Food & Hospitality

Course Description

The St Patrick’s Technical College Food & Hospitality program prepares you for a world of opportunities in the dynamic and fast-paced hospitality industry as an apprentice chef.

In the program you will learn about the importance of hygiene in the kitchen along with a wide range of basic cookery methods. Plus you will be introduced to menu development, dietary requirements and food safety. Cookery students carry out all aspects of restaurant operations, including back-of-house and kitchen duties.

This is a highly practical program with many opportunities to cater for events either on-site using the state-of-the-art College training kitchen or hosted by our industry partners in their facilities.

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

Course Structure

StPatsTech-Machine-Hospitality All students at St Patrick’s Technical College study a nationally-accredited technical / vocational qualification while completing the South Australian Certificate of Education (SACE).

Industry Focused SACE
> Essential Mathematics
> Scientific Studies

Work Ready Skills
> Essential English
> Integrated Learning: Skills for Life
> Work Experience
> Cross Disciplinary Studies
> Community Connections: Health and Wellbeing

Vocational Training
> Certificate II in Kitchen Operations (SIT20416)

Our fully integrated courses mean you don’t sacrifice your high school education while undertaking vocational training, either through one of our certificate courses or through our School-based Apprenticeship program.

All subjects at St Patrick’s Technical College are specifically written with reference to your technical training while the vocational qualification is industry relevant and provides pathways into apprenticeships and traineeships.

St Patrick’s Technical College – Kitchen

Curriculum Information

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Certificate II in Kitchen Operations (SIT20416)

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

Adelaide Institute of Hospitality (RTO Code 40138) is responsible for the quality of accredited training and assessment provided and for the issuing of all qualifications and statements of attainment for this course.

See below for full list of competencies associated with this AQF qualification.

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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.

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.

Expand All Work Ready Skills

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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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Work Studies

In Work Studies 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.

Pre-Vocational Competencies

SIT20416	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
SITHCCC011	Use cookery skills effectively
SITHKOP001	Clean kitchen premises and equipment
SITXFSA001	Use hygienic practices for food safety
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices
	Electives
SITHASC001	Prepare dishes using basic methods of Asian cookery
SITHCCC006	Prepare appetisers and salads
SITHCCC007	Prepare stocks soups and sauces
SITHCCC008	Prepare vegetables, fruit, egg and farinaceous dishes
SITHCCC018	Prepare food to meet special dietary requirements

Work Experience

St Patrick’s Technical College is focused on helping you move into the workforce. Our Work Ready Skills program gives you the edge when it comes to applying for a job.

Embedded in all the subjects that make up the Work Ready Skills program you’ll discover the key skills that employers are looking for and how you can develop them:

People skills
Reliability
Literacy and numeracy
Communication
Teamwork
Positive attitude and work ethic
Critical thinking
Creativity
Digital literacy
Problem solving

To help you develop these skills and introduce you to potential employers, the College conducts an extensive Work Experience program. Year 10 & Year 12 students have six compulsory WEX blocks scheduled during term time, and Year 11 students have seven compulsory WEX blocks scheduled during term time.

Apprenticeship

As part of your program at St Patrick’s Technical College, we’ll support you to move into an apprenticeship as soon as you’re ready.

St Patrick’s Technical College is the School-based Apprenticeship and Traineeship (SBAT) specialist.

A SBAT is a mix of academic, vocational education, training and employment.

Through your SBAT at St Patrick’s Technical College, employment skills and real-world experience are an integral part of your school program.

Our apprenticeship program is the only one of its kind in South Australia. We allow you and your employer maximum flexibility so you both get the most out of your SBAT.

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.