About Us

TAFE South Australia is proud on its outstanding range of programs available to international students. You are able choose from more than 100 courses in a large spectrum of Bachelor, Advanced Diploma, Diploma and Certificate courses. TAFE South Australia qualifications are built and examined in consultation with universities and industry and have clearly defined pathways to further study at university. You will get a high quality education in an ideal study environment, with excellent career prospects once you have completed your study program.

Diploma of Hospitality Management (Bakery and Patisserie)

  • Duration: 2 Years
  • Note: one year of study is equivalent to not less than 36 weeks of instruction.
  • Course Type: Packaged and Combined Course
  • Entry Requirements: Year 12 or overseas equivalent or Year 11 plus one year of verified work experience and English proficiency demonstrated by an IELTS score of 5.5 is essential.
  • Commencement Details: January, July
  • Assessment Method: Modules
    Module based assessment used such as tests, practicals.
  • Skills Covered:
    Diploma Leading and managing people; managing finances within a budget; managing workplace relations; planning and establishing systems and procedures; preparing and monitoring budgets; and rostering staff. Certificate IV Preparing and displaying petits fours; preparing and displaying sweet buffet show pieces; preparing and modelling marzipan; preparing and presenting gateaux; preparing bakery products for patisserie; planning and monitoring catering revenue and costs; preparing chocolate; and preparing tortes and cakes. Certificate III Cake and sponge-making; following OHS procedures; food hygiene and sanitation; food science and nutrition; fundamentals of bread making; making continental cakes; pastry production; preparing biscuits, cookies and meringues; quality concepts; rye and savoury breads; sweet yeast; trade calculations; workplace communications; cake decorating; and a work placement.
  • Study Mode:
    Face to face in a classroom
  • Course Notes:
    This course is a combination of the Diploma of Hospitality Management, the Certificate III in Food Processing (Retail Baking - combined), industry placement and the Certificate Iv in Hospitality (Patisserie). This qualification quips students with the skills of a Pastrycook as identified on the Skilled Occupation List. This occupation currently appears on the Migration Occupations in Demand List.

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