Hospitality: Cookery (VET)

Hospitality learners concentrate on developing a range of skills and knowledge required to work effectively and safely in a hospitality industry. 

Skills developed in one of the two St Peter's industry standard commercial kitchens and cafe of the Trade Training Centre include communication, working as a team, creativity, an ability to work quickly and safely and personal hygiene.

Topics include:

• Prepare and serve espresso coffee,

• Prepare and present appetisers, salads, sandwiches and simple dishes,

• Prepare dishes using basic methods of cookery,

• Use food preparation equipment,

• Use hygienic practices for food safety.

See VET at St Peter's for more information.

Hospitality is a competency based course and requires students to develop the competencies, skills and knowledge described by each unit under the training package.

A student must demonstrate to a qualified assessor/ the teacher, they can effectively carry out the various skills and tasks to the standard required in the appropriate industry in order to be assessed as competent. There is no mark awarded in competency-based assessment. Students are assessed as either ‘competent’ or ‘not yet competent’. Successful completion of this course provides a Certificate II in Hospitality.

The Higher School Certificate examination for Hospitality will involve a two hour written examination, multiple-choice items, short answers and extended response items. The HSC examination is optional if a student does not require an ATAR. 

Hospitality is a Vocational Education and Training course that provides real world experience in the world of work through NESA mandated work placement. Students must complete a minimum of 70 hours work placement per 240-hour course over 2 years.  Students experience work placement with restaurants, cafes, hotel chains and a range of other hospitality environments locally and beyond. 15 - 20 hours of work placement is completed with school-based functions. In the NSW Higher School Certificate (HSC), mandatory work placement is a requirement for VET (Vocational Education and Training) courses, and non-completion of this placement can lead to the course being withheld from the HSC.  

In Year 10 St Peter's students achieved a Senior First Aid Certificate which is used as credit transfer for Hospitality.

Gaining an industry qualification that gives credit towards future study is a benefit of school studied VET courses.

Hospitality can be studied with a School Based Traineeship (SBT), where you 'earn and learn' while at school. For more information on SBATs click here or see the Leader of Learning Careers and Pathways.