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Board Endorsed December 2014

Hospitality

A/T/M/V

Written under the:Tourism and Hospitality Framework 2011

Accredited from:January 2015 – December 2017

Extended 2021

Supporting Qualifications from Tourism, Travel and Hospitality (SIT) Training Package (refer to training.gov.au):

SIT10216 Certificate I in Hospitality

SIT20316 Certificate II in Hospitality

SIT20416 Certificate II in Kitchen Operations

SIT30616 Certificate III in Hospitality



B S S SAUSTRALIAN CAPITAL TERRITORY

Course Adoption Form for Accredited A Course

The college is entered on the National Register to award Certificates delivered by this course Yes No

College:

Course Title: Hospitality Classification: A V Adoption

Framework: Tourism and Hospitality Framework 2011

Dates of Course Accreditation: From 2017 to 2021

Identify units to be adopted by ticking the check boxes

Adopt Unit Title Value (1.0/0.5) Length

Hospitality Essentials 1.0 S Workplace Skills 0.5 Q Food Preparation 0.5 Q Hospitality Service Procedures 1.0 S Hospitality Service 0.5 Q Hospitality Procedures 0.5 Q Hospitality Kitchen Procedures 1.0 S Kitchen Procedures 0.5 Q Kitchen Operations 0.5 Q Café Service Skills 1.0 S Service Skills 0.5 Q Service Procedures 0.5 Q Café Service Operations 1.0 S Service Operations 0.5 Q Café Operations 0.5 Q Catering Essentials 1.0 S Catering Basics 0.5 Q Catering Progress 0.5 Q Leadership in Café Training 1.0 S Café Training 0.5 Q Café Service 0.5 Q Food Service Operations 1.0 S Food Service 0.5 Q

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Provide Customer Service 0.5 Q Catering and Service Operations 1.0 S Catering Operations 0.5 Q Service Progress 0.5 Q Professional Catering 1.0 S Professional Catering Basics 0.5 Q Advanced Catering 0.5 Q SWL Hospitality 1 0.5 Q SWL Hospitality 2 0.5 Q SWL Hospitality 3 0.5 Q SWL Hospitality Café 0.5 Q SWL Hospitality Catering 0.5 Q

Adoption The course and units named above are consistent with the philosophy and goals of the college and the adopting college has the human and physical resources to implement the course.

Principal:

/ /20

College Board Chair:

/ /20

BSSS Office Use

Entered into database: / /20

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Course Adoption Form for Accredited T Course


College:

Course Title: Hospitality Classification: T V Adoption





Industry Essentials 1.0 S Industry Skills 0.5 Q Industry Practices 0.5 Q Hospitality Industry Service Procedures 1.0 S Hospitality Industry Procedures 0.5 Q Service in Hospitality Industry 0.5 Q Hospitality Service Management 1.0 S Service Management 0.5 Q Hospitality Management 0.5 Q Managing a Training Café 1.0 S Managing a Café 0.5 Q Café Management Skills 0.5 Q

Structured Workplace Learning (SWL) does not contribute to a major or minor for a T course of study SWL Hospitality 1 0.5 Q SWL Hospitality 2 0.5 Q SWL Hospitality 3 0.5 Q SWL Hospitality Café 0.5 Q SWL Hospitality Catering 0.5 Q

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Principal:

/ /20


/ /20

BSSS Office Use


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Course Adoption Form for Accredited M Course


College:

Course Title: Hospitality Classification: M V Adoption





Hospitality Essentials 1.0 S Workplace Skills 0.5 Q Food Preparation 0.5 Q Hospitality Service Procedures 1.0 S Hospitality Service 0.5 Q Hospitality Procedures 0.5 Q Hospitality Kitchen Procedures 1.0 S Kitchen Procedures 0.5 Q Kitchen Operations 0.5 Q Café Service Skills 1.0 S Service Skills 0.5 Q Service Procedures 0.5 Q Café Service Operations 1.0 S Service Operations 0.5 Q Café Operations 0.5 Q Catering Essentials 1.0 S Catering Basics 0.5 Q Catering Progress 0.5 Q Leadership in Café Training 1.0 S Café Training 0.5 Q Café Service 0.5 Q Food Service Operations 1.0 S Food Service 0.5 Q

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Provide Customer Service 0.5 Q Catering and Service Operations 1.0 S Catering Operations 0.5 Q Service Progress 0.5 Q Professional Catering 1.0 S Professional Catering Basics 0.5 Q Advanced Catering 0.5 Q SWL Hospitality 1 0.5 Q SWL Hospitality 2 0.5 Q SWL Hospitality 3 0.5 Q SWL Hospitality Café 0.5 Q SWL Hospitality Catering 0.5 Q


Principal:

/ /20


/ /20

BSSS Office Use


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Table of ContentsCourse Adoption Form for Accredited A Courses...................................................................................1Course Adoption Form for Accredited T Courses....................................................................................3Course Adoption Form for Accredited M Courses..................................................................................5VET Qualifications ....................................................................................9Course Name ..................................................................................24Course Classification ..................................................................................24Training Package Code and Title ..................................................................................24Course Framework ..................................................................................24Course Developers ..................................................................................24Evaluation of Previous Course ..................................................................................25Course Length and Composition ..................................................................................25Implementation Guidelines ..................................................................................28Duplication of Content ..................................................................................29Subject Rationale ..................................................................................30Goals ..................................................................................31Recognition of Prior Learning ..................................................................................32Content ..................................................................................33Teaching and Learning Strategies ..................................................................................33Assessment ..................................................................................35Student Capabilities ..................................................................................42Unit Grades ..................................................................................43Moderation ..................................................................................47Resources ..................................................................................48Standards for Registered Training Organisations 2015.........................................................................52Physical Resources ..................................................................................53Proposed Evaluation Procedures ..................................................................................59Hospitality Essentials A/M/V Value: 1.0..................................................................60Workplace Skills A/M/V Value: 0.5..................................................................63Food Preparation A/M/V Value: 0.5..................................................................65Hospitality Service Procedures A/M/V Value: 1.0..................................................................67Hospitality Service A/M/V Value: 0.5..................................................................71Hospitality Procedures A/M/V Value: 0.5..................................................................74Hospitality Kitchen Procedures A/M/V Value: 1.0..................................................................77Kitchen Procedures A/M/V Value: 0.5..................................................................81Kitchen Operations A/M/V Value: 0.5..................................................................84Café Service Skills A/M/V Value: 1.0..................................................................87Service Skills A/M/V Value: 0.5..................................................................90Service Procedures A/M/V Value: 0.5..................................................................93Café Service Operations A/M/V Value: 1.0..................................................................96Service Operations A/M/V Value: 0.5..................................................................99

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Café Operations A/M/V Value: 0.5................................................................102Catering Essentials A/M/V Value: 1.0................................................................105Catering Basics A/M/V Value: 0.5................................................................108Catering Progress A/M/V Value: 0.5................................................................111Leadership in Café Training A/M/V Value: 1.0................................................................114Café Training A/M/V Value: 0.5................................................................117Café Service A/M/V Value: 0.5................................................................120Food Service Operations A/M/V Value: 1.0................................................................123Food Service A/M/V Value: 0.5................................................................126Provide Customer Service A/M/V Value: 0.5................................................................129Catering and Service Operations A/M/V Value: 1.0................................................................131Catering Operations A/M/V Value: 0.5................................................................135Service Progress A/M/V Value: 0.5................................................................138Professional Catering A/M/V Value: 1.0................................................................141Professional Catering Basics A/M/V Value: 0.5................................................................144Advanced Catering A/M/V Value: 0.5................................................................147Industry Essentials T/V Value: 1.0................................................................150Industry Skills T/V Value: 0.5................................................................153Industry Practices T/V Value: 0.5................................................................155Hospitality Industry Service Procedures T/V Value: 1.0................................................................158Hospitality Industry Procedures T/V Value: 0.5................................................................161Service in Hospitality Industry T/V Value: 0.5................................................................163Hospitality Service Management T/V Value: 1.0................................................................166Service Management T/V Value: 0.5................................................................169Hospitality Management T/V Value: 0.5................................................................172Managing a Training Café T/V Value: 1.0................................................................175Managing a Café T/V Value: 0.5................................................................178Café Management Skills T/V Value: 0.5................................................................180SWL Hospitality 1 Value: 0.5................................................................183SWL Hospitality 2 Value: 0.5................................................................184SWL Hospitality 3 Value: 0.5................................................................185SWL Hospitality Café Value: 0.5................................................................186SWL Hospitality Catering Value: 0.5................................................................187

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VET QualificationsSupporting Qualifications from Tourism, Travel and Hospitality (SIT) Training Package:

SIT10216 Certificate I in Hospitality

SIT20316 Certificate II in Hospitality

SIT20416 Certificate II in Kitchen Operations

SIT30616 Certificate III in Hospitality

NOTE: The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

To receive the SIT10216, Certificate I in Hospitality the following packaging rules apply:

Packaging Rules

6 units must be completed 3 core units 3 elective units consisting of:

1 elective unit from Group A 2 units from Group B, elsewhere in SIT Training Package, or any other current Training

Package or accredited course.

Competencies for Certificate I in Hospitality

Code Competency Title Core/Elective

BSBWOR203 Work effectively with others Core

SITXCCS001 Provide customer information and assistance Core

SITXWHS001 Participate in safe work practices Core

SITXFSA001 Use hygienic practices for food safety Group A Elective

TLIE1005 Carry out basic workplace calculations Group B Elective

SITHCCC001 Use food preparation equipment ** Group B Elective

SITHCCC002 Prepare and present simple dishes ** Group B Elective

SITHCCC003 Prepare and present sandwiches ** Group B Elective

SITHKOP001 Clean kitchen premises and equipment ** Group B Elective

**Prerequisite is SITXFSA001 Use hygienic practices for food safety

Refer to SIT training package for explicit rules that apply to each qualification http://training.gov.au/

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http://training.gov.au/


To receive the SIT20316, Certificate II in Hospitality the following packaging rules apply:

Packaging Rules

12 units must be completed: 6 core units 6 elective units, consisting of:

1 unit from Group A 3 units from Group B 2 units from Group B, elsewhere in SIT Training Package, or any other current Training

Package or accredited course

SWL requirements: SWL is not mandatory but is highly recommended as the core competency, SITHIND003 Use hospitality skills effectively, requires students to provide effective hospitality service to customers for a minimum of 12 complete service shifts to demonstrate competence.

Competencies for Certificate II in Hospitality



SITHIND002 Source and use information on the hospitality industry Core

SITHIND003 Use hospitality skills effectively Core

SITXCCS003 Interact with customers Core

SITXCOM002 Show social and cultural sensitivity Core



BSBSUS201 Participate in environmentally sustainable work practices Group B Elective



SITHCCC006 Prepare appetisers and salads ** Group B Elective

SITHFAB004 Prepare and serve non-alcoholic beverages ** Group B Elective

SITHFAB005 Prepare and serve espresso coffee ** Group B Elective

SITHFAB007 Serve food and beverage ** Group B Elective


SITXFIN001 Process financial transactions Group B Elective

SITXFSA002 Participate in safe food handling practices Group B Elective

SITXINV002 Maintain the quality of perishable items** Group B Elective

TLIE1005 Carry out basic workplace calculations Group B Elective


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Imported Competencies (maximum of two allowed in Training Package packaging rules)


SIRXSLS002 Follow point-of-sale procedures SIR Retail Services

SITHCCC005 Prepare dishes using basic methods of cookery** Imported SIT

SITHFAB016 Provide advice on food Imported SIT

SITXCCS006 Provide service to customers Imported SIT

The following competencies must be delivered over two semesters to meet training package requirements unless students are undertaking an Australian School Based Apprenticeship (ASBA) or SWL unit that identifies the relevant competencies:

SITHCCC005 Prepare dishes using basic methods of cookery** SITHCCC011 Use cookery skills effectively ** SITHFAB007 Serve food and beverage**



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To receive the SIT20416 Certificate II in Kitchen Operations the following packaging rules apply:

Packaging Rules


3 units from the list below 2 units from the list below, elsewhere in SIT Training Package, or any other current

Training Package or accredited course.SWL requirements: SWL is not mandatory but is highly recommended as the core competency, SITHCCC011 Use cookery skills effectively, requires students to prepare and serve multiple items for a minimum of 12 complete service periods (shifts) to demonstrate competence.

Competencies for Certificate II in Kitchen Operations



SITHCCC001 Use food preparation equipment ** Core

SITHCCC005 Prepare dishes using basic methods of cookery** Core

SITHCCC011 Use cookery skills effectively** Core

SITHKOP001 Clean kitchen premises and equipment ** Core

SITXFSA001 Use hygienic practices for food safety Core

SITXINV002 Maintain the quality of perishable items** Core


TLIE1005 Carry out basic workplace calculations Elective

SITXCCS003 Interact with customers Elective

SITHCCC002 Prepare and present simple dishes ** Elective

SITHCCC003 Prepare and present sandwiches ** Elective

SITHCCC006 Prepare appetisers and salads ** Elective

SITHCCC007 Prepare stocks, sauces and soups** Elective

BSBSUS201 Participate in environmentally sustainable work practices

Elective

SITXFSA002 Participate in safe food handling practices Elective

SITHIND002 Source and use information on the hospitality industry Elective

Imported Competency (maximum of two allowed in Training Package packaging rules)


SITHCCC015 Produce and serve foods for buffets** Imported SIT

SITHFAB004 Prepare and serve non-alcoholic beverages ** Imported SIT

SITHFAB005 Prepare and serve espresso coffee ** Imported SIT

SITHFAB007 Serve food and beverage ** Imported SIT

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To receive the SIT30616, Certificate III in Hospitality the following packaging rules apply:

Packaging Rules


1 unit from Group A 5 units from Group B 2 units from Group B, Group C, elsewhere in SIT Training Package, or any other current

Training Package or accredited course.

SWL Requirements: SITHIND004 Work effectively in hospitality service requires 36 service periods and must be completed through Australian School Based Apprenticeship arrangements, SWL placements or other school based events.

Competencies for Certificate III in Hospitality



SITHIND002 Source and use information on the hospitality industry Core

SITHIND004 Work effectively in hospitality service Core

SITXCCS006 Provide service to customers Core

SITXCOM002 Show social and cultural sensitivity Core

SITXHRM001 Coach others in job skills Core


Group A Elective


Group B Electives



SITHCCC006 Prepare appetisers and salads ** Group B Elective

SITHFAB004 Prepare and serve non-alcoholic beverages ** Group B Elective

SITHFAB005 Prepare and serve espresso coffee ** Group B Elective

SITHFAB016 Provide advice on food Group B Elective

SITXFIN001 Process financial transactions Group B Elective

SITXFSA002 Participate in safe food handling practices Group B Elective


Group C Electives

BSBSUS201 Participate in environmentally sustainable work practices Group C Elective

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SITXINV002 Maintain the quality of perishable items ** Group C Elective

TLIE1005 Carry out basic workplace calculations Group C Elective


Imported Competencies


SIRXSLS002 Follow point-of-sale procedures SIR Retail Services

SITHCCC005 Prepare dishes using basic methods of cookery ** Imported SIT


SITHCCC005 Prepare dishes using basic methods of cookery ** SITHCCC011 Use cookery skills effectively ** SITHFAB007 Serve food and beverage **



If the full requirements of a Certificate are not met, students will be awarded a Statement of Attainment listing Units of Competence achieved according to Standards under subsection 185 (1) of the National Vocational Education and Training Regulator Act 2011.

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Streams within course

SIT - Tourism, Travel and Hospitality Training PackageSIT10216 Certificate I in HospitalitySIT20316 Certificate II in Hospitality

SIT20416Certificate II in Kitchen OperationsSIT30616 Certificate III in Hospitality

A/M/VET T/VET

Hospitality Food Service Stream

Hospitality Professional Catering Stream

HospitalityManagement Stream

Hospitality Essentials Workplace Skills Food Preparation

Industry Essentials Industry Skills Industry Practices

Hospitality Service Procedures Hospitality Service Hospitality Procedures

Hospitality Kitchen Procedures Kitchen Procedures Kitchen Operations

Hospitality IndustryService Procedures

Hospitality Industry Procedures

Service in Hospitality Industry

Café Service Skills

Service Skills Service

Procedures

Café Service Operations

Service Operations

Café Operations

Catering Essentials

Catering Basics Catering

Progress

Hospitality Service Management

Service Management Hospitality Management

Leadership in Café Training

Café Training

Café Service

Food Service Operations

Food Service

Provide Customer Service

Catering and Service Operations

Catering Operations

Service Progress

Professional Catering

Professional Catering Basics

Advanced Catering

Managing a Training Café

Managing a Café Café

Management Skills

SWL Hospitality 1 and/or 2 SWL Hospitality Catering SWL Hospitality1 and/or 2

SWL Hospitality Café or SWL 3 SWL Hospitality Caféor SWL Hospitality 3

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VET Competencies Mapped to Course UnitsGrouping of competencies within units may not be changed by individual colleges. Grouping of half units is restricted to patterns shown below.

Competencies designated at the Certificate III level can only be delivered by schools that have scope to do so. Colleges must apply to have additional competencies at a higher level listed on their scope of registration.

NOTE: When selecting units, colleges must ensure that they follow packaging rules and meet the requirements for the Certificate level. In the event that full Certificate requirements are not met a Statement of Attainment will be issued.


SITHCCC005 Prepare dishes using basic methods of cookery** SITHCCC011 Use cookery skills effectively** SITHFAB007 Serve food and beverage**


VET Implementation Summary

A/M/V Hospitality Food Service and Catering Streams

BSSS Unit Title Competencies

Hospitality Essentials A/M/V(1.0)

SITHCCC001 Use food preparation equipmentSITHCCC002 Prepare and present simple dishes**SITHIND002 Source and use information on the

hospitality industrySITXCCS001 Provide customer information and

assistanceSITXFSA001 Use hygienic practices for food safetySITXWHS001 Participate in safe work practicesTLIE1005 Carry out basic workplace calculations

Workplace Skills A/M/V (0.5) SITHCCC002 Prepare and present simple dishes**SITXFSA001 Use hygienic practices for food safetySITXWHS001 Participate in safe work practicesTLIE1005 Carry out basic workplace calculations

Food Preparation A/M/V (0.5) SITHCCC002 Prepare and present simple dishes**SITHCCC001 Use food preparation equipment**SITHIND002 Source and use information on the

hospitality industrySITXFSA001 Use hygienic practices for food safety

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Hospitality Service Procedures A/M/V (1.0)

NOTE: Please select either this unit OR Hospitality Kitchen ProceduresBoth units may not be undertaken due to duplication of content.

BSBWOR203 Work effectively with othersSITHCCC005 Prepare dishes using basic methods of

cookery**SITHFAB004 Prepare and serve non-alcoholic beverages

**SITXCCS001 Provide customer information and

assistanceSITXCCS003 Interact with customersSITXCOM002 Show social and cultural sensitivitySITXINV002 Maintain the quality of perishable items**

Hospitality Service A/M/V (0.5) BSBWOR203 Work effectively with othersSITHFAB004 Prepare and serve non-alcoholic beverages**SITXCCS001 Provide customer information and assistanceSITXINV002 Maintain the quality of perishable items**

Hospitality Procedures A/M/V(0.5)

SITHCCC005 Prepare dishes using basic methods of cookery**

SITXCCS003 Interact with customersSITXCOM002 Show social and cultural sensitivity

Hospitality Kitchen Procedures A/M/V (1.0)NOTE: Please select either this unit OR Hospitality Service ProceduresBoth units may not be undertaken due to duplication of content.


cookery**SITHCCC006 Prepare appetisers and saladsSITHKOP001 Clean kitchen premises and equipmentSITXCCS001 Provide customer information and

assistanceSITXCCS003 Interact with customersSITXINV002 Maintain the quality of perishable items

Kitchen Procedures A/M/V(0.5)


cookery**SITXCCS001 Provide customer information and assistanceSITXINV002 Maintain the quality of perishable items

Kitchen Operations A/M/V(0.5)

SITHCCC006 Prepare appetisers and saladsSITHKOP001 Clean kitchen premises and equipmentSITXCCS003 Interact with customers

Café Service Skills A/M/V(1.0)


SITHCCC003 Prepare and present sandwiches**SITHCCC005 Prepare dishes using basic methods of

cookery**SITHFAB004 Prepare and serve non-alcoholic

beverages**SITHFAB007 Serve food and beverage**

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Service Skills A/M/V (0.5) BSBSUS201 Participate in environmentally sustainable work practices


SITHFAB004 Prepare and serve non-alcoholic beverages**

Service Procedures A/M/V(0.5)

SITHCCC003 Prepare and present sandwiches**SITHFAB004 Prepare and serve non-alcoholic


Café Service Operations A/M/V(1.0)


beverages**SITHFAB005 Prepare and serve espresso coffee**SITHFAB007 Serve food and beverage**SITHIND003 Use hospitality skills effectivelySITXCCS003 Interact with customersSITXCOM002 Show social and cultural sensitivitySITXFIN001 Process financial transactions

Service Operations A/M/V(0.5)


beverages**SITHIND003 Use hospitality skills effectivelySITXCCS003 Interact with customers

Café Operations A/M/V (0.5) SITHFAB005 Prepare and serve espresso coffee**SITHFAB007 Serve food and beverage**SITXCOM002 Show social and cultural sensitivitySITXFIN001 Process financial transactions

Catering Essentials A/M/V(1.0)


SITHCCC011 Use cookery skills effectively**SITHCCC006 Prepare appetisers and salads**SITHCCC007 Prepare stocks, sauces and soups**TLIE1005 Carry out basic workplace calculations

Catering Basics A/M/V (0.5) SITHCCC005 Prepare dishes using basic methods of cookery**

SITHCCC006 Prepare appetisers and salads**SITHCCC011 Use cookery skills effectively**

Catering Progress A/M/V (0.5) SITHCCC005 Prepare dishes using basic methods of cookery**

SITHCCC011 Use cookery skills effectively**SITHCCC007 Prepare stocks, sauces and soups**

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TLIE1005 Carry out basic workplace calculations

Leadership in Café Training A/M/V (1.0)

SIRXSLS002 Follow point-of-sale proceduresSITHCCC005 Prepare dishes using basic methods of

cookery**SITHFAB005 Prepare and serve espresso coffee**SITHFAB007 Serve food and beverage**SITHIND003 Use hospitality skills effectivelySITXFIN001 Process financial transactions

Café Training A/M/V (0.5) SITHCCC005 Prepare dishes using basic methods of cookery**

SITHFAB007 Serve food and beverage**SITXFIN001 Process financial transactions

Café Service A/M/V (0.5) SIRXSLS002 Follow point-of-sale proceduresSITHFAB005 Prepare and serve espresso coffee**SITHIND003 Use hospitality skills effectively

Food Service Operations A/M/V (1.0)

Contains competencies required for completion of SIT30616 Certificate III in Hospitality. Colleges will require scope to deliver this unit.


SITHCCC006 Prepare appetisers and salads**SITHFAB016 Provide advice on foodSITHIND003 Use hospitality skills effectivelySITHIND004 Work effectively in hospitality serviceSITXCCS006 Provide service to customersSITXHRM001 Coach others in job skills

Food Service A/M/V (0.5) SITHCCC006 Prepare appetisers and salads**SITHIND003 Use hospitality skills effectivelySITHIND004 Work effectively in hospitality serviceSITXHRM001 Coach others in job skills

Provide Customer Service A/M/V(0.5)


SITHFAB016 Provide advice on foodSITXCCS006 Provide service to customers

Catering and Service Operations A/M/V (1.0)



SITHCCC006 Prepare appetisers and salads**SITHCCC011 Use cookery skills effectively**SITHFAB004 Prepare and serve non-alcoholic


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Catering Operations A/M/V(0.5)



SITHCCC006 Prepare appetisers and salads**SITHCCC011 Use cookery skills effectively**

Service Progress A/M/V (0.5) BSBSUS201 Participate in environmentally sustainable work practices


SITHFAB007 Serve food and beverage**

Professional Catering A/M/V(1.0)


SITHCCC006 Prepare appetisers and salads**SITHCCC003 Prepare and present sandwiches**SITHCCC011 Use cookery skills effectively**SITHCCC015 Produce and serve food for buffets**SITXFSA002 Participate in safe food handling practicesSITHCCC007 Prepare stocks, sauces and soups**

Professional Catering Basics A/M/V (0.5)

SITHCCC006 Prepare appetisers and salads**SITHCCC003 Prepare and present sandwiches**SITHCCC011 Use cookery skills effectively**SITHCCC007 Prepare stocks, sauces and soups**

Advanced Catering A/M/V(0.5)


SITXFSA002 Participate in safe food handling practicesSITHCCC015 Produce and serve food for buffets**

SWL Hospitality 1 (0.5) SITHIND002 Source and use information on the hospitality industry**

SITHIND003 Use hospitality skills effectivelySWL Hospitality 2 (0.5) SITHIND003 Use hospitality skills effectively

SITHFAB007 Serve food and beverage**

SWL Hospitality 3 (0.5) SITHIND004 Work effectively in hospitality serviceSITHFAB007 Serve food and beverage**

SWL Hospitality Café (0.5) SITXCCS001 Provide customer information and assistance

SWL Hospitality Catering (0.5) SITHCCC011 Use cookery skills effectively**


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T/V Hospitality Management Stream

BSSS Unit Title Competencies

Industry Essentials T/V (1.0) SITXFSA001 Use hygienic practices for food safetySITXWHS001 Participate in safe work practicesSITHCCC001 Use food preparation equipment**SITHCCC002 Prepare and present simple dishes**SITHIND002 Source and use information on the

hospitality industryTLIE1005 Carry out basic workplace calculationsBSBSUS201 Participate in environmentally sustainable

work practicesSITXFSA002 Participate in safe food handling practices

Industry Skills T/V (0.5) SITXFSA001 Use hygienic practices for food safetySITHCCC002 Prepare and present simple dishes**SITXWHS001 Participate in safe work practicesBSBSUS201 Participate in environmentally sustainable

work practicesTLIE1005 Carry out basic workplace calculations

Industry Practices T/V (0.5) SITXFSA001 Use hygienic practices for food safetySITHCCC001 Use food preparation equipment**SITHCCC002 Prepare and present simple dishes**SITXFSA002 Participate in safe food handling practicesSITHIND002 Source and use information on the

hospitality industry

Hospitality Industry Service Procedures T/V (1.0)


cookery**SITXINV002 Maintain the quality of perishable items**SITHKOP001 Clean kitchen premises and equipment**SITHFAB007 Serve food and beverage**SITHFAB004 Prepare and serve non-alcoholic

beverages**SITXCCS003 Interact with customersSITXCOM002 Show social and cultural sensitivitySITXCCS006 Provide service to customers

Hospitality Industry Procedures T/V (0.5)

BSBWOR203 Work effectively with othersSITXINV002 Maintain the quality of perishable items**SITHKOP001 Clean kitchen premises and equipment**SITXCCS003 Interact with customersSITHFAB004 Prepare and serve non-alcoholic

beverages**

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Service in Hospitality IndustryT/V (0.5)


SITHFAB007 Serve food and beverage**SITXCOM002 Show social and cultural sensitivitySITXCCS006 Provide service to customers

Hospitality Service ManagementT/V (1.0)



SITXFIN001 Process financial transactionsSITHFAB005 Prepare and serve espresso coffee**SITHFAB007 Serve food and beverage**SITHIND003 Use hospitality skills effectivelySITHFAB016 Provide advice on foodSITHIND004 Work effectively in hospitality serviceBSBSUS201 Participate in environmentally sustainable

work practices

Service Management T/V (0.5) SITHFAB004 Prepare and serve non-alcoholic beverages**


SITXFIN001 Process financial transactionsSITHIND003 Use hospitality skills effectivelyBSBSUS201 Participate in environmentally sustainable

work practices

Hospitality Management T/V(0.5)

SITHFAB005 Prepare and serve espresso coffee**SITHFAB007 Serve food and beverage**SITHFAB016 Provide advice on foodSITHIND004 Work effectively in hospitality service

Managing a Training Café T/V(1.0)

SITHFAB005 Prepare and serve espresso coffee**SITXFIN001 Process financial transactionsSIRXSLS002 Follow point-of-sale proceduresSITHCCC002 Prepare and present simple dishes**SITHFAB007 Serve food and beverage**SITHIND003 Use hospitality skills effectivelySITHFAB016 Provide advice on foodSITXHRM001 Coach others in job skills

Managing a Café T/V (0.5) SITHFAB005 Prepare and serve espresso coffee**SITXHRM001 Coach others in job skillsSIRXSLS002 Follow point-of-sale proceduresSITHIND003 Use hospitality skills effectively

Café Management Skills (0.5) SITHCCC002 Prepare and present simple dishes**

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SITHFAB016 Provide advice on foodSITHFAB007 Serve food and beverage**SITXFIN001 Process financial transactions

Structured Workplace Learning (SWL) does not contribute to a major or minor for a T course of study

SWL Hospitality 1 (0.5) SITHIND002 Source and use information on the hospitality industry**

SITHIND003 Use hospitality skills effectively

SWL Hospitality 2 (0.5) SITHIND003 Use hospitality skills effectivelySITHFAB007 Serve food and beverage**

SWL Hospitality 3 (0.5) SITHIND004 Work effectively in hospitality serviceSITHFAB007 Serve food and beverage**

SWL Hospitality Café (0.5) SITXCCS001 Provide customer information and assistance

SWL Hospitality Catering (0.5) SITHCCC011 Use cookery skills effectively**


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Course NameHospitality

Course ClassificationA/T/M/V

Training Package Code and TitleTourism, Travel and Hospitality SIT

Course FrameworkTourism and Hospitality 2011

Course DevelopersName Qualifications CollegeJanette Kline B. VET

Grad Cert Career EdCert. IV in TAECert. III in Commercial Cookery ( Trade)Cert. III in Hospitality

Daramalan College

Megan Lennard B. EdCert. IV in TAECert. III in Commercial CookeryCert. III in Hospitality

Erindale College

Elizabeth Smith B. EdCert. II HospitalityCert. II Hospitality (Kitchen Operations)Cert. III HospitalityCert. IV TAECert. IV- Address adult LLN skills

Marist College

Susan O’Connor B. Ed (Home Economics)Cert. III in HospitalityCert. II in Kitchen Operations

Gungahlin College

Dean Parkes B. VETDiploma of Hospitality (management)Cert. III in PatisserieCert. IV in Hospitality (Commercial Cookery)Cert III Commercial CookeryCert IV TAE

St Edmund’s College

Janelle Jolly B. Ed. (Home Economics)Cert. III in HospitalityCert IV TAE

St Mary MacKillop College

Janelle Maas B. Ed. (Home Economics)Cert. II Kitchen Operations

St Mary MacKillop College

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Cert. III in HospitalityCert IV TAE

This group gratefully acknowledges the work of previous developers

Evaluation of Previous CourseThis course has been revised to implement the new Tourism, Travel and Hospitality (SIT) Training Package under the Hospitality and Tourism Course Framework 2011. Certificate I, II and III qualifications embedded in the course have been updated to reflect changes resulting from continuous improvement in Tourism, Travel and Hospitality Training Package (release 1 and 2). This course also reflects contemporary industry expectations and entry level job roles.

The evaluation workshop for the previous course revealed that the way units of competence were mapped into course units needed to be reviewed. Consideration was given to industry and BSSS requirements, balanced with general college needs of maintaining flexibility that allowed the best use of training facilities and industry partnerships. Updating the delivery and assessment strategies to reflect the changes in technologies used in the hospitality industry was also identified as a requirement.

Students completing the previous course could follow a vocational pathway with CIT or another RTO and/or entry-level employment. Students have developed a broad range of life skills that are transferable to other industries and further educational opportunities.

This course has been developed in consultation with CIT and a local industry adviser to maximise pathways for students into further education and to provide students with skills relevant to the local industry needs.

Course Length and CompositionThe following combinations of 0.5 units have been approved by the Hospitality panel as having coherence of purpose and clarity. No other combinations of 0.5 units have been accredited.

A/M/V Unit Titles Unit Value

Hospitality Essentials 1.0

Workplace Skills 0.5

Food Preparation 0.5

Hospitality Service Procedures 1.0

Hospitality Service 0.5

Hospitality Procedures 0.5

Hospitality Kitchen Procedures 1.0

Kitchen Procedures 0.5

Kitchen Operations 0.5

Café Service Skills 1.0

Service Skills 0.5

Service Procedures 0.5

Café Service Operations 1.0

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Service Operations 0.5

Café Operations 0.5

Catering Essentials 1.0

Catering Basics 0.5

Catering Progress 0.5

Leadership in Café Training 1.0

Café Training 0.5

Service Training 0.5

Food Service Operations 1.0

Food Service 0.5

Provide customer service 0.5

Catering and Service Operations 1.0

Catering Operations 0.5

Service Progress 0.5

Professional Catering 1.0

Professional Catering Basics 0.5

Advanced Catering 0.5

SWL Units

SWL Hospitality 1 0.5



SWL Hospitality – Café 0.5

SWL Hospitality – Catering 0.5

Where A and T are delivered concurrently, course goals and content must be met. The competencies delivered over the duration of the A and T program must meet the requirements of the certificates delivered as outlined in the SIT Tourism, Travel and Hospitality training package.

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T/V Unit Value

Industry Essentials 1.0

Industry Skills 0.5

Industry Practices 0.5

Hospitality Industry Service Procedure 1.0

Hospitality Industry Procedure 0.5

Service in Hospitality Industry 0.5

Hospitality Service Management 1.0

Service Management 0.5

Hospitality Management 0.5

Manage a Training Café 1.0

Managing a Café 0.5

Café Management Skills 0.5

SWL Units




SWL Hospitality Café 0.5

SWL Hospitality Catering 0.5

NOTE: SWL units do not contribute to score for a T Course, however, SWL is highly recommended for Certificates II and III.

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Available course patternsA standard 1.0 value unit is delivered over at least 55 hours and can be as long as 63 hours. To receive a course, students must complete at least the minimum number of hours and units over the whole minor, major, major/minor or double major – both requirements must be met. The number of units may vary according to the school timetable.

Course Number of standard units to meet course requirements

Minor Minimum of 2 units

Major Minimum of 3.5 units

Major Minor Minimum of 5.5 units

Double Major Minimum of 7 units

Implementation Guidelines

Compulsory unitsThere are no compulsory BSSS accredited units in this course. However, there are Units of Competence that are core to specific qualifications and need to be achieved in order to gain a vocational certificate.

It is recommended that students study the Hospitality Essentials A/M/V or Industry Essentials T/V unit 1.0 first as this unit delivers the unit of competence SITXFSA001 Use Hygienic practices for food safety. This unit of competence is a prerequisite for other units. Streams within the course on page 16 indicate logical patterns of study.

It is recommended that all students undertake Structured Workplace Learning.

Competencies embedded within the SWL units must contribute evidence: that there is integration of skills and consistency of performance that demonstrates industry standard skills within a fully – operational hospitality

environment that includes industry current equipment and products and services as described in the Assessment Guidelines form the Training Package

in the presence of realistic industry conditions that includes commercial ratios of customers to staff.

Prerequisites for the course or units within the course

SITXFSA001 Use Hygienic practices for food safety

Arrangements for students continuing study in this courseStudents continuing in this course from the previous course must study units not previously undertaken. Please refer to Duplication of Content rules below.

New and/or Updated Training Package

Training Packages are regularly updated through the mandatory continuous improvement cycle. This may result in updating of qualifications and a change in the composition of competencies. Where qualifications for the new Training Package have been deemed to be equivalent, students may

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continue their study without interruption. Students will be granted direct credit for those competencies already achieved.

Where there are new competencies or updated competencies with significant change and these are deemed not equivalent, students may apply for Recognition of Prior Learning (RPL) for all or part of competencies.

Granting of RPL for competencies does not equate to points towards the Senior Secondary Certificate. Refer to RPL on page 33.

Duplication of Content

Duplication of Content Rules

Students cannot be given credit towards the requirements for a Senior Secondary Certificate for a unit that significantly duplicates content in a unit studied in another course. The responsibility for preventing undesirable overlap of content studied by a student rests with the principal and the teacher delivering the course. While it is acceptable for a student to be given the opportunity to demonstrate competence over more than one semester, substantial overlap of content is not permitted. Students will only be given credit for covering the content once.

Duplication of Units

Within the Hospitality Food Service Stream students must not combine the following units in the course as there is significant duplication of content.

Hospitality Kitchen Procedures 1.0 and Hospitality Service Procedures 1.0

Relationship to other courses

This course has units of competence in common with Tourism qualifications from the same Training Package. Tourism and Hospitality teachers need to internally moderate units of competence in the common core units.

Common Content

Some duplication of competencies may occur where students are undertaking more than one qualification from Training Packages with related content.

In particular duplication of content is evident in the following BSSS accredited courses: Hospitality C Food Science and Management T Business Administration A/V/M Business A/T/M Retail A/V Tourism and Events A/T/V

This must be identified at the college level and appropriate action taken in accordance with BSSS duplication of content rules as above.

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Subject RationaleThe hospitality industry contributes significantly to the Australian economy and employs a large number of people incorporating a wide variety of related skills sets. The industry has an ongoing commitment to training workers for the range of industry environments that have an ongoing need for skilled personnel. Customer service for hotels, clubs, resorts, cafés, institutions, restaurants and community food service organisations, food production and processing for the commercial sector, high end and intermediate technical food preparation skills for restaurants and catering as well as routine skills for the fast food sector are all examples of possible employment destinations for young people with hospitality qualifications. The industry offers full and part-time employment opportunities that encompass flexible working hours making it particularly attractive to young people as a second job. Hospitality has been identified as a national skills shortage area.

This course provides students with opportunities that promote an appreciation and understanding of industry workplace culture and practices as well as engaging them in examining and evaluating the impact of social, cultural and environmental issues from a hospitality perspective.

Through the theoretical and practical components of this course students are provided with opportunities to develop skills, concepts, processes and attitudes necessary for effective participation in a demanding, dynamic commercial industry environment.

Associated with the nature and needs of the hospitality industry are attributes such as self-reliance, personal responsibility for the safety, health, and well-being of others, contribution to teamwork, effective time management and targeted technical skills. This course supports the development of these attributes in students and contributes to both life and employability skills for the domestic and international employment market.

This course responds to the needs of the industry, the availability of relevant training, education opportunities and employment pathways. The course reflects skills sets grouping units of competency from the Tourism, Travel and Hospitality (SIT) Training Package. The qualifications available to students who meet Training Package requirements are AQF Certificate I, II and III dependant on the scope of the delivering Registered Training Organisation (RTO) College.

The tertiary stream in this course focuses on higher order thinking skills in a targeted hospitality context that can lead to a variety of career opportunities across a range of industries, or form a pathway to further tertiary studies including universities and/or Technical and Further Education Colleges.

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GoalsGoals are statements of intended student outcomes.

This course should enable students to develop and demonstrate ethical and reflective practices in:Framework Goals Tertiary Course Accredited Course Modified Course

Develop skills in leadership, management, problem solving, evaluating, planning, working independently and collaboratively

Management skills to effectively plan and lead varied industry experiences, creatively negotiating solutions to problems and working independently and collaboratively to perform and critically reflect upon work practices

Skills and adaptability to effectively perform a variety of individual and group roles within hospitality showing initiative, resourcefulness and an ability to solve problems

Skills and adaptability to engage in a variety of individual and group roles within hospitality

Understand the relationships and evaluate the interconnections within the industry, society and the environment

An ability to critically analyse relationships and interconnections within the Hospitality Industry, economy, society and the environment

A capacity to identify and explore relationships and interconnections within the Hospitality Industry, economy, society and the environment

An awareness of the relationships and interconnections within the Hospitality Industry

Demonstrate knowledge and understanding of and insight into the service industry including workplace culture, structures and practices

A perceptive understanding of the service industry through exploration and critical evaluation of workplace culture, structures and practices

Understanding and knowledge of the service industry through identifying and appraising workplace culture, structures and practices

Engage in opportunities to become more aware of the service industry and workplace culture

Use and adapt communication modes effectively to a diverse audience

Creative use of multi-modal forms to communicate meaningfully to varied audiences showing empathy and respecting and valuing diversity

Effective communication modes for a diverse audience

Effective communication techniques for the workplace

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Framework Goals Tertiary Course Accredited Course Modified Course

Think analytically, critically and creatively about concepts underpinning the industry

An ability to think analytically, critically, ethically and creatively about concepts underpinning the industry

An ability to research, generate ideas and critically reflect upon concepts underpinning the industry

Increased understanding of legislation and procedures that underpin the hospitality industry

Demonstrate practical and technological skills to industry standard

Practical and technological skills to industry standard and implement strategies, techniques and approaches for continuous improvement

Practical and technological skills to industry standard

Practical and technological skills to work towards industry standards

Student GroupThis course provides underpinning knowledge and skills for students who are interested in pursuing a career in hospitality and related industries. The qualifications gained have direct pathways to further training. The tertiary component of this course seeks to further prepare students for academic studies at university level. A number of students will also undertake these courses who may seek employability skills in the local and overseas hospitality industries while they travel and study. This course would appeal to a significant number of the student cohort.

Recognition of Prior LearningRPL is an assessment process that assesses an individual’s formal, non-formal and informal learning to determine the extent to which that individual has achieved the required learning outcomes, competence outcomes, or standards for entry to, and/or partial or total completion of, a VET qualification.

Recognition of competence through the RPL process should be granted to students through gathering supplementary evidence against elements, skills and knowledge from the Training Package as well as through established assessment criteria. RPL may be granted for individual Units of Competence where the evidence is sufficient to do so.

A student having been granted RPL for one or more Units of Competence will still be required to fulfil the time based component of units that contributes to points and A to E grading for the Senior Secondary Certificate.

To cater for this requirement, curriculum designers should design the course to be flexible enough to accommodate students who have gained some competencies through RPL.

Students may demonstrate the achievement of learning outcomes through challenge testing, interview or other means that the teacher deems reasonable. Full records of the RPL process and results must be stored by the college for perusal by the National VET Regulator upon request and should confirmation be required for VET certification. The college must be informed of the application of RPL before the start of the unit that includes the competency. For RPL to be awarded, the Units of Competency must be demonstrated in the hospitality context.

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Content

Concepts

Essential and interrelated concepts in this course include: structure nature organisation management

Industry Practices and Workplace Knowledge

Essential practices in Hospitality are based on industry standards as presented in the Tourism, Travel and Hospitality (SIT) Training Package. These practices take into account Australia’s economy, society, culture, environment, legislation and sustainable practices.

Skills Development

Communicating with colleagues and customers. Team leadership and team work providing instructions, building group cohesion and applying

discretion and judgement as needed. Problem solving, anticipating issues that may arise with operational activities and applying

creative solutions. Time management, organisation and planning to a professional, competent level in a variety

of industry contexts. Sourcing, organising, analysing, presenting and evaluating relevant information and products

to acceptable industry standards. Self monitoring and evaluation. Literacy and numeracy specific to industry concepts. Competent use of technology to enable safe and appropriate operation of machinery and

equipment leading to quality products and customer service.

Teaching and Learning StrategiesThis course will attract students with a wide range of abilities and interests. Some will aim to achieve a national qualification; others may not be able to achieve all the learning outcomes as outlined in the Units of Competence. Teaching and learning strategies must accommodate these differences.

It is recommended that teachers use a variety of modes of presentation to address different learning styles. Structured Workplace Learning is highly recommended for extension of students’ understanding of the real world of work. Simulated work environments are also valuable. A simulated industry environment involves a service setting with real customers and operating with industry staff ratios. Variety in delivery mode can also contribute to more meaningful and motivating learning experiences.

Teaching strategies that are particularly relevant and effective include: the use of appropriate interactive online learning tools, texts, DVDs and CD ROMs the use of guest speakers and demonstrators

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establishing links with individuals or groups relevant to the industry work placements, workplace visits, fieldwork and observation of professional establishments simulations and investigations including role-plays and case studies instructing students in appropriate relevant and effective professional conduct and

knowledge acquisition student self-reflection relating to performance of relevant concepts and skills practice and reinforcement of learning by way of revision, worksheets, tests, and

demonstrations the use of information communication technology the use of class discussions, oral presentations, debates, seminars and group work simulated industry environments such as a training bar or restaurant which is defined as

follows: a customer is a person who utilises a product or service and expects the product or

service to be of equivalent standard to that provided in a commercial business. There must be sufficient customer traffic that accurately reflects the complexity of the role and allows candidates to deal with multiple tasks simultaneously

investigations including role-plays and case studies consultations with student and parent/carer if appropriate, regarding other appropriate

adjustments.

Modified Units

Students with disabilities may need adjustments and accommodations in order to access the curriculum. Specific strategies should include:

selection of articles and news reports that match the literacy ability of the student shared reading of text with teacher or learning support assistant assistance with the selection of resources for research use of a note taker or scribe access to a computer for writing visual supports and lists extra time to complete tasks questioning and review of content modeling and demonstration scaffolding/structuring of tasks and assignments learning support during collaborative exercises role plays and social stories to assist understanding of concepts access to a range of technology such as digital cameras, video cameras, internet audio and

video resources.

Reasonable adjustmentThe A units are suitable for students requiring reasonable adjustment for delivery and assessment. However, standards of competency (outcomes) as dictated by National Training Packages cannot be modified. Students must demonstrate competence to the level required by industry in order to gain a Statement of Attainment or Vocational Certificate.

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AssessmentThe purpose of including assessment task types (with examples of tasks) and assessment criteria in Course Frameworks is to provide a common and agreed basis for the collection of evidence of student achievement. This collection of evidence enables a comparison of achievement within and across colleges, through moderation processes. This enables valid, fair and equitable reporting of student achievement on the Senior Secondary Certificate.

Assessment Tasks elicit responses that demonstrate the degree to which students have achieved the goals of a unit (and the course as a whole).

Assessment Tasks in T courses require students to utilise higher order thinking skills that are the basis of the ACT Scaling Test.

Assessment Task Types (with weightings) group assessment tasks in ways that reflect agreed shared practice in the subject area and facilitate the comparison of student work across different assessment tasks.

Assessment Criteria (the dimensions of quality that teachers look for in evaluating student work) provide a common and agreed basis for judgement of performance against unit and course goals, within and across colleges. Over a course, teachers use all of these criteria to assess students’ performance, but do not necessarily use all criteria on each task. Assessment criteria are to be used holistically on a given task and in determining the unit grade.

Assessment Rubrics are used to develop criteria for a task type and a continuum that indicates levels of student achievement against each criterion.

General Assessment Criteria (A/T/M/V)Students will be assessed on the degree to which they demonstrate:

knowledge, understanding and application analysis, synthesis and evaluation technical skills management and work practices communication skills

Assessment Guide to Task Types

Assessment is to be differentiated for A, T, V and M courses. Assessment tasks in all courses need to be appropriate to the classification and cater for the needs of students. Creative, open-ended and rich learning tasks are recommended.

Assessment in A courses should typically reflect the following

Theoretical Tasks allow students to apply their understanding through identifying, explaining, describing, exploring, examining, recommending and justifying.

Practical Tasks allow students to demonstrate their physical skills through identifying, describing, exploring, explaining, using, applying and justifying.

Assessment in T courses should typically reflect the following

Theoretical Tasks allow students to apply their understanding through exploring, examining, analysing, hypothesising and evaluating.

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Practical Tasks allow students to demonstrate their physical skills through using, demonstrating, applying and analysing.

Assessment in M courses should typically reflect the following

Theoretical Tasks allow students to demonstrate their understanding through recalling, classifying, outlining, identifying, describing, demonstrating, recounting, distinguishing and predicting.

Practical Tasks allow students to demonstrate their physical skills through using, applying and practising.

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Assessment Task Types - A Courses

To demonstrate knowledge and understanding in A courses, students will:

Identify and/or explain e.g. techniques, events, point of view, relationships and plans

Describe and explore e.g. products, techniques, concepts, issues and principles

Recommend e.g. products, techniques and strategies

Justify e.g. points of view with evidence and reasons

Assess e.g. trends, performance, data

Apply e.g. planning and organisational skills

Describe, recommend and demonstrate e.g. problem solving, initiative and decision making skills.

Task Type DescriptionWeightings

1.0 units 0.5 units

Written Responses

A written extended response for Year 11 and 12 500 - 800 words

Suggested tasks: Web quest design Seminar presentation Research report Exam/test Report on an event management activity Rationale and/or diary/journal relating to a

practical task

40% - 60% 40% - 60%

Practical Tasks

Suggested tasks: Market simulation Industry advice simulation Event management activities Presentation such as an oral or podcast

40% - 60% 40% - 60%

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Assessment Task Types - T Courses

To demonstrate knowledge and understanding in T courses, students will:

Explore and examine e.g. concepts, issues, theories and principles

Critically analyse e.g.

contrast and compare

interrelationships or connections

techniques, theories, performance, events, points of view, relationships and plans

Evaluate e.g.

strategies, techniques and approaches to administration

compare and contrast data, techniques and strategies

Hypothesise e.g. the potential of plans

Analyse and apply e.g. administration, planning and organisational skills

Synthesis e.g. rearranging component ideas into a new whole

Explore, evaluate and demonstrate e.g. leadership/management skills


1.0 units 0.5 units

Written Responses

An analytical essay or written extended responseYear 11800 - 1000 wordsYear 121000 - 1200 words


practical task

50% - 70% 50% - 70%

Practical Tasks


30% - 50% 30% - 50%

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Assessment Task Types - M Courses

To demonstrate knowledge and understanding in M courses, students will:

Recall, Classify and Outline e.g. facts, figures, events and plans

Identify, describe and demonstrate e.g. skills, hygiene and safety, ideas, events, relationships and plans

State and recount e.g. ideas and notions

Recall, classify, outline and demonstrate e.g. practical presentation skills

Identify, describe and apply e.g. teamwork, collaborative skills

Define, select and use e.g. communication skills

State, recount and practice e.g. personal and interpersonal skills


1.0 units 0.5 units

Written Responses


practical task

10% - 90% 10% - 90%

Practical Tasks


10% - 90% 10% - 90%

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Assessment Requirements

A written task for Year 11 and 12 of 500 - 800 words is compulsory at least once in an A course for a semester unit.

An essay or written extended response (theoretical tasks - refer to ‘Assessment Task Types’ table) is compulsory for a semester unit for a T course. Suggested word length should be 800 – 1000 words in Year 11 and 1000 – 1200 words in Year 12.

At least one oral presentation task must be included in a major. (T courses only). A presentation is recommended in an A course, depending on competencies that are being

assessed. All tasks must include a bibliography and referencing conventions. Practical tasks should be meaningful and relevant to the unit outcomes. AST style multiple choice questions should be a component of test assessment items.

Board Recommendations

The Board recommends 3 - 5 assessment tasks per standard unit (1.0) and 2 - 3 per half standard unit (0.5).

Approaches to Assessment

Refer to recognised models of quality pedagogy such as the Quality Teacher model when developing tasks.

Use of a variety of practical and theoretical tasks that recognise different learning styles and utilise a range of technologies.

For M courses consider: students’ strengths, interests and ability alternative formats e.g. audio/visual text scaffolded tasks changing the conditions of assessment e.g. time, scribes etc assessment tasks for M courses should include appropriate guidance, supervision and

scaffolding.

Competency Based AssessmentThe assessment of competence must focus on the competency standards and the associated elements as identified in the Training Package. Assessors must develop assessment strategies that enable them to obtain sufficient evidence to deem students competent. This evidence must be gathered over a number of assessment items. Competence to industry standard requires a student to be able to demonstrate the relevant skills and knowledge in a variety of industry contexts on repeated occasions. Assessment must be designed to collect evidence against the four dimensions of competency:

Task skills – undertaking specific work place task(s). Task management skills – managing a number of different tasks to complete a whole work

activity. Contingency management skills – responding to problems and irregularities when

undertaking a work activity, such as: breakdowns, changes in routine, unexpected or atypical results, difficult or dissatisfied clients.

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Job/role environment skills – dealing with the responsibilities and expectations of the work environment when undertaking a work activity, such as: working with others, interacting with clients and suppliers, complying with standard operating procedures or observing enterprise policy and procedures.

The most appropriate method of assessing workplace competence is on-the-job in an industry setting under normal working conditions. This includes using industry standard tools, equipment and job aids and working with trade colleagues. Where this is not available, a simulated workplace environment that mirrors the industry setting will be used. The following general principles and strategies apply:

assessment is competency based assessment is criterion-referenced

This course has been designed for: flexible delivery modes, such as combined structured workplace learning and simulated

workplace; and assessment of learners against workplace competency standards.

Quality outcomes can only be assured through the assessment process. The strategy for assessment is based on an integration of the workplace competencies for the learning modules into a holistic activity. The awarding of vocational qualifications is dependent on successful demonstration of the learning outcomes within the modules through the Integrated Competency Assessment that meets the Training Package rules and requirements.

The integrated assessment activity will require the learner to: demonstrate the appropriate key competencies apply the skills and knowledge which underpin the process required to demonstrate

competency in the workplace integrate the most critical aspects of the modules for which workplace competency must be

demonstrated it will also provide evidence for grades and/or scores for the Board course component of the

assessment process in A/M/V or T/V courses.

Structured Workplace LearningStructured Workplace Learning is the workplace component of a nationally recognised industry specific VET in Schools program. It provides supervised learning activities contributing to an assessment of competence, and achievement of outcomes and requirements of a particular Training Package. (Please refer to BSSS Policies and Procedures Manual for Board policy on SWL)

Students must be able to demonstrate identified competencies in SWL units with direct reference to elements of competence and required skills and knowledge from the relevant Training Package. Assessment of SWL units is competency based and reliant on the gathering of sufficient evidence from a student’s work placement. Students will be awarded a grade Pass or Participated in the SWL unit (refer section 4.3.6.3 Unit Grades – BSSS Policies and Procedures Manual).

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Student Capabilities

Creative and Critical Thinkers

Students will be encouraged to develop skills in creative and critical thinking through class discussion, problem solving tasks, teamwork, presentations and a range of authentic hospitality industry learning and assessment tasks.

Enterprising Problem-solvers

Students will be given opportunities to develop strategies that address concepts and issues in a variety of hospitality scenarios. They will be encouraged to use a range of skills and resources in developing ideas and solving problems.

Skilled and Empathetic Communicators

Communication skills will be developed through formal and informal mechanisms. Students will be involved in group evaluations of hospitality activities, functions and events which allow them to improve their performance and demonstrate skills appropriate to the hospitality industry. Written communication and modes of formal presentations will also receive oral and/or written feedback in order to assist skill development.

Informed and Ethical Decision-makers

Throughout the course, students will be encouraged to consider many available perspectives of the issues, concepts and skills taught within a hospitality context. Informal discussions through to formal assessment tasks may involve students advocating specific vantages, where they have to provide supporting evidence for the point of view they are addressing.

Environmentally and Culturally Aware Citizens

Students will explore the importance of cultural sensitivity, empathy and a respect for others in an inclusive environment in dealing with colleagues and customers within a hospitality industry context. They will also be given opportunities to investigate and analyse, the influence, impact and effect of local, Australian and global hospitality/tourism on the environment.

Confident and Capable Users of Technologies

Students will be encouraged to utilise a broad range of information technologies. In the day-to-day running of classes, they will experience multimedia such as DVDs, Power Points, interactive whiteboards, CD ROMs, specific software packages for hospitality applications, the Internet and College intranets. Assessment items may also require the competent use of a selection of these tools. Students will receive assistance with these technologies where required from teaching and support staff.

Independent and Self-managing Learners

The incorporation of information technologies into the classroom environment promotes independently paced work for individuals or groups within the class. Students will be given guidance and support as appropriate into how to manage time and outcomes to achieve the requirements of set tasks and investigations, including assessment work. Assessment tasks will require students to demonstrate competence within real work timeframes and deadlines.

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Collaborative Team Members

Team work and collaboration are keys to success in the hospitality industry. Throughout the course, students will select, use and adapt a wide range of interpersonal skills to connect with colleagues and customers in achieving industry standards. They will be encouraged to think independently, to demonstrate leadership skills and to work cooperatively and productively in an organised, time efficient and professional manner.

Unit GradesGrade descriptors provide a guide for teacher judgement of students’ achievement, based on the assessment criteria, over a unit of work in this subject. Grades are organized on an A-E basis and represent standards of achievement.

Grades are awarded on the proviso that the assessment requirements have been met. When allocating grades, teachers will consider the degree to which students demonstrate their ability to complete and submit tasks within a specified time frame.

The following descriptors are consistent with the system grade descriptors, which describe generic standards of student achievement across all courses.

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Unit Grade Descriptors for A Courses

A student who achieves an A grade typically

A student who achieves a B grade typically

A student who achieves a C grade typically

A student who achieves a D grade typically

A student who achieves an E grade typically

Know

ledg

e,

unde

rsta

ndin

g an

d ap

plic

ation

demonstrates extensive knowledge and understanding of the industry and its practices

demonstrates knowledge and understanding of the industry and its practices

demonstrates some knowledge and understanding of the industry

demonstrates limited knowledge and understanding of the course

demonstrates minimal or no knowledge or understanding of the course

successfully applies concepts to familiar and unfamiliar contexts

applies these concepts to familiar contexts

applies basic concepts to familiar contexts.

Anal

ysis,

sy

nthe

sis a

nd

eval

uatio

n

independently assesses, researches and interprets concepts

independently assesses, researches and interprets most concepts

researches and interprets most concepts

researches from given sources with supervision

provides detailed and thorough evaluations

provides detailed evaluations provides simple, appropriate evaluations

provides limited evidence of analysis and/or evaluation of concepts

provides minimal or no evidence of analysis and/or evaluation of concepts

Tech

nica

l ski

lls

consistently demonstrates proficient levels of technical and organisational skills in the production and presentation of work across a variety of tasks

demonstrates proficient levels of technical and organisational skills in the production and presentation of work across a variety of tasks

demonstrates technical and organisational skills in the production and presentation of work across a variety of tasks

demonstrates limited skill in the production and presentation of work

demonstrates minimal or no skill in the production and presentation of work

consistently selects and uses appropriate equipment in accordance with ohs guidelines and industry standards

selects and uses appropriate equipment in accordance with ohs guidelines and industry standards

uses equipment in accordance with ohs guidelines and industry standards

occasionally uses equipment in accordance with ohs guidelines and industry standards

does not use equipment in accordance with ohs guidelines and industry standards

Man

agem

ent a

nd

wor

k pr

actic

es

demonstrates leadership skills, uses initiative to identify and solve problems as well as working independently, cooperatively and productively

uses initiative to identify and solve problems, and works independently, cooperatively and productively

generally works cooperatively and productively in a team situation

sometimes works cooperatively in a team situation

minimal evidence of the ability to work independently

consistently works in an organised, time efficient and professional manner

works in an organised, time efficient and professional manner

works in an organised and timely manner in structured situations

unable to work independently to complete tasks

relies on others to complete tasks

Com

mun

icati

on sk

ills

confidently selects, uses and applies a wide range of interpersonal skills to communicate with others

selects uses and applies a range of interpersonal skills to communicate with others

selects and uses a range of interpersonal skills to communicate with others

uses basic interpersonal skills to communicate with others

requires assistance in collecting and recording information.

clarifies instructions and acts on feedback

clarifies instructions and acts on feedback

follows given instructions and acts on feedback

follows given instructions and in some situations acts on feedback

presents knowledge and ideas coherently, clearly and confidently using task appropriate language

presents knowledge and ideas coherently, using task appropriate language

presents most knowledge and ideas clearly using basic industry terminology

demonstrates minimal ability to present knowledge and ideas

produces complete bibliographies and uses citations correctly

produces bibliographies and uses citations correctly

produces basic bibliographies

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Unit Grade Descriptors for T CoursesA student who achieves an A grade

typicallyA student who achieves a B grade

typicallyA student who achieves a C grade

typicallyA student who achieves a D grade

typicallyA student who achieves an E

grade typically

Know

ledg

e,

unde

rsta

ndin

g an

d ap

plic

ation

successfully applies complex concepts to familiar and unfamiliar contexts

successfully applies concepts to familiar and unfamiliar contexts

applies concepts to familiar contexts

applies foundation concepts to familiar contexts

applies limited concepts to familiar contexts

develops well reasoned arguments supported by detailed evidence to draw conclusions and make relevant recommendations

develops informed arguments supported by related evidence to draw conclusions and make relevant recommendations

develops arguments supported by evidence to draw conclusions and make relevant recommendations

develops statements of opinion and basic conclusions

recognises a narrow range of information

Anal

ysis,

synt

hesis

and

ev

alua

tion

researches, critically analyses, and synthesises concepts

researches, analyses, and interprets concepts

researches and explains most concepts

researches and describes concepts

limited responses to research

develops insightful and well structured responses to research

develops structured responses to research

develops responses with some lapses of reason

develops basic responses to research

limited evidence of planning

provides sophisticated evaluations, making perceptive recommendations

provides evaluation of the effectiveness of planning and implementation, making valid recommendations

provides descriptions of planning and implementation

describe procedural tasks

Tech

nica

l ski

lls

demonstrates outstanding proficiency, creative and innovative application of techniques to produce quality products and services

demonstrates proficient techniques to produce quality products and services

applies techniques to produce products and services of acceptable quality

demonstrates technical skills to produce products and services of variable quality

demonstrates minimal skill in the production and presentation of work

consistent implementation of comprehensive work plans in a variety of contexts

implementation of plans in a variety of contexts

develop plans and tasks with inconsistent implementation

plans and tasks lack coherence. little connection between plans and implementation of tasks

minimal practical techniques preformed

understands, explains and demonstrates the significance of ohs in a range of contexts



minimal knowledge and understanding of ohs guidelines

does not comply with ohs guidelines

Man

agem

ent a

nd w

ork

prac

tices

understands and appreciates the interrelationships within the industry environment and effectively applies strategies to achieve successful outcomes

understands the interrelationships within the industry environment and effectively applies strategies to achieve successful outcomes

understands variables that exist in the industry environment. inconsistently applies strategies to achieve an outcome

has limited understanding of the fundamental variables that exist in the industry environment

demonstrates minimal knowledge of the industry environment

independently implements and monitors effective time management strategies

implements and monitors effective time management strategies

works in an organised manner inconsistent completion of tasks tasks incomplete

Com

mun

icati

on sk

ills selects, uses and adapts a wide range

of interpersonal skills to communicate in diverse environments

selects, uses and adapts a range of interpersonal skills to communicate with others

selects and uses interpersonal skills to communicate with others

uses basic interpersonal skills to communicate with others

uses limited interpersonal skills to communicate with others

consistently and effectively communicates in a range of contexts using complexity, industry terminology and referencing conventions

effectively communicates in appropriate forms, using accepted language, industry terminology and referencing conventions

communicates in appropriate forms, using accepted language

attempts to communicate using accepted language conventions

communicates simple ideas

46

Hospitality December 2014

Unit Grade Descriptors for M CoursesA student who achieves the grade A

typicallyA student who achieves the grade B

typicallyA student who achieves the grade C

typicallyA student who achieves the

grade D typicallyA student who achieves

the grade E typically

Know

ledg

e,

unde

rsta

ndin

g an

d ap

plic

ation

demonstrates a sound understanding and application of concepts, terminology, rules and strategies

demonstrates a satisfactory understanding and application of concepts, terminology, rules and strategies

demonstrates a partial understanding and application of concepts, terminology, rules and strategies

demonstrates limited application of concepts, terminology, rules and strategies

demonstrates minimal application of concepts, terminology, rules and strategies

consistently demonstrates a sound ability to transfer knowledge to familiar and unfamiliar situations

shows a basic ability to transfer knowledge to familiar situations

shows some awareness of the need to transfer knowledge to familiar situations

shows minimal awareness of the need to transfer knowledge to familiar situations

Anal

ysis,

sy

nthe

sis a

nd

eval

uatio

n

demonstrates a sound ability to investigate and interpret industry concepts

demonstrates a basic ability to investigate and interpret industry concepts

demonstrates some ability to investigate industry concepts

demonstrates limited ability to investigate industry concepts

demonstrates minimal ability to investigate basic industry concepts

reflects on learning to develop appropriate evaluations

provides simple, appropriate evaluations provides basic evaluations

Tech

nica

l ski

lls

demonstrates sound technical and organisational skills in the production and presentation of work across a variety of tasks

demonstrates basic technical and organisational skills in the production and presentation of work across a variety of structured tasks

demonstrates some skills in the production and presentation of work in some structured tasks

demonstrates limited skills in the production and presentation of work in structured tasks

demonstrates minimal technical skills

transfers and applies skills to familiar and unfamiliar situations

transfers and applies skills to familiar situations

shows some awareness of the need to transfer and applies skills to familiar situations

shows limited awareness of the need to transfer and applies skills to familiar situations

Man

agem

ent

and

wor

k pr

actic

es

demonstrates a sound ability to work cooperatively and productively in a team situation

demonstrates a basic ability to work cooperatively and productively in a team situation

demonstrates some ability to work cooperatively and productively in a team situation

demonstrates limited ability to works in a team situation

demonstrates minimal requirements

works in an organised and timely manner in a variety of situations

works in an organised and timely manner in structured situations

works in an organised manner in basic structured situations

follows practiced routines in structured situations

Com

mun

icati

on

demonstrates sound interpersonal skills to communicate with others

demonstrate basic interpersonal skills to communicate with others

uses some interpersonal skills to communicate with others

uses limited interpersonal skills to communicate with others

uses minimal interpersonal skills

follows given instructions and acts on feedback

follows given instructions and acts on most feedback

follows given instructions and acts on feedback when prompted

follows given instructions when prompted

shows a sound ability to present knowledge and ideas clearly

shows a basic ability to present knowledge and ideas clearly

shows some ability to present knowledge and ideas in structured tasks

shows limited ability to present ideas in structured tasks

meets the minimum requirement to present ideas in structured tasks

uses industry terminology uses sound industry terminology uses some industry terminology

produces correct bibliographies produces basic bibliographies produces bibliographies with assistance

produces limited bibliographies with assistance

47

Board Endorsed December 2014 (amended June 2017)

ModerationModeration is a system designed and implemented to:

provide comparability in the system of school-based assessment form the basis for valid and reliable assessment in senior secondary schools involve the ACT Board of Senior Secondary Studies and colleges in cooperation and

partnership maintain the quality of school-based assessment and the credibility, validity and acceptability

of Board certificates.

Moderation commences within individual colleges. Teachers develop assessment programs and instruments, apply assessment criteria, and allocate Unit Grades, according to the relevant Course Framework. Teachers within course teaching groups conduct consensus discussions to moderate marking or grading of individual assessment instruments and unit grade decisions.

The Moderation Model

Moderation within the ACT encompasses structured, consensus-based peer review of Unit Grades for all accredited courses, as well as statistical moderation of course scores, including small group procedures, for T courses.

Moderation by Structured, Consensus-based Peer Review

Review is a subcategory of moderation, comprising the review of standards and the validation of Unit Grades. In the review process, Unit Grades, determined for Year 11 and Year 12 student assessment portfolios that have been assessed in schools by teachers under accredited courses, are moderated by peer review against system wide criteria and standards. This is done by matching student performance with the criteria and standards outlined in the unit grade descriptors as stated in the Course Framework. Advice is then given to colleges to assist teachers with, and/or reassure them on, their judgments.

Preparation for Structured, Consensus-based Peer Review

Each year, teachers teaching a Year 11 class are asked to retain originals or copies of student work completed in Semester 2. Similarly, teachers teaching a Year 12 class should retain originals or copies of student work completed in Semester 1. Assessment and other documentation required by the Office of the Board of Senior Secondary Studies should also be kept. Year 11 work from Semester 2 of the previous year is presented for review at Moderation Day 1 in March, and Year 12 work from Semester 1 is presented for review at Moderation Day 2 in August.

In the lead up to Moderation Day, a College Course Presentation (comprised of a document folder and a set of student portfolios) is prepared for each A, M and T course/units offered by the school, and is sent in to the Office of the Board of Senior Secondary Studies.

The College Course Presentation

The package of materials (College Course Presentation) presented by a college for review on moderation days in each course area will comprise the following:

a folder containing supporting documentation as requested by the Office of the Board through memoranda to colleges

a set of student portfolios containing marked and/or graded written and non-written assessment responses and completed criteria and standards feedback forms. Evidence of all assessment responses on which the unit grade decision has been made is to be included in the student review portfolios.

48


Specific requirements for subject areas and types of evidence to be presented for each Moderation Day will be outlined by the Board Secretariat through memoranda and Information Papers.

Visual evidence for judgements made about practical performances

(also refer to BSSS Website Guidelines)

It is a requirement that schools’ judgements of standards to practical performances (A/T/M) be supported by visual evidence (still photos or video).

Photographic evidence does not have to illustrate the work of the individual students whose folios are included in the verification submission. The photographic evidence only needs to represent the school’s judgement of an A, B or C standard of practical performance for that unit in the semester and needs to come from within that scaling group.

The photographic evidence submitted must be drawn from practical skills performed as part of the assessment process.

Teachers should consult the BSSS guidelines at http://www.bsss.act.edu.au/grade_moderation/information_for_teachers when preparing photographic evidence.

Resources

Books

Arora, RK 2009, Text Book of Food and Beverage Service, APH Publishing Corporation ISBN 8131306763

Ashton, Y, 2011, Hospitality Food Preparation 1 – Instant Lesson Powerpoint, Blake Education Australia

Ashton, Y, 2011, Hospitality Food Preparation 2 – Instant Lesson Powerpoint, Blake Education Australia

Ashton, Y, 2011, Hospitality Café Skills and Trends – Instant Lesson Powerpoint, Blake Education Australia

Bitmead, G, 2006, Safe Food Handling 3rdedn, Chisholm Institute, Australia

Cameron, S & Russell, S 2007, Cookery the Australian Way 7thedn, Macmillan Education, Australia Pty Ltd

Cousins, J & Lillicrap, D 2010, Essential Food and Beverage Service, Hodder Education

Cottrell, C, 2008, The Barista Bible, Coffee Education Network, Queensland

Cottrell, C, 2008, Barista Workbook, A training guide to espresso knowledge and skills, Coffee Education Network, Queensland

Cottrell, C, 2008, Conversation, A baristas Guide to questions about Espresso, Coffee Education Network, Queensland

Cottrell, C, 2008, Dictionary, A baristas Guide to the Language of Espresso, Coffee Education Network, Queensland

Cottrell, C, 2008, Recipes, A baristas Guide to Popular Espresso Beverages, Coffee Education Network, Queensland

Cottrell, C, 2008, Troubleshooting, A Baristas Guide to Common Espresso Problems, Coffee Education Network, Queensland

Dark, G, McLean, D& Weatherhead, S, 2011, Kitchen Operations 2ndedn, Pearson, Australia

49

http://www.bsss.act.edu.au/grade_moderation/information_for_teachers


Davis & Bernardsetal, 2008, Food and Beverage Management, 4thedn, Butterworth-Heinmann

Day, CP, Carlos, R & Carlos, BR 2007, Knife Skills for Chefs, Prentice Hall

Dodgshun, G, Perers, M & O’Dea, D, 2012, Cookery for the Hospitality Industry 6thedn, Cambridge Uni Press, Australia

Evans, K, 2011, Cambridge Hospitality Recipes for Kitchen Skills, Cambridge Uni Press, Melbourne

Foskett, D, Cesarani, V & Campbell, J 2009, Foundation Practical Cookery, Hodder Education

Foskett, D, Cesarani, V & Kinton 2007, The Theory of Catering, 11thedn, Hodder Education

Gough, J and Garner, S, 2013, Exploring Hospitality Working in the Hospitality Industry Book 1, Blake Education, Australia

Gough, J and Garner, S, 2013, Exploring Hospitality Health, Safety and Security in the Hospitality Industry Book 1, Blake Education, Australia

Gregoire, MB 2009, Food Service Operations: A Managerial and Systems Approach, Prentice Hall ISBN 9780135060551

Holloway, T, Innes, D, Evans, K, Walsh, 2014, Cambridge Hospitality 3rdedn, Cambridge Uni Press, Melbourne

Johnstone, R & Clark, G 2008, Service Operations Management, 3rdedn. Prentice Hall, UK

Jones, P & Merricks, P 2006, The Management of Food Services Operations: An Integrated and innovative Approach to Catering Management, Thomson Learning

Howard, P & Puckeridge, J 2005, The Professional Waiter, 4thedn, Hospitality Books, Sydney

Labensky, SR, Hause, AM & Software Sierra 2003, On Cooking: A Textbook of Culinary Fundamentals (with software), Prentice Hall

Labensky, SR, Ingram, G & Labensky, S 2008, The Prentice Hall Pocket Dictionary of Culinary Arts, Prentice Hall PTR

Lillicrap, Dennis & Cousins 2006, Food and Beverage Service, 7thedn, Hodder Education

Meyer, D 2008, Setting the Table: Transforming the Power of Hospitality in Business, Harper Collins

Ojugo, C 2010, Food and Beverage Cost Control, Nelson Education, Canada

Parkes, D & Moeller, P 2007, Food Technology & Hospitality Work Book, Bindaree Publishing (www.bindareepublishing.com.au/book_hospitality.php)

Smith, C etal, 2011, Excel HSC Hospitality Pascal Press, Sydney

The Culinary Institute of America 2009, Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers and Restaurant Owners, John Wiley and Sons

Van der Wagen & Goonetilleke 2011, Hospitality Management: Stategies and Operations, 3rdedn, Pearson Education

Walker, J 2009, Introduction to Hospitality, 5thedn, Prentice Hall

Walsh, S & Walsh, C, 2010 Commercial Cookery, Pearson Australia

Weihen, L, Halsted, H & Sullivan, C 2008, Hospitality the Essentials Teacher's Resource and Assessment Kit

Periodicals

Hospitality and Convention News, Peter Isaacs Publications, Melbourne

Host Magazine, Peter Isaacs Publications, Melbourne

Open House, Rank Publishing, St Leonards, NSW

50


Restaurant & Catering, Atlantic Publishing, Queensland

51


Audio Visual Material

Conflict Resolution , Classroom Video, NSW Australia

Cottrell, C, 2008, Barista Training Pack, Coffee Education Network, Queensland

Didasko- Hospitality & Tourism Training Materials www.didasko.com.au/_dlr/_content/dlr_units.php?ctg=HOSP

Food Lovers Guide to Australia, [TV Series] SBS Television

FuturaTaining Materials - interactive training CD-ROMs and Book Packages

www.futuratraining.com.au/

HACCAP in Action- Food Safety Case Studies, BusinessTrainingMedia.com

Hospitality Stories [Series] 2012, www.nmit.edu.au

Hygienic Handling of Food, www.foodauthority, nsw.gov.au/

Improving our Act, the food standards code for Australia and New Zealand, www.foodstandards.gov.au

Planning for Food safety: HACCP a Better Way, www.foodauthority.nsw.gov.au/

Proud to be Professional - Career Guide for the Tourism Industry; Tourism Training Queensland. Available from Tourism Training Australia, Sydney.

The Ultimate Barista Boxed Set, 2007 Barista Basics Coffee Academy www.baristabasics.com

Click View Videos

www.clickview.com.au/videolibrary/video_content.php?category_type=secondary&parent_category_id=69

Safety

Allergens & Food Safety

Avoid that Hazard - Equipment Safety in the Kitchen

If Only I'd - Health Safety and Security Procedures

Safety in Food Handling

Safety in the Commercial Kitchen

The Knives are Out - Using Kitchen Knives Correctly

Spick and Span - Effective Cleaning in Hospitality and Tourism

Cross Functional Operations

Catering for an Event

Catering Skills - Behind the Scenes

Catering Skills - Setting the Scene

Customer Service

Dealing With Cultural Differences in Tourism and Hospitality

Dealing with Difficult Customers

Have a Nice Day - Working with Colleagues & Customers

Hospitality - A Question of Attitude

52

http://www.clickview.com.au/videolibrary/video_content.php?category_type=secondary&parent_category_id=69

http://www.clickview.com.au/videolibrary/video_content.php?category_type=secondary&parent_category_id=69

http://www.foodauthority/

http://www.foodauthority/

http://www.futuratraining.com.au/

http://www.didasko.com.au/_dlr/_content/dlr_units.php?ctg=HOSP


Serving Customers

Customer Service Food and Beverage

Airline Catering - How an Airline Caters for its Customers

Daily Cafe Operations - Day in the Life of a Café

Espresso Coffee Service - Preparing & Serving Café Style Coffee

Essential Preparations

Great Food Presentation 1 - More than Food on a Plate

Great Food Presentation 2 - A Practical Guide

Introduction to Food and Beverage Service

Kitchen and Food Production

Looks Good Enough To Eat

Preparing and Serving Non-Alcoholic Beverages

Sweet Stuff - Working in the Pastry & Sweet-Making Industries

Customer Service Food and Beverage Management

Housekeeping

Introduction to the Front Office & Reception

Manual Handling in the Food Industry

The Sheraton Agreement – Hospitality

Working in a Socially Diverse Environment

Websites

ActSafe Education Modules – Hospitality and Tourism Training Materials and Test

www.workcover.act.gov.au/actsafe/education.cfm

Eat to live training program

www.safework.sa.gov.au/contentPages/Industry/Hospitality/Resources/hospResourcesEatToLive.htm

HSC Online

www.hsc.csu.edu.au/hospitality/

NSW Department of Education and Training (DET) – teacher resource

http://lrr.cli.det.nsw.edu.au/web/designcafe/index.htm

Regency Publishing - major publishing house of TAFE SA Regency Campus producing high quality training resources, to commercial standards, for the Vocational Education and Training sector

www.regencypublishing.com.au/main.html

Service Skills Australia – hospitality industry skill councilhttp://www.serviceskills.com.au/

Tourism Training Australia - leading national industry training advisory associationwww.tourismtraining.com.au/

www.safework.sa.gov.au/contentPages/EducationAndTraining/ActivitiesAndTests/VirtualKitchen/vkitchenframe.htm

53

http://www.safework.sa.gov.au/contentPages/EducationAndTraining/ActivitiesAndTests/VirtualKitchen/vkitchenframe.htm

http://www.safework.sa.gov.au/contentPages/EducationAndTraining/ActivitiesAndTests/VirtualKitchen/vkitchenframe.htm

http://www.tourismtraining.com.au/

http://www.serviceskills.com.au/

http://www.regencypublishing.com.au/main.html

http://www.hsc.csu.edu.au/hospitality/

http://www.safework.sa.gov.au/contentPages/Industry/Hospitality/Resources/hospResourcesEatToLive.htm

http://www.safework.sa.gov.au/contentPages/Industry/Hospitality/Resources/hospResourcesEatToLive.htm

http://www.workcover.act.gov.au/actsafe/education.cfm


These were accurate at the time of publication.

Standards for Registered Training Organisations 2015These Standards form part of the VET Quality Framework, a system which ensures the integrity of nationally recognised qualifications.

RTOs are required to comply with these Standards and with the:

National Vocational Education and Training Regulator Act 2011 VET Quality Framework

The purpose of these Standards is to:

set out the requirements that an organisation must meet in order to be an RTO; ensure that training products delivered by RTOs meet the requirements of training packages

or VET accredited courses, and have integrity for employment and further study; and ensure RTOs operate ethically with due consideration of learners’ and enterprises’ needs.

To access the most recent version of the standards, refer to:https://www.legislation.gov.au/Details/F2017C00663

To access the most recent version of the Users’ Guide to the Standards refer to:https://www.asqa.gov.au/standards

Guidelines for Colleges Seeking Cert III ScopeColleges must apply to have their scope of registration extended for each new qualification they seek to issue. There is no system-level process. Each college must demonstrate capacity to fulfil the requirements outlined in the Training Package. Applications for extension of scope are lodged through the Australian Skills Quality Authority (ASQA).

Assessment of Certificate III Units of CompetenceColleges delivering any Units of Competence from Certificate III will need to have them listed on their scope or negotiate a Memorandum of Understanding (MOU) with a scoped training partner. This document must be kept on record by the college as the RTO.

54

https://www.asqa.gov.au/standards

https://www.legislation.gov.au/Details/F2017C00663


Physical ResourcesOperational Commercial Kitchen

Generic equipment for all units coded ASC and CCC

Applicable to some units coded KOP and INV

Fixtures and large equipment: bain marie or hot box commercial:

blenders and food mills mixers (including cake mixer with attachments)

commercial dishwasher commercial grade work benches (1.5 m/person) commercial ovens with timer and trays (1 per 2

persons): convention deck microwave

commercial refrigeration facilities: cool room freezer fridge

computers, printers and stock control software systems currently used by the hospitality industry

electronic equipment used for stock control deep-fryer designated:

delivery area storage areas for dry goods and perishables

double sink gas, electric or induction stove tops (2 burners per 1

person) hot plate, grill or griddle marble bench or slab lifting and transporting equipment, such as trolleys recording systems, such as colour-coded food labels salamander or other form of griller (one per 4 persons) storage facilities:

containers for hot and cold food shelving trays slicing machine steamers

Small Equipment: baking sheets and trays beaters bowl choppers cake tins with:

fixed base in a range of shapes

55


loose bottom cutting, chopping and slicing implements chopping boards graters and peelers juicers knife sharpening equipment:

sharpening steels and stones knives and cleavers:

butcher and boning knives butter spreading knives bread knives carving knives large serrated cake knives filleting knives utility knives

larding needles measurers:

metric calibrated measuring jugs measuring spoons portion control scoops and markers

meat: bats cleavers hooks thermometers mincers saws

mortar and pestle moulds and forms mouli piping bags and attachments poachers range of cutters including fruit and nut cutters and bowl

cutters and choppers range of pans and pots for small and large production

including: tilting fry pans bratt pan stainless steel, cast iron, iron and non-stick fry pans stock pots

range of serviceware range of small utensils, including flour and rum sieves,

strainers, scrapers, spatulas, pastry brush, fruit corers salad spinner scoops and skimmers scales (I gram increments) and scales for weighing large

56


quantities sets of stainless steel bowls silicon mats steamers spoons:

large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons

temperature probes thermometers tongs and serving utensils whisks, including fine and coarse stainless steel wire

Stock: a diverse and comprehensive range of perishable food

supplies. for commercial cookery or catering operations including these main food groups: beverages dairy products dry goods food frozen goods fruit meat poultry seafood vegetables

Cleaning Materials and Equipment: brooms, brushes and dustpans buckets cleaning cloths commercial cleaning and sanitising agents and

chemicals for cleaning commercial kitchens, equipment and food storage areas

garbage bins and bags hand towel dispenser separate hand basin and liquid soap dispenser for hand

washing sponges, brushes and scourers tea towels mops

57


Workplace Documentation: commercial cleaning schedules current commercial stock control procedures and

documentation for the ordering, monitoring and maintenance of stock

food preparation lists Material Safety Data Sheets (MSDS) for cleaning agents

and chemicals menus mis en place plans ordering and docketing paperwork safety procedures for chemical accidents standard recipes recipes for special dietary requirements temperature recording charts work flow schedules

Operational Restaurant or Food and Beverage Outlet

Generic equipment for those units coded FAB which are applicable to food and beverage service

Fixtures and Large Equipment: 2 sideboards or crockery and cutlery storage area coffee and tea making facilities computerised ordering system minimum of 15 chairs minimum of 5 tables point-of-sale system, including credit card and

Electronic Funds Transfer at Point of Sale (EFTPOS) facilities

restaurant service deskSmall Equipment: bread baskets butter dishes condiments and accompaniments cruets and pepper mills cutlery including main and entrée knives and forks,

soup and dessert spoons, teaspoons, side knives and serving utensils

food serviceware, including side plates, main plates, dessert bowls, coupes, entrée plates and soup bowls

linen/table dressing including: tablecloths overlays placemats napkins/serviettes

milk and sugar containers service trays, platters and doilies standard range of glassware for the service of non-

58


alcoholic beverages such as: coffee soft drinks juices water tea

tea and coffee making facilities tea and coffee pots tea and coffee serviceware such as:

cups saucers mugs glasses water jugs

Stock: ice wide commercial range of non-alcoholic beverages:

tea coffee carbonated drinks juices

Cleaning Materials and Equipment: brooms, brushes and dustpans buckets cleaning cloths commercial cleaning and sanitising agents and

chemicals for cleaning public areas of commercial restaurants and service equipment

dishwashers mops

Workplace Documentation: docket books menus:

beverage food

promotional materialsSpecific equipment for preparing non-alcoholic beverages: coffee:

percolators and urns drip filter systems plungers

blenders fridges juicers milkshake machines

59


tea strainer teapots

Workplace Documentation: standard recipes for non-alcoholic drinks currently

used by the hospitality industrySpecific equipment for preparing espresso coffee: a workstation with industry-current commercial grade

espresso machine and coffee grinders bins for used coffee grounds blind or blank filter cleaning brushes coffee grinders colour coded cleaning cloths flat edge implement such as a spatula for levelling off

dosed filter basket measuring equipment:

stopwatch or timer thermometer

milk foaming jugs napkins powder shakers e.g. chocolate, cinnamon service trays spoons stirrers storage bins straws take-away cardboard trays tamp mats tampers serviceware for different types of coffee beverages:

cups saucers mugs glasses take away coffee cups and lids

Stock: a commercial range of coffee beans, ground coffee,

other ingredients and accompanimentsWorkplace Documentation: commercial beverage menus and standard recipes for

coffee beverages currently used by the hospitality industry

Material Safety Data Sheets (MSDS) for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of MSDS

organisational and industry standards for presenting for

60


espresso coffee beverages cleaning and maintenance procedures for espresso

coffee machines and grinders.

Proposed Evaluation ProceduresCourse evaluation will be a continuous process. Teachers will meet regularly to discuss the content of the course and any requirements for modification of activities, teaching strategies and assessment instruments. The current trends and innovations in the teaching of Hospitality will be considered as teachers attend workshops, seminars and participate in discussion groups with other teachers such as on Moderation Day.

Teachers will monitor student performance and progress and student responses to various teaching, learning and assessment strategies. Students and teachers will complete evaluation questionnaires at the end of each unit. The results of these will be collated and reviewed from year to year. There will also be a continuous monitoring of student numbers between Years 11 and 12.

Informal discussions between teachers and students, past students, parents and other teachers will contribute to the evaluation of the course.

In the process of evaluation; students, teachers and others should, as appropriate, consider: Are the course and Course Framework still consistent? Were the goals achieved? Was the course content appropriate? Were the teaching strategies used successful? Was the assessment program appropriate? Have the needs of the students been met? Was the course relevant? How many students completed the course in each of the years of accreditation?

61


Hospitality Essentials A/M/V Value: 1.0This standard unit (1.0) combines the following two half units (0.5) – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Workplace Skills Value: (0.5)

Food Preparation Value: (0.5)

PrerequisitesSITXFSA001 Use hygienic practices for food safety – This is a prerequisite for the competencies indicated and must be taught at the commencement of the unit.

Structured Workplace Learning is highly recommended for Certificate II and III.

Duplication of Content RulesRefer to page 29.

Specific Unit GoalsThis unit should enable students to:

A Unit M Unit

Integrate the use of hygiene procedures and food safety

Follow hygiene and food safety procedures

Use health, safety and security procedures in daily work activities

Follow familiar health, safety and security procedures in daily work activities

Understand functions of food preparation equipment

Use basic food preparation equipment

Prepare simple dishes within commercial time constraints

Prepare simple dishes

Access information and update knowledge on the hospitality industry

Access basic information on the hospitality industry

Apply simple workplace calculations in daily activities

Apply basic workplace calculations in familiar daily activities

ContentA Content M Content

Legislation relevant to hospitality industry work practices and procedures

Simplified laws important to hospitality work practices

Hygiene and food safety procedures to prevent contamination of food and food-borne illnesses

Hygiene and food safety procedures for handling food

Organisational procedures to identify and control food hazards

Basic steps to control food hazards

Health, safety and security procedures for participation in WHS management practices

Health, safety and security procedures for participation in familiar WHS practices

Preparing and presenting menu items Preparing menu items following basic

62


following standard recipes recipesA Content M Content

Basic cookery methods for preparing simple dishes


Features and functions of food preparation equipment

Using basic food preparation equipment

Basic work place calculations for the hospitality industry

Basic work place calculations for familiar hospitality work practices

Units of CompetencySelect a minimum of 4 units of competence for this semester. Refer to pages 10 - 15 for VET Qualifications and elective requirements.

Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.

Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


SITXCCS001 Provide customer information and assistance

C (Cert I Hosp)

SITXFSA001 Use hygienic practices for food safety C (Cert II KOPs)E (Cert I Hosp)

SITXWHS001 Participate in safe work practices C (Cert I Hosp & Cert II KOPs)

SITHCCC001 Use food preparation equipment C (Cert II KOPs)E (Cert I Hosp)

SITHCCC002 Prepare and present simple dishes** E (Cert I Hosp & Cert II KOPs)

SITHIND002 Source and use information on the hospitality industry

C (Cert II Hosp)

TLIE1005 Carry out basic workplace calculations E (Cert I Hosp & Cert II KOPs)

**Prerequisite: SITXFSA001 Use hygienic practices for food safety

It is essential to access www.training.gov.au for detailed up to date information relating to the above competencies. A direct link to the specific qualification can be found at:

http://training.gov.au/Training/Details/SIT10216



63





Teaching and Learning StrategiesRefer to page 33.

AssessmentRefer to pages 35 - 40.

ResourcesRefer to pages 48 - 59.


Evidence could be in:

Student Capabilities Goals Content Teaching & Learning

Strategies

Assessment

creative and critical thinkers

enterprising problem-solvers skilled and empathetic communicators

informed and ethical decision-makers environmentally and culturally aware citizens

confident and capable users of technologies independent and self-managing learners collaborative team members

64


Workplace Skills A/M/V Value: 0.5This half unit (0.5) combines with Food Preparation (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

PrerequisitesSITXFSA001 Use hygienic practices for food safety

This is a pre requisite for the competencies indicated and must be taught at the commencement of the unit.




A Unit M Unit



Use health, safety and security procedures in daily work activities

Follow familiar health, safety and security procedures in daily work activities





Content

A Content M Content






Health, safety and security procedures for participation in familiar WHS practices

Preparing and presenting menu items following standard recipes

Preparing menu items following basic recipes





65


Units of CompetencySelect 2-3 units of competence for this quadrimester. Refer to pages 10 – 15 for VET Qualifications and elective requirements.Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.



SITXFSA001 Use hygienic practices for food safety C (Cert II KOPs)E (Cert I Hosp)

SITXWHS001 Participate in safe work practices C (Cert I Hosp & Cert II KOPs)


**Prerequisite: SITXFSA001 Use hygienic practices for food safetyIt is essential to access www.training.gov.au for detailed up to date information relating to the above competencies. A direct link to the specific qualification can be found at:






Student CapabilitiesEvidence could be in:


Strategies

Assessment

creative and critical thinkers enterprising problem-solvers skilled and empathetic communicators



66




Food Preparation A/M/V Value: 0.5This half unit (0.5) combines with Workplace Skills (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.


This is a pre requisite for the competencies indicated and must be taught at the commencement of the unit.




A Unit M Unit



Understand functions of food preparation equipment

Use basic food preparation equipment



Access information and update knowledge on the hospitality industry


Content

A Content M Content

Legislation relevant to hospitality industry work practices and procedures

Simplified laws important to hospitality work practices





Preparing and presenting menu items following standard recipes

Preparing menu items following basic recipes

Basic cookery skills for preparing simple dishes

Basic cookery skills for preparing simple dishes

Features and functions of food preparation equipment

Using basic food preparation equipment

67


Units of CompetencySelect 2-3 units of competence for this quadrimester. Refer to pages 10 – 15 for VET Qualifications and elective requirements.Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


SITHCCC001 Use food preparation equipment** C (Cert II KOPs), E (Cert I Hosp)



C (Cert II Hosp)

SITXFSA001 Use hygienic practices for food safety C (Cert II KOPs), E (Cert I Hosp)










Strategies

Assessment




68





Hospitality Service Procedures A/M/V Value: 1.0This is a standard unit (1.0) combines the following two half units (0.5) – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Note: This A/V/M unit cannot contribute to a major or minor for students studying the T course.

Hospitality Service Value: (0.5)

Hospitality Procedures Value: (0.5)


Training Package prerequisite for all units to be delivered at the beginning of the program

Structured Workplace Learning is highly recommended for Certificate II and III in Hospitality and Certificate II Kitchen Operations.

Duplication of Content RulesStudents must elect to do either Hospitality Kitchen Procedures OR Hospitality Service Procedures due to substantial duplication of content. Students may not do Hospitality Service (0.5) AS WELL AS either of the two standard units listed above. Refer to Teaching and Learning Strategies on page 34.


A Unit M Unit

Communicate with customers and colleagues from diverse backgrounds

Communicate with customers and colleagues

Develop effective workplace relationships and resolve problems

Develop appropriate workplace relationships

Access and update hospitality industry information


Interact with customers to provide service and assistance

Interact with customers to provide assistance

Follow industry procedures to implement safe food storage practices for perishable supplies

Follow safe food storage practices for perishable supplies

Select appropriate methods, ingredients and equipment to produce foods and/or beverages

Use ingredients and equipment to produce foods and/or beverages

69


Content

A Content M Content

Safe food handling and storage of perishable supplies in optimum conditions to minimise wastage and avoid food contamination

Safe food handling and storage of perishable supplies

Major food types, culinary terminology and food preparation equipment relevant to a range of cookery methods and or beverage preparation techniques

Food types and food preparation equipment used for basic cookery methods and /or beverage preparation

Following standard recipes to prepare, cook and present a range of dishes within time constraints and realistic industry ratios using safe work practices

Following standard recipes to prepare, cook and present simple dishes

Developing workplace relationships that enable effective teamwork to ensure goals are met

Working effectively in teams

Strategies for problem solving and conflict resolution

Steps for solving familiar problems

Providing customers with information and assistance on facilities and services

Providing customers with information and assistance

Customer service standards expected in service industries and resolving routine customer problems

Customer service standards expected in service industries

Communicating with people from a range of social and cultural groups with respect and sensitivity

Communicating with people with respect and sensitivity

Addressing cross-cultural misunderstandings

Basic cross-cultural misunderstandings

Units of CompetencySelect a minimum of 4 units of competence for this semester. SITHCCC005 Prepare dishes using basic methods of cookery must be delivered over 2 semesters. Refer to pages 10 – 15 for VET Qualifications and elective requirements.



70



BSBWOR203 Work effectively with others C (Cert I, II, III Hosp & Cert II KOPs)


C (Cert II KOPs)


C (Cert I Hosp)

SITXCCS003 Interact with customers C (Cert II Hosp)E (Cert II KOPs)

SITHFAB004 Prepare and serve non-alcoholic beverages **

E (Cert II KOPs)

SITXCOM002 Show social and cultural sensitivity C (Cert II Hosp)

SITXINV002 Maintain the quality of perishable items**

C (Cert II KOPs)E (Cert II Hosp)









Teaching and Learning StrategiesRefer to on page 33.



71









Strategies

Assessment


enterprising problem-solvers skilled and empathetic communicators informed and ethical decision-makers environmentally and culturally aware citizens confident and capable users of technologies independent and self-managing learners

collaborative team members

72


Hospitality Service A/M/V Value: 0.5This is a half unit (0.5) combines with Hospitality Procedures (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.






A Unit M Unit

Develop effective workplace relationships and resolve problems

Develop appropriate workplace relations





Select appropriate methods, ingredients and equipment to produce beverages

Prepare and serve basic non-alcoholic beverages using appropriate equipment

Content

A Content M Content



Ingredients, equipment and preparation techniques to make and present a range of teas, non-espresso coffees and other non-alcoholic beverages

Ingredients, equipment and preparation steps to make and present a simple non-alcoholic beverages







73


Units of CompetencySelect 2-3 units of competence for this quadrimester. SITHCCC005 Prepare dishes using basic methods of cookery must be delivered over 2 semesters. Refer to pages 10 – 15 for VET Qualifications and elective requirements.Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


BSBWOR203 Work effectively with others C (Cert I, II, III Hosp & Cert II KOPs)


C (Cert I Hosp)


E (Cert II Hosp & Cert II KOPs)

SITXINV002 Maintain the quality of perishable items**

C (Cert II KOPs)E (Cert II Hosp)









74









Strategies

Assessment




75


Hospitality Procedures A/M/V Value: 0.5This is a half unit (0.5) combines with Hospitality Service (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.






A Unit M Unit




Interact with customers to provide assistance

Select appropriate methods, ingredients and equipment to produce foods

Use ingredients and equipment to produce foods using basic methods of cookery

Content

A Content M Content

Major food types, culinary terminology and food preparation equipment relevant to a range of cookery methods and or beverage preparation techniques

Food types and food preparation equipment used for basic cookery methods and /or beverage preparation

Following standard recipes to prepare, cook and present a range of dishes within time constraints and realistic industry ratios using safe work practices








76


Units of CompetencySelect 2-3 units of competence for this quadrimester. SITHCCC005 Prepare dishes using basic methods of cookery must be delivered over 2 semesters. Refer to pages 10 – 15 for VET Qualifications and elective requirements.Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


SITHCCC005 Prepare dishes using basic methods of cookery** C (Cert II KOPs)

SITXCCS003 Interact with customers C (Cert II Hosp)











77






Strategies

Assessment




78


Hospitality Kitchen Procedures A/M/V Value: 1.0This standard unit (1.0) combines the following two half units (0.5) – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Kitchen Procedures Value: 0.5

Kitchen Operations Value: 0.5






A Unit M Unit

Develop effective relationships and resolve problems

Develop appropriate workplace relations



Interact with internal and/or external customers to provide service and assistance


Select ingredients and equipment to produce foods using methods of cookery




Clean and sanitise kitchen premises and equipment


Prepare menu items following standard recipes

Preparing simple menu items following basic recipes

79


Content

A Content M Content



Major food types, culinary terminology and food preparation equipment relevant to a range of cookery methods

Food types and food preparation equipment used for basic cookery methods

Following standard recipes to prepare, cook and present a range of dishes for within time constraints and realistic industry ratios using safe work practices








Safe work practices for cleaning food preparation and storage areas and equipment in the commercial kitchen to ensure the safety of food

Safe work practices for cleaning food preparation and storage areas and equipment.

Selecting and preparing ingredients and using relevant equipment and cookery methods, to prepare menu items following standard recipes

Preparing ingredients and using basic equipment and cookery methods following simple standard recipes.

Units of CompetencySelect a minimum of 4 units of competence for this semester. SITHCCC005 Prepare dishes using basic methods of cookery must be delivered over 2 semesters. Refer to pages 10 -15 for VET Qualifications and elective requirements.

Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) training package, which provides performance criteria, range statements and assessment contexts.


80



BSBWOR203 Work effectively with others C (Cert I & II Hosp & Cert II KOPs)


C (Cert I Hosp)


C (Cert II KOPs)

SITXINV002 Maintain the quality of perishable items

E (Cert II Hosp)C (Cert II KOPs)

SITHKOP001 Clean kitchen premises and equipment

E (Cert I Hosp)C (Cert II KOPs)

SITHCCC006 Prepare appetisers and salads E (Cert II Hosp & Cert II KOPs)












81








Strategies

Assessment


enterprising problem-solvers skilled and empathetic communicators informed and ethical decision-makers environmentally and culturally aware citizens

confident and capable users of technologies independent and self-managing learners


82


Kitchen Procedures A/M/V Value: 0.5This half unit (0.5) combines with Kitchen Operations (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.






A Unit M Unit

Develop effective relationships and resolve problems

Develop appropriate work place relationships







Content

A Content M Content




Food types and food preparation equipment used for basic cookery methods

Following standard recipes to prepare, cook and present a range of dishes for within time constraints and realistic industry ratios using safe work practices






83


A Content M Content



Safe work practices for cleaning food preparation, storage areas and equipment in the commercial kitchen to ensure the safety of food

Safe work practices for cleaning food preparation and storage areas and equipment

Units of CompetencySelect 2-3 units of competence for this quadrimester. SITHCCC005 Prepare dishes using basic methods of cookery must be delivered over 2 semesters. Refer to pages 10 -15 for VET Qualifications and elective requirements.

Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) training package, which provides performance criteria, range statements and assessment contexts.



BSBWOR203 Work effectively with others C (Cert I & II Hosp & Cert II KOPs)


C (Cert I Hosp)


C (Cert II KOPs)

SITXINV002 Maintain the quality of perishable items

E (Cert II Hosp)C (Cert II KOPs)








84











Strategies

Assessment





85


Kitchen Operations A/M/V Value: 0.5This half unit (0.5) combines with Kitchen Procedures (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

PrerequisitesSITXFSA001 Use hygienic practices for food safety:





A Unit M Unit





Prepare appetisers and salads following standard recipes

Prepare simple appetisers and salads following basic standard recipes

Content

A Content M Content



Safe work practices for cleaning food preparation, storage areas and equipment in the commercial kitchen to ensure the safety of food

Safe work practices for cleaning food preparation and storage areas and equipment

Selecting and preparing ingredients and using relevant equipment and cookery methods, to prepare appetisers and salads following standard recipes

Preparing ingredients and using basic equipment and cookery methods following simple standard recipes.

86


Units of CompetencySelect 2-3 units of competence for this quadrimester. Refer to pages 10 -15 for VET Qualifications and elective requirements.Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) training package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


SITHKOP001 Clean kitchen premises and equipment E (Cert I Hosp)C (Cert II KOPs)

SITHCCC006 Prepare appetisers and salads E (Cert II Hosp & Cert II KOPs)









87








Strategies

Assessment





88


Café Service Skills A/M/V Value: 1.0This is a standard unit (1.0) combines the following two half units (0.5) – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Service Skills Value: 0.5

Service Procedures Value: 0.5

This is a standard unit (1.0).

Note: This A/V/M unit cannot contribute to a major or minor for students studying the T course.






A Unit M Unit


Use ingredients and equipment to produce foods using simple methods of cookery

Prepare and serve non-alcoholic beverages using appropriate equipment

Prepare and serve non-alcoholic beverages using basic equipment

Prepare and present a variety of menu items in a commercial kitchen

Prepare and present a variety of simple menu items in a commercial kitchen

Plan, organise and implement food and beverage service procedures

Follow food and beverage service procedures

Implement environmentally sustainable practices

Follow environmentally sustainable practices

Content

A Content M Content

Identifying and measuring resource use and work practices that reduce negative environmental impact

Work practices that reduce negative environmental impact


Food types and food preparation equipment for simple cookery methods

Following standard recipes to prepare, cook and present a range of dishes for multiple customers within time constraints and realistic industry ratios using safe work

Following basic standard recipes to prepare, cook and present a range of dishes

89


practicesA Content M Content

Ingredients, equipment and preparation techniques to make and present a range of non-alcoholic beverages

Ingredients, equipment and preparation steps to make and present simple non-alcoholic beverages

Preparing and presenting a variety of menu items using safe work practices in a commercial kitchen and ensuring food safety

Preparing and presenting a variety of simple menu items using safe work practices

Technical skills to prepare for the service period, take customer orders, serve and clear food and beverage, and complete end of service tasks

Skills to prepare for the service period, serve and clear food and beverages, and complete simple end of service tasks.

Units of CompetencySelect a minimum of 4 Units of Competence for this semester. SITHFAB007 Serve food and beverage and SITHCCC005 Prepare dishes using basic methods of cookery - must be delivered over 2 semesters. Refer to pages 10 -15 for VET Qualifications and elective requirements.






SITHCCC003 Prepare and present sandwiches** E (Cert I & II Hosp ; Cert II KOPs)


C (Cert II Hosp)

SITHFAB007 Serve food and beverage** E (Cert II Hosp & Cert II KOPs)








90











Strategies

Assessment

creative and critical thinkers enterprising problem-solvers skilled and empathetic communicators informed and ethical decision-makers environmentally and culturally aware citizens confident and capable users of technologies independent and self-managing learners


91




Service Skills A/M/V Value: 0.5This is a half unit (0.5) combines with Service Procedures (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.






A Unit M Unit






Use environmentally sustainable practices

Content

A Content M Content





Following standard recipes to prepare, cook and present a range of dishes for multiple customers within time constraints and realistic industry ratios using safe work practices

Following basic standard recipes to prepare, cook and present a range of dishes



92


Units of CompetencySelect 2-3 units of competence for this quadrimester. SITHCCC005 Prepare dishes using basic methods of cookery must be delivered over 2 semesters. Refer to pages 10 -15 for VET Qualifications and elective requirements.Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.





C (Cert II Hosp)

SITHFAB004 Prepare and serve non-alcoholic beverages** E (Cert II Hosp & Cert II KOPs)



**Prerequisite is SITXFSA001 Use hygienic practices for food safetyIt is essential to access www.training.gov.au for detailed up to date information relating to the above competencies. A direct link to the specific qualification can be found at:




AssessmentRefer to pages 35-40.


93






Strategies

Assessment



94


Service Procedures A/M/V Value: 0.5This is a half unit (0.5) combines with Service Skills (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.






A Unit M Unit

Prepare and present a variety of sandwiches in a commercial kitchen

Prepare and present a basic sandwiches in a commercial kitchen





Content

A Content M Content

Preparing and presenting a variety of sandwich types using safe work practices in a commercial kitchen and ensuring food safety

Preparing and presenting basic sandwich types using safe work practices in a commercial kitchen




Skills to prepare for the service period, serve and clear food and beverages, and complete simple end of service tasks.

95


Units of CompetencySelect 2-3 units of competence for this quadrimester. Refer to pages 10 -15 for VET Qualifications and elective requirements.




SITHCCC003 Prepare and present sandwiches** E (Cert I & II Hosp, Cert II KOPS)

SITHFAB007 Serve food and beverage** E (Cert II Hosp, Cert II KOPs)


E (Cert II Hosp, Cert II KOPs)











96







Strategies

Assessment



97


Café Service Operations A/M/V Value: 1.0This standard unit (1.0) combines the following two half units (0.5) – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Service Operations Value: 0.5

Café Operations Value: 0.5






A Unit M Unit

Prepare and present a variety of menu items in a commercial kitchen

Prepare and present simple menu items in a commercial kitchen

Provide effective hospitality service to customers

Provide basic hospitality service to customers






Interact with customers to provide basic service and assistance



Process payments for products and services and reconcile takings

Simple customer transactions

Content

A Content M Content


Preparing and presenting simple menu items using safe work practices

Ingredients, equipment and preparation techniques to make and present a range of non-alcoholic beverages

Ingredients, equipment and preparation techniques to make and present basic non-alcoholic beverages

Using and maintaining equipment to Using and maintaining familiar equipment

98


prepare non-alcoholic beverages to prepare non-alcoholic beveragesA Content M Content


Skills to prepare for the service period, serve and clear food and beverage, and complete simple end of service tasks

Integrating a range of skills to deal with numerous service and operational tasks simultaneously to meet the needs of multiple and diverse customers

Provide basic service and assistance in a busy environment





Skills required for accepting and processing payments for products and services and reconciling takings.

Make simple customer transactions

Units of CompetencySelect a minimum of 4 Units of Competence for this semester. SITHFAB007 Serve food and beverage - must be delivered over 2 semesters. Refer to pages 10 -15 for VET Qualifications and elective requirements.




SITHCCC003 Prepare and present sandwiches** E (Cert I & II Hosp, Cert II KOPS)

SITHIND003 Use hospitality skills effectively* C (Cert II Hosp)



SITHFAB005 Prepare and serve espresso coffee** E (Cert II Hosp & Cert II KOPs)


SITXCCS003 Interact with customersC (Cert II Hosp)E (Cert II KOPs)


SITXFIN001 Process financial transactions E (Cert II Hosp)

99



100




*SWL is not mandatory but is highly recommended as the core competency, SITHIND003 Use hospitality skills effectively, requires students to provide effective hospitality service to customers for a minimum of 12 complete service shifts to demonstrate competence.











Strategies

Assessment




101





Service Operations A/M/V Value: 0.5This half unit (0.5) combines with Café Operations (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.


Training Package prerequisite for all units to be delivered at the beginning of the program. Structured Workplace Learning is highly recommended for Certificate II and III in Hospitality and Certificate II Kitchen Operations.



A Unit M Unit

Prepare and present a variety of sandwiches in a commercial kitchen

Prepare and present simple sandwiches in a commercial kitchen






Interact with customers to provide basic service and assistance

Content

A Content M Content


Preparing and presenting simple menu items using safe work practices in a commercial kitchen


Ingredients, equipment and preparation techniques to make and present simple non-alcoholic beverages


Preparing and presenting simple sandwich types using safe work practices in a commercial kitchen



Customer service standards expected in service industries and resolving routine


102


customer problems

Units of CompetencySelect 2-3 units of competence for this quadrimester. Refer to pages 10 -15 for VET Qualifications and elective requirements.Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


SITHCCC003 Prepare and present sandwiches** E (Cert I & II Hosp & Cert II KOPs)

SITHIND003 Use hospitality skills effectively* C (Cert II Hosp)



SITXCCS003 Interact with customers C (Cert II Hosp)


*SWL is not mandatory but is highly recommended as the core competency, SITHIND003 Use hospitality skills effectively, requires students to provide effective hospitality service to customers for a minimum of 12 complete service shifts to demonstrate competence.It is essential to access www.training.gov.au for detailed up to date information relating to the above competencies. A direct link to the specific qualification can be found at:







103







Strategies

Assessment




104


Café Operations A/M/V Value: 0.5This half unit (0.5) combines with Service Operations (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.






A Unit M Unit

Prepare and serve espresso coffee beverages using commercial espresso machines

Prepare simple espresso coffee beverages using commercial espresso machines







Content

A Content M Content


Skills to prepare for the service period, serve and clear food and beverage, and complete basic end of service tasks

Using and maintaining espresso machines and preparing and assessing espresso coffee beverages

Preparing simple espresso coffee beverages





105


Units of CompetencySelect 2-3 units of competence for this quadrimester. SITHFAB007 Serve food and beverage - must be delivered over 2 semesters. Refer to pages 10 -15 for VET Qualifications and elective requirements.Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


SITHFAB005 Prepare and serve espresso coffee** E (Cert II Hosp & Cert II KOPs)



SITXFIN001 Process financial transactions E (Cert II Hosp)










106







Strategies

Assessment




107


Catering Essentials A/M/V Value: 1.0This standard unit (1.0) combines the following two (0.5) – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Catering Basics Value: 0.5

Catering Progress Value: 0.5


Structured Workplace Learning is highly recommended for Certificate II and III in Hospitality and Certificate II Kitchen Operations

Duplication of Content RulesStudents may not do Catering and Service Operations (1.0), or Catering Basics (0.5) or Catering Progress (0.5) AS WELL AS Catering Essentials. Refer also to page 29.


A Unit M Unit

Plan, prepare and evaluate methods of cookery

Prepare simple foods using methods of cookery

Demonstrate skills to industry standard when working independently and collaboratively across a range of contexts

Demonstrate skills to industry standard when working cooperatively with others

Manage resources and apply sustainable work practices

Follow sustainable work practices



Develop techniques in producing appetisers, salads, stocks, sauces and soups and incorporate these into menu planning for service to customers

Use basic skills to produce appetisers, salads, stocks, sauces and soups for service to customers

Content

A Content M Content

Preparing appetisers and salads following standard recipes

Preparing simple appetisers and salads following basic standard recipes

Prepare stocks, sauces and soups following standard and special dietary recipes

Produce simple stocks, sauces and soups following basic standard recipes



108


A Content M Content


Following basic standard recipes to prepare, cook and present simple dishes using safe work practices





Using a range of cookery skills in a commercial kitchen for live service periods

Using simple cookery skills in a commercial kitchen during service

Units of CompetencySelect a minimum of 4 Units of Competence for this semester. SITHFAB007 Serve food and beverage - must be delivered over 2 semesters. Refer to pages 10 -15 for VET Qualifications and elective requirements.





C (Cert II Kitchen Operations)


SITHCCC011 Use cookery skills effectively** * C (Cert II Kitchen Operations)

SITHCCC006 Prepare appetisers and salads ** E (Cert II Hospitality & Cert II Kitchen Operations)

SITHCCC007 Prepare stocks, sauces and soups ** E (Cert II Kitchen Operations)




*SWL is not mandatory but is highly recommended as the core competency, SITHCCC011 Use cookery skills effectively, requires students to prepare and serve multiple items for a minimum of 12 complete service periods (shifts) to demonstrate competence.

109












Strategies

Assessment


informed and ethical decision-makers environmentally and culturally aware citizens confident and capable users of technologies independent and self-managing learners collaborative team members

110





Catering Basics A/M/V Value: 0.5This half unit (0.5) combines with Catering Progress (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.



Duplication of Content RulesStudents may not do Catering Basics (0.5) AS WELL AS Catering Essentials (1.0)

Refer also to page 29.


A Unit M Unit







develop techniques in producing and serving appetisers and salads and incorporate these into menu planning

Use basic skills to produce and serve appetisers and salads

Content

A Content M Content











111


Units of CompetenceSelect 2-3 units of competence for this quadrimester. SITHFAB007 Serve food and beverage - must be delivered over 2 semesters. Refer to pages 10 -15 for VET Qualifications and elective requirements.




SITHCCC006 Prepare appetisers and salads ** E (Cert II Hospitality & Cert II Kitchen Operations)


SITHCCC005 Prepare dishes using basic methods of cookery **












112







Strategies

Assessment


enterprising problem-solvers

skilled and empathetic communicators

informed and ethical decision-makers

environmentally and culturally aware citizens

confident and capable users of technologies

independent and self-managing learners


113


Catering Progress A/M/V Value: 0.5This half unit (0.5) combines with Catering Basics (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.



Duplication of Content RulesStudents may not do Catering Progress (0.5) AS WELL AS Catering Essentials (1.0)



A Unit M Unit









develop techniques in producing stocks, sauces and soups and incorporate these into menu planning


Content

A Content M Content


Producing simple stocks, sauces and soups following basic standard recipes





Using a range of cookery skills in a commercial kitchen for live service periods.


114


Units of CompetencySelect 2-3 units of competence for this quadrimester. SITHFAB007 Serve food and beverage - must be delivered over 2 semesters. Refer to pages 10 -15 for VET Qualifications and elective requirements.Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.






SITHCCC007 Prepare stocks, sauces and soups** E (Cert II Kitchen Operations)



**Prerequisite is SITXFSA001 Use hygienic practices for food safety*SWL is not mandatory but is highly recommended as the core competency, SITHCCC011 Use cookery skills effectively, requires students to prepare and serve multiple items for a minimum of 12 complete service periods (shifts) to demonstrate competence.It is essential to access www.training.gov.au for detailed up to date information relating to the above competencies. A direct link to the specific qualification can be found at:







115








Strategies

Assessment


enterprising problem-solvers

skilled and empathetic communicators

informed and ethical decision-makers

environmentally and culturally aware citizens

confident and capable users of technologies

independent and self-managing learners


116


Leadership in Café Training A/M/V Value: 1.0This standard unit (1.0) combines the following two half units (0.5) – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Café Training Value: 0.5

Café Service Value: 0.5





A Unit M Unit











Content

A Content M Content





Using and maintaining equipment to prepare non-alcoholic beverages

Using and maintaining equipment to prepare non-alcoholic beverages



117


118


A Content M Content



Skills required to accept and process payments for products and services and reconcile takings


Units of CompetencySelect a minimum of 4 units of competence for this semester. Refer to pages 10 -15 for VET Qualifications and elective requirements.




SIRXSLS002 Follow point-of-sale procedures Imported from SIR Retail Services Training Package


C (Cert II KOPs)E ( Imported elective for Cert II Hospitality)

SITHFAB005 Prepare and serve espresso coffee** E (Cert II Hospitality & Cert II KOPs)

SITHFAB007 Serve food and beverage** E (Cert II Hospitality & Cert II KOPs)

SITHIND003 Use hospitality skills effectively* C (Cert II Hospitality)

SITXFIN001 Process financial transactions E (Cert II Hospitality)








119










Strategies

Assessment

creative and critical thinkers enterprising problem-solvers skilled and empathetic communicators informed and ethical decision-makers environmentally and culturally aware citizens


120


Café Training A/M/V Value: 0.5This half unit (0.5) combines with Café Service (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.





A Unit M Unit







Content

A Content M Content







Skills required to accept and process payments for products and services and reconcile takings


121





C (Cert II KOPs)E (Imported for Cert II Hospitality)


SITXFIN001 Process financial transactions E (Cert II Hospitality)









122







Strategies

Assessment



123


Café Service A/M/V Value: 0.5This half unit (0.5) combines with Café Training (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.





A Unit M Unit

Operate point-of-sale equipment and complete transactions


Prepare and serve espresso coffee beverages using commercial espresso machines

Prepare simple espresso coffee beverages using commercial espresso machines



Content

A Content M Content

Using and maintaining espresso machines and preparing and assessing espresso coffee beverages

Preparing simple espresso coffee beverages using commercial espresso machines


Providing basic service and assistance in a busy environment

Operating point-of-sale equipment and procedures for completing a range of transactions

Completing simple customer transactions

124






SIRXSLS002 Follow point-of-sale procedures E (Imported from SIR Retail Services Training Package)

SITHFAB005 Prepare and serve espresso coffee** E (Cert II Hospitality & Cert II KOPs)



*SWL is not mandatory but is highly recommended as the core competency, SITHIND003 Use hospitality skills effectively, requires students to provide effective hospitality service to customers for a minimum of 12 complete service shifts to demonstrate competence.It is essential to access www.training.gov.au for detailed up to date information relating to the above competencies. A direct link to the specific qualification can be found at:






125







Strategies

Assessment



126


Food Service Operations A/M/V Value: 1.0This standard unit (1.0) combines the following two half units (0.5) – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Food Service Value: 0.5

Provide Customer Service Value: 0.5






A Unit M Unit





Provide accurate information and advice on different menu options

Provide simple information on different menu items

Interact with colleagues and customers to provide effective hospitality service and assistance

Interact with customers to provide basic hospitality service and assistance

Determine customer needs and expectations and respond to complaints

Provide on the job coaching to others

Content

A Content M Content



Preparing menu items following standard recipes

Preparing simple menu items following basic standard recipes

Evaluate menu items, contribute to menu design and develop knowledge of food

Develop basic knowledge of food and menu items

Preparation, service and end of service tasks

Basic preparation, service and end of service tasks

127


128


A Content M Content





Skills, knowledge to work with colleagues. Basic skills and knowledge to work with colleagues.






E (Cert II Hospitality & Cert II KOPs)

SITHCCC006 Prepare appetisers and salads** E (Cert II KOPs)

SITHFAB016 Provide advice on food E (Imported from Cert III Hospitality)


SITHIND004 Work effectively in hospitality service***

C (Cert III Hospitality)

SITXCCS006 Provide service to customers C (Imported from Cert III Hospitality)

SITXHRM001 Coach others in job skills C (Imported from Cert III Hospitality)



***SITHIND004 Work effectively in hospitality service requires 36 service periods and must be completed through Australian School Based Apprenticeship arrangements, SWL placements or other school based events.





129











Strategies

Assessment

creative and critical thinkers enterprising problem-solvers skilled and empathetic communicators informed and ethical decision-makers environmentally and culturally aware citizens confident and capable users of technologies independent and self-managing learners collaborative team members

130


Food Service A/M/V Value: 0.5This half unit (0.5) combines with Provide Customer Service (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.






A Unit M Unit





Determine customer needs and expectations and respond to complaints

Assist customers with needs and expectations.

Provide on the job coaching to colleagues Work with others

Content

A Content M Content



Preparation, service and end of service tasks

Basic preparation, service and end of service tasks



Skills, knowledge and procedures to monitor and coach colleagues in workplace operations on-the-job

Skills, knowledge and procedures to work with others

131




SITHCCC006 Prepare appetisers and salads** E (Cert II Hospitality & Cert II KOPs)


SITHIND004 Work effectively in hospitality service***

C (Cert III Hospitality)

SITXHRM001 Coach others in job skills C (Cert III Hospitality)



***SITHIND004 Work effectively in hospitality service requires 36 service periods and must be completed through Australian School Based Apprenticeship arrangements, SWL placements or other school based events.It is essential to access www.training.gov.au for detailed up to date information relating to the above competencies. A direct link to the specific qualification can be found at:







132







Strategies

Assessment


133


Provide Customer Service A/M/V Value: 0.5This half unit (0.5) combines with Food Service (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.






A Unit M Unit



Provide accurate information and advice on different menu options

Provide simple information on different menu items



Content

A Content M Content



Evaluate menu items, contribute to menu design and develop knowledge of food and cuisines

Develop basic knowledge of food and menu items


Customer service standards expected in service industries.



134






SITHFAB016 Provide advice on food E (Cert III Hospitality)

SITXCCS006 Provide service to customers C (Cert III Hospitality)











Strategies

Assessment


135





Catering and Service Operations A/M/V Value: 1.0This standard unit (1.0) combines the following two half units – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Catering Operations Value: 0.5

Service Progress Value: 0.5



Duplication of Content RulesStudents may not do Catering Essentials (1.0) or Leadership in Café Training (1.0), AS WELL AS Catering and Service Operations



A Unit M Unit

research and review methods of cookery through participation in planning from both a service and preparation perspective, observing workplace health and safety standards

Use basic methods of cookery and apply safe and hygienic work practices

demonstrate skills to industry standard when working independently and collaboratively across a range of contexts

Demonstrate basic skills to industry standard and work cooperatively with others

manage resources and apply sustainable work practices


use communication modes effectively for varied audiences and research using a range of sources, acknowledging appropriately

Use basic communication and research skills; using familiar sources and acknowledging appropriately

apply effective leadership skills working in a team, implementing and monitoring quality practices in the commercial kitchen and for food and beverage service

Work effectively in a team in a commercial kitchen and/or during food and beverage service

identify standard operational procedures to resolve issues that may arise when working in a commercial kitchen

Apply familiar problem solving steps to routine situations in a commercial kitchen

136


Content

A Content M Content




Make and present simple non-alcoholic beverages




Food types and food preparation equipment relevant to basic cookery methods


Following basic standard recipes to prepare, cook and present simple dishes


Using basic cookery skills in a commercial kitchen during service periods


Technical skills to prepare for the service period, serve and clear food and beverage, and complete basic end of service tasks




137



SITHCCC006 Prepare appetisers and salads ** E (Cert II Hospitality & Cert II KOPs)

SITHCCC011 Use cookery skills effectively** * C (Cert II KOPs)


















138







Strategies

Assessment


139


Catering Operations A/M/V Value: 0.5This half unit (0.5) combines with Service Operations (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.



Duplication of Content RulesStudents may not do Catering Operations (0.5) AS WELL AS Catering and Service Operations (1.0)



A Unit M Unit

research and review methods of cookery through participation in planning from both a service and preparation perspective, observing workplace health and safety standards

Use basic methods of cookery and apply safe and hygienic work practices







Content

A Content M Content






Food types and food preparation equipment relevant to basic cookery methods

Following standard recipes to prepare, cook and present a range of dishes for multiple customers within time constraints and realistic industry ratios using safe work


140


practicesA Content M Content



Units of CompetenceSelect 2-3 units of competence for this quadrimester. Refer to pages 10 -15 for VET Qualifications and elective requirements.Competence must be demonstrated over time and in the full range of hospitality industry contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.





C (Cert II KOPs)








141










Strategies

Assessment


142


Service Progress A/M/V Value: 0.5This half unit (0.5) combines with Catering Operations (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.



Duplication of Content RulesStudents may not do Service Progress (0.5) AS WELL AS Catering and Service Operations (1.0)



A Unit M Unit





use communication modes effectively for varied audiences and research using a range of sources, acknowledging appropriately

Use basic communication and research skills; using familiar sources and acknowledging appropriately

apply effective leadership skills working in a team, implementing and monitoring quality practices for food and beverage service

Work in a team to apply best practices to food and beverage service

Content

A Content M Content




Ingredients, equipment and preparation techniques to make and present simple non-alcoholic beverages



143

















144







Strategies

Assessment


145


Professional Catering A/M/V Value: 1.0This standard unit (1.0) combines the following two half units (0.5) – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Professional Catering Basics (0.5)

Advanced Catering (0.5)



Duplication of Content RulesStudents may not do Professional Catering Basics (0.5) or Advanced Catering (0.5) AS WELL AS Professional Catering (1.0). Refer also to page 29.


A Unit M Unit

utilise knowledge and skills to plan, prepare, present and evaluate food for buffets

Prepare and present simple food for buffets







develop techniques in producing and serving appetisers, salads, sandwiches, stocks, sauces and soups and incorporate these into menu planning for customer service

Produce and serve simple appetisers, salads, sandwiches and stocks, sauces and soups for service to customers

Content

A Content M Content





Using a range of cookery skills in a Using basic cookery skills in a commercial

146


commercial kitchen for live service periods kitchen during service periodsA Content M Content




Procedures to control food hazards


Basic health, safety and security procedures for participation in familiar WHS practices



Cooking foods to present, serve and replenish buffets throughout service period

Cooking simple foods to present, serve and replenish buffets throughout service period






SITHCCC003 Prepare and present sandwiches ** E (Cert II KOPs)



SITHCCC015 Produce and serve food for buffets ** E (Cert III Catering Operations)



SITXFSA002 Participate in safe food handling practices





147













Strategies

Assessment


148





Professional Catering Basics A/M/V Value: 0.5This half unit (0.5) combines with Advanced Catering (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.



Duplication of Content RulesStudents may not do Professional Catering Basics (0.5) AS WELL AS Professional Catering (1.0). Refer also to page 29.


A Unit M Unit

utilise knowledge and skills to plan, prepare, present and evaluate food for service

prepare and present simple food for service





develop techniques in producing and serving appetisers, salads, sandwiches, stocks, sauces and soups and incorporate these into menu planning for customer service

Produce and serve simple appetisers, salads, sandwiches, stocks, sauces and soups for service to customers

Content

A Content M Content








Produce simple stocks, sauces and soups following basic standard recipes.

149




SITHCCC006 Prepare appetisers and salads ** E (Cert II KOPS)

SITHCCC003 Prepare and present sandwiches ** E (Cert II KOPs)











150






Strategies

Assessment


151


Advanced Catering A/M/V Value: 0.5This half unit (0.5) combines with Professional Catering Basics (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.



Duplication of Content RulesStudents may not do Advanced Catering (0.5) AS WELL AS Professional Catering (1.0). Refer also to page 29.


A Unit M Unit

utilise knowledge and skills to plan, prepare, present and evaluate food for buffets

Prepare and present simple food for buffets







develop techniques in producing stocks, sauces and soups and incorporate these into menu planning for customer service

Produce and serve simple stocks, sauces and soups for service to customers

Content

A Content M Content


Procedures to control food hazards


Basic health, safety and security procedures for participation in familiar WHS practices



Cooking foods to present serve, serve and replenish buffets throughout service period

Cooking simple foods to present, serve and replenish buffets throughout service period

152


153






SITXFSA002 Participate in safe food handling practices


SITHCCC015 Produce and serve food for buffets ** E (Cert III Catering Operations)









154








Strategies

Assessment


155


Industry Essentials T/V Value: 1.0This standard unit (1.0) combines the following two half units (0.5) – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.

Industry Skills Value: 0.5

Industry Practices Value: 0.5

PrerequisitesSITXFSA001 Use hygienic practices for food safety.

Structured Workplace Learning is highly recommended


Specific Unit GoalsThis T unit should enable students to:

analyse the relationships and interconnections within the industry, society and the environment

explore and develop creative solutions to solve management problems and related issues research, interpret and analyse information, synthesising own understanding of hospitality

management contexts, acknowledging sources ethically and appropriately explore and examine the complex nature of the service industry including workplace culture,

structures and practices critically analyse the ethical and legal considerations underpinning the operations of the

hospitality industry communicate effectively in a range of situations and mediums, adapting delivery according to

diverse audience needs, preferences, protocols and cultural expectations demonstrate skills to industry standard working independently and collaboratively, planning

implementing and evaluating processes.

Content Key skills and knowledge required to implement hygiene and Workplace Health Safety (WHS)

procedures in the hospitality industry. Access and analysis of federal, state and territory legislative compliance requirements and

standards that underpin regulatory requirements and food safety and WHS regulations. Food safety audits, design and implementation of Hazard Analysis Critical control Points

(HACCP) and WHS processes in the workplace. Cost of workplace injury including human, social, economic and organisational costs and

analysis and evaluation of the implication of these in a hospitality industry context. Risk analysis processes to identify, access and manage health and safety risks within a

structured framework. Plan, organise and prepare dishes, implementing standard recipes and portion control. Skills and techniques that contribute to the organisations profitability and effective resource

management through the design and implementation of environmentally sustainable work practices

156


Communication skills and strategies in a hospitality industry context incorporating formal and informal language protocols

Develop and update knowledge of the hospitality industry including the role and interconnectedness of the different industry sectors and key legal and ethical issues that underpin effective performance in the industry

Units of CompetencyStudents undertaking Hospitality as a T course may select a minimum of 4 Units of Competence. Refer to pages 11-15 for VET Qualifications and elective requirements.

This is a guide to the Units of Competence that may be delivered and assessed concurrently with this unit. Competence must be demonstrated over time and in the full range of Hospitality contexts. Teachers must use this unit document in conjunction with the Units of Competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.



SITXFSA001 Use hygienic practices for food safety (pre-requisite) Elective (Cert I, II & III Hosp)

SITXWHS001 Participate in safe work practices Core (Cert I, II & III Hosp)

SITHCCC001 Use food preparation equipment** Elective (Cert I Hosp)

SITHCCC002 Prepare and present simple dishes** Elective (Cert I, II & III Hosp)Elective (Cert II KOPs)

SITXFSA002 Participate in safe food handling practices Elective (Cert II & III Hosp)


Core (Cert II & III Hosp)

TLIE1005 Carry out basic workplace calculations Elective (Cert I & II Hosp)


Elective (Cert II & III Hosp & Cert II KOPs)







157












Strategies

Assessment


enterprising problem-solvers skilled and empathetic communicators

informed and ethical decision-makers environmentally and culturally aware citizens confident and capable users of technologies independent and self-managing learners collaborative team members

158


Industry Skills T/V Value: 0.5This half unit (0.5) combines with Industry Practices (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.









hospitality industry demonstrate skills to industry standard working independently and collaboratively, planning





(HACCP) and WHS processes in the workplace. Cost of workplace injury including human, social, economic and organisational costs and

analysis and evaluation of the implication of these in a hospitality industry context. Risk analysis processes to identify, access and manage health and safety risks within a

structured framework. Skills and techniques that contribute to the organisations profitability and effective resource

management through the design and implementation of environmentally sustainable work practices.

Plan, organise and prepare dishes, implementing standard recipes and portion control.

Units of CompetencyStudents undertaking Hospitality as a T course select a minimum of 2-3 Units of Competence. Refer to pages 11-15 for VET Qualifications and elective requirements.This is a guide to the Units of Competence that may be delivered and assessed concurrently with this unit. Competence must be demonstrated over time and in the full range of Hospitality contexts. Teachers must use this unit document in conjunction with the Unit of competence from the Tourism,

159


Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


SITXFSA001 Use hygienic practices for food safety Elective (Cert I, II & III Hosp)

SITXWHS001 Participate in safe work practices Core (Cert I, II & III Hosp)

SITHCCC002 Prepare and present simple dishes** Elective (Cert I, II & III Hosp; Cert II KOPs)


Elective (Cert II & III Hosp; Cert II KOPs)

TLIE1005 Carry out basic workplace calculations Elective (Cert I & II Hosp)












Strategies

Assessment



160







Industry Practices T/V Value: 0.5This half unit (0.5) combines with Industry Skills (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.








hospitality industry demonstrate skills to industry standard working independently and collaboratively, planning





(HACCP) and WHS processes in the workplace. Risk analysis processes to identify, access and manage health and safety risks within a

structured framework. Skills and techniques that contribute to the organisations profitability and effective resource

management through the design and implementation of environmentally sustainable work practices.

Develop and update knowledge of the hospitality industry including the role and interconnectedness of the different industry sectors and key legal and ethical issues that underpin effective performance in the industry.

Plan, organise and prepare dishes, implementing standard recipes and portion control.

161


Units of CompetencyStudents undertaking Hospitality as a T course select a minimum of 2-3 Units of Competence. Refer to pages 11-15 for VET Qualifications and elective requirements.This is a guide to the Units of Competence that may be delivered and assessed concurrently with this unit. Competence must be demonstrated over time and in the full range of Hospitality contexts. Teachers must use this unit document in conjunction with the Unit of competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


SITXFSA001 Use hygienic practices for food safety Elective (Cert I, II & III Hosp)

SITHCCC001 Use food preparation equipment** Elective (Cert I Hosp)

SITHCCC002 Prepare and present simple dishes** Elective (Cert I, II & III Hosp; Cert II KOPs)

SITXFSA002 Participate in safe food handling practices Elective (Cert II Hosp & Cert II KOPs)


Core (Cert II & III Hosp)









162









Strategies

Assessment


163


Hospitality Industry Service Procedures T/V Value: 1.0This is a standard unit (1.0) – Students enrolled in the T course are expected to study the accredited semester 1.0 unit. Late entry or early exit is applicable to students undertaking the A/V/M streams of study only.

Hospitality Industry Procedures Value: 0.5

Service in Hospitality Industry Value: 0.5







management contexts, acknowledging sources ethically and appropriately plan, organise, lead and evaluate a food and beverage service, demonstrating deep

understanding of the key elements of quality management procedures research, design, plan and implement a range of practical food production and/or service

situations. analyse and evaluate processes and outcomes demonstrate deep understanding of the complexities of interpersonal communication and

adapt personal performance to accommodate a diverse audience within the service sector demonstrate skills to industry standard working independently and collaboratively planning,

implementing and evaluating processes across a range of contexts.

Content analysis of industry service with consideration of appropriateness of styles of service for a

variety of markets and designated service periods. Organisation, implementation and evaluation of practical tasks underpinning the preparation

and service of non-alcoholic beverages and food including relationship to relevant legislation such as food codes and standards, safe food handling.

Problem solving strategies to resolve operational management relating to clients issues including consumer rights and related legislation.

Management planning of workflow, rostering, staffing, human and other resources in a service environment including workers rights under the Fair Work Act.

Sustainable work practices in food production and industry procedures. Effects of processing on the nutritional value and structure of foods. Communication skills and strategies in a hospitality industry context. Plan, organise and prepare dishes to meet diverse customer needs and resource constraints.

164






BSBWOR203 Work effectively with others Core (Cert I & II Hosp)


Core ( Cert II KOPs)

SITHFAB004 Prepare and serve non-alcoholic beverages** Elective (Cert II Hosp)

SITHFAB007 Serve food and beverage** Elective (Cert II Hosp)

SITXINV002 Maintain the quality of perishable supplies** Elective (Cert II Hosp)

SITHKOP001 Clean kitchen premises and equipment** Elective (Cert I & II Hosp)

SITXCCS003 Interact with customers Core (Cert II Hosp)

SITXCOM002 Show social and cultural sensitivity Core (Cert II Hosp)

SITXCCS006 Provide service to customers Core (Cert III Hosp)









165












Strategies

Assessment


166


Hospitality Industry Procedures T/V Value: 0.5This half unit (0.5) combines with Service in Hospitality Industry (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.


Structured Workplace Learning is highly recommended.

Duplication of Content RulesStudents may not study Hospitality Industry Procedures (0.5) AS WELL AS Hospitality Industry Service Procedures (1.0). Refer also to page 29.


explore and develop creative solutions to solve problems related to service, service styles and the service industry

plan, organise, lead and evaluate a beverage service, demonstrating deep understanding of the key elements of quality management procedures

demonstrate deep understanding of the complexities of interpersonal communication and adapt personal performance to accommodate a diverse audience within the service sector

demonstrate skills to industry standard working independently and collaboratively planning, implementing and evaluating processes across a range of contexts.

Content Organisation, implementation and evaluation of practical tasks underpinning the preparation

and service of non-alcoholic beverages including relationship to relevant legislation such as: Food Codes and Standards Safe food Handling.

Problem solving strategies to resolve operational management relating to client issues including consumer rights and related legislation.


Units of CompetencyStudents undertaking Hospitality as a T course select a minimum of 2-3 Units of Competence. Refer to pages 11-15 for VET Qualifications and elective requirements.

This is a guide to the Units of Competence that may be delivered and assessed concurrently with this unit. Competence must be demonstrated over time and in the full range of Hospitality contexts. Teachers must use this unit document in conjunction with the Unit of competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.

Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to

167


individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


BSBWOR203 Work effectively with others Core (Cert I & II Hosp)

SITXCCS003 Interact with customers Core (Cert II Hosp)

SITXINV002 Maintain the quality of perishable items** Elective (Cert II Hosp)

SITHKOP001 Clean kitchen premises and equipment** Elective (Cert I & II Hosp)

SITHFAB004 Prepare and serve non-alcoholic beverages** Elective (Cert II Hosp & Cert II KOPs )

Note: Core Units of Competency are indicated in the table












Strategies

Assessment



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Service in Hospitality Industry T/V Value: 0.5This half unit (0.5) combines with Hospitality Industry Procedures (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.



Duplication of Content RulesStudents may not study Service in Hospitality Industry (0.5) AS WELL AS Hospitality Industry Service Procedures (1.0). Refer also to page 29.



management contexts, acknowledging sources ethically and appropriately plan, organise, lead and evaluate a food and beverage service, demonstrating deep

understanding of the key elements of quality management procedures research, design, plan and implement a range of practical food production and/or service

situations. analyse and evaluate processes and outcomes demonstrate deep understanding of the complexities of interpersonal communication and

adapt personal performance to accommodate a diverse audience within the service sector demonstrate skills to industry standard working independently and collaboratively planning,


Content Analysis of industry service with consideration of appropriateness of styles of service for a

variety of markets and designated service periods. Organisation, implementation and evaluation of practical tasks underpinning the preparation

and service of non-alcoholic beverages and food including relationship to relevant legislation such as food codes and standards, safe food handling.

Problem solving strategies to resolve operational management relating to clients issues including consumer rights and related legislation.


Sustainable work practices in food production and industry procedures. Effects of processing on the nutritional value and structure of foods. Plan, organise and prepare dishes to meet diverse customer needs and resource constraints.

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Units of CompetencyStudents undertaking Hospitality as a T course select a minimum of 2-3 Units of Competence. Refer to pages 11-15 for VET Qualifications and elective requirements.This is a guide to the Units of Competence that may be delivered and assessed concurrently with this unit. Competence must be demonstrated over time and in the full range of Hospitality contexts. Teachers must use this unit document in conjunction with the Unit of competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


SITHCCC005 Prepare dishes using basic methods of cookery** Core ( Cert II KOPs)

SITHFAB007 Serve food and beverage** Elective (Cert II Hosp)

SITXCOM002 Show social and cultural sensitivity Core (Cert II Hosp)

SITXCCS006 Provide service to customers Core (Cert III Hosp)











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Strategies

Assessment


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Hospitality Service Management T/V Value: 1.0This is a standard unit (1.0) – Students enrolled in the T course are expected to study the accredited semester 1.0 unit. Late entry or early exit is applicable to students undertaking the A/V/M streams of study only.

Service Management Value: 0.5

Hospitality Management Value: 0.5





identify risks and use problem solving skills to develop appropriate contingencies critically analyse service situations, implement and evaluate quality practices in running a

function or event evaluate changing attitudes, trends and legal implications that impact on the hospitality

industry analyse opportunities for improvement in work practices, services and products and apply

creative and innovative thinking skills to generate solutions to problems. communicate effectively in a leadership role with colleagues and customers using and

adapting skills and strategies appropriate to the group manage the provision of quality customer service to address the diverse needs of customers

and colleagues, negotiate solutions to problems and promote continuous improvement. demonstrate skills to industry standard working independently and collaboratively planning,


Content Problem solving techniques to deal with contingencies, difficult service situations and

customer complaints. Role of frontline staff in maximising business performances through effective up-selling and

promotion. Advanced customer service techniques and client management. Innovative and creative thinking techniques suitable to improve current work practices,

services or products and evaluate outcomes. Exploration of systems and procedures to ensure efficient and sustainable operational work

practices. Plan, organise and prepare food and beverages for multiple customers within commercial

time constraints. Providing accurate information and advice on different menu options adhering to changing

social, ethical and legal consideration.

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Elective (Cert II KOPs)

SITHCCC005 Prepare dishes using basic methods of cookery ** Core (Cert II KOPs)

SITHFAB004 Prepare and serve non-alcoholic beverages** Elective (Cert II Hosp & Cert II KOPs)

SITXFIN001 Process financial transactions Elective (Cert II Hosp)

SITHFAB005 Prepare and serve espresso coffee** Elective (Cert II & III Hosp)

SITHFAB007 Serve food and beverage ** Elective (Cert II Hosp)

SITHIND003 Use hospitality skills effectively (12 shifts)* Core (Cert II Hosp)

SITHFAB016 Provide advice on food Elective (Cert III Hosp)

SITHIND004 Work effectively in hospitality service (36 shifts)***

Core (Cert III Hosp)


SITHCCC005 Prepare dishes using basic methods of cookery** SITHCCC011 Use cookery skills effectively** SITHFAB007 Serve food and beverage**







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Strategies

Assessment



174



Service Management T/V Value: 0.5This half unit is an exit or entry point only for Hospitality Service Management (1.0). students are expected to study the accredited semester 1.0 unit unless enrolled in the 0.5 unit due to late entry or early exit in a semester.


Structured Workplace Learning is highly recommended for Certificate II and III in Hospitality.

Duplication of Content RulesStudents may not study Service Management (0.5) AS WELL AS Hospitality Service Management (1.0). Refer also to page 29.

Specific Unit GoalsThis T unit should allow students to:

critically analyse food production and/or service situations, implement and evaluate quality practices in running a function or event

communicate effectively in a leadership role with colleagues and customers using and adapting skills and strategies appropriate to the group


Content Customer service techniques and client management. Exploration of systems and procedures to ensure efficient and sustainable operational work

practices.




175




Elective (Cert II KOPs)


Core (Cert II KOPs)

SITHFAB004 Prepare and serve non-alcoholic beverages** Elective (Cert II Hosp & Cert II KOPs)



Note: Core Unit of Competency are indicated in the table











176







Strategies

Assessment



177


Hospitality Management T/V Value: 0.5This half unit is an exit or entry point only for Hospitality Service Management (1.0). students are expected to study the accredited semester 1.0 unit unless enrolled in the 0.5 unit due to late entry or early exit in a semester.


Structured Workplace Learning is highly recommended for Certificate II and III in Hospitality.

Duplication of Content RulesStudents may not study Hospitality Management (0.5) AS WELL AS Hospitality Service Management (1.0). Refer also to page 29.

Specific Unit GoalsThis T unit should allow students to:

critically analyse service situations, implement and evaluate quality practices in running a function or event

evaluate changing attitudes, trends and legal implications that impact on the hospitality industry


Content Advanced customer service techniques and client management. Innovative and creative thinking techniques suitable to improve current work practices,

services or products and evaluate outcomes. Exploration of systems and procedures to ensure efficient operational work practices. Providing accurate information and advice on different menu options adhering to changing

social, ethical and legal considerations.




178



SITHFAB005 Prepare and serve espresso coffee** Elective (Cert II Hosp & Cert II KOPs)

SITHFAB007 Serve food and beverage** Elective (Cert II Hosp & Cert II KOPs)


SITHIND004 Work effectively in hospitality service (36 shifts)***

Core (Cert III Hosp)

Note: Core Unit of Competency are indicted in the table












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Strategies

Assessment

creative and critical thinkers enterprising problem-solvers

skilled and empathetic communicators informed and ethical decision-makers environmentally and culturally aware citizens



180


Managing a Training Café T/V Value: 1.0This is a standard unit (1.0).

Managing a Café (0.5)

Café Management Skills (0.5)





develop and implement appropriate procedures and practices for running a casual dining establishment or café through critical analysis, evaluation and research

evaluate changing attitudes, niche markets, trends and emerging technologies that impact on the Hospitality industry

manage the provision of quality customer service appropriate to the industry sector, to address the diverse needs of management, customers and colleagues; develop solutions to problems and promote continuous improvement

lead teams in service, analysing performance factors and outcomes, identifying issues and problems; develop negotiated solutions

adapt interpersonal communication modes to suit a variety of industry contexts and establishment styles


Content Strategies to determine training needs, develop a skills audit and devise a training plan. Managing the training environment through implementing training, monitoring progress,

analysing performance problems and providing human resource solutions. Differentiating between coaching and counselling including constructive and supportive

feedback strategies. Identifying market segments and promotional activities. Changing attitudes, niche markets, trends and emerging technologies impacting on the

hospitality industry. Plan, organise and prepare a range of food and beverage types, reflecting current industry

market trends and practices. Processing multiple and varied transactions to address different types of customer payments. Managing the provision of quality customer service through assessing the diverse needs of

customers and colleagues, negotiating solutions to problems and promoting continuous improvement.

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Units of CompetenceStudents undertaking Hospitality as a T course may select a minimum of 4 Units of Competence. Refer to pages 11-15 for VET Qualifications and elective requirements.




SITHFAB005 Prepare and serve espresso coffee** Elective (Cert II & III Hosp & Cert II KOPs))




SITHCCC002 Prepare and present simple dishes ** Elective (Cert I, II & III Hosp)Elective (Cert II KOps)


SITXHRM001 Coach others in job skills Core (Cert III Hosp)











182






183








Strategies

Assessment


184


Managing a Café T/V Value: 0.5This half unit (0.5) combines with Café Management Skills (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.






evaluate changing attitudes, niche markets, trends and emerging technologies that impact on the Hospitality industry

manage the provision of quality customer service appropriate to the industry sector, to address the diverse needs of management, customers and colleagues; develop solutions to problems and promote continuous improvement.






feedback strategies. Managing the provision of quality customer service through assessing the diverse needs of


Processing multiple and varied transactions to address different types f customer payments. Plan, organise and serve a range of espresso based beverages.

Units of CompetencyStudents undertaking Hospitality as a T course select a minimum of 2-3 Units of Competence. Refer to pages 11-15 for VET Qualifications and elective requirements.This is a guide to the Units of Competence that may be delivered and assessed concurrently with this unit. Competence must be demonstrated over time and in the full range of Hospitality contexts.

185


Teachers must use this unit document in conjunction with the Unit of competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.


SITHFAB005 Prepare and serve espresso coffee** Elective (Cert II & III Hosp)


SITXHRM001 Coach others in job skills Core (Cert III Hosp)


**Prerequisite: SITXFSA001 Use hygienic practices for food safety*SWL is not mandatory but is highly recommended as the core competency, SITHIND003 Use hospitality skills effectively, requires students to provide effective hospitality service to customers for a minimum of 12 complete service shifts to demonstrate competence.It is essential to access www.training.gov.au for detailed up to date information relating to the above competencies. A direct link to the specific qualification can be found at:









Strategies

Assessment


186




Café Management Skills T/V Value: 0.5This half unit (0.5) combines with Managing a Café (0.5) to equate to one standard unit – these should be delivered together as a semester unit. Students are expected to study the accredited semester 1.0 unit unless enrolled in a 0.5 unit due to late entry or early exit in a semester.






evaluate changing attitudes, niche markets, trends and emerging technologies that impact on the hospitality industry

manage the provision of quality customer service appropriate to the industry sector, to address the diverse needs of management, customers and colleagues; develop solutions to problems and promote continuous improvement






feedback strategies. Identifying market segments and promotional activities. Changing attitudes, niche markets, trends and emerging technologies impacting on the

hospitality industry. Managing the provision of quality customer service through assessing the diverse needs of


Processing multiple and varied transactions to address different types of customer payments.

187


Units of CompetenceStudents undertaking Hospitality as a T course select a minimum of 2-3 Units of Competence. Refer to pages 11-15 for VET Qualifications and elective requirements.This is a guide to the Units of Competence that may be delivered and assessed concurrently with this unit. Competence must be demonstrated over time and in the full range of Hospitality contexts. Teachers must use this unit document in conjunction with the Unit of competence from the Tourism, Travel and Hospitality (SIT) Training Package, which provides performance criteria, range statements and assessment contexts.Teachers must address all content related to the competencies embedded in this unit. Reasonable adjustment may be made to the mode of delivery, context and support provided according to individual student needs. In order to be deemed competent to industry standard, assessment must provide authentic, valid and sufficient evidence as indicated in the relevant Training Package.



SITHCCC002 Prepare and present simple dishes **

Elective (Cert I, II & III Hosp; Cert II KOPs)













188









Strategies

Assessment


189


SWL Hospitality 1 Value: 0.5Note: SWL is highly recommended for Certificate II and III in Hospitality and Certificate II Kitchen Operations – Refer to pages 10 – 14 for details. SWL may be undertaken on successful completion of at least one standard unit. SWL does not contribute to a major or minor for T courses of study.

PrerequisitesSuccessful completion of the following unit: SITXFSA001 Use hygienic practices for food safety



consolidate learning and demonstrate competence in an industry environment provide evidence that can contribute to competencies identified for this placement develop personal, technical and social skills to enhance their performance as an employee work individually and as a team member to achieve organisational goals update hospitality industry knowledge source and apply information on legal and ethical issues for the hospitality industry organise and prepare for service provide service close down after service.

Units of Competency

Code Competency Core/Elective

SITHIND003 Use hospitality skills effectively (12 service periods) C (Cert II Hosp)

SITHIND002 Source and use information on the hospitality industry C (Cert II Hosp)



AssessmentStudents need to complete a minimum of 27.5 hours in a Vocational Placement to obtain credit for this unit (0.5).

Assessment of competence on the job must include observation of real work processes and procedures. Questions related to the performance criteria and directed to the candidate, peers and business client will assist in gathering evidence to assess competence. Evidence can also be collected through supervisor’s reports, third party peer and client reports.

Structured Workplace Learning

Refer to page 41.

Competency Based Assessment

190



Refer to page 40.

191






consolidate learning and demonstrate competence in an industry environment provide evidence that can contribute to competencies identified for this placement develop personal, technical and social skills to enhance their performance as an employee work individually and as a team member to achieve organisational goals. organise and prepare for service welcome customers take and process orders provide service and clear food and drinks close down after service.

Units of CompetencyCode Competency Core/Elective

SITHIND003 Use hospitality skills effectively (12 service periods) C (Cert II Hosp)

SITHFAB007 Serve food and beverage E (Cert II Hosp& Cert II KOPs)







Refer to page 41.

192





Refer to page 40.





consolidate learning and demonstrate competence in an industry environment provide evidence that can contribute to competencies identified for this placement develop personal, technical and social skills to enhance their performance as an employee work individually and as a team member to achieve organisational goals. organise and prepare for service welcome customers take and process orders provide service and clear food and drinks complete operational tasks close down after service and complete end of shift duties.

Units of Competency


SITHIND004 Work effectively in hospitality service (36 service periods) C (Cert III Hosp)

SITHFAB007 Serve food and beverage E (Cert III Hosp)






193



Refer to page 41.


Refer to page 40.

194


SWL Hospitality Café Value: 0.5Note: SWL is highly recommended for Certificate II and III in Hospitality and Certificate II Kitchen Operations – Refer to pages 10 – 14 for details. SWL may be undertaken on successful completion of at least one standard unit. SWL does not contribute to a major or minor for T courses of study.

PrerequisitesNil



consolidate learning and demonstrate competence in an industry environment provide evidence that can contribute to competencies identified for this placement develop personal, technical and social skills to enhance their performance as an employee work individually and as a team member to achieve organisational goals. access and update information assist customers seek feedback on services.

Units of Competency


SITXCCS001 Provide customer information and assistance C (Cert I Hosp)




Assessment of competence on the job must include observation of real work processes and procedures.

Questions related to the performance criteria and directed to the candidate, peers and business client will assist in gathering evidence to assess competence. Evidence can also be collected through supervisor’s reports, third party peer and client reports.


Refer to page 41.


Refer to page 40.

195



196


SWL Hospitality Catering Value: 0.5Note: SWL is highly recommended for Certificate II and III in Hospitality and Certificate II Kitchen Operations – Refer to pages 10 – 14 for details. SWL may be undertaken on successful completion of at least one standard unit. SWL does not contribute to a major or minor for T courses of study.




consolidate learning and demonstrate competence in an industry environment provide evidence that can contribute to competencies identified for this placement develop personal, technical and social skills to enhance their performance as an employee work individually and as a team member to achieve organisational goals. organise and prepare food for service or production cook menu items for food service or production complete end of shift requirements.

Units of Competency


SITHCCC011 Use cookery skills effectively (12 service periods)

C (Cert II KOPs)




Assessment of competence on the job must include observation of real work processes and procedures.

Questions related to the performance criteria and directed to the candidate, peers and business client will assist in gathering evidence to assess competence. Evidence can also be collected through supervisor’s reports, third party peer and client reports.


Refer to page 41.


Refer to page 40.

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· Web view187 8 Author lydia smith Created Date 03/22/2016 20:50:00 Last modified by Marshall, Ben Company InTACT