Commercial
Cookery
Year (1) Cert. III in Hospitality
Year (2) Diploma of Hospitality Management
Certificate III Hospitality
(Commercial Cookery)
Benefit Statement
Hospitality and Tourism is the largest developing
industry in Australia.
The Hospitality Industry covers a diverse range of
establishments providing hospitality services in the
form of accommodation, meals and drinks.
Competencies gained as a result of undertaking this
program allows for students to enter the workforce
with the skills and knowledge required to secure an
entry level position in a commercial kitchen,
leading to a career as a Cook.
Description
The Commonwealth Department of Employment and
Workplace Relations* state that:
- Job prospects for Chefs are very good.
- Employment growth for Chefs to 2010-11 is expected to be strong. Employment in this
very large occupation (51,400 in February 2004) rose
strongly in the past five years, and rose very
strongly in the long-term (ten years).
- There is a national skill
shortage for Chefs.
- Chefs are employed across several
industries including: Cafes and Restaurants;
Accommodation; Hospitals and Nursing Homes; and
Clubs (Hospitality).
- The vacancy level for Chefs is
very high.
Upon completion of this program students will have
qualifications in commercial cookery. Graduates will
possess the skills needed to prepare and serve a
full range of meals in a professional and hygienic
manner. Hospitality vocational placement gives you
an opportunity to develop your skills in a kitchen
or retail food environment.
Topics
This course will cover
topic areas such as:
- Interpersonal and customer
service, communication, telephone techniques,
workplace health and hygiene, food safety, promote
products, conflict resolution, menu based catering.
- Organise, prepare and present
food, receive, store, clean and maintain kitchen
supplies/premises.
- Preparation of: appetisers,
salads, stocks, sauces, soups, vegetables, eggs,
cheese, buffets, dietary needs and specialist
cuisine.
- Preparation and cooking of:
poultry/game, seafood, meat, hot and cold desserts,
pastry, cakes/yeast goods.
Career Prospects
1. Employment Opportunities: Working in
hotels, clubs, restaurants, casinos, cruise ships,
island resorts, hospitals, motels, entertainment
centres, employee food service centres, catering
businesses and white boats (luxury boats). This
program of training is suitable if you wish to
pursue a career in the range of occupations
associated with the Hospitality industry in areas of
commercial cookery. The qualification gained opens a
world of opportunities for cooks and kitchen hands.
The types of positions that can be sought at a
management level (after some operational experience)
include: kitchen manager, chef or small business
operator. Graduates can expect to work with people
from all over the world and see and experience a
vast array of food and preparation techniques.
2. Learning Pathways: On successful
completion of this course, graduates may consider
further study at a higher tertiary level within the
vocational education and training sector.
Delivery Method
This course is delivered for a minimum of 20hrs per
week over 40 weeks, excluding holidays, made up of
face to face training and Vocational Placement
(unpaid work in industry). Training is delivered at
the Gold Coast Institute of TAFE Ashmore Campus and
vocational placement can be anywhere on the Gold
Coast.
Please note: this program will include evening
practical classes in our Visions Training Restaurant
and may include some early morning starts and
weekend activities.
To reflect the nature of the industry, this program
is designed to be flexible - training uses special
events and bookings at the Visions Restaurant and
Boulevard Bistro on campus during the day or
evening, including Friday nights. Some may be
unplanned based on demand from the local community.
Assessment
Assessment is competency based and non-graded. This
means that students must demonstrate that they are
able to perform work tasks. Students are assessed in
a variety of ways. Students may be assessed during
practical or theory classes. Assessment may include:
- Written tests
- Assignment or project work
- A set practical task
- Verbal questioning
- Demonstrating a skill
- Vocational placement record
- Support Services: GCIT undertakes a duty of care towards students and offers student
support services.
Resources Required
At the commencement of each unit of study, the
Institute supplies the following resources:
Learning Resources:
- Learning materials - Learning Guide, assessment
requirements, handouts, online resource lists,
reference lists, and vocational placement diary/work
book
- Tools of trade
Library Resources, where applicable:
- Access to photocopiers
- Reference books
- Access to computers for online searches
Facilities and Equipment available:
- Information technology (computers) - MS 2003 XP
Windows, Office Professional, Outlook, and Internet
Explorer, job-related software for
teaching-learning, computer disk drive, USB Ports
- Class rooms, table, chairs
- Whiteboards
- Flip sheets
- Overhead projectors
- TV/Video recorder, video camera, digital camera
- Well equipped kitchens with commercial cookery
equipment
- Fully equipped restaurants
- Kitchen resources, uniform/boots, and knife kits
provided.
Diploma of Hospitality Management (for Overseas Students)
Benefit Statement
Hospitality and Tourism is the largest
developing industry in Australia.
The Hospitality Industry covers a diverse range
of establishments providing hospitality services
in the form of accommodation, meals and drinks.
Competencies gained as a result of undertaking
this program allows for students to enter the
workforce with the skills and knowledge required
to secure an entry level position in a
commercial food service establishment.
Description
Upon completion of this program students will
possess management qualifications for the
hospitality industry. Students will be able to
plan and control a range of hospitality
products; market the establishment to customers;
manage the maintenance and renewal of equipment,
premises and outlets; maintain business
compliance within legislative requirements;
manage financial operations; develop effective
business plans. Graduates will also have the
skills required to lead, supervise and manage
teams of people.
Topics
Management subjects include: training, stock
control, financial management, workplace health
and safety, leadership, management and legal
compliance.
Career prospects
Employment Opportunities: This program of
training is suitable if you wish to pursue a
career in the range of occupations associated
with the hospitality industry in areas of
restaurant and cafe management, food and
beverage service and supervisory positions.
Career paths include work in: hotels, clubs,
restaurants, casinos, cruise boats, island
resorts, hospitals, motels, entertainment
centres, employee food service centres, catering
businesses, and white boats (luxury boats).
Graduates can expect to work with people from
all over the world.
Learning Pathways: On successful completion of
this course, graduates may consider further
study at a higher tertiary level within the
vocational education and training sector.
Articulation: Individual students who are
seeking to continue their study at university
should contact the prospective university for
any credit transfer arrangements.
Delivery Method
This course is run
over 40 weeks full time (minimum of 20 hours per
week) excluding holidays. made up of face to
face training and Vocational Placement (unpaid
work in industry). Training is delivered at the
Gold Coast Institute of TAFE, Ashmore Campus and
Southport Campus.
Please note: The sales and Marketing option may
include some early morning starts and weekend
activities.
The Food and Beverage option includes evening
practical classes in our Visions Training
Restaurant and may include some early morning
starts and weekend activities. To reflect on the
nature of the industry, this program is designed
to be flexible - training uses special events
and bookings at the Visions Restaurant Boulevard
Bistro on campus during the day or evening,
including Friday nights. Some may be unplanned
based on demand from the local community.
1. Lectures, role plays, practical
demonstrations, group discussion, group projects
and simulated work environments at GCIT
2. Vocational placement within hospitality
venues across the Gold Coast
3. Assessments including observation checklists,
projects, portfolios, assignments, examinations
by teaching team and vocational placement
diary/workbook with workplace supervisor
4. Practical demonstrations
Resources Required
At the commencement of each unit of study, the
Institute supplies the following resources,
where applicable:
Learning Resources:
- Learning materials - Learning Guide, assessment
requirements, handouts, online resource lists,
reference lists, vocational placement diary/work
book, clinical practice workbook
- Tool kits
- Textbooks
Library Resources, where applicable: Access to
- photocopiers
- Access to computers for
online searches
- Reference books
- Textbooks
Facilities and Equipment available:
- Information technology (computers) - MS 2003 XP
Windows, Office Professional, Outlook, and
Internet Explorer, job-related software for
teaching-learning, computer disk drive, and USB
Ports
- Overhead projectors
- Class rooms, table, chairs
- Whiteboards
- TV/Video recorder, video
camera, digital camera.
Please contact info@thisisaustralia.com for more information.
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