Duration
2 years (including - stage 1 Certificate III in Hospitality (Patisserie - THH31602))
Intake dates
January and July
What does this course involve?
As you read this information, please note that this course is going to be re-accredited in the coming future. There will be significant changes to the course information provided here.
This course provides you with the skills you will need to work as a pastry chef in a commercial kitchen.
You’ll learn how to prepare and present hot and cold desserts, pastries, cakes and other bakery products.
You’ll also learn how to promote products and services to customers, follow health and safety procedures and control stock.
You’ll also gain management skills, learn how to implement operational plans, and prepare and monitor budgets.
Because this course is designed to simulate conditions in a commercial kitchen environment, you may need to attend classes between 7.30am to 11.00pm, Monday to Saturday.
Please note: this course caters to Australian and international standards and does not include Halal products. Pork, beef, lamb and poultry products are used as part of assessment.
In addition to the enrolment fees, you’ll need to buy a full chef’s uniform, a professional tool kit and front of house uniform. You may supply your own uniforms and kits (as long as they are appropriate quality) or you can buy them when you enrol.
Entrance requirements
- Australian Year 12 or equivalent with a pass.
- Relevant senior employment experience in industry will be considered.
English Language Proficiency
- A minimum IELTS overall score of 5.5 (Academic).
- A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for Internet based.
- You must have English language proficiency is required – IELTS score – 5.5 or above, TOEFL score 530 (197 computer based) or equivalent
Special admission requirements
- Ability to handle beef, pork, lamb and chicken
- Physical ability to stand long periods of time
- Ability to work with people in a pressurised environment
- Ability to travel to TAFE according to timetabling requirements
- Ability to work in a time efficient manner and arrive on time.
Cost
$AUD11,500 per year, plus materials fees ($AUD300 per year approximately), uniforms and tools ($AUD500 approximately)
What employment opportunities will I have?
This course may provide you with employment opportunities as a pastry chef in:
- commercial kitchens
- bakeries
- pastry shops
- hotels
- motels
- restaurants
- cafes
- function centres
You may also wish to open your own pastry shop business.
As a student, the Institute’s Employment Service is your first port of call for advice on gaining employment in this field, and can be contacted on 1300 BOX HILL (1300 269 445).
What further study options will I have?
You may wish to progress into the Advanced Diploma of Hospitality Management (involving a further six months of study). You may then wish to progress into the Bachelor of Hospitality Management with credits for previous study.
Accreditation
Nationally Recognised
Where will I study?
Elgar Campus
Course Structure
Classes cover a period in excess of 20 hours per week.
First semester focuses on building basic cooking skills and basic cake, pastry and yeast goods production skills as well as operational health, hygiene and safety skills. At the end of this semester students will have achieved a Food Handlers Certificate.
Second semester introduces the students to the kitchen environment and production of more complex sweet items.
Third and fourth semesters focus on management subjects.
A Certificate III in Hospitality (Patisserie) is nested in the Diploma and awarded after 12 months. Individual units may change at any time to accommodate Institute requirements.
Most of this course is delivered in our specialised training facility at Box Hill Institute’s Elgar Campus and the facility includes:
- Fountains – a newly re-furbished 180 seat restaurant and function room open to the public.
- The Demonstration theatre – a 75 seat theatre with digital audio video facilities and a demonstration kitchen.
- Four fully equipped training kitchens, each with individual work stations allowing students to operate in their own area. This includes a new dedicated pastry kitchen for all pastry and dessert classes.