|Vocational Board Developed Course (SIT20316)|
|Certificate ll in Hospitality- Food & Beverage|
What will I be doing in this course?
This course provides students with the opportunity to obtain nationally recognised vocational qualifications. They will gain knowledge and skills to be competent in a Hospitality setting. It is based on units of competency developed by the hospitality industry to describe Hospitality Industry standard skills, knowledge and attitudes.
Students will study the both core and elective units
|The core units of study currently include:||The elective units of study currently include:|
|Work effectively with others *||Communicate in the workplace|
|Source and use information on the hospitality industry *||Source and present information|
|Use hygienic practices for food safety *||Use food preparation equipment|
|Participate in safe work practices *||Prepare appetisers and salads|
|Interact with customers *||Maintain quality of perishable items|
|Prepare and serve non-alcoholic beverages *||Participate in safe food handling practices|
|Serve food and beverages *|
|Prepare and serve espresso coffee *|
|Show social and cultural sensitivity|
|Use hospitality skills effectively||* indicated HSC examinable|
How will I be assessed?
Students work to develop the competencies, skills and knowledge described by each unit. A student must demonstrate to a qualified assessor that they can effectively carry out the tasks to Industry Standard. There is no mark awarded in competency-based assessment. Students are assessed as either competent or not yet competent.
External assessment — HSC Examination (Optional) can contribute to an ATAR. Students are examined on eight of the mandatory units of work studied over two years
What else do I need to know?
• Possible qualifications upon course completion are:
• Certificate II in Food and Beverage SIT20213
• Statement of Attainment towards Certificate II in Food and Beverage (SIT20213)
• A minimum of 70 hours of mandatory work placement is compulsory – 35 hours (Prelim)/35 Hours (HSC). Students who do not meet these requirements will be `N` determined as required by NESA. During work placement, students are required to complete a Workplace Folio and Timesheet.
• Associated fees with this course include: Food ingredients $60, Chef’s trousers, polo shirt, cap and apron for practical work $70. Sturdy, enclosed footwear is a compulsory WH&S requirement.
Who should I contact for further information?
Mrs Larissa Atkins and/or Mrs Denise Alchin (Head Teacher TAS)