Course: Hospitality Operations (240 hours)                      Course No:

Prerequisites: Nil

Board Developed Course                                     Exclusions: Hospitality Operations (120 hours)

Course Description:

This course is for students who wish to work in the hospitality industry, either as a long-term career or in part-time or temporary hospitality positions.

The course is based on units of competency that have been drawn up by the hospitality industry to describe the competencies, skills and knowledge needed by workers in this industry.

This course incorporates five core units plus a range of units from various functional areas. These are presented as four elective strands: Cookery/Catering, Accommodation Services, Multi-Skilled Operations, Food and Beverage Service and Kitchen Operations.

Main Topics Covered:

·         In the core of the course students concentrate on developing the skills to work effectively in a hospitality environment including hospitality industry awareness, communicating with customers and staff, working safely and hygienically and operating equipment.

·         The elective strand of the course builds on these skills. Students will be able to develop further competencies in a variety of functional areas:

A.      Cookery/Catering.  Students attempt additional core units and concentrate on developing skills in dealing with the organisation and preparation of food and/or catering.

B.      Accommodation Services.  Students concentrate on the development of skills to work effectively in the Housekeeping and Front Office areas.

C.      Multi-Skilled Operations.  Students attempt a combination of units of competency across three functional areas: Housekeeping, Food and Beverage Service, and Kitchen Operations.

D.      Food and Beverage Service and Kitchen Operations.  Students attempt a combination of units of competency from two functional areas.

Particular Course Requirements:

·         Work placement.  Students must complete a minimum of 70 hours work placement in a hospitality workplace.

Assessment:

Competency Assessment

This is a competency-based course. This means that students work to develop the competencies, skills and knowledge described in each unit of competency. To be assessed as competent a student must demonstrate to a qualified assessor that they can effectively carry out the various tasks and combinations of tasks listed to the standard required in the appropriate industry. There is no mark awarded in competency-based assessment. Students are assessed as either ‘competent’ or ‘not yet competent’.  Students will be progressively assessed as ‘competent’ or ‘not yet competent’ in individual units of competency. When a student achieves a unit of competency it is signed off by the assessor in a student logbook.

Competency based assessment determines the vocational qualification that a student will receive.

External Assessment – HSC Examination

The Higher School Certificate examination for Hospitality Operations (240 hours) will involve a written examination made up of multiple-choice items, short answers and extended response items. The questions will be drawn from units of competency and HSC Requirements and Advice shown in the syllabus.

The examination is independent of the competency-based assessment undertaken during the course and has no impact on the eligibility of a student to receive AQF qualifications.

Qualifications:

·         Students who are assessed as competent (through integrated competency assessment) in all of the units of competency in Hospitality Operations (240 hours) will be eligible for the AQF Certificate II in Hospitality Operations.

·         Students who are assessed as competent (through integrated competency assessment) in all of the units of competency in the Hospitality Operations (120 hours) will be eligible for the AQF Certificate I in Hospitality Operations.

·         Students who are assessed as competent for some units of competency will be eligible for a Statement of Attainment showing partial completion of Certificate I or II.