WHY STUDY HOSPITALITY PRACTICES?

Hospitality is a VET (Vocational Educational Training) subject, so is designed to prepare students for the workplace. Skills such as teamwork and the development of efficient and effective work practices and skills in kitchen and service areas are central to the course.

Skills and attitudes developed in this course will prepare students for further studies at TAFE in hospitality as well as for employment in the hospitality industry. Structured work placement for a week also gives students an opportunity to experience the real world of work.

WHAT IS STUDIED?

The course is organised around 5 common core units of competency:

•  Work with colleagues and customers

•  Work in a socially diverse environment

•  Follow health safety and security procedures

•  Develop and update hospitality industry knowledge

•  Follow workplace hygiene procedures.

These competencies are embedded in a study area core of practical and theoretical topics. The course is structured to develop hands on learning through practical simulated work situations i.e. our own restaurants.

Students must work in the restaurants to learn both kitchen and service skills. A service uniform of long black pants, long sleeved white shirt, bowtie, vest, name badge and black closed-in shoes must be provided by students.

CRITERIA

•  Knowledge

Recalling, describing and explaining facts, procedures and principles.

•  Application

Ability to interpret instructions, orders, documents and client needs; set goals, devise course of action and implement plans.

•  Practical Skills

Practical cookery, beverage and restaurant skills.

ASSESSMENT PROGRAM

Students will be assessed in all 3 criteria at least once in each Semester. Assess- ment is both written and practical. Written assessment includes short answer, multiple choice, response to stimulus, planning and evaluating. Practical assessment includes developmental cookery skills, practical cookery exams, practical restaurant skills.

AWARDING LEVELS OF ACHIEVEMENTS

VHA - Standard A in 2 criteria with no less than a standard B in other criterion.

HA – Standard B in 2 criteria with no less than a standard C in other criterion.

SA – Standard C in 2 criteria with no less than standard D in other criterion.

LA – At least 2 standard D results.

VLA – Does not meet the requirements for a LA .

RECOMMENDATIONS:

Students should have studied Hospitality in Junior school to be successful in Senior Hospitality. Students must be prepared to provide their own restaurant uniform.

This subject will not suit students who are not willing to

•  bring ingredients from home each week.

•  purchase a uniform and badge

• participate in restaurants regularly including some night restaurants.

THE STUDY OF HOSPITALITY PRACTICES COULD LEAD TO A CAREER AS A:

•  Kitchen Hand

•  Chef

•  Waiter

•  Restaurant Manager

•  Hotel Manager

•  Bar Attendant

•  Hospitality Teacher

•  Caterer

•  Fast Food Industry Worker

•  Baker

•  Pastry Cook