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Certificate IV in Hospitality (Commercial Cookery)

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Comments about Certificate IV in Hospitality (Commercial Cookery) - On Campus - Bendigo - Victoria

  • Objectives
    This program reflects the role of a qualified Chef or cook who also performs a supervisory or team leading role in the kitchen.
  • Entry requirements
    Ideally, 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 Title
    Certificate IV in Hospitality (Commercial Cookery)
  • Course description
    Key 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.

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