Food & Hospitality

Course Description

The StPatsTech Food & Hospitality program has been structured to give you a strong foundation for employment in a dynamic and fast-paced industry.

You will develop practical skills in cooking method for a range of contemporary food combinations underpinned by sound food safety and hygiene practices.

This program features delivery of Certificate II in Kitchen Operations, the foundation qualification for a career working as a chef.

You will study this qualification at St Patrick’s Technical College in our state-of-the-art kitchen with training by our own fully-qualified chef and food technologist.

This program is part of the St Pat’s Tech School of Community Services, Hospitality & Lifestyle. To see the other pathways available in this sub-school, visit the Programs page.

Course Structure

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All subjects at StPatsTech are written specifically for your trade program.

Pre-vocational trade training is industry relevant, highly practical and fully accredited by TAFE SA.

> Pre-vocational / technical training
> Certificate II in Kitchen Operations (SIT20312)

> Trade theory subjects
> Essential Mathematics
> Essential English
> Scientific Studies

> Work Ready Skills program

Kitchen

St Patrick’s Technical College – Kitchen

Curriculum Information

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Certificate II in Kitchen Operations (SIT20312)

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Course content includes: Use food preparation equipment, produce dishes, use cookery skills, clean kitchen premises and equipment, WHS, maintain stock.

See below for full list of competencies associated with this AQF qualification delivered in partnership with TAFE SA.

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Integrated Learning

Students apply their knowledge and skills to a real-world task, event, learning opportunity, or context, which leads to a specific purpose, product, or outcome. The subject draws links between aspects of students’ lives and their learning. Students develop and demonstrate their collaboration, teamwork, and self-awareness, and evaluate their learning. This subject is part of the Year 12 pre-apprenticeship program.

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Community Studies

Community Studies allows students to be flexible with their learning and be part of a community. It provides an opportunity to students to develop their personal interests which may or may not be related to their trade. Teachers work on a one-on-one basis to help and guide students to choose their community activity. This subject is part of the Year 12 pre-apprenticeship program.

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Skills for Life

The Skills for Life program provides students with meaningful and positive experiences as part of the College’s Catholic community. It aims to develop students knowledge, understanding and appreciation of the dignity of the human person, living in relationship and the nature of freedom and responsibility. It helps students to recognise how they can impact and make a difference in their community and to develop skills and values in relation to what is meaningful and significant to their lives.

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Workplace Practices

In Workplace Practices students develop knowledge, skills, and understanding of the nature, type and structure of the workplace. They learn about the value of unpaid work to society, future trends in the world of work, workers' rights and responsibilities and career planning. Our extensive Work Experience program is a key component of this subject allowing students to develop and reflect on their capabilities, interests, and aspirations.

Expand All SACE / Trade Theory

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Essential English

Our literacy program prepares students to communicate effectively within the workplace. This subject provides students with skills required to enhance their oral and written skills. Students learn techniques to improve their employment opportunities, their ability to work in a team and their effectiveness to communicate with customers and clients. Areas such as the planning and writing of job applications, procedures when writing curriculum vitae and the appropriate use of email and other electronic communications are also studied in this course.

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Essential Mathematics

Our numeracy program enables students to develop the mathematical skills necessary to ensure their success and is both practical and theoretical in nature. Students study units of measurement, measuring devices, length, perimeter, area and volume. These units also include components in costing, quoting and scale drawing. These units are fundamental to the success of all students completing a trade and give students a clear understanding of the relevance between mathematics and their chosen career pathway.

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Research Project

In the Research Project, students have the opportunity to study an area of interest in depth. They use their creativity and initiative, while developing the research and presentation skills they will need in further study or work.

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Scientific Studies (Food)

Food Science is designed to cater for the needs of students undertaking a course in Commercial Cookery. Students gain an understanding of the science involved in the production and preservation of food. They investigate the processes involved in the production of foods such as breads, cheeses, yogurts and the fermentation of wines. Using a practical approach, students also gain a sound understanding of the different processes used in the preservation of foods and the critical importance of safe food handling.

Pre-Vocational Competencies

SIT20312 Certificate II in Kitchen Operations
Code Unit Title
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITXINV002 Maintain the quality of perishable items
SITXFSA001 Use hygienic practices for food safety
SITHKOP001 Clean kitchen premises and equipment
SITHCCC011 Use cookery skills effectively
SITXWHS001 Participate in safe work practices
SITHCCC002 Prepare and present simple dishes
SITHCCC006 Prepare appetisers and salads
SITHFAB007 Serve food and beverage
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC003 Prepare and present sandwiches
SITHFAB005 Prepare and serve espresso coffee

Work Experience

StPatsTech supports you like no other school as you move into the workplace.

Our Work Ready Skills program gives you the edge in the key skills required to gain employment including:

  • self-management
  • communication
  • planning and organising
  • problem-solving
  • teamwork

Giving you the best chance to develop your workplace skills, try your trade for real and meet potential employers, your StPatsTech pre-Apprenticeship program includes a minimum of 6-weeks’ Work Experience per year.

Apprenticeship

School-based Apprenticeships & Traineeships (SbAT) are a mix of vocational education, training and employment. They allow you to start work and finish school at the same time.

Food-&-Hospitality-Course-CaricatureSt Patrick’s Technical College is the School-based Apprenticeship specialist.

As part of any StPatsTech program, we’ll assist you to move into an SbAT as soon as you’re ready.

Your SbAT gives you credit for your employment skills and real-world experience as part of your school program.

SbAT programs at StPatsTech are unlike any others in schools in South Australia, providing you and your employer with a unique level of FLEXIBILITY.

You can spend up to 40 weeks of your final school year full-time with an employer in paid work. This means you can finish the first year of your full apprenticeship at the same time as completing your SACE.

During your SbAT you’ll be supported by a member of the StPatsTech team and when you graduate, you’ll automatically upgrade to a full-time position.

Career Pathways

This course prepares students for the following hospitality careers:

  • Chef
  • Cook
  • Pastrycook
  • Baker

Qualified students could expect to find work in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafés, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.

For further information about the Hospitality industry in South Australia, visit Work Ready