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
Elective
|
