Title: Vocational Learning in the Hospitality Industry
Pre-requisites: Year 10 results and a satisfactory work ethic will form the basis for selection into this course. Students cannot enroll in both the Certificate l and ll in Hospitality.
Coordinator: Lois Cuddihy

Vocation Learning in Hospitality will include food preparation and service, catering for small ventures and a  variety of basic cooking activities and specialised cooking experiences.  The course is suitable for students with an interest in developing food and dining experiences for their personal benefit. This is a non-VET course of study and results will not be formally recognised by industry.

Students in this subject will work under the supervision of Mrs Karin Bowes (Hospitality teacher) or Mr Cameron McCormack, Hospitality teacher and chef.

Students should also participate in Workplace Education in year 11 in order to participate in Structured Workplace Learning (SWL) in local cafes, restaurants and other appropriate businesses. Students will also have the option to apply for a School Based Traineeship in the Hospitality Industry.

(This is a NON-VET component of the course but students may enroll at the Brisbane North Institute of TAFE on Wednesday afternoons during year 12 to upgrade their VET qualifications to a certificate ll level)

Topics

• Expanding the horizons – Hospitality & Food Production
• The Niche Market

Assessment

Practical skills & application - includes interpreting and applying knowledge, techniques and procedures. Students must demonstrate practical skills in both individual and team events. This may include continuous cooking, practical exams and cooking ventures

Planning & decision making – including completion of folio

Knowledge - including facts and terminology, principles and concept which underpin the hospitality industry. This is generally applied as written tests and reports.

All criteria are of equal weighting in determining a student’s level of achievement.

Assignment guidelines

Please refer to the Assignment Guidelines on how to set out bibliographies and references. 

Resources

Students will need to provide:

• A uniform comprising of black pants or skirt and a white shirt for functions and SWL and leather enclosed shoes for practical work. These garments must be such that they are acceptable to industry standards
• A folder or book to collate class notes, worksheets and homework exercises
• 1x A4 Display folder
• 1x A4 Excerise book

Cost

$150 per year - The school will generally provide all ingredients and, at times, students will be able to consume products at school or take the product home for family use. At other times, products will be produced and offered for sale and in these situations, the course will operate as a small business.

This is a user-pay course and students who have not paid by the required date will be asked to choose another subject.

Prerequisites

Year 10 results and a satisfactory work ethic will form the basis for selection into this course. Students cannot enroll in both the Certificate l and ll in Hospitality.

The school reserves the right to cancel or suspend the vocational Component of the course should it not be able to meet these requirements.

Related Links

Food Standards

Coffee Geek