Students will be awarded the Certificate II in Hospitality on the successful completion of all the required units of competency. The RTO IVET Institute Pty Ltd are responsible for issuing qualifications and statements of attainment associated with this course. 

Students wishing to receive an ATAR contribution for a scored VCE VET program must undertake scored assessment for the purpose of achieving a study score. This study score can contribute directly to the ATAR.

In Year 1 you will complete 9 units of competency including a combination of theory and practical classes. You will gain knowledge in the areas of hygiene and safety in the kitchen and produce dishes each week in practical classes. Within a well-resourced commercial training kitchen, you will learn knife skills and be instructed with the assistance of the latest technology within industry standard facilities. 

You will learn how to create food that satisfies the senses. Producing foods that appeals to the eye through presentation techniques and creative design. You will work independently but also learn to work in a team environment appropriate to the Hospitality industry. 

Year 1:

• BSBTWK201: Work effectively with others

• SITHIND006: Source and use information on the hospitality industry

• SITHIND007: Use hospitality skills effectively

• SITXCCS011: Interact with customers

• SITXCOM007: Show social and cultural sensitivity

• SITXWHS005: Participate in safe work practices

• SITXFSA005: Use hygienic practices for food safety

• SITXINV006: Receive, store and maintain stock

• SITHCCC024: Prepare and present simple dishes

• SITHKOP009: Clean kitchen premises and equipment

Year 2 builds on the skills covered in first year. The first semester focuses on learning preparation techniques independently in practical classes. You will complete a portfolio of work based upon the practical units presented. Assessment will also be based upon observation and a series of questions to test understanding. 

Within the second semester you will operate in a restaurant environment. This will include producing food for functions, dining in and take away meals. You will be assigned a dish with other students and prepare and present dishes to paying customers. You will contribute to the planning and presentation of these dishes. . 

• Teacher - Sophia Garton: sgarton@cmc.vic.edu.au 

• Pathways Learning Director - Kieren Prowse: vet@cmc.vic.edu.au 

• Pathways Adimistrator - Samantha Hoyle: shoyle@cmc.vic.edu.au