Diplôme Avancé de Gestion Culinaire -Pâtisserie
SIT60316 - Advanced Diploma of Hospitality Management

Program 1: STAGE 1 (6 Months)
PREREQUISITE: DIPLÔME DE PATISSERIE/CERTIFICATE III IN PÂTISSERIE

FRENCH STUDY MODULES

• Decorative showpieces - Advanced sugar and chocolate work to produce original showpieces. Includes silicone mould making
• Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery
• Petits fours
• Marzipan - Shaping, modelling and finishing figures
• Caramel and nougatine

AUSTRALIAN UNITS OF COMPETENCY

• SITHPAT008 Produce chocolate confectionery
• SITHPAT009 Model sugar-based decorations
• SITHPAT010 Design and produce sweet buffet showpieces
• SITHKOP005 Coordinate cooking operations
• BSBSUS401 Implement and monitor environmentally sustainable work practices
• SITXFIN004 Prepare and monitor budgets
• SITXFIN003 Manage finances within a budget
• BSBDIV501 Manage diversity in the workplace
• SITXHRM003 Lead and manage people
• SITXMGT001 Monitor work operations
• SITXWHS003 Implement and monitor work health and safety practices
• SITXWHS004 Establish and maintain a work health and safety system

Program 2: STAGE 4 (6 Months)
Diplôme Advancé de Gestion Culinaire

AUSTRALIAN UNITS OF COMPETENCY

• SITHFAB007 Serve food and beverage
• SITXCCS008 Develop and manage quality customer service practices
• BSBMGT617 Develop and implement a business plan
• BSBMGT517 Manage operational plan
• SITXFIN005 Manage physical assets
• SITXMPR007 Develop and implement marketing strategies
• SITXMGT002 Establish and conduct business relationships
• SITXGLC001 Research and comply with regulatory requirements
• SITXHRM004 Recruit, select and induct staff
• SITXHRM006 Monitor staff performance
• BSBFIM601 Manage finances

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 Certificate III in Pâtisserie as well as the Advanced Diploma of Hospitality Management.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

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.

Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA

Patissier, Sous Chef, Executive Chef, Restaurateur, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager.