SIT20322 - Certificate II in Hospitality
SIT20322 – Certificate II in Hospitality
Delivered by St Francis Xavier College RTO 21286
Overview
This VET 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 7 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
- SITXCCS011 Interact with customers
- SITHCCC023 Use food preparation equipment
- SITXFSA005 Use hygienic practices for food safety
- SITHFAB021 Provide responsible service of alcohol
- SITHFAB024 Prepare and serve non-alcoholic beverages
- 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 or VCE VM Hybrid 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.