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Hospitality - Vocational Training Orders for recognised traineeship and trade vocations in the Hospitality industry The Commissioner for Vocational Training (Commissioner), in consultation with Tourism Training Australia, has:
The Vocational Training Orders (VTO) specify a number of matters including the terms of training, probationary periods, competency outcomes and courses of study to be undertaken. Copies of the VTOs supporting the recognised traineeship vocations are at Attachment A. Copies of the VTOs supporting the recognised trade vocations are at Attachment B. SIT07 Tourism, Hospitality and Events Training Package The integrated SIT07 Tourism, Hospitality and Events Training Package provides flexible units of competency and qualifications to meet the needs of the very diverse occupations which exist within the hospitality, tourism and events sectors. Occupations cover customer service and sales, operational, commercial cookery and catering, food and beverage service, accommodation service, product development, and marketing and promotional activities across the tourism, hospitality and events industries. Qualifications For the purpose of the VTOs trainees in New South Wales will now have the option of gaining the following qualifications: Hospitality
Hospitality (Kitchen Operations)
Hospitality (Asian Cookery)
Hospitality (Catering Operations)
For the purpose of the VTOs apprentices in the New South Wales will now have the option of gaining the following qualifications: Hospitality (Commercial Cookery)
Hospitality (Asian Cookery)
Hospitality (Patisserie)
The packaging and structure requirements for each qualification are outlined in Attachment C. Job descriptions (Traineeships) Hospitality Jobs at the Certificate II level can involve serving food and beverage to tables, preparing and serving drinks at a bar, selling beverages in a retail liquor outlet, providing housekeeping services, providing reception or front desk services and providing assistance in a catering operation. Jobs at the Certificate III level can involve preparing and serving drinks at a bar, preparing and serving espresso coffee, serving food, wine and other beverages at tables, providing reception or front desk services, providing housekeeping services and providing gaming services. Jobs include having responsibility for others and providing technical and team support. Jobs at the Certificate IV level can consist of supervising the operation of a bar or restaurant, supervising activities of a front desk or reception, supervising concierge services, providing butler services and supervising gaming operations. Hospitality (Kitchen Operations) Jobs in kitchen operations consist of basic cookery duties in the preparation, Hospitality (Asian Cookery) In jobs at the Certificate II level tasks are to prepare,
cook and serve appetisers, snacks, salads, soups, sauces, rice and noodles
for Asian cuisines. Jobs include applying cookery principles, implementing
food safety procedures and the presenting food for a range of catering
or hospitality establishments. Jobs in catering operations involve organising, preparing and presenting food. Duties include planning and controlling menu-based catering, as well as to promoting goods and services to customers. Job descriptions (Appenticeships) Hospitality (Commercial Cookery) Job as qualified cooks at the Certificate III level involve preparing appetisers, salads, stocks, sauces and soups, preparing vegetables, fruit, and eggs dishes, selecting, preparing and cooking poultry, seafood and meat, preparing hot and cold desserts, pastries, cakes and yeast goods. Positions occur in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops Job as qualified cooks at the Certificate IV level involve a supervisory or team leading role in the kitchen. Work would be undertaken in various kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Jobs could be supervising one or more sections in a large kitchen or supervising a small kitchen. Hospitality (Asian Cookery) Jobs as qualified cooks (Asian Cookery) involve preparing vegetarian dishes for Asian cuisines, preparing and serving specialised Asian cuisines, planning menus for Asian cuisines, preparing Japanese raw fish (sashimi), preparing Chinese dim sum, preparing tandoori food items and preparing Indonesian crackers. Hospitality (Patisserie) Jobs at the Certificate III level are those of cooks specialising in patisserie work. They produce quality pastries, cakes and yeast goods, and work as part of a team in a kitchen/hospitality environment. Responsibilities include the hygienic preparation and service of a range of food items in a professional manner. Jobs at the Certificate IV level are those of chefs with the skills and knowledge to specialises in patisserie. Roles include supervising the pastry kitchen in a large hotel or catering operation or supervising a small patisserie. As a graduate of the Certificate IV, apprentices will be able to take responsibility for own outputs in relation to specified quality standards and take responsibility for the quantity and quality of the output of others. Industrial arrangements Applications under the Apprenticeship and Traineeship Act 2001 to establish any apprenticeship or traineeship will not be approved unless the Commissioner is satisfied that appropriate industrial arrangements are in place. Industrial arrangements under which Hospitality industry apprentices and trainees can be employed are listed at Attachment D. Vocational Education in Schools Tourism Training Australia has advised that SIT30807 Certificate III in Hospitality (Commercial Cookery) is suitable for delivery as school based, part time apprenticeship. SIT20207 Certificate II in Hospitality, SIT20307 Certificate II in Hospitality (Kitchen Operations) and SIT20407 Certificate II in Hospitality (Asian Cookery) are suitable as school based, part time traineeships. For all the school based, part-time apprenticeships and traineeships being delivered in New South Wales see School Based Apprenticeships and Traineeships in NSW. Licensing arrangements All those serving alcohol must undertake Responsible Service of Alcohol training (addressed in the Training Package but subject to Licensing Authority restrictions on trainers and assessors). Employees must be at least 18 years of age to serve alcohol. For further information see the NSW Office of Liquor, Gaming and Racing. The Casino, Liquor and Gaming Control Authority require occupational licensing for dealers who operate table games in licensed casinos. Trainees are required to have a licence which they can obtain following completion of Responsible Conduct of Gaming training (addressed in the Training Package but subject to the Casino, Liquor and Gaming Control Authority restrictions on trainers and assessors). Employees must be at least 18 years of age to participate in gaming. For further information see the Casino Liquor and Gaming Control Authority. Learning resources and assessment materials Non-endorsed components have been developed to support the training package qualifications. The non-endorsed components include a learning strategies document, assessment instruments and an assessment manual. Availability of Registered Training Organisations Details of the Registered Training Organisations that can deliver qualifications from SIT07 refer to the National Training Information Service.
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Last updated: 21 January, 2009 |
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Note
- THH42602 Certificate IV in Hospitality (Supervision) has been replaced
by SIT40307 Certificate IV in Hospitality. The outcome of both qualifications
is the same.
For any
enquiries regarding this CIB, please contact the Vocational Training Tribunal
Unit on (02) 9266 8579.