Hospitality - SIT20312 Certificate II in Kitchen Operations

Hospitality

SIT20312 Certificate II in Kitchen Operations

[with the HSC Kitchen Operations and Cookery stream]

based on the SIT12 Tourism, Travel and Hospitality Training Package (version 2)

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20130581 Hospitality Curriculum Framework – Certificate II in Kitchen Operations

Contents Introduction to the Hospitality Curriculum Framework The Hospitality Curriculum Framework and Certificate II in Kitchen Operations Status of units of competency for the Hospitality HSC courses and Certificate II in Kitchen Operations

Hospitality – SIT20312 Certificate II in Kitchen Operations

The Hospitality Curriculum Framework includes the following documentation:  the syllabus  associated documents  support materials.

All the Framework documentation is available on the Board’s website at http://www.boardofstudies.nsw.edu.au/syllabus_hsc/hospitality.html.

This document, Hospitality – SIT20312 Certificate II in Kitchen Operations, should be read in conjunction with the Hospitality Curriculum Framework Stage 6 Syllabus.

Introduction to the Hospitality Curriculum Framework

The Hospitality Curriculum Framework is a Board Developed HSC syllabus. It is based on qualifications and units of competency contained in the nationally endorsed SIT12 Tourism, Travel and Hospitality Training Package and includes pathways to:  SIT20213 Certificate II in Hospitality  SIT20312 Certificate II in Kitchen Operations  Statement of Attainment towards SIT30813 Certificate III in Commercial Cookery  Statement of Attainment towards SIT31013 Certificate III in Catering Operations.

The Hospitality Curriculum Framework contains the following HSC VET courses (detailed in Section 2 of the Syllabus):  Hospitality (120 indicative hours)  Hospitality (240 indicative hours)  Hospitality Specialisation Study (60 or 120 indicative hours).

HSC VET courses have dual accreditation. Students can gain credit towards:  the NSW Higher School Certificate (HSC)  an AQF VET qualification – eg Certificate II in Kitchen Operations.

As a result of the dual accreditation, HSC VET courses are governed by two sets of rules:  HSC unit credit requirements determined by:  HSC course requirements (detailed in Section 2 of the Syllabus)  the requirements for satisfactory course completion – outlined on the Board of Studies Assessment Certification Examination (ACE) website

 AQF VET qualification requirements specified in:  the qualification packaging rules for Certificate II in Kitchen Operations – defined in the Tourism, Travel and Hospitality Training Package  Registered Training Organisation (RTO) policies.

It is important to note that the rules and structure of HSC VET courses are not identical to the qualification packaging rules.

RTOs offering training programs for the delivery and assessment of the Hospitality HSC VET courses must meet the requirements of the VET Quality Framework, the SIT12 Tourism, Travel and Hospitality Training Package and the HSC course.

The Hospitality Curriculum Framework and Certificate II in Kitchen Operations

The Tourism, Travel and Hospitality Training Package qualification packaging rules for SIT20312 Certificate II in Kitchen Operations require the achievement of:  8 core units of competency  plus 5 elective units of competency (minimum 3 electives listed).

To achieve SIT20312 Certificate II in Kitchen Operations as a part of the HSC, students will generally complete the following HSC VET course from the Hospitality Curriculum Framework:  Hospitality (240 indicative hours) – 4 HSC credit units.

To be eligible for the award of the HSC, students must satisfactorily complete a pattern of study that includes 22 HSC credit units (refer to the Assessment Certification Examination (ACE) website for further details).

Hospitality HSC course requirements for Certificate II in Kitchen Operations (with the HSC Kitchen Operations and Cookery stream)

Refer to Section 2 of the Syllabus and qualification packaging rules for further details.

HSC course requirements AQF VET qualification requirements

Hospitality Certificate II in Kitchen Operations (240 indicative hours) Students must achieve 13 units of competency – 8 core plus 5 electives Students must undertake:

four associated mandatory made up of three core units of competency and one listed elective (60 HSC indicative hours)

four associated units of competency made up of three core for the Kitchen Operations and and one listed elective Cookery stream (85 HSC indicative hours)

HSC Content to be able to achieve three mandatory focus areas plus the Certificate II in Kitchen Kitchen Operations and Cookery Operations stream focus area the remaining units of competency need to HSC elective units of competency include: to a minimum of 95 HSC indicative hours the remaining two core units of (from the stream not already undertaken competency for the qualification and/or the HSC elective pool) + three more elective units of competency (including at least one minimum of 70 hours listed elective) for the qualification of mandatory work placement

Work placement

Work placement is a mandatory HSC VET course requirement with minimum hours assigned to each HSC VET course. Non-completion of work placement means the student has not met the HSC VET course requirements and cannot count the HSC credit units for the course towards the award of their HSC. They would still be credentialled for the AQF VET qualification.

Work placement is to be undertaken in an appropriate hospitality work environment.

Students undertaking these courses as part of a school-based traineeship will meet the mandatory work placement hour requirements through the on-the-job training component of the traineeship.

For units of competency that must be assessed in a hospitality work environment, work placement provides an opportunity to collect evidence required for a student to be deemed competent. Work placement also provides an opportunity for students to undertake ‘service periods’ for the collection of evidence of work performance required by the holistic units of competency.

Recognition of Prior Learning (RPL) may be granted for mandatory work placement requirements. Students’ outside employment (ie not under the auspices of the school) may be recognised towards the requirement for work placement in a VET course (ACE 8051 – Assessment Certification Examination (ACE) website).

The minimum work placement requirement for students undertaking SIT20312 Certificate II in Kitchen Operations through the 240 indicative hours course is 70 hours.

It is permissible for up to 50% of work placement to include school and community functions where students cater for and/or service customers.

Refer to the Work Placement in Hospitality document for further information.

HSC Content

The HSC Content for this industry curriculum framework is organised into focus areas. Each focus area prescribes the scope of learning for the HSC. This is drawn from the associated units of competency (outlined in Table 1 on the next page).

Students undertaking the Hospitality (240 indicative hours) course must address:  all the mandatory focus areas:  Hygiene  Safety  Working in the hospitality industry and workplace  one stream focus area:  Kitchen Operations and Cookery.

The content description for each focus area is detailed in Section 3 of the Syllabus.

The HSC examination in Hospitality is based on the HSC Content and employability skills for the Certificate II qualifications in this Framework (refer to Section 4 of the Syllabus).

Table 1 HSC focus areas and associated units of competency for Certificate II in Kitchen Operations (with the HSC Kitchen Operations and Cookery stream)

Mandatory

Focus area Unit code Unit title

Hygiene SITXFSA101 Use hygienic practices for food safety

Safety SITXWHS101 Participate in safe work practices

Working in the hospitality BSBWOR203B Work effectively with others industry and workplace SITHIND201 Source and use information on the hospitality industry

Stream

Focus area Unit code Unit title

Kitchen Operations and SITHCCC101 Use food preparation equipment Cookery SITHCCC201 Produce dishes using basic methods of cookery SITHKOP101 Clean kitchen premises and equipment SITXFSA201 Participate in safe food handling practices

HSC examination

The Hospitality Curriculum Framework includes an HSC examination which provides the opportunity for students to have their HSC mark contribute to the calculation of their Australian Tertiary Admission Rank (ATAR).

The Hospitality HSC examination can contribute up to two units towards the calculation of a student’s ATAR.

Students who have completed the Hospitality (240 indicative hours) course are eligible to sit for the Hospitality HSC examination.

Students who want to sit for the Hospitality HSC examination must be entered for both the Hospitality (240 indicative hours) course and the Hospitality examination on Schools Online (Administration). It is the responsibility of the home school to enter students into VET Framework courses and VET HSC examinations when the course is studied at a TAFE NSW institute or private provider.

Students will sit for the Hospitality HSC examination at the same HSC examination centre where they sit all of their other written HSC examinations (usually at their home school).

The HSC examination is independent of the competency-based assessment undertaken during the course and has no impact on student eligibility for SIT20312 Certificate II in Kitchen Operations.

HSC examination specifications

The HSC examination specifications, which describe the format of the external HSC examination, are contained in the Assessment and Reporting in Hospitality Stage 6 document.

There will be two separate written papers, one for each stream. Candidates will be required to complete the paper based on the stream they have studied.

The Hospitality HSC examination will consist of a two-hour written paper. Each paper will consist of four sections:  Section I – objective response questions to the value of 15 marks – 5 questions will be based on the mandatory focus areas, and will be the same for both papers – 10 questions will be specific to the stream focus area  Section II – short-answer questions to the value of 35 marks – 15 marks will be allocated to questions based on the mandatory focus areas, and these questions will be the same for both papers – 20 marks will be allocated to questions specific to the stream focus area  Section III – there will be one structured extended response question to the value of 15 marks, based on the stream focus area and can also draw from the mandatory focus areas  Section IV – there will be one extended response question to the value of 15 marks, based on the mandatory focus areas, and will be the same for both papers.

When entering a student on Schools Online (Administration) for the Hospitality HSC examination, the school will nominate the stream the student will study. This determines the written paper the student will undertake in the HSC examination.

Relationship of the Hospitality (240 indicative hours) course structure to the HSC examination

HSC units of HSC Content HSC examination competency two separate written papers,

one for each stream

Associated Mandatory Section I mandatory units of focus areas 5 objective response questions competency (same for both papers) Hygiene Safety Section II Working in the hospitality short-answer questions industry and workplace (same for both papers – 15 marks)

Section IV one extended response question (same for both papers)

Associated Stream Section I stream units focus areas 10 objective response questions of competency (based on the stream focus area) Food and Beverage or Section II short-answer questions Kitchen Operations and Cookery (based on the stream focus area – 20 marks)

Section III one structured extended response question (based on the stream focus area and can also draw from the mandatory focus areas)

HSC elective no HSC Content not examinable units of competency

Status of units of competency for the Hospitality HSC course and Certificate II in Kitchen Operations (Kitchen Operations and Cookery stream)

To achieve SIT20312 Certificate II in Kitchen Operations the Tourism, Travel and Hospitality Training Package requires students to achieve 13 units of competency:  8 core units of competency  5 elective units of competency.

To achieve SIT20312 Certificate II in Kitchen Operations as a part of the HSC, students will do the HSC VET Hospitality (240 indicative hours) course.

To meet HSC course requirements, students completing the Hospitality (240 indicative hours) course with a kitchen operations and cookery focus must undertake four mandatory and four Kitchen Operations and Cookery stream associated units of competency (six core and two listed electives for Certificate II in Kitchen Operations) plus a minimum of 95 HSC indicative hours of HSC elective units of competency.

Certificate II in HSC Kitchen Operations Status in Hospitality indicative Unit code Unit title Curriculum Framework . 8 core units plus hours . 5 elective units min 3 units listed

15 mandatory BSBWOR203B Work effectively with others core 20 mandatory SITHIND201 Source and use information on the hospitality industry elective – listed

10 mandatory SITXFSA101 Use hygienic practices for food safety core 15 mandatory SITXWHS101 Participate in safe work practices core

20 Kitchen Operations & Cookery stream SITHCCC101 Use food preparation equipment core 40 Kitchen Operations & Cookery stream SITHCCC201 Produce dishes using basic methods of cookery core

10 Kitchen Operations & Cookery stream SITHKOP101 Clean kitchen premises and equipment core 15 Kitchen Operations & Cookery stream SITXFSA201 Participate in safe food handling practices elective – listed

145 Sub-total – HSC indicative hours (HSC mandatory and stream associated units of competency)

To achieve SIT20312 Certificate II in Kitchen Operations students must undertake the remaining two core units of competency.

Certificate II in HSC Kitchen Operations Status in Hospitality indicative Unit code Unit title Curriculum Framework . 8 core units plus hours . 5 elective units  min 3 units listed

20 elective SITHCCC207 Use cookery skills effectively [holistic unit] core 5 elective SITXINV202 Maintain the quality of perishable items core

170 Sub-total – HSC indicative hours (HSC mandatory and stream + remaining core units of competency)

For the HSC students must undertake a further 70 HSC indicative hours of units of competency to meet the requirements of the Hospitality (240 indicative hours) course.

To achieve SIT20312 Certificate II in Kitchen Operations, these need to include three more units of competency that are elective for the qualification. At least one of these units of competency must be an elective listed in the packaging rules.

Certificate II in HSC Status in Hospitality Kitchen Operations indicative Unit code Unit title Curriculum Framework . 8 core units plus hours . 5 elective units min 3 units listed 15 Food & Beverage stream SITHFAB203 Prepare and serve non-alcoholic beverages elective – listed 15 Food & Beverage stream SITHFAB204 Prepare and serve espresso coffee elective – listed 40 Food & Beverage stream SITHFAB206 Serve food and beverage elective – listed 15 Food & Beverage stream SITXCCS202 Interact with customers elective – listed 20 elective SITHCCC102 Prepare simple dishes elective – listed 10 elective SITHCCC103 Prepare sandwiches elective – listed 5 elective SITHCCC104 Package prepared foodstuffs elective – listed 25 elective SITHCCC202 Produce appetisers and salads elective – listed

Certificate II in HSC Status in Hospitality Kitchen Operations indicative Unit code Unit title Curriculum Framework . 8 core units plus hours . 5 elective units min 3 units listed 25 elective SITHCCC203 Produce stocks, sauces and soups elective – listed 35 elective SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes elective – listed 15 elective BSBCMM201A Communicate in the workplace elective – listed 15 elective BSBSUS201A Participate in environmentally sustainable work practices elective – listed 20 elective HLTAID003 Provide first aid elective – listed 10 elective SITHACS101 Clean premises and equipment elective 5 elective SITHACS201 Provide housekeeping services to guests elective 20 elective SITHACS202 Prepare rooms for guests elective 10 elective SITHACS204 Provide porter services elective 15 elective BSBWOR202A Organise and complete daily work activities elective 20 elective SITXCCS201 Provide visitor information elective 10 elective SITXCOM101 Source and present information elective 10 elective SITXCOM201 Show social and cultural sensitivity elective 15 elective BSBWOR204A Use business technology elective 15 elective SITXFIN201 Process financial transactions elective 10 elective SITXINV201 Receive and store stock elective 15 elective BSBINN201A Contribute to workplace innovation elective 15 elective SIRXSLS201 Sell products and services elective 25 elective SITTTSL305 Process reservations elective 5 elective SITHIND101 Use hygienic practices for hospitality service elective 20 elective SIRXCCS201 Apply point-of-sale handling procedures elective 15 elective SIRXFIN201 Balance and secure point-of-sale terminal elective