Registered Training Organization

Registered Training Organization (RTO)

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Vocational Education and Training provides individuals with the skills, knowledge and attitude required for work.
Vocational Education and Training provides the framework for the operation of the apprenticeship system in Ausalia.

Who can undertake VET?

Anyone, any age can undertake Vocational Education and Training, ranging from those already working in industry to school leavers and students in year 11 and 12 at high school.

Where can you go to do VET?

Registered Training Organizations (RTOs) are organizations where you can go to undertake Vocational Education and Training. An RTO might be a TAFE College, a private training provider, a community college or a secondary school.

Vocational Education and Training in our industry is based on the Hospitality Training Package.

What is the Hospitality Training Package?

Training Packages underpin the training system in Australia. They are developed by industry to meet specific needs and are reviewed every three years to ensure they are up to date. The Hospitality Training Package describes the skills, knowledge and attitude needed to perform effectively in the workplace.

The training package consists of three (3) core components:

a set of nationally endorsed competency standards,
qualifications, and
assessment guidelines

Competency standards describe the skills, knowledge and attitude to perform certain work in the industry.
Examples of Competency Standards are:

Provide food and beverage service
Receive and store kitchen supplies

Competency standards include guidelines for measuring whether a person has obtained the required skills or not – these are the assessment guidelines.

Competency standards are then packaged to form a range of nationally recognized qualifications.

The qualifications in the Hospitality Training Package are designed to reflect the actual jobs that are to be carried out in the enterprises.

For example:

Certificate I in Hospitality (Kitchen Operations) is designed to reflect the role of entry-level employees who perform routine tasks in the kitchen under direct supervision eg a kitchen attendant.

Certificate III in Hospitality (Operations) is designed to reflect the role of “hospitality employees who perform a range of skilled operations with the need to apply discretion and judgment” eg a waiter in a restaurant