To be eligible, learners must be at least 16 years of age. Learners can enter the qualification with no prior experience.<p><strong>Practical Placement</strong> <br>Learners are required to complete 2 weeks of practical placement in a restaurant or café approved by HCB teaching staff. During this period, learners will complete 20 hours per week, totalling 40 hours.<p><strong>Mandatory Service Unit</strong><br>SITHCCC034 – Work effectively in a commercial kitchen (Release 1): Safely and hygienically prepare, cook, and serve menu items for a minimum of 12 complete service periods, covering a combination of breakfast, lunch, and dinner.<p><strong>Practical Placement Discussions</strong> <br>Once learners begin their course, the following will be discussed:<br>1. Practical placement arrangements, including duration.<br>2. Practical Placement Agreement.<br>3. Learner responsibilities as per the Practical Placement Agreement and Holmesglen Practical Placement Guidelines.<br>4. Required evidence to undertake placement, including immunisation records, licences, registrations, WWCC, NDIS check, and National Police Check, depending on the host business.<br>5. Completion of a Practical Placement Disclosure Statement (Learners).<br>6. Completion of a Practical Placement Discussion Checklist (Learners).<p>Learners will be informed about the Practical Placement during their PTR interview. Prior to placement, all learners must complete the Practical Placement Discussion Checklist.<p><strong>Service Demonstration</strong><br>The 12 required services must be demonstrated in an operational hospitality environment, which can be an industry workplace or a simulated industry environment or activity set up for assessment purposes.

Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview. These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.