DRAFT Hospitality Curriculum Framework – Certificate II in Hospitality
Hospitality
SIT20213 Certificate II in Hospitality
[with the HSC Food and Beverage stream]
based on the SIT12 Tourism, Travel and Hospitality
Training Package (version 2)
Date published / November 2013
11
Hospitality Curriculum Framework – Certificate II in Hospitality
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20130581
Contents
Introduction to the Hospitality Curriculum Framework
The Hospitality Curriculum Framework and Certificate II in Hospitality
Status of units of competency for the Hospitality HSC courses and Certificate II in Hospitality
Hospitality – SIT20213 Certificate II in Hospitality
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 – SIT20213 Certificate II in Hospitality 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 SIT12 Tourism, Travel and Hospitality Training Package and includes pathways to:
· SIT20213 Certificate II in Hospitality
· SIT20312 Certificate II in Kitchen Operations
· Statement of Attainment towards SIT30813 Certificate III in Commercial Cookery
· Statement of Attainment towards SIT31013 Certificate III in Catering Operations.
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 Hospitality.
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
· AQF VET qualification requirements specified in:
- the qualification packaging rules for Certificate II in Hospitality – 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 SIT12 Tourism, Travel and Hospitality Training Package and the HSC course.
The Hospitality Curriculum Framework and Certificate II in Hospitality
The Tourism, Travel and Hospitality Training Package qualification packaging rules for SIT20213 Certificate II in Hospitality require the achievement of:
· 6 core units of competency
· plus 6 elective units of competency (minimum 1 Group A elective and 3 Group B electives).
To achieve SIT20213 Certificate II in Hospitality 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).
Hospitality HSC course requirements for Certificate II in Hospitality
(with the HSC Food and Beverage stream)
Refer to Section 2 of the Syllabus and qualification packaging rules for further details.
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.
Work placement is to be undertaken in an appropriate hospitality work environment.
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.
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. Work placement also provides an opportunity for students to undertake ‘service periods’ for the collection of evidence of work performance required by the holistic units of competency.
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).
The minimum work placement requirement for students undertaking SIT20213 Certificate II in Hospitality through the 240 indicative hours course is 70 hours.
It is permissible for up to 50% of work placement to include school and community functions where students cater for and/or service customers.
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:
- Food and Beverage.
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).
Table 1 HSC focus areas and associated units of competency for Certificate II in Hospitality (with the HSC Food and Beverage stream)
Mandatory
Focus area / Unit code / Unit titleHygiene / 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 titleFood and Beverage / SITHFAB203
SITHFAB204
SITHFAB206
SITXCCS202 / Prepare and serve non-alcoholic beverages
Prepare and serve espresso coffee
Serve food and beverage
Interact with customers
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 SIT20213 Certificate II in Hospitality.
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 two-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 allocated to questions based on the mandatory focus areas, and these questions will be the same for both papers
– 20 marks will be allocated to questions 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.
When entering a student on Schools Online (Administration) for the Hospitality HSC examination, the school will nominate the stream the student will study. This determines the written paper the student will undertake in the HSC examination.
Relationship of the Hospitality (240 indicative hours) course structure to the HSC examination
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Hospitality Curriculum Framework – Certificate II in Hospitality
Status of units of competency for the Hospitality HSC course and Certificate II in Hospitality (Food and Beverage stream)
To achieve SIT20213 Certificate II in Hospitality the Tourism, Travel and Hospitality Training Package requires students to achieve 12 units of competency:
· 6 core units of competency
· 6 elective units of competency.
To achieve SIT20213 Certificate II in Hospitality 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 food and beverage focus must undertake four mandatory and four Food and Beverage stream associated units of competency (four core, one Group A elective and three Group B electives for Certificate II in Hospitality) plus a minimum of 95 HSC indicative hours of HSC elective units of competency.
HSC indicative hours / Status in HospitalityCurriculum Framework / Unit code / Unit title / Certificate II in Hospitality
§ 6 core units plus
§ 6 elective units
- min 1 Group A elective
- min 3 Group B electives /
15 / mandatory / BSBWOR203B / Work effectively with others / core
20 / mandatory / SITHIND201 / Source and use information on the hospitality industry / core
10 / mandatory / SITXFSA101 / Use hygienic practices for food safety / elective – Group A or B
15 / mandatory / SITXWHS101 / Participate in safe work practices / core
15 / Food & Beverage stream / SITHFAB203 / Prepare and serve non-alcoholic beverages / elective – Group B
15 / Food & Beverage stream / SITHFAB204 / Prepare and serve espresso coffee / elective – Group B
40 / Food & Beverage stream / SITHFAB206 / Serve food and beverage / elective – Group B
15 / Food & Beverage stream / SITXCCS202 / Interact with customers / core
145 / Sub-total – HSC indicative hours (HSC mandatory and stream associated units of competency)
To achieve SIT20213 Certificate II in Hospitality students must undertake the remaining core units of competency.