APTC...•SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes •SITHCCC012 Prepare poultry dishes •SITHCCC013 Prepare seafood dishes •SITHCCC014 Prepare meat dishes

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