Certificate III in Hospitality (Commercial Cookery) - THH31502

Core Units

Work with colleagues and customers
Work in a socially diverse environment
Communicate on the telephone
Deal with conflict situations
Coach others in job skills
Follow health, safety and security procedures
Follow workplace hygiene procedures
 Receive and store kitchen supplies
Clean and maintain kitchen premises
Develop and update hospitality industry knowledge
Promote products and services to customers
Use basic methods of cookery
Prepare, cook and serve food (holistic unit)
Organize and prepare food
Present Food
Prepare appetizers and salads
Prepare stock, sauces and soups
Prepare vegetables, eggs and farinaceous dishes
 Prepare pastry, cakes and yeast goods 
 Select, prepare and cook meat
Prepare and cook seafood
Prepare and cook poultry and game
Prepare hot and cold desserts
Plan and prepare food for buffets  
Implement food safety procedures
Prepare foods according to dietary and cultural needs
Plan and control menu based catering
Prepare, cook and serve food for menus (holistic unit)
Elective Units

Handle and serve cheese
Prepare sandwiches
Control and order stock
N.B. The Statement of Results for the Certificate III in Hospitality – Commercial Cookery (THH31502) will show student competencies in 31 units of competence as per the training package qualification packaging rules. A Statement of Attainment will be given for any additional units completed.

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