An initial assessment will be done for each unit to determine if RCC/RPL may apply,
RCC/RPL process will be commenced where applicable,
Any competency gap detected through the initial assessment will be discussed,
Training will be undertaken to address these gaps,
Training will be undertaken for entire units where the student is not competent,
Student will be assessed at either the end of training in a unit or when they wish to present themselves for assessment.
Assessment will be both summative and formative within each unit,
Assessment will be holistic where applicable.

What employment opportunities will I have?

Employment and career opportunities exist in the hospitality industry across a range of different roles and positions. Typically people in the hospitality industry work in hospitals, hotels, clubs, motels, pubs, restaurants, cafes, retirement villages and aged care centres.

What Skills will I have when I complete this course?

The course aims to develop general work skills while giving a specific overview of Chinese and Asian cookery methods and preparation of food. You will also learn interpersonal skills essential for a successful career in the hospitality industry.

What opportunities for further studies will I have?

Graduates may go onto study the Certificate IV in Hospitality (Asian Cookery) or the Diploma of Hospitality Management.

How will I be selected for this course?

Good passes at Year 11 level or the overseas equivalent and preferably some relevant employment experience. 18 years of age.

AND

English language proficiency level of IELTS 5.5, ISLPR 2+, TOEFL 530 (PB), 197 (CB) 71 (iBT) or equivalent.

What costs and other fees should I expect?

Tuition Fees $5000

How will I be assessed?

You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment may include written, oral or practical assessment methods. You will know in advance about the type of assessment and the how it will operate. There is the opportunity for reassessment and appeal and you will be given this information.

Language, literacy and numeracy assistance

Students who require assistance with language, literacy or numeracy should contact PSG for advice on 1300 880 460. Students may be required to undergo language, literacy and/or numeracy tests before enrolment is accepted.

What will I study?

Core units

Code	Competency Title
THHASC01B	Use basic Asian methods of cookery
THHASC02A	Produce appetisers and snacks for Asian cuisines
THHASC03A	Prepare stocks and soups for Asian cuisines
THHASC04A	Prepare sauces, dips and accompaniments for Asian cuisines
THHASC05A	Prepare salads for Asian cuisines
THHASC06A	Prepare rice and noodles for Asian cuisines
THHASC07A	Prepare meat, poultry, seafood and vegetables for Asian cuisines
THHBCAT01B	Prepare foods according to dietary and cultural needs
THHBCC11B	Implement food safety procedures
THHBCC13B	Plan and control menu-based catering
THHBKA01B	Organise and prepare food
THHBKA02B	Present food
THHBKA03B	Receive and store kitchen supplies
THHBKA04B	Clean and maintain kitchen premises
THHCCH01A	Prepare, cook and serve food
THHCCH02A	Prepare, cook and serve food for menus
THHCOR01B	Work with colleagues and customers
THHCOR02B	Work in a socially diverse environment
THHCOR03B	Follow health, safety and security procedures
THHGCS02B	Promote products and services to customers
THHGCS03B	Deal with conflict situations
THHGGA01B	Communicate on the telephone
THHGHS01B	Follow workplace hygiene procedures
THHGTR01B	Coach others in job skills
THHHCO01B	Develop and update hospitality industry knowledge

Elective Units

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
THHBKA01B	Organise and prepare food