TAFE SA　Adelaide City Campus　
の
certificate3 Commercial Cookeryコース（Full time １ year) のモジュール

(2005年ver.)

certificate 3 commercial cookeryには、certificate 2 kitchen operationsが含まれている。
前半は、certificate 2 のクラスに入り授業を受け、後半はcertificate 3の科目で、certificate2でカバーされていない所を
中心に授業を受けるシステムになっている。

実際に受ける（た）モジュール　Adelaide City TAFEの場合　（教科書より抜粋)

前半　Certificate II in Hospitality (Kitchen Operations)

* Work with Colleagues and Customers
* Work in a Social Diverse Environment
* Follow Health, Safety & Security Procedures
* Develop & Update Hospitality Industry Knowledge
* Follow Workplace Hygiene Procedures
* Organise and Prepare Food
* Present Food
* Receive and Store Kitchen supplies
* Clean and Maintain Kitchen Premises
* Use Basic Methods of Cookery
* Prepare Stocks, Sauces and Soups
* Prepare Vegetables, Eggs & Farinaceous
* Prepare Appetisers and Salads
* Prepare Sandwiches
* Prepare and Cook Poultry & Game
* Implement Food Safety Procedures
* Prepare, Cook and serve Food (holistic unit)

後半　Certificate III in Hospitality (Commercial Cookery)

* Prepare and Cook Seafood
* Identify and Prepare Meat
* Prepare Hot and Cold Desserts
* Prepare Pastry, Cakes and Yeast Goods
* Prep Food According to Dietary & Cultural Needs
* Plan and Prepare Food for Buffets
* Plan and Control Menu Based Catering
* Communicate on the Telephone
* Promote Products and Services to Customers
* Deal with Conflict Situations
* Coach Others in Job Skill
* Apply Catering Control Principles
* Prep. Cook & Serve Food for Menus (holistic unit)
* Handle and Serve Cheese

TAFE SAの2005年度資料より

Module/Units Listing for: Certificate III in Hospitality (Commercial Cookery)

Core

TAFE SA Code	National Code	Name	Subject Hours
GAHZ	THHBKA04B	Clean and Maintain Kitchen Premises	10
DAHD	THHGTR01B	Coach Others in Job Skills	20
GAFF	THHGGA01B	Communicate on the Telephone	5
GAFH	THHGCS03B	Deal with Conflict Situations	20
GAFD	THHHCO01B	Develop and Update Hospitality Industry Knowledge	25
GAFC	THHCOR03B	Follow Health, Safety and Security Procedures	5
GAFE	THHGHS01B	Follow Workplace Hygiene Procedures	18
GAHS	THHBCC11B	Implement Food Safety Procedures	20
GAHW	THHBKA01B	Organise and Prepare Food	25
GAHT	THHBCC13B	Plan and Control Menu-Based Catering	30
GAHR	THHBCC10B	Plan and Prepare Food for Buffets	45
GAHK	THHBCC05B	Prepare and Cook Poultry and Game	32
GAHL	THHBCC06B	Prepare and Cook Seafood	30
GAHF	THHBCC02B	Prepare Appetisers and Salads	25
GAGZ	THHBCAT01B	Prepare Foods According to Dietary and Cultural Needs	36
GAHN	THHBCC08B	Prepare Hot and Cold Desserts	50
GAHP	THHBCC09B	Prepare Pastry, Cakes and Yeast Goods	35
GAHG	THHBCC03B	Prepare Stocks, Sauces and Soups	38
GAHH	THHBCC04B	Prepare Vegetables, Eggs and Farinaceous Dishes	45
GAKA	THHCCH01A	Prepare, Cook and Serve Food	60
GANY	THHCCH02A	Prepare, Cook and Serve Food for Menus	120
GAHX	THHBKA02B	Present Food	6
GAFG	THHGCS02B	Promote Products and Services to Customers	45
GAHY	THHBKA03B	Receive and Store Kitchen Supplies	10
GAHM	THHBCC07B	Select, Prepare and Cook Meat	50
GAHE	THHBCC01B	Use Basic Methods of Cookery	45
GAFB	THHCOR02B	Work in a Socially Diverse Environment	10
GAFA	THHCOR01B	Work with Colleagues and Customers	15

Elective 　note not all elective modules are offered at all campuses

TAFE SA Code	National Code	Name	Subject Hours
GANW	THHBCAT06B	Apply Catering Control Principles	25
GAKD	THHS2CC3B	Develop a Food Safety Program	30
GAKC	THHS2CC2B	Establish and Maintain Quality Control	30
GAPA	THHADCC05B	Handle and Serve Cheese	12
GAKB	THHS2CC1B	Monitor Catering Revenue and Costs	30
GAPE	THHBCAT02B	Package Prepared Foodstuffs	20
GAPB	THHADCC02B	Plan, Prepare and Display a Buffet	50
GAKF	THHADPT02B	Prepare and Present Gateaux, Tortes and Cakes	60
GAKR	THHBPT02B	Prepare and Produce Cakes	20
GAKP	THHBPT01B	Prepare and Produce Pastries	90
GAKS	THHBPT03B	Prepare and Produce Yeast Goods	40
GANZ	THHADCC01B	Prepare Pates and Terrines	30
GANT	THHBCC00B	Prepare Sandwiches	6
GANG	THHADFB06B	Provide Gueridon Service	20
GAPC	THHADCC07B	Select, Prepare and Serve Specialised Food Items	60
GAPD	THHADCC08B	Select, Prepare and Serve Specialist Cuisines	80
GANX	THHASC01A	Use Basic Asian Methods of Cookery	80
XLMF	FDFOPTTS3A	Work with Temperature Controlled Stock	30

Module/Units Listing for: Certificate II in Hospitality (Kitchen Operations)

Core

TAFE SA Code	National Code	Name	Subject Hours
GAHZ	THHBKA04B	Clean and Maintain Kitchen Premises	10
GAFD	THHHCO01B	Develop and Update Hospitality Industry Knowledge	25
GAFC	THHCOR03B	Follow Health, Safety and Security Procedures	5
GAFE	THHGHS01B	Follow Workplace Hygiene Procedures	18
GAHW	THHBKA01B	Organise and Prepare Food	25
GAKA	THHCCH01A	Prepare, Cook and Serve Food	60
GAHX	THHBKA02B	Present Food	6
GAHY	THHBKA03B	Receive and Store Kitchen Supplies	10
GAHE	THHBCC01B	Use Basic Methods of Cookery	45
GAFB	THHCOR02B	Work in a Socially Diverse Environment	10
GAFA	THHCOR01B	Work with Colleagues and Customers	15

Elective 　note not all elective modules are offered at all campuses

TAFE SA Code	National Code	Name	Subject Hours
GANW	THHBCAT06B	Apply Catering Control Principles	25
GAFF	THHGGA01B	Communicate on the Telephone	5
GAFH	THHGCS03B	Deal with Conflict Situations	20
GAKD	THHS2CC3B	Develop a Food Safety Program	30
GAHS	THHBCC11B	Implement Food Safety Procedures	20
GANS	THHBCAT04B	Operate a Fast Food Outlet	80
CEYY	ICAITU129A	Operate a Word Processing Application	15
GAHT	THHBCC13B	Plan and Control Menu-Based Catering	30
GAHR	THHBCC10B	Plan and Prepare Food for Buffets	45
GAHK	THHBCC05B	Prepare and Cook Poultry and Game	32
GAHL	THHBCC06B	Prepare and Cook Seafood	30
GAGT	THHBFB12A	Prepare and Serve Espresso Coffee	30
GAHF	THHBCC02B	Prepare Appetisers and Salads	25
GAHN	THHBCC08B	Prepare Hot and Cold Desserts	50
GAHP	THHBCC09B	Prepare Pastry, Cakes and Yeast Goods	35
GANT	THHBCC00B	Prepare Sandwiches	6
GAHG	THHBCC03B	Prepare Stocks, Sauces and Soups	38
GAHH	THHBCC04B	Prepare Vegetables, Eggs and Farinaceous Dishes	45
GAHM	THHBCC07B	Select, Prepare and Cook Meat	50

Core

Elective note not all elective modules are offered at all campuses

Elective 　note not all elective modules are offered at all campuses