Certificate III in Hospitality (Commercial Cookery)

(Course Code THH31502 / CRICOS Code 059444G)

 

The Australian Qualifications Framework

This course is a nationally accredited qualification under the Australian Qualifications Framework (AQF).

 

Course Aims

Certificate III in Hospitality (Commercial Cookery) reflects the role of a qualified chef who applies a broad range of competencies within a more varied work context, possibly providing technical advice and support to a team including having team leader responsibilities.

Upon successful completion of this course, students are eligible to enter the Certificate IV in Hospitality (Commercial Cookery) course which leads onto Diploma of Hospitality Management. Hospitality courses are nested core units of competence required for a Certificate III & IV in Hospitality (Commercial Cookery) still appear as core units of competence for a Diploma of Hospitality Management.Successful completion of Diploma of Hospitality Management also provides credits towards university courses in hospitality management.

 

Course Structure

Work with colleagues and customers Work in a socially diverse environment Follow workplace hygiene procedures Follow health, safety and security procedures Develop and update hospitality industry knowledge Organise and prepare food Present food Receive and store kitchen supplies Clean and maintain kitchen premises Use basic methods of cookery Prepare, cook and serve food (holistic unit) Prepare appetisers and salads Prepare vegetables, eggs and farinaceous dishes Prepare stocks, sauces and soups Prepare and cook poultry and game

Prepare and cook seafood Select, prepare and cook meat Prepare hot and cold desserts Prepare pastry, cakes and yeast goods Plan and prepare food for buffets Implement food safety procedures Plan and control menu-based catering Communicate on the telephone Deal with conflict situations Promote products and services to customers Coach others in job skills Prepare, cook and serve food for menus (holistic unit) Prepare foods according to dietary and cultural needs Plus 3 electives chosen by the College

Units for course structure are subject to change. Not all units are offered every term/semester)

The intention of this course is to define a viable and valued workplace outcome. Students completing any associated training course should be able to effectively perform a substantive work role.

The achievement of competence will be assessed by a range of methods aiming at maximum flexibility and customization to address specific needs and learning situations: observation of ongoing activities, short formal and informal tests, presentation of portfolios, role plays, observation of group discussion. The Certificate III in Hospitality (Commercial Cookery) is recognised as the traditional trade qualification which means that there will have been a significant period of experience in a commercial kitchen in the achievement of the relevant competencies.

Students will undertake informal assessment on an ongoing basis. This assessment will be used by the teacher to monitor student progress and to provide appropriate feed back. The informal assessments do not contribute to the results achieved by a student. Students should be aware that all competency based tasks must be completed by the submission date. If a student does not pass their formal competency based assessment then they have the right to be re-assessed before they commence their end of semester tests.

 

Requirements to Receive the Qualification

To receive the Certificate III, students are required to successfully complete all units of competence. A qualification will be issued based on the successful assessment of all units of competence.

 

Duration

Full-time 1 Year (40 weeks)

 

Tuition Fee

$8,200 (AUD) per annum *Additional fees may apply

 

Prerequisites

• Successful completion of Year 11 or equivalent AND;
• International students: English language skills at least equivalent to IELTS 5.5 OR IELTS 5.0 with maximum 20 weeks ELICOS course OR EAP OR Advanced level at Ozford English Language Centre.

 

Intakes

2008 VET Intakes
Term 1 18 Feb - 11 Apr 2008	Term 2 28 Apr - 27 Jun 2008	Term3 14 Jul - 19 Sep 2008	Term 4 6 Oct - 28 Nov 2008
X	X	X	X
2009 VET Intakes
Term 1 16 Feb - 10 Apr 2009	Term 2 21 Apr - 26 Ju n2009	Term3 13 Jul - 18 Sep 2009	Term 4 5 Oct - 27 Nov 2009
X	X	X	X