Certificate III in Retail
Baking (Combined)
TEACHING DURATION
40 weeks
CRICOS Duration
52 weeks
CRICOS CODE
075434J
NATIONAL CODE
FDF30710
CAMPUS
Regency Park
WORK PLACEMENT
600 hours
ADMISSION REQUIREMENTS
Academic IELTS score of 5.5 overall with
minimum of 5.0 in all bands or equivalent.
Satisfactory completion of Year 10 or overseas
equivalent.
COURSE DESCRIPTION/SKILLS COVERED
17 core units: Implement the food safety program
and procedures; contribute to OHS processes;
use numerical applications in the workplace;
provide and apply workplace information; form
and fill pastry products; prepare fillings; produce
pastry; produce bread dough; produce sponge,
cake and cookie batter; decorate cakes and
cookies; bake bread; bake sponges, cakes
and cookies; bake pastry products; process
dough; diagnose and respond to product and
process faults (bread); diagnose and respond to
product and process (pastry, cake and cookies);
participate in environmentally sustainable work
practices; plus 3 elective units.
FEES
Average tuition fees per semester AUD $6,750
Total tuition fees (52 weeks)
AUD $13,500
Total fees
AUD $14,050
CAREER PATHWAYS
Baker and Pastry Chef
Certificate III in Patisserie
TEACHING DURATION
38 weeks
CRICOS Duration
43 weeks
CRICOS CODE
081420J
NATIONAL CODE
SIT31112
CAMPUS
Regency Park
WORK PLACEMENT
400 hours
ADMISSION REQUIREMENTS
Academic IELTS score of 5.5 overall with
minimum of 5.0 in all bands or equivalent.
Satisfactory completion of Year 10 or overseas
equivalent.
Students would typically complete a Patisserie
package of a Certificate III in Patisserie, a
Certificate IV in Patisserie and an Advanced
Diploma of Hospitality for a total duration of
2 academic years (4 semesters). Students will
complete Certificate IV and part of the Advanced
Diploma concurrently during the 3rd semester
of the package of courses. Students choosing
to exit with a Certificate IV (and not complete the
Advanced Diploma) will complete the Certificate
III & Certificate IV qualifications within 1.5 academic
years. There is no longer an Advanced Diploma
of Patisserie.
Students may be able to fast track the 2 year
package of courses should they do their work
placement during their study and complete in
approximately 18 months. Should this occur
students will still pay the total program fee,
however the semester invoice fees will reflect the
actual study and placement load.
COURSE DESCRIPTION/SKILLS COVERED
18 core units: Participate in environmentally
sustainable work practices; work effectively
with others; apply first aid; use food preparation
equipment; produce dishes using basic methods
of cookery; use cookery skills effectively; clean
kitchen premises and equipment; produce cakes;
produce gateaux, torten and cakes; produce
pastries; produce yeast based bakery products;
produce petits fours; produce desserts; use
hygienic practices for food safety; participate in
safe food handling practices; coach others in job
skills; maintain the quality of perishable items;
participate in safe work practices; plus 4 elective
units.
FEES
Average tuition fees per semester AUD $6,750
Total tuition fees (43 weeks)
AUD $13,500
Incidental fees
AUD $550
Total fees
AUD $14,050
CAREER PATHWAYS
Pastry Chef
Certificate IV in Patisserie
TEACHING DURATION
18 weeks
CRICOS Duration
19 weeks
CRICOS CODE
081421G
NATIONAL CODE
SIT40712
CAMPUS
Regency Park
ADMISSION REQUIREMENTS
*Entry into the 1 semester Certificate IV in
Patisserie assumes successful completion of the
1 year Certificate III in Patisserie.
Academic IELTS score of 5.5 overall with
minimum of 5.0 in all bands or equivalent.
Satisfactory completion of Year 11 or overseas
equivalent.
Students would typically complete a Patisserie
package of a Certificate III in Patisserie, a
Certificate IV in Patisserie and an Advanced
Diploma of Hospitality for a total duration of 2
academic years (4 semesters). Students will
complete Certificate IV and part of the Advanced
Diploma concurrently during the 3rd semester
of the package of courses. Students choosing
to exit with a Certificate IV (and not complete the
Advanced Diploma) will complete the Certificate
III & Certificate IV qualifications within 1.5 academic
years. There is no longer an Advanced Diploma
of Patisserie.
Students may be able to fast track the 2 year
package of courses should they do their work
placement during their study and complete in
approximately 18 months. Should this occur
students will still pay the total program fee,
however the semester invoice fees will reflect the
actual study and placement load.
COURSE DESCRIPTION/SKILLS COVERED
27 core units: Manage diversity in the workplace;
implement and monitor environmentally
sustainable work practices; apply first aid; Use
food preparation equipment; produce dishes
using basic methods of cookery; use cookery
skills effectively; prepare food to meet special
dietary requirements; coordinate cooking
operations; produce cakes; produce gateaux,
torten and cakes; produce pastries; produce
yeast based bakery products; produce petits
fours; produce desserts; prepare and model
marzipan; produce chocolate confectionery;
model sugar based decorations; design and
produce sweet buffet showpieces; manage
conflict; manage finances within a budget;
use hygienic practices for food safety; participate
in safe food handling practices; coach others
in job skills; lead and manage people; maintain
the quality of perishable items; monitor work
operations; implement and monitor work health
and safety practices; plus 5 elective units.
FEES
Total tuition fees (19 weeks)
AUD $10,000
Incidental fees
AUD $0
Total fees
AUD $10,000
CAREER PATHWAYS
Chef Patissier, Chef de Partie
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TAFE SA | COURSE GUIDE 2015
