Hospitality
SIT20213 Certificate II in Hospitality
[with the HSC Food and Beverage stream]
based on the SIT12 Tourism, Travel and Hospitality
Training Package (version 2)
Effective from
2014
Date published
November 2013
Date updated
October 2014
Original published version updated:
October 2014 (text regarding HSC examination numbers updated)
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Acknowledgements
Units of competency and qualification rules from the SIT12 Tourism, Travel and Hospitality Training Package in this
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20130581
20140661
Hospitality Curriculum Framework – Certificate II in Hospitality
Contents
Introduction to the Hospitality Curriculum Framework
The Hospitality Curriculum Framework and Certificate II in Hospitality
Status of units of competency for the Hospitality HSC courses and Certificate II
in Hospitality
Hospitality – SIT20213 Certificate II in Hospitality
The Hospitality Curriculum Framework includes the following documentation:
 the syllabus
 associated documents
 support materials.
All the Framework documentation is available on the Board of Studies, Teaching and
Educational Standards NSW (BOSTES) website at
www.boardofstudies.nsw.edu.au/syllabus_hsc/hospitality.html.
This document, Hospitality – SIT20213 Certificate II in Hospitality should be read in
conjunction with the Hospitality Curriculum Framework Stage 6 Syllabus.
Introduction to the Hospitality Curriculum Framework
The Hospitality Curriculum Framework is a Board Developed HSC syllabus. It is based on
qualifications and units of competency contained in the nationally endorsed SIT12 Tourism,
Travel and Hospitality Training Package and includes pathways to:
 SIT20213 Certificate II in Hospitality
 SIT20312 Certificate II in Kitchen Operations
 Statement of Attainment towards SIT30813 Certificate III in Commercial Cookery
 Statement of Attainment towards SIT31013 Certificate III in Catering Operations.
The Hospitality Curriculum Framework contains the following HSC VET courses (detailed in
Section 2 of the Syllabus):
 Hospitality (120 indicative hours)
 Hospitality (240 indicative hours)
 Hospitality Specialisation Study (60 or 120 indicative hours).
HSC VET courses have dual accreditation. Students can gain credit towards:
 the NSW Higher School Certificate (HSC)
 an AQF VET qualification – eg Certificate II in Hospitality.
As a result of the dual accreditation, HSC VET courses are governed by two sets of rules:
 HSC unit credit requirements determined by:

HSC course requirements (detailed in Section 2 of the Syllabus)

the requirements for satisfactory course completion – outlined on the BOSTES
Assessment Certification Examination (ACE) website
3
Hospitality Curriculum Framework – Certificate II in Hospitality

AQF VET qualification requirements specified in:

the qualification packaging rules for Certificate II in Hospitality – defined in the
Tourism, Travel and Hospitality Training Package

Registered Training Organisation (RTO) policies.
It is important to note that the rules and structure of HSC VET courses are not identical to the
qualification packaging rules.
RTOs offering training programs for the delivery and assessment of the Hospitality HSC VET
courses must meet the requirements of the VET Quality Framework, the SIT12 Tourism,
Travel and Hospitality Training Package and the HSC course.
The Hospitality Curriculum Framework and Certificate II in Hospitality
The Tourism, Travel and Hospitality Training Package qualification packaging rules for
SIT20213 Certificate II in Hospitality require the achievement of:
 6 core units of competency
 plus 6 elective units of competency (minimum 1 Group A elective and 3 Group B
electives).
To achieve SIT20213 Certificate II in Hospitality as a part of the HSC, students will generally
complete the following HSC VET course from the Hospitality Curriculum Framework:
 Hospitality (240 indicative hours) – 4 HSC credit units.
To be eligible for the award of the HSC, students must satisfactorily complete a pattern of
study that includes 22 HSC credit units (refer to the Assessment Certification Examination
(ACE) website for further details).
4
Hospitality Curriculum Framework – Certificate II in Hospitality
Hospitality HSC course requirements for Certificate II in Hospitality
(with the HSC Food and Beverage stream)
Refer to Section 2 of the Syllabus and qualification packaging rules for further details.
AQF VET qualification
requirements
HSC course requirements
Hospitality
(240 indicative hours)
Certificate II in Hospitality
Students must undertake:
Students must achieve 12 units of
competency – 6 core plus 6 electives
four associated mandatory
units of competency
made up of three core
and one Group A elective
(60 HSC indicative hours)
four associated units of competency
for the Food and Beverage stream
made up of one core
and three Group B electives
(85 HSC indicative hours)
HSC Content
three mandatory focus areas plus the
Food and Beverage stream focus area
to be able to achieve
Certificate II in Hospitality
the remaining units of competency
need to include:
HSC elective units of competency
to a minimum of
95 HSC indicative hours
the remaining two core units of
competency for the qualification
+
two more elective units of
competency for the qualification
(from the stream not already undertaken
and/or the HSC elective pool)
minimum of 70 hours
of mandatory work placement
Work placement
Work placement is a mandatory HSC VET course requirement with minimum hours assigned
to each HSC VET course. Non-completion of work placement means the student has not met
the HSC VET course requirements and cannot count the HSC credit units for the course
towards the award of their HSC. They would still be credentialled for the AQF VET
qualification.
Work placement is to be undertaken in an appropriate hospitality work environment.
5
Hospitality Curriculum Framework – Certificate II in Hospitality
Students undertaking these courses as part of a school-based traineeship will meet the
mandatory work placement hour requirements through the on-the-job training component of
the traineeship.
For units of competency that must be assessed in a hospitality work environment, work
placement provides an opportunity to collect evidence required for a student to be deemed
competent. Work placement also provides an opportunity for students to undertake ‘service
periods’ for the collection of evidence of work performance required by the holistic units of
competency.
Recognition of Prior Learning (RPL) may be granted for mandatory work placement
requirements. Students’ outside employment (ie not under the auspices of the school) may be
recognised towards the requirement for work placement in a VET course (ACE 8051 –
Assessment Certification Examination (ACE) website).
The minimum work placement requirement for students undertaking SIT20213 Certificate II
in Hospitality through the 240 indicative hours course is 70 hours.
It is permissible for up to 50% of work placement to include school and community functions
where students cater for and/or service customers.
Refer to the Work Placement in Hospitality document for further information.
HSC Content
The HSC Content for this industry curriculum framework is organised into focus areas. Each
focus area prescribes the scope of learning for the HSC. This is drawn from the associated
units of competency (outlined in Table 1 on the next page).
Students undertaking the Hospitality (240 indicative hours) course must address:
 all the mandatory focus areas:

Hygiene

Safety

Working in the hospitality industry and workplace
 one stream focus area:

Food and Beverage.
The content description for each focus area is detailed in Section 3 of the Syllabus.
The HSC examination in Hospitality is based on the HSC Content and employability skills for
the Certificate II qualifications in this Framework (refer to Section 4 of the Syllabus).
6
Hospitality Curriculum Framework – Certificate II in Hospitality
Table 1 HSC focus areas and associated units of competency for Certificate II in
Hospitality (with the HSC Food and Beverage stream)
Mandatory
Focus area
Unit code
Unit title
Hygiene
SITXFSA101
Use hygienic practices for food safety
Safety
SITXWHS101
Participate in safe work practices
Working in the hospitality
industry and workplace
BSBWOR203B
SITHIND201
Work effectively with others
Source and use information on the hospitality
industry
Focus area
Unit code
Unit title
Food and Beverage
SITHFAB203
SITHFAB204
SITHFAB206
SITXCCS202
Prepare and serve non-alcoholic beverages
Prepare and serve espresso coffee
Serve food and beverage
Interact with customers
Stream
HSC examination
The Hospitality Curriculum Framework includes an HSC examination which provides the
opportunity for students to have their HSC mark contribute to the calculation of their
Australian Tertiary Admission Rank (ATAR).
The Hospitality HSC examination can contribute up to two units towards the calculation of a
student’s ATAR.
Students who have completed the Hospitality (240 indicative hours) course are eligible to sit
for the Hospitality HSC examination.
Students who want to sit for the Hospitality HSC examination must be entered for both the
Hospitality (240 indicative hours) course and the Hospitality examination on Schools Online
(Administration). It is the responsibility of the home school to enter students into VET
Framework courses and VET HSC examinations when the course is studied at a TAFE NSW
institute or private provider.
Students will sit for the Hospitality HSC examination at the same HSC examination centre
where they sit all of their other written HSC examinations (usually at their home school).
The HSC examination is independent of the competency-based assessment undertaken during
the course and has no impact on student eligibility for SIT20213 Certificate II in Hospitality.
7
Hospitality Curriculum Framework – Certificate II in Hospitality
HSC examination specifications
The HSC examination specifications, which describe the format of the external HSC
examination, are contained in the Assessment and Reporting in Hospitality Stage 6 document.
There will be two separate written papers, one for each stream. Candidates will be required to
complete the paper based on the stream they have studied.
The Hospitality HSC examination will consist of a two-hour written paper. The paper will
consist of four sections:
 Section I
– objective response questions to the value of 15 marks
– 5 questions will be based on the mandatory focus areas, and will be the same for both
papers
– 10 questions will be specific to the stream focus area
 Section II
– short-answer questions to the value of 35 marks
– 15 marks will be allocated to questions based on the mandatory focus areas, and these
questions will be the same for both papers
– 20 marks will be allocated to questions specific to the stream focus area
 Section III
– there will be one structured extended response question to the value of 15 marks,
based on the stream focus area and can also draw from the mandatory focus areas
 Section IV
– there will be one extended response question to the value of 15 marks, based on the
mandatory focus areas, and will be the same for both papers.
When entering a student on Schools Online (Administration) for the Hospitality HSC
examination, the school will enter them into the HSC examination number based on the
stream focus area they will study (refer to Section 2 of the Hospitality Curriculum Framework
Stage 6 Syllabus). This determines the written paper the student will undertake in the HSC
examination.
8
Hospitality Curriculum Framework – Certificate II in Hospitality
Relationship of the Hospitality (240 indicative hours) course structure to the HSC
examination
HSC units of
competency
HSC Content
HSC examination
two separate written papers,
one for each stream
Associated
mandatory units of
competency
Mandatory
focus areas
 Hygiene
 Safety
 Working in the hospitality
industry and workplace
Section I
5 objective response questions
(same for both papers)
Section II
short-answer questions
(same for both papers – 15 marks)
Section IV
one extended response question
(same for both papers)
Associated
stream units
of competency
Stream
focus areas
Section I
10 objective response questions
(based on the stream focus area)
 Food and Beverage
Section II
or
 Kitchen Operations and
Cookery
short-answer questions
(based on the stream focus area –
20 marks)
Section III
one structured extended
response question
(based on the stream focus area
and can also draw from the
mandatory focus areas)
HSC elective
units of
competency
no HSC Content
9
not examinable
Hospitality Curriculum Framework – Certificate II in Hospitality
Status of units of competency for the Hospitality HSC course and Certificate II in Hospitality (Food and Beverage stream)
To achieve SIT20213 Certificate II in Hospitality the Tourism, Travel and Hospitality Training Package requires students to achieve 12 units of
competency:
 6 core units of competency
 6 elective units of competency.
To achieve SIT20213 Certificate II in Hospitality as a part of the HSC, students will do the HSC VET Hospitality (240 indicative hours) course.
To meet HSC course requirements, students completing the Hospitality (240 indicative hours) course with a food and beverage focus must undertake
four mandatory and four Food and Beverage stream associated units of competency (four core, one Group A elective and three Group B
electives for Certificate II in Hospitality) plus a minimum of 95 HSC indicative hours of HSC elective units of competency.
Certificate II in Hospitality
HSC
indicative
hours
Status in Hospitality
Curriculum Framework
15
 6 core units plus
 6 elective units
 min 1 Group A elective
 min 3 Group B electives
Unit code
Unit title
mandatory
BSBWOR203B
Work effectively with others
core
20
mandatory
SITHIND201
Source and use information on the hospitality industry
core
10
mandatory
SITXFSA101
Use hygienic practices for food safety
15
mandatory
SITXWHS101
Participate in safe work practices
15
Food & Beverage stream
SITHFAB203
Prepare and serve non-alcoholic beverages
elective – Group B
15
Food & Beverage stream
SITHFAB204
Prepare and serve espresso coffee
elective – Group B
40
Food & Beverage stream
SITHFAB206
Serve food and beverage
elective – Group B
15
Food & Beverage stream
SITXCCS202
Interact with customers
core
145
Sub-total – HSC indicative hours (HSC mandatory and stream associated units of competency)
10
elective – Group A or B
core
Hospitality Curriculum Framework – Certificate II in Hospitality
To achieve SIT20213 Certificate II in Hospitality students must undertake the remaining core units of competency.
Certificate II in Hospitality
HSC
indicative
hours
Status in Hospitality
Curriculum Framework
20
10
175
 6 core units plus
 6 elective units
 min 1 Group A elective
 min 3 Group B electives
Unit code
Unit title
elective
SITHIND202
Use hospitality skills effectively [holistic unit]
core
elective
SITXCOM201
Show social and cultural sensitivity
core
Sub-total – HSC indicative hours (HSC mandatory and stream + remaining core units of competency)
For the HSC students must undertake a further 65 HSC indicative hours of units of competency to meet the requirements of the Hospitality
(240 indicative hours) course.
To achieve SIT20213 Certificate II in Hospitality, these need to include two more units of competency that are elective for the qualification.
Certificate II in Hospitality
HSC
indicative
hours
Status in Hospitality
Curriculum Framework
5
 6 core units plus
 6 elective units
 min 1 Group A elective
 min 3 Group B electives
Unit code
Unit title
elective
SITHIND101
Use hygienic practices for hospitality service
10
Kitchen Operations & Cookery stream
SITHKOP101
Clean kitchen premises and equipment
elective – Group B
15
Kitchen Operations & Cookery stream
SITXFSA201
Participate in safe food handling practices
elective – Group B
10
elective
SITHACS101
Clean premises and equipment
elective – Group B
5
elective
SITHACS201
Provide housekeeping services to guests
elective – Group B
20
elective
SITHACS202
Prepare rooms for guests
elective – Group B
10
elective
SITHACS204
Provide porter services
elective – Group B
20
elective
SITXCCS201
Provide visitor information
elective – Group B
11
elective – Group A or B
Hospitality Curriculum Framework – Certificate II in Hospitality
Certificate II in Hospitality
HSC
indicative
hours
Status in Hospitality
Curriculum Framework
20
 6 core units plus
 6 elective units
 min 1 Group A elective
 min 3 Group B electives
Unit code
Unit title
elective
SITHCCC102
Prepare simple dishes
elective – Group B
10
elective
SITHCCC103
Prepare sandwiches
elective – Group B
5
elective
SITHCCC104
Package prepared foodstuffs
elective – Group B
25
elective
SITHCCC202
Produce appetisers and salads
elective – Group B
15
elective
BSBCMM201A
Communicate in the workplace
elective – Group B
10
elective
SITXCOM101
Source and present information
elective – Group B
15
elective
BSBWOR204A
Use business technology
elective – Group B
15
elective
BSBSUS201A
Participate in environmentally sustainable work practices
elective – Group B
15
elective
SITXFIN201
Process financial transactions
elective – Group B
20
elective
HLTAID003
Provide first aid
elective – Group B
10
elective
SITXINV201
Receive and store stock
elective – Group B
5
elective
SITXINV202
Maintain the quality of perishable items
elective – Group B
15
elective
SIRXSLS201
Sell products and services
elective – Group B
20
Kitchen Operations & Cookery stream
SITHCCC101
Use food preparation equipment
elective
40
Kitchen Operations & Cookery stream
SITHCCC201
Produce dishes using basic methods of cookery
elective
15
elective
BSBWOR202A
Organise and complete daily work activities
elective
25
elective
SITHCCC203
Produce stocks, sauces and soups
elective
35
elective
SITHCCC204
Produce vegetable, fruit, egg and farinaceous dishes
elective
15
elective
BSBINN201A
Contribute to workplace innovation
elective
25
elective
SITTTSL305
Process reservations
elective
20
elective
SIRXCCS201
Apply point-of-sale handling procedures
elective
15
elective
SIRXFIN201
Balance and secure point-of-sale terminal
elective
12