This dual program provide students with a broad range of skills and knowledge to prepare them for a diverse range of occupations in the hospitality industry including commercial cookery, catering and food and beverage service.
The program is very hands-on and focuses on providing exposure to employment pathways within the hospitality setting and a pathway towards achieving the requirements for trade recognition as a cook.
Students enrolled in the dual SIT20322 Certificate II in Hospitality and SIT20421 Certificate II in Cookery have access to QUATREFOILS, a fully functioning restaurant equipped with commercial-grade kitchen facilities. Within this setting, students are coached, mentored, trained, and assessed as they develop their culinary and front-of-house skills. They gain practical experience by preparing and serving meals for staff, the school community, and external guests.
In some licensed venues, you need Responsible Service of Alcohol (RSA) training to supply alcohol. This training must be completed with a Liquor Control Victoria (LCV) approved training provider. As an approved training provider CRCIT will issue a Certificate of Completion when you complete the course.
Course Proposed Delivery Plan
Year 1 Students will undertake units across both Hospitality and Cookery. Once the unit is achieved in the primary qualification it will then be issued as a credit transfer to the secondary qualification.Year 2 Students will select a program stream and complete the nominated qualification. Scored assessment is available for the Scored Units 3 and 4 sequence of the VCE VET Hospitality program. To achieve a 3-4 sequence students will undertake an additional unit in Year 2 of the SIT20322 Certificate II in Hospitality program.
| Unit of Competence | SIT20322 Certificate II in Hospitality | SIT20421 Certificate II in Cookery |
| SITXFSA005 Use hygiene practices for food safety | Credit | Primary |
| SITXWHS005 Participate in safe work practices | Primary | Credit |
| SITHKOP009 Clean kitchen premises and equipment (*) | Primary | |
| SITHCCC023 Use food preparation equipment (*) | Primary | |
| SITHCCC027 Prepare dishes using basic methods of cookery (*) | Primary | |
| SITHCCC024 Prepare and present simple dishes(*) | Primary | |
| SITHIND007 Use hospitality skills effectively | Primary | |
| SITXCCS011 Interact with customers | Primary | Credit |
| SITHFAB021 Provide responsible service of alcohol | Primary | |
| SITXINV006 Receive, store and maintain stock(*) | Primary | |
| BSBTWK201 Work effectively with others | Primary | |
| SITXCOM007 Show social and cultural sensitivity | Primary | Credit |
| SITHIND006 Source and use information on the hospitality industry | Primary |
Year 2
| SIT20322 Certificate II in Hospitality | SIT20421 Certificate II in Cookery |
| SITHFAB024 Prepare and serve non-alcoholic beverages (*) | SITHCCC028 Prepare appetisers and salads (*) |
| SITHFAB022 Clean and tidy bar areas(*) | SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes (*) |
| SITHFAB036 Provide advice on food(**) | SITHCCC029 Prepare stocks, sauces and soups(*) |
| SITHFAB027 Serve food and beverage(*) | SITHCCC034 Work effectively in a commercial kitchen(*) |
| SITXFIN007 Process financial transactions |
(*)Unit has prerequisites
(**) To achieve 3-4 sequence students will undertake an additional unit in Year 2 as part of SIT20322 Certificate II in Hospitality.
Career Pathways
| Hospitality | Cookery |
| Bar Attendant Cafe Attendant Catering Assistant Food and Beverage Attendant Front-Office Assistant Porter | Catering Assistant Sandwich hand Breakfast cook Fast food cook |
Education Pathways
| Hospitality | Cookery |
| SIT30622 Certificate III in Hospitality | SIT30821 Certificate III in Cookery- |
| Timetable | Assessment Methods | Dress Code |
| Year 1 Classes are conducted Tuesday and Wednesday Year 2 Classes are conducted Thursday Students will be working in the College restaurant as part of the course requirements, which will reflect the nature of the hospitality industry. | Written Questions Practical Assessments Observations | Hospitality/Cookery Operations Students are required to wear their home school uniform to and from class and change into either their chef’s or front-of-house uniform once they have entered the Trade Training Centre at CRCIT. Health regulations forbid Students from preparing food if they do not have the required uniform. Should the Student forget their uniform they may be required to do theory or be sent home. It is also against health regulations for Students to wear their chef uniform outside of the food preparation area. |
Course information is subject to change according to Training Package and or Victorian Curriculum and Assessment Authority (VCAA) updates.
Refer to homeschool for fee schedule