National Corporate Training WA

Brief Description of each unit

THHCOR03B Follow health, safety and security procedures

This unit deals with the skills and knowledge required to follow health, safety and security procedures. This unit applies to all individuals working in the tourism and hospitality industries. It does not cover hygiene or first aid which are found in the units THHGHS01B Follow workplace hygiene procedures and THHGHS03B Provide first aid.

THHGHS01B Follow workplace hygiene procedures

This unit deals with the skills and knowledge required to follow key hygiene procedures which apply in hospitality and tourism enterprises. It is particularly relevant to staff working in kitchens, housekeeping, food and beverage and tour operations involving the preparation of food. This unit addresses the key requirements of the National Food Safety Guideline Standard GFSBFSPA Follow basic food safety practices

THHBKA04B Clean and maintain kitchen premises

This unit deals with the skills and knowledge to clean and maintain, kitchens, food preparation and storage areas in commercial cookery or catering operations

THHBCC01B Use basic methods of cookery

This unit deals with the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. This unit underpins effective performance in all other cookery units

ICPMM263B Access and use the Internet

This unit describes the performance outcomes, skills and knowledge required to access and use the Internet within the printing and graphic arts industries.

THHBCC00B Prepare Sandwiches

This unit deals with the skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation

THHBCC03B Prepare Stocks Sauces and Soups

This unit deals with the skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation.

THHBCC02B Prepare appetizers and salads

This unit deals with the skills and knowledge required to prepare and present appetizers and salads in a commercial kitchen or catering operation.

THHBCC04B Prepare vegetables, eggs and farinaceous dishes

This unit deals with the skills and knowledge required to prepare various vegetables and fruit, eggs and farinaceous (pasta) dishes in a commercial kitchen or catering operation

THHBKA01B Organise and prepare food

This unit deals with the skills and knowledge required to organise and prepare a variety of foods for the kitchen of hospitality or catering operation. It focuses on general food preparation techniques

THHBKA02B Present food

This unit deals with skills and knowledge required to efficiently and professionally plate, present and serve food in a commercial kitchen or catering operation.

THHCCH01A Prepare, cook and serve food

This unit deals with the processes and activities required to prepare, cook and serve food items for a food service. It incorporates aspects of, preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of basic cooking methods and working as part of a team. This unit integrates key technical and organisational skills required by a short order or commis cook or caterer. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit THHCCH02A Prepare, cook and serve food for menus

THHBKA03B Receive and store kitchen supplies

This unit deals with the knowledge to receive and store supplies in commercial cookery or catering operations. It focuses on the general stock handling procedures required for food and kitchen-related goods

THHCOR01B Work with colleagues and customers

This unit deals with the interpersonal, communication and customer service skills required by all people working in the tourism and hospitality industries. This is a core unit which underpins all other competencies dealing with colleagues and customers and applies to all levels and sectors of the industry

THHCOR02B Work in a socially diverse environment

This unit deals with the cultural awareness that is required by all people working in the tourism and hospitality industries. It includes the cultural awareness required for serving customers and working with colleagues from diverse backgrounds.

THHHCO01B Develop and update hospitality industry knowledge

This unit deals with the skills and knowledge required to access, increase and update your knowledge of the hospitality industry.

Eligibility

Basic skills in English and Maths (year 10 equivalent); no prior cooking skills required.

Special Requirements

Must wear uniform including Chefs Jacket, Black Pants, Apron and Hat and closed in shoes. The Chef`s Jacket, apron and hat are provided however students are required to purchase black pants and closed in shoes.  You will also be provided with a paring knife.

Type of Delivery

This course is delivered on a part time basis Monday and Tuesday nights in a commercial kitchen/restaurant.  Skills recognition is also available on request.

Cost

As this program is government funded the cost of the course is the same as the TAFE fees.  Payment plans are available on request.