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Title: Certificate II in Hospitality (Food Preparation)
Code: HTFP20817
Level: 2
Accreditation date:  31st August 2017
Accreditation Expiry: 31st August 2022
Course Status:  Under review
Extension of accreditation period: January - December 2023

Providers that have approval to deliver this course:


Course structure:

Code Title Level Credits
Core Generic Units
GSIR0312 Identify, clarify and resolve problems 3 2
GSFA0212 Apply first aid 2 3
GSHS0412 Follow workplace occupational health and safety requirements 2 2
Core Industry Units
THHS0111 Apply hospitality skills in the workplace 2 3
Specialised Units
THUE0211 Using manual and electrical equipment 3 3
THST0311 Take stock and control stock 3 4
THSS0111 Receive and store stock 2 2
THPG0612 Purchase goods 3 4
THPS0111 Prepare stocks, sauces and soups 2 3
THPP0511 Prepare pastry, cakes and yeast goods 2 4
THCS0311 Prepare and cook seafood 2 4
THCM0411 Identify, prepare and cook meat 2 4
THCP0711 Prepare and cook poultry and game 2 4
THHC0611 Prepare hot and cold desserts 2 3
THSB0112 Produce and serve food for buffets 3 4
THTF0111 Transport and store food in a safe and hygienic manner 3 3
THCP0211 Apply catering control principles 3 3
THMC0111 Use basic methods of cookery 1 3
Elective Unit
BFCM0111 Develop knowledge on complex mathematics using excel 3 3