SIT20307 Certificate II in Hospitality
Certificate II in Hospitality provides students with the skills and knowledge to be competent in a range of kitchen functions and activities to work in various hospitality enterprises where food is prepared and served. Units 1 and 2 include health, safety and security procedures, workplace hygiene, working with colleagues
and customers, using basic methods of cookery, receiving and storing kitchen supplies and presenting food. Units 3 and 4 offer scored assessment and incorporate units such as preparing, cooking and serving food for service, preparing appetisers and salads, stocks, sauces, soups, and desserts.
Contribution towards the VCE:
Up to five units: three units at Units 1 and 2, and a Units 3 and 4 sequence.
Students wishing to receive ATAR contribution for this program must undertake scored assessment for the purpose of achieving a study score. This study score can contribute to the primary four, or as a fifth or sixth study .
Contribution towards the VCAL:
The VCE VET Hospitality program (either partial or full completion) may contribute at the Foundation, Intermediate or Senior levels.