Hospitality
SIT20312 Certificate II in Kitchen Operations
[with the HSC Kitchen Operations and Cookery stream]
based on the SIT12 Tourism, Travel and Hospitality
Training Package (version 2)
Effective from
2014
Date published
November 2013
Date updated
October 2014
Original published version updated:
October 2014 (text regarding HSC examination numbers updated)
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Acknowledgements
Units of competency and qualification rules from the SIT12 Tourism, Travel and Hospitality Training Package in this
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20130581
20140661
Hospitality Curriculum Framework – Certificate II in Kitchen Operations
Contents
Introduction to the Hospitality Curriculum Framework
The Hospitality Curriculum Framework and Certificate II in Kitchen Operations
Status of units of competency for the Hospitality HSC courses and Certificate II
in Kitchen Operations
Hospitality – SIT20312 Certificate II in Kitchen Operations
The Hospitality Curriculum Framework includes the following documentation:
 the syllabus
 associated documents
 support materials.
All the Framework documentation is available on the Board of Studies, Teaching and
Educational Standards NSW (BOSTES) website at
http://www.boardofstudies.nsw.edu.au/syllabus_hsc/hospitality.html.
This document, Hospitality – SIT20312 Certificate II in Kitchen Operations, should be read in
conjunction with the Hospitality Curriculum Framework Stage 6 Syllabus.
Introduction to the Hospitality Curriculum Framework
The Hospitality Curriculum Framework is a Board Developed HSC syllabus. It is based on
qualifications and units of competency contained in the nationally endorsed SIT12 Tourism,
Travel and Hospitality Training Package and includes pathways to:
 SIT20213 Certificate II in Hospitality
 SIT20312 Certificate II in Kitchen Operations
 Statement of Attainment towards SIT30813 Certificate III in Commercial Cookery
 Statement of Attainment towards SIT31013 Certificate III in Catering Operations.
The Hospitality Curriculum Framework contains the following HSC VET courses (detailed in
Section 2 of the Syllabus):
 Hospitality (120 indicative hours)
 Hospitality (240 indicative hours)
 Hospitality Specialisation Study (60 or 120 indicative hours).
HSC VET courses have dual accreditation. Students can gain credit towards:
 the NSW Higher School Certificate (HSC)
 an AQF VET qualification – eg Certificate II in Kitchen Operations.
As a result of the dual accreditation, HSC VET courses are governed by two sets of rules:
 HSC unit credit requirements determined by:

HSC course requirements (detailed in Section 2 of the Syllabus)

the requirements for satisfactory course completion – outlined on the BOSTES
Assessment Certification Examination (ACE) website
3
Hospitality Curriculum Framework – Certificate II in Kitchen Operations

AQF VET qualification requirements specified in:

the qualification packaging rules for Certificate II in Kitchen Operations – defined in
the Tourism, Travel and Hospitality Training Package

Registered Training Organisation (RTO) policies.
It is important to note that the rules and structure of HSC VET courses are not identical to the
qualification packaging rules.
RTOs offering training programs for the delivery and assessment of the Hospitality HSC VET
courses must meet the requirements of the VET Quality Framework, the SIT12 Tourism,
Travel and Hospitality Training Package and the HSC course.
The Hospitality Curriculum Framework and Certificate II in Kitchen Operations
The Tourism, Travel and Hospitality Training Package qualification packaging rules for
SIT20312 Certificate II in Kitchen Operations require the achievement of:
 8 core units of competency
 plus 5 elective units of competency (minimum 3 electives listed).
To achieve SIT20312 Certificate II in Kitchen Operations as a part of the HSC, students will
generally complete the following HSC VET course from the Hospitality Curriculum
Framework:
 Hospitality (240 indicative hours) – 4 HSC credit units.
To be eligible for the award of the HSC, students must satisfactorily complete a pattern of
study that includes 22 HSC credit units (refer to the Assessment Certification Examination
(ACE) website for further details).
4
Hospitality Curriculum Framework – Certificate II in Kitchen Operations
Hospitality HSC course requirements for Certificate II in Kitchen Operations
(with the HSC Kitchen Operations and Cookery stream)
Refer to Section 2 of the Syllabus and qualification packaging rules for further details.
AQF VET qualification
requirements
HSC course requirements
Hospitality
(240 indicative hours)
Certificate II in Kitchen Operations
Students must undertake:
Students must achieve 13 units of
competency – 8 core plus 5 electives
four associated mandatory
units of competency
made up of three core
and one listed elective
(60 HSC indicative hours)
four associated units of competency
for the Kitchen Operations and
Cookery stream
made up of three core
and one listed elective
(85 HSC indicative hours)
HSC Content
three mandatory focus areas plus the
Kitchen Operations and Cookery
stream focus area
to be able to achieve
Certificate II in Kitchen Operations
the remaining units of competency
need to include:
the remaining two core units of
competency for the qualification
+
three more elective units of
competency (including at least one
listed elective) for the qualification
HSC elective units of competency
to a minimum of
95 HSC indicative hours
(from the stream not already undertaken
and/or the HSC elective pool)
minimum of 70 hours
of mandatory work placement
Work placement
Work placement is a mandatory HSC VET course requirement with minimum hours assigned
to each HSC VET course. Non-completion of work placement means the student has not met
the HSC VET course requirements and cannot count the HSC credit units for the course
towards the award of their HSC. They would still be credentialled for the AQF VET
qualification.
Work placement is to be undertaken in an appropriate hospitality work environment.
5
Hospitality Curriculum Framework – Certificate II in Kitchen Operations
Students undertaking these courses as part of a school-based traineeship will meet the
mandatory work placement hour requirements through the on-the-job training component of
the traineeship.
For units of competency that must be assessed in a hospitality work environment, work
placement provides an opportunity to collect evidence required for a student to be deemed
competent. Work placement also provides an opportunity for students to undertake ‘service
periods’ for the collection of evidence of work performance required by the holistic units of
competency.
Recognition of Prior Learning (RPL) may be granted for mandatory work placement
requirements. Students’ outside employment (ie not under the auspices of the school) may be
recognised towards the requirement for work placement in a VET course (ACE 8051 –
Assessment Certification Examination (ACE) website).
The minimum work placement requirement for students undertaking SIT20312 Certificate II
in Kitchen Operations through the 240 indicative hours course is 70 hours.
It is permissible for up to 50% of work placement to include school and community functions
where students cater for and/or service customers.
Refer to the Work Placement in Hospitality document for further information.
HSC Content
The HSC Content for this industry curriculum framework is organised into focus areas. Each
focus area prescribes the scope of learning for the HSC. This is drawn from the associated
units of competency (outlined in Table 1 on the next page).
Students undertaking the Hospitality (240 indicative hours) course must address:
 all the mandatory focus areas:

Hygiene

Safety

Working in the hospitality industry and workplace
 one stream focus area:

Kitchen Operations and Cookery.
The content description for each focus area is detailed in Section 3 of the Syllabus.
The HSC examination in Hospitality is based on the HSC Content and employability skills for
the Certificate II qualifications in this Framework (refer to Section 4 of the Syllabus).
6
Hospitality Curriculum Framework – Certificate II in Kitchen Operations
Table 1 HSC focus areas and associated units of competency for Certificate II in
Kitchen Operations (with the HSC Kitchen Operations and Cookery stream)
Mandatory
Focus area
Unit code
Unit title
Hygiene
SITXFSA101
Use hygienic practices for food safety
Safety
SITXWHS101
Participate in safe work practices
Working in the hospitality
industry and workplace
BSBWOR203B
SITHIND201
Work effectively with others
Source and use information on the hospitality
industry
Focus area
Unit code
Unit title
Kitchen Operations and
Cookery
SITHCCC101
SITHCCC201
SITHKOP101
SITXFSA201
Use food preparation equipment
Produce dishes using basic methods of cookery
Clean kitchen premises and equipment
Participate in safe food handling practices
Stream
HSC examination
The Hospitality Curriculum Framework includes an HSC examination which provides the
opportunity for students to have their HSC mark contribute to the calculation of their
Australian Tertiary Admission Rank (ATAR).
The Hospitality HSC examination can contribute up to two units towards the calculation of a
student’s ATAR.
Students who have completed the Hospitality (240 indicative hours) course are eligible to sit
for the Hospitality HSC examination.
Students who want to sit for the Hospitality HSC examination must be entered for both the
Hospitality (240 indicative hours) course and the Hospitality examination on Schools Online
(Administration). It is the responsibility of the home school to enter students into VET
Framework courses and VET HSC examinations when the course is studied at a TAFE NSW
institute or private provider.
Students will sit for the Hospitality HSC examination at the same HSC examination centre
where they sit all of their other written HSC examinations (usually at their home school).
The HSC examination is independent of the competency-based assessment undertaken during
the course and has no impact on student eligibility for SIT20312 Certificate II in Kitchen
Operations.
7
Hospitality Curriculum Framework – Certificate II in Kitchen Operations
HSC examination specifications
The HSC examination specifications, which describe the format of the external HSC
examination, are contained in the Assessment and Reporting in Hospitality Stage 6 document.
There will be two separate written papers, one for each stream. Candidates will be required to
complete the paper based on the stream they have studied.
The Hospitality HSC examination will consist of a two-hour written paper. Each paper will
consist of four sections:
 Section I
– objective response questions to the value of 15 marks
– 5 questions will be based on the mandatory focus areas, and will be the same for both
papers
– 10 questions will be specific to the stream focus area
 Section II
– short-answer questions to the value of 35 marks
– 15 marks will be allocated to questions based on the mandatory focus areas, and these
questions will be the same for both papers
– 20 marks will be allocated to questions specific to the stream focus area
 Section III
– there will be one structured extended response question to the value of 15 marks,
based on the stream focus area and can also draw from the mandatory focus areas
 Section IV
– there will be one extended response question to the value of 15 marks, based on the
mandatory focus areas, and will be the same for both papers.
When entering a student on Schools Online (Administration) for the Hospitality HSC
examination, the school will enter them into the HSC examination number based on the
stream focus area they will study (refer to Section 2 of the Hospitality Curriculum Framework
Stage 6 Syllabus). This determines the written paper the student will undertake in the HSC
examination.
8
Hospitality Curriculum Framework – Certificate II in Kitchen Operations
Relationship of the Hospitality (240 indicative hours) course structure to the HSC
examination
HSC units of
competency
HSC Content
HSC examination
two separate written papers,
one for each stream
Associated
mandatory units of
competency
Mandatory
focus areas
 Hygiene
 Safety
 Working in the hospitality
industry and workplace
Section I
5 objective response questions
(same for both papers)
Section II
short-answer questions
(same for both papers – 15 marks)
Section IV
one extended response question
(same for both papers)
Associated
stream units
of competency
Stream
focus areas
Section I
10 objective response questions
(based on the stream focus area)
 Food and Beverage
Section II
or
 Kitchen Operations and
Cookery
short-answer questions
(based on the stream focus area –
20 marks)
Section III
one structured extended
response question
(based on the stream focus area
and can also draw from the
mandatory focus areas)
HSC elective
units of
competency
no HSC Content
9
not examinable
Hospitality Curriculum Framework – Certificate II in Kitchen Operations
Status of units of competency for the Hospitality HSC course and Certificate II in Kitchen Operations (Kitchen Operations and
Cookery stream)
To achieve SIT20312 Certificate II in Kitchen Operations the Tourism, Travel and Hospitality Training Package requires students to achieve
13 units of competency:
 8 core units of competency
 5 elective units of competency.
To achieve SIT20312 Certificate II in Kitchen Operations as a part of the HSC, students will do the HSC VET Hospitality (240 indicative hours)
course.
To meet HSC course requirements, students completing the Hospitality (240 indicative hours) course with a kitchen operations and cookery focus
must undertake four mandatory and four Kitchen Operations and Cookery stream associated units of competency (six core and two listed
electives for Certificate II in Kitchen Operations) plus a minimum of 95 HSC indicative hours of HSC elective units of competency.
HSC
indicative
hours
Status in Hospitality
Curriculum Framework
15
Certificate II in
Kitchen Operations
Unit code
Unit title
mandatory
BSBWOR203B
Work effectively with others
20
mandatory
SITHIND201
Source and use information on the hospitality industry
10
mandatory
SITXFSA101
Use hygienic practices for food safety
core
15
mandatory
SITXWHS101
Participate in safe work practices
core
20
Kitchen Operations & Cookery stream
SITHCCC101
Use food preparation equipment
core
40
Kitchen Operations & Cookery stream
SITHCCC201
Produce dishes using basic methods of cookery
core
10
Kitchen Operations & Cookery stream
SITHKOP101
Clean kitchen premises and equipment
core
15
Kitchen Operations & Cookery stream
SITXFSA201
Participate in safe food handling practices
145
Sub-total – HSC indicative hours (HSC mandatory and stream associated units of competency)
10
 8 core units plus
 5 elective units
 min 3 units listed
core
elective – listed
elective – listed
Hospitality Curriculum Framework – Certificate II in Kitchen Operations
To achieve SIT20312 Certificate II in Kitchen Operations students must undertake the remaining two core units of competency.
HSC
indicative
hours
Status in Hospitality
Curriculum Framework
20
5
170
Certificate II in
Kitchen Operations
Unit code
Unit title
elective
SITHCCC207
Use cookery skills effectively [holistic unit]
core
elective
SITXINV202
Maintain the quality of perishable items
core
 8 core units plus
 5 elective units
 min 3 units listed
Sub-total – HSC indicative hours (HSC mandatory and stream + remaining core units of competency)
For the HSC students must undertake a further 70 HSC indicative hours of units of competency to meet the requirements of the Hospitality
(240 indicative hours) course.
To achieve SIT20312 Certificate II in Kitchen Operations, these need to include three more units of competency that are elective for the
qualification. At least one of these units of competency must be an elective listed in the packaging rules.
Certificate II in
Kitchen Operations
HSC
indicative
hours
Status in Hospitality
Curriculum Framework
Unit code
Unit title
15
Food & Beverage stream
SITHFAB203
Prepare and serve non-alcoholic beverages
elective – listed
15
Food & Beverage stream
SITHFAB204
Prepare and serve espresso coffee
elective – listed
40
Food & Beverage stream
SITHFAB206
Serve food and beverage
elective – listed
15
Food & Beverage stream
SITXCCS202
Interact with customers
elective – listed
20
elective
SITHCCC102
Prepare simple dishes
elective – listed
10
elective
SITHCCC103
Prepare sandwiches
elective – listed
5
elective
SITHCCC104
Package prepared foodstuffs
elective – listed
25
elective
SITHCCC202
Produce appetisers and salads
elective – listed
11
 8 core units plus
 5 elective units
 min 3 units listed
Hospitality Curriculum Framework – Certificate II in Kitchen Operations
HSC
indicative
hours
Status in Hospitality
Curriculum Framework
25
Certificate II in
Kitchen Operations
Unit code
Unit title
elective
SITHCCC203
Produce stocks, sauces and soups
elective – listed
35
elective
SITHCCC204
Produce vegetable, fruit, egg and farinaceous dishes
elective – listed
15
elective
BSBCMM201A
Communicate in the workplace
elective – listed
15
elective
BSBSUS201A
Participate in environmentally sustainable work practices
elective – listed
20
elective
HLTAID003
Provide first aid
elective – listed
10
elective
SITHACS101
Clean premises and equipment
elective
5
elective
SITHACS201
Provide housekeeping services to guests
elective
20
elective
SITHACS202
Prepare rooms for guests
elective
10
elective
SITHACS204
Provide porter services
elective
15
elective
BSBWOR202A
Organise and complete daily work activities
elective
20
elective
SITXCCS201
Provide visitor information
elective
10
elective
SITXCOM101
Source and present information
elective
10
elective
SITXCOM201
Show social and cultural sensitivity
elective
15
elective
BSBWOR204A
Use business technology
elective
15
elective
SITXFIN201
Process financial transactions
elective
10
elective
SITXINV201
Receive and store stock
elective
15
elective
BSBINN201A
Contribute to workplace innovation
elective
15
elective
SIRXSLS201
Sell products and services
elective
25
elective
SITTTSL305
Process reservations
elective
5
elective
SITHIND101
Use hygienic practices for hospitality service
elective
20
elective
SIRXCCS201
Apply point-of-sale handling procedures
elective
15
elective
SIRXFIN201
Balance and secure point-of-sale terminal
elective
12
 8 core units plus
 5 elective units
 min 3 units listed