Code: THH22002
Title: Certificate II in Hospitality (Kitchen Operations)
Pre-requisites: Year 10 results and a satisfactory work ethic will form the basis for selection into this course. Students must have attained at least a C standard in Food Studies in year 10. Students cannot enroll in both the Certificate l and ll in Hospitality.
Coordinator: Carolyne Foley

The Certificate II in Hospitality (Kitchen Operations) is a practical cookery course that is essentially the beginnings of a cookery apprenticeship. This is a hands on course involving work in commercial kitchens and participation in real catering events.

The course is offered in partnership with the Kedron Wavell Services Club. Hospitality is an industry with a wide range of both casual and full time employment both in Australia and overseas. A Certificate II in Hospitality (Kitchen Operations) will allow students to work at entry level, under supervision, and to work in business establishments undertaking a range of kitchen functions and activities which require the application of a limited range of practical skills in a defined context.

After completing this course, students would be ideally placed to complete a Certificate III Hospitality to become a chef. A completed certificate is highly valued for gaining apprenticeships and effectively reduces the length of the apprenticeship by approximately six months. Students would also be well placed to work in a variety of positions in all areas of hospitality as the core units of the course are generic to all hospitality areas. Casual hospitality employment is a popular vocation for students in non-compulsory education such as university.

Students in this subject will work under the supervision of Mr Cameron McCormack, Hospitality teacher and chef, as well as qualified staff at the Kedron Wavell Services Club each Thursday from approximately 11am till 3pm for 1 semester each year. During this semester, students will have one timetabled class lesson free – i.e. they will arrive at school after period one or leave at lunch time depending upon the allocation in the timetable.

It is not possible to select Certificate I (Hospitality) as well as this course. This Certificate is offered at the same time as Workplace Education so it is not possible to select Workplace Education as well.

The course is nationally recognised and if students have successfully completed all competencies, the students are issued with the certificate from the Queensland Studies Authority at the end of year 12. As well competencies will appear on the Senior Certificate.

Topics

• Introduction to Hospitality Industry and Workplace Protocols
• Introduction to Commercial Cookery
• Commercial Cookery
• Down to Business

Assessment

A variety of assessment will be used to provide evidence of success in each unit of competency. Assessment may include short oral or written tests, completion of workbooks, case studies, and demonstration of practical units of competencies. Students will be required to keep a diary/ portfolio of evidence whilst at work placement.

Competency means being able to satisfactorily complete a task to industry standards. Competency in the units of work will be based on both ‘on the job’ (in the workplace) and ‘off the job’ (in the classroom) learning.

All assessment will be recorded as Competent (J) or Not Yet Competent (M). It is mandatory that students participate in all practical tasks and work placement.

Year 11 - Semester 1

• Activity Booklet 1
• Excursion report
• Mid semester Theory Exam
• End Semester Theory Exam

Year 11 - Ssemester 2

• Activity Booklet 2 - Work in a Socially Diverse Environment
• Activity Booklet 3 - Appetisers and Salads
• Observation Checklist on the job
• Diary Entries
• Workplace Feedback Sheets

Year 12 - Semester 1

• Observation Checklist on the job
• Diary Entries
• Workplace Feedback Sheets
• Folio of work
• End Semester Theory Exam

Year 12 - Semester 2

• Role Play – Communicate on the telephone
• Oral – Develop and update hospitality industry knowledge
• Activity Booklet 4

Yr 11 Hospitality Activity Booklet 1 - DOWNLOAD

Yr 11 Hospitality Practical Activity - DOWNLOAD

Yr 12 Hospitality Practical Activity - DOWNLOAD

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 chef’s pants, shirt, apron, hat and leather enclosed shoes for practical work. This uniform must be worn at all times when ‘on the job’ at Kedron Wavell Services Club. The school will provide information regarding the uniform early in term 1
• A folder to collate class notes, worksheets and homework exercises
• 2x A4 Display Folders
• 1x A4 Excercise Book
• Black leather shoes must be worn for all practical lessons

The school will provide a basic set of chef’s knives for use at school or at Kedron Wavell Services Club. Students are responsible for ensuring that the set is returned to the teacher in good condition after use.

Cost

$150 per year - the school will generally provide all ingredients and, at times, students will be able to 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.

The school will offer this vocational course provided it meets the human and physical resources as described in the Training Package and AQTF Standards. 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

HACCP (Hazard Analysis of Critical Control Points)

Food Standards