THH31502 Certificate III in Hospitality (Commercial Cookery)
Qualification: Certificate III (AQF)
Training Package: THH02 Hospitality
TAFE NSW Course No: 2674
This course is for apprentices who want to become qualified cooks and chefs. You will acquire the skills and knowledge needed to operate as a trade cook or chef in a commercial kitchen environment. You will learn about communication, occupational health and safety procedures and workplace hygiene. You will learn how to produce quality foods, plan menus, control costs and work as part of a team in a kitchen/hospitality environment. Practice skills will be developed for the hygienic preparation and service of a range of meals in a professional manner. The course is aligned with the Hospitality Industry Training Package (THHO2) and contains a group of elective modules specific for various industry sectors.
Career Opportunities: Qualified trade cook or chef in any hospitality establishment.
Articulation: When you finish this course you can may be eligible to do a range of Certificate IV level courses in Hospitality.
Entry Requirements: All entrants currently undertaking an apprenticeship. NSW School Certificate (or equivalent, from another educational authority).
| Competency Units | |
| BSBCMN205A | Use business technology |
| BSBCMN213A | Produce simple word-processed documents |
| 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 |
| THHBCAT06B | Apply catering control principles |
| 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 |
| THHBCC13B | Plan and control menu-based catering |
| THHBCC14B | Organise bulk cooking operations |
| 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 |
| THHGLE08B | Lead and manage people |
| THHGTR01B | Coach others in job skills |
| THHHCO01B | Develop and update hospitality industry knowledge |
| THHS2CC1B | Monitor catering revenue and costs |
| THHS2CC2B | Establish and maintain quality control |
Applying and Enrolling: For apprentices.
Campuses:
Coffs Harbour Education Campus (CHEC) - For Apprentices.
Part-time day/evening. 8 hours per week for 3 years.
Contact the Head Teacher, Ian Holdaway on (02) 6659 3000 to discuss enrolling in this course.
Grafton - For students who have completed THH22002 Certificate II in Hospitality (Kitchen Operations).
Part-time, 1 day/night per week for 36 weeks, Mondays, 9.00 am - 5.00 pm plus some evenings for functions.
Contact the Head Teacher, Lyndel Bailey or Vicki Toscan on (02) 6641 1600 to discuss enrolling in this course.
Kingscliff - For Apprentices. Part-time day/evening, 8 hours per week for 2.5 years.
Contact Dwayne Maher or Dennis Corrigan on (02) 6674 7200 for more information.
Port Macquarie - For Apprentices. Part-time day, or block release (3 x 12 blocks per year).
Contact Matt Armstrong on (02) 6581 6200 for more information.
Wollongbar - For apprentices only. 1 day per week for 3 years, either Mondays, Tuesdays, Wednesdays or Thursdays.
Contact Mary Allan on (02) 6620 4700 to discuss enrolling in this course.
Information sheet, Kingscliff Campus, Semester 2 2008