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SIT31107 Certificate III in Hospitality (Patisserie) (070272G)

PRE-REQUISITES

  • Equivalent of Australian year 10 and IELTS 5.5
  • Overseas students require language proficiency

COURSE DURATION : 45 weeks


COURSE DESCRIPTION

This course provides students with modern and traditional patisserie production techniques, operational management skills and includes some basic cooking knowledge.

Following the completion of Certificate III in Hospitality (Patisserie) and completion of the relevant industry experience, students may apply for their pastry qualification through completing the Trade Test.


COURSE OVERVIEW

With 100% attendance and completion of off-the-job training required, the success rate of attaining the pastry chef qualification is high.

The complete Certificate III in Hospitality (Patisserie) course - summary

1. Basic skills: provides a thorough introduction to basic kitchen operations including:- Planning your career, kitchen safety and hygiene, food handling, hospitality law, practical experience with commercial kitchen equipment, cleaning and maintaining a kitchen and basic/advanced food preparation skills. It also provides product knowledge and a wide range of practical cooking skills. The course includes food preparation and presentation techniques using a wide range of food commodities. Skills and knowledge are developed through a high degree of practical training.

2. Specialised skills: designed to provide a broad range of pattiserie skills and knowledge. Develops a range of preparation and presentation skills synonymous with the fine skills required of pattisiers.

3. Practical experience : This course includes classroom and work based training


CAREER FOCUS

  • Pastry Chef working within cake shops, hotels, restaurants, supermarkets, and as self-employed Pastry Chefs managing your own business operation.

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SIT40707 Certificate IV in Hospitality (Patisserie) (070274E)

PRE-REQUISITES

  • Equivalent of Australian year 10 and IELTS 5.5
  • Overseas students require language proficiency

COURSE DURATION : 83 weeks


COURSE DESCRIPTION

This course further develops a students skills in Patisserie. Highly creative skills include sugar and chocolate decoration and patisserie display are developed, as well as supervisory skills.


COURSE OVERVIEW

The complete Certificate IV in Hospitality (Patisserie) course - summary

1. Basic skills : Provides a thorough training in advanced patisserie preparation and presentation skills. The course also prepares the student for supervisory roles in a professional patisserie environment.

2. Specialised skills : Develops a range of patisserie skills including sugar and chocolate decoration.

3. Practical experience : This course includes classroom and work based training


CAREER FOCUS

  • Specialist patisserie chef working within cake shops, hotels, or restaurants.

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SIT30807 Certificate III in Hospitality (Commercial Cookery) (070271G)

PRE-REQUISITES

  • Equivalent of Australian year 10 and IELTS 5.5
  • Overseas students require language proficiency

COURSE DURATION : 57 weeks


COURSE DESCRIPTION

This course topics include customer relations, health and safety, supply management, hygiene, cleaning and maintenance of kitchens, as well teaching the students practical skills such as the preparation of sandwiches, appetisers, salads, soups, sauces, stocks, preparation of vegetables, preparation of poultry, meat, seafood, and the planning and preparation of food for buffets.

Following the completion of Certificate III in Hospitality (Commercial Cookery) and completion of the relevant industry experience, students will receive a nationally accredited qualification as a qualified chef.


COURSE OVERVIEW

With 100% attendance and completion of work experience, the success rate of attaining the commercial cookery qualification is high.

The complete Certificate III in Hospitality (Commercial Cookery) course - summary

1. Basic skills: provides a thorough introduction to basic kitchen operations including:- Planning your career, kitchen safety and hygiene, food handling, hospitality law, practical experience with commercial kitchen equipment, cleaning and maintaining a kitchen and basic/advanced food preparation skills. It also provides product knowledge and a wide range of practical cooking skills. The course includes food preparation and presentation techniques using a wide range of food commodities. Skills and knowledge are developed through a high degree of practical training.

2. Specialised skills: designed to provide a broad range of food preparation skills and knowledge. Develops a range of preparation and presentation skills required by chefs in todays commercial environment.

3. Practical experience : This course includes classroom and work based training


CAREER FOCUS

  • Chefs working in commercial kitchens involved in the management of the kitchen, the planning of menus, and the preparation of food.

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SIT40407 Certificate IV in Hospitality (Commercial Cookery) (070273F)

PRE-REQUISITES

  • Equivalent of Australian year 10 and IELTS 5.5
  • Overseas students require language proficiency

COURSE DURATION : 83 weeks


COURSE DESCRIPTION

This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook in a supervisory or team leading role in the kitchen.


COURSE OVERVIEW

The complete Certificate IV in Hospitality (Commercial Cookery) course - summary

1. Basic skills : Provides the skills and knowledge for an individual to be competent as a qualified chef or cook in a supervisory or team leading role in the kitchen.

2. Specialised skills : Students will learn a variety of kitchen skills including the preparation of foods including appetisers, main courses, and desserts. Students will also gain a greater understanding of the work place with the emphasis on working relationships, management of a kitchen, management of staff, health and safety requirements, and first aid. Students will also learn about office procedures, managing finances, and working within a budget.

3. Practical experience : This course includes classroom and work based training


CAREER FOCUS

  • Succesful completion of this course will lead to employment opportunities as a chef or chef de partie.

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SIT50307 Diploma of Hospitality (070275D)

PRE-REQUISITES

  • Equivalent of Australian year 10 and IELTS 5.5
  • Overseas students require language proficiency

COURSE DURATION : 101 weeks


COURSE DESCRIPTION

This course provides students an indepth knowledge on management issues in the hospitality industry. Students will obtain the knowledge and skills required to carry out functional activities in front office and beverage management. Students will also develop their leadership, communications, and administration, and management skills.


COURSE OVERVIEW

The complete Diploma of Hospitality course - summary

1. Basic skills: provides a thorough introduction to management issues in the hospitality industry:- leadership, communications, personnel, and management.

2. Specialised skills: Develops a range of functional skills for front office and beverage management.

3. Practical experience : This course includes classroom and work based training


CAREER FOCUS

  • Suitable for persons looking for a career in the service and hospitality industry. Following appropriate experience graduates may find employment in junior or supervisory positions in places such as hotels, country clubs and resorts, food service, visitor attractions, airlines, event management companies, and convention and exhibition organisations.

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Work experience arrangement:

Kingston International College works closely with a range of local restaurants that provide work experience opportunities to our students. For a list of work experience providers please download our Hospitality Work Experience Providers flyer.

PDF IconClick here to download list of Hospitality Work Experience Providers
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