This course is designed for applicants who are employed as an Apprentice Cook or those seeking a qualification in this field.
They can be employed either full-time or part-time. The course provides participants with the skills, knowledge and attitudes to meet the demands of the speciality area of pastry in the culinary industry. It is preferred that full-time students enrolling in this certificate have some recent industry experience or are working part-time in the industry.
All modules are nationally accredited. To achieve a Certificate III in Hospitality (Patisserie), 24 units must be completed: all 18 core units and 6 elective units.
About the Course
- Local Students
- International Students
- National Code: SIT31107
- CRICOS Code: 064068F
Campus: Preston
Duration
Full-time: 1 year
Part-time:
2.5 years as apprenticeship
Part-time not available to International Students
Modes of Delivery
Further Study and Careers
Pathways to Further Study
Students can use the Certificate III in Hospitality (Patisserie) to gain entry into Certificate IV in Cookery and Hospitality courses. Credit may be given for completed subjects/modules.
Career Opportunities
Graduates of this course may gain employment as qualified pastry cooks.
Entrance Requirements
Local Students:
Applicants must be employed and have signed a training agreement between themselves and their employer. There are no educational prerequisites for this course. Students should have basic literacy and mathematics skills.
International Students:
Australian Year 12 (or recognised equivalent) or relevant work experience. IELTS 5.5 or higher (or recognised equivalents). Mature Age.Materials
Assessment Methods
Various forms of assessment may be used including: practical assessment, assignments, class work, self evaluation, direct observation.
Materials
Local Students:
Specified text books, complete chef's uniform, knife kit. Further details of these can be obtained from the Hospitality Department.
International Students:
Applicants should also note that additional costs of approximately $500 will be incurred to buy the following compulsory items: specified text books complete chef's uniform knife kit food and beverage attendants uniform These items must be purchased from an NMIT approved supplier during the first week of classes.
Fees
More Information
How to Apply
Local Students
Full-time (2011):
To start this course in 2011 apply through VTAC
VTAC Code:69021
Full-time Mid-year Entry (2010):
To start this course in 2010 apply directly to NMIT.
Part-time:
Please contact the department directly if you are interested in studying part time.
International Students
Click to download an
Application for Enrolment Form
Units of Study
| Code | Subject | Hours | Type |
|---|---|---|---|
| SICCFSA001A | Implement food safety procedures | 40 | Core |
| SITHCCC001A | Organise and prepare food | 20 | Core |
| SITHCCC002A | Present food | 6 | Core |
| SITHCCC003A | Receive and store kitchen supplies | 10 | Core |
| SITHCCC004A | Clean and maintain kitchen premises | 10 | Core |
| SITHCCC005A | Use basic methods of cookery | 45 | Core |
| SITHCCC013A | Prepare hot and cold desserts | 50 | Core |
| SITHCCC027A | Prepare, cook and serve food for food service (holistic) | 50 | Core |
| SITHIND001A | Develop and update hospitality industry knowledge | 25 | Core |
| SITHPAT001A | Prepare and produce pastries | 24 | Core |
| SITHPAT002A | Prepare and produce cakes | 24 | Core |
| SITHPAT003A | Prepare and produce yeast goods | 42 | Core |
| SITXCOM001A | Work with colleagues and customers | 25 | Core |
| SITXCOM003A | Deal with conflict situations | 20 | Core |
| SITXHRM001A | Coach others in job skills | 20 | Core |
| SITXOHS001A | Follow health, safety and security procedures | 10 | Core |
| SITXOHS002A | Follow workplace hygiene procedures | 15 | Core |
| SIXCOM002A | Work in a socially diverse environment | 20 | Core |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes | 45 | Elective |
| SITHCCC022A | Prepare chocolate and chocolate confectionery | 60 | Elective |
| SITHPAT001A | Plan, prepare and display sweet buffet showpieces | 30 | Elective |
| SITHPAT004A | Prepare bakery products for patisseries | 42 | Elective |
| SITHPAT005A | Prepare and present gateaux, torten and cakes | 60 | Elective |
| SITHPAT006A | Present desserts | 42 | Elective |
| SITHPAT007A | Prepare and display petits fours | 30 | Elective |
| SITHPAT008A | Prepare and model marzipan | 24 | Elective |
| SITHPAT009A | Prepare desserts to meet special dietary requirements | 30 | Elective |
| SITHPAT010A | Prepare and display sugar work | 48 | Elective |
