Australian School of Tourism and Hotel Management

 

Certificate II in Hospitality (Kitchen Operations)

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THH 22002 - Certificate II in Hospitality (Kitchen Operations)


Units:


Key
THHCOR01B Work with Colleagues and Customers
THHCOR02B Work in a Socially Diverse Environment
THHCOR03B Follow Health, Safety and Security Procedures
THHHCO01B Develop and Update Hospitality Industry Knowledge
THHGHS01B Follow Workplace Hygiene
THHBKA01B Organise and Prepare Food
THHBKA02B Present Food
THHBKA03B Receive and Store Kitchen Supplies
THHBKA04B Clean and Maintain Kitchen Premises
THHBCC01B Use Basic Methods of Cookery
THHCCH01A Prepare cook and serve food
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
THHBCC02B Prepare Appetisers and Salads
THHBCC03B Prepare Stocks, Sauces and Soups
THHBCC00B Prepare sandwiches
Specified Elective
Specified Elective
Specified Elective
THHBCC08B Prepare Hot and Cold Desserts
THHBCC09B Prepare Pastry, Cakes and Yeast Goods
Elective
Elective
THHBCC11B Implement Food Safety Procedures
Not Required - Awardable

Key

 
Core
Compulsory

Specified Elective
Compulsory*

Elective
Compulsory*

Not Required - Awardable
Students will qualify for the award without successful completion of this unit.
Not Required - Non Awardable
Additional Learning Support Unit. Students will qualify for the award without undertaking this unit.
Note: students progressing to Higher Education programs will be required to complete this unit.

* (may be substituted for RPL or Credit Transfer in accordance with National Training packaging rules)

Please note: The course curriculum may be subject to change.

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