Carrick Institute

Fraser and Hughes has everything you need for Carrick....
All Uniforms and Tool sets are exclusive to Fraser and Hughes and
are Approved by Carrick Institute of Education



~Tools ~ Uniforms ~ Footwear ~
Stage One Books ~ Stage Two Books ~ Stage Three Books ~ Stage Four Books ~ Stage Five Books ~


Uniforms

Brigade Generic Student Uniform Pack

  • White Poly/Cotton

  • Includes: Chef Jacket, Trousers, Hat, Neckerchief, Waist Apron, Name Tag

  • Imported

    • Code: 40017

    Unisex Sizes





    Carrick Commercial Cookery Set

  • Premium Fraser and Hughes brand Knife Wrap

  • Swiss Made Knives

  • Equipment List Approved by

    • Code: 4013

    Carrick Patissiere Tool Set

  • Premium Fraser and Hughes brand Knife Wrap

  • Swiss Made Knives

  • Equipment List Approved by

    • Code: 4020

    Birkenstock

  • Professional Rubber Chef Clogs

  • Made in Germany

  • Please Check Sizing Chart before purchasing

    • Code: 74011



    Sizes
    larger sizes





    Stage One Books

    Cert.III in Hospitality Cookery & Patisserie Book 1


  • Suitable for Stage 1 Commercial Cookery and Patisserie at Carrick Institute of Education

    • Code: CCB1



    Diploma/Advanced Diploma in Hospitality Book 1


  • Suitable for Stage 1 Advanced Diploma/Diploma in Hospitality at Carrick Institute of Education

    • Code: CDB1



    Certificate in Hospitality Book 1


  • Suitable for Stage 1 Certificate in Hospitality at Carrick Institute of Education

    • Code: CHB1



    Stage Two Books

    Cert.III in Hospitality Cookery Book 2


  • Suitable for Stage 2 Commercial Cookery at Carrick Institute of Education

    • Code: CCB2



    Diploma/Advanced Diploma in Hospitality Book 2


  • Suitable for Stage 1 Advanced Diploma/Diploma in Hospitality at Carrick Institute of Education

    • Code: CDB2



    Certificate in Hospitality Book 2


  • Suitable for Stage 2 Certificate in Hospitality at Carrick Institute of Education

    • Code: CHB2



    Certificate III in Patisserie Book 2


  • Suitable for Stage 2 Certificate III in Patisserie at Carrick Institute of Education

    • Code: CPB2



    Stage Three Books

    Cert.III in Hospitality Cookery Book 3


  • Suitable for Stage 3 Commercial Cookery at Carrick Institute of Education

    • Code: CCB2



    Certificate III in Patisserie Book 3


  • Suitable for Stage 3 Certificate III in Patisserie at Carrick Institute of Education

    • Code: CPB3



    Stage Four Books

    Commercial Cookery

    Implement food safety procedures


  • SITXFSA001A: Implement food safety procedures

    • Code: 103




    Develop a Food Safety Plan


  • The Trainee Workbook is a workbook for learners, which supports the unit of competency THHS2CC3B Develop a Food Safety Plan

    • Code: DP9030T06WBK




    Establish & Maintain Quality Control


  • The Trainee Workbook is a workbook for learners, which supports the unit of competency THHS2CC2B Establish and Maintain Quality Control

    • Code: DP9030T05WBK




    Pastry, Cakes and Yeast Goods & Hot and Cold Desserts

  • Interactive CD/Book Package - AHRP/NTQC/TTA endorsed product

  • Addresses the competency standards of the Australian Training Package Units
              • # SITHCCC013A #SITHCCC014A

    Code: D05


    Patisserie

    Buffet, Larder and Special Diets & Catering Control

  • Interactive CD/Book Package - AHRP/NTQC/TTA endorsed product

  • Addresses the competency standards of the Australian Training Package Units
              • # SITHCCC015A #SITHCCC021A #SITHCCC018A #SITHCCC029A #SITHCCC027A #SITHCCC028A #SITHCCC016A #SITXCCS002A #SITHCCC025A #SITHCCC026A #SITXINV002A #SITXHRM001A #SITXCOM003A

    Code: D06

    Develop a Food Safety Plan


  • The Trainee Workbook is a workbook for learners, which supports the unit of competency THHS2CC3B Develop a Food Safety Plan

    • Code: DP9030T06WBK




    Establish & Maintain Quality Control


  • The Trainee Workbook is a workbook for learners, which supports the unit of competency THHS2CC2B Establish and Maintain Quality Control

    • Code: DP9030T05WBK



    Prepare & Display Petit Fours


  • The Trainee Workbook is a workbook for learners, which supports the unit of competency THHS2CC2B Establish and Maintain Quality Control

    • Code: DP9030T18WBK



    Prepare & Produce Pastries


  • Prepare and Produce Pastries - THHBPT01A

    • Code: 1381



    Stage Five Books

    Hospitality Management: Strategy and operations

  • 2nd Edition

  • Lynn Van Der Wagen, Anne Goonetilleke
              • covers 32 core competency units in the new SIT07 Tourism, Hospitality and Events Training Package for the Diploma and Advanced Diploma in Hospitality Management.

    Code: I9780733987021