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Certificate III in Hospitality (Commercial Cookery)

Almost a quarter of Victoria's total income is generated by the hospitality industry, figures from the Australian Bureau of Statistics show.  More than a quarter of people employed in Victoria work in the hospitality industry, with wages doubling between 1999 and 2007.  Source: Herald Sun 29/04/08

Course Code: THH31502

Study Mode(s) and Duration:
 • 18 Months On-The-Job

Students who have completed PSG's Certificate II in Hospitality (Kitchen Operations) will receive credit transfers for units already completed. See units marked with an * below for potential credits.

Call us on

1300 880 460

 

 

Training Venue Flexible
St Kilda Melbourne

Delivery modes

  • Individual face to face delivery at students workplace,
  • Group delivery if required at students workplace,
  • Group delivery at a hired venue if required,
  • By distance learning mode

Organisation of Delivery of Course

 

The qualification will be delivered and assessed as follows:

  • 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?

On successful completion of the course, students may apply for a role as a chef in the hospitality industry.

What Skills will I have when I complete this course?

Students will be a qualified chef. This Certificate represents a qualification of the skilled operator who applies a broad range of competencies within a more varied work context, providing technical advice and supporting a team including team leadership responsibilities.

What opportunities for further studies will I have?

You may also progress on to do the Certificate IV in Hospitality or the Diploma of Hospitality Management.

How will I be selected for this course?

Students will be selected after an interview by a PSG team member. Students must possess a Year 11 qualification or equivalent or be mature age.

Clothing required includes:
- Traditional White Cooks Jackets (2)
- Traditional Check Cooks Trousers (2)
- White Waist Long Aprons (2)
- White Neckerchief (2)
- Black Safety Boots
- White Disposable Hat (1) provided
- Cooks knives and other utensils (as advised)

Students may be eligible for financial assistance from the Federal Government:

Tools for trade allowance

What costs and other fees should I expect?

Contact PSG on 1300 880 460 for the latest fee information.

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 how it will operate. There is the opportunity for reassessment and appeal and you will be given information on these processes.

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.

Course Information:

Please follow the links provided with each unit to learn more about the course.

Core

Code

Competency Title

THHBCAT01B Prepare foods according to dietary and cultural needs
THHBCC01B Use basic methods of cookery*
THHBCC02B Prepare appetisers and salads*
THHBCC03B Prepare stocks, 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
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

Code

Competency Title

THHGHS03B

Provide first aid

BSBCMN205A

Use business technology

THHADCC05B

Handle cheese