Course Description
Career Opportunities
Course Duration
Course Commencement Dates
Entrance Requirements
Application Procedures
Skills Recognition - Exemptions/Transfers
Pathways to Further Study
Course Outline
Assessment Methods
Materials
Qualification

National Code: THH31502

Course Location and Contact Information

Course Description

This course is designed for applicants who are employed as an Apprentice Cook. They can be employed either full-time or part-time or still attending secondary school. The course provides participants with the skills, knowledge and attitudes to meet the demands of the culinary industry. It is preferred that full-time students enrolling in this certificate have some recent industry experience or are working part-time in the industry. All modules are nationally accredited.

Career Opportunities

Graduates of the Certificate III in Hospitality (Commercial Cookery) may gain employment as qualified Chefs/Cooks in a variety of establishments. These may include:

• Hotels/Motels
• Hospitals/Nursing Homes


• Restaurants/Bistros


• Shipping Lines


• Boarding Schools


• Resorts


• Reception centres


• Catering Companies.

Course Duration

Full-time (apprentices): Not available
Full-time (non-apprentices): One year
Part-time: Three years

Course Commencement Dates

January and July.

Entrance Requirements

Applicants wishing to become apprentices must be employed and have signed a training agreement between themselves and their employer. There is no educational prerequisites for this course. Students should have basic literacy and mathematics skills.

Application Procedures

Apply directly to the Hospitality Department There are two intakes per year in January and July.

Skills Recognition - Exemptions/Transfers

Applicants who are admitted to the course may be granted exemption from some units if they have passed equivalent studies at another institution.

Details and application procedures are available from the Hospitality Department.

Pathways to Further Study

Students can use the Certificate III in Hospitality (Commercial Cookery) to gain entry into Certificate IV in Cookery and Hospitality courses. Credit may be given for completed subjects/modules.

Course Outline

FDFCDSEWA Evaluate Wines (Standard) (36 hrs)
THHBKA01B Organise & Prepare Food (18 hrs)
THHBKA02B Present Food (inter) (6 hrs)
THHBKA03B Receive & Store Stock (inter) (9 hrs)
THHBKA04B Clean & Maintain Premises (inter) (9 hrs)
THHBCC00B Prepare Sandwiches (6 hrs)
THHBCC01B Use Basic Methods of Cookery (40 hrs)
THHBCC03B Prepare Stocks, Sauces & Soups (31 hrs)
THHGHS01B Follow Workplace Hygiene Procedures (15 hrs)
THHCOR03B Follow Health, Safety & Security Procedures (5 hrs)
THHHCO01B Develop & Update Hospitality Industry Knowledge (25 hrs)
THHBCC02B Prepare Appetisers & Salads (22 hrs)
THHBCC05B Prepare & Cook Poultry & Game (21 hrs)
THHCCH01A Prepare Cook & Serve Food (50 hrs)
THHBCC11B Implement Food Safety Procedures (27 hrs)
THHBCC04B Prepare Vegetables, Eggs & Farinaceous Dishes (45 hrs)
THHBCC06B Prepare & Cook Seafood (28 hrs)
THHBCC08A Prepare Hot & Cold Desserts (42 hrs)
THHBCC09A Prepare Pastry, Cakes & Yeast Goods (35 hrs)
THHCCH02A Prepare Cook & Serve Food for Menus (80 hrs)
THHBCC07B Identify & Prepare Meat (55 hrs)
THHGTR01B Coach others in Job Skills (21 hrs)
THHBCA01B Prepare Foods According to Specific Cultural & Dietary Needs (63 hrs)
THHCOR01B Work with Colleagues & Customers (22 hrs)
THHCOR02B Work in a Socially Diverse Environment (22 hrs)
THHGCS03B Deal with Conflict Situations (21 hrs)
THHGLE01B Monitor Work Operations (33 hrs) **
THHBCC13B Plan & Control Menu Based Catering (27 hrs)
THHSCAT02B Plan Catering for an Event or Function (33 hrs) *
THHGCS05B Organise In-House Functions (36 hrs) *
THHBCC10B Plan & Prepare Food for Buffets (23 hrs)
THHGCS02B Promote Products & Services to Customers (40 hrs)
THHGGA01B Communicate on the Phone (5 hrs)
THHADCAT03B Select Catering Systems (33 hrs) **

Total Hours - 916

* Offered only to non-apprentices (full-time)
** Offered only to apprentices (part-time)

Assessment Methods

• practical assessment


• assignments


• class work


• self evaluation


• direct observation.

Materials

• specified text books
• complete chef's uniform


• knife kit.

Further details can be obtained from the Hospitality Department.

Qualification

As part of the Australian Qualifications Framework this program is nationally recognised. On successful completion students will be awarded the Certificate III in Hospitality (Commercial Cookery).

Links

The Victorian Government makes a significant contribution to these programs.