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THH02

 
Hospitality Training Package
 

Suitable for Asian Cooking, Commercial Cookery and Management.

NOTE: The cross 'X' indicates that the resource is available for distribution and transmission. The asterix '*' indicates that the UOC is Not Yet Available (NYA)
 
Code Product Name Learning Assessment
1 THHADFB01B Prepare specialist advice on food X X
2 THHASC01A Use basic methods of cookery X X
3 THHASC02A Produce appetisers & snacks for Asian cuisines X X
4 THHASC03A Prepare stocks & soups for Asian cuisines X X
5 THHASC04A Prepare sauces, dips & accompaniments for Asian cuisines X X
5 THHASC05A Prepare salads for Asian cuisines X X
6 THHASC06A Prepare rice & noodles for Asian cuisines X X
7 THHASC07A Prepare meat poultry seafood & vegetables for Asian cuisine X X
8 THHASC08A Prepare desserts for Asian cuisines X X
8 THHASC10A Prepare satay for Asian cuisines X X
9 THHASC11B Prepare vegetarian dishes for Asian cuisines X X
10 THHASC13A Plan menus for Asian cuisines X X
11 THHBCAT01B Prepare foods according to specific dietary needs X X
12 THHBCC11B Implement food safety procedures X X
13 THHBFB11B Develop & update food & beverage knowledge X X
14 THHBKA01B Organise & prepare food X X
15 THHBKA02B Present food X X
16 THHBKA03B Receive & store kitchen supplies X X
17 THHBKA04B Clean & maintain kitchen premises X X
18 THHCCH01A Prepare, cook & serve food X X
19 THHCCH02A Prepare, cook & serve food for menus X X
20 THHCOR01B Work with colleagues & customers X X
21 THHCOR02B Work in a socially diverse environment X X
22 THHCOR03B Follow health, safety & security procedures X X
23 THHGCS02B Promote products & services to customers X X
24 THHGCS03B Deal with conflict situations X X
25 THHCOR01B Work with colleagues & customers X X
26 THHGCS08B Establish & conduct business relationships X X
27 THHGFA01B Process financial transactions X X
28 THHGFA06A Interpret financial transactions X X
29 THHGGA01B Communicate on the telephone X X
30 THHGGA06B Receive & store stock X X
31 THHGGA07B Control & order stock X X
32 THHGHS01B Follow workplace hygiene procedures X X
33 SITXHRM003A Roster staff X X
34 THHGLE01B Monitor work operations X X
35 THHGLE02B Implement workplace health safety & security procedures X X
36 THHGLE03B Develop & implement operational plans X X
37 THHGLE04B Establish & maintain a safe & secure workplace X X
38 THHGLE05B Roster staff X X
39 THHGLE06B Monitor staff performance X X
40 THHGLE07B Recruit & select staff X X
41 THHGLE09B Manage workplace diversity X X
42 THHGLE11B Manage quality customer service X X
43 THHGLE12B Develop & manage marketing strategies X X
44 THHGLE13B Manage finances within budget X X
45 THHGLE14B Prepare & monitor budgets X X
46 THHGLE15B Manage financial operations X X
47 THHGLE16B Manage physical assets X X
48 THHGLE19B Develop & implement a business plan X X
49 THHGLE20B Develop & maintain legal knowledge required for business X X
50 THHGTR01B Coach others in job skills X X
51 THHHC001B Develop & update industry knowledge X X
52 THHJA04B Prepare and produce Japanese raw fish (Sashimi) X X