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Hospitality

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Stage 6 – Hospitality 240 hours

2 Units in each of Preliminary and HSC

Board Developed Vocational Education and Training (VET) Course – Category B

Major Project: No

Work placement: Yes

Fees: $100

Some extra costs may be incurred for practical aspects and projects within this course. Uniform must be purchased.

Hospitality focuses on providing customer service and developing skills that can be transferred across a range of industries.

Workplaces for which Hospitality competencies are required include cafes, catering organizations, restaurants and resorts.

What will I be doing in this course?

This course is based on units of competency, which have been developed by the hospitality industry to describe the competencies, skills and knowledge required by workers in the industry. The course incorporates core units of competency plus units from various functional areas such as: kitchen attending, commercial cookery, commercial catering, food and beverage, front office, housekeeping and sales/office operations.

Students may follow either a Commercial Cookery or Food and Beverage strand.  There are core units common to both strands. However there are units compulsory or specific to each strand.

In Commercial Cooking they are; Organise and Prepare Food, Present Food, Use Basic Methods of Cookery and Implement Food Safety Procedures plus 65 hours of optional subjects.

In Food and Beverage they are; Provide a Link Between Kitchen and Service Areas, Provide Food and Beverage Services, Prepare and Serve Non-alcoholic Beverages, Promote Products and Services to Customers and Implement Food Safety Procedures plus Electives. More details are found in Part A Hospitality syllabus (pp16-19).

How will this course help me in the future?

On successful completion of this course students may receive a Certificate I in Hospitality (Kitchen Operations), or a Statement of Attainment (SOA) towards Certificate II in Hospitality, or Certificate II in Hospitality with the specialisation Prepare, Cook & Serve or Certificate II in Hospitality (Kitchen Operations) or SOA towards Certificate III in Hospitality (Commercial Cookery) and SOA towards Certificate III in Hospitality.

Samples of occupations students can aim for in the hospitality industry include: bar assistant, chef, events coordinator, food & beverage manager, reservations clerk, front office receptionist and guest service coordinator.