LOGOTCF3

  • The pioneers of Technical College of Fiji

    The pioneers of Technical College of Fiji for Certificate II programme at Dr. Shaukat Ali Sahib Campus on 13th of May 2016 with Hon. Minister for Education, Heritage & Arts.
  • The Hon. Minister for Education, Heritage & Arts at the graduation at Dr. Shaukat Ali Sahib Campus.

    The Hon. Minister for Education, Heritage & Arts at the graduation at Dr. Shaukat Ali Sahib Campus.
  • Smiles on their faces after graduation

    Smiles on their faces after graduation
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COURSE INTRODUCTION

This programme is designed to provide training in cookery related to the hospitality industry. Upon successful completion of this programme students should be able to demonstrate the appropriate basic skills in the hospitality trade and coupled with relevant industry attachment experience will be able to work as competent trade assistants in an industry setting.

The qualification comprises a list of compulsory standards required of an assistant tradesperson. Holders of this qualification will be able to demonstrate a broad range of basic skills including generic skills required for successful customer service as well as workplace communication and health and safety.

TARGET GROUP

The target group for this programme will be:

  • Cookery with minimal or no formal training
  • Cookery enthusiasts
  • Cookery vocational students
  • Secondary and High School leavers

ELIGIBILITY CRITERIA

A pre-requisite for entry into this qualification will hold the Year 10 level or ability to demonstrate some technical skills with basic literacy and numeracy.

ELIGIBILITY CRITERIA

The students who have completed Year 10 studies will qualify to undertake this programme.  Consideration would also be given to mature applicants above 15 years without any formal educational qualification but who have basic written and spoken English language.

CERTIFICATION

The qualification shall be awarded to persons who have gained all compulsory unit standards prescribed in the programme structure.

This qualification shall be awarded by the TCF in collaboration with FHEC standards on behalf of the cookery  ISAC. Accredited providers shall comply with the internal and external moderation requirements as determined by the TCF and FHEC under Fiji Qualification Council.

PROGRAMME STRUCTURE

Trimester

FTC codes

Units

Level

Total CP

Certificate II in Cookery

1

CCO0101

Clean food production areas, equipment and utensils in a commercial kitchen

1

3.0

1

CCO0102

Prepare fruit and vegetables in a commercial kitchen

1

3.0

1

CCO0103

Prepare and present salads for service in a commercial kitchen

1

3.0

1

CCO0104

Handle and maintain knives in a commercial kitchen

1

3.0

1

CCO0105

Cook simple food using basic cooking techniques in a commercial kitchen

1

12.0

1

AEE0104

Shut down and isolate machines and equipment

1

3.0

1

GCU0101

Collect, present and apply workplace information

1

4.0

1

GCU0102

Communicate effectively in the workplace

1

4.4

1

GCU0103

Describe requirements and expectations faced by employees within the workplace

1

3.0

1

GCU0104

Follow safe working practices on a workplace

1

3.2

1

GCU0105

Measure with non-complex measuring devices used in industry

1

3.0

1

GCU0106

Practice accountability in the workplace

1

2.0

1

GCU0107

Perform calculations for the workplace

1

4.6

1

ITC0107

Basic concepts of information and communications technology

1

3.4

Total Level 1

54.6

3

CCO0202

Identify and convert basic units of measure used in a baking & patisserie industry

2

10.0

3

CCO0209

Cook root crops and starches in a commercial kitchen

2

5.4

3

CCO0213

Cook basic meat dishes in a commercial kitchen

2

8.0

3

CCO0214

Cook basic vegetable dishes in a commercial kitchen

2

4.4

3

CCO0215

Cook basic soups in a commercial kitchen

2

4.4

3

CCO0216

Cook basic stocks and sauces in a commercial kitchen

2

5.0

3

CCO0217

Cook basic fish dishes in a commercial kitchen

2

5.4

3

CCO0218

Cook basic egg dishes in a commercial kitchen

2

4.4

3

CCO0219

Cook rice based dishes in a commercial kitchen

2

4.4

3

CCO0220

Prepare and cook basic pastry dishes in a commercial kitchen

2

8.2

Total Level 2

59.6

2

CCO0200

Industrial Placements

56.0

Total credit points in Cookery

170.2

Labasa Garduation

Short Course Presentation

Engineering

Construction

Hospitality