Certificate IV in Hospitality (Commercial Cookery)
ObjectivesThis program reflects the role of a qualified Chef or cook who also performs a supervisory or team leading role in the kitchen.
Entry requirementsIdeally, this program is suitable for those who have completed THH31502 - Certificate III in Commercial Cookery Other Entry Requirements Sound knowledge and understanding of the Industry Sector . Relevant Industry experience.
Academic titleCertificate IV in Hospitality (Commercial Cookery)
Course descriptionKey Study Areas
Key study areas include Hospitality supervision, financial information relevant to the sector and planning.
Where
• Bendigo (City Campus)
• Echuca Campus
Selection Process
• Individual Interview
• Assessment of Folio
• Assessment of Work Examples
Employment Opportunities
This Certificate program will support those wishing to enter a supervisory/management position within the Cookery Industry
Further Study Options
Diploma of Hospitality Management
Pathways Courses
Diploma of Hospitality Management :: THH51202
Assessment
You will be assessed as part of this course.
Packaging Rules
This program consists of 42 units, 32 Core Units and 6 elective units from THH02 Hospitality Training Package and or from any other relevant endorsed Training Package
Typical Course Content (exact details may be obtained from the teaching centre)
TAAASS401A Plan And Organise Assessment
TAAASS402A Assess Competence
TAAASS403A Develop Assessment Tools
TAAASS404A Participate In Assessment Validation
TAADEL401A Plan And Organise Group - Based Delivery
TAADEL403A Facilitate Individual Learning
TAADES401A Use Training Packages To Meet Client Needs
TAADES402A Design And Develop Learning Programs
TAAENV401A Work Effectively In Vocational Education And Training
TAAENV402A Foster And Promote An Inclusive Learning Culture
TAAENV403A Ensure A Healthy And Safe Learning Environment
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 (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 & 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
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
Recognition of Prior Learning
Recognition of your current qualifications and prior learning: BRIT has processes to give you credit for relevant units from your prior study, and to assess your prior learning against units in a course.