This course is designed for applicants who have completed a Certificate III in Hospitality (Commercial Cookery) or equivalent and wish to pursue a career in patisserie. This course will provide the additional units required to meet the requirements of Certificate III in Hospitality (Patisserie). The course provides participants with the skills, knowledge and attitudes to meet the demands of the speciality area of pastry in the culinary industry.
All modules are nationally accredited.
About the Course
- Local Students
- International Students
- National Code: THH31602
- Local Fees: fees and charges
Campus: Preston
Duration
Part-time: One day per week for 2 semesters
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
Applicants must have completed a Certificate III in Hospitality (Commercial Cookery) or equivalent.
Materials
Assessment Methods
Various forms of assessment may be used including: practical assessment, assignments, class work, self evaluation, direct observation.
Materials
Specified text books, complete chef's uniform, equipment kit. Further details of these can be obtained from the Hospitality Department.
More Information
How to Apply
Local Students
Part-time:
Please contact the department directly if you are interested in studying part time.
You can enrol in part-time courses at an Information and Enrolment Session
Units of Study
| Code | Subject | Hours | Type |
|---|---|---|---|
| THHADCC06B | Prepare and present chocolate and chocolate confectionery | 60 | Core |
| THHADPT01B | Prepare bakery goods for patissiers | 42 | Core |
| THHADPT02B | Prepare and produce gateaux, tortes and cakes | 60 | Core |
| THHADPT03B | Present desserts | 42 | Core |
| THHADPT04B | Prepare and display petit fours | 30 | Core |
| THHADPT06B | Prepare desserts to meet special dietary requirements | 30 | Core |
| THHBPT01B | Prepare and produce past | 24 | Core |
| THHBPT03B | Prepare and produce yeast goods | 42 | Core |
| THHBTP02B | Prepare and produce cakes | 24 | Core |
**Skills Recognition - Exemptions/Transfers
Students may be eligible for exemptions/transfers on the basis of previous qualifications, which must be provided as evidence of completion.
