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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