• QUALIFICATIONS

Click on attachment to open  TOSPR315 Cert III Hospitality Food Preparation

Candidates should have completed Senior High School, Certificate II – Food Production, Technical School of Culinary and work experience in relevant industry

To achieve a Certificate III in Hospitality Food Preparation a total number of 17 units must be completed

CORE UNITS

TOSPR3010A  Organize and maintain OHS in workplace

TOSPR3014A  Use of numbers to calculate

TOSPR3012A  Purchasing food and ingredients according to workplace requirement

 Functional

TOSPR3001A  Select, prepare and cook seafood

TOSPR3013A  Fillet fish and prepare portion

TOSPR3002A  Select, prepare and cook poultry

TOSPR3003A  Select, prepare and cook meat

TOSPR3006A  Prepare vegetable dishes

TOSPR3007A  Prepare dessert

 General

TOSPR3015A  Select and prepare menu

TOSPR3009A  Plan for variety menus

TOSPR3008A  Prepare sauces and dressing

Elective

TOSPR3011A  Plan and cook for buffet

TOSPR3004A  Prepare pastry product

TOSPR3005A  Prepare bakery product 

Work Experience

TOSPR3016A  Prepare for work experience

TOSPR3017A  Undertake work experience