THH31502 Certificate III in Hospitality (Commercial Cookery)

Employees in the trade of Cookery (Western) work as a qualified cook within the kitchen of cafes, restaurants, hotels, clubs and similar enterprises and perform roles including preparing food, catering a range of dishes, planning menus and controlling costs.

Applicants for trade recognition should provide evidence to demonstrate at least 4 years practical experience in the following trade competencies.

In addition to any other evidence supporting an application for trade recognition, applicants are encouraged to use this checklist as a self assessment competency guide and lodge it with the application.

Compulsory Common Core		Check
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 procedures
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 (holistic unit)
THHBCC02B	Prepare appetisers and salads
THHBCC03B	Prepare stocks and sauces and soups
THHBCC04B	Prepare vegetables, eggs and farinaceous dishes
THHBCC05B	Prepare and cook poultry and game
THHBCC06B	Prepare and cook seafood
THHBCC07B	Select, prepare and cook meat
THHBCC08B	Prepare hot and cold desserts
THHBCC09B	Prepare pastry, cakes and yeast goods
THHBCC10B	Plan and prepare food for buffets
THHBCC11B	Implement food safety procedures
THHBCAT01B	Prepare foods according to dietary and cultural needs
THHBCC13B	Plan and control menu-based catering
THHGGA01B	Communicate on the telephone
THHGCS02B	Promote products and services to customers
THHGCS03B	Deal with conflict situations
THHGTR01B	Coach others in job skills
THHCCH02A	Prepare, cook and serve food for menus (holistic unit)
Electives - Commercial Cookery
THHBCAT02B	Package prepared foodstuffs
THHBCAT03B	Transport and store food in a safe and hygienic manner
THHBCAT04B	Operate a fast food outlet
THHBCAT05B	Apply cook chill production processes
THHBCAT06B	Apply catering control principles
THHBCAT07A	Apply cook-freeze production processes
THHADCAT02B	Develop menus to meet special dietary and cultural needs
THHADCAT03B	Select catering systems
THHSCAT01B	Manage facilities associated with commercial catering contracts
THHSCAT02B	Plan the catering for an event or function
THHSCAT03B	Prepare tenders for catering contracts
THHSCAT04B	Design menus to meet market needs
THHBCAT02B	Package prepared foodstuffs
THHBCAT03B	Transport and store food in a safe and hygienic manner
THHBCAT04B	Operate a fast food outlet
THHBCAT05B	Apply cook chill production processes
THHBCAT06B	Apply catering control principles
THHBCAT07A	Apply cook-freeze production processes
THHADCAT02B	Develop menus to meet special dietary and cultural needs
THHADCAT03B	Select catering systems
THHSCAT01B	Manage facilities associated with commercial catering contracts
THHSCAT02B	Plan the catering for an event or function
THHSCAT03B	Prepare tenders for catering contracts
THHSCAT04B	Design menus to meet market needs