TAFE SA　Regency Campus
の
Diploma of Commercial Cookeryコース（2年目) のモジュール

(2006年ver.)


おそらく、TAFE SAでは、2005年？か06年から新しく出来たコース　Diploma of Commercial Cookery
別名を、Diploma of Hospitality Management （Cookery Stream)

このコースが出来た（international studentに開かれた？)おかげで、2年間の学校生活が1つの流れとして習える事になった。

International studentにとっては、1年目がcertificate Ⅲ Commercial Cookery
2年目の前半が Certificate Ⅳ　Commercial Cookery
2年目の後半が Diploma of Hospitality Management　となる。

以前より、Diploma of Hospitality Managementはあったが、フロントサービスの人が習うコースだった。
僕が選択しているのは、Cookery streamなので、習う事も、重点がおかれるポイントも、少なからず、変わっている。




TAFE SAの2006年度資料より

Core and Elective Units for: Diploma of Hospitality Management
All students will be required to undertake the core units and a range of elective units to complete the qualification.
Not all units listed are offered at all campuses.


これが、Certificate Ⅲ　Commercial Cookery　から、
certificate 4 Commercial Cookery、Diploma of Commercial Cookeryの
あわせて2年間で行われるモジュールのベース

すべてをするのではなく、この中から、習うモジュールが選ばれている。
残念ながら、自分で選択出来るわけでなく、どれを選択するか学校側が決めているので、
例えば、「Design and Operate an Asian Kitchen」というのをしたくても、習う事は出来ない。


National Code Name Subject Hours
THHBKA04B Clean and Maintain Kitchen Premises 10
THHBFB00B Clean and Tidy Bar Areas 10
THHGTR01B Coach Others in Job Skills 20
THHGGA01B Communicate on the Telephone 5
THTLAN01A Conduct Basic Workplace Oral Communications in a Language Other Than English 50
THTLAN03A Conduct Workplace Oral Communication in a Language Other Than English 50
THHGGA07B Control and Order Stock 30
THHGCS07B Coordinate Marketing Activities 30
BSBADM305A Create and Use Databases 25
THHGCS03B Deal with Conflict Situations 20
THHASC14A Design and Operate an Asian Kitchen 160
THHSCAT04B Design Menus to Meet Market Needs 30
THHS2CC3B Develop a Food Safety Program 30
THHGLE03B Develop and Implement Operational Plans 50
THHBFB11B Develop and Update Food and Beverage Knowledge 40
THHHCO01B Develop and Update Hospitality Industry Knowledge 25
THHGLE20B Develop and Update the Legal Knowledge Required for Business Compliance 60
THHGCS08B Establish and Conduct Business Relationships 40
THHGLE04B Establish and Maintain a Safe and Secure Workplace 30
THHS2CC2B Establish and Maintain Quality Control 30
THHCOR03B Follow Health, Safety and Security Procedures 5
THHGHS01B Follow Workplace Hygiene Procedures 18
THHBCC11B Implement Food Safety Procedures 20
THHGLE02B Implement Workplace Health, Safety and Security Procedures 30
THHGFA06A Interpret Financial Information 50
THHGLE08B Lead and Manage People 60
THHGLE17B Manage and Purchase Stock 70
THHGLE13B Manage Finances Within a Budget 30
THHGGA09B Manage Projects 30
THHGLE11B Manage Quality Customer Service 40
THHGLE09B Manage Workplace Diversity 60
THHS2CC1B Monitor Catering Revenue and Costs 30
THHGLE06B Monitor Staff Performance 35
THHGLE01B Monitor Work Operations 30
THHBFB01B Operate a Bar 30
THTSOP08B Operate a Computerised Reservations System 120
THHBKA01B Organise and Prepare Food 25
THHGGA02B Perform Office Procedures 20
THHBCC13B Plan and Control Menu-Based Catering 30
THHBCC10B Plan and Prepare Food for Buffets 45
THHASC13A Plan Menus for Asian Cuisines 30
BSBADM504A Plan or Review Administration Systems 40
THHSCAT02B Plan the Catering for an Event or Function 36
THHADPT08B Plan, Prepare and Display Sweet Buffet Show Pieces 72
THHCH12B Prepare and Cook Chinese Roast Meat Cuts and Poultry 32
THHBCC05B Prepare and Cook Poultry and Game 32
THHBCC06B Prepare and Cook Seafood 30
THHADPT04B Prepare and Display Petits Fours 32
THHADPT07B Prepare and Display Sugar Work 50
THHGLE14B Prepare and Monitor Budgets 30
THHADPT02B Prepare and Present Gateaux, Tortes and Cakes 60
THHBPT02B Prepare and Produce Cakes 20
THHCH11B Prepare and Produce Chinese Dim Sum 36
THHINDN09B Prepare and Produce Indian Breads 28
THHJA10B Prepare and Produce Japanese Fruit, Cakes and Sweetmeats 32
THHJA07B Prepare and Produce Japanese One Pot Cookery 50
THHJA08B Prepare and Produce Japanese Rice Cookery 32
THHBPT01B Prepare and Produce Pastries 90
THHBPT03B Prepare and Produce Yeast Goods 40
THHADFB03B Prepare and Serve Cocktails 20
THHBFB12A Prepare and Serve Espresso Coffee 30
THHBFB10B Prepare and Serve Non Alcoholic Beverages 15
THHBCC02B Prepare Appetisers and Salads 25
THHADPT01B Prepare Bakery Products for Patissiers 70
THHADCC06B Prepare Chocolate and Chocolate Confectionery 60
THHASC09A Prepare Curry Paste and Powder for Asian Cuisines 32
THHADPT06B Prepare Desserts to Meet Special Dietary Requirements 16
BSBADM408A Prepare Financial Reports 40
THHBCAT01B Prepare Foods According to Dietary and Cultural Needs 36
THHBCC08B Prepare Hot and Cold Desserts 50
THHASC07A Prepare Meat, Poultry, Seafood and Vegetables for Asian Cuisines 80
THHBCC09B Prepare Pastry, Cakes and Yeast Goods 35
THHASC06A Prepare Rice and Noodles for Asian Cuisines 60
THHASC05A Prepare Salads for Asian Cuisines 28
THHASC10A Prepare Satay for Asian Cuisines 32
THHASC04A Prepare Sauces, Dips and Accompaniments for Asian Cuisines 28
THHASC03A Prepare Stocks and Soups for Asian Cuisines 32
THHBCC03B Prepare Stocks, Sauces and Soups 38
THHSCAT03B Prepare Tenders for Catering Contracts 36
THHBCC04B Prepare Vegetables, Eggs and Farinaceous Dishes 45
THHASC11A Prepare Vegetarian Dishes for Asian Cuisines 32
THHCCH01A Prepare, Cook and Serve Food 60
THHADPT03B Present Desserts 140
THHBKA02B Present Food 6
BSBADM308A Process Payroll 20
THHASC02A Produce Appetisers and Snacks for Asian Cuisines 32
BSBCMN213A Produce Simple Wordprocessed Documents 60
THHGCS02B Promote Products and Services to Customers 45
THHBFB02B Provide a Link Between Kitchen and Service Areas 10
THHBFO02B Provide Accommodation Reception Services 30
THHBFB03B Provide Food and Beverage Service 110
THHBFB09B Provide responsible service of alcohol 10
THHADFB07B Provide Silver Service 30
THHADFB01B Provide Specialist Advice on Food 40
THHADFB02B Provide Specialist Advice on Wine 50
THHBFB04B Provide Table Service of Alcoholic Beverages 50
THHBKA03B Receive and Store Kitchen Supplies 10
THHGGA06B Receive and Store Stock 10
THHGLE07B Recruit and Select Staff 40
THHGLE05B Roster Staff 20
THHBCC07B Select, Prepare and Cook Meat 50
THHASC12A Select, Prepare and Serve Specialist Asian Cuisines 80
BSZ404A Train Small Groups 30
THHBCC01B Use Basic Methods of Cookery 45
THHCOR02B Work in a Socially Diverse Environment 10
THHCOR01B Work with Colleagues and Customers 15


2006年5月
資料作成