Public Schools NSW, Ultimo Registered Training Organisation 90072
VOCATIONAL EDUCATION and TRAINING
2021 HOSPITALITY - KITCHEN OPERATIONS 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 - Kitchen Operations
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.
SIT20416 Certificate II in Kitchen Operations
Based on SIT Tourism, Travel and Hospitality training package (version 1.2)
Units of Competency
Core
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practice
Electives
SITHCCC002 Prepare and present simple dishes
SITHCCC003 Prepare and present sandwiches
SITHCCC006 Prepare appetisers and salads
BSBSUS201 Participate in environmentally sustainable work practices
SITXFSA002 Participate in safe food handling practices
SITHIND002 Source and use information on the hospitality industry
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 kitchen preparing food. They should be able to lift and carry equipment, use hand held and larger commercial kitchen equipment. Students will be required to attend events and functions out of school hours. There will be out of class homework, research activities and assignments.
Examples of occupations in the hospitality industry
- trainee chef short order
- fast food cook breakfast cook
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 Kitchen 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 $ 80 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