HTFP20817 Certificate II in Hospitality (Food Preparation)

A VQA APPROVED QUALIFICATION

This qualification will enable learners to attain the skills and knowledge in Food preparation techniques and services for individuals who are going to work as cooks. Simple cooking skills and op-erational duties are required

 

 

Module 1: Occupational Health and Safety

Days: 7

Dates: 22-30 Mar

Fees (VT): 8595

This module involves following defined occupational health and safety (OHS) policies and procedures relating to the work being undertaken in order to ensure own safety and that of others in the workplace. The Learner also learns the skills and knowledge required to provide first aid response.

 

 

Module 2 : Customer Service

Days: 7

Dates: 5-13 Apr

Fees (VT): 8595

This module deals with the skills and knowledge to provide customer service and incorporates preparation, service and close-down, using a range of techniques, equipment and materials. It also covers the skills and knowledge required to identify and clarify the nature of problems, decide on the best solution, implement and evaluate solutions and assist others to identify and resolve problems.

 

 

Module 3: Purchase and Management of Stock

Days: 16

Dates: 19 Apr-10May

Fees (VT): 19650

This module covers the skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock including the purchasing of goods. The Learner is also taught to enhance mathematical skills using Microsoft Excel in a financial application.

 

 

Module 4: Food Selection, Preparation and Presentation

Days: 23

Dates: 14 May- 5 Jun

Fees (VT): 28240

This module covers the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. The Learner is learns the skills and knowledge required to select, prepare, present and store seafood, meats and poultry in a commercial kitchen or catering operation. The preparation of various stocks, sauces and soups following standard recipes is also included.

 

 

Module 5: Desserts, Pastries and Cakes

Days: 13

Dates: 21 Jun-7 Jul

Fees (VT): 15960

This module covers the skills and knowledge required to prepare a range of hot, cold and frozen desserts as well as a range of pastries, cakes and yeast-based foods in a commercial kitchen or catering operation. In addition the Learner gains the skills and knowledge required to safely operate manual and electrical equipment.

 

 

Module 6: Preparation and Presentation of Buffets

Days: 13

Dates: 13-29 Jul

Fees (VT): 15960

This module covers the skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period. The Learner also gains skills and knowledge required to transport food from a food preparation area to another location in a safe and hygienic manner. The Learner also learns the skills and knowledge required to apply cost control principles to the ordering, storage and processing of food to minimise wastage.

 

 

IMPORTANT

Participants can exit at any time and receive statements of attainment for successful modules covered.

Participants successfully completing all modules will be eligible for a Certificate II in Hospitality (Food Preparation)

Minimum entry level is Year 10 completion with a pass grade

Enrolment Forms can be picked up at VIT administration office or sent to your email account

Fees can be paid by modules, multiples of modules or in full, however fees for each module must be paid in full before being allowed entry in the next

For further information, please contact: 

Office Phone: 22294/ 22295, Email : timothy.ruth5253@gmail.com or mwulurane@gmail.com