UNCONTROLLED COPY WHEN PRINTED

Packaging of Competency Standards for National Qualification

THH10302 NVQ Level I in Commercial Food Preparation (Cookery)

Unit Number Unit Title Core/Elective Hours

THHCOR0011A Work With Colleagues and Customers Core 20
THHCOR0021B Follow Health, Safety and Security Procedures Core 20
THHCOR0031A Develop and Update Hospitality Industry Core 10
Knowledge.
THHCOR0041A Follow workplace hygiene procedures Core 15
THHCOR0051A Communicate on the telephone Core 10
THHCOR0061A Operate in a culturally diverse work environment Core 10
THHCFP0221A Organize and Prepare Food Core 20
THHCFP0231A Present Food Core 6
THHCFP0251A Clean and Maintain Premises Core 10
THHCFP0261A Use Basic Methods of Cookery Core 45
THHCFP0291A Prepare Stocks and Sauces Core 28
THHCFP0301A Prepare Soups Core 10
THHCFP0271A Prepare Appetizers and Salads Core 25
THHCFP0311A Prepare Vegetables, Eggs and Farinaceous Dishes Elective 40
THHCFP0321A Prepare and Cook Poultry and Game Elective 25
ITICOR0011A Carry out data entry and retrieval procedures Elective 40
THHCFP0331A Prepare and Cook Meat and Seafood Elective 30
THHCFP0281A Prepare Sandwiches Elective 6
THHGAD0141A Receive and Store Stock Elective 15
THHCAT0651A Transport and Store Food in a Safe and Hygienic Elective 12
Manner
THHCFP0342A Identify and Prepare Meat Elective 50
THHCFP0352A Prepare Hot and Cold Desserts Elective 50
THHCFP0362A Prepare Pastry, Cakes and Yeast Goods Elective 42
THHCFP0392A Prepare Diet Based and Preserved Foods Elective 50
BSBSBM0012A Craft personal entrepreneurial strategy Elective 50
THHGHS0172A Provide First Aid Elective 24
THHCFP0461A Handle and Serve Cheese Elective 5
THHPAT0532A Prepare and Produce Pastries Elective 24
THHPAT0542A Prepare and Produce Cakes Elective 24
THHPAT0772A Present Desserts Elective 42
THHPAT0782A Prepare and Display Petits Fours Elective 30

To achieve this qualification all core competency standards plus a minimum of four level one electives
and two electives from level two must be achieved.

Nominal Tr aining Hours (Institutional Delivery) include total hours of Core competencies and Electives
selected.

Qualification Plan for the Hospitality Stream of the Tourism and Hospitality Industry THH02
Standards & Assessment Development Unit, NCTVET Page 1 of 2
Copyright  2002 National Council on Technical & Vocational Education & Training (NCTVET)
All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 UNCONTROLLED COPY WHEN PRINTED

Legend to Unit Code

Example: THHCFP0261A
TH H CFP 026 1 A

Industry or Sector Version Control

Sub-Sector Competency Level

Occupational Area Competency Number

KEY: COR – Core; CFP- Commercial Food Preparation; GAD – General Administration; CAT –
Catering; GHS – General Heath Service; PAT – Patisserie; BSC - BSB - Business Sector
(Business); ITI - Information Technology (Information); THH – Tourism & Hospitality (Hospitality

Qualification Plan for the Hospitality Stream of the Tourism and Hospitality Industry THH02
Standards & Assessment Development Unit, NCTVET Page 2 of 2
Copyright  2002 National Council on Technical & Vocational Education & Training (NCTVET)
All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.