Diploma of Hospitality Management (Specialising in Patisserie)
In our hospitality management course you’ll learn to use a broad range of hospitality skills combined with managerial skills and sound industry knowledge to coordinate hospitality operations.
After completing our hospitality course, you’ll be ready to:
- operate independently
- take responsibility for others
- make a range of operational business decisions
Our course simulates conditions in a restaurant environment and you may be required to attend classes from 6.00am-11.00pm, Monday to Saturday.
Please note: this hospitality management course caters to Australian and international standards, requires the handling and tasting of alcohol, and does not include Halal products. We use products containing alcohol and pork during assessment.
FT: 6 months
|Course Type||Victorian TAFE Course|
|Campuses||Box Hill Campus|
|Tuition Fee Type||Estimated Fee|
|Gov. Subsidised - Standard||$9,716.00|
|Full Tuition Fee||$14,796.00|
|Service Fees||Estimated Annual Fees|
|Service & Amenities*||$155.00|
|Core Skills Support**||$75.00|
|Annual Material Fees||$889.00|
|Retain Course Items***||No fee applies|
* Does not apply to VETiS or Short course students.
** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.
***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).
Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for 2019 and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.
February and July
Full time: 6 months after successful completion of Certificate III in Patisserie (12 months) and Certificate IV in Patisserie (6 months).
You must have successfully completed Certificate III in Patisserie and Certificate IV in Patisserie
To assist prospective students to determine whether a course is suitable and appropriate for the individual needs the Institute and CAE will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.
A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.
Successful completion will enable you to apply for our Bachelor of Hospitality Management with credits for your previous study
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 5
After successful completion of our hospitality course you can apply for a range of professional roles including as a:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
Completion of 28 units (including 13 core and 15 elective)
|SITHPAT007||PREPARE AND MODEL MARZIPAN||24.0|
This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisations productivity and profitability plans.
Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisations operational plan.
This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan.
|SITHPAT009||MODEL SUGAR-BASED DECORATIONS||48.0|
This unit describes the skills and knowledge required to provide a first aid response to a casualty. The unit applies to all workers who may be required to provide a first aid response in a range of situations, including community and workplace settings.
|SITHPAT010||DESIGN AND PRODUCE SWEET BUFFET SHOWPIECES||30.0|
There is currently no description entered for this unit.