THH22002 Certificate II in Hospitality (Kitchen Operations)

Qualification: Certificate II (AQF)
Training Package: THH02 Hospitality
TAFE NSW Course No: 2673

This course is for people who want to work in a commercial kitchen. You will acquire the skills and knowledge needed for fundamental cookery duties. You will develop a range of specialised kitchen skills in the preparation, cooking and service of foods and learn how to work as part of a team in a hospitality operation. Emphasis is placed on the practical application of cookery principles, implementation of food safety procedures and the presentation of foods for a range of hospitality establishments.

Career Opportunities: Cook in a hospitality establishment or retail food outlet.

Articulation: When you finish this course you can get advanced standing in THH31502 Certificate III in Hospitality (Commercial Cookery), TAFE course no: 2674 and a range other of Certificate III courses in Hospitality.

Entry Requirements: NSW School Certificate (or equivalent from another educational authority).

Competency Units
THHADCC05B	Handle and serve cheese
THHASC01A	Use basic Asian methods of cookery
THHBCAT01B	Prepare foods according to dietary and cultural needs
THHBCAT02B	Package prepared foodstuffs
THHBCAT03B	Transport and store food in a safe and hygienic manner
THHBCAT04B	Operate a fast food outlet
THHBCAT05B	Apply cook-chill 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
THHBCC11B	Implement food safety procedures
THHBCC13B	Plan and control menu-based catering
THHBCC14B	Organise bulk cooking operations
THHBFB02B	Provide a link between kitchen and service areas
THHBFB09B	Provide responsible service of alcohol
THHBFB10B	Prepare and serve non-alcoholic beverages
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
THHCH02A	Use the principles and methods of Chinese cookery
THHCOR01B	Work with colleagues and customers
THHCOR02B	Work in a socially diverse environment
THHCOR03B	Follow health, safety and security procedures
THHGFA01B	Process financial transactions
THHGGA01B	Communicate on the telephone
THHGHS01B	Follow workplace hygiene procedures
THHGTR01B	Coach others in job skills
THHHCO01B	Develop and update hospitality industry knowledge

Applying and Enrolling:

Semester 2, 2008: Places may be available in some units. Contact the campus for details.

Campuses:

Coffs Harbour Education Campus - contact Jacqui Hambly on (02) 6659 3000. Grafton - contact Lyndel Bailey or Vicki Toscan on (02) 6641 1700.
Port Macquarie - For trainees. Contact Matt Armstrong on (02) 6581 6200. Wollongbar - Contact the Tourism and Hospitality section on (02) 6620 4700 (Monday - Wednesday) for more information.

Semester 1 2009: North Coast Institute application form by 31 October 2009. Late applications will be accepted.

Coffs Harbour Education Campus - Full-time, 3 days (approx 20 hours) a week over 18 weeks. There are also some evening classes for functions.
For more information contact Jacqui Hambly on (02) 6659 3000

Grafton - Full-time, 3 days per week for 18 weeks, Tuesdays to Thursdays, 9.00 am - 3.30 pm.
For more information contact Lyndel Bailey or Vicki Toscan on (02) 6641 1600.

Port Macquarie - For trainees. Flexible delivery.
For more information contact Matt Armstrong on (02) 6581 6200.

Wollongbar - Full-time, 4 days per week including one night per week for 18 weeks, Mondays - Wednesdays, 9.00 am - 5.00 pm and Thursdays, 2.00 pm - 9.30 pm, plus one day per week work experience
or
Part-time study.
For more information contact the Tourism and Hospitality section on (02) 6620 4700