Diploma of Hospitality Management - THH51202

1. Diploma of Hospitality Management (Commercial Cookery) - THH51202

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
Control and order stock
Develop and update hospitality industry knowledge
Promote products and services to customers
Lead and manage people
Manage quality customer service
Manage workplace diversity
Manage finances within a budget
Prepare and monitor budgets
Interpret financial information
Monitor work operations
Roster staff
Implement workplace health, safety and security procedures
Establish and maintain a safe and secure workplace
Develop and update the legal knowledge required for business compliance
Establish and conduct business relationships
Develop and implement operational plans
Elective Units

Clean and maintain kitchen premises
Use basic methods of cookery
Organise and prepare food
Present Food
Prepare, cook and serve food (holistic unit)
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
Prepare appetizers and salads
Plan and prepare food for buffets
Plan and control menu based catering
Prepare foods according to dietary and cultural needs
Implement food safety procedures
Prepare, cook and serve food for menus (holistic unit)
N.B. The Statement of Results for the Diploma of Hospitality Management (Commercial Cookery THH51202) will show student competencies in 42 units of competence as per the training package qualification packaging rules. A Statement of Attainment will be given for any additional units completed.

2. Diploma of Hospitality Management (Patisserie) - THH51202

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
Control and order stock
Develop and update hospitality industry knowledge
Promote products and services to customers
Lead and manage people
Manage quality customer service
Manage workplace diversity
Manage finances within a budget
Prepare and monitor budgets
Interpret financial information
Monitor work operations
Roster staff
Implement workplace health, safety and security procedures
Establish and maintain a safe and secure workplace
Develop and update the legal knowledge required for business compliance
Establish and conduct business relationships
Develop and implement operational plans
Elective Units

Clean and maintain kitchen premises
Use basic methods of cookery
Organize and prepare food
Present Food
Prepare, cook and serve food (holistic unit)
Prepare and produce pastries
Prepare and produce cakes
Prepare and produce yeast goods
Prepare bakery products for patisseries
Prepare and present gateaux, tortes and cakes
Prepare hot and cold desserts
Prepare chocolate and chocolate confectionary
Prepare desserts to meet special dietary requirements
Present desserts
Present and display petit fours
Handle and serve cheese
Implement food safety procedures
Prepare sandwiches
N.B. The Statement of Results for the Diploma of Hospitality Management – Patisserie (THH51202) will show student competencies in 42 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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