Southern Cross Campus Southern Cross Campus

Level 2 Hospitality

202HOS
Course Description Recommended Prior Learning

Level 1 Hospitality and a strong interest in this area


In Level 2 Hospitality you will further develop the skills and knowledge gained in the previous year, however new students are also welcome- just bring with you a genuine interest in food, and a desire to pursue a career in the hospitality industry! The comprises both cookery standards (preparing a variety of hot and cold dishes) and hospitality standards (table-service and espresso coffee-making). You will practise a range of cooking methods including grilling, frying, roasting and baking. The course is mostly practical, with a small written component only. You will also be expected to help cater for school functions and to practise your skills in the school café, giving you the opportunity to prepare food for, and serve to, real customers!


Learning Areas:

Hospitality


Assessment Policy & Procedures
Pathway

Level 3 Hospitality

Career Pathways

Holiday Park Manager, Air Force Aviator, Air Force Officer, Army Soldier, Bartender, Hotel/Motel Manager, Deckhand, Hotel Porter, Health and Safety Adviser, Navy Sailor, Navy Officer, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Meat/Seafood Process Worker, Microbiologist, Cafe Worker, Chemical Engineer, Biotechnologist, Brewer, Dairy Processing Operator, Buyer, Waiter/Waitress, Chemical Production Operator, Science Technician, Medical Laboratory Scientist, Crop Farmer/Manager, Demonstrator, Maitre d’Hotel, Forensic Scientist, Electronics Trades Worker, Environmental/Public Health Officer, Marine Engineer, Food and Beverage Factory Worker, Food Technologist, Service Station Attendant, Hunter/Trapper, Health Promoter, Nanny/Child Carer, Winemaker, Packhouse Worker, Photographer, Production Manager, Orchard Farmer/Manager, Cook, Baker, Butcher, Cafe/Restaurant Manager, Kitchenhand, Chef, Dietitian, Agricultural/Horticultural Scientist, Biochemist


Disclaimer

Any information, costs or standards may change.