Certificate III in Hospitality

(Patisserie)

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 the tuition fee, students will be provided with chef uniform, knife kit and learning resources.

Study pathways

On completion of the Certificate III, graduates may continue their study in:

* Diploma of Hospitality (069644E) at Kangan Institute
* Advanced Diploma of Hospitality (069645D) at Kangan Institute.

Career pathways

On completion of the Certificate III, graduates may seek employment as:

* Patisserie in a large hotel or restaurant
* Patisserie in a specialty patisserie outlet
* Patisserie in a bakery outlet.

In Victoria, Australia, Patisserie has been identified as a growth area with significant employment opportunities.

Course structure

The Certificate III 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.

The course covers 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 recognised teachers.

Graduates will be prepared for a career in commercial cookery, patisserie by developing the fundamental skills and knowledge required work as a patisserie in a leading hotel, restaurant or boutique patisserie.

During this year of your study you will be expected to participate in a work placement program, assisting you in gaining valuable experience in a patisserie environment. This work placement will build on the skills you have gained during the first six months of your training in the cookery area. Students will be given assistance in gaining work placement in a patisserie environment.

Along with practical cookery you will also covers basic knowledge and theoretical concepts relating to: customer service, food safety, patisserie operations, workplace sales and communication.

Units

Kitchen organisation
Methods of cookery
Basic patisserie cookery
Advanced patisserie cookery
Bakery knowledge
Food costing
Basic nutrition
Restaurant cookery
Customer service
Industry knowledge
Hygiene
Occupational health and safety
Basic supervisory skills