Qualification Outline
22/07/2026 8:38 AM 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
Certificate II in Hospitality
SIT20316
AZW1
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 3.00 | 08/04/2022 | Current | Transition (Replaced) |
| 2.00 | 01/04/2016 | Replaced | Approved |
| 1.00 | 03/03/2016 | Replaced | Approved |
Description
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.
This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Possible job titles include:
bar attendant
café attendant
catering assistant
food and beverage attendant
front office assistant
porter
room attendant.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Twelve (12) units must be completed:- six (6) core units
- six (6) elective units, consisting of:
- one (1) unit from Group A
- three (3) units from Group B
- two (2) units from Group B, elsewhere in the SIT 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.
1. Core Units
All six (6) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWQ72 | SITXCCS003 | Interact with customers | 5 | Unit of competency |
| AWQ17 | SITXWHS001 | Participate in safe work practices | 15 | Unit of competency |
| AWQ66 | SITXCOM002 | Show social and cultural sensitivity | 20 | Unit of competency |
| AWR47 | SITHIND002 | Source and use information on the hospitality industry | 15 | Unit of competency |
| AWR48 | SITHIND003 | Use hospitality skills effectively | 30 | Unit of competency |
| AUH64 | BSBWOR203 | Work effectively with others | 20 | Unit of competency |
2. Group A Elective Units
One (1) unit must be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWR46 | SITHIND001 | Use hygienic practice for hospitality service | 15 | Unit of competency |
| AWQ50 | SITXFSA001 | Use hygienic practices for food safety | 15 | Unit of competency |
3. Group B Elective Units
At least three (3) units must be completed.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| J616 | SIT20213 | Certificate II in Hospitality | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHT0 | SIT20322 | Certificate II in Hospitality | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships
Nominal term for school based traineeship is 18 months.