THH42502 Certificate IV in Hospitality (Catering Operations)
Qualification: Certificate IV (AQF)
Training Package: THH02 Hospitality
TAFE NSW Course No: 2677
This course is for people who want to work as a catering supervisor in the hospitality sector. You will develop hospitality operational, financial and food preparation skills. You must complete 29 core modules plus elective modules to make up the required 8 units of competency.
Career Opportunities: Catering supervisor, hospitality supervisor.
Articulation: When you finish this course you may be eligible to do the THH51202 Diploma of Hospitality Management, TAFE course no: 9546 or the Advanced THH60202 Diploma of Hospitality Management, TAFE course no: 9546. These courses offer options to access a number of university degrees.
Entry Requirements: NSW School Certificate (or equivalent from another educational authority) or Mature age entry. STUDENTS MUST BE 18 YEARS OR OLDER TO COMPLY WITH THE NSW LIQUOR ACT to undertake modules that include the service of alcohol.
Student Selection: Your application will be assessed using the following criteria: 1. Previous education and training 2. Relevant workplace and life experience, including part-time, casual and voluntary work 3. Relevance of course to further learning and/or career plans.
Selection Method: Your selection into this course will be based on the information provided on the TAFE NSW Application Form.
| Competency Units | |
| BSBCMN205A | Use business technology |
| BSBCMN213A | Produce simple word-processed documents |
| FDFCDSEWA | Evaluate wines (standard) |
| THHADCAT02B | Develop menus to meet special dietary and cultural needs |
| THHADCAT03B | Select catering systems |
| 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 |
| THHADSFA | Select, prepare and serve specialised food items |
| THHASC01A | Use basic Asian methods of cookery |
| THHASC02A | Produce appetisers and snacks for Asian cuisines |
| 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 |
| 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 |
| 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 |
| THHBFB09B | Provide responsible service of alcohol |
| THHBFB10A | 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 |
| 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 |
Applying and Enrolling: This course is currently not available. For alternative courses see the Tourism, Hospitality, Retail and Personal Services Faculty course list.
