Hospitality
Certificate III in Hospitality (Commercial Cookery)
in
CRICOS Code:
058049D
NTIS Code:
THH31502
Qualification Name:
Certificate III in Hospitality (Commercial Cookery)
Tuition Duration:
40 weeks (800 hours)
Full time 20 hours per week
Total Duration:
52 weeks
Tuition Fees:
$15000
Books & Equipment Fees:
$350
Entry Requirements:
In order to gain entry into any SSBT Hospitality Course, students need to demonstrate completion of year 10 or its equivalent with a minimum of intermediate-level English or IELTS 5.5.
Description:
The course provides students with a knowledge of food preparation and presentation and develops the skills necessary to become a commercial cook. The course includes planning, preparing, cooking and serving food in a commercial kitchen environment. A wide range of cooking methods and the appropriate practical skills are highlighted. The course also includes hygiene and safety requirements and professional work procedures. On completion trainees will have fulfilled the necessary requirements to gain Certificate III in Hospitality (Commercial Cookery).
Resources:
Students are required to purchase a uniform kit, a full set of tools and equipment and a set of learner guides.
Outcomes:
Students will have the confidence to effectively perform the role of qualified cook on successful completion of this course.
Location:
Theory - Level 1, 301 George St, Sydney. Practical - Ultino Kitchen, C10, 372-428 Wattle Street, Sydney, NSW 2007
Units of Competency:
Trainees are required to complete the following units
|
THHCOR01B THHCOR02B THHCOR03B THHHCO01B THHGHS01B THHBKA01B THHBKA02B THHBKA03B THHBKA04B THHBCC01B THHBCC02B THHBCC03B THHBCC04B THHCCH01A THHBCC05B THHBCC06B THHBCC07B THHBCC08B THHBCC09B THHBCC10B THHS2CC3A THHBCC11B THHBCAT01B THHBCC13B THHCCH02A THHGGA01B THHGCS02B THHGCS03B THHGTR01B THHS2CC1B THHS2CC2B |
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 (holistic) Receive and store kitchen supplies Clean and maintain kitchen premises Use basic methods of cookery Prepare appetisers and salads Prepare stocks, sauces and soups Prepare vegetables, eggs and farinaceous dishes Prepare cook and serve food (holistic) 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 Develop a food safety plan on the website Implement food safety procedures Prepare foods according to dietary and cultural needs Plan and control menu based catering Prepare cook and serve food for menus (holistic) Communicate on the telephone Promote products and services to customers Deal with conflict situations Coach others in job skills Monitor Catering Revenue and costs Establish and maintain quality control |
Advanced Diploma of Hospitality Management
in
CRICOS Code:
058050M
NTIS Code:
THH60202
Qualification Name:
Advanced Diploma of Hospitality Management
Tuition Duration:
76 weeks (1520 hours)
Full time 20 hours per week
Total Duration:
104 weeks
Tuition Fees:
1st Year $15,000
2nd Year $7,000
Books & Equipment Fees:
1st Year $350
2nd Year $65
Entry Requirements:
To gain entry into any SSBT Hospitality course, students need to demonstrate completion of year 12 or its equivalent with a minimum of intermediate level English or IELTS 5.5.
Description:
The aim of this course is to train students to be competent managers in a hospitality operation. The course outline covers the practical and theoretical skills required to manage an operation. This includes all applicable OH & S issues and an understanding of professional practice and procedures. Other topics include kitchen operations, purchasing systems, financial management, sales and marketing, budgeting, staff management, and resource management strategies. Upon course completion the trainee will have mastered the competencies necessary to gain Certificate III in Commercial Cookery and Advanced Diploma of Hospitality Management.
Resources:
Students are required to purchase a uniform kit, a full set of tools and equipment and a set of learner guides.
Outcomes:
On successful completion of this course, graduates will be able to effectively perform the roles of food and beverage manager, front office manager, housekeeping manager, sales and marketing manager, restaurant manager.
Location:
Theory - Level 1, 301 George St, Sydney.
Practical - Ultino Kitchen, C10, 372-428 Wattle Street, Sydney, NSW 2007
Units of Competency:
Students are required to complete all the units from Certificate III in Commercial Cookery and also the following units:
|
THHGGA06B THHGGA07B THHGLE05B THHGLE01B THHGLE02B THHGLE08B THHGFA06A THHGLE03B THHGLE04B THHGLE11B THHGLE13B THHGLE14B THHGLE20B THHGCS08B THHGLE09B THHGLE15B THHGLE16B THHGLE19B THHGLE12B THHGLE06B THHGLE07B |
Receive and store stock Control and order stock Roster Staff Monitor work operations Implement workplace health, safety and security procedures Lead and manage people Interpret financial information Develop and implement operational plans Establish and maintain a safe and secure workplace Manage quality customer service Manage finances within a budget Prepare and monitor budgets Develop and update the legal knowledge required for business compliance Establish and conduct business relationships Manage workplace diversity Manage financial operations Manage physical assets Develop and implement a business plan Develop and manage marketing strategies Monitor staff performance Recruit and select staff |
