Hospitality - Kitchen Operations and Cookery
This is a Vocational Education and Training (VET) course that is competency-based. At the end of the two years students who complete the 240 hour course will be eligible for SIT20416 Certificate II in Kitchen Operations and Cookery.
Students work to develop the competencies, skills and knowledge described in each competency to the standard required in the appropriate industry environment. Each week students participate in practical food preparation lessons in the commercial kitchen, whereby a range of industry skills are developed. As part of the course, students cater for a range of functions over the two years. Twelve service periods need to be completed by each student. Students cater for functions such as New Parents' Evening, Staff Luncheons and College Appreciation Night. Each function can cater for up to 300 guests.
Students must complete 70 hours of work placement over Year 11 and 12 (35 hours each year). This must be in an industry specific work place.
There is an optional Higher School Certificate examination for Hospitality which involves a 2 hour written exam. Hospitality is an Australian Tertiary Admission Rank (ATAR) Category B subject.
