MGSC Curriculum Handbook

Certificate II in Hospitality

Campus: Holmesglen, Moorabbin campus (Year 1), Waverley campus (Year 2)

Assessment: Scored

Code: SIT20316

 

During this course, students learn key hospitality skills such as how to interact with customers and receive and store stock. They are also taught food safety procedures and safe work practices. Upon successfully completing of Year 1, a Certificate II in Hospitality is awarded. 

 

In Year 2, students can specialise in the Hospitality or Kitchen Operations stream – depending on the preferred pathway. Fast track to a career as an apprentice chef, kitchen hand, barista or food and beverage attendant with this course.

 

Units 1 & 2: Certificate II in Hospitality

  • Workplace Hygiene, Safety & Security
  • Hospitality Industry Knowledge
  • Workplace Communications Introductory
  • Cookery – Prepare simple dishes, Maintain the quality of perishable items, Prepare sandwiches, Use food preparation equipment, Clean kitchen premises and equipment, Produce dishes using basic methods of cookery
  • Introductory Food & Beverage Service - Responsible service of alcohol, Use hospitality skills effectively, Provide service to customers, Interact with customers, Show social and cultural sensitivity

Uniforms, Texts and Equipment

Students will be required to purchase a restaurant uniform as well as a prescribed text – approximately $150. Holmesglen will supply knives and the chef’s uniform for kitchen work in this program.

 

On successful completion of the first year students will receive - a Food Handlers' Certificate or equivalent; Responsible Service of Alcohol certificate and Certificate II in Hospitality. 

 

Units 3 & 4:  Selected Units from Certificate III in Catering Operations 

 

Option 1 – Food & Beverage Stream 

This stream delivers enhanced skills and knowledge for the service of food and beverage. Training in this stream will build students' competence and develop their skills to the standards of service required in a fine dining establishment. 

  • Prepare and serve non-alcoholic beverages
  • Prepare and serve espresso coffee 

Uniforms and Texts

Restaurant uniform (the same as year 1) and texts. The cost of the texts is approx. $40.

 

Option 2 – Certificate II in Kitchen Operations

Students selecting this stream will complete units that will enable the conversion of their Certificate II in Hospitality to the Certificate II in Hospitality (Kitchen Operations).

 

This certificate is the direct pathway into formal cookery qualifications. It is regarded as a pre-apprenticeship program.

  • Use cookery skills effectively
  • Produce appetisers salads
  • Produce stocks, sauces and soups
  • Produce vegetables, fruit, eggs and farinaceous dishes
  • Purchase goods

Equipment and Texts

A tool kit and chef’s uniform (approx. cost is $200)

 

Pathways

Students have direct entry into the Certificate III in Hospitality (Commercial Cookery) with one semester of credit. Further bridging programs are available into Patisserie and Bakery. 

 

Class Times 

In Units 3 & 4 classes are usually 4pm to 8.30pm and occasionally finish at 10pm when operating a restaurant service. 

 

Holmesglen Course Information

Holmesglen Certificate II in Hospitality

Assessment

Scored assessment is available for this study. Students wishing to receive an ATAR contribution for this study must undertake the scored assessment. As a scored VET study this subject will contribute to the student's ATAR, either as one of the student's top 4 studies (the 'primary four') or as a 5th or 6th study increment.