Commercial Cookery
These courses provide extensive training in the principles and skills of commercial food preparation. From gaining basic skills to advanced concepts relating to hospitality operations and management protocol, students are prepared for the rigours of managing a commercial kitchen.
- » Certificate III in Hospitality (Commercial Cookery) - THH31502 - 40 weeks
- » Certificate IV in Hospitality (Commercial Cookery) - THH41302 - 60 weeks
- » Diploma of Hospitality Management - THH51202 - 70 weeks
- » Advanced Diploma of Hospitality Management - THH60202 - 80 weeks
Certificate III in Hospitality (Commercial Cookery)
THH31502 - 40 weeks (CRICOS 50 weeks)
This qualification provides students with extensive training in commercial food preparation, preparing the student for the role of a professional cook or chef.
(CRICOS Course Codes: Melbourne 043497C, Sydney 060594E)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBCC01B | Use basic methods of cookery | Core |
| THHBCC03B | Prepare stocks, sauces and soups | Core |
| THHBKA01B | Organise and prepare food | Core |
| THHBKA02B | Present food | Core |
| THHBKA03B | Receive and store kitchen supplies | Core |
| THHBKA04B | Clean and maintain kitchen premises | Core |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| Stage 2 | ||
| THHBCC02B | Prepare appetisers and salads | Core |
| THHBCC04B | Prepare vegetables, eggs and farinaceous dishes | Core |
| THHBCC06B | Prepare and cook seafood | Core |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| THHGGA01B | Communicate on the telephone | Core |
| THHGTR01B | Coach others in job skills | Core |
| Stage 3 | ||
| THHBCC05B | Prepare and cook poultry and game | Core |
| THHBCC07B | Select, prepare and cook meat | Core |
| THHBCC13B | Plan and control menu based catering | Core |
| THHBCAT01B | Prepare foods according to dietary and cultural needs | Core |
| THHCCH01A | Prepare, cook and serve food (holistic) | Core |
| THHS2CC1B | Monitor catering revenue and costs | Elective |
| Stage 4 | ||
| THHBCC08B | Prepare hot and cold desserts | Core |
| THHBCC09B | Prepare pastry, cakes and yeast goods | Core |
| THHBCC10B | Plan and prepare food for buffets | Core |
| THHBCC11B | Implement food and safety procedures | Core |
| THHCCH02A | Prepare, cook and serve food for menus (holistic) | Core |
| THHS2CC2B | Establish and maintain quality control | Elective |
| THHS2CC3B | Develop a food safety plan | Elective |
Please note:
- Units displayed in each stage are in alphabetical order and not in order of course delivery
- Animal products are used in the delivery of this course.
Certificate IV in Hospitality (Commercial Cookery)
THH41302 - 60 weeks (CRICOS 78 weeks)
This course builds on the skills gained in the Certificate III qualification, and provides students with an emphasis on increasing the skills and training required for a supervisory position. Students will develop an understanding of business operations such as project management and office coordination.
(CRICOS Course Codes: Melbourne 043499A, Sydney 060600A)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBCC01B | Use basic methods of cookery | Core |
| THHBCC03B | Prepare stocks, sauces and soups | Core |
| THHBKA01B | Organise and prepare food | Core |
| THHBKA02B | Present food | Core |
| THHBKA03B | Receive and store kitchen supplies | Core |
| THHBKA04B | Clean and maintain kitchen premises | Core |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| Stage 2 | ||
| THHBCC02B | Prepare appetisers and salads | Core |
| THHBCC04B | Prepare vegetables, eggs and farinaceous dishes | Core |
| THHBCC06B | Prepare and cook seafood | Core |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| THHGGA01B | Communicate on the telephone | Core |
| THHGTR01B | Coach others in job skills | Core |
| Stage 3 | ||
| THHBCC05B | Prepare and cook poultry and game | Core |
| THHBCC07B | Select, prepare and cook meat | Core |
| THHBCC13B | Plan and control menu based catering | Core |
| THHBCAT01B | Prepare foods according to dietary and cultural needs | Core |
| THHCCH01A | Prepare, cook and serve food (holistic) | Core |
| THHS2CC1B | Monitor catering revenue and costs | Core |
| Stage 4 | ||
| THHBCC08B | Prepare hot and cold desserts | Core |
| THHBCC09B | Prepare pastry, cakes and yeast goods | Core |
| THHBCC10B | Plan and prepare food for buffets | Core |
| THHBCC11B | Implement food and safety procedures | Core |
| THHCCH02A | Prepare, cook and serve food for menus (holistic) | Core |
| THHS2CC2B | Establish and maintain quality control | Core |
| THHS2CC3B | Develop a food safety plan | Core |
| Stage 5 | ||
| THHGFA06A | Interpret financial information | Core |
| THHGGA06B | Receive and store stock | Elective |
| THHGGA07B | Control and order stock | Core |
| THHGLE01B | Monitor work operations | Core |
| THHGLE02B | Implement workplace health, safety and security procedures | Core |
| THHGLE08B | Lead and manage people | Core |
| Stage 6 | ||
| BSBCMN302A | Organise personal work priorities and development | Elective |
| BSBCMN412A | Promote innovation and change | Elective |
| THHGGA02B | Perform office procedures | Elective |
| THHGGA09B | Manage projects | Elective |
| THTSMA01B | Coordinate production of brochures and marketing materials | Elective |
Please note:
- Units displayed in each stage are in alphabetical order and not in order of course delivery
- Animal products are used in the delivery of this course
Diploma of Hospitality Management
THH51202 - 70 weeks (CRICOS 90 weeks)
This course provides real workplace skills at an operational and supervisory level by giving students the skills needed to work as qualified chefs in a commercial kitchen as well as incorporating kitchen management subjects. The course covers everything from pastry making and filleting fish, to devising menus and cooking specialist dishes from recipes. Students will be trained as chefs and may work as chefs in small businesses or as a sous chefs in larger hotel, restaurant, cafe, club, airline, hospital and executive boardroom kitchens, commercial catering operations or as event caterers.
Disclaimer: Please note students who are enrolled to complete Diploma of Hospitality Management - THH51202 will be completing 11 additional units of competency. The course fee includes the tuition for these additional units. Students who are deemed competent in these units will be eligible for a Statement of Attainment. Applications will only be accepted from people wishing to enrol in the full program.
This course also incorporates Certificate III in Hospitality (Commercial Cookery) - 40 weeks & Certificate IV in Hospitality (Commercial Cookery) - 60 weeks
(CRICOS Course Codes: Melbourne 045077G, Sydney 060605G)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBCC01B | Use basic methods of cookery | Elective |
| THHBCC03B | Prepare stocks, sauces and soups | Elective |
| THHBKA01B | Organise and prepare food | Elective |
| THHBKA02B | Present food | Elective |
| THHBKA03B | Receive and store kitchen supplies | Elective |
| THHBKA04B | Clean and maintain kitchen premises | Elective |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| Stage 2 | ||
| THHBCC02B | Prepare appetisers and salads | Elective |
| THHBCC04B | Prepare vegetables, eggs and farinaceous dishes | Elective |
| THHBCC06B | Prepare and cook seafood | Elective |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| THHGGA01B | Communicate on the telephone | Core |
| THHGTR01B | Coach others in job skills | Core |
| Stage 3 | ||
| THHBCC05B | Prepare and cook poultry and game | Elective |
| THHBCC07B | Select, prepare and cook meat | Elective |
| THHBCC13B | Plan and control menu based catering | Elective |
| THHBCAT01B | Prepare foods according to dietary and cultural needs | Elective |
| THHCCH01A | Prepare, cook and serve food (holistic) | Elective |
| THHS2CC1B | Monitor catering revenue and costs | Elective |
| Stage 4 | ||
| THHBCC08B | Prepare hot and cold desserts | Elective |
| THHBCC09B | Prepare pastry, cakes and yeast goods | Elective |
| THHBCC10B | Plan and prepare food for buffets | Elective |
| THHBCC11B | Implement food and safety procedures | Elective |
| THHCCH02A | Prepare, cook and serve food for menus (holistic) | Elective |
| THHS2CC2B | Establish and maintain quality control | Elective |
| THHS2CC3B | Develop a food safety plan | Elective |
| Stage 5 | ||
| THHGFA06A | Interpret financial information | Core |
| THHGGA06B | Receive and store stock | Core |
| THHGGA07B | Control and order stock | Core |
| THHGLE01B | Monitor work operations | Core |
| THHGLE02B | Implement workplace health, safety and security procedures | Core |
| THHGLE08B | Lead and manage people | Core |
| Stage 6 | ||
| BSBCMN302A | Organise personal work priorities and development | Elective |
| BSBCMN412A | Promote innovation and change | Elective |
| THHGGA02B | Perform office procedures | Core |
| THHGGA09B | Manage projects | Elective |
| THTSMA01B | Coordinate production of brochures and marketing materials | Elective |
| Stage 7 | ||
| BSBMKG501A | Evaluate marketing opportunities | Elective |
| BSBMKG502A | Establish and adjust the marketing mix | Elective |
| THHGCS08B | Establish and conduct business relationships | Core |
| THHGLE03B | Develop and implement operational plans | Core |
| THHGLE04B | Establish and maintain a safe and secure workplace | Core |
| THHGLE05B | Roster staff | Core |
| THHGLE09B | Manage workplace diversity | Core |
| THHGLE11B | Manage quality customer service | Core |
| THHGLE13B | Manage finances within a budget | Core |
| THHGLE14B | Prepare and monitor budgets | Core |
| THHGLE20B | Develop and update the legal knowledge required for business compliance | Core |
Please note:
- Units displayed in each stage are in alphabetical order and not in order of course delivery
- Animal products are used in the delivery of this course.
Advanced Diploma of Hospitality Management
THH60202 - 80 weeks (CRICOS 102 weeks)
This course provides participants with the skills and knowledge required to work as qualified chefs and managers in commercial kitchens. This course focuses on operational, financial and people management, helping students to develop a rewarding career as cooks or chefs within the commercial kitchen environment.
Disclaimer: Please note students who are enrolled to complete Advanced Diploma of Hospitality Management - THH60202 will be completing 11 additional units of competency. The course fee includes the tuition for these additional units. Students who are deemed competent in these units will be eligible for a Statement of Attainment. Applications will only be accepted from people wishing to enrol in the full program.
This course also incorporates Certificate III in Hospitality (Commercial Cookery) - 40 weeks, Certificate IV in Hospitality (Commercial Cookery) - 60 weeks & Diploma of Hospitality Management - 70 weeks
(CRICOS Course Codes: Melbourne 046572F, Sydney 060591G)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBCC01B | Use basic methods of cookery | Elective |
| THHBCC03B | Prepare stocks, sauces and soups | Elective |
| THHBKA01B | Organise and prepare food | Elective |
| THHBKA02B | Present food | Elective |
| THHBKA03B | Receive and store kitchen supplies | Elective |
| THHBKA04B | Clean and maintain kitchen premises | Elective |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| Stage 2 | ||
| THHBCC02B | Prepare appetisers and salads | Elective |
| THHBCC04B | Prepare vegetables, eggs and farinaceous dishes | Elective |
| THHBCC06B | Prepare and cook seafood | Elective |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| THHGGA01B | Communicate on the telephone | Core |
| THHGTR01B | Coach others in job skills | Core |
| Stage 3 | ||
| THHBCC05B | Prepare and cook poultry and game | Elective |
| THHBCC07B | Select, prepare and cook meat | Elective |
| THHBCC13B | Plan & control menu based catering | Elective |
| THHBCAT01B | Prepare foods according to dietary and cultural needs | Elective |
| THHCCH01A | Prepare, cook and serve food (holistic) | Elective |
| THHS2CC1B | Monitor catering revenue and costs | Elective |
| Stage 4 | ||
| THHBCC08B | Prepare hot and cold desserts | Elective |
| THHBCC09B | Prepare pastry, cakes and yeast goods | Elective |
| THHBCC10B | Plan and prepare food for buffets | Elective |
| THHBCC11B | Implement food and safety procedures | Elective |
| THHCCH02A | Prepare, cook and serve food for menus (holistic) | Elective |
| THHS2CC2B | Establish and maintain quality control | Elective |
| THHS2CC3B | Develop a food safety plan | Elective |
| Stage 5 | ||
| THHGFA06A | Interpret financial information | Core |
| THHGGA06B | Receive and store stock | Core |
| THHGGA07B | Control and order stock | Core |
| THHGLE01B | Monitor work operations | Core |
| THHGLE02B | Implement workplace health, safety and security procedures | Core |
| THHGLE08B | Lead and manage people | Core |
| Stage 6 | ||
| BSBCMN302A | Organise personal work priorities and development | Elective |
| BSBCMN412A | Promote innovation and change | Elective |
| THHGGA02B | Perform office procedures | Elective |
| THHGGA09B | Manage projects | Elective |
| THTSMA01B | Coordinate production of brochures and marketing materials | Elective |
| Stage 7 | ||
| BSBMKG501A | Evaluate marketing opportunities | Elective |
| BSBMKG502A | Establish and adjust the marketing mix | Elective |
| THHGCS08B | Establish and conduct business relationships | Core |
| THHGLE03B | Develop and implement operational plans | Core |
| THHGLE04B | Establish and maintain a safe and secure workplace | Core |
| THHGLE05B | Roster staff | Elective |
| THHGLE09B | Manage workplace diversity | Core |
| THHGLE11B | Manage quality customer service | Core |
| THHGLE13B | Manage finances within a budget | Elective |
| THHGLE14B | Prepare and monitor budgets | Elective |
| THHGLE20B | Develop and update the legal knowledge required for business compliance | Elective |
| Stage 8 | ||
| BSBMKG601A | Develop marketing strategies | Elective |
| BSBMKG602A | Develop a marketing plan | Elective |
| THHGLE06B | Monitor staff performance | Core |
| THHGLE07B | Recruit and select staff | Core |
| THHGLE12B | Develop and manage marketing strategies | Core |
| THHGLE15B | Manage financial operations | Core |
| THHGLE16B | Manage physical assets | Core |
| THHGLE19B | Develop and implement a business plan | Core |
Please note:
- Units displayed in each stage are in alphabetical order and not in order of course delivery
- Animal products are used in the delivery of this course.