Hospitality Curriculum Framework (approved 2008) – Support materials

Samples

Sample scope and sequence

Word (9 pages, 416 KB)

PDF (9 pages, 168 KB)

Published 24 December 2008

Sample teaching program

Word (22 pages, 388 KB)

PDF (22 pages, 204 KB)

Published 24 December 2008

Sample assessment ideas

Word (7 pages, 64 KB)

PDF (7 pages, 48 KB)

Published 24 December 2008

Frequently Asked Questions

• Why does the existing Hospitality syllabus have to be changed?
• What are the benefits to students of the revised Hospitality Curriculum Framework?
• How does the new Hospitality Curriculum Framework differ from the previous framework?
• How is the new Hospitality Curriculum Framework similar to the old framework?
• What are the key issues affecting delivery of the new Hospitality Curriculum Framework?
• What are the changes to the qualification rules and how do they affect me?
• What are the holistic units and how do they affect me?
• What are the specific assessor requirements and how do they affect me?
• What are assessment environments and how do they affect me?
• Why can’t students achieve Certificate II in Hospitality (Kitchen Operations) through the 240-hour course?
• Do I need new resources?
• When do students start the courses from the new Hospitality Curriculum Framework?
• When will the new Hospitality Curriculum Framework be available to teachers?
• Will secondary teachers need to be retrained to deliver the new Hospitality Curriculum Framework?
• Why are there no indicative hours attached to the holistic unit SITHCCC027A Prepare, cook and serve food for food service in the 240-hour course?

Why does the existing Hospitality syllabus have to be changed?

Industry curriculum frameworks are based on nationally endorsed Training Packages. These Training Packages are subject to revision on a regular basis to reflect contemporary industry practices and workforce needs. When a Training Package is revised the syllabus also needs to be updated or revised.

The Hospitality Curriculum Framework was revised in 2008 in response to the introduction of the new Tourism, Hospitality and Events Training Package (SIT07) developed by Service Skills Australia which was endorsed in December 2007.

What are the benefits to students of the revised Hospitality Curriculum Framework?

The revised Hospitality Curriculum Framework provides students with the opportunity to:

• gain credit towards the HSC (for up to six units at the preliminary and/or HSC level)
• achieve the latest AQF VET qualifications (Certificate and/or Statement of Attainment) including Certificates I and II in Hospitality and Hospitality (Kitchen Operations) and a Statement of Attainment towards Certificates III in Hospitality, Hospitality (Commercial Cookery) and Hospitality (Catering Operations). These qualifications are nationally recognised industry qualifications and articulate into higher-level qualifications in the hospitality industry which students may pursue post-school
• have the course contribute to the calculation of the Universities Admission Index (UAI), for students undertaking the Hospitality or Hospitality School-based Apprenticeship (240 indicative hours) course who elect to sit the optional HSC examination
• undertake a school-based traineeship or apprenticeship in the hospitality industry.

How does the new Hospitality Curriculum Framework differ from the previous framework?

There are significant changes to the Training Package, particularly affecting assessment requirements which will impact on delivery of courses from the new framework. There is minimal change to the structure of the available curriculum pathways.

The framework includes access to the additional qualification Certificate III in Hospitality (Catering Operations).

Some new elective units have been added to the framework widening the range of elective choice.

There has been a small reduction in the number of compulsory units of competency enabling broader elective choice.

There has been a small reduction in the examinable load of the 240-hour course with some units no longer being examinable.

The key terms and concepts and the HSC requirements and advice in Part B of the Syllabus have been reviewed and are now only included for the examinable units of competency.

There are some additional requirements in the Training Package that will affect planning and delivery of courses from the new framework.

How is the new Hospitality Curriculum Framework similar to the old framework?

The new Hospitality Curriculum Framework offers the same range of courses (a total of 6 HSC units available for study) including a 120-hour course and a 240-hour course, 60 or 120-hour specialisation study courses and specific school-based apprenticeship pathways.

The 240-hour course still includes three streams (previously called strands) in Accommodation Services, Commercial Cookery and Food and Beverage.

Units of competency similar to those in the previous framework continue to be available enabling teachers to package courses comparable to those they have offered in the past. A summary of the changes between the old and new syllabuses and Training Packages is available in the Comparison of the revised Syllabus and new Training Package to the old Syllabus and Training Package.

Work placement continues to be a mandatory HSC requirement for all courses within the new framework and appropriate hours have been assigned to each course. Work placement is to be undertaken in a hospitality industry environment.

The new framework continues to provide an optional HSC examination, which allows results from the course Hospitality (240 indicative hours) to contribute to the calculation of the UAI.

What are the key issues affecting delivery of the new Hospitality Curriculum Framework?

There are four key changes to the Tourism, Hospitality and Events Training Package that will affect the delivery of courses from the new Hospitality Curriculum Framework:

• changes to qualification rules – particularly Certificate II in Hospitality
• the introduction of holistic units to all qualifications from Certificate II
• specific assessor requirements – particularly the additional requirements for assessment of Certificate III in Commercial Cookery
• the introduction of explicit assessment environments.

What are the changes to the qualification rules and how do they affect me?

The rules for Certificate II in Hospitality (Kitchen Operations) remain similar to the rules in the previous Training Package. There have been some changes to the rules for Certificate II in Hospitality. This qualification now includes a holistic unit as a core unit of competency and restricts to two the number of commercial cookery and catering units that can contribute towards the calculation of the qualification. This means that schools who are offering a Hospitality course with a commercial cookery focus will need to enrol students in Certificate II in Hospitality (Kitchen Operations). They will not be able to award students Certificate II in Hospitality as has been possible in the past. It is not possible to achieve Certificate II in Hospitality (Kitchen Operations) through the 240-hour course. The outcome of the 240-hour course for students undertaking a commercial cookery pathway will be a Statement of Attainment towards Certificate II in Hospitality (Kitchen Operations).

What are the holistic units and how do they affect me?

Each Certificate II qualification includes a holistic unit as a core unit of competency. SITHIND002A Apply hospitality skills in the workplace is the holistic unit for Certificate II in Hospitality and SITHCCC027A Prepare, cook and serve food for food service is the holistic unit for Certificate II in Hospitality (Kitchen Operations).

The holistic units are included to ensure that individuals can demonstrate the integration of skills and consistency of performance in different circumstances on multiple occasions within a specific industry environment.

It is expected that final assessment of the holistic units would be conducted following the completion of all other units required for the qualification.

The holistic units for the Certificate II qualifications require the collection of direct, indirect and supplementary evidence of students’ demonstration of integrated skills for a minimum of 12 complete service/food service periods. Students are not required to be assessed 12 times but evidence for assessment must be gathered over at least 12 service/food service periods.

Teachers who are offering students the opportunity to achieve a full qualification will need to identify and plan appropriate learning and assessment strategies that meet the requirements of the holistic unit (including the particular assessment environments) and provide opportunities for evidence for assessment to be gathered.

What are the specific assessor requirements and how do they affect me?

The Tourism, Hospitality and Events Training Package has explicit assessor requirements. The Training Package requires assessors to:

• meet AQTF 2007 assessor requirements
• have relevant industry experience in the field in which they are assessing
• have comprehensive current knowledge of the industry, current industry practices and the job role against which performance is being assessed.

For assessment of Certificate III and IV in Commercial Cookery assessors must also hold a commercial cookery qualification as well as having post-qualification work experience in a fully equipped, commercial kitchen.

This is not a significant change from the old Training Package for the assessment of Certificate II qualifications. The additional requirement for Certificate III and IV in Commercial Cookery is a new requirement.

Teachers will need to continue to follow the processes and procedures of their RTO and school system in maintaining industry currency to meet the requirements of Training Package.

Schools/colleges will need to ensure that appropriate assessment arrangements are in place if they have any students enrolled in Certificate III in Commercial Cookery. This would predominantly be for students undertaking school-based apprenticeships.

What are assessment environments and how do they affect me?

The Training Package has introduced specific advice about environments, contexts and resources for assessment for some, but not all, units of competency. These specific assessment environments are outlined in Appendix 1 of Part B of the Syllabus. If a unit has to be assessed in the context of a particular assessment environment this will be specified in the Evidence Guide under ‘Context of and specific resources for assessment’ in the individual unit. The assessment environments are requirements for assessment only.

The assessment environments are explicit and in some cases include per-person ratios of equipment for the purpose of assessment. Where there are per-person ratios for particular equipment it does not mean that there has to be the same ratio of equipment to students in the training environment, but that these ratios must be evident for assessment or the gathering of evidence for assessment. This means the same piece of equipment may be accessed by multiple candidates at different times.

RTOs need to ensure that sufficient access to the assessment environments is available before offering a course. Teachers/trainers will need to identify the resources available and opportunities to access resources not available in the training environment for the purposes of both training and assessment.

Why can’t students achieve Certificate II in Hospitality (Kitchen Operations) through the 240-hour course?

It has never been possible to achieve Certificate II in Hospitality (Kitchen Operations) through the 240-hour course, however in the past many students undertaking a commercial cookery pathway have been enrolled in Certificate II in Hospitality Operations instead. This is no longer possible.

Certificate II in Hospitality (Kitchen Operations) requires the achievement of 16 units of competency. It is not possible to achieve the units of competency required in the 240-indicative hours of the HSC course. Students would need to undertake an additional Hospitality Specialisation Study course of at least 60 indicative hours to be able to achieve this qualification.

It is possible for students to achieve Certificate II in Hospitality within the 240-hour course as this qualification only requires the achievement of 12 units of competency.

Do I need new resources?

It is anticipated that teachers will be able to use their existing learning and assessment resources and materials when delivering courses from the new framework.

RTOs will need to make an assessment of their existing resources in relation to the specific assessment environments applicable to the qualification and units of competency being offered to determine if access to additional resources will be required.

Further information including a comparison of the revised Syllabus and new Training Package to the old Syllabus and Training Package and assessment information from the Training Package is available in the Hospitality Support Materials.

When do students start the courses from the new Hospitality Curriculum Framework?

The Stage 6 Hospitality Curriculum Framework (approved October 2008) is for implementation with Year 11 students from 2009, with the first optional HSC examination in 2010.

Students currently enrolled in Hospitality courses from the previous syllabus will complete the courses they have commenced. The 2009 optional HSC examination will be based on the existing Hospitality (240 indicative hours) course.

When will the new Hospitality Curriculum Framework be available to teachers?

The new syllabus documents are now available on the Board of Studies website at www.boardofstudies.nsw.edu.au/syllabus_hsc/hospitality.html

Trained teachers and schools/colleges and colleges of TAFE NSW currently delivering courses from the Hospitality Curriculum Framework were sent a printed copy of Parts A and B of the Syllabus during Term 4, 2008.

Will secondary teachers need to be retrained to deliver the new Hospitality Curriculum Framework?

School authorities will provide advice to teachers on training issues related to the delivery of the new Hospitality Curriculum Framework.

The Qualifications Recognition and Resource Requirements Committee (QRRRC),convened by the Department of Education and Training, has established sub-committees to determine the teacher qualification requirements for delivery of Industry Curriculum Frameworks in schools. The sub-committees comprise representatives of the three school sectors (DET, AIS and CEC), the relevant Industry Training Advisory Board, TAFE NSW and the Office of the Board of Studies NSW. This committee considers the need for retraining any teachers currently delivering HSC courses once a revised/new framework has been developed and approved.

Why are there no indicative hours attached to the holistic unit SITHCCC027A Prepare, cook and serve food for food service in the 240-hour course?

This unit has been included in the 240-hour course, with an allocation of 0 HSC indicative hours, to allow the commencement of collection of evidence for students enrolled in a training pathway leading to Certificate II in Hospitality (Kitchen Operations).

The Training Package states that final assessment of this unit will be conducted following the completion of other units required for the qualification. However, the collection of evidence will take place over a period of time, and may commence before the completion of other required units. As such it is expected that this holistic unit would be the final unit of competency assessed.

As Certificate II in Hospitality (Kitchen Operations) can only be achieved through enrolment in a Hospitality Specialisation Study (60 or 120 indicative hours) the HSC indicative hour credit for this unit has been allocated within the Specialisation Study where further collection of evidence and the final judgement would take place about whether the holistic unit of competency has been achieved.