Diplôme Avancé de Gestion Culinaire - Pâtisserie

To enter into this course, you must have completed DIPLÔME DE PÂTISSERIE (SIT31021 CERTIFICATE III IN PATISSERIE) and CERTIFICAT DE CHEF DE PARTIE PÂTISSERIE (SIT40721 CERTIFICATE IV IN PATISSERIE)

DIPLÔME AVANCÉ DE GESTION CULINAIRE - PÂTISSERIE (6 Months)
SIT60322 Advanced Diploma of Hospitality Management

AUSTRALIAN UNITS OF COMPETENCY

• SITXCCS016 Develop and manage quality customer service practices (core)
• SITXFIN010 Prepare and monitor budgets (core)
• SITXGLC002 Identify and manage legal risks and comply with law (core)
• SITXMGT005 Establish and conduct business relationships (core)
• SITXHRM010 Recruit, select and induct staff (core)
• BSBFIN601 Manage organisational finances (core)
• BSBOPS601 Develop and implement business plans (core)
• SITXFIN011 Manage physical assets (core)
• SITXHRM012 Monitor staff performance (core)
• SITXMPR014 Develop and implement marketing strategies (core)
• SITXWHS008 Establish and maintain a work health and safety system (core)

This program is designed for students who wish to further develop their culinary and hospitality business skills, and who want to either manage or own their own Patisserie business.

Graduates will gain a Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60322 Advanced Diploma of Hospitality Management).

Delivery methods encompass theory workshops presented as lectures and tutorials, along with practical activities such as group discussions, presentations, role-plays and training in restaurant service. Additionally, assessments may include knowledge-based questions, written assignment, direct observations and simulation.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

111 Colchester Street, South Bank, Queensland, 4101