SIT50422 Diploma of Hospitality Management (Patisserie Stream)

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SIT50422 Diploma of Hospitality Management

CRICOS Course Code: 110386F

Description

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. You will learn to operate independently, have responsibility for others, and make a range of operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Learning includes training in a classroom and learning at home.

  • 20 hours face-to-face training and assessment weekly at 176 Wellington St and 21 Moore St East Perth 6004
  • 10 hours self-study weekly
  • 36 complete service periods which is achieved at the work placement and is completed in study periods 2, 3 & 4 only. The work placement exposes students to practical training in a real workplace. Students will need to take public transport to reach these facilities.

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Patisserie

Course Content

UNIT CODE UNIT TITLE TYPE
SITXCCS015 Enhance customer service experiences CORE
SITXCCS016 Develop and manage quality customer service practices CORE
SITXCOM010 Manage conflict CORE
SITXFIN009 Manage finances within a budget CORE
SITXFIN010 Prepare and monitor budgets CORE
SITXGLC002 Identify and manage legal risks and comply with law CORE
SITXHRM008 Roster staff CORE
SITXHRM009 Lead and manage people CORE
SITXMGT004 Monitor work operations CORE
SITXMGT005 Establish and conduct business relationships CORE
SITXWHS007 Implement and monitor work health and safety practices CORE
SITXFSA005 Use hygienic practices for food safety ELECTIVE
SITHKOP013 Plan cooking operations ELECTIVE
SITHPAT011 Produce cakes ELECTIVE
SITHPAT012 Produce specialised cakes ELECTIVE
SITHPAT013 Produce pastries ELECTIVE
SITHPAT014 Produce yeast-based bakery products ELECTIVE
SITHPAT015 Produce petits fours ELECTIVE
SITHPAT016 Produce desserts ELECTIVE
SITHPAT017 Prepare and model marzipan ELECTIVE
SITHPAT018 Produce chocolate confectionery ELECTIVE
SITHPAT019 Model sugar-based decorations ELECTIVE
SITHPAT020 Design and produce sweet showpieces ELECTIVE
SITHCCC023 Use food preparation equipment ELECTIVE
SITHCCC027 Prepare dishes using basic methods of cookery ELECTIVE
SITXFSA006 Participate in safe food handling practices ELECTIVE
SITXINV006 Receive, store and maintain stock ELECTIVE
SITXWHS008 Establish and maintain a work health and safety system ELECTIVE

Global College Australasia offers the above qualification as a pateisserie pathway ONLY.

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Entry Requirements

  • Must be 18 years old or above
  • GCA entry test upon enrolment of 1st course
  • Successful completion of SIT31021 Certificate III in Patisserie + SIT40721 Certificate IV in Patisserie
    or equivalent.
  • IELTS 5.5 or equivalent

Course Fees

  • Application Fee $230.00 AUD
  • Resources Fee $390.00 AUD
  • Tuition Fee       $5,490 AUD

CRICOS Course Code

110386F

Duration

The total duration for the course is 26 weeks (20 study weeks + 6 weeks holidays).

Intake Dates

January
April
July
September

Please note that overseas health cover (OSHC) is compulsory for students on a student visa. We can assist you in obtaining this health cover through Bupa or many other providers.

All fees quoted are in Australian Dollars (AUD). Payments are made in instalments.