DRAFT

Hospitality Certificate II in Kitchen Operations

(SIT20312)

[with the HSC Kitchen Operations and Cookery stream]

based on the Tourism, Travel and and Hospitality Training Package (SIT12) version 1.1

Effective from xxx

Date published xxx

2

© 2013 Copyright Board of Studies NSW for and on behalf of the Crown in right of the State of New South Wales. This document contains Material prepared by the Board of Studies NSW for and on behalf of the State of New South Wales. The Material is protected by Crown copyright. All rights reserved. No part of the Material may be reproduced in Australia or in any other country by any process, electronic or otherwise, in any material form or transmitted to any other person or stored electronically in any form without the prior written permission of the Board of Studies NSW, except as permitted by the Copyright Act 1968. School students in NSW and teachers in schools in NSW may copy reasonable portions of the Material for the purposes of bona fide research or study. When you access the Material you agree: • to use the Material for information purposes only • to reproduce a single copy for personal bona fide study use only and not to reproduce any major extract or the entire

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Published by Board of Studies NSW GPO Box 5300 Sydney 2001 Australia Tel: (02) 9367 8111 Fax: (02) 9367 8484 Internet: www.boardofstudies.nsw.edu.au 20121733

DRAFT Hospitality Curriculum Framework – Certificate II in Kitchen Operations

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Contents Introduction to the Hospitality Curriculum Framework The Hospitality Curriculum Framework and Certificate II in Kitchen Operations Status of units of competency for the Hospitality HSC courses and Certificate II in Kitchen Operations Hospitality – Certificate II in Kitchen Operations (SIT20312) The Hospitality Curriculum Framework includes the following documentation: • the syllabus • associated documents • support materials. All the Framework documentation is available on the Board’s website at www.boardofstudies.nsw.edu.au/syllabus_hsc/ hospitality.html. This document, Hospitality – Certificate II in Kitchen Operations (SIT20312), should be read in conjunction with the Hospitality Curriculum Framework Stage 6 Syllabus. Introduction to the Hospitality Curriculum Framework The Hospitality Curriculum Framework is a Board Developed HSC syllabus. It is based on qualifications and units of competency contained in the nationally endorsed Tourism, Travel and Hospitality Training Package (SIT12)• Certificate II in Hospitality (SIT20212)

and includes pathways to:

• Certificate II in Kitchen Operations (SIT20312) • Statement of Attainment towards Certificate III in Hospitality (SIT30712) • Statement of Attainment towards Certificate III in Commercial Cookery (SIT30812). The Hospitality Curriculum Framework contains the following HSC VET courses (detailed in Section 2 of the Syllabus): • Hospitality (120 indicative hours) • Hospitality (240 indicative hours) • Hospitality Specialisation Study (60 or 120 indicative hours).

HSC VET courses have dual accreditation. Students can gain credit towards: • the NSW Higher School Certificate (HSC) • an AQF VET qualification – eg Certificate II in Kitchen Operations. As a result of the dual accreditation, HSC VET courses are governed by two sets of rules: • HSC unit credit requirements determined by:

− HSC course requirements (detailed in Section 2 of the Syllabus) − the requirements for satisfactory course completion – outlined on the Board of Studies

Assessment Certification Examination (ACE) website

DRAFT Hospitality Curriculum Framework – Certificate II in Kitchen Operations

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• AQF VET qualification requirements specified in: − the qualification packaging rules for Certificate II in Kitchen Operations – defined in

the Tourism, Travel and Hospitality Training Package − Registered Training Organisation (RTO) policies.

It is important to note that the rules and structure of HSC VET courses are not identical to the qualification packaging rules. RTOs offering training programs for the delivery and assessment of the Hospitality HSC VET courses must meet the requirements of the VET Quality Framework, the Tourism, Travel and Hospitality Training Package (SIT12) and the HSC course. The Hospitality Curriculum Framework and Certificate II in Kitchen Operations The Tourism, Travel and Hospitality Training Package qualification packaging rules for Certificate II in Kitchen Operations (SIT20312) requires the achievement of: • 8 core units of competency • plus 5 elective units of competency (minimum 3 electives listed). To achieve Certificate II in Kitchen Operations (SIT20312) as a part of the HSC, students will generally complete the following HSC VET course from the Hospitality Curriculum Framework: • Hospitality (240 indicative hours) – 4 HSC credit units. To be eligible for the award of the HSC, students must satisfactorily complete a pattern of study that includes 22 HSC credit units (refer to the Assessment Certification Examination (ACE) website for further details).

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Hospitality HSC course requirements for Certificate II in Kitchen Operations (with the HSC Kitchen Operations and Cookery stream) Refer to Section 2 of the Syllabus and qualification packaging rules for further details.

Hospitality (240 indicative hours)

Students must undertake:

Certificate II in Kitchen Operations

Students must achieve 13 units of competency – 8 core plus 5 electives

four mandatory units of competency (60 HSC indicative hours)

made up of three core and one elective

five Kitchen Operations and Cookery stream units of competency

(105 HSC indicative hours)

made up of four core and one elective

HSC Content (three mandatory focus areas plus the

Kitchen Operations and Cookery stream focus area)

HSC elective units of competency to a minimum of

75 HSC indicative hours (from the stream not already undertaken

and/or the HSC elective pool)

minimum of xx hours of mandatory work placement

to be able to achieve

Certificate II in Kitchen Operations the remaining units of competency

need to include:

the remaining core unit of competency for the qualification

+ three more elective units of

competency for the qualification

HSC course requirements AQF VET qualification

requirements

Work placement Work placement is a mandatory HSC VET course requirement with minimum hours assigned to each HSC VET course. Non-completion of work placement means the student has not met the HSC VET course requirements and cannot count the HSC credit units for the course towards the award of their HSC. They would still be credentialled for the AQF VET qualification. The minimum work placement requirement for students undertaking Certificate II in Kitchen Operations (SIT20312) through the 240 indicative hours course is xx hours. Work placement is to be undertaken in an appropriate hospitality work environment. For units of competency that must be assessed in a hospitality work environment, work placement provides an opportunity to collect evidence required for a student to be deemed competent.

DRAFT Hospitality Curriculum Framework – Certificate II in Kitchen Operations

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Students undertaking these courses as part of a school-based traineeship will meet the mandatory work placement hour requirements through the on-the-job training component of the traineeship. Recognition of Prior Learning (RPL) may be granted for mandatory work placement requirements. Students’ outside employment (ie not under the auspices of the school) may be recognised towards the requirement for work placement in a VET course (ACE 8051 – Assessment Certification Examination (ACE) website). Refer to the Work Placement in Hospitality document for further information. HSC Content The HSC Content for this industry curriculum framework is organised into focus areas. Each focus area prescribes the scope of learning for the HSC. This is drawn from the associated units of competency (outlined in Table 1 on the next page). Students undertaking the Hospitality (240 indicative hours) course must address: • all the mandatory focus areas:

− Hygiene − Safety − Working in the hospitality industry and workplace

• one stream focus area: − Kitchen Operations and Cookery.

The content description for each focus area is detailed in Section 3 of the Syllabus. The HSC examination in Hospitality is based on the HSC Content and employability skills for the Certificate II qualifications in this Framework (refer to Section 4 of the Syllabus).

DRAFT Hospitality Curriculum Framework – Certificate II in Kitchen Operations

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Table 1 HSC focus areas and associated units of competency for Certificate II in Kitchen Operations (with the HSC Kitchen Operations and Cookery stream)

Mandatory Focus area Unit code Unit title

Hygiene SITXFSA101 Use hygienic practices for food safety

Safety SITXWHS101 Participate in safe work practices

Working in the hospitality industry and workplace

BSBWOR203B SITHIND201

Work effectively with others Source and use information on the hospitality industry

Stream Focus area Unit code Unit title

Kitchen Operations and Cookery

SITHCCC101 SITHCCC201 SITHCCC207 SITHKOP101 SITXFSA201

Use food preparation equipment Produce dishes using basic methods of cookery Use cookery skills effectively Clean kitchen premises and equipment Participate in safe food handling practices

HSC examination The Hospitality Curriculum Framework includes an HSC examination which provides the opportunity for students to have their HSC mark contribute to the calculation of their Australian Tertiary Admission Rank (ATAR). The Hospitality HSC examination can contribute up to two units towards the calculation of a student’s ATAR. Students who have completed the Hospitality (240 indicative hours) course are eligible to sit for the Hospitality HSC examination. Students who want to sit for the Hospitality HSC examination must be entered for both the Hospitality (240 indicative hours) course and the Hospitality examination on Schools Online (Administration). It is the responsibility of the home school to enter students into VET Framework courses and VET HSC examinations when the course is studied at a TAFE NSW institute or private provider. Students will sit for the Hospitality HSC examination at the same HSC examination centre where they sit all of their other written HSC examinations (usually at their home school). The HSC examination is independent of the competency-based assessment undertaken during the course and has no impact on student eligibility for Certificate II in Kitchen Operations (SIT20312).

DRAFT Hospitality Curriculum Framework – Certificate II in Kitchen Operations

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HSC examination specifications The HSC examination specifications, which describe the format of the external HSC examination, are contained in the Assessment and Reporting in Hospitality Stage 6 document. There will be two separate written papers, one for each stream. Candidates will be required to complete the paper based on the stream they have studied. The Hospitality HSC examination will consist of a 2-hour written paper. The paper will consist of four sections: • Section I

– objective response questions to the value of 15 marks – 5 questions will be based on the mandatory focus areas, and will be the same for both

papers – 10 questions will be specific to the stream focus area

• Section II – short-answer questions to the value of 35 marks – 15 marks will be based on the mandatory focus areas, and will be the same for both

papers – 20 marks will be specific to the stream focus area

• Section III – there will be one structured extended response question to the value of 15 marks,

based on the stream focus area and can also draw from the mandatory focus areas • Section IV

– there will be one extended response question to the value of 15 marks, based on the mandatory focus areas, and will be the same for both papers.

The Hospitality HSC examination is based on the HSC Content (focus areas) and employability skills for the Certificate II qualifications.

DRAFT Hospitality Curriculum Framework – Certificate II in Kitchen Operations

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Relationship of the Hospitality (240 indicative hours) course structure to the HSC examination

Section I 10 objective response questions

(based on the stream focus area)

Section II short-answer questions

(based on the stream focus area – 20 marks)

Section III

one structured extended response question

(based on the stream focus area & can also draw from the mandatory

focus areas)

HSC units of competency

HSC Content HSC examination

two separate written papers, one for each stream

Mandatory units of competency

Mandatory focus areas

Hygiene Safety Working in the hospitality

industry and workplace

Section I 5 objective response questions

(same for all papers)

Section II short-answer questions

(same for all papers – 15 marks)

Section IV one extended response question

(same for all papers)

Stream focus areas

Food and Beverage

or

Kitchen Operations and Cookery

Stream units of competency

HSC elective units of

competency

no HSC Content not examinable

DRAFT Hospitality Curriculum Framework – Certificate II in Kitchen Operations

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Status of units of competency for the Hospitality HSC course and Certificate II in Kitchen Operations (Kitchen Operations and Cookery stream) To achieve Certificate II in Kitchen Operations (SIT20312) the Tourism, Travel and Hospitality Training Package requires students to achieve 13 units of competency: • 8 core units of competency • 5 elective units of competency. To achieve Certificate II in Kitchen Operations (SIT20312) as a part of the HSC, students will do the HSC VET Hospitality (240 indicative hours) course. To meet HSC course requirements, students completing the Hospitality (240 indicative hours) course with a kitchen operations and cookery focus must undertake four mandatory and five Kitchen Operations and Cookery stream units of competency (7 core and 2 electives (listed) for Certificate II in Kitchen Operations) plus a minimum of 75 HSC indicative hours of HSC elective units of competency.

HSC indicative

hours

Status in Hospitality Curriculum Framework Unit code Unit title

Certificate II in Kitchen Operations

8 core units plus 5 elective units

− min 3 units listed

15 mandatory BSBWOR203B Work effectively with others core

20 mandatory SITHIND201 Source and use information on the hospitality industry elective – listed

10 mandatory SITXFSA101 Use hygienic practices for food safety core

15 mandatory SITXWHS101 Participate in safe work practices core

20 Kitchen Operations & Cookery stream SITHCCC101 Use food preparation equipment core

40 Kitchen Operations & Cookery stream SITHCCC201 Produce dishes using basic methods of cookery core

20 Kitchen Operations & Cookery stream SITHCCC207 Use cookery skills effectively [holistic unit] core

10 Kitchen Operations & Cookery stream SITHKOP101 Clean kitchen premises and equipment core

15 Kitchen Operations & Cookery stream SITXFSA201 Participate in safe food handling practices elective – listed

165 Sub-total – HSC indicative hours (HSC mandatory and stream units of competency)

DRAFT Hospitality Curriculum Framework – Certificate II in Hospitality

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To achieve Certificate II in Kitchen Operations (SIT20312) students must undertake the remaining core unit of competency.

HSC indicative

hours

Status in Hospitality Curriculum Framework Unit code Unit title

Certificate II in Kitchen Operations

8 core units plus 5 elective units

− min 3 units listed

5 elective SITXINV202 Maintain the quality of perishable supplies core

170 Sub-total – HSC indicative hours (HSC mandatory and stream + remaining core unit of competency)

For the HSC students must undertake a further 70 HSC indicative hours of units of competency to meet the requirements of the Hospitality (240 indicative hours) course. To achieve Certificate II in Kitchen Operations (SIT20312), these need to include 3 more units of competency that are elective for the qualification. At least one of these units of competency must be an elective listed in the packaging rules.

HSC indicative

hours

Status in Hospitality Curriculum Framework Unit code Unit title

Certificate II in Kitchen Operations

6 core units plus 5 elective units

− min 3 units listed

15 Food & Beverage stream SITHFAB203 Prepare and serve non-alcoholic beverages elective – listed

15 Food & Beverage stream SITHFAB204 Prepare and serve espresso coffee elective – listed

40 Food & Beverage stream SITHFAB206 Serve food and beverage elective – listed

15 Food & Beverage stream SITXCCS202 Interact with customers elective – listed

10 elective SITHACS101 Clean premises and equipment elective – listed

20 elective SITHCCC102 Prepare simple dishes elective – listed

10 elective SITHCCC103 Prepare sandwiches elective – listed

5 elective SITHCCC104 Package prepared foodstuffs elective – listed

DRAFT Hospitality Curriculum Framework – Certificate II in Hospitality

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HSC indicative

hours

Status in Hospitality Curriculum Framework Unit code Unit title

Certificate II in Kitchen Operations

6 core units plus 5 elective units

− min 3 units listed

25 elective SITHCCC202 Produce appetisers and salads elective – listed

25 elective SITHCCC203 Produce stocks, sauces and soups elective – listed

35 elective SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes elective – listed

15 elective BSBCMM201A Communicate in the workplace elective – listed

15 elective BSBSUS201A Participate in environmentally sustainable work practices elective – listed

20 elective HLTFA311A Apply first aid elective – listed

20 Food & Beverage stream SITHIND202 Use hospitality skills effectively [holistic unit] elective

20 Food & Beverage stream SITXCCS303 Provide service to customers elective

5 elective SITHACS201 Provide housekeeping services to guests elective

20 elective SITHACS202 Prepare rooms for guests elective

10 elective SITHACS204 Provide porter services elective

30 elective SITHACS303 Provide accommodation reception services elective

15 elective BSBWOR202A Organise and complete daily work activities elective

20 elective SITXCCS201 Provide visitor information elective

35 elective SITHCCC301 Produce poultry dishes elective

35 elective SITHCCC302 Produce seafood dishes elective

50 elective SITHCCC303 Produce meat dishes elective

10 elective SITHCCC306 Handle and serve cheese elective

25 elective SITHCCC307 Prepare food to meet special dietary requirements elective

35 elective SITHCCC308 Produce cakes, pastries and breads elective

10 elective SITXCOM101 Source and present information elective

DRAFT Hospitality Curriculum Framework – Certificate II in Hospitality

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HSC indicative

hours

Status in Hospitality Curriculum Framework Unit code Unit title

Certificate II in Kitchen Operations

6 core units plus 5 elective units

− min 3 units listed

10 elective SITXCOM201 Show social and cultural sensitivity elective

15 elective BSBWOR204A Use business technology elective

15 elective SITXFIN201 Process financial transactions elective

10 elective SITXINV201 Receive and store stock elective

25 elective SITHKOP302 Plan and cost basic menus elective

35 elective SITHPAT306 Produce desserts elective

15 elective BSBINN201A Contribute to workplace innovation elective

15 elective SIRXSLS201 Sell products and services elective

25 elective SITTTSL305 Process reservations elective

20 elective SIRXCCS201 Apply point-of-sale handling procedures elective

15 elective SIRXFIN201 Balance and secure point-of-sale terminal elective