VET Hospitality
Overview:
The Preliminary VET Hospitality course is typically undertaken in Year 11 and serves as an introduction to the hospitality industry.
It aims to provide students with foundational skills and knowledge that are essential for working in various hospitality settings, such as restaurants, hotels, cafes, and catering services.
Key Components:
Core Units: Students learn essential skills that are relevant across the hospitality sector, such as:
- Food safety and hygiene
- Customer service skills
- Basic food preparation and cooking techniques
- Understanding workplace health and safety
Elective Units: Students may have the opportunity to choose from a range of elective units that can cover specific areas of interest, such as:
- Barista skills
- Event planning
- Front-of-house service
Practical Experience: The course includes practical components where students gain hands-on experience in food preparation, service, and other hospitality tasks. This might occur in a simulated work environment or through work placements.
Assessment:
Assessment methods may include practical demonstrations, written assignments, and projects that reflect real-world scenarios in hospitality.
HSC VET Hospitality
Overview:
The HSC VET Hospitality course is typically undertaken in Year 12 and builds upon the skills and knowledge acquired in the Preliminary course.
This stage focuses on more advanced skills and prepares students for employment or further education in the hospitality field.
Key Components:
Core Units: The HSC course includes core units that deepen students' understanding and skills, such as:
- Advanced food preparation and cooking techniques
- Management and supervision in hospitality
- Marketing and promotions in the hospitality sector
- Advanced customer service skills
Elective Units: Students can select elective units that align with their career interests, which may include:
- Noun cooking (e.g., pastries, international cuisine)
- Beverage service
- Event and function coordination
Work Placement: Students are often required to complete a work placement component, allowing them to apply their skills in a real-world setting and gain valuable industry experience.
Assessment:
Similar to the Preliminary course, assessment may include practical demonstrations, project work, and written exams. The emphasis is on demonstrating competencies in a real or simulated hospitality environment.
Pathways After Completion
Both the Preliminary and HSC VET Hospitality courses provide students with pathways to:
Enter the workforce in various hospitality roles (e.g., chef, waiter, event coordinator).
Pursue further vocational education and training (VET) qualifications in hospitality or related fields.
Gain credit towards apprenticeships in the hospitality industry.
Overall, these courses are designed to equip students with practical skills and industry knowledge, preparing them for a successful career in hospitality.
