The Hospitality course accommodates for the variety of students in years 11 and 12. The course structure provides students with a broad based experience. The course is designed to provide students, with the appropriate skills and knowledge required to gain employment and to assist them in making informed decisions about careers in the Hospitality Industry. The course prepares students for further tertiary studies in Hospitality, Events and Hotel Management. The program is delivered at Tertiary and Accredited levels and may be taken as a Minor or Major.
Students undertaking hospitality, study the art of food presentation while developing food preparation techniques. They gain service skills by participating in the College restaurant days and evenings. Students develop and practice highly sought after customer service skills. Specific practical applications are encouraged, so that they may be used productively and benefit students in the transition from college life to tertiary studies or employment.This program also looks at complexities of business and financial management in the Hospitality Industry.
Hospitality is a vocational course and successful completion leads to nationally recognised Certificate I and/or II in Hospitality or a Certificate I in Kitchen Operations. Students who achieve a Level I and/or II qualification may seek recognition when applying for higher level programs in Hospitality at other Registered Training Organisations.
Units offered in the A/V course include:
- Hospitality Essentials
- Hospitality Kitchen Procedures
- Leadership in Cafe Training
- Leadership in Service Operations
Units offered in the T/V course include:
- Industry Essentials
- Hospitality Industry Service Procedures
- Hospitality Service Management
- Manage a Training Cafe