Qualification Outline

Date retreived
22/07/2026 1:05 AM AWST

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Certificate IV in Hospitality (Commercial Cookery)

Certificate IV in Hospitality (Commercial Cookery)

Qualification
National Code:
THH41302
State Code:
E262
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
23/01/2002
Approved Date
02/09/2004
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
555
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
23/01/2002
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 23/01/2002 Current Approved
Description
Schedule
1.

CORE
Learner to complete the following core units.

State Code National Code Title Hours Type
E1992 THHGGA07B Control and order stock 25 Unit of competency
E2079 THHS2CC3B Develop a food safety program 36 Unit of competency
E2078 THHS2CC2B Establish and maintain quality control 30 Unit of competency
E2004 THHGLE02B Implement workplace health, safety and security procedures 30 Unit of competency
E1985 THHGFA06A Interpret financial information 20 Unit of competency
E2010 THHGLE08B Lead and manage people 60 Unit of competency
E2077 THHS2CC1B Monitor catering revenue and costs 30 Unit of competency
E2003 THHGLE01B Monitor work operations 30 Unit of competency
2.

ELECTIVES
Learner to select six (6) units from the Hospitality Training Training Package THH02 or any relevant endorsed Training Package. In all cases selection of units must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per AQF descriptors).
A sample of elective units is given below. The Hospitality Training Package THH02 must be consulted for a complete list of units

State Code National Code Title Hours Type
E2117 THHADPT04B Prepare and display petits fours 30 Unit of competency
E2115 THHADPT02B Prepare and present gateaux, tortes and cakes 60 Unit of competency
E2054 THHADCC06B Prepare chocolate and chocolate confectionery 60 Unit of competency
E2134 THHASC08A Prepare desserts for Asian cuisines 50 Unit of competency
E2050 THHADCC01B Prepare pates and terrines 30 Unit of competency
E2138 THHASC12A Select, prepare and serve specialist Asian cuisines 60 Unit of competency
Replaces
State Code National Code Title Type
E027 THH41397 Certificate IV in Hospitality (Commercial Cookery) Qualification
Replaced By
State Code National Code Title Type
S614 SIT40407 Certificate IV in Hospitality (Commercial Cookery) Qualification
VET Info Notes
This training program is a representation of the qualification code THH41302 taken from the Hospitality Training Package THH02 which should be consulted for a full description of requirements. THH02 is endorsed until 31 January 2005.

1. This qualification is the copyright of The Australian National Training Authority.

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 STARS by the METS CSSN on 27 August 2004.
Entry Requirements
No information
Traineeships and Apprenticeships
No information