Courses
Diploma of Hospitality Management – Patisserie Stream
Course Code: SIT50416
CRICOS Code: 090983K
Intakes: January/April/July/September/November
Course Length: 2 year
Campus: Melbourne, Sydney and Brisbane
*Certificate III and IV in Patisserie are not available at Sydney Campus.
Study Mode: Full-time
International Students
Local Students
Downloads
Course Overview:
If you’re a born leader, you’ll want to be front-of-house in your career, and the Diploma of Hospitality Management teaches you how to take charge in the fast-paced and exciting world of hospitality. You’ll acquire a broad range of hospitality skills including providing food and beverage advice and table service, combined with managerial skills such as rostering staff and preparing and monitoring budgets. You’ll gain a sound knowledge of industry in order to coordinate hospitality operations and take on the role of a highly skilled senior employee capable of making operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes cafes, catering companies, clubs, hotels, motels, pubs and restaurants, amongst others. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.
Course Structure:
To receive this qualification you must complete 28 units, 13 core units and 15 elective units.
Students attend college 20 hours per week over 3 days.
The course comprises of 8 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stages 5–8 each comprise of 10 weeks, with holidays in between.
Work-based Training (completed in the Certificate III)
As part of the course, students are required to complete 12 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your WBT.
Units:
Core Units
BSBDIV501 Manage Diversity in the Workplace
BSBMGT517 Manage Operational Plan
SITXCCS007 Enhance Customer Service Experiences
SITXCCS008 Develop and Manage Quality Customer Service Practices
SITXCOM005 Manage Conflict
SITXFIN003 Manage Finances Within a Budget
SITXFIN004 Prepare and Monitor Budgets
SITXGLC001 Research and Comply with Regulatory Requirements
SITXHRM002 Roster Staff
SITXHRM003 Lead and Manage People
SITXMGT001 Monitor Work Operations
SITXMGT002 Establish and Conduct Business Relationships
SITXWHS003 Implement and Monitor Work Health and Safety Practices
Elective Units
SITHKOP005 Coordinate Cooking Operations
SITHCCC006 Prepare Appetizers and Salads
SITHPAT001 Produce Cakes
SITHPAT002 Produce Gateaux, Torten and Cakes
SITHPAT003 Produce Pastries
SITHPAT004 Produce Yeast-Based Bkery Products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITHPAT007 Prepare and model marzipan
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces
SITXINV001 Receive and Store Stock
SITXCOM002 Show social and cultural sensitivity
SITHCCC018 Prepare food to meet special dietary requirements
Requirements:
For students that are starting in Certificate III in Patisserie (not available in Sydney campus).
- 18 years or older
- Completion of Year 12 studies or equivalent
- IELTS 5.5 or equivalent
- Please see POLICY AND PROCEDURE – VET Assessment of literacy and Numeracy Skills for further information
For students that have completed the Certificate IV in Patisserie, the course length is 6 months and the requirements are as follows.
- Completion of Certificate IV in Patisserie
- Please see POLICY AND PROCEDURE – VET Assessment of literacy and Numeracy Skills for further information.
RECOGNITION OF PRIOR LEARNING
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.
Please see Recognition of Prior Learning and Credit Transfer for more information.
Course Outcomes:
For pathway students, upon completion of the course, students will be exempted 8 units in Bachelor of Business at Stott’s College. Graduates can expect to find work in the hospitality industry in one of the following roles:
Banquet or Function Manager
Bar Manager
Café Manager
Chef de Cuisine
Chef Patissier
Club Manager
Executive Housekeeper
Front Office Manager
Gaming Manager
Kitchen Manager
Motel Manager
Restaurant Manager
Sous Chef
Unit Manager Catering Operations
Dates:
Fees:
View fee list here.
How to Apply
Downloads
Course Overview:
If you’re a born leader, you’ll want to be front-of-house in your career, and the Diploma of Hospitality Management teaches you how to take charge in the fast-paced and exciting world of hospitality. You’ll acquire a broad range of hospitality skills including providing food and beverage advice and table service, combined with managerial skills such as rostering staff and preparing and monitoring budgets. You’ll gain a sound knowledge of industry in order to coordinate hospitality operations and take on the role of a highly skilled senior employee capable of making operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or business manager. The diversity of employers includes cafes, catering companies, clubs, hotels, motels, pubs and restaurants, amongst others. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.
Course Structure:
To receive this qualification you must complete 28 units, 13 core units and 15 elective units.
You will attend college 20 hours per week over 3 days.
The course comprises of 8 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stages 5–8 each comprise of 10 weeks, with holidays in between.
Workbased Training
As part of the course, you are required to complete 12 occasions of Workbased Training. The college will assist you in finding a suitable venue for you to complete your WBT.
Units:
Core Units
BSBDIV501 Manage Diversity in the Workplace
BSBMGT517 Manage Operational Plan
SITXCCS007 Enhance Customer Service Experiences
SITXCCS008 Develop and Manage Quality Customer Service Practices
SITXCOM005 Manage Conflict
SITXFIN003 Manage Finances Within a Budget
SITXFIN004 Prepare and Monitor Budgets
SITXGLC001 Research and Comply with Regulatory Requirements
SITXHRM002 Roster Staff
SITXHRM003 Lead and Manage People
SITXMGT001 Monitor Work Operations
SITXMGT002 Establish and Conduct Business Relationships
SITXWHS003 Implement and Monitor Work Health and Safety Practices
Elective Units
SITHKOP005 Coordinate cooking operations
SITHCCC006 Prepare appetisers and salads
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITHPAT007 Prepare and model marzipan
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces
SITXINV001 Receive and store stock
SITXCOM002 Show social and cultural sensitivity
SITHCCC018 Prepare food to meet special dietary requirements
Requirements:
For students that are starting in Certificate III in Patisserie (not available in Sydney campus).
- 18 years or older
- Completion of Year 11 studies or equivalent
- IELTS 5.5 or equivalent
- Please see POLICY AND PROCEDURE – VET Assessment of literacy and Numeracy Skills for further information
For students that have completed the Certificate IV in Patisserie, the course length is 6 months and the requirements are as follows.
- Completion of Certificate IV in Patisserie
- Please see POLICY AND PROCEDURE – VET Assessment of literacy and Numeracy Skills for further information.
RECOGNITION OF PRIOR LEARNING
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.
Please see Recognition of Prior Learning and Credit Transfer for more information.
Course Outcomes:
For pathway students, upon completion of the course, students will be exempted 8 units in Bachelor of Business at Stott’s College.Graduates can expect to find work in the hospitality industry in one of the following roles:
Banquet or Function Manager
Bar Manager
Café Manager
Chef de Cuisine
Chef Patissier
Club Manager
Executive Housekeeper
Front Office Manager
Gaming Manager
Kitchen Manager
Motel Manager
Restaurant Manager
Sous Chef
Unit Manager Catering Operations
Dates:
Fees:
Full Fee Tuition: $15,000
Enrolment Fee: $200
You may be eligible for VET Student Loans. This is an Australian Government loan scheme that helps eligible students pay all or part of their tuition fees for Diploma, Advanced Diploma, Graduate Certificate and Graduate Diploma programs.
To be eligible for a VET Student Loans you will need to meet the VET Student Loans entry requirements. For more information on VET Student Loan click here.
VET Student Loans will not be approved for students who do not meet eligibility requirement. VET Student Loans give rise to a HELP debt that continues to be a debt due to the Commonwealth until it is repaid.
Material Fee:
$700