Hospitality - Kitchen Operations – VET

Personal Requirements: Enjoy practical and manual activities • Able to follow written instructions • Able to work to a high level of accuracy • Able to make mathematical calculations • Good communication skills • Good hand-eye coordination • Able to work independently or as part of a team • Free from allergies to dust.

Further Study: Certificate II, III, IV and Diploma qualifications in the following areas:

• Cabinet Making • Furniture Making • Other relevant manufacturing qualifications.

Career Pathways: Wood Machining Process Worker, Furniture Making Process Worker, Furniture Maker, Cabinet Maker, Wood Machinist and Production Manager.

Is there anything else you should know? Interested students will be enrolled into Industrial Technology Timber in year 11 to gain the required recognised prior learning to be able to achieve their Furniture Making Pathways CII in year 12. Therefore, students cannot choose both Industrial Technology - Timber and Furniture Making Pathway for year 11.

There is no work placement with this course.

• Through the Registered Training Authority of the Broken Bay Diocese, we provide the AQF VET qualifications. • Students that successfully complete competencies will receive a credential recognised by TAFE

NSW. • Students are required to purchase VET shirts for their hands-on component of their course. These can be purchase through Cowen and Lewis and are an additional cost to the course.

Who can you ask for more information? Mr Bondfield, Mr Austin

HOSPITALITY - KITCHEN OPERATIONS – VET FACULTY: Technological and Applied Studies ATAR: Yes UNITS: 2 CATEGORY: B

Note: Only one category B course can count towards an ATAR and students must sit the exam.

On successful completion of this course, students will be awarded a Certificate II in Hospitality - Kitchen Operations.

The HSC exam involves a written paper consisting of multiple-choice questions, short answers and extended responses. After 2 years of study, students will gain a Certificate II in Hospitality – Kitchen Operations, providing the student completes 12 “Service Periods” and the associated documentation during work placement, or in-class catering functions.