SIT50313 Diploma of Hospitality (incorporating SIT31113 Certificate III in Patisserie) Course summary

SIT50313 Diploma of Hospitality (incorporating SIT31113 Certificate III
in Patisserie)
Classroom based - Full time South Bank
Course summary
TAFE Queensland Brisbane
South Bank : Classroom based - Full time
Please call 13 72 48 about the costs for this course
Careers: Hospitality Supervisors/Managers, Pastrycook
Outcome: Diploma
THIS COURSE IS ELIGIBLE FOR VET FEE-HELP
A TAFE Queensland Brisbane qualification is the secret ingredient you need for a hot career in hospitality. Our
College of Tourism and Hospitality boasts a 200-seat fine-dining restaurant, 100-seat bistro, 10 professional
kitchens and a 60-seat theatre and demo kitchen. You will be mastering the art of working in a commercial kitchen,
developing gastronomically delightful menus and catering for star-studded events in no time.
Course details
Perfect the culinary art of creating gateaux, pastries, petit fours and chocolate confectionary with our Certificate III
in Patisserie course, combined with gaining knowledge of financial and business planning; rostering staff and
operational expertise within a live retail operation. At TAFE Queensland Brisbane, we are celebrating the taste
makers by providing supportive training in classical and contemporary patisserie techniques integrated with
Diploma level core skills at our world-class facilities.
Our talented teachers will help prepare you for employment as a pastry chef, baker or confectioner at some of the
finest restaurants, hotels, or patisseries in the trade.
Build your creative and artisan skills with intensive study in the production and service of cakes, gateaux, bakery
products, pastries, desserts, dietary foods, petit fours, chocolate confectionery and espresso coffee service.
Acquire knowledge and skills in financial and business planning, rostering staff, leading and manageing staff and
engaging in quality customer service.
This hands-on program is designed to get you in the kitchen and cooking! The course combines theory with
practical, industry-realistic skills.
In order to acheive this dual qualification there are up front fees payable at the Certificate III level in each
semester.
This course is eligible for the Commonwealth VET FEE-HELP loan scheme. The Certificate III component of this
program is not supported by Government funded subsidy. Upfront student contribution fees of $429 will apply. For
the Diploma component of the program, students can access VET FEE HELP assistance.
If you want specialised skills to make you job-ready for an exciting career in the hospitality industry, this is the
course for you.
To enrol directly with us, simply call 13 72 48.
Please read the TAFE Queensland rules prior to enrolment.
Check out which financial support option is right for you.
You might be eligible for recognition of prior learning.
Note: All information was accurate at time of publication, however TAFE policies, tuition fees and course content is
subject to change without notice. Course commencement is dependent on sufficient enrolments, appropriate
accreditation and registration requirements.
For FEE-HELP and VET FEE-HELP eligible courses, the unit fees are charged according to the study period in
which the unit commences. The fee schedule outlines unit fees and census dates applicable per semester of
enrolment.
Topics:
Check out the study units below to find the topics covered in this course. Please note not all elective subjects will
be available at all listed locations.
Hours of study:
Full-time 12 months
We have one major intake in July. If you are interested in starting a program outside of these times, please call 13
72 48 for more info.
Resources required:
Complete Kitchen Uniform / Toolkit approximately $520.00 (at time of printing, for a basic toolkit and two complete
chef’s uniforms, excluding shoes). Information regarding uniform and toolkit list will be provided at Orientation please do not purchase any uniforms, knives or tools beforehand.
Entry requirements
Completion of Year 10 is strongly recommended.
Students under 17 years of age must meet enrolment requirements as specified in the Education (General
Provisions Act) 2006.
Units
SITHKOP101
SITXHRM301
SITHKOP403
SITXFSA401
SITXCCS401
SITXWHS401
SITXHRM402
SITXINV202
SITXCOM401
BSBDIV501A
SITXFIN402
BSBMGT515A
SITXCCS501
SITXMGT401
BSBSUS201A
SITXWHS101
SITXFIN501
HLTAID003
SITXGLC501
SITXHRM401
SITHCCC207
SITHCCC101
BSBWOR203B
SITXFSA201
SITHFAB204
SITXFIN201
SITXINV201
SITXFSA101
SITHCCC307
SITHPAT301
SITHPAT402
SITHPAT306
SITHCCC201
SITHPAT302
SITHPAT303
SITHPAT305
SITHPAT304
Clean kitchen premises and equipment (Certificate III unit, Core)
Coach others in job skills (Certificate III unit, Core)
Coordinate cooking operations (Core)
Develop and implement a food safety program (Core)
Enhance the customer service experience (Core)
Implement and monitor work health and safety practices (Core)
Lead and manage people (Core)
Maintain the quality of perishable items (Certificate III unit, Core)
Manage conflict (Core)
Manage diversity in the workplace (Core)
Manage finances within a budget (Core)
Manage operational plan (Core)
Manage quality customer service (Core)
Monitor work operations (Core)
Participate in environmentally sustainable work practices (Certificate III unit, Core)
Participate in safe work practices (Certificate III unit, Core)
Prepare and monitor budgets (Core)
Provide first aid (Core)
Research and comply with regulatory requirements (Core)
Roster staff (Core)
Use cookery skills effectively (Certificate III unit, Core)
Use food preparation equipment (Certificate III unit, Core)
Work effectively with others (Certificate III unit, Core)
Participate in safe food handling practices (Elective)
Prepare and serve espresso coffee (Elective)
Process financial transactions (Elective)
Receive and store stock (Certificate III unit, Elective)
Use hygienic practices for food safety (Elective)
Prepare food to meet special dietary requirements (Specialisation)
Produce cakes (Specialisation)
Produce chocolate confectionery (Specialisation)
Produce desserts (Specialisation)
Produce dishes using basic methods of cookery (Specialisation)
Produce gateaux, torten and cakes (Specialisation)
Produce pastries (Specialisation)
Produce petits fours (Specialisation)
Produce yeast based bakery products (Specialisation)
There may be one or more elective competencies, these may differ between TAFE regions. Please contact the
region for more information.
Last updated on 29 August 2014