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SIT31021 / SIT50422 | CRICOS: 109736K / 112779F

Certificate III in Patisserie / Diploma of Hospitality Management

Dual Award | International students

This course offers a broad range of kitchen operation skills while also focussing on growing your ability to skilfully produce cakes, desserts and petit fours.

Apply now
STUDY LOCATIONS Greater Brisbane
WAYS TO STUDY International
NEXT INTAKE Start date: 08 Jul 2024 Duration: 2 years View all intakes
WHAT YOU'LL PAY
International
$37,400

Course overview

Gain broad and well-rounded training in food and beverage operations, event management, front office operations and supervision of staff. Learn the principles behind financial management, legal compliance, and sales and marketing as they relate to the hospitality sector. Pair these management skills with practical skills in classical and contemporary patisserie techniques including the production of gateaux, pastries, petit fours and desserts.

What can I do?

  • Banquet or Function Manager
  • Cafe and Restaurant Manager
  • Chef de Cuisine
  • Chef Patissier
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Hospitality Supervisor/Manager
  • Kitchen Manager
  • Motel Manager
  • Pastrycook
  • Pastrycook's Assistant
  • Restaurant Manager
  • Sous Chef
  • Unit Manager (Catering Operations)

Course outcome:

SIT31021 Certificate III in Patisserie

SIT50422 Diploma of Hospitality Management

What you will study

The successful achievement of this qualification requires you to complete units as per the list below.

 

SIT31021 Certificate III in Patisserie
To achieve this qualification you will need to complete 21 units:
Core Competencies: 15
Elective Competencies: 6

 

SIT50422 Diploma of Hospitality Management
To achieve this qualification you will need to complete 28 units:
Core Competencies: 11
Elective Competencies: 17

 

Please note that some units listed below are recognised in both qualifications either as core or elective, you will only need to complete these units once to satisfy the requirements of this dual award.

  • UNIT CODE
  • UNIT NAME

SIT31021 Certificate III in Patisserie

  • SIT31021 Certificate III in Patisserie

  • UNIT CODE
  • SITHCCC023
    Use food preparation equipment
    UNIT CODE :
    SITHCCC023
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Use food preparation equipment

  • UNIT CODE
  • SITHCCC027
    Prepare dishes using basic methods of cookery
    UNIT CODE :
    SITHCCC027
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Prepare dishes using basic methods of cookery

  • UNIT CODE
  • SITHCCC034
    Work effectively in a commercial kitchen
    UNIT CODE :
    SITHCCC034
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Work effectively in a commercial kitchen

  • UNIT CODE
  • SITHKOP009
    Clean kitchen premises and equipment
    UNIT CODE :
    SITHKOP009
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Clean kitchen premises and equipment

  • UNIT CODE
  • SITHPAT011
    Produce cakes
    UNIT CODE :
    SITHPAT011
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce cakes

  • UNIT CODE
  • SITHPAT012
    Produce specialised cakes
    UNIT CODE :
    SITHPAT012
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce specialised cakes

  • UNIT CODE
  • SITHPAT013
    Produce pastries
    UNIT CODE :
    SITHPAT013
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce pastries

  • UNIT CODE
  • SITHPAT014
    Produce yeast-based bakery products
    UNIT CODE :
    SITHPAT014
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce yeast-based bakery products

  • UNIT CODE
  • SITHPAT015
    Produce petits fours
    UNIT CODE :
    SITHPAT015
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce petits fours

  • UNIT CODE
  • SITHPAT016
    Produce desserts
    UNIT CODE :
    SITHPAT016
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce desserts

  • UNIT CODE
  • SITXFSA005
    Use hygienic practices for food safety
    UNIT CODE :
    SITXFSA005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
  • UNIT NAME
  • Use hygienic practices for food safety

  • UNIT CODE
  • SITXFSA006
    Participate in safe food handling practices
    UNIT CODE :
    SITXFSA006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
  • UNIT NAME
  • Participate in safe food handling practices

  • UNIT CODE
  • SITXHRM007
    Coach others in job skills
    UNIT CODE :
    SITXHRM007
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
  • UNIT NAME
  • Coach others in job skills

  • UNIT CODE
  • SITXINV006
    Receive, store and maintain stock
    UNIT CODE :
    SITXINV006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Receive, store and maintain stock

  • UNIT CODE
  • SITXWHS005
    Participate in safe work practices
    UNIT CODE :
    SITXWHS005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
  • UNIT NAME
  • Participate in safe work practices

SIT50422 Diploma of Hospitality Management

  • SIT50422 Diploma of Hospitality Management

  • UNIT CODE
  • SITXCCS015
    Enhance customer service experiences
    UNIT CODE :
    SITXCCS015
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations and take responsibility for resolving complaints.
  • UNIT NAME
  • Enhance customer service experiences

  • UNIT CODE
  • SITXCCS016
    Develop and manage quality customer service practices
    UNIT CODE :
    SITXCCS016
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.
  • UNIT NAME
  • Develop and manage quality customer service practices

  • UNIT CODE
  • SITXCOM010
    Manage conflict
    UNIT CODE :
    SITXCOM010
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
  • UNIT NAME
  • Manage conflict

  • UNIT CODE
  • SITXFIN009
    Manage finances within a budget
    UNIT CODE :
    SITXFIN009
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
  • UNIT NAME
  • Manage finances within a budget

  • UNIT CODE
  • SITXFIN010
    Prepare and monitor budgets
    UNIT CODE :
    SITXFIN010
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.
  • UNIT NAME
  • Prepare and monitor budgets

  • UNIT CODE
  • SITXGLC002
    Identify and manage legal risks and comply with law
    UNIT CODE :
    SITXGLC002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to identify and manage legal risks and comply with laws applicable to specific business operations. It requires the ability to identify legal risks, access and interpret regulatory information, and determine action required to manage legal risks and to comply with applicable laws.
  • UNIT NAME
  • Identify and manage legal risks and comply with law

  • UNIT CODE
  • SITXHRM008
    Roster staff
    UNIT CODE :
    SITXHRM008
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
  • UNIT NAME
  • Roster staff

  • UNIT CODE
  • SITXHRM009
    Lead and manage people
    UNIT CODE :
    SITXHRM009
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
  • UNIT NAME
  • Lead and manage people

  • UNIT CODE
  • SITXMGT004
    Monitor work operations
    UNIT CODE :
    SITXMGT004
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
  • UNIT NAME
  • Monitor work operations

  • UNIT CODE
  • SITXMGT005
    Establish and conduct business relationships
    UNIT CODE :
    SITXMGT005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.
  • UNIT NAME
  • Establish and conduct business relationships

  • UNIT CODE
  • SITXWHS007
    Implement and monitor work health and safety practices
    UNIT CODE :
    SITXWHS007
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
  • UNIT NAME
  • Implement and monitor work health and safety practices

Ways to study
  • You’ll primarily learn face to face with a teacher in one of our learning spaces such as a classroom or simulated workplace environment. Some of your training may also take place via video or Zoom. Learn more

  • demo View comparison chart
CAMPUS STUDY MODE START DATE DURATION WORKLOAD WHAT YOU'LL PAY
South Bank
On campus with some online
08 Jul 2024
2 years
Full time up to 4 days per week
  • International: $37,400
demo

South Bank

On campus with some online

  • Online Time

    How much of the course will be delivered online. 

    20%
  • On Campus Time
    80%
START DATE

The date the course starts. Apply early as intakes fill up quickly. 

08 Jul 2024

The date the course starts. Apply early as intakes fill up quickly. 

DURATION

The total length of time it takes to complete the course.

2 years

The total length of time it takes to complete the course.

Workload

The average amount of time students will need to allocate to study each week.

Full time up to 4 days per week

The average amount of time students will need to allocate to study each week.

WHAT YOU'LL PAY
  • International: $37,400
Class format

Some courses include classes at scheduled times while others can be completed in your own time.

Teacher-led, Scheduled

Some courses include classes at scheduled times while others can be completed in your own time.

VIRTUAL CLASS

Scheduled online classes using video conferencing software (such as Zoom).

No

Scheduled online classes using video conferencing software (such as Zoom).

ASSESSMENT

The primary location assessments will take place. Some courses also require vocational placement.

Online, On-Campus

The primary location assessments will take place. Some courses also require vocational placement.

TEACHER COMMS

The different ways you can contact your teacher throughout the course.

  • Phone, Email, Face-to-face, Zoom

    The different ways you can contact your teacher throughout the course.

South Bank
On campus with some online
28 Jan 2025
2 years
Full time up to 4 days per week
  • International: $37,400
demo

South Bank

On campus with some online

  • Online Time

    How much of the course will be delivered online. 

    20%
  • On Campus Time
    80%
START DATE

The date the course starts. Apply early as intakes fill up quickly. 

28 Jan 2025

The date the course starts. Apply early as intakes fill up quickly. 

DURATION

The total length of time it takes to complete the course.

2 years

The total length of time it takes to complete the course.

Workload

The average amount of time students will need to allocate to study each week.

Full time up to 4 days per week

The average amount of time students will need to allocate to study each week.

WHAT YOU'LL PAY
  • International: $37,400
Class format

Some courses include classes at scheduled times while others can be completed in your own time.

Teacher-led, Scheduled

Some courses include classes at scheduled times while others can be completed in your own time.

VIRTUAL CLASS

Scheduled online classes using video conferencing software (such as Zoom).

No

Scheduled online classes using video conferencing software (such as Zoom).

ASSESSMENT

The primary location assessments will take place. Some courses also require vocational placement.

Online, On-Campus

The primary location assessments will take place. Some courses also require vocational placement.

TEACHER COMMS

The different ways you can contact your teacher throughout the course.

  • Phone, Email, Face-to-face, Zoom

    The different ways you can contact your teacher throughout the course.

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Certificate III in Patisserie / Diploma of Hospitality Management (SIT31021 / SIT50422)

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Certificate III in Patisserie / Diploma of Hospitality Management

COURSE CODE: SIT31021 / SIT50422
Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more
Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more
International student payment

Our preferred payment method is telegraphic transfer or credit card using Convera Global Pay for Students or the Flywire Payment Portal. Convera and Flywire both allow you to complete your payment in your own currency using a telegraphic transfer with no processing fees or delays.
Learn more

Entry requirements

Selection criteria

Domestic students
You need to meet one of the following academic requirements:

  • Completion of Year 10 Certificate or equivalent; or
  • Mature-aged entry with work experience in a related field

International students 
The following selection criteria requirements apply only to International students:

  • English Language Proficiency: Academic IELTS 6.0 (no individual band less than 5.5) or equivalent - For a list of all English Language tests accepted by TAFE Queensland International.
  • Academic Requirements: Completion of Year 10 (or equivalent). Non school-leavers must have relevant work experience or qualification that indicates likely success of course completion. View more information on the international education achievement levels equivalent to Year 10 and 12.

Applicants should be a minimum of 17 years of age and turning 18 during the first year of study with TAFE Queensland. International students who are under 18 years of age and are applying for a student visa are required by the Australian Department of Home Affairs to have adequate welfare arrangements in place.

Resources required

It is recommended that students have access to a reliable internet connection to access TAFE Queensland's online learning system Connect and a computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader. This equipment and software is available for students to use at all TAFE Queensland locations.

The College of Tourism and Hospitality (COTAH) at TAFE Queensland Southbank Campus is a hub of industry activity with frequent visits from Hospitality employers to all campuses and we have a strong commitment to showing our students and our College in the best light - with professional presentation a must for this customer facing industry, Therefore Uniforms for Hospitality are compulsory across all TAFE Queensland Brisbane campuses. Uniforms are to be worn at all times on and off campus, theory and practical, plus during any/all excursions. This ensures that our students are recognised by Industry as highly employable graduates with impeccable standards of presentation and dress.

Uniform provisions include the below and have been included in the course fees:

  • 1 Mandarin jacket
  • 1 Apron
  • 2 stripe shirts
  • 1 jacket 
  • 1 tie or scarf

Important information

International important information

The advertised cost and duration will be broken down as per the following:

Assessment methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

  • James Cook University
  • Southern Cross University
  • University of Canberra
  • Griffith University
  • Queensland University of Technology
  • University of Southern Queensland

How to apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online. 

For International students

International students can either apply directly through our TAFE Queensland International Application portal, or through one of our education agents. Our registered agents can assist you with your visa application and guide you through the enrolment process. If you are from this list of countries, you will need to apply through an agent.
Learn more

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of prior learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Learn more