84 weeks (including 66 weeks of training and assessment and 18 weeks of holidays)
Face-to-face, 20 hours per week training and assessment in a classroom.
Level 1, 9 Bay Street, SOUTHPORT, Queensland 4215
Full time · 20 hours per week
Course Overview
Eligibility
English Language Requirements (Overseas Students only):
Conditions of Entry (International Students):
Career & Study Pathways
Course Content
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost recipes
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Receive, store and maintain stock
Participate in safe work practices
Participate in sustainable work practices
Elective
Prepare and serve cheese
Elective
Produce and serve food for buffets
Elective
Package prepared foodstuffs
Elective
Show social and cultural sensitivity
Elective
Common Questions
The qualification is delivered over 84 weeks, including 66 weeks of training and assessment and 18 weeks of holidays. Students are required to attend face-to-face training and assessment for 20 hours per week in a classroom.
The sample weekly timetable is: Monday 8am–5pm (including 1 hour break), Tuesday 8am–5pm (including 1 hour break), and Wednesday 8am–12.15pm (including 15-minute break). Supplementary classes may also be scheduled if needed for public holidays, interruptions, or students requiring further training or additional support.
All hospitality students will be given one full set of chef's uniform (charges included in fees) through the designated supplier. The chef's uniform consists of a chef's jacket, trousers, apron, chef's hat, protective footwear, and a full set of knives for all practical classes (to be always locked). Students must wear the full set of chef's uniform when attending training in the commercial kitchen.
Upon completion of the Certificate IV in Patisserie, students may enrol in the Diploma of Hospitality Management or the Advanced Diploma of Kitchen Management to further enhance their knowledge and skills.
Assessment is based on the principles of competency-based training and uses a variety of assessment strategies to ensure validity. Assessment for each unit of competence is through a combination of classroom-based and work placement tasks. Classroom-based assessment includes classroom exercises, assignments, practical demonstrations, group activities, projects, and verbal and/or written questions. Students are advised well in advance of assessment activities, and dates of assessment are provided on the first day of class.
Application
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Step 01
Enquire
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Step 02
Submit Documents
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Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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