Hospitality VET

NOTE: This is a Vocational Education and Training (VET) course. There will be an additional fee for Hospitality students for their White Card.

This course is not divided into Preliminary and HSC components and all units are examinable for the HSC. The course is accredited for a total of two Preliminary and HSC units. Industry curriculum frameworks provide students with the opportunity to gain industry recognised national vocational qualifications under the Australian Qualifications Framework (AQF) as part of their NSW Higher School Certificate (HSC).The Hospitality (240 indicative hours) course provides a pathway to the following qualifications:

SIT20213 Certificate II in Hospitality
SIT20312 Certificate II in Kitchen Operations.

The hospitality industry is one of the largest in Australia, predominately made up of small to medium businesses that provide a range of accommodation, food and beverage services. The inter-related nature of hospitality means that many businesses operate across sectors within the industry and across complementary industries such as tourism, travel and events. The restaurant and catering sector of the industry continues to experience growth with our increasingly time constrained society seeking the convenience of eating out.

The course is designed to provide students with appropriate learning opportunities that will enable them to acquire a range of technical, personal and interpersonal skills specifically related to the hospitality industry but applicable to other service industries and careers.

Main Topics Covered

• Participate in safe work practices
• Use hygienic practices for food safety
• Work effectively with others
• Source and use information on the hospitality industry
• Use food preparation equipment
• Clean kitchen premises and equipment
• Participate in safe food handling practices
• Maintain the quality of perishable items
• Prepare simple dishes
• Produce dishes using basic methods of cookery
• Produce appetisers and salads
• Produce stocks, sauces and soups
• Produce vegetable, fruit, egg and farinaceous dishes
• Use cookery skills effectively
• Prepare and serve espresso coffee
• Interact with customers
• Use hospitality skills effectively

Particular Course Requirements:

• Work placement is a mandatory requirement in Hospitality. A minimum of 70 hours placement is required. Work placement is to be undertaken in an appropriate hospitality work environment.
• As a VET course assessments are competency based and continuous. Assessment of competencies is standards referenced. A student’s performance is judged against a prescribed set of standards – not against the performance of other students.
• A student is judged either ‘competent’ or ‘not yet competent’.
• The HSC examination is independent of the competency based assessment procedures and has no impact on a student’s eligibility for AQF certificates. The HSC examination is a 2 hour written paper. Internal assessment in preparation for HSC purposes will consist of four internal examinations, two in Year 11 and two in Year 12. These examinations may also be used to assist with competency assessment.