Professional Cookery
THH41302 Certificate IV in Hospitality (Commercial Cookery)
Course Code:
THH41302
Study Area(s):
• Culinary Arts
Intakes
February, July
Application
VTAC for February, direct to the Institute for July
Entrance Requirements
Year 10 or equivalent
Selection Criteria
ENTER or equivalent, pre-selection form , interview*
Fees
Duration
2 years
Mode of Study
Full time
Part Time
Online/Flexible (limited units only) contact your program coordinator to discuss your options
Course Outline
| Stage 1 - THH22002 Certificate II in Hospitality (Kitchen Operations) | Online |
| Common Core | |
| THHCOR01B Work with colleagues and customers |
 |
| THHCOR02B Work in a socially diverse environment |
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| THHHCO01B Develop and update hospitality industry knowledge |
|
| Hygiene | |
| THHBKA03B Receive and store kitchen supplies |
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| THHBKA04B Clean and maintain kitchen premises |
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| THHCOR03B Follow health, safety and security procedures |
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| THHGHS01B Follow workplace hygiene procedures |
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