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: THH11102

Course Location and Contact Information

Course Description

Certificate I in Hospitality (Kitchen Operations) is suitable for students with disabilities particularly those with individual learning needs. The course aims to provide:

• Students with a range of vocationally orientated skills
• Training in such areas as occupational health and safety, cleaning and basic food preparation skills which will equip them for a range of employment opportunities in commercial kitchens

Career Opportunities

Graduates of this course may gain employment at entry level into hospitality or related areas.

Course Duration

Full-time: One year (540 hrs)
Part-time: 2 to 3 years

Course Commencement Dates

February.

Entrance Requirements

Applicants must be 16 years or over. They must also:

• have special learning needs (possibly associated with intellectual, learning or psychological disability)
• have potential and motivation for employment
• be interested in working in an NMIT-based program
• have the support of his or her family or advocate.

Application Procedure

1. The applicant can be recommended by a professional person who has a good knowledge of the applicant or the applicant may refer themselves.
2. The referee or applicant is required to complete the "Application for Interview" form.
3. A representative of NMIT interviews the applicant and family or advocate.
4. Applications close 31 October. Applicants will be interviewed in November/December.

Skills Recognition - Exemptions/Transfers

Students may be eligible for exemptions/transfers on the basis of previous qualifications.

Pathways to Further Study

The Certificate I in Hospitality (Kitchen Operations) has been developed in accordance with state and national requirements as a stream vocational training program. Students will have the opportunity to gain credits within other areas of the hospitality industry in particular units of the Apprenticeship in Cooking as well as credits into other levels of commercial cookery. Articulation into other courses will depend on the students' aspirations, needs and skills.

Course Outline

THHBKA01B Organise and Prepare Food (56 hrs)
THHBKA02B Present Food (16 hrs)
THHBKA03B Receive and Store Kitchen Stock (28 hrs)
THHBKA04B Clean and Maintain Kitchen Premises (28 hrs)
THHBCC01B Use Basic Methods of Cookery (122 hrs)
THGHS01B Follow Workplace Hygiene Procedures (42 hrs)
THHCOR03B Follow OH&S and Security Procedures (14 hrs)
THHHC001B Develop & Update Hospitality Industry Knowledge (68 hrs)
THHCOR01B Work with Colleagues and Customers (42 hrs)
THHCOR02B Work in a Socially Diverse Environment (28 hrs)
THHBCC02B Prepare Appetisers & Salads (50 hrs)
THHBCC00B Prepare Sandwiches (46 hrs)

Total Hours - 540

Please note: It is anticipated this course will be re-accredited late 2006.

Assessment Methods

Assessment is competency based. Satisfactory completion of each element will be required before a unit is considered achieved. Some competencies may be assessed as part of the NMIT- based training, while others may be achieved through on-the-job training. Assessment methods will respect the individual's learning style. Methods of assessment may include:

• observation
• demonstration
• oral questioning
• practical exercise
• discussion.

Methods may vary in response to specific needs of the learner. The integrity of the element and
performance criteria will be maintained.

Materials

• stationery
• watch
• black t-shirt
• black pants
• closed leather black shoes or boots
• black plastic apron
• black cook's hat

Qualification

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

Links

Work Education Centre Vodcast

The Victorian Government makes a significant contribution to these programs.