Qualification Outline
22/07/2026 4:26 AM AWST
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Certificate II in Hospitality (Catering Operations)
Certificate II in Hospitality (Catering Operations)
THH21997
E015
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 23/09/1997 | Current | Archived |
Description
Schedule
1. CORE
All requirements of THH11197 Certificate I in Hospitality (Kitchen Operations) plus the following units:
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E0107 | THHBCAT06A | Apply catering control principles | 10 | Unit of competency |
| E0087 | THHBCC11A | Implement food safety procedures | 25 | Unit of competency |
| E0103 | THHBCAT02A | Package prepared foodstuffs | 6 | Unit of competency |
| E0104 | THHBCAT03A | Transport and store food in a safe and hygienic manner | 12 | Unit of competency |
| E0075 | THHBCC01A | Use basic methods of cookery | 44 | Unit of competency |
2. ELECTIVES
In addition to the one elective already completed for THH11197 Certificate I in Hospitality (Kitchen Operations), at least four additional units to be selected from the following to a maximum of 93 hours. Any units selected must be relevant to the occupational outcome sought and should be apropriate to the AQF level. Where the competencies involve the service of alcohol, the Unit E0010 Provide Responsible Service of Alcohol must be included. NOTE: The total hours of Certificate I in Hospitality (Operations) and Certificate II in Hospitality (Catering Operations) combined, must not exceed 386 hours. HOSPITALITY FUNCTIONAL AREAS COMMERCIAL COOKERY
3. ELECTIVE
COMMERCIAL CATERING
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E0106 | THHBCAT05A | Apply cook-chill production processes | 36 | Unit of competency |
| E0114 | THHSCAT04A | Design menus to meet market needs | 30 | Unit of competency |
| E0109 | THHADCAT02A | Develop menus to meet special cultural and dietary needs | 12 | Unit of competency |
| E0111 | THHSCAT01A | Manage facilities associated with commercial catering contracts | 30 | Unit of competency |
| E0105 | THHBCAT04A | Operate a fast food outlet | 36 | Unit of competency |
| E0112 | THHSCAT02A | Plan the total concept for a major event or function | 36 | Unit of competency |
| E0108 | THHADCAT01A | Prepare daily meal plans to promote good health | 18 | Unit of competency |
| E0102 | THHBCAT01A | Prepare foods according to specific dietary and cultural needs | 36 | Unit of competency |
| E0113 | THHSCAT03A | Prepare tenders for catering contracts | 30 | Unit of competency |
| E0110 | THHADCAT03A | Select catering systems | 30 | Unit of competency |
| E0115 | THHSCAT05A | Select cook-chill production systems | 24 | Unit of competency |
4. ELECTIVE
PATISSERIE
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E0141 | THHSPT01A | Plan and operate coffee shops | 120 | Unit of competency |
| E0140 | THHADPT08A | Plan, prepare and display sweet buffet show pieces | 30 | Unit of competency |
| E0136 | THHADPT04A | Prepare and display petits fours | 30 | Unit of competency |
| E0139 | THHADPT07A | Prepare and display sugar work | 48 | Unit of competency |
| E0137 | THHADPT05A | Prepare and model marzipan | 24 | Unit of competency |
| E0134 | THHADPT02A | Prepare and present gateaux, torten and cakes | 60 | Unit of competency |
| E0131 | THHBPT02A | Prepare and produce cakes | 24 | Unit of competency |
| E0130 | THHBPT01A | Prepare and produce pastries | 24 | Unit of competency |
| E0132 | THHBPT03A | Prepare and produce yeast goods | 42 | Unit of competency |
| E0133 | THHADPT01A | Prepare bakery products for patissiers | 42 | Unit of competency |
| E0138 | THHADPT06A | Prepare desserts to meet special dietary requirements | 30 | Unit of competency |
| E0135 | THHADPT03A | Present desserts | 42 | Unit of competency |
5. ELECTIVE
ASIAN COOKERY - CHINESE
6. ELECTIVE
FOOD & BEVERAGE
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| E257 | THH22002 | Certificate II in Hospitality (Kitchen Operations) | Qualification |
VET Info Notes
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.
Entry Requirements
No information
Traineeships and Apprenticeships