Certificate II in Hospitality
VET NATIONAL CODE: SIT20316
Total Duration
13 Weeks
(13 weeks Tuition + 0 weeks Break)
Location
QLD Campus (AIBT)
Pricing
OffShore Int Student: $3,500 *
OnShore Student Visa Holder: $2,000 *
Domestic Student: TBA *
*Total Materials Fee $500
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.
Important – Please Note:
Prior to enrolment, it is a mandatory requirement for students to complete a Student Pre-Enrolment Form and have a consultation with our Enrolments Team, Sales Manager or Sales Agent.Â
More information on Student Pre-Enrolment Consultation is available on the ‘Get Started’ Tab on our website homepage www.aibtglobal.edu.au
AIBTÂ (QLD)
In Class/In Sheldon’s Training Restaurant
AIBT – from 7th October 2019 & November & December 2019
Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT)
RTO Code 41138 | CRICOS: 03430J
6 core units
Plus 6 elective units
Total Materials Fee – $500
Materials fee covers the cost of goods, materials and / or services provided by AIBT to be used by students in the course of training.
The Materials Fees in this qualification include:
- Class materials
- Printing
- Stationery
- Kitchen consumables
- Operational cost of Training RestaurantÂ
- Uniforms
- Excursions
Core Subjects
Elective Subjects
* This program includes a minimum of 12 complete service periods (shifts) for unit SITHIND003 – Use hospitality skills effectively.Â
For more information visit www.training.gov.au
Please note all electives are pre-selected by AIBT.
A minimum of IELTS 6.0 or equivalent is required.
International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.
| CODE | TITLE | PRE-REQUISITE |
| SITXINV002 | Maintain the quality of perishable items | SITXFSA001 Use hygienic practices for food safety* |
| SITHFAB005 | Prepare and serve espresso coffee | SITXFSA001 Use hygienic practices for food safety* |
| CODE | TITLE | LICENSING / LEGISLATIVE REQUIREMENTS |
| SITXFSA001 | Use hygienic practices for food safety | Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
| SITXFSA003 | Transport and store food | Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code. Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions. |
| HLTAID003 | Provide first aid | Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities. |
Completing all the units of competency within this qualification will lead to the issuance of a Certificate II in Hospitality (SIT20316) including a transcript of all completed units. Students that successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units.
Bar Attendant
Café Attendant
Catering Assistant
Food and Beverage Attendant
Front Office Assistant
Porter
Room Attendant
*Â Completion of an AIBT qualification does not guarantee an employment outcome.