Qualification Outline

Date retreived
22/07/2026 5:11 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 II in Hospitality (Commercial Cookery)

Certificate II in Hospitality (Commercial Cookery)

Qualification
National Code:
THH21297
State Code:
E012
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
02/07/1999
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
485
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

Note: The first five units may have already been completed as a requirement of E010 THH11197 Certificate I in Hospitality (Kitchen Operations).

State Code National Code Title Hours Type
E0074 THHBKA04A Clean and maintain premises 10 Unit of competency
E0004 THHHCO01A Develop and update hospitality industry knowledge 25 Unit of competency
E0003 THHCOR03A Follow health, safety and security procedures 5 Unit of competency
E0005 THHGHS01A Follow workplace hygiene procedures 15 Unit of competency
E0083 THHBCC07A Identify and prepare meat 40 Unit of competency
E0087 THHBCC11A Implement food safety procedures 25 Unit of competency
E0071 THHBKA01A Organise and prepare food 20 Unit of competency
E0081 THHBCC05A Prepare and cook poultry and game 32 Unit of competency
E0082 THHBCC06A Prepare and cook seafood 32 Unit of competency
E0076 THHBCC02A Prepare appetisers and salads 26 Unit of competency
E0084 THHBCC08A Prepare hot and cold desserts 48 Unit of competency
E0085 THHBCC09A Prepare pastry, cakes and yeast goods 44 Unit of competency
E0077 THHBCC02AA Prepare sandwiches 6 Unit of competency
E0079 THHBCC03AA Prepare soups 10 Unit of competency
E0078 THHBCC03A Prepare stocks and sauces 22 Unit of competency
E0080 THHBCC04A Prepare vegetables, eggs and farinaceous dishes 40 Unit of competency
E0072 THHBKA02A Present food 6 Unit of competency
E0073 THHBKA03A Receive and store stock 10 Unit of competency
E0075 THHBCC01A Use basic methods of cookery 44 Unit of competency
E0002 THHCOR02A Work in a socially diverse environment 10 Unit of competency
E0001 THHCOR01A Work with colleagues and customers 15 Unit of competency
Replaces
State Code National Code Title Type
5513 3243 Certificate II in Cookery (Commercial) Accredited course
Replaced By
State Code National Code Title Type
E257 THH22002 Certificate II in Hospitality (Kitchen Operations) Qualification
VET Info Notes
This training program is a representation of the qualification THH21297 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.

Note: This qualification has been updated to include core units of competence
fromTHH11197 Certificate I in Hospitality (Kitchen Operations) on the
31/07/2001.
Entry Requirements
No information
Traineeships and Apprenticeships
No information