Cooking School Course Code:
THH41302
Commercial Cooking
Certificate IV in Hospitality
Our cooking school's Chef training programme is delivered over a 74 week period. The students spend 1 day in off-the-job classes with 2 days in a kitchen environment ( demonstration and commercial kitchens ) with an average schedule of 21 hours per week.
When our students are in the commercial kitchen, they are required to complete a specified number of practical assessments. Once all assessments have been completed successfully, students are deemed ready to achieve this qualification and enter the workforce or continue towards completion of the remaining units required for the Diploma of Hospitality Management qualification ( Commercial Cookery Stream ) for a total of 2 years full time study.
The Certificate IV in Hospitality ( Commercial Cookery ) THH41302 represents a qualification that is based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which involves team leadership, management and increased responsibility for better outcomes. It reflects the role of a qualified Chef.
The Chef Course includes all units of competency from the Certificate III in Hospitality Commercial Cookery.
18 months full time
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THHADCC05B Handle and serve cheese |
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THHBCAT01B Prepare foods according to dietary and cultural needs |
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THHBCAT03B Transport and store food in a safe and hygienic manner |
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THHBCC00B Prepare sandwiches |
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THHBCC01B Use basic methods of cookery |
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THHBCC02B Prepare appetisers and salads |
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THHBCC03B Prepare stocks and sauces and soups |
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THHBCC04B Prepare vegetables, eggs and farinaceous dishes |
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THHBCC05B Prepare and cook poultry and game |
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THHBCC06B Prepare and cook seafood |
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THHBCC07B Select, prepare and cook meat |
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THHBCC08B Prepare hot and cold desserts |
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THHBCC09B Prepare pastry, cakes and yeast goods |
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THHBCC10B Plan and prepare food for buffets |
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THHBCC11B Implement food safety procedures |
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THHBCC13 Plan and control menu-based catering |
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THHBFB09B Provide responsible service alcohol |
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THHBKA01B Organise and prepare food |
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THHBKA02B Present food |
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THHBKA03B Receive and store kitchen supplies |
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THHBKA04B Clean and maintain kitchen premises |
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THHCCH01A Prepare, cook and serve food ( holistic unit ) |
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THHCCH02A Prepare, cook and serve food for menus (Holistic Unit) |
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THHCOR01B Work with colleagues and customers |
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THHCOR02B Work in a socially diverse environment |
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THHCOR03B Follow health, safety and security procedures |
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THHGCS02B Promote products and services to customers |
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THHGCS03B Deal with conflict situations |
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THHGFA06A Interpret Financial Information |
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THHGGA01B Communicate on the telephone |
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THHGGA07B Control and Order Stock |
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THHGHS01B Follow workplace hygiene procedures |
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THHGLE01B Monitor Work Operations |
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THHGLE02B Implement Workplace Health, Safety & Security Procedures |
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THHGLE07B Recruit and select staff |
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THHGLE08B Lead and Manage People |
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THHGTR01B Coach others in job skills |
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THHHCO01B Develop and update hospitality industry knowledge |
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THHS2CC1B Monitor Catering Revenue & Costs |
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THHS2CC2B Establish and Maintain Quality Control |
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THHS2CC3B Develop a Food Safety Program |
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THHSCAT04B Design menus to meet market needs |
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THHADCC06B Prepare chocolate and chocolate confectionery |
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THHADPT07B Prepare and display sugar work |
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THHADPT08B Plan, prepare and display sweet buffet show pieces |
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THHBCAT02B Packaged prepared food stuffs |
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THHBFB12B Prepare and serve espresso coffee |
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THHSPT01B Plan coffee shop layout, menu and storage |
Last updated: 18 Oct 2007
© Copyright 2005
Academia International,
a registered business name of Australian Academy of Vocational Education
and Trades Pty. Ltd.
RTO 21595 CRICOS Provider 02634E