. CORE
FOOD AND BEVERAGE STREAM
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 68049 | BFB1 | Bars and Service of Drinks | 30 | Module |
| 21254 | GSM5 | Food and Beverage Service Practice | 72 | Module |
| 68039 | INT3 | Introduction to Food and Beverage Service | 4 | Module |
| 68067 | BFB9 | Patron Care | 6 | Module |
| 68051 | BFB3 | Restaurant Service | 32 | Module |
| 68050 | BFB2 | Restaurant-preparing for Service | 9 | Module |
| 21262 | GSM13 | Sales and Marketing Awareness | 10 | Module |
| 68052 | BFB4 | Wine and Wine Service | 15 | Module |
4. CORE
ACCOMMODATION SERVICES STREAM
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 68073 | BFO4 | Basic Accounting Practices | 24 | Module |
| 68074 | BFO5 | Basic Cashiering and Service | 27 | Module |
| 68081 | BFO10 | Bell Desk/Concierge | 9 | Module |
| 68075 | BFO6 | Clerical Administration | 18 | Module |
| 21263 | GSM14 | Front Office Practice | 20 | Module |
| 68084 | BH2 | General Cleaning Procedures | 6 | Module |
| 68072 | BFO3 | Guest Departure Procedures and Service | 15 | Module |
| 68083 | BH1 | Guest Relations | 6 | Module |
| 68041 | INT5 | Housekeeping | 4 | Module |
| 21255 | GSM6 | Housekeeping Practice | 20 | Module |
| 68038 | INT2 | Introduction to Front Office/Reception | 4 | Module |
| 21251 | GSM2 | Keyboarding | 20 | Module |
| 68070 | BFO2 | Reception Procedures and Service | 15 | Module |
| 68069 | BFO1 | Reservation Procedures and Service | 21 | Module |
| 21262 | GSM13 | Sales and Marketing Awareness | 10 | Module |
| 68086 | BH4 | Servicing Bathrooms | 9 | Module |
| 68085 | BH3 | Servicing Bedrooms | 12 | Module |
| 68076 | BFO7 | Telephone Service and Techniques | 6 | Module |
5. CORE
KITCHEN STREAM
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 95135 | BCC2 | Appetisers, Salads & Sandwiches | 30 | Module |
| 68091 | BKA4 | Cleaning | 10 | Module |
| 68089 | BKA2 | Food Presentation | 10 | Module |
| 68040 | INT4 | Food Production - the Kitchen | 4 | Module |
| 21261 | GSM12 | Kitchen - Practice | 40 | Module |
| 95133 | BCC1 | Methods of Cookery | 45 | Module |
| 95131 | BKA1 | Mise-en-place and Food Preparation | 24 | Module |
| 68090 | BKA3 | Receiving and Storing | 10 | Module |
| 95132 | BCC3 | Stocks, Sauces and Soups | 30 | Module |
6. ELECTIVES
After taking into account the nominal hours required for the common modules and the stream selected, designers of particular traineeships can include additional modules from the following list of electives up to the nominal hours limit for off-the-job training under the Framework, or modules from other enterprise/area specific electives or modules in the strands not otherwise undertaken by the trainees. GROUP 1
No information
VET Info Notes
Traineeship documentation to obtain greater detail on the implementation
strategy.
The original documentation was produced by the WA Hospitality and Tourism
Industry Training Council, 1st Floor, 16 St George’s Tce, Perth, WA 6000.
(Telephone (09) 220 1786).
No information