APTC...•SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes •SITHCCC012 Prepare...
Transcript of APTC...•SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes •SITHCCC012 Prepare...
Presentation
• Introduction(and statistics)
•Certificate III in Commercial Cookery
•Finish up with a brief over view of what APTC does in the Industry specific
Goal and Program Outcomes • QUALITY
• APTC has a good reputation in the Pacific as a high-quality provider of TVET
• RELEVANCE
• APTC provides skills relevant to labour market requirements in targeted sectors
• EMPLOYMENT
• APTC graduates achieve improved employment and contribute to workplace productivity
• SUSTAINABILITY
• APTC supports TVET partner institutions to improve and sustain systems and training delivery
• MIGRATION
• Qualified Pacific Islanders realise opportunities in developed countries
OUR ACHIEVEMENTS
12887Total Graduates
41% female
83%Graduate
Employment Rate
99%Student
Satisfaction Rate
98%Employer
Satisfaction Rate
Certificate III in Commercial Cookery
• SITXFSA001 Use hygienic practices for food safety
• BSBSUS201 Participate in environmentally sustainable work practices
• BSBWOR203 Work effectively with others
• SITHCCC001 Use food preparation equipment
• SITHCCC005 Prepare dishes using basic methods of cookery
• SITHCCC006 Prepare appetisers and salads
• SITHCCC007 Prepare stocks, sauces and soups
Certificate III in Commercial Cookery
• SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
• SITHCCC012 Prepare poultry dishes
• SITHCCC013 Prepare seafood dishes
• SITHCCC014 Prepare meat dishes
• SITHCCC018 Prepare food to meet special dietary requirements
• SITHCCC019 Produce cakes, pastries and breads
• SITHCCC020 Work effectively as a cook
Certificate III in Commercial Cookery
• SITHKOP001 Clean kitchen premises and equipment
• SITHKOP002 Plan and cost basic menus
• SITHPAT006 Produce desserts
• SITXFSA002 Participate in safe food handling practices
• SITXHRM001 Coach others in job skills
• SITXINV002 Maintain the quality of perishable items
• SITXWHS001 Participate in safe work practices
Certificate III in Commercial Cookery
• SITHPAT004 Produce yeast-based bakery products
• SITHCCC015 Produce and serve food for buffets
• SITHCCC011 Use cookery skills effectively
• BSBWOR204 Use business technology