South Bank Campus
66 Ernest Street Brisbane Queensland 4101
CRICOS course code: 092020A
Level of study: Career Based/Vocational
Gain broad and well-rounded training in food and beverage operations, event management, front office operations and supervision of staff. Learn the principles behind financial management, legal compliance, and sales and marketing as they relate to the hospitality sector. Pair these management skills with practical skills in classical and contemporary patisserie techniques including the production of gateaux, pastries, petit fours, desserts, chocolate confectionery and buffet showpieces.
The successful achievement of this qualification requires you to complete units as per the list below.
Certificate III in Patisserie:
To achieve this qualification you will need to complete 22 units:
Core Competencies: 17
Elective Competencies: 5
Diploma of Hospitality Management:
To achieve this qualification you will need to complete 28 units:
Core Competencies: 13
Elective Competencies: 15
SIT31016 / SIT50416 Certificate III in Patisserie / Diploma of Hospitality Management
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Academic Requirements: Completion of Year 12 (or equivalent). Non school-leavers must have relevant work experience or qualification that indicates likely success of course completion.
Students should be a minimum of 18 years of age. Student visa applicants under the age of 18 will be accepted where they demonstrate that they will be accompanied by a parent, legal custodian or a suitable relative who is aged 21 or over. This arrangement requires the approval of the Department of Home Affairs.
Academic IELTS 5.5 (no individual band less than 5.0) or ISLPR 2+ on all skills or other; TOEFL: PBT score of 506; iBT score of 46 with 4 in Reading /Learning and 14 in writing /speaking; PTE Academic (Pearson Test of English) overall score of 42 with Reading /Learning /writing /speaking score of 42; Cambridge English: Advanced (CAE) score of 162.