51³Ô¹Ï¶ÌÊÓƵ

Overview

The Units of Competency are two of the units in 51³Ô¹Ï¶ÌÊÓƵs RTO scope of registration.

This exciting course provides the opportunity for students to attain TWO qualifications that are highly sought after in the hospitality industry. The course will give you an insight to work experience of all thing’s hospitality in our school café -Lizzie’s café. Students will be completing all the aspects of the business including set up, food preparation and service. During their weekly café shift students will experience everything that they would in the real world. – safe food handling, cash handling, food service, customer service and of course lots of barista experience. Students will experience both theory and practical elements to build on their knowledge in all thing’s food, coffee and hospitality.

Unit Code and Title

Delivery

• Venue: 51³Ô¹Ï¶ÌÊÓƵ °ä²¹´Úé
• Times:  Timetabled into the student’s weekly program

On Completion

Upon successful completion of this course, you will receive a Statement of Attainment for the two national units of competence listed above that allows you to work in the hospitality industry throughout Australia.

SITHFAB025: Prepare and serve espresso coffee

This unit teaches the skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines.

This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.

It applies to espresso machine operators who operate with some level of independence and under limited supervision.

Pre-requisite unit

Use hygienic practices for food safety, which is included in the °ä²¹´Úé course.

SITXFSA005: Use hygienic practices for food safety

This unit incorporates the knowledge requirements involved in preparation and handling of food throughout the hospitality and tourism industries and includes the use of personal hygiene practices to prevent contamination of foods that may cause food-borne illness. It requires the ability to follow organisational procedures and to identify and control food hazards. This unit applies to working in all restaurants & cafes, clubs, hotels, and bars, tour operators; attractions; function, event, exhibition, and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens, and fast-food outlets; residential catering; in-flight and other transport catering.

VET Student Information Handbook

The Handbook provides information on:

• Complaints and Appeals
• O H & S
• Access to Student Records
• Student Support Services
• Student Safety
• Plagiarism, collusion & cheating
• Training and Assessment Process
• Recognition of Prior Learning (RPL) and Credit Transfer
• Equity and Privacy

Past Student Profile

TBA

Pathways

Employment in the following roles:

• °ä²¹´Úé
• Barista
• Cooks
• Chefs
• Caterers
• Kitchen hands

Further study

• The SITXFSA005 Use hygienic practices for food safety, unit also comprises 50% of the skills set  for further information about either course above 
• SIT40422 – Certificate IV in Hospitality