Advanced Diploma of Hospitality

(Patisserie Stream)

Admission requirements

You are eligible if:

* you have successfully completed the Australian year 12 or equivalent in your country
* you have achieved a minimum of either:

- IELTS 5.5 academic (no band score less than 5.0) or
- TOEFL paper based 530 (minimum TWE 3.5) or
- TOEFL computer based 197 (minimum TWE 3.5) or
- TOEFL internet based 71 (minimum 17 in all sections).

Intake

February

Books and equipment (AUD)

Included in course fee, students will be provided with chef uniform, knife kit and various learning resources.

Study pathways

On completion of the Advanced Diploma, graduates may continue their study in:

* Bachelor of Business (Tourism and Hospitality) or a Bachelor of Business (Sport and Leisure Management) or a Bachelor of Business (Tourism Management) at La Trobe University.

Career pathways

On completion of the Advanced Diploma, graduates may seek employment as:

* Middle manager/supervisor in a large hospitality enterprise
* Owner manager of a hospitality enterprise
*Area/operations manager/supervisor
*Patissier in a medium - large range of commercial environments
*Cafe owner or manager

In Victoria Patisserie has been identified as a growth area with a lot of employment opportunities.

Course structure

The Advanced Diploma aims to provide you with the skills and knowledge for you to be competent as a senior supervisor/manager in a hospitality functional area. You will be able to analyse, design and execute judgements using wide-ranging technical, creative, or managerial competencies. Your knowledge base will have a patisserie specialization along with managerial and financial skills.

The course aims to provide the skills ,knowledge and attitude to meet the demands of the specialty area of patisserie in the culinary area of the hospitality industry.

You will cover modern and traditional patisserie production techniques and basic cooking. You will learn highly creative artisan skills in areas including, pastries, cakes, gateaux, yeast goods and desserts from industry recognized teachers.

This course is designed to prepare you for a career in commercial cookery, patisserie by developing the fundamental skills and knowledge required to work in both professional cooking and kitchen management in a leading hotel, restaurant or boutique patisserie.

On successful completion of this two year course, you will be eligible to receive the following qualifications:
* Certificate III in Hospitality (Patisserie) 068230B - 1 year
* Advanced Diploma of Hospitality 069645D - 2 years.

In the first year of your study you will be enrolled in Certificate III in Hospitality (Patisserie). This is a pre- requisite to the Advanced Diploma of Hospitality, which you will progress to in the second year of your study. The combined duration of study will be two years.

During the first and second year of your study you will be expected to participate in a work placement program, assisting you in gaining valuable experience in a commercial patisserie environment. Students will be given assistance in gaining work placement .

While in the second year of your study you will be concentrating on developing your own business, through the Melbourne Airport Developing Tourism leaders Program/ Awards.

The awards are an innovative employment development exercise for final year students to develop innovative small business/event concepts and business/event plans. Business/event plans are judged by a panel of industry representatives on the feasibility of the business/ event, product innovation and knowledge of the tourism industry.

Units

Follow Workplace Hygiene Procedures
Implement Food Safety Procedures
Follow Health Safety and Security Procedures
Clean and Maintain Kitchen Premises
Receive and Store Kitchen Supplies
Receive and Store Stock
Control and Order Stock
Organise and Prepare Food
Present Food
Use Basic Methods of Cookery
Prepare Hot and Cold Desserts
Prepare and produce Pastries
Prepare and produce Cakes
Prepare and produce Yeast Goods
Prepare Bakery Products for Patisseries
Prepare and Present gateaux, torten and cakes
Prepare and Display petit fours
Prepare and model marzipan
Present desserts
Develop and Update Hospitality Industry Knowledge
Plan patisserie Operations
Work with Colleagues and Customers
Provide Quality Customer Service
Work in a Socially Diverse Environment
Deal with Conflict Situations
Coach Others in Job Skills
Prepare Cook and Serve Food for Food Service
Implement and Monitor Workplace Health, Safety and Security Procedures
Establish and Maintain and OHS System
Manage Quality Customer Service
Interpret Financial Information
Manage Finance within a Budget
Prepare and Monitor Budgets
Lead and Manage People
Manage Workplace Diversity
Roster Staff
Monitor Work Operations
Develop and Implement Operational Plans
Establish and Conduct Business Relationships
Develop and Update legal Knowledge required for Business compliance
Provide and Coordinate Hospitality Service