Course Details Year 2016 at St John S Regional College

Course Details Year 2016 at St John’s Regional College SIT20213 Certificate II in Hospitality SIT30713 Certificate III in Hospitality SIT40313 Certificate IV in Hospitality SIT20312 Certificate II in Kitchen Operations SIT30813 Certificate III in Commercial Cookery SIT31113 Certificate III in Patisserie – Partial Completion SIT31113 Certificate III in Patisserie

( VES / NAP / VFE )

Duration

Address 5 – 11 Caroline Street Dandenong, VIC 3175

School VCAA code: VASS Provider code:

School Contact Janine Biggin : 9791 3366 : [email protected]

Teachers Robert Andersson Karla Thomas-Baranage Kees van der Laan

Auspiced By RTO Code: 6806 Course Details Derived From Training Package SIT12 Attendance

Classes 1st Year: 2nd Year:

No. of places 20 Per class

Cost of Course Please refer to list under ‘Course Information’ at the beginning of the Support Manual 2016 St John’s Regional College General Course Brochure and VETiS course Cost VETiS Course Details for 2016

 Provider : St John’s Regional College  Course Name : Certificate II in Hospitality (VET VCE Units 1&2)  Course Code : SIT20213  No. of Yrs : 1 year  RTO : No: 6806, St John’s Regional College  Day & Time term 1 : Wednesday 1:30-6:30pm  Day & Time term 2 - 4 : Wednesday 6:00-9:00pm  Cost 1st Year :$875  Cost 2nd Year :  Material Cost :$790

VETiS Course Details for 2016

 Provider : St John’s Regional College  Course Name : Certificate III in Hospitality(2nd year VCE selected units only) (VET VCE Units 3&4) (Comes up as SIT20212 Cert II in the VASS system) Course Code : SIT30713 (Comes up as SIT20212 Cert II in the VASS system)  No. of Yrs : 1 year  RTO : No:6806, St John’s Regional College  Day & Time :Thursday 4:00-10:30pm  Cost 1st Year :$830  Cost 2nd Year :  Material Cost :$835

 Provider : St John’s Regional College  Course Name : Certificate II in Kitchen Operations  Course Code : SIT20312  No. of Yrs : 2 years  RTO : No: 6806, St John’s Regional College  Day & Time 1st Year : Wednesday 1:30-6:30pm (VET VCE Units 1&2)  Day & Time 2nd Year : Thursday 4:00-10:30pm (VET VCE Units 3&4)  Cost 1st Year :$875  Cost 2nd Year :$830  Material Cost 1st Year :$790  Material Cost 2nd Year :$835

Note: Due to the nature of running a restaurant full of guests in term 2, 3 and 4, some flexibility in working hours is needed from the students enrolled in first year Hospitality. I.e. some Wednesday’s (VET VCE Unit 1&2) involves starting at 1:30 and finishing at 10:30pm.

 Provider : St John’s Regional College  Course Name : Certificate III in Patisserie, Partial Completion!  Course Code : SIT31113, Partial Completion!  No. of Yrs : 2 years  RTO : No: 6806, St John’s Regional College  Day & Time 1st Year : Wednesday 1:30-6:30pm (VET VCE Units 1&2)  Day & Time 2nd Year : Thursday 4:00-9:00pm (VET VCE Units 3&4)  Cost 1st Year :$880  Cost 2nd Year :$950  Material Cost 1st Year :$785  Material Cost 2nd Year :$990

VET Hospitality A Nationally Recognised VET in the VCE Hospitality Certificate

The aims of the VCAA VCE VET Hospitality programs are to:

• provide participants with the foundation knowledge and skills to achieve entry level competencies which will enhance their employment prospects within the hospitality industry. • provide knowledge and skills in the use of a range of job functions within the hospitality industry. • enable participants to gain a recognised credential and make a more informed choice of vocational and career paths.

VCE VET Units & ATAR for the Hospitality and the Kitchen Operations Program

The Hospitality qualifications are recognised VET in the VCE programs. Students wishing to receive a study score or an ATAR contribution for the Units 3 and 4 sequence VCE VET Hospitality must undertake scored assessment for the purpose of achieving a study score.

Work Placement for the Hospitality and the Kitchen Operations Program

Students must complete a minimum of 12 complete service periods of industry experience for the Certificate II in Hospitality, enabling students to demonstrate their skills and apply their knowledge in a real work environment.

VCE VET Units & ATAR for the Patisserie Program This Hospitality qualification is recognised VET in the VCE programs. On completion of the program students will be eligible for VCE VET unit credits, reported on their VCE Statement of Results. Completion of selected units towards the Certificate III program will result in a Unit 3 and 4 sequence through Block Credit Recognition and an increment towards the ATAR (10% of the average of the Primary Four scaled studies).

Work Placement for the Patisserie Program

It is strongly recommended that Learners take the opportunity to demonstrate their skills and apply their knowledge in a real work environment.

Entry Requirements & Prerequisites all programs

Students will be expected to have demonstrated an aptitude for and interest in the hospitality industry and will preferably be currently employed in a relevant capacity. There are no specific prerequisites for this course. Course Structure & Assessment for the Hospitality and the Kitchen Operations Program

OVERVIEW COURSE STRUCTURE & ASSESSMENT

The new nationally recognised training package for VET Hospitality Certificates has been divided up in to three main courses;  SIT20213 Certificate II in Hospitality, a one year course for front of house; the second year the students study selected units of competency for the SIT30712 Certificate III in Hospitality.

 SIT20312 Certificate II in Kitchen Operations a two year course for kitchen.

 SIT31113 Certificate III in Patisserie, Partial Completion, a two year course (full completion requires 3 years).

By combining SIT20212 with 3 units from SIT20312 during the first year of VET Hospitality the students have a choice of Food and Beverage or Kitchen Operations during the second year of VCE VET Hospitality. (See below)

The course includes both theory and practical components. Assessment will involve a combination of written assignments, practical tasks with demonstration and an examination at the conclusion of the course. All assessments are competency based and in accordance with industry standards. Employability Skills such as; communication, teamwork, problem solving, initiative and enterprise, planning and organising, self-management, learning and technology are embedded in all training and assessment.

The course is structured into one evening per week as follows;

Unit 1 & 2 students in Kitchen Operations and Patisserie; Wednesday 1:30 – 6:30pm

Unit 1 & 2 students in Hospitality; Term 1 - Wednesday 1:30 – 6:30pm Term 2, 3 and 4 - Wednesday 6:00 – 9:00pm Students must complete a minimum of 12 service periods of industry experience for the Certificate II in Hospitality; therefore the students are required to serve and cook food for guests in our Graduates’ Restaurant (onsite). These Graduates’ Restaurant function days fall on Wednesday’s, during end of term 2, term 3 and term 4 as required, and finishing time is approximately 10:30pm. There are approximately seven to ten functions for the year.

Unit 3 & 4 students in Hospitality and Kitchen Operations; Thursday 4:00 – 10:30pm Students serve and cook food for guests in our Graduates’ Restaurant (onsite).

Unit 3 & 4 students in Patisserie; Thursday 4:00 – 9:00pm DETAILED COURSE STRUCTURE & ASSESSMENT

SIT20312 Certificate II in Kitchen Operations

The course aims to provide participants with foundation knowledge and skills to achieve entry level competencies; therefore enhancing participants’ employment prospects as a short order cook or chef apprentice within the hospitality industry.

Who is eligible: Students with an aptitude for the hospitality industry. Where: Graduates’ Restaurant on campus at St John’s Regional College. When: VET in VCE Unit 1 and 2 on Wednesdays from 1:30pm – 6:30pm during term. VET in VCE Unit 3 and 4 on Thursdays from 4:00pm – 10:30pm during term. Fees and Charges: TBA How: Enrol through South East LLEN (SELLEN) portal via your home school. Bonus: Students who have satisfied the requirements for this VET in the VCE Unit 3 and 4 program and who understand employability skills may have an opportunity to come back the following year and complete the SIT30812 Certificate III in Hospitality (Commercial Cookery). A short interview will be conducted with each applicant before commencement.

SIT30813 Certificate III in Commercial Cookery – a ‘Year 13’ Option

St John’s RTO is offering students an opportunity to complete their SIT30812 Certificate III in Hospitality (Commercial Cookery).

Who is eligible: Students who have satisfied the requirements for program 2 : SIT20312 Certificate II in Hospitality (Kitchen Operations) VCE/VET unit 1-4. Only students who understand employability skills and with an aptitude for the hospitality industry can apply. A short interview will be conducted with each applicant before commencement. Where: Graduates’ Restaurant on campus at St John’s RTO. When: Start in March each year and finishes at the end of the year. Course runs on Tuesdays from 9:00am – 3:00pm and involves practical hands-on work as well as some theory. Fees and Charges: Currently free of charge. How: Enrol directly with St John’s RTO. Enrolment forms are available at College reception. Bonus: After successful completion of the course, selected students may be given job opportunities within Melbourne. SIT20213Certificate II in Hospitality

This course aims to provide participants with foundation knowledge and skills to achieve entry level competencies; therefore enhancing participants’ employment prospects as a food and beverage attendant within the hospitality industry.

Who is eligible: Students with an aptitude for the hospitality industry. Where: Graduates’ Restaurant on campus at St John’s Regional College. When: VET in VCE Unit 1 and 2 on Wednesdays from 1:30pm – 6:30pm during term. VET in VCE Unit 3 and 4 on Thursdays from 4:00pm – 10:30pm during term. Fees and Charges: TBA How: Enrol through South East LLEN (SELLEN) portal via your home school. Bonus: Students who have satisfied the requirements for this VET in the VCE Unit 3 and 4 program and who understand employability skills may have an opportunity to come back the following year and complete the full SIT30712 Certificate III in Hospitality. A short interview will be conducted with each applicant before commencement.

SIT30713 Certificate III in Hospitality – a ‘Year 13’ Option

St John’s RTO is offering students an opportunity to complete their SIT30712 Certificate III in Hospitality.

Who is eligible: Students who have satisfied the requirements for program 1: SIT20212 Certificate II in Hospitality VCE/VET Unit 1.4. Only students who understand employability skills and with an aptitude for service and hospitality industry can apply. A short interview will be conducted with each applicant before commencement. Where: Graduates’ Restaurant on campus at St John’s RTO. When: Start March each year, finish end of Term 2 each year. Course runs on Thursdays from 2:00-10:30pm and involves practical hands-on work as well as some theory. Fees and Charges: Currently free of charge.

How: Enrol directly with St John’s RTO. Enrolment forms are available at College reception. Bonus: After successful completion of the course, selected students may be given job opportunities within Melbourne.

SIT40313 Certificate IV in Hospitality – a ‘Year 13’ Option

St John’s RTO is offering students an opportunity to complete their SIT40312 Certificate IV in Hospitality.

Who is eligible: Students who have satisfied the requirements for SIT30712 Certificate III in Hospitality. Only students who understand employability skills and with an aptitude for service and hospitality industry can apply. A short interview will be conducted with each applicant before commencement. Where: Graduates' Restaurant on campus at St John's RTO. When: Start June/July each year, finish end of Term 4 each year. Course runs on Thursdays from 2.00pm - 10.30pm and involves practical hands-on work as well as some theory. Fees and Charges: Currently free of charge. How: Enrol directly with St John's RTO. Enrolment forms are available at College reception. Bonus: After successful completion of the course, selected students may be given job opportunities within Melbourne. SIT31113 Certificate III in Patisserie - Partial Completion

Partial completion of the SIT31112 Certificate III in Hospitality (Patisserie) is offered at St John’s Regional College as a VET in the VCE Program, unit 3/4 sequence. The course aims to provide participants with foundation knowledge and skills to achieve entry level competencies; therefore, enhancing participants' employment prospects as a pastry chef apprentice within the hospitality industry.

Who is eligible: Students with an aptitude for the hospitality industry. Where: 5 Loaves Patisserie on campus at St John’s Regional College. When: VET in VCE Unit 1 and 2 on Wednesdays from 1:30pm - 6:30pm during term. VET in VCE Unit 3 and 4 on Thursdays from 4:00pm - 9:00pm during term. Fees and Charges: TBA How: Enrol through South East LLEN (SELLEN) portal via your home school. Bonus: Students who have satisfied the requirements for this VET in the VCE Unit 3 and 4 program and who understand employability skills may have an opportunity to come back the following year and complete the full Certificate in conjunction with an apprenticeship. A short interview will be conducted with each applicant before commencement.

SIT31113 Certificate III in Patisserie - a ‘Year 13’ Option

St John’s RTO is offering students an opportunity to complete their SIT31112 Certificate III in Hospitality (Patisserie) .

Who is eligible: Students who have satisfied the requirements for SIT31112 Certificate III in Hospitality VET in the VCE Program, unit 3/4 sequence. Only students who understand employability skills and with an aptitude for the hospitality industry can apply. A short interview will be conducted with each applicant before commencement. Where: 5 Loaves Patisserie on campus at St John’s RTO. When: Start in February each year and finishes at the end of the year. Course runs on Fridays from 9:00am - 3:00pm and involves practical hands-on work as well as some theory. Fees and Charges: Currently free of charge. How: Enrol directly with St John’s RTO. Enrolment forms are available at College reception. Bonus: After successful completion of the course, selected students may be given job opportunities within Melbourne.