Hospitality
The clients partaking in these courses will be people looking to work within the hospitality industry as a Chef, Cook or Hospitality Management.
Participants are provided with advice on employment and training options throughout the delivery of the program
This course is designed for international students who are not involved in a traditional apprenticeship and will be involved in both theory and practical training in a full time capacity to gain the qualification.
| Certificate III | Certificate IV | Diploma |
| THH31502 - Certificate III in Hospitality (Commercial Cookery) | THH41302 - Certificate IV in Hospitality (Commercial Cookery) | THH51202 – Diploma of Hospitality Management |
| Unit Code | Unit Name |
| THHCOR01B | Work with colleagues & customers |
| THHCOR02B | Work in a Socially Diverse Environment |
| THHCOR03B | Follow Health, Safety and Security Procedures |
| THHHCO01B | Develop & Update Hospitality Industry Knowledge |
| THHGHS01B | Follow Workplace Hygiene Procedures |
| THHBKA01B | Organise & Prepare Food |
| THHBKA02B | Present Food |
| THHBKA03B | Receive & Store Kitchen Supplies |
| THHBKA04B | Clean & Maintain Kitchen Premises |
| THHBCC01B | Use Basic Methods of Cookery |
| THHCCH01A | Prepare Cook & Serve Food (Holistic Unit) |
| THHBCC02B | Prepare Appetisers & Salads |
| THHBCC03B | Prepare Stocks, Sauces & Soups |
| THHBCC04B | Prepare Vegetables, Eggs & Farinaceous Dishes |
| THHBCC05B | Prepare & Cook Poultry & Game |
| THHBCC06B | Prepare & Cook Seafood |
| THHBCC07B | Select, Prepare & Cook Meat |
| THHBCC08B | Prepare Hot & Cold Desserts |
| THHBCC09B | Prepare Pastry, Cakes & Yeast Goods |
| THHBCC10B | Plan & Prepare Food for Buffets |
| THHBCC11B | Implement Food Safety Procedures |
| THHBCAT01B | Prepare foods according to dietary and |
| THHBCC13B | Plan and control menu-based catering |
| THHGGA01B | Communicate on the telephone |
| THHGCS02B | Promote products and services to customers |
| THHGCS03B | Deal with conflict situations |
| THHGTR01B | Coach others in job skills |
| THHCCH02A | Prepare, cook and serve food for menus (holistic unit) |
| THHS2CC3B | Develop a food safety program |
| THHS2CC1B | Monitor catering revenue and costs |
| THHADCC05B | Handle & Serve Cheese |
| Unit Code | Unit Name |
| THHBCAT01B | Prepare foods according to dietary and cultural needs |
| THHBCC01B | Use basic methods of cookery |
| THHBCC02B | Prepare appetisers and salads |
| THHBCC03B | Prepare stocks, 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 |
| THHBCC13B | Plan and control menu-based catering |
| 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 |
| THHCCH02A | Prepare, cook and serve food for menus |
| 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 and security procedures |
| THHGLE08B | Lead and manage people |
| THHGTR01B | Coach others in job skills |
| THHHCO01B | Develop and update hospitality industry knowledge |
| THHS2CC1B | Monitor catering revenue and costs |
| THHS2CC2B | Establish and maintain quality control |
| THHS2CC3B | Develop a food safety program |
| | |
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Elective Units
| THHGLE09B | Manage workplace diversity |
| THHGGA06B | Receive and store stock |
| THHADCC05B | Handle & Serve Cheese |
| THHSCAT04B | Design Menus to Meet Market Needs |
| THHGCS08B | Establish and conduct business relationships |
| THHGLE05B | Roster staff |
| Unit Code | Unit Name |
| 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 |
| THHGCS08B | Establish and conduct business relationships |
| THHGFA06A | Interpret financial information |
| THHGGA01B | Communicate on the telephone |
| THHGGA06B | Receive and store stock |
| THHGGA07B | Control and order stock |
| THHGHS01B | Follow workplace hygiene procedures |
| THHGLE01B | Monitor work operations |
| THHGLE02B | Implement workplace health, safety and security procedures |
| THHGLE03B | Develop and implement operational plans |
| THHGLE04B | Establish and maintain a safe and secure workplace |
| THHGLE05B | Roster staff |
| THHGLE08B | Lead and manage people |
| THHGLE09B | Manage workplace diversity |
| THHGLE11B | Manage quality customer service |
| THHGLE13B | Manage finances within a budget |
| THHGLE14B | Prepare and monitor budgets |
| THHGLE20B | Develop and update the legal knowledge required for business compliance |
| THHGTR01B | Coach others in job skills |
| THHHCO01B | Develop and update hospitality industry knowledge |
| 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 |
| THHBCC01B | Use basic methods of cookery |
| THHBCC02B | Prepare appetisers and salads |
| THHBCC03B | Prepare stocks, 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 |
| THHBCAT01B | Prepare foods according to dietary and cultural needs |
| THHBCC13B | Plan and control menu-based catering |
| THHS2CC3B* | Develop a food safety program |
| THHCCH02A* | Prepare, cook and serve food for menus (holistic unit) |
| THHS2CC1B* | Monitor catering revenue and costs |
| THHS2CC2B* | Establish and maintain quality control |
| THHADCC05B* | Handle & Serve Cheese |
| THHSCAT04B* | Design Menus to Meet Market Needs |