Certificate III in Hospitality (Patisserie)
This program is also offered part-time within the SIT40707 Certificate IV program. Please refer to brochure SIT40707 for details.
Recognition of Prior Learning (RPL) is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
Standard course cost will be charged for units of study/courses credited via RPL.
For additional information relating to RPL for this program, please contact:
The RPL Co-ordinator
13 72 48
- Southbank Campus
If attached, complete an application form and return to the Southbank Institute of Technology with the appropriate documentation. If an application form is not attached, please call Student Administration on 13 72 48.
Decisions regarding merit will be based upon the application form and attached documentation only. This documentation should include photocopies of statements of results, certificates, paid work experiences and any other information applicants feel will enhance their chances of being accepted.
Concession Rate $1,319.00
Students are required to purchase a uniform prior to the commencement of this program. All students must be appropriately dressed and have the necessary equipment before entering any practical class.
Equipment $150.00-$300.00 (depending on knife quality)
Please note: All programs are subject to a $40 annual Administration Fee, payable on enrolment.
For Additional Information
|Telephone:||07 3244 5739|
|Facsimile:||07 3244 5931|
|In Person:||School of Tourism and Hospitality,|
Level 4, D Block
Corner of Tribune and Colchester Streets
|Mail:|| Locked Mail Bag 14 |
South Brisbane QLD 4101
|Find us at:||www.Southbank.edu.au|
|SEMESTER ONE||Course Code||Course Name|
|SITHCCC001A||Organise and prepare food|
|SITHCCC003B||Receive and store kitchen supplies|
|SITHCCC004B||Clean and maintain kitchen premises|
|SITHCCC005A||Use basic methods of cookery|
|SITHCCC013A||Prepare hot and cold desserts|
|SITXCOM001A||Work with colleagues and customers|
|SITXCOM002A||Work in a socially diverse environment|
|SITXCOM003A||Deal with conflict situations|
|SITXOHS001B||Follow health, safety and security procedures|
|SITXOHS002A||Follow workplace hygiene procedures|
|SITHIND001A||Develop and update hospitality knowledge|
|SITHPAT001A||Prepare and produce pastries|
|SITHPAT003A||Prepare and produce yeast goods|
|SITHPAT004A||Prepare bakery products for the patisserie|
|SEMESTER TWO||Course Code||Course Name|
|SITHCCC022A||Prepare chocolate and chocolate confectionery|
|SITHCCC027A||Prepare, cook and serve food for food service|
|SITHCCC029A||Prepare foods according to dietary and cultural needs|
|SITHPAT002A||Prepare and produce cakes|
|SITXFSA001A||Implement a food safety program|
|SITXHRM001A||Coach others in job skills|
|SITHIND003A||Provide and coordinate hospitality service|
|SITXINV002A||Control and order stock|
Total course tuition fees are indicative only. Fees are subject to annual adjustment. For FEE-HELP and VET FEE-HELP eligible courses, the unit fees are charged according to the study period in which the unit is commenced. The unit fees outlined in this document apply to census dates between 01 January 2013 and 30 June 2013. Unit fees will not change for this period. All information was accurate at time of printing, however, Institute policies, fees and details are subject to change without notice. Course commencement is dependent on sufficient enrolments, accreditation and registration requirements.