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Hospitality
- Certificate III in Hospitality (Patisserie)
- Certificate IV in Hospitality (Patisserie)
- Certificate III in Hospitality (Commercial Cookery)
- Diploma in Hospitality Management
Certificate III in Hospitality (Patisserie) THH31602
PRE-REQUISITES
- Equivalent of Australian year 10
- Overseas students require language proficiency
COURSE DURATION : 12 months
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, 900 hours of optional on-the-job experience, the success rate of attaining the pastry chef qualification is fail-safe.
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. 900 hours practice: Opportunity for students to have up to 900 hours of work experience and workplace assessment.
CAREER FOCUS
- Pastry Chef working within cake shops, hotels, restaurants, supermarkets, and as self-employed Pastry Chefs managing your own business operation.
TO FIND OUT MORE DETAILS, PLEASE DOWNLOAD THE COURSE FLYER.
Note: The 900 hours work placement is organised by Kingston and Mozart Vienna Patisserie Pty Ltd and will be arranged during weekends and holidays!
Download Brochure
Certificate III in Hospitality (Patisserie) Course Information
Click here to download Patisserie flyer
PDF 587kb
Certificate IV in Hospitality (Patisserie) THH41402
PRE-REQUISITES
- Completion of Certificate III in Hospitality (Patisserie)
- Overseas students require language proficiency
COURSE DURATION : 6 months
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 : Students are given the opportunity to attend 150 hours of work experience in a commercial environment.
CAREER FOCUS
- Specialist patisserie chef working within cake shops, hotels, or restaurants.
TO FIND OUT MORE DETAILS, PLEASE DOWNLOAD THE COURSE FLYER.
Download Brochure
Certificate IV in Hospitality (Patisserie) Course Information
Click here to download our Certificate IV Patisserie flyer
PDF 2,107kb
Certificate III in Hospitality (Commercial Cookery) THH31502
PRE-REQUISITES
- Equivalent of Australian year 10
- Overseas students require language proficiency
COURSE DURATION : 12 months
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 350 hours work experience, the success rate of attaining the commercial cookery qualification is fail-safe.
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. 350 hours practice: The course includes 350 hours of work experience and workplace assessment in a commercial environment.
CAREER FOCUS
- Chefs working in commercial kitchens involved in the management of the kitchen, the planning of menus, and the preparation of food..
TO FIND OUT MORE DETAILS, PLEASE DOWNLOAD THE COURSE FLYER.
Download Brochure
Certificate III in Hospitality (Commercial Cookery) Course Information
Click here to download the Commercial Cookery flyer
PDF 164kb
Diploma in Hospitality Management THH51202
PRE-REQUISITES
- Completion of Certificate III in Hospitality (or equivalent)
- Overseas students require language proficiency
COURSE DURATION : 6 months
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 in 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.
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.
TO FIND OUT MORE DETAILS, PLEASE DOWNLOAD THE COURSE FLYER.
Download Brochure
Diploma in Hospitality Management Course Information
Click here to download our Diploma in Hospitality Management flyer
PDF 200kb
