THH41302 Certificate IV in Hospitality (Commercial Cookery)
Qualification: Certificate IV (AQF)
Training Package: THH02 Hospitality
TAFE NSW Course No: 2675
This course is for qualified cooks who want to develop professionally in the areas of practical cookery and kitchen management. You will develop a broad range of practical and theoretical skills for the management of a dynamic and innovative kitchen environment.
This course builds on the trade cook's qualification by providing more advanced practical cookery skills. In addition you will develop human resource and communication skills for effective supervision, customer service, marketing, sales and team development, whilst exercising your own judgement and flair.
Career Opportunities: Executive chef, chef de partie.
Articulation: When you finish this course you may be eligible to do the THH51202 Diploma of Hospitality Management, TAFE course no: 9545. You may also be eligible to apply to do the Bachelor of Applied Science (Food Service Operations) at the University of Western Sydney.
Entry Requirements: THH31502 Certificate III in Hospitality (Commercial Cookery), TAFE course no: 2674 or equivalent or 4 years industry experience.
| Competency /Units | |
| BSBCMN205A | Use business technology |
| BSBCMN213A | Produce simple word-processed documents |
| FDFCDSCPTA | Conduct a product tasting (standard) |
| FDFCDSEWA | Evaluate wines (standard) |
| FDFCDSEWAA | Evaluate wines (advanced) |
| FDFCDSSPTA | Conduct a product tasting (specialised) |
| FDFCDSWTIA | Promote wine tourism information |
| THHADCC01B | Prepare pates and terrines |
| THHADCC02B | Plan, prepare and display a buffet |
| THHADCC04B | Prepare portion controlled meat cuts |
| 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 |
| THHADFB01B | Provide specialist advice on food |
| THHADFB02B | Provide specialist advice on wine |
| THHADFB03B | Prepare and serve cocktails |
| THHADFB07B | Provide silver service |
| THHADG03B | Provide responsible gambling services |
| THHADPT01B | Prepare bakery products for patissiers |
| THHADPT02B | Prepare and present gateaux, tortes and cakes |
| THHADPT03B | Present desserts |
| THHADPT04B | Prepare and display petits fours |
| THHADPT05B | Prepare and model marzipan |
| THHADPT06B | Prepare desserts to meet special dietary requirements |
| THHADPT07B | Prepare and display sugar work |
| THHADPT08B | Plan, prepare and display sweet buffet show pieces |
| THHASC01A | Use basic Asian methods of cookery |
| THHASC06A | Prepare rice and noodles for Asian cuisines |
| THHBCAT01B | Prepare foods according to dietary and cultural needs |
| 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 |
| THHBFB00B | Clean and tidy bar areas |
| THHBFB01B | Operate a bar |
| THHBFB02B | Provide a link between kitchen and service areas |
| THHBFB03B | Provide food and beverage service |
| THHBFB04B | Provide table service of alcoholic beverages |
| THHBFB05B | Operate cellar systems |
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:
Campuses:
Coffs Harbour Education Campus - Flexible Delivery. For more information contact Ian Holdaway on (02) 6659 3000.
Kingscliff - This course is available to international students or students paying full commercial price. For more information contact Kingscliff Campus on +61 2 6674 7200.
Port Macquarie - You need to hold a Certificate III level qualification in Commercial Cookery to apply for this course.
Part-time, one evening per week for 18 weeks, theory and practical on-campus.
For more information contact Matt Armstrong on (02) 6581 6200.
