TasTAFE
Flexible, up to 22 months
This Certificate II in Hospitality is an introductory course designed for individuals passionate about the hospitality industry. It provides foundation training and practical skills needed for entry-level roles in hotels, motels, and accommodation establishments, with flexible study options combining workplace experience and online learning.
There are no essential entry requirements for this course. However, you must be at least 16 years old to enrol at TasTAFE. It is recommended that you have access to a computer with reliable internet connection. You should have genuine passion for hospitality, be friendly and attentive, enjoy working with others, have great attention to detail, ability to work under pressure, and be able to read people's needs.
Core units include: Work effectively with others, Source and use information on the hospitality industry, Use hospitality skills effectively, Interact with customers, Show social and cultural sensitivity, and Participate in safe work practices. Elective units cover communication skills, sustainable work practices, First Aid, social media use, food and beverage preparation and service (sandwiches, coffee, non-alcoholic beverages, alcohol service), bar operations, kitchen hygiene, financial transactions, food safety, and stock management.
TasTAFE is Tasmania's leading vocational education and training provider with multiple campuses across the state. They offer flexible, industry-relevant training with qualified teachers, mixed learning approaches combining workplace and online study, and strong connections to the hospitality industry. TasTAFE provides comprehensive student support services and recognition of prior learning opportunities.
Successful completion opens doors to entry-level operational roles in the hospitality industry including bar attendant, café attendant, catering assistant, food and beverage attendant, front office assistant, porter, and room attendant positions. Graduates can progress to Certificate III level qualifications for supervisory and management roles, or pursue specialised hospitality pathways in food service, beverage management, or front office operations.
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