This programme is internationally accredited by the International Centre for Excellence in Tourism and Hospitality Education (THE-ICE).

Description
This programme 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. The training also covers industry standards on OHS, food safety, hygiene and sustainable environmental practices. 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.

Career Opportunities
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification may include, but not limited to:
• Pastry Commis; and/ or,
• Pastry Demi Chef de Partie – in hotels,
resorts and commercial bakery businesses

Length of Programme
Full Time: 1 year

Eligibility/Admission Requirements

i. Be in sound health and physique, confirmed in the most current report by a certified medical practitioner, and,
ii. Passed, the Senate recognised year 12/Form 6 or equivalent with English; or,
iii. Passed, Certificate II or equivalent from a provider registered on a national qualification framework;
or,
iv. Meet the University’s mature student admission criteria

Description
This qualification reflects the processes and standards required of the pastry kitchen worker who has supervisory or team leading roles in the kitchen. They work within a team environment independently or with limited guidance from others and are required to apply skills and knowledge to complete products and oversee tasks. The qualification covers essential skills and knowledge in the preparation of specialist products in the pastry and bakery kitchen(s). The qualification provides a pathway to work in different kitchen environments where pastry and bakery products are prepared and served, including patisseries, restaurants, hotels, catering operations, resorts and coffee shops.

Career Opportunities
This qualification provides pathways to work in various businesses where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs and coffee shops. Possible job titles include:
• Baker – bakery, restaurant, hotel

• Pastry Cook – café, coffee shop
• Demi chef de partie – Patisserie

Eligibility/Admission Requirements

i. Be in sound health and physique, confirmed in the most current report by a certified medical practitioner, and,

ii. Passed Certificate III in Patisserie (Pastry & Bakery) or equivalent from a provider registered on a national qualification framework and completed at least 400 hours of training at a 4 Star resort/hotel pastry/kitchen operation or equivalent.

Length of Programme
Full Time: 1 year

Course Information
This programme has a total of nine (9) courses.