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| Course Code: |
THH22002 |
| Course Length: |
10 weeks / flexible delivery |
| Contact Hours: |
20 hours per week
|
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This course provides students with the practical
knowledge and career training to work in a commercial kitchen as
a cook or kitchen hand. An understanding of workplace health and
hygiene through to working with colleagues and customers is supported
by a robust commercial kitchen training experience that equips
students with the industry relevant skills required by commercial
kitchens.
This course is listed nationally as having
a skills shortage and offers students the opportunity to enter
a
field that requires practical experience with a creative flair.
All of our courses are delivered by trained, professional staff
and lead to nationally-recognised qualifications.
CAREER PROSPECTS
Hospitality offers a secure and rewarding career
path in the kitchen and cookery area of the industry. On completion
of the course students are ready to enter the industry at a functional
level in an operational kitchen. Graduating students are eligible
(depending on post graduation industry experience) to be employed
as:
• Cook
• Kitchen Hand
These are just some of the potential
roles students can be employed in dependant on experience.
| Course
Content |
Code |
Work with colleagues and customers. This unit
deals with the interpersonal, communication and customer
service skills required by all people working in the
tourism and hospitality industries.
|
THHCOR01B |
| Work in a socially diverse environment
This unit deals with the cultural awareness that
is required by all people working in the tourism and
hospitality industries. It includes the cultural awareness required for serving
customers and working with colleagues from diverse backgrounds. |
THHCOR02B |
| Follow health,
safety and security procedures This unit deals with the skills and
knowledge required to follow health, safety and security procedures. This unit
applies to all individuals working in the tourism and hospitality industries. |
THHCOR03B |
| Develop and update hospitality industry
knowledge This unit deals with the skills and knowledge
required to access, increase and update knowledge of the
hospitality industry including
different industry sectors and relevant
industry legislation. |
THHHCO01B |
| Follow workplace hygiene procedures This unit
deals with the skills and knowledge required to follow key
hygiene procedures which apply in hospitality and tourism
enterprises. It is particularly relevant to staff working in
kitchens, housekeeping, food and beverage and tour operations
involving the preparation of food. This unit addresses the
key requirements of the National Food Safety Guideline Standard
GFSBFSPA Follow basic food safety practices. |
THHGHS01B |
| Use basic methods of cookery
This unit deals with the skills and knowledge to use a range
of
cookery methods to prepare menu items for the kitchen of a
hospitality
or catering operation. |
THHBCC01B |
| Prepare appetisers and salads This unit deals with the skills and knowledge required to prepare
and present appetisers and salads in a commercial kitchen or
catering operation. |
THHBCC02B |
| Prepare stocks, sauces and soups
This unit deals with the skills and knowledge required to prepare
various stocks, sauces and soups in a commercial kitchen or
catering
operation. |
THHBCC03B |
| Prepare hot and cold desserts
This unit applies to the preparation of a range of hot, cold
and
frozen desserts in a commercial kitchen
or catering operation. |
THHBCC08B |
| Implement food safety procedures
This unit refers to the following of food safety procedures
in the workplace as part of a food safety program or plan.
These procedures relate to a food safety program based on the
HACCP method (Hazard Analysis and Critical Control Points)
but can also be customised to other systems. This unit complies
with legislative requirements for food safety and the implementation
of a food safety plan. This unit addresses the key requirements
of the National Food Safety Guidelines Standard GFSMFSRA Apply
and monitor food safety requirements. |
THHBCC11B |
| Organise and prepare food
This unit deals with the skills and knowledge required to organise
and
prepare a variety of foods for the kitchen of a hospitality
or catering operation. It focuses on general food preparation
techniques. |
THHBKA01B |
| Present food This unit deals
with skills and knowledge required to efficiently and professionally
plate, present and serve food in a commercial kitchen or catering
operation. |
THHBKA02B |
| Receive and store kitchen supplies This unit deals with the knowledge to receive and store supplies
in commercial cookery or catering operations. It focuses on
the general stock handling procedures required for food and
kitchen-related goods. |
THHBKA03B |
| Clean and maintain kitchen premises
This unit deals with the skills and knowledge to clean and
maintain, kitchens, food preparation and storage areas in commercial
cookery or catering operations. |
THHBKA04B |
| Prepare, cook and serve food
This unit deals with the processes and activities required
to prepare,
cook and serve food items for a food service. It incorporates
aspects of, preparing, cooking and serving a variety of food
items for a service period in a hospitality enterprise, using
a range of basic cooking methods and working as part of a team.
This unit integrates key technical and organisational skills
required by a short order or commercial cook or caterer. It
brings together the skills and knowledge covered in individual
units and focuses on the way these must be applied in a commercial
kitchen. |
THHCCH01A |
| Plan the catering for an event or function
This unit deals with the skills and knowledge required to plan
the catering for an event or function. While catering
is the major focus of this unit, it also refers to additional
services which may be offered by a caterer such as those related
to decor and theme. |
THHSCAT02B |
