Swinburne University of Technology - Melbourne Australia
Future Students - Courses
Course Description:
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie. Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. Students may wish to progress to the Certificate IV in Hospitality, Diploma of Hospitality or the Advanced Diploma of Hospitality. (International students are required to study full-time.)
Aims & Objectives:
Individuals with this qualification are able to perform roles such as: basic cooking and preparing hot and cold desserts, pastries, cakes and yeast goods.
Course Structure:
To achieve a Certificate III in Hospitality (Patisserie), 24 units must be completed: all 18 core units and 6 elective units. Students may choose to study this course: full-timepart-time (non-apprentice)part-time Both delivery modes give students sound practical skills by providing input into Swinburne's training restaurants. On completion of the course, students are recognised as a fully qualified Pastry cook. (International students are required to study full-time.)
Units of Study:
18 Core UnitsSITHCCC001A Organise and prepare foodSITHCCC002A Present foodSITHCCC003A Receive and store kitchen suppliesSITHCCC004A Clean and maintain kitchen premisesSITHCCC005A Use basic methods of cookery SITHCCC013A Prepare hot and cold dessertsSITHCCC027A Prepare, cook and serve food for food serviceSITHIND001A Develop and update hospitality industry knowledgeSITHPAT001A Prepare and produce pastriesSITHPAT002A Prepare and produce cakesSITHPAT003A Prepare and produce yeast goodsSITXCOM001A Work with colleagues and customers SITXCOM002A Work in a socially diverse environmentSITXCOM003A Deal with conflict situationsSITXFSA001A Implement food safety proceduresSITXHRM001A Coach others in job skillsSITXOHS001A Follow health, safety and security proceduresSITXOHS002A Follow workplace hygiene procedures6 Electives UnitsSITHPAT004A Prepare bakery product for patisseriesSITHPAT005A Prepare and present gateaux, torten and cakesSITHPAT006A Prepare dessertsSITHPAT007A Prepare and display petits foursSITHPAT011A Plan, prepare and display sweet buffet showpiecesSITHPAT012A Plan patisserie operations
Career Opportunities:
Possible job titles include Patissier (Pastry Chef).
Entry Requirements:
There are no prerequisites for entry to this qualification.
Pathways (articulation):
The qualification is suitable for Australian apprenticeship pathways.
Recognition of Prior Learning:
Recognition of Prior Learning (RPL) is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training. To learn more about RPL and complete a self assessment, visit our RPL website.
Course Fees:
The Victorian Government introduced a new TAFE fee structure from 1 July 2009. Details of the new fee structure and 2012 fees can be found at www.swinburne.edu.au/fees.
Application Procedure:
Apply directly to Swinburne following the step-by-step instructions on our How To Apply website.
Further information:
Submit an Online Enquiry Tel: 1300 ASK SWIN (1300 275 794)Email: study@swinburne.edu.au
