Certificate III in Hospitality (Asian Cookery)

Comments about Certificate III in Hospitality (Asian Cookery) - On Campus - Bendigo - Victoria

• Objectives
  This course provides you with the knowledge and skills to work as a qualified cook in the Asian cookery sector of the hospitality industry.
• Entry requirements
  To undertake this course you must be employed as an apprentice in an Asian cookery establishment. Individual units can be taken without an apprenticeship - refer to the short course guide for details.
• Academic title
  Certificate III in Hospitality (Asian Cookery)
• Course description
  Key Study Areas     
  
  Asian cookery.
  
  Where    
  • Bendigo (City Campus)
  • Echuca Campus
  
  Duration Options
  
  Part time, 1 day per week over 3 years.
  
  Selection Process    
  • No Selection Process Required
  
  Employment Opportunities    
  
  On successfully completing your apprenticeship you will be eligible for employment in venues that provide Asian cookery.
  
  Further Study Options    
  
  On successfully completing this course you may choose to apply to study further in the Diploma of Hospitality Management.
  
  Assessment    
  
  You will be assessed as part of this course.
  
  Typical Course Content     (exact details may be obtained from the teaching centre)
  THHASC01B     Use Basic Asian Methods Of Cookery
  THHASC02A     Produce appetisers and snacks for Asian cuisines
  THHASC03A     Prepare stocks and soups for Asian cuisines
  THHASC04A     Prepare sauces, dips and accompaniments for Asian cuisines
  THHASC05A     Prepare salads for Asian cuisines
  THHASC06A     Prepare Rice And Noodles For Asian Cuisines
  THHASC07A     Prepare meat, poultry, seafood and vegetables for Asian cuisines
  THHASC08A     Prepare desserts for Asian cuisines
  THHASC13A     Plan menus for Asian cuisines
  THHBCAT01B   Prepare Foods According To Dietary And Cultural Needs
  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
  THHGGA01B     Communicate On The Telephone
  THHGHS01B     Follow Workplace Hygiene Procedures
  THHGTR01B     Coach Others In Job Skills
  THHHCO01B     Develop And Update Hospitality Industry Knowledge
  THHINDN07B    Prepare and produce tandoori food items
  THHINDN09B    Prepare and produce Indian breads
  THHINDN11B    Prepare Indian pickles and chutneys
  THHINDO09B    Prepare and produce Indonesian crackers
  
  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.

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