Australian School of Tourism and Hotel Management
Certificate IV in Hospitality (Commercial Cookery)
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THH 41302 - Certificate IV in Hospitality (Commercial Cookery)

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
Core
Core
Elective
THHBCC08B Prepare Hot and Cold Desserts
THHBCC09B Prepare Pastry, Cakes and Yeast Goods
Core
Core
THHBCC11B Implement Food Safety Procedures
Core
THHBCC04B Prepare Vegetables, Eggs and Farinaceous Dishes
THHBCC05B Prepare and Cook Poultry
THHBCC06B Prepare and Cook Seafood
THHBCC07B Select, Prepare and Cook Meat
THHBCC10B Plan and Prepare Food for Buffets
THHBCC13B Prepare and control menu based catering
THHBCAT01B Prepare foods according to dietry and cultural needs
THHGGA01B Communicate on the Telephone
THHGCS02B Promote Products and Services
THHGCS03B Deal with Conflict Situations
THHGTR01B Coach Others in Job Skills
THHCCH02A Prepare cook and serve food for menus (holistic unit)
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
THHADCC01B Prepare pates and terrines
THHADCC02B Plan, Prepare and Display a Buffet
Elective
Elective
COM01B Success in Tertiary Education
Not Required - Non Awardable

Introduction to Tourism and Hospitality Management
 
Units:
 
THHGLE01B Monitor work operations
THTSOP03B Access and interpret product information
THHGLE02B Implement workplace health, safety and security procedures
Core
Elective
Core

Business Communications I
 
Units:
 
THHGGA04B Prepare Business Documents
Elective
THHGCS04B Make Presentations
Not Required - Awardable

Hospitality Service Management
 
Units:
 
THHGGA06B Receive and store stock
Not Required - Awardable
THHGGA07B Control and order stock
Core

Human Resource Management in Tourism and Hospitality I
 
Unit:
 
THHGLE08B Lead and manage people
Core

Advanced Catering Control
 
Units:
 
THHS2CC1B Monitor catering revenue and costs
THHS2CC2B Establish and maintain quality control
THHS2CC3B Develop a food safety program
Core
Core
Core

Accounting and Financial Analysis I
 
Units:
 
BSBADM309A Process accounts payable and receivable
Elective
THHGFA06A Interpret financial information
BSBCMN214A Create and use simple spreadsheets
Core
Not Required - Awardable
BSBADM404A Develop and use complex spreadsheets
Not Required - Awardable

Intern 2

The intern studies programme is a unique and essential part of the curriculum. During Intern Study 2, students are required to complete approximately 200 hours of paid employment gathering evidence of specific operational duties and responsibilities in the areas of food and beerage service or front office operations. The placement is completed as either casual or parttime work throughout the studies and during term breaks. The intern studies programme ensures students gain first-hand experience in leading hotels, resorts, restaurants and other equally suitable hospitality establishments and forms an essential part of the assessment evidence gathering process.

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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