Qualification Outline

Date retreived
22/07/2026 5:55 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.

Certificate IV in Hospitality (Commercial Cookery)

Certificate IV in Hospitality (Commercial Cookery)

Qualification
National Code:
THH41397
State Code:
E027
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
23/09/1997
Approved Date
18/11/1999
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
716
Duration
Unspecified
Current Release Number
1.00
Current Release Date
23/09/1997
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 23/09/1997 Current Archived
Description
Schedule
1. CORE

All requirements of THH31597 Certificate III in Hospitality (Commercial Cookery) PLUS the following core units.

State Code National Code Title Hours Type
E0038 THHGGA07A Control and order stock 25 Unit of competency
E0101 THHS2CC3A Develop a food safety plan 36 Unit of competency
E0100 THHS2CC2A Establish and maintain quality control 30 Unit of competency
E0040 THHGLE02A Implement workplace health, safety and security procedures 30 Unit of competency
E0028 THHGLE08A Lead and manage people 60 Unit of competency
E0030 THHGLE13A Manage finances within a budget 30 Unit of competency
E0029 THHGLE09A Manage workplace diversity 60 Unit of competency
E0099 THHS2CC1A Monitor catering revenue and costs 30 Unit of competency
E0039 THHGLE01A Monitor work operations 30 Unit of competency
E0120 THHBFO06A Perform clerical procedures 20 Unit of competency
E0086 THHBCC10A Plan and prepare food for buffets 24 Unit of competency
2. ELECTIVES

In addition to the three electives already completed for THH31597 Certificate III in Hospitality (Commercial Cookery), at least eight units must be selected from the following to a maximum of 341 hours. Of these, a minimum of seven units must be selected from the hospitality functional areas of Commercial Catering, Commercial Cookery, Patisserie or Asian Cookery. Any units selected must be relevant to the occupational outcome sought and should be appropriate to the AQF level. NOTE: The total hours of Certificate I in Hospitality (Kitchen Operations), Certificate II in Hospitality (Commercial Cookery), Certificate III in Hospitality (Commercial Cookery) and Certificate IV in Hospitality (Commercial Cookery) combined, must not exceed 1566 hours. HOSPITALITY FUNCTIONAL AREAS COMMERCIAL COOKERY

State Code National Code Title Hours Type
E0095 THHADCC05A Handle and serve cheese 5 Unit of competency
E0090 THHBCC14A Organise bulk cooking operations 120 Unit of competency
E0091 THHBCC15A Organise food service operations 120 Unit of competency
E0089 THHBCC13A Plan and control menu based catering 30 Unit of competency
E0093 THHADCC02A Plan, prepare and display a buffet 36 Unit of competency
E0096 THHADCC06A Prepare chocolate and chocolate confectionery 60 Unit of competency
E0088 THHBCC12A Prepare diet based and preserved foods 50 Unit of competency
E0092 THHADCC01A Prepare pates and terrines 30 Unit of competency
E0094 THHADCC04A Prepare portion controlled meat cuts 24 Unit of competency
E0097 THHADSFA Select, prepare and serve specialised food items 60 Unit of competency
E0098 THHADSCA Select, prepare and serve specialist cuisines 80 Unit of competency
3. ELECTIVE

COMMERCIAL CATERING

State Code National Code Title Hours Type
E0107 THHBCAT06A Apply catering control principles 10 Unit of competency
E0106 THHBCAT05A Apply cook-chill production processes 36 Unit of competency
E0114 THHSCAT04A Design menus to meet market needs 30 Unit of competency
E0109 THHADCAT02A Develop menus to meet special cultural and dietary needs 12 Unit of competency
E0111 THHSCAT01A Manage facilities associated with commercial catering contracts 30 Unit of competency
E0105 THHBCAT04A Operate a fast food outlet 36 Unit of competency
E0103 THHBCAT02A Package prepared foodstuffs 6 Unit of competency
E0112 THHSCAT02A Plan the total concept for a major event or function 36 Unit of competency
E0108 THHADCAT01A Prepare daily meal plans to promote good health 18 Unit of competency
E0102 THHBCAT01A Prepare foods according to specific dietary and cultural needs 36 Unit of competency
E0113 THHSCAT03A Prepare tenders for catering contracts 30 Unit of competency
E0110 THHADCAT03A Select catering systems 30 Unit of competency
E0115 THHSCAT05A Select cook-chill production systems 24 Unit of competency
E0104 THHBCAT03A Transport and store food in a safe and hygienic manner 12 Unit of competency
4. ELECTIVE

PATISSERIE

State Code National Code Title Hours Type
E0141 THHSPT01A Plan and operate coffee shops 120 Unit of competency
E0140 THHADPT08A Plan, prepare and display sweet buffet show pieces 30 Unit of competency
E0136 THHADPT04A Prepare and display petits fours 30 Unit of competency
E0139 THHADPT07A Prepare and display sugar work 48 Unit of competency
E0137 THHADPT05A Prepare and model marzipan 24 Unit of competency
E0134 THHADPT02A Prepare and present gateaux, torten and cakes 60 Unit of competency
E0131 THHBPT02A Prepare and produce cakes 24 Unit of competency
E0130 THHBPT01A Prepare and produce pastries 24 Unit of competency
E0132 THHBPT03A Prepare and produce yeast goods 42 Unit of competency
E0133 THHADPT01A Prepare bakery products for patissiers 42 Unit of competency
E0138 THHADPT06A Prepare desserts to meet special dietary requirements 30 Unit of competency
E0135 THHADPT03A Present desserts 42 Unit of competency
5. ELECTIVE

ASIAN COOKERY - CHINESE

State Code National Code Title Hours Type
E0174 THHCH01A Plan a career in Chinese cookery 4 Unit of competency
E0185 THHCH12A Prepare and cook roast meat cuts (barbecued and smoked meat and poultry) 30 Unit of competency
E0181 THHCH08A Prepare and produce Beijing and North China food 40 Unit of competency
E0180 THHCH07A Prepare and produce Beijing food 35 Unit of competency
E0177 THHCH04A Prepare and produce Cantonese (Guangdong) and South China (Chiu Chow) food 40 Unit of competency
E0176 THHCH03A Prepare and produce Cantonese (Guangdong) food 35 Unit of competency
E0184 THHCH11A Prepare and produce dim sums (sweet and savoury), and desserts 30 Unit of competency
E0183 THHCH10A Prepare and produce Shanghai and East China food 40 Unit of competency
E0182 THHCH09A Prepare and produce Shanghai food 35 Unit of competency
E0179 THHCH06A Prepare and produce Sichuan and West China food 40 Unit of competency
E0178 THHCH05A Prepare and produce Sichuan food 35 Unit of competency
E0175 THHCH02A Use the principles and methods of Chinese cookery 80 Unit of competency
6. ELECTIVE

GENERAL AREAS CUSTOMER SERVICE, SALES & MARKETING

State Code National Code Title Hours Type
E0147 THHGCS07A Co-ordinate marketing activities 30 Unit of competency
E0017 THHGCS03A Deal with conflict situations 20 Unit of competency
E0016 THHGCS01A Develop and update local knowledge 10 Unit of competency
E0032 THHGCS08A Establish and conduct business relationships 40 Unit of competency
E0045 THHGCS04A Make presentations 30 Unit of competency
E0031 THHGCS05A Organise functions 40 Unit of competency
E0041 THHGCS06A Plan and implement sales activities 20 Unit of competency
E0013 THHGCS02A Promote products and services to customers 45 Unit of competency
7. ELECTIVE

HYGIENE, HEALTH, SAFETY & SECURITY

State Code National Code Title Hours Type
E0014 THHGHS02A Clean premises and equipment 12 Unit of competency
E0048 THHGHS03A Provide first aid 24 Unit of competency
8. ELECTIVE

GENERAL ADMINISTRATION

State Code National Code Title Hours Type
E0054 THHGGA09A Manage Projects 60 Unit of competency
E0053 THHGGA08A Plan and establish systems and procedures 25 Unit of competency
E0051 THHGGA05A Plan and manage meetings 20 Unit of competency
E0050 THHGGA04A Prepare business documents 25 Unit of competency
E0052 THHGGA06A Receive and store stock 10 Unit of competency
E0049 THHGGA03A Source and present information 10 Unit of competency
9. ELECTIVE

FINANCIAL ADMINISTRATION

State Code National Code Title Hours Type
E0057 THHGFA03A Audit financial procedures 20 Unit of competency
E0056 THHGFA02A Maintain financial records 45 Unit of competency
E0059 THHGFA05A Manage payroll records 15 Unit of competency
E0058 THHGFA04A Prepare financial statements 35 Unit of competency
E0055 THHGFA01A Process financial transactions 15 Unit of competency
10. ELECTIVE

COMPUTER TECHNOLOGY

State Code National Code Title Hours Type
E0060 THHGCT01A Access and retrieve computer data 10 Unit of competency
E0062 THHGCT03A Design and develop computer documents, reports and worksheets 15 Unit of competency
E0061 THHGCT02A Produce documents on computer 30 Unit of competency
Replaced By
State Code National Code Title Type
E262 THH41302 Certificate IV in Hospitality (Commercial Cookery) Qualification
VET Info Notes
This training program is a representation of the qualification THH41397 taken
from the Hospitality Training Package THH97 which should be consulted for full
descriptions of requirements. THH97 is accredited until 16/10/2000.

1. This qualification is the copyright of The Australian National Training
Authority. RTOs who wish
to deliver this qualification must be registered by their State
accrediting body.

2. Further information on this qualification is contained in the Training
Package available from Australian
Training Products Ltd., Tel: (03) 9630 9836.

3. This qualification was entered on to the CMS by the Product Development
& Evaluation Unit,
South East Metropolitan College of TAFE on17 November 1999.
Entry Requirements
No information
Traineeships and Apprenticeships
No information