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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


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Units of competency and qualification rules from the Tourism, Travel and Tourism, Travel and Hospitality Training Package
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20121733
DRAFT Hospitality Curriculum Framework Certificate II in Kitchen Operations

3
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 Boards 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).


DRAFT Hospitality Curriculum Framework Certificate II in Kitchen Operations

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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
students 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.

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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