Two Unit Board Developed Course (BDC) Category B
Hospitality focuses on providing customer service. Hospitality competencies are required for students to participate in cafes, catering organisations and resorts.
At CCJC students choose between two focus areas, Food and beverage or kitchen operations.
Selection of the hospitality-kitchen operations stream in Year 11 provides students with the opportunity to achieve two qualifications. By undertaking the hospitality specialisation course in Year 12 they are able to achieve a Certificate II in hospitality – SIT20316 and a Certificate II in kitchen operations – SIT20416.
Further information is available on the Hospitality syllabus website.
Hospitality – Food and beverage
The food and beverage course covers ‘front of house operations’. Students learn the skills to provide quality customer service in the food and beverage industry.
This course is designed for students who wish to develop knowledge and skills to commence a career and be an effective employee in the hospitality & customer service industry. Students who are assessed as competent in sufficient units of competency will be eligible for a full Certificate qualification; partial completion will lead to a Statement of Attainment.
Compulsory units:
- SITHIND003 – Use Hospitality skills effectively
- SITXCOM002 – Show social and cultural sensitivity
- SITXCCS003 – Interact with customers
- BSBWOR203 – Work effectively with others
- SITXWHS001 – Participate in safe work practices
- SITHIND002 – Source and use information on the hospitality industry
- SITXFSA001 – Use hygienic practices for food safety
- SITHFAB004 – Prepare and serve non-alcoholic beverages
- SITHFAB007 – Serve food and beverage
- SITHFAB005 – Prepare and serve espresso coffee
Elective units:
- SITHCCC001 – Use food preparation equipment
- SITHCCC003 – Prepare Sandwiches
- SITXFSA002 – Participate in safe food handling practices
- SITHCC002 – Prepare and present simple dishes
- SITXINV002 – Maintain quality of perishable items
Hospitality – Kitchen operations
The kitchen operations course covers ‘back of house operations’. Students learn skills to work in a commercial kitchen.
This course is designed for students who wish to develop knowledge and skills to commence a career and be an effective employee in the hospitality & commercial cookery industry. Students who are assessed as competent in sufficient units of competency will be eligible for a full Certificate qualification; partial completion will lead to a Statement of Attainment.
Compulsory units:
- SITHCCC001 – Use food preparation equipment
- SITHCCC005 – Prepare dishes using basic methods of cookery
- SITHCCC011 – Use cookery skills effectively
- SITHKOP001 – Clean kitchen premises and equipment
- SITXINV002 – Maintain the quality of perishable items
- BSBWOR203 – Work effectively with others
- SITXFSA001 – Use hygienic practices for food safety
- SITXWHS001 – Participate in safe work practices
- SITHIND002 – Source and use information on the hospitality industry
- SITXFSA002 – Participate in safe food handling practices
Elective units:
- BSBSUS201 – Participate in environmentally sustainable work practices
- SITHCCC002 – Prepare and present simple dishes
- SITHCCC006 – Prepare appetisers and salads
- SITHCCC003 – Prepare sandwiches
