This course provides students with the practical
knowledge and career training to work in a commercial kitchen as
a qualified cook. 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.
Commercial Cookery students are provided career mobility through top level training from our fully qualified chefs in preparation and delivery of pastry, seafood, poultry, and sauces through to buffet provision and catering to larger commercial events. This combination of qualifications can lead to work and further study abroad as there is a high demand for skilled staff worldwide.
This 1 year 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.
Our training is module-based which means that we can offer students a flexible mode of entry often commencing every Monday of the academic calendar. Students benefit from a wide diversity of classmates from both local and international backgrounds providing a rich learning environment in all our certificate and diploma courses. If you are concerned about your English Language skills, consider combining your Commercial Cookery studies with a course in our English Language School.
CAREER PROSPECTS
Hospitality offers a secure and rewarding career
path in the commercial 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.
•
Qualified Cook / Commis Chef
•
Chef de partie
•
Sous Chef
•
Executive / Head Chef
•
Pastry Chef
These are just some of the potential roles
students can be employed in dependant on experience.
Mackintosh College has state of the art training
facilities with classrooms specifically designed for real life
simulations and class room activities to ensure quality practical
training occurs every day. Having a reputation for quality and
technological innovation, students also have access to top quality
computers, high speed internet access, wireless networks, student
intranet, projectors, electronic security, and an award winning
college management system known as ATLAS where students can access
information about their course, timetable and progress at the
touch of a button. For time between classes, students have access
to a fully maintained student common room and a landscaped student
recreational area, in order to do additional study or take time
out to relax. Finally, Mackintosh College’s location provides
easy access via public transport for students and clients alike,
making Mackintosh College a training provider of choice.
| Course
Content |
Code |
| Prepare foods according to dietary and
cultural needs: This unit refers to the preparation and cooking of foods
to meet both basic and specific dietary and cultural needs
generally under instructions from others. It covers the ability
to apply basic nutritional principles as well as deal with
special dietary and cultural requirements normally encountered
in a variety of hospitality and catering establishments. |
THHBCAT01B |
| 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 vegetables, eggs and farinaceous
dishes: This unit deals with the skills and knowledge required to prepare
various vegetables and fruit, eggs and farinaceous dishes in
a commercial kitchen or catering operation. |
THHBCC04B |
| Prepare and cook poultry and game: This unit
deals with selecting, preparing, cooking, presenting and storing
poultry and game in a commercial kitchen or catering operation. |
THHBCC05B |
| Prepare and cook seafood: This unit deals with selecting, preparing, presenting
and storing seafood in a commercial kitchen or catering operation. |
THHBCC06B |
| Select, prepare and cook meat: This unit deals
with selecting, preparing, cooking and storing meats in a commercial
kitchen or catering operation. |
THHBCC07B |
| 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 |
| Prepare pastry, cakes and yeast goods: This unit
deals with the skills and knowledge required to produce a range
of pastries, cakes and yeast-based foods in a commercial kitchen
or catering operation. |
THHBCC09B |
| Plan and prepare food for buffets: This unit
deals with the skills and knowledge required to plan and prepare
foods for buffet situations. |
THHBCC10B |
| 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 |
| Plan and control menu-based catering: This unit
deals with the basic planning, preparing and controlling of
menu-based catering within established enterprise systems. |
THHBCC13B |
| 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 |
| Prepare, cook and serve food for menus: This
unit deals with the processes and activities required to organise,
produce and serve food for menus. It incorporates all aspects
of organising, preparing, cooking and serving a variety of
food items for a service period in a hospitality enterprise,
using a range of cooking methods and team co-ordination skills.
This unit integrates key technical and organisational skills
required by a commercial cook. It brings together the skills
and knowledge covered in individual units and focuses on the
way these must be applied in a commercial kitchen. |
THHCCH02A |
| 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 |
Promote products and services to customers: This unit deals
with the skills and knowledge required to promote products
and services to customers. It relates to situations where
the sales function is not the primary focus of work activity.
It applies to those employees who deal with customers and
whose job provides the opportunity to promote products and
services and to ascertain changes in customer preferences
eg. waiters, housekeepers, attraction attendants, receptionists. |
THHGCS02B |
| Deal with conflict situations: This unit deals
with the skills and knowledge required to handle difficult
interpersonal situations both with customers and colleagues.
The unit covers the conflict resolution skills required by
all people working in the tourism and hospitality industry
to address the conflicts which may arise in day-to-day work
activities. |
THHGCS03B |
| Communicate on the telephone: This unit deals
with the skills and knowledge required to communicate effectively
on the telephone. It is an essential skill for large numbers
of people working in all sectors of the tourism and hospitality
industries. |
THHGGA01B |
| 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 |
| Coach others in job skills: This unit deals with
the skills and knowledge required to provide on-the-job coaching
to colleagues. This unit has no parity with National Workplace
Trainer standards, but reflects the situation in many tourism
and hospitality workplaces where 'buddy' systems and on job
coaching are extremely common. |
THHGTR01B |
| 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 |
| Monitor catering revenue and costs: This unit deals with the skills and knowledge required to establish and monitor the costs involved in operating a food service operation. These tasks are generally undertaken by a qualified cook or chef who also has some supervisory responsibilities. |
THHS2CC1B |
| Select, prepare and serve specialized food items: This unit deals with the skills and knowledge required to plan, prepare and present specialised food items that are more unusual in nature. It covers the preparation and service of specialised items as part of a general menu as well those offered by enterprises which specialise in particular menu items. |
THHADCC07B |
| 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 |
