This qualification reflects the role of individuals who participate in a range of routine and predictable hospitality work activities. They work under close supervision and are given clear directions to complete tasks.
Qualification
SIT10216 – Certificate I in Hospitality
Course Duration/Hours
This is a 100 hour course that runs during either Year 9 or Year 10.
Year 10 students may be eligible to undertake an Early Commencement of the Stage 6 Hospitality course. Some schools may require the completion of the Stage 5 Hospitality course in Year 9 prior to enrolment in an Early Commencement program.
NESA Information
This is a Board Endorsed Course for Year 9 or Year 10 students. It can contribute to the Record of School Achievement (RoSA).
Work Placement
There is no mandatory NSW Education Standards Authority (NESA) work placement component for Stage 5 VET courses. However, work placement may be required for school-based assessments.
Assessment
This course is competency based and the student’s performance is recognised against a prescribed industry standard. Assessment strategies may include:
- Observation
- Student demonstration
- Questioning
- Written tasks
- Tests
Students are given a number of opportunities to demonstrate competence across the range of competency standards covered by this course.
Recognition of Prior Learning (RPL)
You may be entitled to apply for Recognition of Prior Learning. If you have completed any training, either through your part-time work, TAFE or other school VET courses you have completed recently, or through experience gained in other ways you can apply for RPL. You should talk to your School VET Coordinator, Careers Adviser or course teacher for further information.
Costs
A course fee is generally charged by schools to cover consumable materials. Your school will provide further advice.
Units of Competency
To be eligible for SIT10216 you must successfully complete: 6 Units: 3 Core, 3 Electives
Stage 5
- SITHCCC001 Use food preparation equipment
- SITXFSA001 Use hygienic practices for food safety
- SITXWHS001 Participate in safe work practices (Core)
- SITHCCC002 Prepare and present simple dishes
- BSBWOR203 Work effectively with others (Core)
- SITHCCC003 Prepare and present sandwiches
- SITXCCS001 Provide information and assistance (Core)
Further Study
Students can continue into Stage 6 Hospitality to undertake either Certificate II in Kitchen Operations or Certificate II in Hospitality.
Individuals could then progress to a wide range of other qualifications in the hospitality and broader service industries, for example:
- Certificate III in Commercial Cookery
- Certificate III in Hospitality
- Certificate III in Tourism
Career Information
Job Roles
Possible job titles include:
- Breakfast cook
- Catering assistant
- Fast food cook
- Sandwich hand
- Take-away cook
Duties and Tasks
Kitchen hands may perform the following tasks:
- Wash and clean utensils and dishes and make sure they are stored appropriately
- Handle, sort, store and distribute food items
- Wash, peel, chop, cut and cook foodstuffs, and help prepare salads and desserts
- Sort and dispose of rubbish and recycling
- Organise laundering of kitchen linen
- Clean food preparation equipment, floors and other kitchen tools or areas.
Personal Attributes
- Enjoy practical work
- Good hand-eye coordination
- Able to work quickly and safely with minimal supervision
- Good personal hygiene
- Free from skin allergies to foods and detergents
- Good communication skills
- Able to work under pressure
- Able to work as part of a team
For further information: http://www.myskills.gov.au/
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Course Flyer: STAGE 5 HOSPITALITY FLYER for Subject Selection.
