Accredited course Outline

Date retreived
22/07/2026 8:59 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.

Unspecified Code Commercial Cookery (Asf3)

Unspecified Code Commercial Cookery (Asf3)

Accredited course
National Code:
0589
State Code:
5772
TGA Status:
Draft
DTWD Status:
Approved
State Implementation and Classification
Approved Date
04/05/1994
Field of Education
110109 - Cookery
AQF Level
Unspecified Code
Nominal Hours
775
Duration
Unspecified
Stream of Study
Complete "Other Skills" Course (3222)
Accredited Date
Expiry Date
31/12/1996
VET Act Classifier
C
VET Act Conditions
Description

To develop a broad awareness and understanding of
the Hospitality industry.

To multi-skill in skills and competencies from
entry-level to Trade Cookery level and provide
preparation to work as a team leader in cookery
operations.

The course also provides the off-the-job cookery training components to
Tradesperson level for indentured Cookery apprentices.

Course participants are advised that to become a
qualified tradesperson:


-
a non-indentured course participant must also complete all
the competencies as detailed in the on-the-job Trade Training Schedule as
determined by the State Office of Industrial Training

OR

-
an apprentice must complete his/her term of indentureship that
includes all the competencies as detailed in the on-the-job Trade Training
Schedule as determined by the Office of Industrial Training.

NOTE:
The Certificate of Commercial Cookery (ASF 3) by itself does not
provide full recognition as a qualified Tradesperson cook.

Schedule
1. CORE

ASF1 Course Level Modules

State Code National Code Title Hours Type
68107 GSM 1 Basic Calculations 10 Module
68091 BKA4 Cleaning 10 Module
68108 Cultural Awareness 6 Module
68047 INT10 Customer Relations 6 Module
68089 BKA2 Food Presentation 10 Module
68040 INT4 Food Production - the Kitchen 4 Module
68046 INT9 Hospitality Law and Industrial Relations 6 Module
68042 INT6 Interpersonal Skills 6 Module
68039 INT3 Introduction to Food and Beverage Service 4 Module
95131 BKA1 Mise-en-place and Food Preparation 24 Module
68109 Nhc Job Seeking Skills 6 Module
68106 Nhc Keyboarding 10 Module
68045 INT8 Occupational Hygiene 6 Module
68043 INT7 Occupational Safety and Security 6 Module
68090 BKA3 Receiving and Storing 10 Module
68037 INT1 the Hospitality Sector 4 Module
2. CORE

ASF2 Course Level Modules

State Code National Code Title Hours Type
95141 BCC15 A La Carte & Table D'hote Operations 120 Module
95144 BCC12 Commodities 24 Module
95134 BCC4 Eggs, Vegetables & Farinaceous 45 Module
95143 BCC11 Kitchen Equipment 12 Module
95138 BCC7 Meat Butchery and Cookery 50 Module
95133 BCC1 Methods of Cookery 45 Module
95136 BCC5 Poultry and Game 30 Module
3. CORE

ASF3 Course Level Modules

State Code National Code Title Hours Type
95135 BCC2 Appetisers, Salads & Sandwiches 30 Module
95142 BCC10 Buffet and Larder Work 20 Module
95146 Catering Control.menu Planning 25 Module
95137 BCC6 Fish and Shellfish 30 Module
95139 BCC8 Hot and Cold Desserts 50 Module
68112 Nhc Food Science and Nutrition 20 Module
95140 BCC9 Pastry, Cakes and Yeast Goods 30 Module
95159 BCC14 Restaurant Operations 36 Module
95132 BCC3 Stocks, Sauces and Soups 30 Module
Replaced By
State Code National Code Title Type
5516 3221 Certificate III in Cookery (Commercial) Accredited course
VET Info Notes
The modules BKA2, BKA3, BKA4 and BCC14 can be delivered concurrently with
BCC15. Under the principles of competency-based training, this means that
whilst delivering module BCC15 the competencies in BKA2, BKA3, BKA4 and BCC14
can also be taught and assessed at the same time as BCC15 is being delivered.
No information
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