VEG SCHOOLS
Primary School Program
VEGSC01
This program has been developed specifically for Primary Schools and aligns with the Victorian Curriculum. Join us at Velisha Farms for a unique excursion experience.
Secondary School Program
VEGSC02
VEG Education will run a program for your students at Velisha Farms. Aligned to the Victorian curriculum, VCE subject or VET program, this unique excursion tailored to your students needs.
Virtual Farm Experience
VEGSC03
Developed specifically for schools to experience the fresh produce industry. The virtual experience allows schools to talk to our team live from Velisha Farms and learn about the world of veggies!
Vocational Horticulture
VEGSC04
This program has been developed for senior students looking to understand the horticulture industry with a view to working in the sector.
Certificate II in Cookery
SIT20421
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items.
Certificate II in Hospitality
SIT20322
This qualification reflects the role of individuals who have a defined and limited range of hospitality operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision.
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Certificate II in Hospitality
SIT20316
This qualification reflects the role of individuals who have a defined and limited range of hospitality operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision.
This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
Certificate II in Kitchen Operations
SIT20416
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items.
Certificate III in Catering
SIT30921
This program has been designed for Cookery Trainers to upskill, focussing on cookery skills and sound knowledge of kitchen operations to prepare food items.
Responsible Service of Alcohol
SITSS00071
Responsible practices must be undertaken wherever alcohol is sold, served or supplied, including where alcohol samples are served during on-site product tastings. This unit therefore applies to any workplace where alcohol is sold, served or supplied, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.