Pacific TAFE students in a practical training class.
The University of the South Pacific’s (USP) Pacific Technical and Further Education (Pacific TAFE) has introduced three (3) new programmes to be offered from Semester 1, 2017.
The new programmes are Diploma in Counselling (Level 5), Certificate III in Small Business Development & Management, and Certificate III in Patisserie.
Mr Hasmukh Lal, Director Pacific TAFE, said that the new programmes have been developed based on skills demand in the region, in the relevant workforce sector.
Diploma in Counselling (Level 5) reflects the role of counsellors, who work with clients on personal and psychological issues using established counselling modalities.
They use communication, micro-counselling and interviewing skills and draw on varied counselling therapies to assist clients. At this level, the counsellor will be working in defined and supported counselling roles in established agencies rather than in independent practice.
Mr Lal said that, with challenges and complexities in personal and professional life of people in the 21st century, the need for counselling has significantly increased.
He confirmed that USP’s Pacific TAFE has developed the Counselling programme in close consultation with certified Counsellors in Fiji and the Australian Counselling Association.
Entry requirement for this programme is a pass in Year 12 Secondary Education with English and minimum of one (1) year work experience.
The Certificate III in Small Business Development & Management is designed to support individuals who already manage their own businesses but do not have an entrepreneurial training and those intending to start their own businesses, or individuals who work within the small business sector.
The programme will provide essential knowledge and skills in business planning, partnership development and communication with customers and suppliers.
Mr Lal said that this qualification is a timely development to train people to show how to establish business and manage it, and added that it also promotes the development of necessary risk assessment skills and capabilities for small business operators.
The target students for this programme are those who are running small businesses and those who want to start their business.
The third programme, Certificate III in Patisserie, covers cake, pastry and bread preparation, service, storage, knowledge and skills required in the commercial food preparation and service industry.
The programme addresses product preparation principles, recipe interpretation and ingredient sourcing and storage processes.
Mr Lal said that this is a preparatory qualification for individuals who intend to specialise in patisserie and bakery or intend to complement and develop all round professional culinary skills.
The three programmes were instituted during USP’s 83rd Council Meeting in November last year.
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