Diploma of Food Processing
(Specialising in Baking)
TEACHING DURATION
60 weeks
CRICOS Duration
104 weeks
CRICOS CODE
075814G
NATIONAL CODE
FDF50110
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 12 or overseas
equivalent.
COURSE DESCRIPTION/SKILLS COVERED
6 core units: Implement the food safety program
and procedures; monitor the implementation
of quality and food safety programs; report on
workplace performance; apply raw materials,
ingredient and process knowledge to production
problems; describe and analyse date using
mathematical principles; implement and monitor
environmentally sustainable work practices; plus
24 elective units.
FEES
Semester 1
AUD $13,500
Incidental fees
AUD $870
Semester 2
AUD $0
Incidental fees
AUD $0
Semester 3
AUD $10,300
Incidental fees
AUD $500
Semester 4
AUD $3,200
Incidental fees
AUD $500
Total tuition fees
AUD $27,000
Incidental fees
AUD $1,870
Total fees
AUD $28,870
CAREER PATHWAYS
This qualification covers a range of food
processing areas in baking including large scale
production of cakes, pastry, bread and plant
baking. This qualification targets those in Senior
Management, Technician or similar roles within
food processing industries. It provides extensive
skill and knowledge of Industry Management
functions and environment, and the ability to take
responsibility for workplace systems.
Certificate III in Commercial Cookery
TEACHING DURATION
40 weeks
CRICOS Duration
46 weeks
CRICOS CODE
081426C
NATIONAL CODE
SIT30812
CAMPUS
Regency Park
WORK PLACEMENT
480 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 Commercial Cookery package of a Certificate III in Commercial
Cookery, a Certificate IV in Commercial Cookery 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
Commercial Cookery.
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
22 core units; Participate in environmentally sustainable work practices; work effectively with others;
provide first aid; use food preparation equipment; produce dishes using basic methods of cookery;
produce appetisers and salads; produce stocks, sauces and soups; produce vegetable, fruit, egg and
farinaceous dishes; produce poultry dishes; produce seafood dishes; produce meat dishes; prepare
food to meet special dietary requirements; produce cakes, pastries and breads; work effectively as
a cook; clean kitchen premises and equipment; plan and cost basic menus; 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 3 elective units.
FEES
Average tuition fees per semester AUD $6,750
Total tuition fees (46 weeks)
AUD $13,500
Incidental fees
AUD $550
Total fees
AUD $14,050
CAREER PATHWAYS
Cook
Food and Beverage
72
TAFE SA | COURSE GUIDE 2015
