Hospitality Studies (C)

This course provides students with opportunities that promote an appreciation and understanding of industry workplace culture and practices, as well as engaging them in examining and evaluating the impact of social, cultural and environmental issues from a hospitality perspective.

Through the theoretical and practical components of this course, students are provided with opportunities to develop skills, concepts, processes and attitudes necessary for effective participation in a demanding, dynamic commercial industry environment.

The Hospitality industry offers full and part-time employment opportunities that encompass flexible working hours, making it particularly attractive to young people as a part time or second job.

Hospitality has been identified as a national skills shortage area. This course provides students with the knowledge, skills and attitudes to enable them to make informed decisions on seeking careers in Hospitality and help them gain employment in the Hospitality Industry. This is a ‘hands-on’ course and students will be expected to undertake workplace learning in the school canteen while studying hospitality.

 

Qualifications

It is intended that students studying this course will achieve a:

  • Certificate I in Hospitality
  • Certificate II in Hospitality

These are nationally recognised vocational courses with competency standards from the

 

Hospitality Training Package

There qualifications provide pathways for students wanting to continue to post school study of a Certificate III in Commercial Cookery; and/ or, work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.

This course aims to provide the student with appropriate skills, knowledge and attitudes to:

  • make an informed decision on seeking a career in the Hospitality Industry
  • gain employment skills to move directly into a career in Hospitality or other industries
  • undertake further courses in Hospitality at CIT
  • work part time while still studying

Competencies are only studies once over the two-year period. Some competencies from Certificate l also count towards Certificate ll.

 

Structured Workplace Assessment

Structured Workplace Learning is the workplace component of a nationally recognised industry specific VET in Schools program. It provides supervised learning activities contributing to an assessment of competence, and achievement of outcomes. It is highly recommended for students to complete at least one placement in an industry setting. These work placements can be organised to suit the needs of individual students during term time, holidays or on an ongoing basis as an Australian School Based Apprenticeship (ASBA).

 

Extension opportunities:

Students are offered the opportunity to complete the following additional competencies through

SITHFAB002 Provide responsible service of alcohol

Students contribute a part payment for the competency. During 2019 Students opted for delivery of RSA only and the part payment required was $45. It is anticipated that the part payment for 2021 will be a similar cost. The College manages the enrolment and delivery of this course for students.

 CIT offers a short course in RSA and Bar Service. Students are advised when this course is available, and students manage their own enrolment and participation independently.

  • An overnight excursion to Sea World Resort Gold Coast is offered each year. Students can tour the Resort and engage in practical application of skills and knowledge acquired during their studies. Practical experience at the Resort counts towards the course required service periods. There is a minimum number of participants required for the excursion to proceed and he cost is covered by the students.

 

Certificate 1 Hospitality – first year of study

Qualification: SIT10216 Certificate I in Hospitality

Training package: SIT – Tourism, Travel and Hospitality Training Package

Duration: Completed at the end of the first year of study

To achieve this qualification, 6 units of competency must be completed:

  • 3 core units
  • 3 elective units

Students will complete the following competencies:

  •  BSBWOR203          Work effectively with others (Core)
  • SITXCCS001           Provide customer information and assistance (Core)
  • SITHFAB004           Prepare and serve non-alcoholic beverages (Elective)
  • SITXWHS001          Participate in safe work practices (Core)
  • SITXFSA001           Use hygienic practices for food safety (Elective)
  • SITHIND002            Source and use information on the hospitality industry (Elective)
  • SITXINV002             Maintain the quality of perishable items (Elective)
  • SITHCCC001           Use food preparation equipment (Elective)

Assessment Requirements

Assessment strategies may include:

  • Observation
  • Practical Tasks
  • Questioning
  • Written tasks
  • Online Activities

In this course students will study competencies relating to workplace skills and basic food preparation including several of the core competencies for all Hospitality certificates. Safe and hygienic work practices are discussed and applied through practical experiences. Students learn about the commercial kitchen and learn and refine industry related skills when working in the kitchen. They will also learn to present food to a standard suitable to serve to customers.

Students will also have the opportunity to extend their teamwork and communication skills. In the kitchen, there will be an emphasis on appropriate food storage and the production of non-alcoholic drinks. They learn how to work with others and cater for the individual needs of customers. To assist them to learn front of house service skills students will be involved in the running of some basic cafés and workplace activities in the canteen.

Participation in these units should enable students to:

  • Integrate the use of hygiene procedures and food safety
  • Use health, safety and security procedures in daily work activities
  • Understand functions of food preparation equipment
  • Prepare simple dishes within commercial time constraints
  • Access information and update knowledge on the hospitality industry
  • Apply simple workplace calculations in daily activities
  • Prepare and serve non-alcoholic drinks in an appropriate manner
  • Store perishable foods correctly

 

Certificate II Hospitality – second year of study

The Certificate II students operate a cafe within the school community, which includes both table service and takeaway opportunities throughout the year. These operations incorporate both food preparation and food service sections of the course. There is also a night restaurant and other functions run at school by the Hospitality students, which are compulsory for students to participate in, as well as a variety of other optional food service opportunities for students to be involved in.

 Qualification: SIT20316 Certificate II in Hospitality

Training package: SIT – Tourism, Travel and Hospitality Training Package

Duration: Completed after the second year of study

To achieve this qualification, 12 units of competency must be completed:

  • 6 core units
  • 6 elective units

Students will complete the following competencies:

  • BSBWOR203          Work effectively with others (Core)
  • SITHFAB004           Prepare and serve non-alcoholic beverages (Elective)
  • SITXWHS001          Participate in safe work practices (Core)
  • SITXFSA001           Use hygienic practices for food safety (Elective)
  • SITHIND002            Source and use information on the hospitality industry (Core)
  • SITXINV002             Maintain the quality of perishable items (Elective)
  • SITHFAB007           Serve food and beverage (Elective)
  • SITHFAB005           Prepare and serve espresso coffee (Elective)
  • SITXCCS003           Interact with customers (Core)
  • SITXCOM002          Show social and cultural sensitivity (Core)
  • SITXFIN001             Process financial transactions (Elective)
  • SITHIND003            Use hospitality skills effectively (Core)

Assessment Requirements

Assessment strategies may include:

  • Observation
  • Practical Tasks
  • Questioning
  • Written tasks
  • Online Activities

Participation in these units will enable students to:

  • Prepare and present a variety of menu items in a commercial kitchen
  • Provide effective hospitality service to customers
  • Prepare and serve non-alcoholic beverages, including expresso coffee, using appropriate equipment
  • Plan, organise and implement food and beverage service procedures
  • Interact with customers to provide service and assistance
  • Communicate with customers and colleagues from diverse backgrounds
  • Process payments for products and services and reconcile takings

Throughout this course the emphasis is on practical activities relating to café and catering experiences. These experiences are an integral part of the course and allow the students to showcase the skills they have learned throughout their Hospitality course.

As this is Vocational Course students will need to provide to the College their USI (Unique Student Identifier) before being enrolled in the course and to be awarded competencies and receive the certificate for the course.  To obtain their USI students need to use the USI link

http://www.usi.gov.au/Pages/default.aspx

Further USI information can be found at http://www.usi.gov.au/About/Pages/default.aspx

St Francis Xavier College, Registered Training Organisation, National Code 88024

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