Certificate III in Hospitality (Commercial Cookery) (THH31502) - Darwin - Northern Territory - Charles Darwin University Palmerston Campus - I846

Courses Masters
Australia Australia
9 Certificate Food and Hospitality Darwin
Home>Certificate>Food and Hospitality>Darwin>Certificate III in Hospitality (Commercial Cookery) (SIT31502) - Darwin - Northern Territory
Certificate III in Hospitality (Commercial Cookery) (SIT31502)
Method: On Campus
Course Fee: By Request
Sponsored Links

Speak directly and without obligation to
Charles Darwin University Palmerston Campus

Certificate III in Hospitality (Commercial Cookery) (SIT31502) - Darwin - Northern Territory

First name
Phone Number
Mobile Phone
Comments / Questions
* Required fields

  I would like to receive free information by email or telephone.

An agent from Charles Darwin University Palmerston Campus, will contact you shortly with more information.
Select this option if you accept the rules of use of Educaedu Business S.L. as well as their privacy of information
Please fill out each section correctly
Images of Charles Darwin University Palmerston Campus:
Photo Charles Darwin University Palmerston Campus Darwin Australia
Photo Charles Darwin University Palmerston Campus Darwin Australia
Share this page about Certificate of Food and Hospitality:
Certificate III in Hospitality (Commercial Cookery) (SIT31502) - Darwin - Northern Territory Certificate III in Hospitality (Commercial Cookery) (SIT31502) - Darwin - Northern Territory
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.The Certificate III in Hospitality (Commercial Cookery) reflects the role of a qualified cook. This course may lead to employment in a commercial kitchen, large or small restaurant, café, industrial kitchen or large catering operations. Students who have successfully completed certificate III may progress to Certificate IV Hospitality (Commercial Cookery).The course will be delivered in 5 separate 4 week block release sessions or by attending one day a week for 5 semesters. All students should contact the course coordinator before enrolling in this course.The course is open to international students. All students would be expected to do 240 hours supervised workplace practice. This can be paid work. Students who are currently working in the industry can count their work time as work placement.
Entry Requirements:
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 competencyUsually 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 Charles Darwin University, on the job and through recognition of prior learning.For interview and further information please contact the course co-ordinator
Certificate III in Hospitality (Commercial Cookery)
Course Description:
Course Structure

To gain the qualification Certificate III in Hospitality (Commercial Cookery) students must complete all core units of competency plus three (3) elective units of competency as specified and in the packaging rules and detailed below.
Total Nominal Contact Hours: 916

Module/Unit of Competency    

    Work with Colleagues and Customers    
Work in a Socially Diverse Environment    
Follow Health, Safety and Security Procedures    
Develop and Update Hospitality Industry Knowledge    
Follow Workplace Hygiene Procedures    
Organise and Prepare Food    
Present Food    
Receive and Store Kitchen Supplies    
Clean and Maintain Kitchen Premises    
Use Basic Methods of Cookery    
Prepare Appetisers and Salads    
Prepare Stocks and Soups and Soups     
Prepare Vegetables, Eggs and Farinaceous Dishes    
Prepare and Cook Poultry and Game    
Prepare Hot and Cold Desserts    
Prepare, Cook and Serve Food    
Prepare and Cook Seafood    
Select, Prepare and Cook Meat    
Prepare Pastry, Cakes and Yeast Goods    
Plan and Prepare Food for Buffets     
Implement Food Safety Procedures    
Prepare Foods According to Dietary and Cultural Needs    
Plan and Control Menu-Based Catering    
Communicate on the Telephone    
Promote Products and Services to Customers    
Deal with Conflict Situations    
Coach Others in Job Skills    
Prepare, Cook and Serve Food for Menus     

Module/Unit of Competency    

Prepare Pates and Terrines    
Handle and Serve Cheese    
Use Business Technology    
Provide First Aid    

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 Charles Darwin University 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.
Other programs related to Certificate of Food and Hospitality: