Certificate III in Hospitality
|Study Area(s):||Hospitality and Tourism|
|Course Length:||1 year|
|Course Fees:||AUD $10,800 per year|
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).
Books and equipment (AUD)
Included in the tuition fee, students will be provided with chef uniform, knife kit and learning resources.
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.
The Certificate III in Hospitality (patisserie) 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 Certificate III in Hospitality (Patisserie) 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 recognized teachers.
This course is designed to prepare you for a career in commercial cookery, patissier by developing the fundamental skills and knowledge required work as a patissier 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
In a typical week students will attend classes approximately 4 days per week with approximately 70 percent practical and 30 percent theory classes. Classes will be scheduled between 8.30am and 10.00pm, Monday to Friday. (The late finish may only occur when students are cooking for our training restaurant and usually only one - two nights per week).
* Kitchen organisation
* Methods of cookery
* Basic patisserie cookery
* Advanced patisserie cookery
* Bakery knowledge
* Food costing
* Basic nutrition
* Restaurant cookery
* Customer service
* Industry knowledge
* Occupational health and safety
* Basic supervisory skills