Hospitality industry
Working in the hospitality industry involves:
- Supporting and working with colleagues to meet goals and provide a high level of customer service
- Developing menus, managing resources, preparing, cooking and serving a range of dishes
- Providing food and beverage service in a range of settings
- Providing house keeping and front office services in hotels, motels, resorts and other hospitality establishments
- Planning and organising events and managing services.
Samples of occupations students can aim for in the hospitality industry:
- Chef
- Events coordinator
- Reservations clerk
- Front office receptionist
- Guest service coordinator.
The qualification likely to be available through the Hospitality Industry Curriculum Framework is Certificate II in Kitchen Operations SIT20416.
For more information about the Hospitality (Kitchen Operations) Curriculum Framework syllabus, speak to your VET coordinator.
Mandatory units
The mandatory units for the course are:
- Hygiene
- Safety
- Kitchen operations and cookery.
Practical requirements
All students studying Hospitality are required to wear a chef's uniform and closed leather shoes for all practical lessons. Practical lessons are conducted weekly and are used to determine student competence in a wide variety of industry specific skills involving food preparation. Participation in practical lessons is a mandatory requirement. In the event a student misses a practical lesson they will be required to complete the practical at home and bring it to school for assessment by their class teacher.
Students will not be permitted to participate in practical lessons unless their fees have been paid or alternative arrangements have been made.
For more information see below: