Certificate II in Hospitality (Operations)

The course aims to provide participants with practical training in food and beverage service, including restaurant equipment, serviette folding, table setting, plate carrying, sequence of service, beverage service, mixing and service of alcoholic and non-alcoholic beverages. The course also develops an awareness of the hospitality industry.

Training Venue	Flexible
Carlton Melbourne

Delivery modes

• Individual face to face delivery at students workplace,
• Group delivery if required at students workplace,
• Group delivery at PSG Australia
• By distance learning mode

Organisation of Delivery of Course

The qualification will be delivered and assessed as follows:

• An initial assessment will be done for each unit to determine if RCC/RPL may apply,
• RCC/RPL process will be commenced where applicable,
• Any competency gap detected through the initial assessment will be discussed,
• Training will be undertaken to address these gaps,
• Training will be undertaken for entire units where the student is not competent,
• Student will be assessed at either the end of training in a unit or when they wish to present themselves for assessment.
• Assessment will be both summative and formative within each unit,
• Assessment will be holistic where applicable.

Cost

$2450

Entry requirements

Students are required to attend a selection interview.

Career opportunities

Successful completion of this training program provides participants with the basic skills and knowledge required to undertake food and beverage service. The course should assist participants in their application for entry level positions within the restaurants, cafes, and other food and beverage service sectors of the hospitality industry.

Qualification notes

Guidance on Selecting Electives for the Certificate II in Hospitality (Operations)

Examples of other areas of the Hospitality Training Package relevant to this qualification are as follows

• Hygiene, Health, Safety and Security

• General Administration

• Financial Administration

• Computer Technology

• Languages

Examples of other Training Packages relevant to this qualifications are as follows:

• Tourism

• Retail

• Community Services

Examples of Elective Units relevant to specific job outcomes and hospitality contexts at this level are as follows:

Bar Attendant in a Club

• THHBFB00B Clean and tidy bar areas

• THHBFB01B Operate a bar

• THHBFB09B Provide responsible service of alcohol

• THHADG03B Provide responsible gambling services

• THHGGA01B Communicate on the telephone

• THHGFA01B Process financial transactions

Waiter in a Hotel Restaurant

• THHBFB02B Provide a link between kitchen and service areas

• THHBFB03B Provide food & beverage service

• THHBFB04B Provide table service of alcoholic beverages

• THHBFB09B Provide responsible service of alcohol

• THHGGA01B Communicate on the phone

• THHGCS02B Promote products and services to customers

• THHBFB11B Develop and update food and beverage knowledge

Food and Beverage Attendant in a Cafe

• THHBFB02B Provide a link between kitchen and service areas

• THHBFB03B Provide food & beverage service

• THHBFB10B Prepare and serve non-alcoholic beverages

• THHBFB12A Prepare and serve espresso coffee

• THHGFA01B Process financial transactions

• THHGGA01B Communicate on the telephone

• THHBCC00B Prepare sandwiches

Details

This section will detail which units of competency need to be completed to achieve the qualification. If there is additional information to assist you in your choice of units, it will be displayed above in either Qualifications or Training Package notes sections. By clicking on the hyperlinked text in the Details section units of competency will be displayed.

Classifications

ASCO 632 HOSPITALITY WORKERS

ASCED4 1101 Food and Hospitality

ANZSIC 57 Accommodation, Cafes & Restaurants

ANZSCO 431000 HOSPITALITY WORKERS