Senior Vocational Education and Training (VET)

SIS20321- Certificate II in Sport Coaching

(Auspiced by iVET RTO 40548)

Overview

The SIS20321 – Certificate II in Sport Coaching program has been developed with community sport and passionate sporting students in mind. Students who complete this program will develop a variety of skills and the knowledge to contribute to sport at the community level in assistant coaching or official roles. The program includes practical coaching and officiating experience that will challenge and ultimately build student confidence, and decision-making skills. The opportunity also exists for students to improve their own sporting performance by learning about physical conditioning.

This program is flexible, allowing teachers to incorporate their own sporting experience and knowledge to tailor the practical experiences to manage classes that include varied sporting ability and to meet student learning needs.

Course Structure

This is a partial qualification offered to Year 10 students who are keen on developing coaching skills specific to AFL and Netball. We deliver 6 of the 7 Units of competencies at St Francis as part of the program.

Units – Codes and name

• SIRXWHS001 – Work safely
• HLTAID011 – Provide First Aid
• SISXCAI001 – Provide equipment for activities
• SISSSOF002 – Continuously improve officiating skills and knowledge
• SISSSCO002 – Work in a community coaching role
• SISSPAR009 – Participate in conditioning for sport

Assessment tasks

All assessments are available on the iVET portal for students to access, keep track of and progress. Assessment is based on how competent a student is at a set task. This can be a practical demonstration, a topic test, or documentation that the student has prepared as part of a Unit of work. The level of skills demonstrated by the student must be Industry standard.

Prerequisite

There are no prerequisites for this course

Future direction

This is a great entry level qualification for students who wish to access pathways working as assistant coach, volunteering at community-based sport clubs and organisations. Further study pathways into Certificate III or Diploma in Sport, Fitness or Coaching.

For further information: https://www.ivetinstitute.com.au/courses/sport-recreation/sis20321-certificate-ii-in-sport-coaching/

SIT20322 – Certificate II in Hospitality

Delivered by St Francis Xavier College RTO 21286

Overview

This SIT20322 – Certificate II in Hospitality program is only available as a one-year program to the Year 10 students and offers to the learners a wide range of skills and knowledge relating to general hospitality as well as food and beverage service skills. This course has been designed to suit students who enjoy practical learning. This course is geared towards developing a range of hospitality operational skills like front of house, barista skills, food hygiene, food advice and build on industry knowledge through routine and repetitive tasks performed under the direct supervision of our VET teacher. The course offers life skills from a nationally recognised qualification to our students while giving them the opportunity to cook in the college’s commercial kitchen and be involved in functions in the college restaurant.

Course Structure

This program is taught over a period of 1 year at the Beaconsfield campus and is a partial completion only. Though the full qualification is made up of 12 units we deliver and assess 6 of those 12 units within the year and students will be awarded a Statement of Attainment for those units completed successfully. These units have been selected by the school based on industry feedback and needs.

Units – Codes and names

• SITXFSA005 – Use hygienic practices for food safety
• SITHCCC025 – Prepare and present sandwiches
• SITXCCS011 – Interact with customers
• SITHFAB024 – Prepare and serve non-alcoholic beverages
• SITHFAB021 – Provide responsible service of alcohol
• SITHFAB025 – Prepare and serve espresso coffee

Assessment tasks

Assessment tasks have been designed to reinforce and extend our students’ knowledge and skill within the parameters of each unit’s learning outcomes and criteria as prescribed in the training package. Students will be assessed, tested, and expected to demonstrate skills as required by each unit of competency. All assessments are competency based meaning the focus is on the learner’s ability to receive, respond and process information to achieve competency.

Prerequisite

There are no prerequisite subjects, but students need to have an interest in the Hospitality industry and preparing and serving food and beverages in a commercial kitchen and restaurant setting.

Future Directions

Career pathways include further study in Commercial Cookery or opportunities to take on a trainee or apprenticeship in the many facets of Hospitality. Students also wishing to pursue a career in hotel management or tourism would benefit from completing the certificate. Students on a VCE pathway may also choose to enrol in the VCE VET Certificate II in Hospitality (Cookery) in Years 11 and 12.

This course leads to potential pathways to TAFE – certificate or Diploma in Hospitality or Tourism.

BSB20120 – Certificate II in Workplace Skills

Auspiced by iVET RTO 40548

Overview

The BSB20120 – Certificate II in Workplace Skills program prepares students for entry-level positions across a diverse range of business services settings and can help to open the door to a vast array of non-technical employment opportunities. It can also lead to further study in either technical or non-technical vocations and aims to develop the most common and transferable skills and knowledge required of almost any workplace.

Course Structure

This one-year course is offered to Year 11 students who wish to develop a range of broad-based business skills applicable to most industries.

Units – Codes and names

• BSBPEF101 – Plan and apply for work readiness
• BSBPEF202 – Plan and apply time management
• BSBWHS211 – Contribute to the health and safety of self and others
• BSBCMM211 – Apply communication skills
• BSBOPS201 – Work effectively in business environments
• BSBTEC201 – Use business software applications
• BSBTEC203 – Research using the internet
• BSBTEC202 – Use digital technologies to communicate in a work environment
• BSBCRT201 – Develop and apply thinking and problem-solving skills
• BSBSUS211 – Participate in sustainable work practices

Assessment tasks:

Assessment tasks have been designed to reinforce and extend our students’ knowledge and skill within the parameters of each unit’s learning outcomes and criteria as prescribed in the training package. Students will be assessed, tested and expected to demonstrate skills and undertake projects as required by each unit of competency. All assessments are competency based meaning the focus is on the learner’s ability to receive, respond and process information to achieve competency.

Prerequisite:

There are no prerequisites for this course.

Future direction

Completion of the Certificate II in Workplace Skills provides a pathway into a Certificate III in Business, training, and employment in business and related industries. Potential occupations may include personal assistant, medical secretary, legal clerk or information desk manager. Further study through higher education pathways could lead to employment opportunities in commerce, management or marketing.

For more information: https://www.ivetinstitute.com.au/courses/business/

SIS30122- Certificate III in Sport, Aquatics and Recreation

Auspiced by iVET RTO 40548

Overview

The new SIS30122- Certificate III in Sport, Aquatics and Recreation equips students with comprehensive skills and knowledge essential for delivering high-quality sport and recreation services. Graduates of this program gain the confidence and capability to work independently in the industry, applying sound judgment to perform tasks effectively. This VET subject includes targeted units that explore key areas such as recreation session delivery, coaching, technology integration, officiating, and engaging with diverse communities. These units provide a solid foundation for students, preparing them for a wide range of career paths within the industry.

In addition, Year 2 of the program offers students the opportunity to earn a study score that can contribute to their ATAR, supporting further academic and career aspirations.

Course Structure

This VET subject will be offered to Year 11 students in 2026. There are 15 Units to be completed over two (2) years. Students who satisfactorily complete the first year will go on to a second year to complete the Certificate III. The Certificate also contributes four (4) Units to the VCE. On completion of the VCE Examination, students will gain a study score which will contribute to their ATAR Score. Students who do not complete the first year will not be allowed to continue into the second year.

Credit in the VCE – recognition of up to three VCE VET units at Units 1 and 2 level, and a VCE VET Unit 3–4 sequence.

Students wishing to receive an ATAR contribution for VCE VET Sport and Recreation must undertake scored assessment. This consists of three coursework tasks, worth 66% of the overall study score, and an end-of-year examination which is worth 34% of the overall study score.

Units – Codes and names

Units – Codes and names – First Year

• SISSPAR009 – Participate in conditioning for sport
• BSBPEF301 – Organise personal work priorities
• SISXFAC006 – Maintain activity equipment
• SISOFLD001 – Assist in conducting recreation sessions
• HLTAID011 – Provide first aid
• SISXPLD005 – Facilitate inclusion for people with disability
• SISXCCS004 – Provide quality service
• SISXIND009 – Respond to interpersonal conflict
• HLTWHS001 – Participate in workplace health and safety
• SISXEMR003 – Respond to emergency situations
• SISXIND011 – Maintain sport fitness and recreation industry knowledge

Units – Codes and names – Second Year

• BSBWHS308 – Participate in WHS Hazard Identification, risk assessment and risk control processes
• SISSSCO001 – Conduct Sport Coaching Sessions with Foundations Students Level Participants
• SISXPLD002 – Deliver Recreation Sessions
• SISXPLD004 – Facilitate Groups

Assessment tasks

All assessments are available on the iVET portal for students to access, keep track of and progress. Assessment is based on how competent a student is at a set task. This can be a practical demonstration, a topic test, or documentation that the student has prepared as part of a Unit of work. The level of skills demonstrated by the student must be Industry standard.

Prerequisite

There are no prerequisites for this course.

Future direction

Activity operations officer, Recreation leader, Recreation Officer, Sport and recreation attendant, Lifeguard, Leisure services officer, Community activities officer.

www.ivetinstitute.com.au/courses/sport-recreation/sis30122-certificate-iii-in-sport-and-recreation/

SIT20421 – Certificate II in Cookery

Delivered by St Francis Xavier College RTO 21286

Overview

The SIT20421 Certificate II in Cookery prepares students with a limited range of food preparation and cookery skills to prepare food and menu items, preparing students for immediate employment and or further study or apprenticeships in the Hospitality industry. Includes units such as; preparing appetisers and salads, preparing stocks, soups and sauces, preparing vegetable, fruit and farinaceous dishes, work effectively in a commercial kitchen. This qualification does not meet the requirements for trade recognition as a cook but can provide a pathway towards achieving that. This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools. The course emulates the role of a cook working in a kitchen, under the direct supervision of our VET teacher and focuses on the back-of-house skills as required in a restaurant or food outlet. Students will learn hygienic practices in food preparation and the skills to prepare and present simple dishes.

Course Structure

This VET subject requires a total of 13 units: 7 core and 6 electives to be completed which is delivered over a period of 2 years. Students who successfully complete the first year of this certificate will gain two VCE Units. Students completing this course and the end of year examination will gain a Study Score which will contribute to their ATAR Score for tertiary enrolment. Students not completing Year 1 will not be allowed to continue into Year 2.

Units – Codes and names – First Year

• SITHCCC023 – Use food preparation equipment (Core)
• SITHCCC027 – Prepare dishes using basic methods of cookery (C)
• SITHKOP009 – Clean kitchen premises and equipment (C)
• SITXFSA005 – Use hygienic practices for food safety (C)
• SITXINV006 – Receive, store and maintain stock (C)
• SITXWHS005 – Participate in safe work practices (C)
• SITHCCC024 – Prepare and present simple dishes (Elective)
• SITHCCC025 – Prepare and present sandwiches (E)
• SITXCOM007 – Show social and cultural sensitivity (E)

Units – Codes and names – Second Year

• SITHCCC0028 – Prepare appetisers and salads (E)
• SITHCCC029 – Prepare stocks, sauces and soups (E)
• SITHCCC030 – Prepare vegetable, fruit, egg and farinaceous dishes (E)
• SITHCCC034 – Work effectively in a commercial kitchen (C)

Assessment tasks

Assessment tasks have been designed to reinforce and extend students’ knowledge and skill within the parameters of each unit’s learning outcomes and criteria as prescribed in the training package. Students will be assessed, tested, and expected to demonstrate skills as required by each unit of competency. All assessments are competency based meaning the focus is on the learner’s ability to receive, respond and process information to achieve competency. Assessment methods may include Written assessments, Work performance and Portfolios.

Prerequisite

None, however, students need to have an interest in the Hospitality industry and preparing and cooking food in a commercial kitchen.

Future Directions

Career pathways include further study SIT30622 – Certificate III in Hospitality or SIT30821 – Certificate III in Commercial Cookery or opportunities to take on a trainee or apprenticeship in the many facets of Hospitality. Students also wishing to pursue a career in hotel management or tourism would benefit from completing this certificate.

BSB30120 – Certificate III in Business

Auspiced by iVET RTO 40548

Overview

The BSB30120 – Certificate III in Business qualification reflects the varied roles of individuals across different industry sectors who apply a broad range of competencies using some discretion, judgement, and relevant theoretical knowledge. Students will develop and build teamwork, interpersonal skills and organisational capabilities which can be used to further strengthen their employability skills post-secondary schooling. The importance of digital literacy in the workforce will be addressed, and students will gain a deeper understanding of its importance to their work lives.

Course Structure:

This program for the VCAA Unit 3 & 4 sequences is based on partial completion of the Certificate III qualification – no qualification is awarded. All units are scored.

Units – Codes and names

• BSBPEF301 –  Organise personal work priorities
• BSBINS302 –  Organise workplace information
• BSBTEC301 – Design and produce business documents
• BSBXCM301 –  Engage in workplace communication
• BSBOPS304 – Deliver and monitor a service to customers

Assessment tasks:

Assessment tasks have been designed to reinforce and extend our students’ knowledge and skill within the parameters of each unit’s learning outcomes and criteria as prescribed in the training package. Students will be assessed, tested and expected to demonstrate skills and undertake projects as required by each unit of competency. All assessments are competency based meaning the focus is on the learner’s ability to receive, respond and process information to achieve competency.

Prerequisite:

There are no prerequisites for this course.

Future direction

Completion of the Certificate III in Business provides a pathway into training and employment in business and related industries. Potential occupations may include personal assistant, medical secretary, legal clerk or information desk manager. Further study through higher education pathways could lead to employment opportunities in commerce, management or marketing.

For more information: https://www.ivetinstitute.com.au/courses/business/

CHC32015 – Certificate III in Community Services

Auspiced by iVET RTO 40548

Overview

The CHC32015 – Certificate III in Community Services program is drawn from a national training package and offers portable qualifications recognised throughout Australia. This qualification provides students with a broad range of skills and knowledge to pursue further training or employment within the community services sector.

This nationally recognised qualification prepares students for entry-level roles in community services where workers support individuals through the delivery of person-centred services. Students develop skills to communicate effectively, work with diverse people, respond to client needs and contribute to community-based programs and services.

Course Structure

Course Duration: 2 Years

The VCE VET Community Services program is designed for students interested in developing practical skills and knowledge for work in community services and related industries.

Credit in the VCE (including VCE VM and VPC)

Students undertaking this certificate may be eligible for:

• Two VCE VET Units at Units 1 and 2 level
• A scored VCE VET Unit 3–4 sequence
• An additional non-scored VCE VET Unit 3–4 sequence

Scored assessment is available for the scored Unit 3–4 sequence of the VCE VET Community Services program

Units – Codes and Names

Units 1 & 2 (Year 1)

• BSBPEF301 – Organise personal work priorities
• BSBINS302 – Organise workplace information
• CHCCOM005 – Communicate and work in health or community services
• CHCDIV001 – Work with diverse people
• HLTWHS002 – Follow safe work practices for direct client care
• HLTWHS006 – Manage personal stressors in the work environment
• HLTAID011 – Provide First Aid
• CHCCOM001 – Provide first point of contact
• CHCCCS009 – Facilitate responsible behaviour

Units 3 & 4 (Year 2)

• CHCCCS016 – Respond to client needs*
• CHCCDE019 – Work within a community development framework*
• CHCCDE020 – Implement participation and engagement strategies*

Assessment Tasks

Assessment tasks have been designed to reinforce and extend students’ knowledge and skills within the parameters of each unit’s learning outcomes and criteria as prescribed in the training package.

Students will be assessed through a range of activities including practical demonstrations, projects, written tasks and class-based activities. Students are expected to demonstrate practical skills and complete all assessment requirements for each unit of competency.

All assessments are competency based, meaning the focus is on the learner’s ability to receive, respond to and process information in order to demonstrate competency.

Prerequisite

There are no formal prerequisites for this course.

Future Directions

Completion of the Certificate III in Community Services provides pathways into further training and employment within the community services and health sectors.

Potential career opportunities may include:

• Community support worker
• Youth support worker
• Residential support worker
• Disability support worker
• Aged care support worker
• Community services assistant

Further study pathways may include qualifications in Community Services, Youth Work, Mental Health, Disability, Individual Support or Allied Health Assistance.

For More Information: iVET Institute – Community Services Courses