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VCE VET Hospitality

The VCE VET Hospitality program is drawn from a national training package and offers portable qualifications which are recognised throughout Australia. These qualifications provide students with a broad range of skills and knowledge to prepare them for a diverse range of occupations in the hospitality industry including commercial cookery, catering and food and beverage service.

Scored assessment is available for the Scored Unit 3–4 sequence of the VCE VET Hospitality program.

Qualifications

SIT20316 Certificate II in Hospitality: prepares students with a limited range of hospitality operational skills and basic knowledge. Includes units such as; prepare/serve expresso coffee, non-alcoholic beverages, food and beverage service, advice on food, and functional transactions.

Credit in the VCE (including VCE VM and VPC): recognition of up to two VCE VET units at Units 1 and 2 level, and a scored VCE VET Unit 3–4 sequence.

SIT20416 Certificate II in Kitchen Operations: prepares students with a limited range of food preparation and cookery skills to prepare food and menu items. Includes units such as; preparing appetisers and salads, preparing stocks, soups and sauces, preparing vegetable, fruit and farinaceous dishes, preparing poultry dishes.

Credit in the VCE (including VCE VM and VPC): recognition of up to two VCE VET units at Units 1 and 2 level, and a scored VCE VET Unit 3–4 sequence.

SIT20322 Certificate II in Hospitality: prepares students with a limited range of hospitality operational skills and basic knowledge. Includes units such as; prepare/serve expresso coffee, non-alcoholic beverages, food and beverage service, advice on food, and functional transactions.

Credit in the VCE (including VCE VM and VPC): recognition of up to two VCE VET units at Units 1 and 2 level, and a VCE VET Unit 3–4 sequence.

SIT20421 Certificate II in Cookery: prepares students with a limited range of food preparation and cookery skills to prepare food and menu items. Includes units such as; preparing appetisers and salads, preparing stocks, soups and sauces, preparing vegetable, fruit and farinaceous dishes, preparing poultry dishes.

Credit in the VCE (including VCE VM and VPC): recognition of up to two VCE VET units at Units 1 and 2 level, and a VCE VET Unit 3–4 sequence.

Note: The scored Unit 3–4 sequence must be delivered and assessed in a single enrolment year. Students are strongly advised against undertaking the scored Unit 3–4 sequence without first completing Units 1 and 2 because Unit 3–4 sequences are not designed for standalone study.

Program material

The VCE VET Hospitality program booklet contains information relating to the qualifications approved by the VCAA for delivery to VCE (including VCE VM and VPC) students.

It includes advice on the units of competency making up the program and the credit available for students.

It also provides advice on Structured Workplace Learning, the ATAR contribution and pathways to further learning.

View 2023 VCE VET Hospitality program booklet.

The program booklet should be read in conjunction with the SIT Training Package.

VCE VET Hospitality Supplementary Advice

The VCE VET Hospitality Supplementary Advice resource provides training and assessment guidance for the VCE VET Hospitality program, Units 1 to 4. This publication contains advice for teachers about developing delivery sequences, learning activities and strategies for exam preparation. It can be used as a tool to evaluate and improve delivery and gain insight into the hospitality industry.

VCE VET Hospitality Supplementary Advice

Scored assessment

Scored assessment is available for SIT20316 Certificate II in Hospitality and SIT20416 Certificate II in Kitchen Operations.

Students wishing to receive an ATAR contribution for VCE VET Hospitality must undertake scored assessment. This consists of three coursework tasks, worth 66% of the overall study score, and an end-of-year examination which is worth 34% of the overall study score.

Scored assessment is based on the scored Unit 3–4 sequence of VCE VET Hospitality.

The scored Unit 3–4 sequence of the VCE VET Hospitality program must be delivered and assessed in a single enrolment year.

Materials for scored assessment

View VCE VET Scored Assessment Guide.

View 2023 VCE VET Hospitality (Hospitality) assessment plan template and sample.

View 2023 VCE VET Hospitality (Kitchen Operations) assessment plan template and sample.

View VCE VET scoring criteria sheets.

View assessment templates for task types: Portfolio, Product, Work Performance, Industry Project.

View Task type overview.

Examination specifications, past examinations and reports

View VCE VET Hospitality (Hospitality) examination specifications, past examinations and reports.

View VCE VET Hospitality (Kitchen Operations) examination specifications, past examinations and reports.

ATAR contribution

Students wishing to receive an ATAR contribution for the VCE VET Hospitality program Unit 3–4 sequence must undertake scored assessment for the purpose of achieving a study score. This study score can contribute directly to the ATAR, either as one of the student's best four studies (the primary four) or as a fifth or sixth study increment.

Where a student elects not to receive a study score for a scored Unit 3–4 sequence no contribution to the ATAR will be available.

The increment is awarded by the Victorian Tertiary Admissions Centre (VTAC).

Further information can be found on the VTAC website.

Where a scored Unit 3–4 sequence is used as an increment, the increment will be calculated using 10% of the scaled score.

Structured workplace learning recognition

The VCAA provides recognition for Structured Workplace Learning for students undertaking VCE VET programs.

View Workplace Learning Record booklets.

VCE VET Hospitality State Reviewer

VCE VET state reviewers are appointed for scored VCE VET programs.

This position is vacant.