2002 Swinburne TAFE Handbook - Swinburne University of ...

116 [ TAFE Courses [ Hospitality and Tourism
Course subjects
THHHC001A
THHCORD1A
THHCORD2A
THHGCSD2A
THHGCSD3A
THHCORD3A
THHGHSD1A
THHBFB11A
THHBFBD4A
Develop and Update Hospitality Knowledge
Work with Colleagues and Customers
Work in a Socially Diverse Environment
Promote Products and Services to Customers
Deal with Conflict Situations
Follow Health, Safety and Security Procedures
Follow Workplace Hygiene Procedures
Develop and Update Food and Beverage
Provide Table Service of Alcoholic Beverages
THHBFBD2/3A Provide Food and Beverage Service
THHBFBD9A
THHGCTDI A
Provide RSA
Entry requirements
Access and Retrieve Computer Data
Satisfactory completion of an appropriate Victorian Year 10 or its equivalent, or 16
years of age.
Application procedure
Applicants should apply directly to the Department of Hospitality and Tourism.
Further information
Contact the Department of Hospitality and Tourism on (03) 9215 7047
THH31597 Certificate III in Hospitality
(Commercial Cookery) -
Apprenticeship
This course aims to provide training and skill development in kitchen operations
and reflects the role of a qualified cook or chef. It requires students to be
employed as an apprentice cook.
Campus
Lilydale
Career opportunities
Employment as cook or further study in cookery or hospitality management.
Course duration
Three years part-time (one day a week).
Course subjects
THHCORD1A
THHCORD2A
THHCORD3A
THHHCOD1A
THHGHSD1A
THHBKAD1A
THHBKAD2A
THHBKAD3A
THHBKAD4A
THHBCC01A
THHBCC02A
Work with Colleagues and Customers
Work in a Socially Diverse Environment
Follow Health, Safety and Security Procedures
Develop and Update Hospitality Industry Knowledge
Follow Workplace Hygiene Procedures
Organise and Prepare Food
Present Food
Receive and Store Stock
Clean and Maintain Premises
Use Basic Methods of Cookery
Prepare Appetisers and Salads
THHBCCD2aA Prepare Sandwiches
THHBCC03A
Prepare Stocks and Sauces
THHBCCD3aA Prepare Soups
THHBCC04A
THHBCC05A
THHBCC06A
THHBCC07A
THHBCC08A
THHBCC09A
THHBCCII A
Prepare Vegetables, Eggs and Farinaceous Dishes
Prepare and Cook Poultry and Game
Prepare and Cook Seafood
Identify and Prepare Meat
Prepare Hot and Cold Desserts
Prepare Pastry, Cakes and Yeast Goods
Implement Food Safety Procedures
THHBCC10A
THHGGA01A
THHGCSD2A
THHGCS03A
THHGTR01A
Elective units
Plan and Prepare Food for Buffets
Communicate on the Telephone
Promote Products and Services to Customers
Deal with Conflict Situations
Coach Others in Job Skills
A minimum of three (3) additional units from the following areas:
Hospitality Functional Areas.
Commercial Cookery.
Commercial Catering.
Patisserie.
Asian Cookery.
Entry requirements
Satisfactory completion of an appropriate Victorian Year 10/11 or its equivalent,
or mature age. Students are also required to secure an apprenticeship agreement
with an employer.
Application procedure
Applicants should apply directly to the Department of Hospitality and Tourism.
Further information
Contact the Department of Hospitality and Tourism at Lilydale on (03) 92157047
THH51297 Diploma of Hospitality
(Management)
VTAC code: 70111 (Lilydale), 78571 (Prahran)
This course aims to develop a broad awareness and understanding of the
hospitality industry. The skills and competencies attained at this level reflect
those required by managers and supervisors.
Applicants wishing to study at the Lilydale campus should refer to the Dual Award
Bachelor of Business (Business Tourism and Enterprise Management)jDiploma of
Hospitality (Management).
Campus
Lilydale; Prahran
Career opportunities
Employment in hospitality operations at a supervisory level or further study at the
degree level.
Course duration
Two years full-time.
Structure
The course is delivered in a combination of theoretical and practical modes. The
practical component, delivered mainly in the first year, includes on-the-job training
in our restaurants in both cookery and food and beverage service. The theory
components may include site visits, online delivery, self-paced materials and case
studies. Second year units focus on the managerial aspects of the hospitality
industry.
Course subjects
THHHC001A
THHCOR01A
THHCOR02A
THHCOR03A
THHGCS02A
THHGCS03A
THHGHSD1A
THHBFB01A
Develop and Update Hospitality Knowledge
Work with Colleagues and Customers
Work in a Socially Diverse Environment
Follow Health, Safety and Security Procedures
Promote Products and Services to Customers
Deal with Conflict Situations
Follow Workplace Hygiene Procedures
Operate a Bar
THHBFB02/3A Provide Food and Beverage Service
THHBFB09A
THHBFB11A
Provide RSA
Develop and Update Food and Beverage Knowledge
Swinburne University of Technology [ TAFE Handbook 2002