IIBIT. ||| Certificate III in Hospitality (Commercial Cookery) |||

THH31502 Certificate III in Hospitality (Commercial Cookery)

Qualification Name:	Certificate III in Hospitality (Commercial Cookery)
NTIS CODE:	THH31502
Total Duration:	52 weeks
Tuition Fee:	$11,700
Uniform +Tool Kit + Books:	$680
CRICOS Code:	061033G
IIBIT CRICOS Provider Number:	01917B

Course Description:

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.

Career Opportunities:

A Graduate of the Certificate III in Hospitality (Commercial Cookery) training program could work in the following positions throughout an organization:

Chef de partie
Cook

Assessment Methods:

Assessment is based on the elements, performance criteria, key competencies and dimensions of competence specified and the assessment methods are aligned to the evidence guide in the relevant units of competency from the THH02 Hospitality Training Package (Australia). Assessment methods include direct observation, oral questioning, actual work samples; a practical activity, report projects, exercises, written tests.

Entrance Requirements:

Completion of Year 11 and above without any computing exposure or equivalent and IELTS 5.5.

Study Path:

Our Business Courses have been developed according to the requirements of the Hospitality Training Package (THH02) and have been approved for delivery by the NSW Vocational Education and Training Accreditation Board (VETAB). They are nationally recognised Qualification with the Australian Qualifications Framework (AQF).

Training is delivered in stages which correspond to AQF Levels III.

Upon successful completion of this course students may gain employment as qualified cook or continue their studies in Certificate IV Hospitality (commercial Cookery)

This course consists of 28 Core Units and 3 Electives

Code	Module	National Competency Codes	National Competency Units
Hospitality 101	Introduction to Hospitality	THHBKA03B	Receive and store kitchen supplies
		THHGHS01B	Follow Workplace Hygiene Procedures
		THHCOR03B	Follow Health, safety and security Procedures
		THHHCO01B	Develop and Update Hosp: Industry knowledge
Hospitality 102	Business Communication	THHCOR01B	Work with college and customers
Hospitality 102	Business Communication	THHCOR02B	Work in Socially Diverse Environment
Hospitality103	Commercial Cookery	THHBCC01B	Use basic methods of cookery
		THHBKA01B	Organize and prepare food
		THHBKA02B	Present Food
		THHBKA04B	Clean and Maintain kitchen premises
Hospitality 201	Hospitality Operations 1	THHGCS02B	Promote products and services to customer
		THHGCS03B	Deal with conflict situations
		THHGGA01B	Communicate on Telephone
		THHGTR01B	Coach others in job skills
Hospitality 202	Plan and select Catering System	THHADCAT03B	Select catering systems
		THHBCC13A	Plan and control menu based catering
		THHBCC11B	Implement food safety procedures
Hospitality 203	Commercial cookery 2	THHBCC02B	Prepare appetisers and salads
		THHBCC03B	Prepare stocks, sauces and soups
		THHBCC04B	Prepare vegetables, eggs and farinaceous dishes
		THHBCC06B	Prepare and Cook seafood
Hospitality 301	Commercial Cookery 3	THHBCC05B	Prepare and cook poultry and game
		THHBCC07B	Select, prepare and cook meat
		THHBCC08B	Prepare hot and cold desserts
		THHBCC09B	Prepare pastry, cakes and yeast goods
		THHBCC10B	Plan and prepare food for buffets
Hospitality 401	Commercial cookery 4	THHADCC05B	Handle and serve cheese
		THHBCAT01B	Prepare foods to meet dietary and cultural needs
		THHCCH01A	Prepare, cook and serve food (holistic unit)
		THHADCC01B	Prepare pates and terrines
		THHCCH02A	Prepare, cook and serve food for menus (holistic unit)

Note: All pre-requisite units are included in these sample training programs

Three Elective Units taken from

Cert III in hospitality (commercial cookery)/ commercial/professional cook in large restaurant (THHADCCAT03B – Select catering systems )
Cert III in hospitality (commercial cookery)/ commercial/professional cook in large restaurant (THHADCC1B- prepare pates and terrines)
Cert III in hospitality (commercial cookery)/ commercial/professional cook in large restaurant (THHADCC05B- Handle and serve cheese)