THH31502-3
Certificate III in Hospitality – Commercial Cookery Apprenticeship (Schools Program)
Whet your appetite for a career in hospitality, by commencing your commercial cookery apprenticeship whilst still at school. Designed for students in Year 11 or 12 who are currently employed part-time and registered as apprentices, the first stage of the program is conveniently structured to fit around your study requirements. Offering the chance for employment as a qualified chef in many varied workplaces, it’s the perfect course to get an early taste of the culinary arts.
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Entry Requirements
Entry is open to Year 11 and 12 students who are currently employed part time and registered as apprentices
Career Opportunities
Qualified chef in hotels, restaurants, hospitals, or any commercial catering establishment.
Program Duration
Part Time: Stage 1 of the program will be completed over 20 weeks on a 1 day a week basis during the school year.
Stages 2 and 3 of the training will be programmed after the completion of formal schooling and will be offered in both block and day release modes whilst the student is employed as a full-time apprentice.
Stages 2 and 3 of the training will be programmed after the completion of formal schooling and will be offered in both block and day release modes whilst the student is employed as a full-time apprentice.
Program Articulation
Students will complete the first stage of their trade certificate, part-time, whilst they are studying for their Senior Certificate. The continuation of their apprenticeship will be in full-time mode with block or day release programs on offer for completion of their training.
Program Award
Certificate III
Recognition of Prior Learning
Recognition of Prior Learning (RPL) is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
For additional information relating to RPL for this program, please contact:
The RPL Co-ordinator
07 3244 5386
rplcoordinator.sbit@deta.qld.gov.au
Venue
- Southbank Campus
How to Apply
Traineeship and apprenticeship positions are offered by both public and private organisations. To obtain further information on traineeships or apprenticeships go to www.trainandemploy.qld.gov.au or www.australianapprenticeships.gov.au - you can also find an employer by:
•contacting the Job Network information line on 13 62 68 or visit www.jobnetwork.gov.au
•approaching employers directly
•applying for jobs advertised in the newspaper
Cost
The cost of this program will depend on the training methods chosen. However employers can receive incentive payments for each new apprentice/trainee they employ.
Students and employers may obtain further details at www.australianapprenticeships.gov.au and/or www.trainandemploy.qld.gov.au or alternatively call 13 38 73 and/or 1800 210 210 for further information.
Additional costs include a complete professional chefs uniform subject to the dress standards set out by the Institute and a full set of tools and equipment.
Students and employers may obtain further details at www.australianapprenticeships.gov.au and/or www.trainandemploy.qld.gov.au or alternatively call 13 38 73 and/or 1800 210 210 for further information.
Additional costs include a complete professional chefs uniform subject to the dress standards set out by the Institute and a full set of tools and equipment.
For Additional Information
| Location: | Southbank-Cotah |
| Telephone: | 07 3244 5865 |
| Facsimile: | 07 3244 5720 |
| Address | |
| In Person: | Level 4 Food Technology Building Corner of Colchester & Tribune Streets South Brisbane |
| Mail: | Locked Mail Bag 14 South Brisbane QLD 4101 |
| Email: | Southbank@deta.qld.gov.au |
| Find us at: | www.Southbank.edu.au |
Outline
| STAGE ONE | Course Code | Course Name |
| THHCOR01BA | Work with Colleagues & Customers |
| THHCOR02B | Work in a Socially Diverse Environment |
| THHCOR03B | Follow Health, Safety & Security Procedures |
| THHHCO01B | Develop & Update Hospitality Industry Knowledge |
| THHGHS01B | Follow Workplace Hygiene Procedures |
| THHBKA01B | Organise & Prepare Food |
| THHBKA02B | Present Food |
| THHBKA03B | Receive & Store Stock |
| THHBKA04B | Clean & Maintain Premises |
| THHBCC01B | Use Basic Methods of Cookery |
| THHBCC02B | Prepare Appetisers & Salads |
| THHBCC03B | Prepare Stocks & Sauces |
| THHBCC04B | Prepare Vegetables, Eggs & Farinaceous Dishes |
| THHGGA01B | Communicate on the Telephone |
| THHCCH01A | Prepare, Cook & Serve Food (Holistic Course) |
| THHBCC00B | Prepare Sandwiches |
| STAGE TWO | Course Code | Course Name |
| THHBCC09B | Prepare Pastry, Cakes & Yeast Goods |
| THHBCC08B | Prepare Hot & Cold Desserts |
| THHBCC05B | Prepare & Cook Poultry & Game |
| THHBCC06B | Prepare & Cook Seafood |
| THHBCC07B | Identify & Prepare Meat |
| THHBCAT01B | Preparing Foods According to Dietary & Cultural Needs |
| THHADCC01B | Pate & Terrines |
| STAGE THREE | Course Code | Course Name |
| THHBCC13B | Plan & Control Menu Based Catering |
| THHGCS02B | Promote Products & Services |
| THHBCC10B | Plan & Prepare Foods for Buffets |
| THHBCC11B | Implement Food Safety Procedures |
| THHGTR01B | Coach Others in Job Skills |
| THHGCS03B | Deal with Conflict Situations |
| THHADPT03B | Present Desserts |
| STAGE FOUR | Course Code | Course Name |
| THHCCH02 | Prepare, Cook & Serve Food for Menus (Holistic Course) |
This brochure was last updated Thursday, 3 July 2008
All information was accurate at time of printing, however, Institute policies, fees and details are subject to change without notice. Course commencement is dependent on sufficient enrolments, accreditation and registration requirements
All information was accurate at time of printing, however, Institute policies, fees and details are subject to change without notice. Course commencement is dependent on sufficient enrolments, accreditation and registration requirements
