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 build real skills for front-of-house, café and kitchen environments. It suits students who enjoy fast‑paced, hands‑on work and are interested in areas such as commercial cookery, catering and food and beverage service in a range of venues.

Qualifications

SIT20322 Certificate II in Hospitality:

  • Overview: This qualification is an entry‑level qualification that builds the core skills needed to work in cafés, restaurants, hotels and catering venues. It focuses on customer service, food and beverage service, and hygienic work practices so students can confidently support day‑to‑day front‑of‑house operations. Students develop practical abilities such as taking orders, serving food and drinks, working as part of a team and using workplace technology.
  • Credit towards the VCE, VCE VM and VPC: Students undertaking this certificate may be eligible for up to two VCE VET units at Units 1 and 2 level and a scored VCE VET Unit 3–4 sequence.

SIT20421 Certificate II in Cookery

  • Overview: This qualification is an entry-level qualification that introduces students to working in a commercial kitchen, building the fundamental skills needed for roles such as kitchen hand or assistant cook. It focuses on safe food handling, basic food preparation, using commercial kitchen equipment, following standard recipes and working effectively in a fast-paced team environment.
    Unscored VCE VET Unit 3-4 sequences are available, which prepare students for immediate employment and or further study or apprenticeships.
  • Credit towards the VCE, VCE VM and VPC: Students undertaking this certificate may be eligible for up to two VCE VET units at Units 1 and 2 level and a scored and VCE VET Unit 3–4 sequence.
    An additional non-scored VCE VET Unit 3–4 sequence is available.

Program Booklet

VCE VET programs are developed with a reference group of industry and vocational professionals. Each program includes a predesignated program structure with defined credit arrangements. 

The Program Booklet for the VCE VET Hospitality program outlines the program structure, approved Units of Competency (UoCs) and available credit towards the VCE, VCE VM and VPC for the certificates listed above. 

Program Booklets should be read in conjunction with the source qualification, as listed on the National Training Register (training.gov.au), or relevant accredited VET course document(s). While certificates may include a range of UoCs in these source training products, only the approved UoCs listed in the relevant Program Booklet can be delivered as part of a VCE VET program.

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Supplementary Advice

The Supplementary Advice for VCE VET Hospitality provides training and assessment advice for the VCE VET Hospitality program Units 1 to 4. This publication contains advice for developing a range of delivery sequences, learning activities and strategies for exam preparation. It can be used as a resource tool to improve delivery and provide insight into hospitality related industries.

Download:

Scored assessment

Scored assessment for this VCE VET program consists of three coursework tasks and an end-of-year examination which calculates the study score based on three coursework tasks worth 66 per cent and an end-of-year written examination worth 34 per cent.

This VCE VET program offers scored assessment which is based on the scored Unit 3–4 sequence of SIT20322 Certificate II in Hospitality and SIT20421 Certificate II in Cookery.

Scored Unit 3–4 sequences are not designed for standalone study. Students are strongly advised against undertaking the scored Unit 3–4 sequence without first completing Units 1 and 2. It is also a requirement that scored Unit 3–4 sequences are delivered and assessed in a single enrolment year. 

The following materials for scored assessment are available:

Examination specifications, past examinations and reports

Visit the VCE VET Hospitality (Hospitality) examination specifications, past examinations and reports page to access documentation related to end-of-year performance examinations or written examinations.

Visit the VCE VET Hospitality (Cookery) examination specifications, past examinations and reports page to access documentation related to end-of-year performance examinations or written examinations.

ATAR contribution

Scored VCE VET programs may contribute to a student’s ATAR as one of the primary four studies or one of the two available (and permissible) increments. Where a student completes the UoCs from a scored Unit 3–4 sequence but elects not to undertake scored assessment to receive a study score, no contribution to the ATAR will be available.

Non-scored Unit 3–4 sequences may contribute to the ATAR as an increment (fifth and/or sixth study), calculated as 10 per cent of the fourth study score of the primary four.

Further details regarding ATAR contribution for the VCE VET Hospitality program can be found in the Program Booklet.

For more information on study scores and ATAR contribution, refer to the ATAR and Scaling Guide accessible from the VTAC website.

Structured Workplace Learning (SWL) recognition

Students undertaking a VCE VET program (VE1), or a school-based apprenticeship or traineeship (SBAT) (VE2) can receive recognition for structured workplace learning related to their VET studies. 

Visit the SWL–R Study Design page to find out more about delivering SWL Recognition for VET as a VCE Study Design. 

View the Workplace Learning Record booklets page to access documentation for all VCE VET programs.

Contact

For further information on this VCE VET program, please email the VCAA VET Unit on vet.vcaa@education.vic.gov.au