VET Studies
VET Studies
Teacher Helping Student

Hospitality

Chisholm Institute of TAFE RTO 0260

Overview

VET in schools multiplies opportunities for students.  They enable students to complete a nationally recognised vocational qualification as well as contribute towards their VCE or VCAL Certificate. Classroom learning is combined with structured hands-on training and practice in industry. The aims of this program is to provide students with the knowledge and skills to achieve competencies that will enhance their employment prospects in the hospitality industry and  enable students to gain a recognised credential and make a more informed choice regarding further education and career paths.

Course Code and Course Title

  • SIT2007 Certificate II in Hospitality (Kitchen Operations)

  • SIT30707 Certificate III in Hospitality - selected units

Delivery

  • Venue: Chisholm Institute of TAFE
  • Times: Wednesday

Special Requirements

Students are required to wear a chef uniform and appropriate footwear when working in a kitchen environment.

Structured Workplace Learning

Structured Workplace Learning is an important part of any VET in schools program and provides:

  • Enhancement of skills
  • Practical application of industry knowledge
  • Increased employment opportunities

This course requires students to undertake 20 days of structured workplace learning in a variety of situations. This provides the opportunity for students to demonstrate competencies acquired on - the- job.

Contribution to the VCE and VCAL

On completion of the program students are eligible for four credits towards their VCE or VCAL certificate, two at units 1 and 2 level and a 3 and 4 sequence.  Students who successfully complete the year 12 Unit 3-4 sequence will be eligible for a study score which contributes directly towards their ATAR. This program will also satisfy the learning outcomes for the VCAL Industry Specific and the Work Related Skills strand.

Units of Competency

The Units of Competency delivered could include the following

FIRST YEAR

Code

Unit of Competency Name
SITHCCC001A Organize and Prepare Food
SITHCCC002A Present Food
SITHCC003A Receive and Store Kitchen Supplies
SITHCC004A Clean and Maintain Kitchen Premises
SITHCCC005A Use Basic Methods of Cookery
SITHIND001A Develop and Update Hospitality Industry Knowledge
SITXCOM001A Work with Colleagues and Customers
SITXCOM002A Work in a Socially Diverse Environment
SITXOHS001A Follow Health, Safety and Security Procedures
SITXOHS002A Follow Workplace Hygiene Procedures

SECOND YEAR

Code

Unit of Competency Name
SITHCCC027A Prepare, Cook and Serve Food for Food Service
SITHCCC006A Prepare Appetizers and Salads
SITHCCC008A Prepare Stocks, Sauces and Soups
SITHCCC009A Prepare Vegetables, Eggs and Farinaceous Dishes
SITHCCC013A Prepare Hot and Cold Desserts
SITHCCC010A Select, Prepare and Cook Poultry

To view the latest Units of Competency and course information go to

http://www.chisholm.edu.au/Courses/VET_in_Schools/Certificate_II/Hospitality

http://www.chisholm.edu.au/Courses/VET_in_Schools/Certificate_II/Hospitality_Kitchen_Operations

Pathways

TAFE

  • Certificate III Hospitality (Food and Beverage)
  • Certificate III Hospitality (Accommodation Service)
  • Certificate III Hospitality (Commercial Cookery)
  • Certificate III Hospitality (Patisserie)
  • Certificate III Hospitality (Catering Operations)
  • Certificate III Hospitality (Asian Cookery)
  • Certificate IV in Hospitality
  • Diploma of Hospitality
  • Advanced Diploma of Hospitality

University Options

  • Bachelor of Business (Hospitality management)
  • Bachelor of Business (Hospitality and Tourism)

General Career Pathways

  • Kitchen Hand
  • Waiter/waitress
  • Chef
  • Caterer
  • Cook
  • Pastry Cook