Hospitality is a Vocational Education and Training (VET) course. It provides students with the opportunity to achieve a nationally recognised qualification that can be used to obtain employment or undertake further training within the industry. In this course students must undertake the mandatory element of Work Placement and can obtain a Certificate II in Hospitality (Food and Beverage) if they complete all Units of Competency to a competent level.
QUALIFICATION: SIT20316 Certificate II in Hospitality (Food and Beverage)
What will I be doing in this course?
In Hospitality, students will have the opportunity to gain knowledge and skills relating to safe and hygienic work practices in the hospitality industry and workplace. Additionally, students develop skills in the preparation and service of non-alcoholic beverages and espresso coffee, and learn to apply knowledge of workplace policy and procedures and industry standards to ensure quality customer service. Skills gained in this industry transfer to other industries.
Students will need to complete a total of 70 hours work placement in the Hospitality industry in order to successfully achieve an HSC qualification - 35 hours in Year 11, 35 hours in Year 12.
Particular Course Requirements
Students must complete 70 hours of mandatory work placement in order to qualify for an HSC.
There is a compulsory annual fee of $50 that must be paid as a contribution towards consumables provided for the practical component of the Preliminary course.
Students must wear enclosed shoes in order to participate in practical activities.
How will this course help me in the future?
Hospitality provides students with the opportunity to obtain national vocational qualifications for employment in the Hospitality industry.
Students will be able to develop knowledge and skills to enable them to be an effective Hospitality worker.
Skills acquired in this course are transferable to other industries. Hospitality occupations in the area of food and beverage include:
- Food and beverage attendant
- Snack bar attendant
- Sandwich/salad hand
- Short order cook
- Cocktail bar attendant/mixologist
- Manager and supervisor roles in restaurants and catering
- Function co-ordinator
- Store person