Course Overview

The tourism and hospitality industries contribute significantly to the Australian economy and employ a large number of people. The industries have an ongoing commitment to training in both customer service and technical areas. The chosen course of study at Avondale School allows students to obtain national vocational qualifications for employment in the hospitality industry.

At the successful conclusion of the course, students can gain a nationally recognised certificate: SIT20416 Certificate II in Kitchen Operations.

Students complete a weekly practical task for the double period. Single periods are utilised for the theory components of the course. Students are supplied with an industry tool box and will need to purchase a commercial cookery chef’s uniform for the practical components of the course. All practical tasks are completed in a commercial kitchen and regular attendance is critical. Students are also involved in a number of functions outside the classroom to gain essential hospitality skills.

Course Content

This course is practically oriented towards the hospitality industry with theory work incorporated. Students are required to complete the following units of study to successfully gain the full certificate:

Use hygienic practices for food safety.
Participate in safe work practices.
Work effectively with others.
Source and use information on the hospitality industry.
Use food preparation equipment.
Prepare dishes using basic methods of cookery.
Clean kitchen premises and equipment.
Participate in safe food handling practises.
Maintain the quality of perishable items.
Prepare and present simple dishes.
Prepare appetisers and salads.
Prepare vegetable, fruit, egg and farinaceous dishes.
Use cookery skills effectively (holistic unit - see note below).
Prepare and serve espresso coffee (optional extra).

Note: These may change pending training package changes and other reasons. However, they are merely an indication of units being offered.

Work Placement

Students are required to complete two, one-week blocks of work placement (Year 11 - 35 hours and Year 12 - 35 hours) in the relevant area of industry chosen. Work placement is a NSW Education Standards Authority mandatory requirement.

Note: Students must obtain 12 service periods by the end of the course to gain competency in the cookery skills holistic unit. Therefore students are required to complete, in addition to Work Placement, school functions over the course of the 2 years.

Assessment

Hospitality is a VET (Vocational Education & Training) subject, which allows for dual national accreditation (Industry & HSC). Students are required to complete ‘competency tasks’ to demonstrate their abilities as ‘satisfactory’ or ‘not yet satisfactory’ in each of the units. An internal assessment process is also undertaken for students pursuing an ATAR pathway.

Students that exit the course throughout the year can achieve a ‘Statement of Attainment’ which reflects the units achieved at that point.

HSC Examination

2 hour exam (Theory) - Hospitality is a Category B HSC subject and only one Category B subject may count as credit towards the ATAR. It is an optional HSC examination for Hospitality.

Prerequisite Knowledge and Skills

Year 10 is the only prerequisite. An interest in food, presentation, cooking, and the Hospitality Industry is appreciated. Practical abilities in cooking are desired. Organisation and motivation towards competency tasks are essential. Students undertaking a VET course need to have high attendance and maintain quality of work for competency submissions.

Equipment Requirements

Students will need to purchase a chef uniform to wear for the practical classes and work placement. The chef uniform is to include small check pants, white double breasted jacket, white waist apron, white chef hat and neckerchief.

Stage 6 - Hospitality [VET]