Certificate II in Hospitality (Operations)

THH21802

To achieve a Certificate II in Hospitality (Operations), you need 11 units.

Five core units:

• Work with colleagues and customers (THHCOR01B)
• Work in a socially diverse environment (THHCOR02B)
• Follow health, safety and security procedures (THHCOR03B)
• Follow workplace hygiene procedures (THHGHS01B)
• Develop and update hospitality industry knowledge (THHHCO01B )

At least four units from the following lists:

Asian Cookery

• Use basic Asian methods of cookery (THHASC01A)
• Produce appetisers and snacks for Asian cuisines (THHASC02A)
• Prepare stocks and soups for Asian cuisines (THHASC03A)
• Prepare sauces, dips and accompaniments for Asian cuisines (THHASC04A)
• Prepare salads for Asian cuisines (THHASC05A)
• Prepare rice and noodles for Asian cuisines (THHASC06A)
• Prepare meat, poultry, seafood and vegetables for Asian cuisines (THHASC07A)
• Prepare desserts for Asian cuisines (THHASC08A)
• Prepare curry paste and powder for Asian cuisines (THHASC09A)
• Prepare satay for Asian cuisines (THHASC10A)
• Prepare vegetarian dishes for Asian cuisines (THHASC11A)
• Select, prepare and serve specialist Asian cuisines (THHASC12A)
• Plan menus for Asian cuisines (THHASC13A)
• Design and operate an Asian kitchen (THHASC14A)
• Prepare and produce Chinese dim sum (THHCH11B)
• Prepare and cook Chinese roast meat cuts and poultry (THHCH12B)
• Prepare and produce tandoori food items (THHINDN07B)
• Prepare and produce Indian breads (THHINDN09B)
• Prepare and produce Indian sweetmeats (THHINDN10B)
• Prepare Indian pickles and chutneys (THHINDN11B)
• Prepare and produce Indonesian crackers (THHINDO09B)
• Prepare and produce Japanese raw fish (Sashimi) (THHJA04B)
• Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes (THHJA05B)
• Prepare and produce Japanese one pot cookery (THHJA07B)
• Prepare and produce Japanese rice cookery (THHJA08B)
• Prepare and produce Japanese fruit, cakes and sweetmeats (THHJA10B)

Commercial Catering

• Prepare foods according to dietary and cultural needs (THHBCAT01B)
• Package prepared foodstuffs (THHBCAT02B)
• Transport and store food in a safe and hygienic manner (THHBCAT03B)
• Operate a fast food outlet (THHBCAT04B)
• Apply cook-chill production processes (THHBCAT05B)
• Apply catering control principles (THHBCAT06B)
• Apply cook-freeze production processes (THHBCAT07A)

Commercial Cookery

• Prepare pates and terrines (THHADCC01B)
• Handle and serve cheese (THHADCC05B)
• Prepare chocolate and chocolate confectionery (THHADCC06B)
• Prepare sandwiches (THHBCC00B)
• Use basic methods of cookery (THHBCC01B)
• Prepare appetisers and salads (THHBCC02B)
• Prepare stocks, sauces and soups (THHBCC03B)
• Prepare vegetables, eggs and farinaceous dishes (THHBCC04B)
• Prepare and cook poultry and game (THHBCC05B)
• Prepare and cook seafood (THHBCC06B)
• Select, prepare and cook meat (THHBCC07B)
• Prepare hot and cold desserts (THHBCC08B)
• Prepare pastry, cakes and yeast goods (THHBCC09B)
• Plan and prepare food for buffets (THHBCC10B)
• Implement food safety procedures (THHBCC11B)
• Organise and prepare food (THHBKA01B)
• Present food (THHBKA02B)
• Receive and store kitchen supplies (THHBKA03B)
• Clean and maintain kitchen premises (THHBKA04B)

Food & Beverage

• Provide specialist advice on food (THHADFB01B)
• Provide specialist advice on wine (THHADFB02B)
• Prepare and serve cocktails (THHADFB03B)
• Provide gueridon service (THHADFB06B)
• Provide silver service (THHADFB07B)
• Manage wine for a wine outlet (THHADFB08A)
• Clean and tidy bar areas (THHBFB00B)
• Operate a bar (THHBFB01B)
• Provide a link between kitchen and service areas (THHBFB02B)
• Provide food and beverage service (THHBFB03B)
• Provide table service of alcoholic beverages (THHBFB04B)
• Operate cellar systems (THHBFB05B)
• Complete retail liquor sales (THHBFB06B)
• Provide room service (THHBFB08B)
• Provide responsible service of alcohol (THHBFB09B)
• Prepare and serve non-alcoholic beverages (THHBFB10B)
• Develop and update food and beverage knowledge (THHBFB11B)

Front Office

• Provide accommodation reception services (THHBFO02B)
• Conduct night audit (THHBFO08B)
• Provide club reception services (THHBFO09B)
• Provide porter services (THHBFO10B)
• Receive and process reservations (THTSOP06B)
• Operate a computerised reservations system (THTSOP08B)

Gaming

• Analyse and report on gaming machine data (THHADG01B)
• Develop and manage gaming activities (THHADG02A)
• Provide responsible gambling services (THHADG03B)
• Attend gaming machines (THHBG01B)
• Operate a TAB outlet (THHBG02B)
• Conduct a keno game (THHBG03B)

Housekeeping

• Provide housekeeping services to guests (THHBH01B)
• Prepare rooms for guests (THHBH03B)
• Launder linen and guest clothes (THHBH05B)
• Provide valet service (THHBH06B)

Patisserie

• Prepare bakery products for patissiers (THHADPT01B)
• Prepare and present gateaux, tortes and cakes (THHADPT02B)
• Present desserts (THHADPT03B)
• Prepare and display petits fours (THHADPT04B)
• Prepare and model marzipan (THHADPT05B)
• Prepare desserts to meet special dietary requirements (THHADPT06B)
• Prepare and display sugar work (THHADPT07B)
• Plan, prepare and display sweet buffet show pieces (THHADPT08B)
• Prepare and produce pastries (THHBPT01B)
• Prepare and produce cakes (THHBPT02B)
• Prepare and produce yeast goods (THHBPT03B)
• Plan coffee shop layout, menu and storage (THHSPT01B)

The remaining two units

The remaining units may be selected from the lists above, other areas of the Hospitality Training Package or any relevant endorsed Training Package. Only one language unit may be counted as an elective within this qualification.