Certificate II in Hospitality
Campus: Holmesglen, Moorabbin campus
Assessment: Scored
Code: SIT20316
During this course, you’ll learn key hospitality skills such as how to interact with customers and receive and store stock. We also teach you food safety procedures and safe work practices. Upon successfully completing your first year, you’ll be awarded a Certificate II in Hospitality.
In your second year, you can then specialise in the Hospitality or Kitchen Operations stream – depending on which pathway you prefer. 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 (VEHF)
This stream delivers enhanced skills and knowledge for the service of food and beverage. Training in this stream will enhance student’s 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.
Some classes will finish at 10pm when students are serving in the Holmesglen restaurant. In Units 3 & 4 classes will run Tuesday from 4pm to 8.30pm and sometimes finish at 10pm when in the restaurant.
Holmeslgen Course Information
Assessment
Scored assessment is available for this study. Students wishing to receive an ATAR contribution for this study must undertake the scored assessment. Students who receive a Units 3 and 4 sequence for this study will be eligible for an increment towards their ATAR. (10 per cent of the lowest study score of the primary four).