Public Schools NSW, Ultimo Registered Training Organisation 90072
VOCATIONAL EDUCATION and TRAINING
2021 HOSPITALITY - FOOD and BEVERAGE COURSE DESCRIPTION
This may change due to Training Package and NSW Education Standards Authority (NESA) updates.
Notification of variations will be made in due time.
Course: Hospitality - Food and Beverage
2 or 4 Preliminary and/or HSC units in total
Board Developed Course
Category B for Australian Tertiary Admission Rank (ATAR)
This course is accredited for the HSC and provides students with the opportunity to obtain nationally recognised vocational training. This is known as dual accreditation.
SIT20316 Certificate II in Hospitality
Based on SIT Tourism, Travel and Hospitality training package (Release 1.2)
Units of Competency
Core
BSBWOR203 Work effectively with others
SITHIND002 Source and use information on the hospitality industry
SITHIND003 Use hospitality skills effectively
SITXCCS003 Interact with customers
SITXCOM002 Show Social and Cultural sensitivity
SITXWHS001 Participate in safe work practices
Electives
SITXCOM001 Source and present information
SITHFAB005 Prepare and serve espresso coffee
SITHFAB007 Serve food and beverage
SITXFSA002 Participate in safe food handling practices
BSBSUS201 Participate in environmentally sustainable work practices
SITHFAB004 Prepare and serve non-alcoholic beverages
SITXFSA001 Use hygienic practices for food safety
SITHCCC002 Prepare and present simple dishes
SITHCCC003 Prepare and present sandwiches
Students may apply for Recognition of Prior Learning and /or credit transfer provided suitable evidence is submitted.
Recommended Entry Requirements
Students selecting this course should be interested in working in a hospitality environment preparing and serving food and beverages to customers. They should be able to lift and carry equipment, use hand held and larger commercial kitchen equipment. Students may be required to participate in after-hours school events and functions. There will be out of class homework, research activities and assignments.
Examples of occupations in the hospitality industry:
- Café attendant
- Barista
- Kitchen hand
- Food and beverage attendant
Mandatory HSC Course Requirements Students must complete 240 indicative hours of course work and a minimum of 70 hours work placement. Students who do not meet these requirements will be ‘N’ determined as required by NESA.
External Assessment (optional HSC examination for ATAR purposes)
The Higher School Certificate examination for Hospitality Food and Beverage is only available after completion of 240 indicative hours and will involve a written examination consisting of multiple-choice items, short answers and extended response items. The examination is independent of the competency-based assessment undertaken during the course and has no impact on the eligibility of a student to receive a vocational qualification.
Competency-Based Assessment
Students in this course work to develop the competencies, skills and knowledge described by each unit of competency listed above. To be assessed as competent a student must demonstrate to a qualified assessor the competency requirements for performance and knowledge of the units/s of competency.
Appeals and Complaints
Students may lodge a complaint or an appeal about a decision (including assessment decisions) through the VET teacher.
Course Costs: Subject Fees $ 120 Consumables $ Other: Uniform $ 45 Approx.
Refund Arrangements on a pro-rata basis Please see your VET teacher to enquire about financial assistance
A school-based traineeship and apprenticeship are available in this course, for more information: http://www.sbatinnsw.info/
Exclusions - VET course exclusions can be checked on the NESA website at http://educationstandards.nsw.edu.au/wps/portal/nesa/11-12/stage-6-learning-areas/vet/course-exclusions