Level 2 Hospitality

Year 11 TEF is helpful, but not necessary. Open entry.

In this course, you will learn practical hospitality skills, including safe food handling, food preparation, salad and vegetable cutting, and basic coffee-making techniques. You’ll develop an understanding of commercial kitchen practices and customer service standards, while gaining hands-on experience through catering events. The course also covers theory-based unit standards to reinforce your practical skills and knowledge, preparing you for further study or a career in the hospitality industry.

Note: Students are required to have flat, black, closed leather shoes for kitchen safety, all health and safety procedures must be adhered to as part of the assessment process and industry standards.