Hospitality Food & Beverage VET

Hospitality Food and Beverage– VET

 

Food and Beverage

(240 hours)

2 Preliminary and 2 HSC units in total

Board Developed Course

Award: Certificate II in Hospitality Feed & Beverage

Category B status for the Australian Tertiary Admission Rank (ATAR )

 

Course Description:
This course provides students with the opportunity to obtain national vocational qualifications for employment in the hospitality industry. Students will be able to develop generic hospitality skills in customer service, communication, environmentally sustainable work practices, hygiene and safety as well as basic skills in food service. Occupations in the hospitality industry including café attendant, food and beverage attendant, front office assistant.
 

Course HSC Structure: 
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.
 

UNITS OF COMPETENCY

Core - Attempt ALL units

Unit code

Unit title

HSC indicative hours of credit

SITXWHS101

Participate in safe work practices (HSC Mandatory)

15

BSBWOR203B

Work effectively with others (HSC Mandatory)

15

SITHIND201

Source and use information on the hospitality industry (HSC Mandatory)

20

SITXCCS202

Interact with customers (F&B Stream)                      

15

SITHIND202

Use hospitality skills effectively Elective

20

SITXCOM201

Show social and cultural sensitivity Elective

10

Electives

SITXFSA101

Use hygienic practices for food safety (HSC Mandatory)

10

SITHFAB204

Prepare and serve espresso coffee (F&B Stream)                      

15

SITHFAB206

Serve food and beverage (F&B Stream)                      

40

SITXFSA201

Participate in safe food handling practices Elective

15

SITHFAB203

Prepare and serve non-alcoholic beverages (F&B Stream)                      

15

SITHCCC103

Prepare sandwiches Elective                                                                    

10

Additional Units of competency delivered to meet BOSTES requirements

SITHCCC101

Use food preparation equipment

20

SITXCOM101

Source and present information

10

BSBSUS201A

Participate in environmentally sustainable work practices

15

Assessment and Course Completion

Competency-based Assessment:
Students in this course, work to develop the competencies, skills and knowledge described by each unit of competency. To be assessed as competent a student must demonstrate that they can effectively carry out tasks to industry standard. Students will be progressively assessed as ‘competent' or ‘not yet competent' in units of competency through holistic assessment.
 

Work placement:

Students must complete a minimum of 70 hours work placement in a Hospitality related industry workplace (35 hours in each of Years 11 and 12). For the 240-hour course only, it is permissible for up to 50% of work placement to include school and community functions where students cater for and/or service customers. 


N Determinations:
Where a student has not met BOSTES course completion criteria they will receive an ‘N' determination (course not satisfactorily completed). The course will then not count towards the HSC although units of competency achieved will still count towards an AQF VET qualification.
 

Appeals:
Students may lodge appeals against assessment decisions or ‘N' determinations through their school or college.
 

Recognition of Prior Learning:
Students may apply for Recognition of Prior Learning by submitting current evidence of their competency against relevant units of competency. If a student is assessed as competent in a unit of competency there is no need for further training for that unit.
 

Updated April 2016