Courses

Dual Program – Certificate II in Hospitality and Certificate II in Kitchen Operations (Partial Completion)

Course code: SIT20316 and SIT20416

The dual program provides an incredible opportunity for students to undertake two qualifications simultaneously – SIT20316 Certificate II in Hospitality and SIT20416 Certificate II in Kitchen Operations (partial completion) and receive additional credits towards their VCE/VCAL.

The dual program provides participants with an overview of the hospitality industry as well as the necessary training and skills development for the achievement of competence in both of the following:

  • Food Preparation
  • Food and Beverage Service

Upon successful completion, students will have expanded pathway choices with the opportunity to continue further studies (i.e. Units 3 & 4) in either the Kitchen Operations or Hospitality streams.

Are you suitable?

Consider this course if you:

  • Like to work in a fast-paced environment
  • Are interested in cooking
  • Are creative and have a passion for food
  • Are interested in a career in the hospitality industry
  • Have the ability to multitask and pay attention to detail
  • Possess excellent time management skills
  • Enjoy being well presented and have good personal hygiene
  • Have the ability to listen and follow instructions

For more information about the course, download the Information Booklet.
The Victorian Curriculum and Assessment Authority (VCAA) have created videos showcasing VET courses – view VCAA video library.

  • Sample competencies include:
    • Prepare and present simple dishes
    • Produce dishes using basic methods of cookery
    • Maintain the quality of perishable items

Swinburne Senior Secondary College
The Little Kitchen That Could – South Melbourne


Inner Melbourne VET Cluster Inc
RTO Number: 21732
Website: www.imvc.freerangehosting.com

Swinburne Senior Secondary College
Units 1 & 2 | Wednesdays | 1.30pm – 5.30pm

The Little Kitchen That Could – South Melbourne
Units 1 & 2 | Wednesdays | 1.45pm – 5.45pm

Please note, students are required to complete an additional 12 Back of House service periods. This could be undertaken as part of a work placement or extra functions as a class.

Part Time / Face to Face

One Year (Units 1 & 2). Upon successful completion, students have the option to continue into second year of either Hospitality or Kitchen Operations (i.e. Units 3 & 4)

Assessment may be a combination of written and online assignments, tests, examinations and practical application projects.

40 hours of Front of House work placement is compulsory (i.e. 12 service periods).

Contact the VET Coordinator at your Secondary College for specific information regarding your College’s application process. Your VET Coordinator and/or staff from your Secondary College will assist you with planning for your VCE or VCAL certificate and will advise you where a VET Course fits within this plan. They will also give you information about travel arrangements and any costs associated with VET Courses.

For information on the IMVC Application Process please go to About VET Delivered in Schools.

Contact your school to discuss fees for VET courses.

VCAL: This program contributes to the Industry Specific Skills Strand and may also contribute to the Work Related Skills Strand.

VCE: Students may be eligible to receive recognition of up to four units of credit for each stream: two units at the Units 1 & 2 level for each stream.

ATAR: Students wishing to receive an ATAR contribution for the Units 3 & 4 sequence must complete the second year of either stream and undertake scored assessment for the purposes of gaining a study score. This study score can contribute directly to the primary four or as a fifth or sixth study.

  • Chef
  • Cook
  • Food Production
  • Catering Manager
  • Kitchen Hand
  • Waiter/Barman
  • Hotel/Resort Manager
  • Housekeeping
  • Tourism Manager

Students are required to wear a full chef’s uniform during practical classes. Uniforms can be purchased from the IMVC (details to be provided at the Information Session).

Closed toed black shoes are to be worn in both the kitchen and in Front of House areas. Students will also need to wear a white shirt, black pants and footwear during their Front of House practical placement.