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

Course Location and Contact Information

Course Description

The course aims to provide the participant with the skills and knowledge to gain employment as an apprentice or a kitchen worker within a cookery environment. The course also develops an awareness of the hospitality industry.

Career Opportunities

On successful completion of this training program the individual will enhance their opportunity to obtain an apprenticeship, traineeship or employment requiring basic cookery skills within the hospitality industry.

Course Duration

Full-time: 18 Weeks

Course Commencement Dates

January and July.

Entrance Requirements

Nil

Application Procedures

Apply directly to the Hospitality Department

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 may use the Pre-Apprenticeship (Commercial Cookery) to gain entry into the Certificate III in Hospitality (Commercial Cookery) - (Apprenticeship). Credit may be given for completed subjects/modules.

Course Outline

THHBKA04B Clean & Maintain Premises (10 hrs)
THHBCC01B Use Basic Methods of Cookery (45 hrs)
THHBKA01B Organise & Prepare Foods (20 hrs)
THHGHS01B Follow Workplace Hygiene Procedures (15 hrs)
VBK164 Workplace Education (270 hrs)
THHBCC00B Prepare Sandwiches (6 hrs)
THHBCAT04B Operate a Food Outlet (36 hrs)
UBP517 Process Financial Transactions (25 hrs)
THHCOR03B Health, Safety and Security Procedures (5 hrs)
THHBKA03B Receive and Store Kitchen Supplies (10 hrs)
THHCOR02B Work with Colleagues and Customers (18 hrs)
THHCOR02B Work in Socially Diverse Environment (18 hrs)
THHCO01B Develop and Update Hospitality Knowledge (22 hrs)
THHBCC03B Prepare stocks, sauces and soups (35 hrs)
THHBKA02B Present Food (6 hrs)

Total Hours - 541

Assessment Methods

• practical assessment
• assignments
• class work
• self assessment.

Materials

Students will need to purchase uniforms and equipment.

Links

The Victorian Government makes a significant contribution to these programs.