Stackable
VET Course.

Students are provided with the opportunity to learn:

• Basic kitchen skills
• An introduction to the industry
• Hygiene practices
• Work health and safety
• Methods of cookery
• Using food preparation equipment

Introduction to Barista
(Units come from SIT20322 – Certificate II in Hospitality)
SITHFAB025 – Prepare and serve espresso coffee
SITXFSA005 – Use hygienic practices for food safety

Online Theory: 2 full days of practical training
Minimum class numbers: 10
Maximum class numbers: 12
45 Nominal Hours for Stage 1 SACE

Introduction to Food and Beverage Service
(Units come from SIT20322 – Certificate II in Hospitality)
SITHFAB027 – Serve food and beverage
SITHIND006 – Source and use information on the hospitality industry
SITXCCS011 – Interact with customers
SITXFSA005 – Use hygienic practices for food safety

Face to face theory and practical
Minimum class numbers: 10
Maximum class numbers: 15
140 Nominal Hours for Stage 1 SACE

Introduction to Hospitality (Cookery)
(Units come from SIT20421 – Certificate II in Cookery)
SITHCCC024 – Prepare and present simple dishes
SITHCCC027 – Prepare dishes using basic methods of cookery
SITXFSA005 – Use hygienic practices for food safety

Online Theory: 7 full days of practical training
Minimum class numbers: 10
Maximum class numbers: 15 (based on kitchen inspection meeting compliance requirements)
85 Nominal Hours for Stage 1 SACE

*Students who complete SIT20421 Certificate II in Cookery can go onto complete an advanced skills cluster or look at school-based apprenticeship in SIT30821 Certificate III in Commercial Cookery.

Advanced Hospitality (Back of House)
(Units come from SIT30821 – Certificate III in Commercial Cookery)
SITHCCC035 – Prepare poultry dishes
SITHCCC037 – Prepare seafood dishes
SITHCCC042 – Prepare food to meet special dietary requirements

More information
– Pre-requisites: SITXFSA005 Use hygienic practices for food safety; SITHCCC027 Prepare dishes using basic methods of cookery
– Students must have completed SIT20421 Certificate II in Cookery
– FIP alignment: Hospitality and Tourism

Online Theory: 10 full days of practical training
Students complete theory using online portal before attending training.
12 full days of practical training (8.30am till 4.30pm)
Minimum class numbers: 10
Maximum class numbers: 15 (based on kitchen inspection meeting compliance requirements)
45 Nominal Hours for Stage 1 SACE
Contact info@aioh.com.au for trainer availability and pricing.