CERTIFICATE II in HOSPITALITY & CERTIFICATE II in COOKERY [DUAL PROGRAM]
Certificate Code:
SIT20322: Certificate II in Hospitality
SIT20421: Certificate II in Cookery
RTO:
45732: VEG Education t/a Food Futures
Structured Workplace Learning (SWL)
Strongly Recommended.
VCAA strongly recommends a minimum of 80 hrs (2 weeks) of structured workplace learning over the duration of the VCE VET program.
(40 hours each YEAR. Fast food retail outlets are not acceptable),
Course Description
The VCE VET Hospitality program is drawn from a national training package and offers portable qualifications which are recognised throughout Australia. These qualifications provide students with a broad range of skills and knowledge to prepare them for a diverse range of occupations in the hospitality industry including commercial cookery, catering and food and beverage service. Scored assessment is available for the Scored Unit 3-4 sequence of the VCE VET Hospitality program. At the end of successfully completing Year l, you will receive the SIT20322 Certificate II in Hospitality. At the successful completion of the 2nd year of the program, you will receive SIT2042l Certificate II in Cookery.
Career Pathways
SIT20322 Certificate II in Hospitality reflects the role of individuals who have a defined and limited range of hospitality operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops.
SIT20421 Certificate II in Cookery may prepare individuals with a limited range of food preparation and cookery skills to prepare food and menu items in a kitchen. Graduates typically provide routine and repetitive tasks and are directly supervised. This qualification does not meet the requirements for trade recognition as a cook but can provide a pathway towards achieving that.
Pathways may include employment into various workplaces within the hospitality industry such as restaurants, hotels, catering operations, clubs, pubs, cafes, coffee shops, institutions, aged care facilities, hospitals, prisons, and schools. Typical roles include breakfast cook, catering assistant, fast food cook, sandwich hand, and takeaway cook.
Program Requirements
There are no program requirements for this certificate.
Contribution to VCE
ATAR
Scored assessment.
Contribution to VCE / VCE VM & VPC
These credits must be confirmed with the VET Coordinator at your school.
Location
VCE UNITS
UNITS 1 & 2
DAY & TIME
Wednesday 12:00pm - 4:30pm
HOST SCHOOL -
LOCATION
THE GRANGE P-12 COLLEGE
Trade Training Centre
Units & Assessments
MODULE CODE
MODULE NAME
HOURS
SCORED ASSESSMENT
BSBTWK201
Work effectively with others
40
N
SITHIND006
Source and use information on the hospitality industry
25
N
SITHIND007
Use hospitality skills effectively
0
N
SITXCCS011
Interact with customers
20
N
SITXCOM007
Show social and cultural sensitivity
20
N
SITXWHS005
Participate in safe work practices
12
N
SITXFSA005
Use hygienic practices for food safety
15
N
SITHCCC024
Prepare and present simple dishes
25
N
SITHCC025
Prepare and present sandwiches
10
N
SITXINV006
Receive, store and maintain stock
20
N
SITHCC023
Use food preparation equipment
25
N
SITHKOP009
Clean kitchen premises and equipment
13
N
SITHCCC027
Prepare dishes using basic methods of cookery
25
N
Location
VCE UNITS
UNITS 3 & 4
DAY & TIME
Friday - 8:30am - 12:30pm
HOST SCHOOL - LOCATION
THE GRANGE P-12 COLLEGE
Trade Training Centre
Units & Assessments
MODULE CODE
MODULE NAME
HOURS
SCORED ASSESSMENT
SITHCCC034
Work effectively in a commercial kitchen
Y
SITHCCC028
Prepare appetisers and salads
Y
SITHCCC029
Prepare stock, sauce and soups
Y
SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous dishes
Y