THH31502 Certificate III in Hospitality - Commercial Cookery - Non Trade
Qualification: Certificate III (AQF)
Training Package: THH02 Hospitality
TAFE NSW Course No: 2662
This course is for people who want to work in the cookery sector of the hospitality industry. The course has been designed to offer training as a cook for those who don't have an apprenticeship. This course does not qualify you as a trade cook.
You will develop skills needed to prepare and serve a full range of meals in a professional manner. Hospitality work experience will give you an opportunity to develop your skills in a kitchen or retail food environment.
Career Opportunities: Cook in a hospitality establishment or retail outlet.
Articulation: When you finish this course you may be eligible to do a range of Certificate IV level courses in Hospitality.
Entry Requirements: NSW School Certificate (or equivalent, from another educational authority), plus current and relevant work experience.
| Competency Units | |
| ICAITU128A | Operate a personal computer |
| MEM16.2AB | Participate in formal interviews and negotiations |
| THHADCC01B | Prepare pates and terrines |
| THHADCC05B | Handle and serve cheese |
| THHADCC06B | Prepare chocolate and chocolate confectionery |
| THHADCC07B | Select, prepare and serve specialised food items |
| THHADCC08B | Select, prepare and serve specialist cuisines |
| THHASC01A | Use basic Asian methods of cookery |
| THHASC06A | Prepare rice and noodles for Asian cuisines |
| THHBCAT01B | Prepare foods according to dietary and cultural needs |
| THHBCAT03B | Transport and store food in a safe and hygienic manner |
| THHBCAT04B | Operate a fast food outlet |
| THHBCAT05B | Apply cook-chill production processes |
| THHBCAT06B | Apply catering control principles |
| THHBCAT07A | Apply cook-freeze production processes |
| THHBCC00B | Prepare sandwiches |
| THHBCC01B | Use basic methods of cookery |
| THHBCC02B | Prepare appetisers and salads |
| THHBCC03B | Prepare stocks, sauces and soups |
| THHBCC04B | Prepare vegetables, eggs and farinaceous dishes |
| THHBCC05B | Prepare and cook poultry and game |
| THHBCC06B | Prepare and cook seafood |
| 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 |
| THHBCC11B | Implement food safety procedures |
| THHBCC13A | Plan and control menu based catering |
| THHBFB02B | Provide a link between kitchen and service areas |
| THHBFB03B | Provide food and beverage service |
| THHBFB09B | Provide responsible service of alcohol |
| THHBFB10B | Prepare and serve non-alcoholic beverages |
| THHBFB11B | Develop and update food and beverage knowledge |
| THHBFB12B | Prepare and serve espresso coffee |
| THHBKA01B | Organise and prepare food |
| THHBKA02B | Present food |
| THHBKA03B | Receive and store kitchen supplies |
| THHBKA04B | Clean and maintain kitchen premises |
| THHCCH01A | Prepare, cook and serve food |
| THHCCH02A | Prepare, cook and serve food for menus |
| THHCOR01B | Work with colleagues and customers |
| THHCOR02B | Work in a socially diverse environment |
| THHCOR03B | Follow health, safety and security procedures |
| THHGCS02B | Promote products and services to customers |
| THHGCS03B | Deal with conflict situations |
| THHGGA01B | Communicate on the telephone |
| THHGHS01B | Follow workplace hygiene procedures |
| THHGTR01B | Coach others in job skills |
| THHHCO01B | Develop and update hospitality industry knowledge |
| THHS2CC3B | Develop a food safety program |
Applying and enrolling:
Semester 2 2008: Places may be available in some units. Contact the campus for details.
Campuses:
Port Macquarie - contact Matt Armstrong on (02) 6581 6200.
Semester 1 2009: TAFE NSW Statewide application form by 31 October 2008. Late applications will be accepted.
Campuses:
Kingscliff - Part-time day or evening.
Contact Dwayne Maher or Dennis Corrigan on (02) 6674 7200 for more information.
Port Macquarie - Full-time day, 25 hours (4 days/nights) per week for 1 year.
For more information contact Matt Armstrong on (02) 6581 6200.
