Pathway Outline
Date retreived
22/07/2026 7:26 AM AWST
22/07/2026 7:26 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Cooking - School Apprenticeship Link Phase II
Cooking - School Apprenticeship Link Phase II
Pathway
National Code
—
—
State Code
WS86
WS86
DTWD Status
Replaced
Replaced
National Endorsed, State Implementation and Classification
Original TGA Release Date
23/01/2002
23/01/2002
Field of Education
1101 - Food And Hospitality
1101 - Food And Hospitality
Approved Date
05/09/2002
05/09/2002
Stream of Study
Initial Vocational (3100 - 3600)
Initial Vocational (3100 - 3600)
Duration
Unspecified
Current Release Version
1.00
1.00
Current Release Date
23/01/2002
23/01/2002
Nominal Hours
229
229
Description
NOTE: Certificate I pre-apprenticeship programs are for the delivery of pre-apprenticeships for regional and remote areas only. Training providers can apply to the Department of Training and Workforce Development (DTWD) to deliver this program.
Packaging Rules
1.
All units to be completed
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E2074 | THHBKA04B | Clean and maintain kitchen premises | 10 | Unit of competency |
| E1986 | THHGGA01B | Communicate on the telephone | 5 | Unit of competency |
| E2071 | THHBKA01B | Organise and prepare food | 20 | Unit of competency |
| E2059 | THHBCC02B | Prepare appetisers and salads | 26 | Unit of competency |
| C3512 | BSBCMN101A | Prepare for work | 30 | Unit of competency |
| E2057 | THHBCC00B | Prepare sandwiches | 6 | Unit of competency |
| E2060 | THHBCC03B | Prepare stocks, sauces and soups | 32 | Unit of competency |
| E2072 | THHBKA02B | Present food | 6 | Unit of competency |
| E2073 | THHBKA03B | Receive and store kitchen supplies | 10 | Unit of competency |
| E2058 | THHBCC01B | Use basic methods of cookery | 44 | Unit of competency |
| E1974 | THHCOR02B | Work in a socially diverse environment | 10 | Unit of competency |
| Y0325 | Work Placement - SAL Phase II | 40 | Module |
No information
Note
This training program has been created as a pathway of the Training Package qualification [NTIS ID] [Name of qualification on [DATE].
This qualification/pathway is the copyright of [ORGANISATION] and should be consulted for full description of requirements
Further information on this training program may be obtained from [PERSON / CSSN] on [PHONE] or email [EMAIL ADDRESS].
*** Certificate I pre-apprenticeship programs are for the delivery of pre-apprenticeships for regional and remote areas only. Training providers can apply to the Department of Training and Workforce Development (DTWD) to deliver this program.
This qualification/pathway is the copyright of [ORGANISATION] and should be consulted for full description of requirements
Further information on this training program may be obtained from [PERSON / CSSN] on [PHONE] or email [EMAIL ADDRESS].
*** Certificate I pre-apprenticeship programs are for the delivery of pre-apprenticeships for regional and remote areas only. Training providers can apply to the Department of Training and Workforce Development (DTWD) to deliver this program.
No information