Course information
This course provides students with the knowledge, skills and attitudes which will equip them to make informed decisions on seeking careers in Hospitality and helps them work in the Hospitality Industry. This is a ‘hands-on’ course where students gain competencies leading to a Vocational Qualification in Certificate II in Hospitality. Students will be involved in work placements in industry while studying Hospitality. Please note that students who undertake Hospitality are required to purchase and wear a Hospitality uniform - more information on this will be presented once class commences.
Post-school pathways
Do you enjoy or are you good at Hospitality? (pdf, 110kb)
Course pattern
May be available as a Minor or Major.
Suggested Minor course
Semester | Unit |
|---|---|
1 | Hospitality Essentials |
2 | Hospitality Operations |
Suggested Major course
Semester | Unit |
|---|---|
1 | Hospitality Essentials |
2 | Hospitality Operations |
3 | Hospitality Industry |
4 | Hospitality Management |
Unit descriptions
Hospitality Essentials
In this unit students study several of the core competencies for their Hospitality certificate. Safe and hygienic work practices are discussed and applied through practical experiences. Students learn about the commercial kitchen and learn and refine industry related skills when working in the kitchen. They present food to a standard suitable to serve to customers. There is an emphasis on the hospitality industry and the social, ethical and legal implications that impact the industry.
Hospitality Operations
In this unit students further refine their food preparation and teamwork skills in the kitchen. They learn how to work with others and cater for the individual needs of customers. They begin to learn front of house service skills. Students plan, organise, prepare and serve a range of hospitality products that reflect current market trends and practices. Students plan and run an evening restaurant. Students are involved in a work placement.
Hospitality Industry
The emphasis in this unit is on front of house service skills Students learn about contemporary issues and trends in the hospitality industry and there is a focus on developing communication, collaboration and interpersonal skills with customers. Students plan, organise, prepare and serve food and beverage products and demonstrate skills to industry standard in front and back of house contexts.. Regular café experiences are an integral part of the course.
Hospitality Management
In this final unit the emphasis is on developing an understanding of successful management practices for the hospitality industry. They examine influences on decision making about food and hospitality and justify their own decisions. Catering experiences are an integral part of the course.