Qualification Outline

Date retreived
22/07/2026 4:58 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 III in Hospitality (Commercial Cookery)

Certificate III in Hospitality (Commercial Cookery)

Qualification
National Code:
THH31597
State Code:
E017
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
23/09/1999
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
A
Nominal Hours
240
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 THH21297 Certificate II in Hospitality (Commercial Cookery) PLUS the following core units.

State Code National Code Title Hours Type
E0018 THHGTR01A Coach others in job skills 20 Unit of competency
E0015 THHGGA01A Communicate on the telephone 5 Unit of competency
E0017 THHGCS03A Deal with conflict situations 20 Unit of competency
E0086 THHBCC10A Plan and prepare food for buffets 24 Unit of competency
E0013 THHGCS02A Promote products and services to customers 45 Unit of competency
2. ELECTIVES

In addition to the six electives already completed for THH21297 Certificate II in Hospitality (Commercial Cookery), at least three units must be selected from the following to a maximum of 126 hours. It is recommended that these units be completed in accordance with the requirements of Certificate I in Hospitality (Kitchen Operations), and Certificate II in Hospitality (Commercial 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) and Certificate III in Hospitality (Commercial Cookery), combined, must not exceed 850 hours. HOSPITALITY FUNCTIONAL AREAS COMMERCIAL COOKERY

State Code National Code Title Hours Type
E0101 THHS2CC3A Develop a food safety plan 36 Unit of competency
E0100 THHS2CC2A Establish and maintain quality control 30 Unit of competency
E0095 THHADCC05A Handle and serve cheese 5 Unit of competency
E0099 THHS2CC1A Monitor catering revenue and costs 30 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
Replaces
State Code National Code Title Type
5514 3220 Certificate II in Cookery (Asian) Accredited course
5516 3221 Certificate III in Cookery (Commercial) Accredited course
Replaced By
State Code National Code Title Type
E258 THH31502 Certificate III in Hospitality (Commercial Cookery) Qualification
VET Info Notes
This training program is a representation of the qualification THH31597 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.
Entry Requirements
No information
Traineeships and Apprenticeships
No information