Hospitality Kitchen Ops (VET)

Hospitality Kitchen Operations– VET

 

Kitchen Operations

(240 hours)

2 Preliminary and 2 HSC units in total

Board Developed Course

Award: Certificate II in Hospitality Kitchen Operations

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 commercial cookery. Occupations in the hospitality industry include hotel receptionist, housekeeper, hotel manager, waiter, bar attendant, kitchen hand, cook and restaurant manager/owner. 

Course HSC Structure: 
To meet HSC course requirements, students completing the Hospitality (240 indicative hours) course with a kitchen operations and cookery focus must undertake four mandatory and four Kitchen Operations and Cookery stream associated units of competency (six core and two listed electives for Certificate II in Kitchen Operations) 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

SITXFSA101

Use hygienic practices for food safety (HSC Mandatory)

10

SITXWHS101

Participate in safe work practices (HSC Mandatory)

15

BSBWOR203B

Work effectively with others (HSC Mandatory)

15

SITHCCC101

Use food preparation equipment (KO & C Stream)

20

SITHCCC201

Produce dishes using basic methods of cookery (KO & C Stream)

40

SITHKOP101

Clean kitchen premises and equipment (KO & C Stream)

10

SITXINV202

Maintain the quality of perishable items Elective 

5

SITHCCC207

Use cookery skills effectively Alternate Elective

20

 

And / Or

 

SITHCCC204

Produce vegetable, fruit, egg and farinaceous dishes Alternate Elective

35

Electives – Attempt ALL units

SITHIND201

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

20

SITXFSA201

Participate in safe food handling practices (KO & C Stream)

15

SITHCCC102

Prepare simple dishes Elective

20

SITHCCC202

Produce appetisers and salads Elective 

25

SITHCCC103

Prepare sandwiches Elective 

10

Additional Units of competency delivered to meet BOSTES requirements

BSBSUS201A

Participate in environmentally sustainable work practices Elective 

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.