First Year only Offered at MLMC (Code: SIT20316)
May be included as a Scored Unit 3 & 4 Sequence for VCE pathway (& ATAR calculation)
This dual qualification provides a pathway to work in Hospitality organisations such as restaurants, hotels, catering operations, clubs, cafes, cafeterias, and coffee shops. The Certificate II program is designed to introduce students to many aspects of Hospitality through engaging excursions, gaining a Barista Course and Responsible Service of Alcohol Certificate. These, along with the opportunity to engage with school functions and team challenges, provides the student with a job ready resume. Career pathways include further study in Commercial Cookery or opportunities to take on a trainee or apprenticeship in the many facets of Hospitality. Students also wishing to pursue a career in hotel management or tourism would benefit from completing the certificate. Students gain experience of both front and back of house service. This includes; working in a safe manner (OH & S), food hygiene standards, food preparation and food service, and meal presentation techniques. In addition, students learn that hospitality is about serving others and the importance of communication skills with both colleagues and customers by participating in house functions. On successful completion of all 1 and 2 units, students receive a Certificate 2 in Hospitality. Further study in the second year will be a completion of Certificate 3 & 4 in Kitchen Operations.
Learning Activities:
Students gain knowledge and develop skills through practical activities, quizzes, team challenges, excursions to restaurants, food suppliers and various hospitality sector establishments. They also participate in simulated food service experiences through running “pop up restaurants” for staff, students and parents at the college, and special events such as the Wine Tasting Evening.
Key Skills Achieved:
Employability skills including; communication, team work, problem solving, initiative and enterprise, planning and organising and self-management. Students should also possess or develop a passion for trying new foods and further developing their culinary skills.
UNITS 1 & 2
UNITS 3 & 4
Will need to be completed at another provider such as Ranges Tec- Lilydale Campus. Units offered for the Unit 3 & 4 are to be confirmed, and may include: Prepare stocks, sauces and soups; Prepare poultry dishes; Prepare vegetables, fruits, eggs and farinaceous dishes; Use cookery skills effectively; Prepare appetisers and salads.
What credit will I receive toward my VCE or Vocational Major
Prerequisites:
RTO:
1st year of the course will be iVET Trades RTO. 32275. A further year of the course may be completed (Units 3 & 4) at another venue (ie. Ranges Tec- Lilydale Campus) for the whole Kitchen Operations Certificate 3 & 4.
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