The course is delivered across 54 weeks over 6 terms.
The delivery mode is a blended delivery mode combining classroom and online delivery.
Classroom Learning This blended mode means we conduct face-to-face delivery for 15 hours per week supplemented by structured eSpace online learning for 5 hours per week. Once you start the course, the trainers will explain how the classes will run 15 hours per week in the classroom. Classroom learning includes lectures supported by powerpoint plus visual topic content, with practice time and lots of group and oral work.
Structured eSpace Online Learning There is an extra 5 hours per week programmed outside class time when you revise and practice to reinforce classroom learning. The eSpace online learning is set up by unit and topics so it is easy for you to explore and then work through each unit of study. Some people will move more quickly through the material and others may take a bit more time depending on your confidence in the topics.
Work placement is in a hospitality environment in Term 2.
We have referred to the SIT Training Package implementation guides for work placement. There is a unit that requires mandatory work placement in a Hospitality environment.The placement is completed in Term 2 Block B The unit is:
SITHKOP013* Plan cooking operations– Up to 100 hours timetabled This unit’s performance evidence requires the supervision of food production processes & monitoring and reporting on the quality of kitchen outputs.
||Face to Face (15 hours/week)
||Online (5 hours/week)
|Day Option 2 days
8.00 am – 4.00 pm
|Lectures, group work, oral
work, case studies, business
|Evening Option 3 evenings
4.00pm – 9.30pm
(in your own time).
Revise and practice