Hospitality and cafe

Hospitality (A/V)

Hospitality is designed for students who wish to pursue a career pathway in the hospitality industry or develop practical work ready skills for casual and part time employment in Australia and overseas.

Students who can demonstrate competence to industry standard will be awarded Certificate II in Hospitality (SIT20316) a nationally recognised vocational qualification.

Students will run the Majura Café at Dickson college and undertake structured workplace learning placements with local employers.

The following units can be used to make up a Hospitality course

Hospitality Essentials

In this unit, students develop practical skills in food and hospitality. They develop skills in the selection and use of appropriate technology to prepare, present and serve food and beverages, applying safe food practices and consider issues in food preparation, including food and safety, and Workplace Health and Safety. Students ensure good hygiene practice for employees and consumers and apply infection prevention and control policies and procedures. They evaluate the changing social, ethical and legal implications that impact on the hospitality industry, including current government policies and guidelines.

Hospitality Operations

Students apply knowledge and problem-solving skills to practical activities in food preparation and hospitality, utilise practical skills, and adapt recipes to meet the needs of consumers. They investigate and evaluate technologies, systems and procedures to assess the efficiency and sustainability of operational work practices. Students analyse communication techniques and interpersonal and intercultural understandings and apply and evaluate these when working with others. They plan, organise, prepare and serve a range of hospitality products that reflect current market trends and practices.

Hospitality Industry

Students learn about contemporary issues and trends in the hospitality industry. They examine the nature of the service industry, including workplace culture, structure and practices, focus on developing communication, collaboration and interpersonal skills with customers. They explore skills and techniques that contribute to effective resource management and profitability, including sustainability. Students plan, organise, prepare and serve food and beverage products, and demonstrate skills to industry standard in a range of contexts. They consider factors that influence food choices, including the use of social media in marketing. Students learn about food allergies and dietary restrictions, and the significance of these for the hospitality industry.

Hospitality Management

In this unit, students develop an understanding of successful management practices. They examine influences on decision-making about food and hospitality, and they make and justify their own decisions. Students build skills in leadership working in an individual and collaborative context. They develop skills in the use of technology in hospitality management, revenue generation and day to day operations. Students examine systems and procedures to ensure efficient operational work practices, effective customer service techniques, and managing workplace relationships.

Hospitality Chefs