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Certificate IV in Hospitality

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Certificate IV Hospitality, Commercial, Cooking, Schools, THH41302, chef

 

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Certificate IV Hospitality, Commercial, Cooking, Schools, THH41302, chef

Certificate IV in Hospitality ( Commercial Cookery ) THH41302

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.

Cooking School Course Code:

THH41302

Duration:

18 months full time

Cooking School Course Schedule & Course Fees:

Australian Student or International Student

Course Units:

THHADCC05B     Handle and serve cheese

Chief, Training

THHBCAT01B     Prepare foods according to dietary and cultural needs

THHBCAT03B     Transport and store food in a safe and hygienic manner

THHBCC00B       Prepare sandwiches

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

THHBCC10B       Plan and prepare food for buffets

THHBCC11B       Implement food safety procedures

THHBCC13         Plan and control menu-based catering

THHBFB09B       Provide responsible service alcohol

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 ( holistic unit )

THHCCH02A       Prepare, cook and serve food for menus (Holistic Unit)

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

THHGFA06A       Interpret Financial Information

THHGGA01B       Communicate on the telephone

THHGGA07B       Control and Order Stock

THHGHS01B       Follow workplace hygiene procedures

THHGLE01B       Monitor Work Operations

THHGLE02B       Implement Workplace Health, Safety & Security Procedures

THHGLE07B       Recruit and select staff

THHGLE08B       Lead and Manage People

THHGTR01B       Coach others in job skills

THHHCO01B       Develop and update hospitality industry knowledge

THHS2CC1B       Monitor Catering Revenue & Costs

THHS2CC2B       Establish and Maintain Quality Control

THHS2CC3B       Develop a Food Safety Program

THHSCAT04B     Design menus to meet market needs

Additional specialisation electives:

THHADCC06B     Prepare chocolate and chocolate confectionery

THHADPT07B     Prepare and display sugar work

THHADPT08B     Plan, prepare and display sweet buffet show pieces

THHBCAT02B     Packaged prepared food stuffs

THHBFB12B       Prepare and serve espresso coffee

THHSPT01B        Plan coffee shop layout, menu and storage

 

Last updated: 18 Oct 2007

Melbourne Victoria Australia

© Copyright 2005

Academia International,
a registered business name of Australian Academy of Vocational Education and Trades Pty. Ltd.

RTO 21595 CRICOS Provider 02634E

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