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1 Year
Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen.
On-campus · Minimum of 20 contact hours per week
Refer to Intake Dates
Course Overview
Where You Can Study
Level 14, 123 Queen Street, Melbourne
123 Queen St, Level 3, 11, 14, Melbourne, VIC 3000
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Use food preparation equipment
Core unit
Prepare dishes using basic methods of cookery
Core unit
Work effectively in a commercial kitchen
Core unit
Clean kitchen premises and equipment
Core unit
Produce cakes
Core unit
Produce specialised cakes
Core unit
Produce pastries
Core unit
Produce yeast-based bakery products
Core unit
Produce petits fours
Core unit
Produce desserts
Core unit
Use hygienic practices for food safety
Core unit
Participate in safe food handling practices
Core unit
Coach others in job skills
Core unit
Receive, store and maintain stock
Core unit
Participate in safe work practices
Core unit
Prepare food to meet special dietary requirements
Elective unit
Plan and cost recipes
Elective unit
Prepare and model marzipan
Elective unit
Provide service to customers
Elective unit
Transport and store food
Elective unit
Identify hazards, assess and control safety risks
Elective unit
Common Questions
Yes, students must complete a minimum of 12 sessions (36 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements, and the Institute will arrange the workplace for all other students to complete their Work Based Training (WBT).
Students are required to purchase a Chef's Uniform, Toolkit and Safety boots. Prescribed text books, workbooks and printed materials are also required.
Students can meet the English language requirement through one of several pathways: achieving a Cert III in EAL or an Academic IELTS band score of 5.5 or equivalent; satisfactorily completing ELICOS at Upper Intermediate level or higher; completing the equivalent of Australian Year 11 from an English-speaking country such as Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland; completing any Australian AQF Certificate III or higher qualification; satisfactorily completing at least one semester of study in Australia in a tertiary course (50% or more of the semester load); or completing a Placement Test devised and administered by VIT or a nominated accredited agency.
After achieving the SIT31021 Certificate III in Patisserie, individuals could progress to SIT40721 Certificate IV in Patisserie, or other Certificate IV qualifications within the Hospitality training package. This provides further advancement opportunities within the culinary and hospitality industry.
Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to: Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports. Students may also apply for Recognition of Prior Learning (RPL) or Credit Transfers for any unit in which they can successfully demonstrate competency.
Application
Three simple steps to get enrolled
Step 01
Enquire
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Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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India
Master of Nursing · Griffith University
