2002 Swinburne TAFE Handbook - Swinburne University of ...
2002 Swinburne TAFE Handbook - Swinburne University of ...
2002 Swinburne TAFE Handbook - Swinburne University of ...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>TAFE</strong> Courses 1 Hospitality and Tourism 1115<br />
HOSPITALITY and TOURISM<br />
HOSPITALITY<br />
THH11197<br />
Certificate I in Hospitality<br />
(Kitchen Operations)<br />
This course aims to develop the basic skills required to work as a kitchen<br />
attendant in a variety <strong>of</strong> hospitality operations. It is an ideal pre-apprenticeship<br />
course as it prepares students to enter an apprenticeship and improves job<br />
prospects.<br />
Campus<br />
Lilydale<br />
Career opportunities<br />
Employment as a kitchen attendant and/or further study.<br />
Course duration<br />
Six to eight weeks full-time.<br />
Structure<br />
On successful completion <strong>of</strong> Certificate I (Kitchen Operations) students can gain<br />
entry into Certificate II in Hospitality (Commercial Cookery) or certificate courses<br />
in other hospitality streams.<br />
Course subjects<br />
THHCOR01A<br />
THHCOR02A<br />
THHCOR03A<br />
THHHCO01A<br />
THHGHS01A<br />
THHBKA01A<br />
THHBKA02A<br />
THHBKA03A<br />
THHBKA04A<br />
Work with Colleagues and Customers<br />
Work in a Socially Diverse Environment<br />
Follow Health, Safety and Security Procedures<br />
Develop and Update Hospitality Industry Knowledge<br />
Follow Workplace Hygiene Procedures<br />
Organise and Prepare Food<br />
Present Food<br />
Receive and Store Stock<br />
Clean and Maintain Premises<br />
Plus one elective (Electives and Stream are determined by the Department).<br />
Entry requirements<br />
There are no formal entry requirements.<br />
Application procedure<br />
Applicants should apply directly to the Department <strong>of</strong> Hospitality and Tourism.<br />
Further information<br />
Contact the Department <strong>of</strong> Hospitality and Tourism on (03) 9215 7047<br />
THH21297 Certificate II in Hospitality<br />
(Commercial Coo.cery)<br />
This course is aimed at providing participants with the skills and expertise which<br />
will enable them to work within the hospitality industry as a commercial cook<br />
(Grade 3).<br />
Campus<br />
Lilydale; Prahran<br />
Career opportunities<br />
Employment as cook or further study in cookery or hospitality.<br />
Course duration<br />
Six months full-time<br />
Structure<br />
On successful completion <strong>of</strong> the Certificate II students can enter an<br />
apprenticeship to complete the Certificate III (Commercial Cookery) or a certificate<br />
course in other hospitality streams.<br />
Course subjects<br />
THHCOR01A<br />
THHCDR02A<br />
THHCDROA<br />
THHHCDOIA<br />
THHGHS01A<br />
THHBKA01A<br />
THHBKA02A<br />
THHBKA03A<br />
THHBKA04A<br />
THHBCC01A<br />
THHBCC02A<br />
THHBC02aA<br />
THHBCC03A<br />
Work with Colleagues and Customers<br />
Work in a Socially Diverse Environment<br />
Follow Health, Safety and Security Procedures<br />
Develop and Update Hospitality Industry Knowledge<br />
Follow Workplace Hygiene Procedures<br />
Organise and Prepare Food<br />
Present Food<br />
Receive and Store Stock<br />
Clean and Maintain Premises<br />
Use Basic Methods <strong>of</strong> Cookery<br />
Prepare Appetisers and Salads<br />
Prepare Sandwiches<br />
Prepare Stocks and Sauces<br />
THHBCC03Aa Prepare Soups<br />
THHBCC04A<br />
THHBCC05A<br />
THHBCC06A<br />
THHBCC07A<br />
THHBCCOBA<br />
THHBCC09A<br />
THHBCCI1A<br />
Entry requirements<br />
Prepare Vegetables, Eggs and Farinaceous Dishes<br />
Prepare and Cook Poultry and Game<br />
Prepare and Cook Seafood<br />
Identify and Prepare Meat<br />
Prepare Hot and Cold Desserts<br />
Prepare Pastry, Cakes and Yeast Goods<br />
Implement Food Safety Procedures<br />
Satisfactory completion <strong>of</strong> an appropriate Victorian Year 11 or its equivalent, or<br />
mature age.<br />
Application procedure<br />
Applicants should apply directly to the Department <strong>of</strong> Hospitality and Tourism.<br />
Further information<br />
Contact the Department <strong>of</strong> Hospitality and Tourism on:<br />
(03) 92157047 (Lilydale), or<br />
(03) 9214 6589 (Prahran).<br />
THH21897 Certificate II in Hospitality<br />
(Operations)<br />
The Certificate II in Hospitality (Operations) is designed to provide participants<br />
with an understanding <strong>of</strong> the hospitality industry and skills at entry level. It<br />
includes competencies in key aspects <strong>of</strong> hospitality services with particular<br />
emphasis on food and beverage service.<br />
Aims & Objectives<br />
The course aims to develop a broad awareness and understanding <strong>of</strong> the<br />
hospitality industry and to multi-skill in entry level and competencies in key<br />
aspects <strong>of</strong> hospitality services. Further, for students to gain entry level<br />
employment in the Front <strong>of</strong> House area <strong>of</strong> a Hospitality establishment.<br />
Campus<br />
Lilydale<br />
Career opportunities<br />
Employment in restaurants, cafes, and functions at an operational level or further<br />
study in the Certificate IV in Hospitality (Food and Beverage Supervision).<br />
Course duration<br />
Six months full-time<br />
Structure<br />
Th is course involves both theory and practical work. Students are expected to<br />
attend two restaurant sessions a week.<br />
<strong>Swinburne</strong> <strong>University</strong> <strong>of</strong> Technology 1 <strong>TAFE</strong> <strong>Handbook</strong> <strong>2002</strong>
Change language