Certificate II in Hospitality (Asian Cookery) (THH21702) - Darwin - Northern Territory - Charles Darwin University Palmerston Campus - I798

This qualification is currently being reviewed and will not be available for new enrolments in 2009. The University is applying for approval to deliver a similar/updated qualification that should become available in 2009. Further detail about the new qualification will be provided as soon as it becomes available. Please contact the Team Leader for more information. This course is designed to provide students with basic practical and theoretical knowledge of kitchen operations in Asian Restaurants. It focuses on the practical application of catering/hospitality principles such as organising, preparing and presenting food; receiving and storing of stock; cleaning and maintaining premises; methods of Asian cookery including Indian, Malaysian and Chinese. For interview and further information contact course co-ordinator T.Y. Lee. Course is internal only and is delivered one day per week.

Entry into each qualification level is determined by the underpinning knowledge and skills that the student requires to meet the competencies at that level. Entry into any level is assessed on existing level of competency Usually students will enter at the Certificate I level and progress through to the Certificate IV level. Students can achieve competency through a range of assessment methods carried out in the formal training environment at the Northern Territory University, on the job and through recognition of prior learning.

Certificate II in Hospitality (Asian Cookery) (THH21702)

Course Structure

COURSE STRUCTURE
Students must complete all core units of competency, and
five (5) elective units of competency, with at least three (3) from one or more of the cookery-related areas of the Hospitality Training Package specified below to gain the Certificate II in Hospitality (Asian Cookery): Asian Cookery (THHASCO01 – 12A).
Hours: 476

CORE UNITS OF COMPETENCY
Code
Module/Unit of Competency
Hours

THHCOR01B    Work with Colleagues and Customers    
20
THHCOR02B    Work in a Socially Diverse Environment    
20
THHCOR03B    Follow Health, Safety and Security Procedures    
5
THHHCO01B    Develop and Update Hospitality Industry Knowledge    
25
THHGHS01B    Follow Workplace Hygiene Procedures    
15
THHBKA01B    Organise and Prepare Food    
20
THHBKA02B    Present Food    
6
THHBKA03B    Receive and Store Kitchen Supplies    
10
THHBKA04B    Clean and Maintain Kitchen Premises    
10
THHASC01A    Use Basic Asian Methods of Cookery    
90
THHCCH01A    Prepare, Cook and Serve Food     
50

Hours        
271

ELECTIVE UNITS OF COMPETENCY
Code
Module/Unit of Competency
Total

THHASC02A    Produce Appetisers and Snacks for Asian Cuisines    
45
THHINDN07B    Prepare and Produce Tandoori Food Items    
25
THHASC04A    Prepare Sauces, Dips and Accompaniments for Asian Cuisines    
15
THHASC06A    Prepare Rice and Noodles for Asian Cuisines    
30
THHASC07A    Prepare Meat, Poultry, Seafood and Vegetables for Asian Cuisines    
90

Please refer to the course coordinator for complete descriptions of units of competencies.


Check the University Bookshop for detail on any textbooks that may be required.
Employability Skills

Employability Skills are embedded in the training and assessment of national training package qualifications. Information on the Employability Skills relevant to your qualification can be obtained by visiting this website and keying in the national code for the qualification: http://employabilityskills.training.com.au.

Skills Recognition

Recognition of Prior Learning (RPL)

RPL is the acknowledgement of a person's skills and knowledge acquired through previous training, work or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas.
This can include skills from:

    * Previous study excluding courses at another VET/TAFE institution, but including courses at school or college,
    * through adult education classes or training programs at work;
    * Work experience (including both work that is paid and unpaid); and/or
    * Life experience (for example leisure pursuits or voluntary work).

RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience etc., must be current and must match the elements and performance criteria contained in the individual unit.

Students seeking RPL need to indicate this on their enrolment form at the time of enrolment.

See the RPL Guide for Applicants for further information on the RPL application process.


Credit Transfer or Recognition of Previous Study

Charles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.
Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.

In order to apply for exemption/credit transfer from units completed at another training organisation, you will need to complete an Application for Exemption Form available from any campus, centre, or team, or a copy of the form can be obtained from the web.

Your completed Application for Exemption form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for exemption/credit transfer should be submitted directly to the University either in person or by mail. Requests without documentary evidence will not be processed and will be returned to students. There are no fees attached to Credit Transfers.
Credit transfer is available for all Cookery package competencies attained through any recognised training organisation (RTO), or for other relevant study in other training packages that may have been completed at the NTU or through another RTO.

Credit through Recognition of Prior Learning (RPL) is also available for units of competency in the training package. Recognition of prior learning may be granted on application to the course co-ordinator where the student can clearly demonstrate to the co-ordinator that he/she has achieved competency through work experience, life experience, award and non award studies
Pathways

Successful completion of this course provides a pathway towards employment as an assistant cook in the hotel kitchens, fast food outlets, coffee shops, Asian restaurants and takeaways.