VCE VET Hospitality - vcaa.vic.edu.au · Web viewThis revision to the VCE VET Hospitality program...

VCE VET Hospitality

Program BookletIncorporating

SIT20316 Certificate II in Hospitality (Release 2)

SIT20416 Certificate II in Kitchen Operations (Release 1)

January 2019

This program was first implemented in January 2017.

VCE VET Hospitality

Modification history

Version Status Release Date Comments

3.0 Current January 2019 Moved to full program booklet

2.0 Superseded January 2018 Additional electives added andadditional pathways information included.

1.0 Superseded January 2017 Original program

Authorised and published by the Victorian Curriculum and Assessment AuthorityLevel 7, 2 Lonsdale StreetMelbourne VIC 3000

ISBN: 978-1-925867-14-5

© Victorian Curriculum and Assessment Authority 2019

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Content

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VCE VET Hospitality

sIntroduction......................................................................................................................................1

Program development....................................................................................................................1

Program information.......................................................................................................................1

Industry overview.............................................................................................................................2Training package............................................................................................................................2Qualifications / packaging rules......................................................................................................2

VCE VET Hospitality program details.............................................................................................3Aims................................................................................................................................................3

Program structure...........................................................................................................................3Scored assessment........................................................................................................................3

VCE VET Credit..............................................................................................................................3Nominal hour duration....................................................................................................................4

Duplication......................................................................................................................................4Sequence.......................................................................................................................................4

VCE VET Hospitality program structure........................................................................................5SIT20316 Certificate II in Hospitality...........................................................................................5

SIT20416 Certificate II in Kitchen Operations.............................................................................7

Study score.......................................................................................................................................8

ATAR Contribution...........................................................................................................................8

Structured workplace learning........................................................................................................9SWL Recognition............................................................................................................................9Work health and safety...................................................................................................................9

Additional Information...................................................................................................................10

Further training in Hospitality.......................................................................................................10

Pathways.........................................................................................................................................11

Appendix – Sample programs.......................................................................................................12Sample 1: SIT20316 Certificate II in Hospitality........................................................................12

Sample 2: SIT20316 Certificate II in Hospitality........................................................................13

Sample 3: SIT20416 Certificate II in Kitchen Operations..........................................................14

Sample 4: SIT20416 Certificate II in Kitchen Operations..........................................................15

Sample 5: SIT20316 Certificate II in Hospitality and SIT20416 Certificate II in Kitchen Operations..............................................................................................................16

VCE VET Hospitality

IntroductionVCE VET programs are vocational training programs approved by the Victorian Curriculum and Assessment Authority (VCAA). VCE VET programs lead to nationally recognised qualifications, thereby offering students the opportunity to gain both the VCE and a nationally portable Vocational Education and Training (VET) certificate. VCE VET programs:

are fully recognised within the Units 1 to 4 structure of the Victorian Certificate of Education (VCE) and therefore may contribute towards satisfactory completion of the VCE. VCE VET units have equal status with other VCE studies.

may contribute to the satisfactory completion of the Victorian Certificate of Applied Learning (VCAL)

function within the National Training Framework.

Program developmentThis iteration of the VCE VET Hospitality program was implemented in 2017. It must be used in conjunction with the training package qualifications, SIT20316 Certificate II in Hospitality and SIT20416 Certificate II in Kitchen Operations. This program replaces the VCE VET Hospitality program published in December 2014 and all subsequent program summaries. This revision to the VCE VET Hospitality program was a consequence of the revision to the SIT Tourism, Travel and Hospitality training package (Release 1.2).

The VCE VET Hospitality program provides students with the knowledge and skills to enhance their employment prospects in the hospitality and service industries.

Program informationThis program booklet must be read in conjunction with the VCE VET Program Guide and the nationally endorsed SIT Tourism, Travel and Hospitality training package.

VCE VET Hospitality

Industry overview

Training packageA Training Package is an integrated set of nationally endorsed competency standards, assessment guidelines and Australian Qualifications Framework (AQF) qualifications for a specific industry, industry sector or enterprise. The SIT Tourism, Travel and Hospitality Training Package has been developed to meet the needs of industry. Delivery of training and assessment in a realistic operational environment using current industry tools, equipment, documents and other resources plays an essential role in skills development and produces graduates that should be immediately useful and competent in an industry environment.

The VCE VET Hospitality program allows for credit in VCE and VCAL, and a nationally recognised qualification(s). These qualifications are drawn from the SIT Tourism, Travel and Hospitality Training Package (Release 1.1) which can be found at: <www.training.gov.au/Training/Details/SIT>.

Qualifications / packaging rules

SIT20316 Certificate II in HospitalityStudents must achieve twelve units of competency to gain SIT20316 Certificate II in Hospitality, including

six core units of competency

six elective units of competency.

This qualification may prepare individuals with a defined and limited range of hospitality operational skills and basic industry knowledge. Graduates typically provide routine and repetitive tasks and work under direct supervision.

Pathways may include employment into various workplaces within the hospitality industry such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. Typical roles include bar attendant, café attendant, catering assistant, food and beverage attendant, front office assistant, porter, and room attendant.

For further information, visit <training.gov.au/Training/Details/SIT20316>.

SIT20416 Certificate II in Kitchen OperationsStudents must achieve thirteen units of competency to gain SIT20416 Certificate II in Kitchen Operations, including

eight core units of competency

five elective units of competency.

This qualification 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 provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.

Pathways may include employment into various workplaces within the hospitality industry such as restaurants, hotels, catering operations, clubs, pubs, cafés, 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.

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http://www.training.gov.au/Training/Details/SIT

VCE VET Hospitality

For further information, visit <training.gov.au/Training/Details/SIT20416>.

VCE VET Hospitality program details

AimsThe VCE VET Hospitality program aims to:

provide participants with the knowledge, skills, and competency that will enhance their employment prospects in the hospitality and service industries.

enable participants to gain a recognised credential and to make an informed choice of vocation or career path.

Program structureThe VCE VET Hospitality program offers two distinct options: a certificate II with a front of house service focus providing VCE credit at Units 1 to 4; a certificate II with a cookery focus providing VCE credit at Units 1 to 4 level.

These certificates are typically completed over two years, however depending on the electives chosen, the Certificate II in Hospitality may be completed in one year.

The identified units of competency in the VCE Hospitality program have been selected for VCE recognition / study score purposes and may vary from the qualification packaging rules. Where additional units of competency are required for VCE VET credit, the RTO may issue the certificate and a separate statement of attainment.

SIT20316 Certificate II in HospitalityThis program option comprises a minimum of 14 units of competency: seven compulsory units and a minimum of two elective units at the Units 1 and 2 level and five compulsory units at the Units 3 and 4 level.

SIT20416 Certificate II in Kitchen OperationsThis program option comprises a minimum of 13 units of competency: seven compulsory units and a minimum of one elective unit at the Units 1 and 2 level and five compulsory units at the Units 3 and 4 level.

Scored assessmentScored assessment is available for both of the Hospitality and Kitchen Operations qualifications. To gain a study score a student must: be competent in the prescribed training; complete all scored VCE VET assessments; and complete an end of year examination.

VCE VET CreditOn successful completion of the Hospitality option, students will be eligible for:

the award of SIT20316 Certificate II in Hospitality

a minimum of four VCE VET units: Units 1 and 2, and a Units 3 and 4 sequence.

On successful completion of the Kitchen Operations option, students will be eligible for:

the award of SIT20416 Certificate II in Kitchen Operations

a minimum of four VCE VET units: Units 1 and 2, and a Units 3 and 4 sequence.

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VCE VET Hospitality

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VCE VET Hospitality

Nominal hour durationNominal hours are determined by the Victorian State Training Authority (Department of Education and Training), they reflect the anticipated time taken to deliver and assess the outcomes of a unit of competency excluding unsupervised delivery or the time taken for repeated practical application of skills.

Nominal hours are used to determine credit into the VCE or VCAL for VET units of competency.

DuplicationWhen a VCE VET program significantly duplicates other VCE studies or VET training in a student’s program, a reduced VCE VET unit entitlement may apply. Credit towards the VCAL may also be reduced due to duplication.

No significant duplication has been identified between the VCE VET Hospitality program and other VCE studies.

Students may not produce a piece of work for assessment that has been used for assessment in another unit and/or another VCE study or VCE VET program. This rule applies across school-based assessment and externally-assessed examinations.

Dual enrolmentsWhere students undertake multiple qualifications within the VCE VET Hospitality program, care must be taken to ensure students enrol in all the units of competency only once. Credit for a unit of competency can only be counted once towards VCE or VCAL.

SequenceCertain units of competency will complement each other, lending to coordinated delivery that minimises content overlap. Units of competency have guidelines on the different situations and delivery contexts, and a range of delivery sequences are possible.

Schools are advised that the Unit 3 and 4 sequences are not designed as stand-alone studies. The intention of VCE VET programs is to provide students with a qualification that meets industry expectations. The strong advice and assumption of industry bodies is that the quality of the qualification is compromised when foundation training is neglected.

Students, who undertake a combined Hospitality and Kitchen Operations Units 1 and 2 program prior to selecting either qualification at the Units 3 and 4 sequence, are required to ensure that units of competency undertaken provide adequate preparation for the scored assessment study.

The VCE VET Units 3 and 4 sequences in either the Hospitality or Kitchen Operations options must be assessed in the same enrolment year to access a study score. Students may undertake both scored VCE VET Units 3 and 4 sequences and additional units of competency from the elective bank where time and resources allow.

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VCE VET Hospitality

VCE VET Hospitality program structure

SIT20316 Certificate II in Hospitality

Code Unit of competency Nominal hours

Units 1 and 2CompulsoryBSBWOR203^ Work effectively with others 15SITHIND002^ Source and use information on the hospitality industry 25SITHIND003^ Use hospitality skills effectively 0SITXCCS003^ Interact with customers 20SITXCOM002^ Show social and cultural sensitivity 20SITXFSA001^# Use hygienic practices for food safety 15SITXWHS001^ Participate in safe work practices 12

Subtotal: 107Electives: select electives to a minimum of 73 hoursBSBCMM201^ Communicate in the workplace 40BSBFIA301 Maintain financial records 60BSBITU201 Produce simple word processed documents 60BSBITU202 Create and use spreadsheets 30BSBSUS201^ Participate in environmentally sustainable work practices 20HLTAID003^ Provide first aid 18SIRXSLS001 Sell to the retail customer 20SITHACS001 Clean premises and equipment 15SITHACS002 Provide housekeeping services to guests 10SITHACS003 Prepare rooms for guests 25SITHACS004 Launder linen and guest clothes 20SITHACS005 Provide porter services 10SITHCCC002^ Prepare and present simple dishes 25SITHCCC003^ Prepare and present sandwiches 10SITHCCC004 Package prepared foodstuffs 15*SITHFAB001 Clean and tidy bar areas 15SITHFAB002* Provide responsible service of alcohol 10SITHFAB003* Operate a bar 35SITHFAB006 Provide room service 15SITHIND001 Use hygienic practices for hospitality service 10SITHKOP001^ Clean kitchen premises and equipment 13SITXCCS002 Provide visitor information 35SITXCOM001 Source and present information 10SITXFSA002^ Participate in safe food handling practices 40SITXINV001 Receive and store stock 10SITXINV002^ Maintain the quality of perishable items 10SITXLAN001 Conduct basic oral communication in a language other than English 60SITXLAN002 Conduct routine oral communication in a language other than English 30TLIE1005^ Carry out basic workplace calculations 20

Code Unit of competency Release Nominal hours

Maximum of one may come from the following:

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VCE VET Hospitality

FSKDIG03^ Use digital technology for routine workplace tasks 15FSKLRG09^ Use strategies to respond to routine workplace problems 15FSKLRG11^ Use routine strategies for work-related learning 10FSKNUM03^ Use whole numbers and money up to one thousand for work 10FSKOCM03^ Participate in simple spoken interactions at work 10FSKRDG07^ Read and respond to simple workplace information 15SIRXSLS002^ Follow point-of-sale procedures 30SITHCCC001^ Use food preparation equipment 25SITXCCS006# Provide service to customers 25

Minimum for Units 1 and 2: 180

Units 3 and 4 SITHFAB004 Prepare and serve non-alcoholic beverages 1 20SITHFAB005# Prepare and serve espresso coffee 1 30SITHFAB007 Serve food and beverage 1 80SITHFAB016 Provide advice on food 1 40SITXFIN001# Process financial transactions 1 25

Total for Units 3 and 4: 195Minimum for VCE VET program: 375

Key

* Units of competency may only be delivered subject to meeting the requirements of the Victorian Commission for Gambling and Liquor Regulation. Where tasting (consumption) of alcohol is required student must be over the age of 18.

# Training Package Skill Set – SITSS00048 Espresso Machine Operation (4 units)

^ Units of competency are available in both the Certificate II in Hospitality and Certificate II in Kitchen Operations. Please note that where students are undertaking both programs they should only be enrolled in these Units of Competency once across the two certificates on VASS.

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VCE VET Hospitality

SIT20416 Certificate II in Kitchen Operations


Units 1 and 2Compulsory:BSBWOR203^ Work effectively with others 15SITHCCC001^ Use food preparation equipment 25SITHCCC005 Prepare dishes using basic methods of cookery 45SITHKOP001^ Clean kitchen premises and equipment 13SITXFSA001^ Use hygienic practices for food safety 15SITXINV002^ Maintain the quality of perishable items 10SITXWHS001^ Participate in safe work practices 12

Subtotal: 135Electives: select electives to a minimum of 45 hoursBSBCMM201^ Communicate in the workplace 40BSBSUS201 Participate in environmentally sustainable work practices 20HLTAID003^ Provide first aid 18SITHCCC002^ Prepare and present simple dishes 25SITHCCC003^ Prepare and present sandwiches 10SITHCCC009 Produce cook-chill and cook-freeze foods 70SITHCCC010 Re-thermalise chilled and frozen foods 20SITHIND002^ Source and use information on the hospitality industry 25SITXCCS003^ Interact with customers 20SITXCOM002^ Show social and cultural sensitivity 20SITXFSA002^ Participate in safe food handling practices 40TLIE1005^ Carry out basic workplace calculations 20Maximum of one unit may come from the following:FSKDIG03^ Use digital technology for routine workplace tasks 15FSKLRG09^ Use strategies to respond to routine workplace problems 15FSKLRG11^ Use routine strategies for work-related learning 10FSKNUM03^ Use whole numbers and money up to one thousand for work 10FSKOCM03^ Participate in simple spoken interactions at work 10FSKRDG07^ Read and respond to simple workplace information 15SIRXSLS002^ Follow point-of-sale procedures 30

Minimum for Units 1 and 2: 180

Units 3 and 4SITHCCC006 Prepare appetisers and salads 1 25SITHCCC007 Prepare stocks, sauces and soups 1 35SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 1 45SITHCCC011 Use cookery skills effectively 1 50SITHCCC012 Prepare poultry dishes 1 25

Total for Units 3 and 4: 180Minimum for VCE VET program: 360

Key


Study score

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VCE VET Hospitality

A study score is available for the VCE VET Hospitality program.

VCE VET Hospitality has two distinct scored options – VCE VET Hospitality (Hospitality) and VCE VET Hospitality (Kitchen Operations). To be eligible for a study score students must:

Satisfactorily complete all the units of competency required in Units 3 and 4 of either the Hospitality or Kitchen Operations qualifications

Be assessed in accordance with the tools and procedures specified in the VCE VET Assessment Guide and program specific assessment plan templates published annually on the VCAA website.

Undertake an examination in the end-of-year examination period, based on the underpinning knowledge and skills in the compulsory units of competency in the Units 3 and 4 sequence, and in accordance with the current examination specifications.

Units 3 and 4 of the Hospitality or Kitchen Operations qualifications must be delivered and assessed in a single enrolment year.

The study score for the VCE VET Hospitality program is based on evidence from two sources: coursework tasks and an examination. The assessment of three VCE VET coursework tasks does not replace the qualification assessments, but both tend to be complementary and may be integrated. Tasks may be designed with both assessment purposes in mind.

For further information on scored assessment refer to the VCE VET Assessment Guide, which contains information relating to study scores for VCE VET programs. It contains an overview of study score assessment, advice regarding the development of coursework tasks, and integration of study scores with competency assessment.

The assessment guide also contains generic templates, scoring criteria and other coursework assessment records: < www.vcaa.vic.edu.au/Documents/vet/scoredassess/vcevet-genericassessmentguide.pdf >.

Advice relating to VCE VET Hospitality program is published on the VCAA website and updated annually: <www.vcaa.vic.edu.au/Pages/vet/programs/Hospitality/VCEVETHospitality>.

ATAR ContributionStudents wishing to receive an ATAR contribution for the VCE VET Hospitality program Units 3 and 4 sequences must undertake scored assessment for the purpose of achieving a study score. This study score can contribute directly to the ATAR, either as one of the student's best four studies (the primary four) or as a fifth or sixth study. Where a student elects not to receive a study score no contribution to the ATAR will be available.

Further information can be found on the VTAC website:

Study rules: <www.vtac.edu.au/results-offers/atar-explained/study-rules>.

Study groupings: <www.vtac.edu.au/results-offers/atar-explained/study-groupings>.

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http://www.vtac.edu.au/results-offers/atar-explained/study-groupings.html

http://www.vtac.edu.au/results-offers/atar-explained/study-rules.html

http://www.vcaa.vic.edu.au/Pages/vet/programs/Hospitality/VCEVETHospitality.aspx

http://www.vcaa.vic.edu.au/Documents/vet/scoredassess/vcevet-genericassessmentguide.pdf

VCE VET Hospitality

Structured workplace learningThe VCAA has determined that structured workplace learning (SWL) is an appropriate and valuable component of all VCE VET programs. SWL involves on-the-job training in which students are required to master a designated set of skills and competencies related to VCE VET programs.

Schools/RTOs are also strongly encouraged to contact the Local Learning and Employment Network (LLEN) in their area. LLENs work with secondary schools, RTOs, Technical and Further Education (TAFE) institutes, Adult and Community Education (ACE) providers and local employers to coordinate work placements for school-based apprenticeships and traineeships, SWL and work experience.

SWL complements the training undertaken at the school/RTO. It provides the context for:

enhanced skill development

practical application of industry knowledge

assessment of units of competency, and

enhanced employment opportunities.

The VCAA strongly recommends a minimum of 80 hours of SWL over the duration of the VCE VET Hospitality program. SWL should be spread across the duration of the training program. Additional SWL in alternative settings are recommended if students are undertaking units from both programs.

Further details regarding SWL, the SWL Portal and the Department of Education and Training SWL Manual is available on online: < www.education.vic.gov.au/school/teachers/teachingresources/careers/work/Pages/ structuredlearning.aspx>.

The SWL Manual outlines roles and responsibilities of the student, parent, employer and principal; procedures and guidelines for placing students in the workplace; and relevant policy and legislation. The manual also has a link to Ministerial Order 55 and the SWL Arrangement form.

SWL RecognitionStructured workplace learning recognition (SWLR) involves the development and maintenance of the workplace learning record (WLR) by the student and is accessed at school. The completion of the WLR is a requirement for recognition by the VCAA for VCE and VCAL credit. The VCE VET Hospitaltiy program offers SWLR. Further details are available at: <www.vcaa.vic.edu.au/Pages/vet/publications/swlr/recognition.aspx>.

Work health and safetySchools/RTOs must ensure that Work Health and Safety (WHS) issues are fully addressed in the training program.

The principal is responsible for ensuring the school meets its responsibilities for students in SWL arrangements.

Where the student will be employed under an SWL arrangement, the principal must be satisfied that the student is undertaking training in the WHS unit of competency before the arrangement can be entered into.

Students must be informed of the significance of work-related hazards. They must understand the need for, and the nature of, workplace risk controls such as safe working procedures and the use of personal protective clothing and equipment.

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http://www.education.vic.gov.au/school/teachers/teachingresources/careers/work/Pages/structuredlearning.aspx

VCE VET Hospitality

Schools must also be satisfied, through their review of the acknowledgment provided by employers on the SWL Arrangement form, that the workplace in question and the activities proposed will not expose a student to risk during their structured work placement.

Employers must view their duty of care towards students as essentially no different from that owed to their employees. They must understand that students cannot be expected to possess the judgment or maturity to undertake any task that presents potential risk. This means that no student may be exposed at any time to dangerous plant machinery, equipment, substances, work environments or work practices.

On the first morning of their placement, students should be introduced to their supervisor and provided with a formal induction to the workplace. This will include first aid, emergency and incident reporting arrangements.

The student should be given an orientation tour of the workplace and any excluded areas or activities should be pointed out. Students should be instructed to report without delay anything they feel may be unsafe. They should be encouraged to ask for help or further instruction if they are not sure of the correct way to carry out any task.

Close supervision of students undertaking SWL is essential. Supervisors nominated by the employer must understand all requirements for safely managing the student’s activities. Supervisors must understand that a student may not fully grasp information or instruction the first time they are told. They should encourage students to ask for help if they have forgotten or if they experience difficulty in putting information into practice.

The WorkSafe Victoria website makes available useful resources: <www.worksafe.vic.gov.au>.

Additional InformationFor updates or information relating to this program refer to:

the VCE VET Hospitality program web page:< www.vcaa.vic.edu.au/Pages/vet/programs/Hospitality/VCEVETHospitality >.

the VCAA Bulletin: < www.vcaa.vic.edu.au/Pages/correspondence/index >.

Further training in HospitalityThe VCAA suggests that pathways into Certificate III level qualifications are only possible under School Based Apprenticeship and Traineeship arrangements.

Schools cannot access any units that sit at the Certificate III level in Hospitality / Cookery / Patisserie / Catering without approval from the VCAA and only after studnets have completed the Certificate II qualification.

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http://www.vcaa.vic.edu.au/Pages/vet/programs/Hospitality/VCEVETHospitality.aspx

VCE VET Hospitality

PathwaysThe VCE VET Hospitality program opens up many different training and employment pathways. The VCAA recommends study at the lower levels to develop industry foundation skills before moving to higher level qualifications. Training in the Hospitality industry may be undertaken in an institutional setting or in conjunction with employment through a traineeship or apprenticeship.

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Services for accomodation, food & beverage, gamingCertificate III in Hospitality

Cook, Catering AssistantCertificate III in Catering Operations

Waiter, Senior Bar Attendant, SommelierCertificate III in Hospitality (Restaurant Front of House)

Commercial cookCertificate III in Commercial Cookery

Pastry chef, PatissierCertificate III in Patrisserie

Commercial Cook specialising in Asian cusineCertificate III in Asian Cookery

Management level roles in accomodation services, food & beverage, gamingCertificate IV in Hospitality

Chef, Chef de PartieCertificate IV in Commercial Cookery

Chef Patissier, Chef de PartieCertificate IV in Patisserie

Catering supervisor in a range of settingsCertificate IV in Catering Operations

Chef, Chef de PartieCertificate IV in Asian Cookery

Diploma of Hospitality ManagementAdvanced Diploma of Hospitality Management

Bachelor of Commerce (Tourism and Hospitality)Bachelor of Business (Tourism and Hospitality)Bachelor of Business (Hospitality Management)

Certificate II in Hospitality

Certificate II in Kitchen OperationsCert II

Cert III

Cert IV

Higher Education


VCE VET Hospitality

Appendix – Sample programs

Sample 1: SIT20316 Certificate II in HospitalityThis sample program may provide:


Units 1 and 2Compulsory:BSBWOR203 Work effectively with others 15SITHIND002 Source and use information on the hospitality industry 25SITHIND003 Use hospitality skills effectively 0SITXCCS003 Interact with customers 20SITXCOM002 Show social and cultural sensitivity 20SITXFSA001# Use hygienic practices for food safety 15SITXWHS001 Participate in safe work practices 12Electives:SITHCCC003 Prepare and present sandwiches 10SITHFAB001 Clean and tidy bar areas 15SITHKOP001 Clean kitchen premises and equipment 13SITXCCS006# Provide service to customers 25SITXCOM001 Source and present information 10

Total for Units 1 and 2: 180

Units 3 and 4 Compulsory:SITHFAB004 Prepare and serve non-alcoholic beverages 1 20SITHFAB005# Prepare and serve espresso coffee 1 30SITHFAB007 Serve food and beverage 1 80SITHFAB016 Provide advice on food 1 40SITXFIN001# Process financial transactions 1 25

Total for Units 3 and 4: 195Total for VCE VET program: 375

Key


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VCE VET Hospitality

Sample 2: SIT20316 Certificate II in HospitalityThis sample program may provide:

two VCE units at Units 1 and 2 level

a Units 3 and 4 sequence and a study score

completion over two years of SIT20316 Certificate II in Hospitality.


Units 1 and 2Compulsory:BSBWOR203^ Work effectively with others 15SITHIND002^ Source and use information on the hospitality industry 25SITHIND003^ Use hospitality skills effectively 0SITXCCS003^ Interact with customers 20SITXCOM002^ Show social and cultural sensitivity 20SITXFSA001^# Use hygienic practices for food safety 15SITXWHS001^ Participate in safe work practices 12

Subtotal: 107Electives:SITHACS002 Provide housekeeping services to guests 10SITHACS003 Prepare rooms for guests 25SITHACS005 Provide porter services 10SITXCCS002 Provide visitor information 35


Units 3 and 4 Compulsory:SITHFAB004 Prepare and serve non-alcoholic beverages 1 20SITHFAB005# Prepare and serve espresso coffee 1 30SITHFAB007 Serve food and beverage 1 80SITHFAB016 Provide advice on food 1 40SITXFIN001# Process financial transactions 1 25


Key



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VCE VET Hospitality

Sample 3: SIT20416 Certificate II in Kitchen OperationsThis sample program may provide:

two VCE units at Units1 and 2 level


scored assessment in Kitchen Operations

completion over two years of SIT20416 Certificate II in Kitchen Operations.



Subtotal: 135Electives:SITHCCC002^ Prepare and present simple dishes 25TLIE1005^ Carry out basic workplace calculations 20


Units 3 and 4Compulsory:SITHCCC006 Prepare appetisers and salads 1 25SITHCCC007 Prepare stocks, sauces and soups 1 35SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 1 45SITHCCC011 Use cookery skills effectively 1 50SITHCCC012 Prepare poultry dishes 1 25


Key


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VCE VET Hospitality

Sample 4: SIT20416 Certificate II in Kitchen OperationsThis sample program may provide:

two VCE units at Units 1 and 2 level



completion over two years of SIT20416 Certificate II in Kitchen Operations.



Subtotal : 135Electives:SITHCCC002^ Prepare and present simple dishes 25SITHIND002^ Source and use information on the hospitality industry 25


Units 3 and 4Compulsory: ReleaseSITHCCC006 Prepare appetisers and salads 1 25SITHCCC007 Prepare stocks, sauces and soups 1 35SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 1 45SITHCCC011 Use cookery skills effectively 1 50SITHCCC012 Prepare poultry dishes 1 25


Key


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VCE VET Hospitality

Sample 5: SIT20316 Certificate II in Hospitality and SIT20416 Certificate II in Kitchen Operations

This sample program may provide:

three VCE units at Units 1 and 2 level

a Units 3 and 4 sequence and a study score for each of the Hospitality programs i.e. Kitchen Operations and Hospitality


completion over two years of

SIT20316 Certificate II in Hospitality

SIT20416 Certificate II in Kitchen Operations.

Students wishing to be awarded both certificates will need to undertake additional training. This may require additional time in each of the two years or the extension of the program to three years. This sample program enables students to complete both Hospitality programs.

Year 1

Enrolment in SIT20316 Certificate II in Hospitality


Units 1 and 2CompulsoryBSBWOR203^ Work effectively with others 15SITHIND002^ Source and use information on the hospitality industry 25SITHIND003^ Use hospitality skills effectively 0SITXCCS003^ Interact with customers 20SITXCOM002^ Show social and cultural sensitivity 20SITXFSA001^ Use hygienic practices for food safety 15SITXWHS001^ Participate in safe work practices 12ElectivesSITHCCC001^ Use food preparation equipment 25SITHCCC002^ Prepare and present simple dishes 25SITHCCC003^ Prepare and present sandwiches 10SITHKOP001^ Clean kitchen premises and equipment 13

Two units of credit at Unit 1 and 2: 180

Enrolment in additional units from SIT20416 Certificate II in Kitchen Operations


FSKRDG07^ Read and respond to simple workplace information 15SITHCCC005 Prepare dishes using basic methods of cookery 45SITXINV002 Maintain the quality of perishable items 10TLIE1005^ Carry out basic workplace calculations 20

One unit of credit at Unit 1 and 2: 90Possible total at Unit 1 and 2: 270

Note

The enhanced program outlined above provides students with the option to undertake either or both scored programs.

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VCE VET Hospitality

Year 2


Units 3 and 4: Kitchen OperationsCompulsorySITHCCC006 Prepare appetisers and salads 1 25SITHCCC007 Prepare stocks, sauces and soups 1 35SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 1 45SITHCCC011 Use cookery skills effectively 1 50SITHCCC012 Prepare poultry dishes 1 25


Year 3


Units 3 and 4: HospitalityCompulsorySITHFAB004 Prepare and serve non-alcoholic beverages 1 20SITHFAB005 Prepare and serve espresso coffee 1 30SITHFAB007 Serve food and beverage 1 80SITHFAB016 Provide advice on food 1 40SITXFIN001 Process financial transactions 1 25


Note

To be awarded SIT20416 Certificate II in Kitchen Operations, students must complete the Kitchen Operations Scored 3 and 4 as SITHCCC011 Use cookery skills effectively is a core unit of competency in the qualification.

Key

^ These units of competency are available in both the Certificate II in Hospitality and Certificate II in Kitchen Operations. Please note that where students are undertaking both programs they should only be enrolled in these units of competency once across the two certificates on VASS.

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