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Overview

Course code:

SIT20316

Next available intakes:

February

Course length:

Part Time: 2 years

Campus:

Glen Waverley, Moorabbin

Take the first steps into hospitality during your final year of school – with the Certificate II in Hospitality.

During this course, you’ll learn key hospitality skills such as how to interact with customers and receive and store stock. We also teach you food safety procedures and safe work practices.

Upon successfully completing your first year, you’ll be awarded a Certificate II in Hospitality.

You can then specialise in the Hospitality or Kitchen Operations stream – depending on which pathway you prefer.

Fast track to a career as an apprentice chef, kitchen hand, barista or food and beverage attendant with this course.


Course structure

Timetable
Moorabbin
Wednesdays - Theory classes 2pm - 6.30pm, Practical 4pm - 10pm

Glen Waverley -
Tuesdays - Theory classes 3.30pm - 8pm, Practical 4pm - 10pm

The list below identifies the units involved in the first year of the course.
You will select your stream for second year toward the end of the first year. You will be given advice regarding units and your options at that time.

ASSESSMENT

Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards

SUBJECTS

Code

Name

BSBWOR203

Work effectively with others

SITHCCC001

Use food preparation equipment

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

SITHCCC002

Prepare and present simple dishes

SITHFAB002

Provide responsible service of alcohol

SITHKOP001

Clean kitchen premises and equipment

SITXCCS006

Provide service to customers

SITXFSA001

Use hygienic practices for food safety

SITXINV002

Maintain the quality of perishable items

Code Name
BSBWOR203Work effectively with others
SITHCCC001Use food preparation equipment
SITHIND002Source and use information on the hospitality industry
SITHIND003Use hospitality skills effectively
SITXCCS003Interact with customers
SITXCOM002Show social and cultural sensitivity
SITXWHS001Participate in safe work practices
SITHCCC002Prepare and present simple dishes
SITHFAB002Provide responsible service of alcohol
SITHKOP001Clean kitchen premises and equipment
SITXCCS006Provide service to customers
SITXFSA001Use hygienic practices for food safety
SITXINV002Maintain the quality of perishable items

Entry requirements

Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview. These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.

When undertaking the course, you must be enrolled as a VCE or VCAL student.


Outcomes

QUALIFICATION AND RECOGNITION

This is a VET Delivered to Secondary Students course and is a part of your VCE or VCAL. First year provides a VCE unit 1 and 2, or two VCAL units. Second year provides a VCE unit 3 and 4, or a VCAL unit.

VCE scored assessment is also available for second year students if you choose to sit for the VCE external exam. It will contribute to your ATAR.

After successful completion of your first year, you will be awarded a SIT20316 Certificate II in Hospitality.

After successful completion of your choice of stream in second year, you will receive either an enhanced SIT20316 Certificate II in Hospitality (Hospitality stream) or a SIT20416 Certificate II in Kitchen Operations (Kitchen operations stream).

PATHWAYS

As a graduate of the hospitality stream, you will be well positioned to pursue further training
opportunities in other areas of hospitality and cookery, including specialised
training in hospitality or higher management such as the SIT60316 Advanced Diploma of Hospitality Management and the Bachelor of Hospitality Management.

As a graduate of the Kitchen Operations stream, you will be well positioned to pursue further
training opportunities in other areas of hospitality and cookery, including
specialist training in Commercial Cookery Apprenticeship, Asian Cookery, Bakery or Patisserie.

Direct entry is available for all graduating VET Delivered to Secondary Students into all
hospitality courses.

CAREER OPPORTUNITIES

-Barista
-Food & beverage attendant
-Kitchen hand
-Apprentice chef


How to apply

If you have further questions, contact VET Delivered to Secondary Students (previously VETis) Coordination Centre.

T: 03 9209 5109

E: vetis@holmesglen.edu.au


Fees

For VET Delivered to Secondary Students Contact your school to discuss fees.


Enquire online

Your contact details
 

eg: When does the course start?

Hospitality Open Days

Visit us on Open Day for a formal presentation on the hospitality industry, starting at 5pm, followed by a tour of our fabulous student training restaurants, commercial kitchens and study facilities. After receiving a general overview, we nominate expert staff for you to talk to in detail about hospitality programs, specialisations and pathways to further study. Please note: Bachelor of Hospitality Management information will be available at the Waverley Open Day sessions only.

- , Thu, 08 Aug

Holmesglen Glen Waverley Campus, 595 Waverley Road Glen Waverley Australia

Visit us on Open Day for a formal presentation on the hospitality industry, starting at 5pm, followed by a tour of our fabulous student training restaurants, commercial kitchens and study facilities. After receiving a general overview, we nominate expert staff for you to talk to in detail about hospitality programs, specialisations and pathways to further study. Please note: Bachelor of Hospitality Management information will be available at the Waverley Open Day sessions only.

- , Thu, 08 Aug

Holmesglen Moorabbin Campus, 488 South Road Moorabbin 3189 Australia

All information is correct at the time of printing but subject to change.

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