Hospitality - Food and Beverage

This VET Board Developed course aims to provide students with the foundation knowledge and the elementary skills required to provide hospitality service to clients, serving customers food and beverages, in a safe and efficient manner.

The qualification is recognised as an entry-level qualification for employment in the hospitality industry and provides opportunities to:-

Apply knowledge and understanding of WHS, hygiene and food handling requirements.
Complete mise en place and basic food preparation.
prepare sandwiches and basic food items.
Prepare and serve non-alcoholic beverages and expresso coffee.
Clean and maintain food preparation premises and equipment.
Provide client services—provide product information, serve food, set and clear tables.
Work independently and in teams.

Stage 6 Hospitality Video.mp4

Qualification

SIT20316 Certificate II in Hospitality (Release 2.0)

Unit Value

240 hour course: 4 units of HSC credit

Eligibility for Qualification

Students assessed as fulfilling the requirements for all the units in the 240 hour course will be eligible for Certificate II in Hospitality. Students achieving at least one unit of competency will be eligible for an AQF Statement of Attainment showing partial completion of their qualification.

Cost : Fees

Students will be required to purchase a Hospitality Uniform and a Textbook.

HSC Information

This is a Board Developed Course.

Board Developed Courses (also called Industry Curriculum Frameworks) contribute towards the HSC and have an optional HSC exam for those who do a 240 hour course.

Units of Competency

Packaging Rules: - Total number of units = 12

6 core units and 6 elective units, consisting of:
1 unit from Group A
3 units from Group B
2 units from Group B, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

Units include:

BSBWOR203 Work effectively with others
SITXWHS001 Participate in safe work practices
SITHIND002 Source and use information on the hospitality industry
SITXFSA001 Use hygienic practices for food safety
SITXCCS003 Interact with customers
SITHIND003 Use hospitality skills effectively (Holistic)
SITXCOM002 Show social and cultural sensitivity
SITHFAB004 Prepare and serve non-alcoholic beverages Prerequisite: SITXFSA001
SITHFAB005 Prepare and serve espresso coffee Prerequisite: SITXFSA001
SITHFAB007 Serve food and beverage Prerequisite: SITXFSA001
SITXFSA002 Participate in safe food handling practices
SITHCCC002 Prepare and present simple dishes Prerequisite: SITXFSA001
SITHCCC003 Prepare and present sandwiches Prerequisite: SITXFSA001
SITHCCC001 Use food preparation equipment Prerequisite: SITXFSA001
SITHKOP001 Clean kitchen premises and equipment

RECOGNITION OF PRIOR LEARNINGYou may be entitled to apply for Recognition of Prior Learning. If you have completed any training, either through your part-time work, TAFE or other school VET courses you have completed recently, or through experience gained in other ways you can apply for RPL. You should talk to your school Leader of Learning VET or course teacher for further information

Assessment

Holistic assessment is used to assess students against a range of elements of competency. One assessment task may include a number of competencies

The methods used for collecting evidence of competency may include:
· Workplace journals and reports
· Case Studies /simulation exercises
· Portfolios and research assignments
· Oral questioning and presentations
· Finished products
· Practical demonstration of specific skills/knowledge

The performance criteria used for assessment are contained in the units of competency. http://training.gov.au/Training/Details/SIS

Students will be awarded a Competent (C) or Not competent (NC) based on the achievement of competency components.

Work placement

Students must complete a mandatory 70 Hours of work placement in a hospitality environment for the HSC 240 Hour course. The timing of work placement follows a pattern of 2 blocks of approximately 35 hours during the Preliminary and HSC courses.

For the 240-hour course, it is permissible for up to 50% of work placement to include school and community functions where students cater for and/or service customers.

The ‘work environment’ of the functions should be authentic and as far as possible reproduce and replicate a hospitality workplace or work environment. Tasks, activities and conditions need to be as close as possible to real-life situations. There should be industry-realistic ratios of staff to customers, as well as sufficient customer traffic that allows students to deal with a range of customers with varying needs and multiple hospitality service or operational tasks simultaneously. The speed, timing and productivity for tasks should be typical of a commercial operation

Career Pathway

This course provides credit transfer to Certificate III and Certificate IV qualifications in Hospitality

Job Roles

Possible job titles include:

Bar attendant
Bottle shop attendant
Café attendant
Catering assistant
Food and beverage attendant
Front office assistant
Gaming attendant
Porter
Room attendant

Duties and Tasks

Waiters may perform the following tasks:

Take restaurant reservations
Set tables with clean linen or place mats, cutlery, crockery and glasses
Welcome and seat customers and hand menus to them
Talk to guests about the menu and drinks and recommend combinations
In some cases promote local produce and attractions to visitors from interstate and overseas
Take customers; orders and pass them to kitchen staff or bar attendants
Serve food and drinks
Carve meat
Make up bills and present them to customers
Handle money or credit cards
Clear tables and return dishes and cutlery to kitchens

Personal Attributes

Neat personal appearance
A high level of personal hygiene
Good communication skills
Good memory
Polite and patient
Friendly and efficient
Enjoy working with people
Able to work as part of a team
Able to handle money
Able to cope with the physical demands of the job

FURTHER STUDY

After achieving Certificate II in Hospitality, individuals could progress to a wide range of other qualifications in the Hospitality and broader service industries, for example:

Certificate II in Kitchen Operations
Certificate III in Hospitality
Certificate III in Commercial Cookery
Certificate III in Events

FURTHER INFORMATION

www.myskills.gov.au

Type the qualification code into the search bar, then click on the qualification title. Explore Career Pathways and Student Outcomes including Employment, Salary, Occupations.

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