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Modules/Units of Competency for Certificate III
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THHCOR01B
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Work with colleagues and customers
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THHCOR02B
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Work in a socially diverse environment
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| THHCOR03B |
Follow health, safety and security procedures
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| THHHCO01B |
Develop & update hospitality industry knowledge
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| THHGHS01B |
Follow workplace hygiene procedure
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| THHGGA01B |
Communicate on the telephone
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| THHGCS02B |
Promote product & services to customers
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| THHGCS03B |
Deal with conflict situations
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| THHGTR01B |
Coach others in job skills
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| THHBKA01B |
Organize and prepare food
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| THHBKA02B |
Present food
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| THHBKA03B |
Receive & store kitchen supplies
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| THHBKA04B |
Clean & maintain kitchen premises
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| THHBCC01B |
Use basic methods of cookery
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| THHCCH01A |
Prepare, cook and serve food
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| THHBCC02B |
Prepare appetizers and salads
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| THHBCC03B |
Prepare stock, sauces and soups
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| THHBCC04B |
Prepare vegetables, eggs and farinaceous dishes
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| THHBCC05B |
Prepare & cook poultry and game
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| THHBCC06B |
Prepare & cook seafood
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| THHBCC07B |
Select, prepare & cook meat
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| THHBCC08B |
Prepare hot and cold desserts
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| THHBCC09B |
Prepare pastry, cakes and yeast goods
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| THHBCC10B |
Plan and prepare food for buffets
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| THHBCC11B |
Implement food safety procedures
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| THHBCAT01B |
Prepare foods according to dietary and cultural needs
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| THHBCC13B |
Plan and control menu-based catering
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| THHCCH02A |
Prepare, cook and serve food for menus ( holistic ) |
| THHS2CC2B |
Establish and maintain quality control
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| THHS2CC3B |
Develop a food safety program
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| THHBCC00B |
Prepare sandwiches |
