 This nationally recognised course is designed to give students the skills that are necessary to gain employment in the hospitality industry as a bar person, drinks, wine and food and beverage attendant.
This course consists of four modules. Upon successful completion of all the four modules, students will be awarded with Certificate II in Hospitality(Operations). A certificate of attainment will be awarded to students who complete each individual module. Each module forms part of the five week Bar and Waiting course.
In the service industry, high standards of personal hygiene and presentation are required at all times. There is no set uniform for students attending theory classes, however, for practical examinations in food and beverage subjects, students are required
This module provides students with a broad overview of the hospitality industry. It is designed primarily for anyone wishing to enter the hospitality field but does not posses any real understanding of what the industry has to offer and the attributes needed to be successful in it.
Upon completion of this module, students will be able to competently:
- Understand occupational health and safety
- Understand security
- Demonstrate interpersonal skills
- Understand occupational hygiene
- Understand customer relations
- Understand TAB familiarisation
- Understand the "Responsible Service of Alcohol" requirements
| Course Title |
Classs Hours Duration (Mon-Fri) |
| Introductory Module |
9.30am-4.30pm
1 week |
| Bar & Service of Drinks |
9.30am-4.30pm
1 week |
| Restaurant Setup & Service |
9.30am-4.30pm
1 week |
| Wine Service & Appreciation |
9.30am-4.30pm
1 week |
| Combo-Bar & Service Restaurant setup (2 modules) |
9.30am-4.30pm
2 weeks |
| *Certificate II in Hospitality (Operations) THH21802 All modules) |
9.30am-4.30pm
4 weeks |
| ** Students can start the course on any Monday. Please check with the
Institute for the next available course start date.
* This four week program is Youth Allowance/Austudy/Abstudy approved.
For more information, please contact the nearest Centrelink Office on 132490. |
This module combines practical and theory to ensurestudents have the knowledge and ability to operate standard bars correctly and efficiently. Uponcompletion of this module, students will be able to competently:
- Prepare a bar for service
- Work in a standard bar
- Use bar equipment
- Demonstrate service techniques
- Demonstrate correct cash handling procedures
- Conduct table service of drinks
- Demonstrate a basic knowledge of commonly served drinks (cocktails and mixed drinks)
- Demonstrate beer pouring
- Understand the basic legal requirements for the operation of bars
- Demonstrate adequate customer relations skills
Restaurant Set Up and Service
This module is designed to give students practical skills to work in a restaurant or cafe environment. Upon completion of this module, students will be able to competently:
- Understand customer expectations
- Complete floor plans
- Demonstrate table settings and a variety of napkin folds
- Set up waiter stations
- Understand menus
- Take reservations
- Greet, seat and farewell guests
- Understand order taking
- Understand cutlery, glassware and crockery usage
- Demonstrate basic service methods - carrying four plates, using fork and spoon in silver service
- Plate clearing procedures
- Selling techniques
Wine Appreciation and Service
Demonstrate wine service techniques
- Demonstrate wine service techniques
- Assist guests with their selection of wines while dining
- Appreciate quality and taste of wines
- Understand the variety of styles of wines
- Demonstrate a knowledge of wine regions in Australia
- Introduction to International wine regions
- Introduction to wine production
Dress Code
In the service industry, high standards of personal hygiene and presentation are required at all times. There is no uniform for students attending theory classes. For practical examinations in food and beverage subjects, students are required to wear black pants or black skirt, white shirt and closed flat black shoes.
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