THH31502 - Certificate III in Hospitality (Commercial Cookery)

Variety is the spice of life, right?

Course Objectives

The nationally recognised THH31502 — Certificate III in Hospitality (Commercial Cookery) course reflects the role of a qualified cook. Participants in this course will develop practical skills and associated knowledge required for employment as a cook in a hospitality establishment or retail outlet.

This course aims to provide:

1. Training and skills development in Commercial Cookery and kitchen operations;
2. Training that incorporates the following key competencies — collecting, analysing and organising information; planning and organising; working with others; using mathematical ideas and techniques; solving problems and using technology;
3. A specific overview of Commercial Cookery methods and preparation of food;
4. Basic and advanced skills and knowledge for entry to and operation within the hospitality industry;
5. Interpersonal skills essential for a successful career in the hospitality industry.

Career Opportunities

Cookery is the life force of the hospitality industry and an incredibly creative and rewarding occupation. Employment opportunities include working in hotels, motels, restaurants, casinos, clubs and cafes, food processing companies, aeroplane catering, staff restaurants and cafeterias, hospitals, food services and catering companies as a cook or as a chef. Our courses are designed to prepare both apprentices and full time students for a career in commercial cookery. With our help you'll develop the fundamental skills and knowledge required for professional cooking and kitchen management.

Course Content / Structure

This course comprises 28 compulsory units and 3 elective units which make up the total of 29 units required for your THH31502 — Certificate III in Hospitality (Commercial Cookery).

The elective unit selected will be based on advice from the local professional bodies, individual employers and relevance to your current job.

Code	Module Name
Common Core
THHCOR01B	Work with colleagues and customers
THHCOR02B	Work in a socially diverse environment
THHCOR03B	Follow health, safety and security procedures
THHHCO01B	Develop and update hospitality industry knowledge
Hygiene
THHBKA03B	Receive and store kitchen supplies
THHBKA04B	Clean and maintain kitchen premises
THHGHS01B	Follow workplace hygiene procedures
Kitchen Production
THHBCC01B	Use basic methods of cookery
THHBCC02B	Prepare appetisers and salads
THHBCC03B	Prepare stocks and 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
THHBKA01B	Organise and prepare food
THHBKA02B	Present food
THHCCH01A	Prepare, cook and serve food (holistic unit)
Restaurant Cookery
THHCCH02A	Prepare, cook and serve food for menus (holistic unit)
THHBCC10B	Plan and prepare food for buffets
Food Safety
THHBCC11B	Implement food safety procedures
Specific Food
THHBCAT01B	Prepare foods according to dietary and cultural needs
THHBCC13	Plan and control menu-based catering
Customer Service
THHGGA01B	Communicate on the telephone
THHGCS02B	Promote products and services to customers
THHGCS03B	Deal with conflict situations
THHGTR01B	Coach others in job skills
Elective Units
Note: One elective unit will be included from the following units.
THHADCAT03B*	Select catering systems
THHADCC1B*	Prepare pates and terrines
THHADCC05B*	Handle and serve cheese

Entry Requirements

There are no prerequisites for this qualification.

Course Delivery Options

This course is delivered in the workplace at our purpose built commercial kitchen and restaurant cafe. Students have the opportunity to attend to visiting customers and other students. Students will complete assessment books and assessments on line.

Assessment

Assessment is competency based and can include written papers, classroom activities, verbal presentations and the demonstration of work-based competencies.

Qualification

As part of the Australian Qualifications Framework this program is nationally recognised. On successful completion students will be awarded the Certificate III in Hospitality (Commercial Cookery).

Further Study

Certificate IV, Diploma and Advanced Diploma of Hospitality.