Certificate II in Hospitality Online Course

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Informazione importanti

  • Corso
  • Online
  • Quando:
    Da definire
Descrizione

The Certificate II in Hospitality provides the skills and knowledge for an individual to be competent in a range of activities and functions requiring basic operational knowledge and limited practical skills in a defined context. Work would be undertaken in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops.
Individuals may work with some autonomy or in a team but usually under close supervision. Course Delivery This course is delivered 100% online, supported with online resources. This means the student can undertake learning activities at a time convenient to workplace demands without having to leave the work site to attend workshops. All that is required is access to a computer and the internet. Upon enrolment students will be emailed an enrolment form to select elective units (if applicable) once this is returned students are issued with a login and password, providing access to the training providers e-learning centre. The average time required to complete the course is normally 12 months (however you have unlimited time to complete this course). The length of time it takes you to complete this course depends on how much time you can invest each week, so if you spend more than 12 hours per week on the course you will finish sooner. On line learning allows students the flexibility of completing their course at their own pace, at times to suit work and other life commitments. Avoiding commutes, classrooms and rigid timetables are just a few good reasons to undertake online learning. Students can "attend" a course at anytime, from anywhere as your training material and assessments are online. Tutor Support Tutor support is provided by industry experts and is available on-line (via our e-learning centre) or by phone if required. Assessments are completed and submitted on-line and feedback is provided. Recognition and Accreditation This...

Informazione importanti

Requisiti: Entry requirements Students must have basic literacy and numeracy skills Minimum education Open entry. Previous schooling and academic achievements are not required for entry into this course. Minimum age Minimum age of 18 years. If you are under 18 your application must be signed by a parent or guardian. Computer requirements Students will need access to a computer and the internet. For students who do not have access to either a computer or the...

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Dove e quando

Inizio Luogo
Da definire
Online

Cosa impari in questo corso?

Access
Hygiene
Security
Transactions
Office IT
Performance
Quality
Hospitality
Industry
Team Training
Ms Office
Quality Training
Communication Training
IT Security
Hospitality
Food Beverage Service
Skills and Training

Programma

12 units (6 core units and 6 elective units) are required for the qualification. 6 core units are:

SITHIND001A (CORE) DEVELOP AND UPDATE HOSPITALITY INDUSTRY KNOWLEDGE
This unit describes the performance outcomes, skills and knowledge required to develop and update knowledge of the hospitality industry, including the role of different industry sectors and key legal and ethical issues that must be considered by hospitality industry personnel in their daytoday work. This knowledge underpins effective performance in the hospitality industry.

  •     Seek information on the hospitality industry
  •     Source and apply information on legal and ethical issues
  •     Update hospitality industry knowledge.

SITXCOM001A (CORE) WORK WITH COLLEAGUES AND CUSTOMERS
This unit describes the performance outcomes, interpersonal, communication and customer service skills and knowledge required to work in the service industries. This is a core unit underpinning all other units involving interaction with colleagues and customers. Key required skills and knowledge for this role include meeting personal presentation standards, establishing rapport with customers, determining and addressing customer needs and expectations, dealing with complaints, working in teams and using appropriate communication techniques and mediums.

  •     Communicate with customers.
  •     Maintain personal presentation standards.
  •     Provide service to colleagues and customers.
  •     Respond to conflicts and customer complaints.
  •     Work in a team.

SITXCOM002A (CORE) WORK IN A SOCIALLY DIVERSE ENVIRONMENT
This unit describes the performance outcomes, skills and knowledge required to be culturally aware when serving customers and working with colleagues from diverse backgrounds. It requires the ability to communicate with people of different social and cultural backgrounds with respect and sensitivity and address cross-cultural misunderstandings.

  •     Communicate with customers and colleagues from diverse backgrounds.
  •     Address cross-cultural misunderstandings.

SITXOHS001A (CORE) FOLLOW HEALTH, SAFETY AND SECURITY PROCEDURES
This unit describes the performance outcomes, skills and knowledge required to follow predetermined health, safety and security procedures. It requires the ability to incorporate safe work practices into all workplace activities and to participate in the organisation's OHS management practices. OHS legislation in all Australian States and Territories imposes obligations on employees to participate in the management of their own health and safety and that of their colleagues and anyone else in the workplace. They have a duty to cooperate with their employer's initiatives to ensure safety at work.

  •     Follow workplace procedures for health, safety and security.
  •     Follow procedures for emergency situations.
  •     Participate in the organisation's OHS practices.

SITXOHS002A (CORE) FOLLOW WORKPLACE HYGIENE PROCEDURES
This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the noncontamination of food and other items that might put customers, colleagues and self at a health risk.

  •     Follow hygiene procedures
  •     Identify and prevent hygiene risks.

SITHIND002A (CORE) APPLY HOSPITALITY SKILLS IN THE WORKPLACE
This unit describes the performance outcomes, skills and knowledge required to apply hospitality skills in the workplace. The unit integrates a defined range of key technical and organisational skills required by service staff to provide a range of organisation products and services to multiple and diverse customers.

  •     Organise and prepare for service.
  •     Provide service.
  •     Close down after service.
6 elective units are:

SITHFAB003A (ELECTIVE) SERVE FOOD AND BEVERAGE TO CUSTOMER
This unit describes the performance outcomes, skills and knowledge required to serve food and beverage to customers in a range of hospitality industry enterprises.

  •     Prepare for service.
  •     Welcome customers.
  •     Take and process orders.
  •     Serve and clear food and drinks.
  •     Close down after service.

SITHFAB004A (ELECTIVE) PROVIDE FOOD AND BEVERAGE SERVICE
This unit describes the performance outcomes, skills and knowledge required to provide quality food and beverage service to customers in a range of hospitality industry enterprises.

  •     Coordinate, organise and prepare for food and beverage service
  •     Manage the service cycle
  •     Coordinate and complete end of service procedures.

SITXCCS002A (ELECTIVE) PROVIDE QUALITY CUSTOMER SERVICE
This unit describes the performance outcomes, skills and knowledge required to provide quality service to customers in a range of service industry workplaces. It requires the ability to determine and address diverse customer needs and expectations, ascertain changes in customer preferences, establish rapport, deal with complaints and difficult service situations, use opportunities for promoting and upselling, apply knowledge of protocol and ritual for particular types of industry sectors and organisations, and systematically manage a clientele through rewards systems, databases, etc.

  •     Develop and maintain product service and market knowledge
  •     Provide a quality service experience to customers
  •     Deal with complains and difficult customers service situations
  •     Manage and use information about clients and customers.

SITHFAB010A (ELECTIVE) PREPARE AND SERVE NON-ALCOHOLIC BEVERAGE
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, coffees and other nonalcoholic beverages in a range of industry contexts.

  •     Prepare and serve a range of nonalcoholic drinks.
  •     Use, clean and maintain equipment and machinery for nonalcoholic drinks.

SITXADM001A (ELECTIVE) PERFORM OFFICE PROCEDURES
This unit describes the performance outcomes, skills and knowledge required to complete a range of routine office procedures and activities, including writing simple correspondence.

  •     Process office documents.
  •     Draft written communication.
  •     Draft written communication.

SITXFIN001A (ELECTIVE) PROCESS FINANCIAL TRANSACTIONS
This unit describes the performance outcomes, skills and knowledge required to process simple financial transactions in a range of workplace contexts. Cash and other types of transactions are included in the unit.

  •     Process receipts and payments.
  •     Reconcile takings.