Hospitality Industry – Year 1SIT20316 Certificate II in Hospitality

• Program Details• Program Content • Inside the TTC Kitchen • Structured Workplace Learning• Contribution to VCE/VCAL• Study Pathways• Future Career Opportunities• Get VET• Virtual Workplace Tour• Videos: Job Talks• How to Apply

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The VET Hospitality Industry Year 1 program will provide students with:

• An overview of the hospitality industry. • Entry level training and skill development in

the food and beverage services • Basic cooking, waiting and barista skills.

Students wishing to continue with a VET Hospitality Industry program in Year 2 will be able to chose from the following VET options:

• Hospitality • Kitchen Operations • Patisserie

Year 1 Unit 1& 2

BSBWOR203 Work effectively with others

SITHCCC001 Use food preparation equipment

SITHCCC002 Prepare and present simple dishes

SITHCCC003 Prepare and present sandwiches

SITHCCC005 Prepare dishes using basic methods of cookery

SITHFAB002 Provide responsible service of alcohol

SITHIND002 Source & use info. on the hospitality industry

SITHIND003 Use hospitality skills effectively

SITHKOP001 Clean kitchen premises and equipment

SITXCCS003 Interact with customers

SITXCOM002 Show social and cultural sensitivity

SITXFSA001 Use hygienic practices for food safety

SITXINV002 Maintain the quality of perishable items

SITXWHS001 Participate in safe work practises

TLIE005 Carry out basic workplace calculations

Program Details

Program ContentTechniques & practical skills students learn in relation to Front of House skills are:

• Restaurant set up• Service to customers • Communication & teamwork• Introduction to coffee and non-alcoholic beverage service • Responsible service of alcohol

Techniques & practical skills that students learn in relation to Back of House skills include:

• Safe food storage • Personal hygiene to prevent food contamination• Cleaning and sanitising requirements • Correct and safe use of equipment• Basic methods of cookery• Dishes suited to coffee shops, bistros, take away premises

and similar establishments

Inside the TTC Kitchen

Work placement is a requirement of the course. Students are required to complete a minimum of 12 service shifts in Year 11 (industry work placement) as part of their assessment. Placements are arranged by Mildura Senior College to allow students to demonstrate skills and knowledge obtained.

Structured workplace learning complements the training undertaken during class time. It provides the context for: • Enhanced skill development • Practical application of industry knowledge • Assessment of units of competency/modules as determined by the

RTO • Increased employment opportunities.

Structured Workplace Learning

Contribution to VCE & VCAL VCE

Students will receive two VCE VET units at 1 – 2 level.

VCAL

Contribution to VCAL is determined by the number of units of competence successfully completed. When a student has been assessed as competent in units totalling 90 nominal hours, this will contribute one VCAL unit towards satisfactory completion of VCAL. Students can receive up to 2 VCAL credits for VET Hospitality Industry—Year 1This program will satisfy learning outcomes for the Industry Specific Skills and Work Related Skills strands of VCAL.

⇒ Certificate II in Kitchen Operations

⇒ Certificate III in Hospitality

⇒ Certificate III in Commercial Cookery (Patisserie)

Study Pathways

⇒ Barista⇒ Food and Beverage Attendant⇒ Hotel Manager⇒ Food Writer⇒ Flight Attendant⇒ Restaurant Manager⇒ Cook⇒ Sandwich Hand⇒ Catering Assistant or Supervisor⇒ Chef

Future Career Opportunities

PROFILE: The Region’s hospitality and tourism industries are diverse. Businesses range from many family owned cafes, restaurants and motels to larger hotels and tourism operators.

OUTLOOK: While forecast population growth is low, high growth in agribusiness and the visitor economy will contribute to growth in hospitality and tourism. Over a 100,000 visitors are expected to visit Mildura annually by 2030.

SKILLS & TRAINING: In particular, demand for traineeships and training in the Certificate III in Commercial Cookery will increase to address the insufficient supply of locally skilled cooks and chefs. Skill sets in customer service and digital marketing will be increasingly important as businesses look to sustain their competitive advantage and connect with the customers.

More generally, employers look for workers that have a good attitude, strong work ethic, able to interact with others and are reliable and well presented.

Job Outlook in Sunraysia

Victorian Skills Commissioner Mallee Regional Skills Demand Report 2017

Get VETScan the QR Code to watch the GET VET Hospitality Video or Ctrl and Click on the picture

Virtual Workplace Tour

Job Talks

Would you like to apply for the VET Hospitality course?

Then make sure you include it in your top 5 preferences on the VCE or VCAL subject selection sheet in the MSC

2022 Course Selection Guide

How To Apply