Patisserie
- » Certificate III in Hospitality (Patisserie) - THH31602 - 40 weeks
- » Certificate IV in Hospitality (Supervision) - THH42602 - 60 weeks
- » Diploma of Hospitality Management - THH51202 - 70 weeks
- » Advanced Diploma of Hospitality Management - THH60202 - 80 weeks
Certificate III in Hospitality (Patisserie)
THH31602 - 40 weeks (CRICOS 50 weeks)
This course provides students with the relevant skills and knowledge to work in the patisserie field. Students learn the highly creative artisan skills such as marzipan and chocolate decorative work.
(CRICOS Course Code: Melbourne 052564M, Sydney 060596C)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBCC01B | Use basic methods of cookery | Core |
| THHBCC03B | Prepare stocks, sauces and soups | Core |
| THHBKA01B | Organise and prepare food | Core |
| THHBKA02B | Present food | Core |
| THHBKA03B | Receive and store kitchen supplies | Core |
| THHBKA04B | Clean and maintain kitchen premises | Core |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| Stage 2 | ||
| THHADPT02B | Prepare and present gateaux, tortes and cakes | Elective |
| THHBCC08B | Prepare hot and cold desserts | Core |
| THHBCC11B | Implement food safety procedures | Core |
| THHBPT02B | Prepare and produce cakes | Core |
| THHGGA01B | Communicate on the telephone | Core |
| THHGTR01B | Coach others in job skills | Core |
| Stage 3 | ||
| THHADPT01B | Prepare bakery products for patissiers | Elective |
| THHADPT05B | Prepare and model marzipan | Elective |
| THHBPT03B | Prepare and produce yeast goods | Core |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| Stage 4 | ||
| THHADPT04B | Prepare and display petits fours | Elective |
| THHBPT01B | Prepare and produce pastries | Core |
| THHBCC10B | Plan and prepare food for buffets | Elective |
| THHCCH01A | Prepare, cook and serve food (holistic) | Core |
| THHS2CC2B | Establish and maintain quality control | Elective |
| THHS2CC3B | Develop a food safety plan | Elective |
Please Note: Units displayed in each stage are in alphabetical order and not in order of course delivery.
NB: Animal products are used in the delivery of this course.
Certificate IV in Hospitality (Supervision)
THH42602 - 60 weeks (CRICOS 78 weeks)
This course builds on the skills gained in the CertIII qualification and further develops skills and knowledge required for supervisory positions. Graduates of this program may gain employment as pastry cooks and supervisory roles.
(CRICOS Course Codes: Melbourne 046571G - Sydney 060601M)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBCC01B | Use basic methods of cookery | Elective |
| THHBCC03B | Prepare stocks, sauces and soups | Elective |
| THHBKA01B | Organise and prepare food | Elective |
| THHBKA02B | Present food | Elective |
| THHBKA03B | Receive and store kitchen supplies | Elective |
| THHBKA04B | Clean and maintain kitchen premises | Elective |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| Stage 2 | ||
| THHADPT02B | Prepare and present gateaux, tortes and cakes | Elective |
| THHBCC08B | Prepare hot and cold desserts | Elective |
| THHBCC11B | Implement food safety procedures | Elective |
| THHBPT02B | Prepare and produce cakes | Elective |
| THHGGA01B | Communicate on the telephone | Core |
| THHGTR01B | Coach others in job skills | Core |
| Stage 3 | ||
| THHADPT01B | Prepare bakery products for patissiers | Elective |
| THHADPT05B | Prepare and model marzipan | Elective |
| THHBPT03B | Prepare and produce yeast goods | Elective |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| Stage 4 | ||
| THHADPT04B | Prepare and display petits fours | Elective |
| THHBPT01B | Prepare and produce pastries | Elective |
| THHBCC10B | Plan and prepare food for buffets | Elective |
| THHCCH01A | Prepare, cook and serve food (holistic) | Elective |
| THHS2CC2B | Establish and maintain quality control | Elective |
| THHS2CC3B | Develop a food safety plan | Elective |
| Stage 5 | ||
| THHGFA06A | Interpret financial information | Core |
| THHGGA06B | Receive and store stock | Core |
| THHGGA07B | Control and order stock | Core |
| THHGLE01B | Monitor work operations | Core |
| THHGLE02B | Implement workplace health, safety and security procedures | Core |
| THHGLE08B | Lead and manage people | Core |
| Stage 6 | ||
| BSBCMN302A | Organise personal work priorities and development | Elective |
| BSBCMN412A | Promote innovation and change | Elective |
| THHGGA02B | Perform office procedures | Elective |
| THHGGA09B | Manage projects | Elective |
| THTSMA01B | Coordinate production of brochures and marketing materials | Elective |
Please note:
- Units displayed in each stage are in alphabetical order and not in order of course delivery
- Animal products are used in the delivery of this course.
Diploma of Hospitality Management
THH51202 - 70 weeks (CRICOS 90 weeks)
This course incorporates marketing and management subjects on top of the patisserie chef qualification. It is suited for those wanting to gain and understanding of the business operation, management and marketing aspects of running a business.
This course also incorporates Certificate III in Hospitality (Patisserie) - 40 weeks & Certificate IV in Hospitality (Supervision) - 60 weeks
(CRICOS Course Codes: Melbourne 045077G - Sydney 060605G)
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBCC01B | Use basic methods of cookery | Elective |
| THHBCC03B | Prepare stocks, sauces and soups | Elective |
| THHBKA01B | Organise and prepare food | Elective |
| THHBKA02B | Present food | Elective |
| THHBKA03B | Receive and store kitchen supplies | Elective |
| THHBKA04B | Clean and maintain kitchen premises | Elective |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| Stage 2 | ||
| THHADPT02B | Prepare and present gateaux, tortes and cakes | Elective |
| THHBCC08B | Prepare hot and cold desserts | Elective |
| THHBCC11B | Implement food safety procedures | Elective |
| THHBPT02B | Prepare and produce cakes | Elective |
| THHGGA01B | Communicate on the telephone | Core |
| THHGTR01B | Coach others in job skills | Core |
| Stage 3 | ||
| THHADPT01B | Prepare bakery products for patissiers | Elective |
| THHADPT05B | Prepare and model marzipan | Elective |
| THHBPT03B | Prepare and produce yeast goods | Elective |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| Stage 4 | ||
| THHADPT04B | Prepare and display petits fours | Elective |
| THHBPT01B | Prepare and produce pastries | Elective |
| THHBCC10B | Plan and prepare food for buffets | Elective |
| THHCCH01A | Prepare, cook and serve food (holistic) | Elective |
| THHS2CC2B | Establish and maintain quality control | Elective |
| THHS2CC3B | Develop a food safety plan | Elective |
| Stage 5 | ||
| THHGFA06A | Interpret financial information | Core |
| THHGGA06B | Receive and store stock | Core |
| THHGGA07B | Control and order stock | Core |
| THHGLE01B | Monitor work operations | Core |
| THHGLE02B | Implement workplace health, safety and security procedures | Core |
| THHGLE08B | Lead and manage people | Core |
| Stage 6 | ||
| BSBCMN302A | Organise personal work priorities and development | Elective |
| BSBCMN412A | Promote innovation and change | Elective |
| THHGGA02B | Perform office procedures | Elective |
| THHGGA09B | Manage projects | Elective |
| THTSMA01B | Coordinate production of brochures and marketing materials | Elective |
| Stage 7 | ||
| BSBMKG501A | Evaluate marketing opportunities | Elective |
| BSBMKG502A | Establish and adjust the marketing mix | Elective |
| THHGCS08B | Establish and conduct business relationships | Core |
| THHGLE03B | Develop and implement operational plans | Core |
| THHGLE04B | Establish and maintain a safe and secure workplace | Core |
| THHGLE05B | Roster staff | Core |
| THHGLE09B | Manage workplace diversity | Core |
| THHGLE11B | Manage quality customer service | Core |
| THHGLE13B | Manage finances within a budget | Core |
| THHGLE14B | Prepare and monitor budgets | Core |
| THHGLE20B | Develop and update the legal knowledge required for business compliance | Core |
Please note:
- Units displayed in each stage are in alphabetical order and not in order of course delivery
- Animal products are used in the delivery of this course.
Advanced Diploma of Hospitality Management
THH60202 - 80 weeks (CRICOS 102 weeks)
In addition to gaining patisserie trade qualification and skills learned at diploma level, students will develop human resource and communication skills for effective supervision, kitchen management, customer service, finance and business development suited to operating a hospitality business.
Disclaimer:Please note students who are enrolled to complete the Advanced Diploma of Hospitality Management - THH60202 will be completing 11 additional units of competency. The course fee includes the tuition for these additional units. Students who are deemed competent in these units will be eligible for a Statement of Attainment.
This course also incorporates Certificate III in Hospitality (Patisserie) - 40 weeks, Certificate IV in Hospitality (Supervision) - 60 weeks & Diploma of Hospitality Management - 70 weeks
(CRICOS Course Codes: Melbourne 046572F - Sydney 060591G))
| Unit Code | Unit of Competency | Core/Elective |
| Stage 1 | ||
| THHBCC01B | Use basic methods of cookery | Elective |
| THHBCC03B | Prepare stocks, sauces and soups | Elective |
| THHBKA01B | Organise and prepare food | Elective |
| THHBKA02B | Present food | Elective |
| THHBKA03B | Receive and store kitchen supplies | Elective |
| THHBKA04B | Clean and maintain kitchen premises | Elective |
| THHCOR01B | Work with colleagues and customers | Core |
| THHCOR02B | Work in a socially diverse environment | Core |
| THHCOR03B | Follow health, safety and security procedures | Core |
| THHGHS01B | Follow workplace hygiene procedures | Core |
| THHHCO01B | Develop and update hospitality industry knowledge | Core |
| Stage 2 | ||
| THHADPT02B | Prepare and present gateaux, tortes and cakes | Elective |
| THHBCC08B | Prepare hot and cold desserts | Elective |
| THHBCC11B | Implement food safety procedures | Elective |
| THHBPT02B | Prepare and produce cakes | Elective |
| THHGGA01B | Communicate on the telephone | Core |
| THHGTR01B | Coach others in job skills | Core |
| Stage 3 | ||
| THHADPT01B | Prepare bakery products for patissiers | Elective |
| THHADPT05B | Prepare and model marzipan | Elective |
| THHBPT03B | Prepare and produce yeast goods | Elective |
| THHGCS02B | Promote products and services to customers | Core |
| THHGCS03B | Deal with conflict situations | Core |
| Stage 4 | ||
| THHADPT04B | Prepare and display petits fours | Elective |
| THHBPT01B | Prepare and produce pastries | Elective |
| THHBCC10B | Plan and prepare food for buffets | Elective |
| THHCCH01A | Prepare, cook and serve food (holistic) | Elective |
| THHS2CC2B | Establish and maintain quality control | Elective |
| THHS2CC3B | Develop a food safety plan | Elective |
| Stage 5 | ||
| THHGFA06A | Interpret financial information | Core |
| THHGGA06B | Receive and store stock | Core |
| THHGGA07B | Control and order stock | Core |
| THHGLE01B | Monitor work operations | Core |
| THHGLE02B | Implement workplace health, safety and security procedures | Core |
| THHGLE08B | Lead and manage people | Core |
| Stage 6 | ||
| BSBCMN302A | Organise personal work priorities and development | Elective |
| BSBCMN412A | Promote innovation and change | Elective |
| THHGGA02B | Perform office procedures | Elective |
| THHGGA09B | Manage projects | Elective |
| THTSMA01B | Coordinate production of brochures and marketing materials | Elective |
| Stage 7 | ||
| BSBMKG501A | Evaluate marketing opportunities | Elective |
| BSBMKG502A | Establish and adjust the marketing mix | Elective |
| THHGCS08B | Establish and conduct business relationships | Core |
| THHGLE03B | Develop and implement operational plans | Core |
| THHGLE04B | Establish and maintain a safe and secure workplace | Core |
| THHGLE05B | Roster staff | Core |
| THHGLE09B | Manage workplace diversity | Core |
| THHGLE11B | Manage quality customer service | Core |
| THHGLE13B | Manage finances within a budget | Core |
| THHGLE14B | Prepare and monitor budgets | Core |
| THHGLE20B | Develop and update the legal knowledge required for business compliance | Core |
| Stage 8 | ||
| BSBMKG601A | Develop marketing strategies | Elective |
| BSBMKG602A | Develop a marketing plan | Elective |
| THHGLE06B | Monitor staff performance | Core |
| THHGLE07B | Recruit and select staff | Core |
| THHGLE12B | Develop and manage marketing strategies | Core |
| THHGLE15B | Manage financial operations | Core |
| THHGLE16B | Manage physical assets | Core |
| THHGLE19B | Develop and implement a business plan | Core |
Please note:
- Units displayed in each stage are in alpha order and not in order of course delivery.
- Animal products are used in the delivery of this course.