Hospitality Two units for each of Year 11 and HSC NESA Developed Course – Category B Course for ATAR calculation
What background knowledge do I need to study Hospitality? There are no prerequisites to study Hospitality.
Why study hospitality? Hospitality is a course for students who have a passion for food preparation and the hospitality industry. Students may wish to work in the hospitality industry, either as a long-term career or in part-time or temporary hospitality positions. However, many students study this course as they simply enjoy learning about, and participating in, the hospitality industry.
Course description: Hospitality is a dual-accredited course resulting in the Australian Qualifications Framework qualification of Certificate II in Hospitality Kitchen Operations, as well as a Higher School Certificate mark which may count towards the ATAR. The course presents students with the opportunity to acquire the knowledge and skills required to perform a range of tasks in a variety of industry environments. The Hospitality course is divided into focus areas each with related units of work. Over two years, students cover four mandatory areas which concentrate on developing the skills to work effectively in a hospitality environment. Stream units for Kitchen Operations and Cookery cover the knowledge and skills specific to this sector of the industry. In addition, students complete a selection of elective subjects that are not examinable in the HSC examination.
Main topics covered: In the core of this course, students concentrate on developing the skills to work effectively in a hospitality environment. These include mandatory focus areas, stream units and possible elective units. The mandatory focus area includes units with a focus on: • Hygiene practices for food safety • Safe-work practices • Working effectively with others • Sourcing and using information on the hospitality industry The stream units for Kitchen Operations and Cookery focus on: • Using food-preparation equipment • Prepare dishes using basic methods of cookery • Cleaning kitchen premises and equipment • Safe food-handling practices Possible elective units may include: • Prepare simple dishes • Use cookery skills effectively • Maintain the quality of perishable supplies • Produce appetizers and salads • Produce vegetable, fruit, egg and farinaceous dishes
48
Subject Choice for the Higher School Certificate