Hospitality (A/V)

students at Gungahlin College

Course information

This course provides students with the knowledge, skills and attitudes which will equip them to make informed decisions on seeking careers in Hospitality and helps them work in the Hospitality Industry. This is a ‘hands-on’ course where students gain competencies leading to Vocational Certificates I and II in Hospitality and Kitchen Operations. Students will be involved in work placements in industry while studying hospitality.

Post-school pathways

Do you enjoy or are you good at Hospitality? (pdf, 110kb)

Course pattern

Available as a Minor or Major

Suggested Minor course

Semester

Unit

1

Hospitality Essentials

2

Hospitality Kitchen Procedure

Suggested Major course

Semester

Unit

1

Hospitality Essentials

2

Hospitality Kitchen Procedure

3

Café Service Operations

4

Catering and Service Operations

A Certificate I in Hospitality can generally be achieved after completing the first two units and a work placement. A Certificate II in Hospitality can generally be achieved after completing after the first three units and two work placements. A Certificate II in Kitchen Operations can generally be achieved after completing all units and an additional back of house work placement.

Unit descriptions

Hospitality Essentials

In this unit students study several of the core competencies for their Hospitality and Kitchen Operations certificates.  Safe and hygienic work practices are discussed and applied through practical experiences. Students learn about the commercial kitchen and learn and refine industry related skills when working in the kitchen. They present food to a standard suitable to serve to customers.

Hospitality Kitchen Procedure

In this unit students further refine their food preparation and teamwork skills in the kitchen, with an emphasis on the basic methods of cookery. They learn how to work with others and cater for the individual needs of customers. They begin to learn front of house service skills but also about safe food storage and the methods to clean and sanitise kitchen premises. Students are involved in the running of regular cafés. Students are involved in a work placement.

Café Service Operations

The emphasis in this unit is on front of house service skills. Learning to make coffees using the espresso machine is a large part of this unit. Other competencies covered relate to hospitality as a socially diverse industry, the preparation of sandwiches and processing financial transactions. Regular café experiences are an integral part of the course.

Catering and Service Operations

In this final unit the emphasis is largely on working in the commercial kitchen and refining their back of house skills.  Students study units such as the preparation of salads and appetisers, complete their work on the basic methods of cookery, learn about sustainability and prepare non-alcoholic beverages. The emphasis is practical and café and catering experiences are an integral part of the course.