Qualification Outline

Date retreived
22/07/2026 4:26 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 III in Hospitality (Operations)

Certificate III in Hospitality (Operations)

Qualification
National Code:
THH33002
State Code:
E253
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
05/09/2002
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
550
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
Pathways
State Code Title
ES33 Food and Beverage
ES34 Accommodation Services
1.

CORE Units are compulsory for ALL streams

State Code National Code Title Hours Type
E2126 THHGTR01B Coach others in job skills 20 Unit of competency
E1986 THHGGA01B Communicate on the telephone 5 Unit of competency
E1978 THHGCS03B Deal with conflict situations 20 Unit of competency
E2109 THHHCO01B Develop and update hospitality industry knowledge 15 Unit of competency
E1975 THHCOR03B Follow health, safety and security procedures 15 Unit of competency
E1997 THHGHS01B Follow workplace hygiene procedures 15 Unit of competency
E1977 THHGCS02B Promote products and services to customers 45 Unit of competency
E1974 THHCOR02B Work in a socially diverse environment 10 Unit of competency
E1973 THHCOR01B Work with colleagues and customers 15 Unit of competency
2.

ELECTIVES Learner to select ten (10) units with at least five (5) from one or more of the functional areas of the Hospitality or Tourism Training Packages specified below. Remaining units may be selected from other areas of the Hospitality Training Package or any relevant endorsed Training Package. Selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification. Only one language unit may be counted as an elective within this qualification. Where the competencies involve the service of alcohol, the unit THHBFB09B Provide Responsible Service of Alcohol must be included.


**FOOD AND BEVERAGE** Units updated. NEW STUDENTS enrolling in or after 2004 must select version B competencies or higher where superceeding earlier lower alpha versions.

State Code National Code Title Hours Type
E2087 THHBFB00B Clean and tidy bar areas 10 Unit of competency
E2093 THHBFB06B Complete retail liquor sales 10 Unit of competency
E2097 THHBFB11B Develop and update food and beverage knowledge 40 Unit of competency
E2086 THHADFB08A Manage wine for a wine outlet 60 Unit of competency
E2088 THHBFB01B Operate a bar 30 Unit of competency
E2092 THHBFB05B Operate cellar systems 20 Unit of competency
E2083 THHADFB05A Plan and monitor espresso coffee service 60 Unit of competency
W1058 THHADFB05B Plan and monitor espresso coffee service 60 Unit of competency
E2082 THHADFB03B Prepare and serve cocktails 20 Unit of competency
E2098 THHBFB12A Prepare and serve espresso coffee 30 Unit of competency
W1059 THHBFB12B Prepare and serve espresso coffee 30 Unit of competency
E2096 THHBFB10B Prepare and serve non-alcoholic beverages 15 Unit of competency
E2089 THHBFB02B Provide a link between kitchen and service areas 10 Unit of competency
E2090 THHBFB03B Provide food and beverage service 110 Unit of competency
E2084 THHADFB06B Provide gueridon service 20 Unit of competency
E2095 THHBFB09B Provide responsible service of alcohol 10 Unit of competency
E2094 THHBFB08B Provide room service 15 Unit of competency
E2085 THHADFB07B Provide silver service 30 Unit of competency
E2080 THHADFB01B Provide specialist advice on food 40 Unit of competency
E2081 THHADFB02B Provide specialist advice on wine 40 Unit of competency
E2091 THHBFB04B Provide table service of alcoholic beverages 50 Unit of competency
3.

**GAMING**

State Code National Code Title Hours Type
E2103 THHADG01B Analyse and report on gaming machine data 20 Unit of competency
E2106 THHBG01B Attend gaming machines 25 Unit of competency
E2108 THHBG03B Conduct a keno game 5 Unit of competency
E2104 THHADG02A Develop and manage gaming activities 90 Unit of competency
E2107 THHBG02B Operate a TAB outlet 40 Unit of competency
E2105 THHADG03B Provide responsible gambling services 10 Unit of competency
4.

**FRONT OFFICE**

State Code National Code Title Hours Type
E2100 THHBFO08B Conduct night audit 20 Unit of competency
C4845 THTSOP08B Operate a computerised reservations system 120 Unit of competency
E2099 THHBFO02B Provide accommodation reception services 30 Unit of competency
E2101 THHBFO09B Provide club reception services 20 Unit of competency
E2102 THHBFO10B Provide porter services 10 Unit of competency
C4843 THTSOP06B Receive and process reservations 20 Unit of competency
5.

**HOUSEKEEPING**

State Code National Code Title Hours Type
E2112 THHBH05B Launder linen and guest clothes 20 Unit of competency
E2111 THHBH03B Prepare rooms for guests 25 Unit of competency
E2110 THHBH01B Provide housekeeping services to guests 10 Unit of competency
E2113 THHBH06B Provide valet service 40 Unit of competency
6.

**COMMERCIAL COOKERY**

State Code National Code Title Hours Type
E2074 THHBKA04B Clean and maintain kitchen premises 10 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
E2053 THHADCC05B Handle and serve cheese 5 Unit of competency
E2068 THHBCC11B Implement food safety procedures 25 Unit of competency
E2077 THHS2CC1B Monitor catering revenue and costs 30 Unit of competency
E2071 THHBKA01B Organise and prepare food 20 Unit of competency
E2070 THHBCC14B Organise bulk cooking operations 120 Unit of competency
E2069 THHBCC13B Plan and control menu-based catering 30 Unit of competency
E2067 THHBCC10B Plan and prepare food for buffets 24 Unit of competency
E2051 THHADCC02B Plan, prepare and display a buffet 36 Unit of competency
E2062 THHBCC05B Prepare and cook poultry and game 32 Unit of competency
E2063 THHBCC06B Prepare and cook seafood 32 Unit of competency
E2059 THHBCC02B Prepare appetisers and salads 26 Unit of competency
E2054 THHADCC06B Prepare chocolate and chocolate confectionery 60 Unit of competency
E2065 THHBCC08B Prepare hot and cold desserts 48 Unit of competency
E2066 THHBCC09B Prepare pastry, cakes and yeast goods 44 Unit of competency
E2050 THHADCC01B Prepare pates and terrines 30 Unit of competency
E2052 THHADCC04B Prepare portion controlled meat cuts 24 Unit of competency
E2057 THHBCC00B Prepare sandwiches 6 Unit of competency
E2060 THHBCC03B Prepare stocks, sauces and soups 32 Unit of competency
E2061 THHBCC04B Prepare vegetables, eggs and farinaceous dishes 40 Unit of competency
E2075 THHCCH01A Prepare, cook and serve food 24 Unit of competency
E2076 THHCCH02A Prepare, cook and serve food for menus 96 Unit of competency
E2072 THHBKA02B Present food 6 Unit of competency
E2073 THHBKA03B Receive and store kitchen supplies 10 Unit of competency
E2064 THHBCC07B Select, prepare and cook meat 40 Unit of competency
E2055 THHADCC07B Select, prepare and serve specialised food items 60 Unit of competency
E2056 THHADCC08B Select, prepare and serve specialist cuisines 80 Unit of competency
E2058 THHBCC01B Use basic methods of cookery 44 Unit of competency
7.

**COMMERCIAL CATERING**

State Code National Code Title Hours Type
E2044 THHBCAT06B Apply catering control principles 10 Unit of competency
E2043 THHBCAT05B Apply cook-chill production processes 36 Unit of competency
E2045 THHBCAT07A Apply cook-freeze production processes 90 Unit of competency
E2049 THHSCAT04B Design menus to meet market needs 30 Unit of competency
E2037 THHADCAT02B Develop menus to meet special dietary and cultural needs 12 Unit of competency
E2046 THHSCAT01B Manage facilities associated with commercial catering contracts 30 Unit of competency
E2042 THHBCAT04B Operate a fast food outlet 36 Unit of competency
E2040 THHBCAT02B Package prepared foodstuffs 6 Unit of competency
E2047 THHSCAT02B Plan the catering for an event or function 36 Unit of competency
E2039 THHBCAT01B Prepare foods according to dietary and cultural needs 36 Unit of competency
E2048 THHSCAT03B Prepare tenders for catering contracts 30 Unit of competency
E2038 THHADCAT03B Select catering systems 30 Unit of competency
E2041 THHBCAT03B Transport and store food in a safe and hygienic manner 12 Unit of competency
8.

**PATISSERIE**

State Code National Code Title Hours Type
E2125 THHSPT01B Plan coffee shop layout, menu and storage 120 Unit of competency
E2121 THHADPT08B Plan, prepare and display sweet buffet show pieces 30 Unit of competency
E2117 THHADPT04B Prepare and display petits fours 30 Unit of competency
E2120 THHADPT07B Prepare and display sugar work 48 Unit of competency
E2118 THHADPT05B Prepare and model marzipan 24 Unit of competency
E2115 THHADPT02B Prepare and present gateaux, tortes and cakes 60 Unit of competency
E2123 THHBPT02B Prepare and produce cakes 24 Unit of competency
E2122 THHBPT01B Prepare and produce pastries 24 Unit of competency
E2124 THHBPT03B Prepare and produce yeast goods 42 Unit of competency
E2114 THHADPT01B Prepare bakery products for patissiers 42 Unit of competency
E2119 THHADPT06B Prepare desserts to meet special dietary requirements 30 Unit of competency
E2116 THHADPT03B Present desserts 42 Unit of competency
9.

**ASIAN COOKERY**

State Code National Code Title Hours Type
E2140 THHASC14A Design and operate an Asian kitchen 90 Unit of competency
E2139 THHASC13A Plan menus for Asian cuisines 30 Unit of competency
E2026 THHCH12B Prepare and cook Chinese roast meat cuts and poultry 30 Unit of competency
E2025 THHCH11B Prepare and produce Chinese dim sum 30 Unit of competency
E2028 THHINDN09B Prepare and produce Indian breads 35 Unit of competency
E2029 THHINDN10B Prepare and produce Indian sweetmeats 25 Unit of competency
E2031 THHINDO09B Prepare and produce Indonesian crackers 10 Unit of competency
E2036 THHJA10B Prepare and produce Japanese fruit, cakes and sweetmeats 20 Unit of competency
E2034 THHJA07B Prepare and produce Japanese one pot cookery 25 Unit of competency
E2032 THHJA04B Prepare and produce Japanese raw fish (Sashimi ) 20 Unit of competency
E2035 THHJA08B Prepare and produce Japanese rice cookery 25 Unit of competency
E2033 THHJA05B Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes 50 Unit of competency
E2027 THHINDN07B Prepare and produce tandoori food items 25 Unit of competency
E2135 THHASC09A Prepare curry paste and powder for Asian cuisines 25 Unit of competency
E2134 THHASC08A Prepare desserts for Asian cuisines 50 Unit of competency
E2030 THHINDN11B Prepare Indian pickles and chutneys 20 Unit of competency
E2133 THHASC07A Prepare meat, poultry, seafood and vegetables for Asian cuisines 70 Unit of competency
E2132 THHASC06A Prepare rice and noodles for Asian cuisines 30 Unit of competency
E2131 THHASC05A Prepare salads for Asian cuisines 40 Unit of competency
E2136 THHASC10A Prepare satay for Asian cuisines 20 Unit of competency
E2130 THHASC04A Prepare sauces, dips and accompaniments for Asian cuisines 15 Unit of competency
E2129 THHASC03A Prepare stocks and soups for Asian cuisines 25 Unit of competency
E2137 THHASC11A Prepare vegetarian dishes for Asian cuisines 15 Unit of competency
E2128 THHASC02A Produce appetisers and snacks for Asian cuisines 45 Unit of competency
E2138 THHASC12A Select, prepare and serve specialist Asian cuisines 60 Unit of competency
E2127 THHASC01A Use basic Asian methods of cookery 70 Unit of competency
10.

**SALES/OFFICE OPERATIONS**

State Code National Code Title Hours Type
C4840 THTSOP03B Access and interpret product information 55 Unit of competency
E4848 THTSOP14B Administer billing and settlement plan 12 Unit of competency
E4847 THTSOP13B Apply advanced airfare rules and procedures 40 Unit of competency
E4844 THTSOP07B Book and co-ordinate supplier services 25 Unit of competency
C4853 THTSOP19A Construct domestic airfares 35 Unit of competency
C4854 THTSOP20A Construct normal international airfares 40 Unit of competency
C4855 THTSOP21A Construct promotional international airfares 40 Unit of competency
C4850 THTSOP16B Maintain a product inventory 15 Unit of competency
C4845 THTSOP08B Operate a computerised reservations system 120 Unit of competency
C4838 THTSOP01B Operate an automated information system 40 Unit of competency
C4842 THTSOP05B Prepare quotations 20 Unit of competency
C4852 THTSOP18A Process air documentation 40 Unit of competency
C4846 THTSOP09B Process non-air documentation 15 Unit of competency
C4843 THTSOP06B Receive and process reservations 20 Unit of competency
C4841 THTSOP04B Sell tourism products and services 40 Unit of competency
C4839 THTSOP02B Source and provide destination information and advice 85 Unit of competency
11.

**WINE TOURISM**

State Code National Code Title Hours Type
E0453 FDFCDSCPTA Conduct a product tasting (standard) 40 Unit of competency
E2097 THHBFB11B Develop and update food and beverage knowledge 40 Unit of competency
E0456 FDFCDSEWAA Evaluate wines (advanced) 60 Unit of competency
E0455 FDFCDSEWA Evaluate wines (standard) 40 Unit of competency
E2086 THHADFB08A Manage wine for a wine outlet 60 Unit of competency
E0458 FDFCDSPTA Prepare for a product tasting 20 Unit of competency
E2095 THHBFB09B Provide responsible service of alcohol 10 Unit of competency
E2081 THHADFB02B Provide specialist advice on wine 40 Unit of competency
E2091 THHBFB04B Provide table service of alcoholic beverages 50 Unit of competency
Replaces
State Code National Code Title Type
E005 THH32897 Certificate III in Hospitality (Accommodation Services) Qualification
E003 THH32797 Certificate III in Hospitality (Food and Beverage) Qualification
Replaced By
State Code National Code Title Type
S606 SIT30707 Certificate III in Hospitality Qualification
VET Info Notes
This training program is a representation of the qualification code THH33002 taken from the Hospitality Training Package THH02 which should be consulted for a full description of requirements. THH02 is accredited until 31/01/2005.

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 South East Metropolitan College of TAFE on 29/08/2002.

4. This qualifcation was updated by the Service Industries CSSN, SEMC, on 25 October 2002 to provide further information on the selection of elective units.

5. This qualification was updated by the Mining, Engineering, Trades and Services CSSN , SWAN TAFE, on 24 June, 2003. Details of Pathways ES33 and ES34 were added.
Entry Requirements
No information
Traineeships and Apprenticeships
No information