Diploma of Hospitality Management – Patisserie Stream

Course Code: SIT50416

CRICOS Code: 090983K

Intakes: January/April/July/September

Course Length: 2 year

Campus: Melbourne

Study Mode: Full-time

INTERNATIONAL STUDENTS

Course Overview:

If you’re a born leader, you’ll want to be front-of-house in your career, and the Diploma of Hospitality teaches you how to take charge in the fast-paced and exciting world of hospitality. You’ll acquire a broad range of hospitality skills including providing food and beverage advice and table service, combined with managerial skills such as rostering staff and preparing and monitoring budgets. You’ll gain a sound knowledge of industry in order to coordinate hospitality operations and take on the role of a highly skilled senior employee capable of making operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes cafes, catering companies, clubs, hotels, motels, pubs and restaurants, amongst others. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.

Course Structure:

To receive this qualification, you must complete 28 units, 13 core units and 15 elective units.

Students attend college 20 hours per week over 2-3 days.

The course comprises of 8 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stages 5–8 each comprise of 10 weeks, with holidays in between.

Work-based Training (completed in the Certificate III)
As part of the course, students are required to complete 12 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your WBT.

Units:

Core Units

  • BSBDIV501 Manage Diversity in the Workplace
  • BSBMGT51 Manage Operational Plan
  • SITXCCS007 Enhance Customer Service Experiences
  • SITXCCS008 Develop and Manage Quality Customer Service Practices
  • SITXCOM005 Manage Conflict
  • SITXFIN003 Manage Finances Within a Budget
  • SITXFIN004 Prepare and Monitor Budgets
  • SITXGLC001 Research and Comply with Regulatory Requirements
  • SITXHRM002 Roster Staff
  • SITXHRM003 Lead and Manage People
  • SITXMGT001 Monitor Work Operations
  • SITXMGT002 Establish and Conduct Business Relationships
  • SITXWHS003 Implement and Monitor Work Health and Safety Practices

Elective Units

  • SITHKOP005 Coordinate Cooking Operations
  • SITHCCC006 Prepare Appetizers and Salads
  • SITHPAT001 Produce Cakes
  • SITHPAT002 Produce Gateaux, Torten and Cakes
  • SITHPAT003 Produce Pastries
  • SITHPAT004 Produce Yeast-Based Bkery Products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXINV001 Receive and Store Stock
  • SITXCOM002 Show social and cultural sensitivity
  • SITHCCC018 Prepare food to meet special dietary requirements

Requirements:

Completion of Certificate IV in Commercial Cookery. Completed YR 12 or equivalent and IELTS 5.5 or equivalent.

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Course Outcomes:

Graduates can expect to find work in the hospitality industry in one of the following roles:

  • Banquet or Function Manager
  • Bar Manager
  • Café Manager
  • Chef de Cuisine
  • Chef Patissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit Manager Catering Operations

Dates:

View all dates on our website.

Fees:

View fee list on our website.

Material Fees:

$700

LOCAL STUDENTS

Course Overview:

If you’re a born leader, you’ll want to be front-of-house in your career, and the Diploma of Hospitality teaches you how to take charge in the fast-paced and exciting world of hospitality.You’ll acquire a broad range of hospitality skills including providing food and beverage advice and table service, combined with managerial skills such as rostering staff and preparing and monitoring budgets. You’ll gain a sound knowledge of industry in order to coordinate hospitality operations and take on the role of a highly skilled senior employee capable of making operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes cafes, catering companies, clubs, hotels, motels, pubs and restaurants, amongst others. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.

Course Structure:

To receive this qualification, you must complete 28 units, 13 core units and 15 elective units.

Students attend college 20 hours per week over 2-3 days.

The course comprises of 8 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stages 5–8 each comprise of 10 weeks, with holidays in between.

Work-based Training (completed in the Certificate III)
As part of the course, students are required to complete 12 occasions of Work-based Training. The college will assist you in finding a suitable venue for you to complete your WBT.

Units:

Core Units

  • BSBDIV501 Manage Diversity in the Workplace
  • BSBMGT51 Manage Operational Plan
  • SITXCCS007 Enhance Customer Service Experiences
  • SITXCCS008 Develop and Manage Quality Customer Service Practices
  • SITXCOM005 Manage Conflict
  • SITXFIN003 Manage Finances Within a Budget
  • SITXFIN004 Prepare and Monitor Budgets
  • SITXGLC001 Research and Comply with Regulatory Requirements
  • SITXHRM002 Roster Staff
  • SITXHRM003 Lead and Manage People
  • SITXMGT001 Monitor Work Operations
  • SITXMGT002 Establish and Conduct Business Relationships
  • SITXWHS003 Implement and Monitor Work Health and Safety Practices

Elective Units

  • SITHKOP005 Coordinate cooking operations
  • SITHCCC006 Prepare Appetisers and Salads
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast-based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXINV001 Receive and Store Stock
  • SITXCOM002 Show social and cultural sensitivity
  • SITHCCC018 Prepare food to meet special dietary requirements

Requirements:

Completion of Certificate III in Patisserie

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Course Outcomes:

Graduates can expect to find work in the hospitality industry in one of the following roles:

  • Banquet or Function Manager
  • Bar Manager
  • Café Manager
  • Chef de Cuisine
  • Chef Patissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit Manager Catering Operations

Dates:

View all dates on our website.

Fees:

Full Fee Tuition: Certificate III fee + $8,000
Enrolment Fee: $200

You may be eligible for VET FEE-HELP/ VET Student Loans. This is an Australian Government loan scheme that helps eligible students pay all or part of their tuition fees for Diploma, Advanced Diploma, Graduate Certificate and Graduate Diploma programs.

To be eligible for a VET FEE- HELP/ VET Student Loans you will need to meet the VET Student Loans entry requirements. For more information on VET FEE-HELP/VET Student Loan, check our website.

Material Fees:

$700

Program taught in:
  • English

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This course is Campus based
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Duration
2 years
Full-time
Price
- Local students: Full Fee Tuition: Certificate III fee + $8,000
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