This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

 

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage.

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CRICOS code: 095035C

 

Course Duration

Total course duration of 26 weeks include:

• Face-to-face sessions in classroom

• Practical training and assessment

• Study Breaks

 

Entry Requirement

• Completion of Certificate IV in Patisserie

• Overseas student must have a minimum overall band of IELTS 5.5 or equivalent

 

Career Opportunities

• Chef de cuisine

• Sous Chef

• Kitchen manager

• Bar manager

• Restaurant Manager

 

Assessment

The units of competency are assessed using any of the following methods:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• Roles plays

 

Further Study

After successful completion of Diploma of Hospitality Management – Patisserie Stream, students can pursue the Advanced Diploma of Hospitality Management