STUDENTDiploma of Hospitality Management (Patisserie Pathway)
Course Overview
Enhance your skills and knowledge to become a competent chef. Acquire skills in budgeting, customer service, financial management, inventory control, and operational planning. Develop communication and leadership skills.
Entry Requirements
- Completion of the SIT40716 Certificate IV in Patisserie or equivalent.
ACADEMIC
- Completion of Australian Year 12 or equivalent
ENGLISH PROFICIENCY
- Upper-intermediate Level of English
OR
- IELTS Test Score of 5.5
OR
Other recognised English Language tests such as:
- TOEFL iBT Test Score of 46
- PTE Academic Test Score of 42
- Cambridge English: FCE
- OET Pass Grade
- TOEFL PBT Test Score of 527
- TOEIC 605- 880
Course Modules
- BSBDIV501 Manage diversity in the workplace
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITXFSA001 Use hygienic practices for food safety
- SITHKOP005 Coordinate cooking operations
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC018 Prepare food to meet special dietary requirements
- SITXHRM004 Recruit, select and induct staff
- SITXINV004 Control stock
- SITHKOP004 Develop menus for special dietary requirements
- SITHPAT001 Produce cakes
- SITHPAT002 Produce gateaux, torten and cakes
- SITHPAT003 Produce pastries
- BSBSUS401 Implement and Monitor Sustainable work Practices
- BSBITU211 Produce digital text documents
- BSBMGT517 Manage operational plan*
- SITXCCS007 Enhance customer service experiences*
- SITXCCS008 Develop and manage quality customer service practices*
- SITXFIN004 Prepare and monitor budgets*
- SITXGLC001 Research and comply with regulatory requirements*
- SITXHRM002 Roster staff*
- SITXMGT002 Establish and conduct business relationships*
- SITHFAB002 Provide responsible service of alcohol*
- SITHFAB016 Provide advice on food*
*Denotes units delivered within the SIT50416 Diploma of Hospitality Management
Course Duration
For students who have completed the Stanley College SIT40716 Certificate IV in Patisserie, the course duration is 20 weeks + 6 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.
Career Opportunities
- Chef de Cuisine
- Chef Patissier
- Sous Chef
Further Studies
On completion of the SIT50416 Diploma of Hospitality Management, students may pursue the SIT60316 Advanced Diploma of Hospitality Management at Stanley College or selected Bachelor courses at Universities.
Question and Answers
Rajesh Kumawat asked:
What do I need to make this course?
Answer:
Kindly note that Learners for this course must be 19 years of age or above and should have a basic understanding of the English language, numeracy and ICT.
This was helpful.
13 people found this helpful.
Rajesh Kumawat asked:
What is the costs of exam and assessment for the CACHE LEVEL 3 CHILDCARE AND EDUCATION course
Answer:
Kindly note that £159 is charged for your assessment and certificate. You need to pay this when you are submitting your assessments only (It is not required to pay initially when you are registering). This payment can be paid in instalments when you are submitting your assessments.
This was helpful.
9 people found this helpful.
Enhance your skills and knowledge to become a competent chef. Acquire skills in budgeting, customer service, financial management, inventory control, and operational planning. Develop communication and leadership skills.
- Completion of the SIT40716 Certificate IV in Patisserie or equivalent.
ACADEMIC
- Completion of Australian Year 12 or equivalent
ENGLISH PROFICIENCY
- Upper-intermediate Level of English
OR
- IELTS Test Score of 5.5
OR
Other recognised English Language tests such as:
- TOEFL iBT Test Score of 46
- PTE Academic Test Score of 42
- Cambridge English: FCE
- OET Pass Grade
- TOEFL PBT Test Score of 527
- TOEIC 605- 880
- BSBDIV501 Manage diversity in the workplace
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXWHS003 Implement and monitor work health and safety practices
- SITXFSA001 Use hygienic practices for food safety
- SITHKOP005 Coordinate cooking operations
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC018 Prepare food to meet special dietary requirements
- SITXHRM004 Recruit, select and induct staff
- SITXINV004 Control stock
- SITHKOP004 Develop menus for special dietary requirements
- SITHPAT001 Produce cakes
- SITHPAT002 Produce gateaux, torten and cakes
- SITHPAT003 Produce pastries
- BSBSUS401 Implement and Monitor Sustainable work Practices
- BSBITU211 Produce digital text documents
- BSBMGT517 Manage operational plan*
- SITXCCS007 Enhance customer service experiences*
- SITXCCS008 Develop and manage quality customer service practices*
- SITXFIN004 Prepare and monitor budgets*
- SITXGLC001 Research and comply with regulatory requirements*
- SITXHRM002 Roster staff*
- SITXMGT002 Establish and conduct business relationships*
- SITHFAB002 Provide responsible service of alcohol*
- SITHFAB016 Provide advice on food*
*Denotes units delivered within the SIT50416 Diploma of Hospitality Management
For students who have completed the Stanley College SIT40716 Certificate IV in Patisserie, the course duration is 20 weeks + 6 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.
- Chef de Cuisine
- Chef Patissier
- Sous Chef
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