Faculty of
Business and Technical Studies
VET: Hospitality Studies

HOSPITALITY PRACTICES

A BOARD REGISTERED SUBJECT AND A NATIONALLY ACCREDITED COURSE

INTRODUCTION:

The hospitality and tourism industry is one of the fastest growing employers in Australia. The need for an entry-level certificate course was designed based on the nationally endorsed industry standards. This course is embedded in a board-registered subject called Hospitality Practices. The College is able to offer the fullest course available through the board; Hospitality Practices, Strand A.

Successful completion of this course will provide students with a nationally recognised Certificate One in Hospitality Practices. This will provide articulation and credit transfer into a number of other courses including tertiary study.

This course, written by the Board of Secondary School Studies, takes two years, years eleven and twelve, to complete a Certificate I through partnership with an outside provider. St Joseph's has been able to offer the students the opportunity of completing Certificate One PLUS ADDITIONAL ELECTIVES FROM CERTIFICATE TWO within one year. In addition to theory and practical components students, must complete two blocks of work experience within the industry. (This is scheduled during their holidays.)

ACTUAL COURSE:

This course, Hospitality Practices, is part of the Study Area Specifications written by the Board Senior Secondary School Studies and endorsed by industry. There are three strands available to schools for them to develop a program of study. As mentioned St Joseph's has elected to offer Strand A, THH11097 Certificate I in Hospitality (Operations). The make up of this course is as follows:-

Certificate I in Hospitality (Operations)

To gain Certificate I in Hospitality (Operations), students must demonstrate competency in:

FIVE common core units of competency.

TWO Units of competency chosen from ONE of the following functional areas:

EITHER

Food and Beverage

*When competencies involve service of alcohol, the unit THHBFB09A Provide responsible service of alcohol, must be included

OR:

Housekeeping (Accommodation Services)

Total: SEVEN units of competency

The time allocation for this course is a minimum of 55 hours per semester of timetabled school time, including assessment.

SUCCESSFUL COMPLETION OF COURSE:

1. This course is based on the Tourism Industry National Competency Standards in Hospitality. To achieve a Certificate I in Hospitality, students must demonstrate competency in the units shown above. They must also participate in work experience and any excursions planned.

In order to be deemed competent in any unit of the course students must demonstrate practical

evidence of the performance criteria for each unit. Competency-based assessment is the process

of collecting evidence and making judgment on whether or not the student can consistently

demonstrate knowledge and skill, and the application of that knowledge and skill to the standard of

performance required in the workplace.

2. Students also have the opportunity to have a Level of Achievement for this course recorded on their Senior Certificate. Each semester completed can have a level of achievement recorded.

Assessment for this is concerned with the extent to which students meet the objectives of the

three criteria:-

1. Knowledge
2. Application
3. Practical skills

Different pieces of assessment will test different criteria and a level of achievement will be given for each. A global standard will be awarded for each of the three criteria and then an exit level of achievement determined for the senior certificate. The following table sets out the guidelines for this:

Table 4: Minimum requirements for exit levels of achievement

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