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SIT31016 / SIT50416 | 092020A / 091046K

Certificate III in Patisserie / Diploma of Hospitality Management

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.

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NEXT INTAKE International: South Bank Start date: 23 Jan 2023 Duration: 2 years
STUDY LOCATIONS Greater Brisbane
WAYS TO STUDY International
WHAT YOU'LL PAY
International
$29,800

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:

SIT31016 / SIT50416 Certificate III in Patisserie / Diploma of Hospitality Management

What you will study

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

Certificate III in Patisserie:

To achieve this qualification you will need to complete 22 units:
Core Competencies: 17
Elective Competencies: 5

Diploma of Hospitality Management:

To achieve this qualification you will need to complete 28 units:
Core Competencies: 13
Elective Competencies: 15

  • UNIT CODE
  • UNIT NAME

Certificate III in Patisserie

  • Certificate III in Patisserie

  • UNIT CODE
  • BSBSUS201
    Participate in environmentally sustainable work practices
    UNIT CODE :
    BSBSUS201
    Unit description :

    This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

  • UNIT NAME
  • Participate in environmentally sustainable work practices

  • UNIT CODE
  • BSBWOR203
    Work effectively with others
    UNIT CODE :
    BSBWOR203
    Unit description :

    This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

  • UNIT NAME
  • Work effectively with others

  • UNIT CODE
  • SITHCCC001
    Use food preparation equipment
    UNIT CODE :
    SITHCCC001
    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. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Use food preparation equipment

  • UNIT CODE
  • SITHCCC005
    Prepare dishes using basic methods of cookery
    UNIT CODE :
    SITHCCC005
    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 :
    SITXFSA001
  • UNIT NAME
  • Prepare dishes using basic methods of cookery

  • UNIT CODE
  • SITHCCC011
    Use cookery skills effectively
    UNIT CODE :
    SITHCCC011
    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 :
    SITXFSA001
  • UNIT NAME
  • Use cookery skills effectively

  • UNIT CODE
  • SITHKOP001
    Clean kitchen premises and equipment
    UNIT CODE :
    SITHKOP001
    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 :
    SITXFSA001
  • UNIT NAME
  • Clean kitchen premises and equipment

  • UNIT CODE
  • SITHPAT001
    Produce cakes
    UNIT CODE :
    SITHPAT001
    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 :
    SITXFSA001
  • UNIT NAME
  • Produce cakes

  • UNIT CODE
  • SITHPAT002
    Produce gateaux, torten and cakes
    UNIT CODE :
    SITHPAT002
    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 :
    SITXFSA001
  • UNIT NAME
  • Produce gateaux, torten and cakes

  • UNIT CODE
  • SITHPAT003
    Produce pastries
    UNIT CODE :
    SITHPAT003
    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 :
    SITXFSA001
  • UNIT NAME
  • Produce pastries

  • UNIT CODE
  • SITHPAT004
    Produce yeast-based bakery products
    UNIT CODE :
    SITHPAT004
    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 :
    SITXFSA001
  • UNIT NAME
  • Produce yeast-based bakery products

  • UNIT CODE
  • SITHPAT005
    Produce petits fours
    UNIT CODE :
    SITHPAT005
    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 :
    SITXFSA001
  • UNIT NAME
  • Produce petits fours

  • UNIT CODE
  • SITHPAT006
    Produce desserts
    UNIT CODE :
    SITHPAT006
    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. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Produce desserts

  • UNIT CODE
  • SITXFSA001
    Use hygienic practices for food safety
    UNIT CODE :
    SITXFSA001
    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
  • SITXFSA002
    Participate in safe food handling practices
    UNIT CODE :
    SITXFSA002
    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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
  • UNIT NAME
  • Participate in safe food handling practices

  • UNIT CODE
  • SITXHRM001
    Coach others in job skills
    UNIT CODE :
    SITXHRM001
    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. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
  • UNIT NAME
  • Coach others in job skills

  • UNIT CODE
  • SITXINV002
    Maintain the quality of perishable items
    UNIT CODE :
    SITXINV002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Maintain the quality of perishable items

  • UNIT CODE
  • SITXWHS001
    Participate in safe work practices
    UNIT CODE :
    SITXWHS001
    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

Diploma of Hospitality Management

  • Diploma of Hospitality Management

  • UNIT CODE
  • BSBDIV501
    Manage diversity in the workplace
    UNIT CODE :
    BSBDIV501
    Unit description :

    This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.

  • UNIT NAME
  • Manage diversity in the workplace

  • UNIT CODE
  • BSBMGT517
    Manage operational plan
    UNIT CODE :
    BSBMGT517
    Unit description :

    This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation's productivity and profitability plans.

  • UNIT NAME
  • Manage operational plan

  • UNIT CODE
  • SITXCCS007
    Enhance customer service experiences
    UNIT CODE :
    SITXCCS007
    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. The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences. This includes individuals working in a range of tourism, travel, hospitality and events contexts.
  • UNIT NAME
  • Enhance customer service experiences

  • UNIT CODE
  • SITXCCS008
    Develop and manage quality customer service practices
    UNIT CODE :
    SITXCCS008
    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. The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions. This includes individuals working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.
  • UNIT NAME
  • Develop and manage quality customer service practices

  • UNIT CODE
  • SITXCOM005
    Manage conflict
    UNIT CODE :
    SITXCOM005
    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. The unit applies to all tourism, travel, hospitality and event sectors. The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.
  • UNIT NAME
  • Manage conflict

  • UNIT CODE
  • SITXFIN003
    Manage finances within a budget
    UNIT CODE :
    SITXFIN003
    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. The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets. This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
  • UNIT NAME
  • Manage finances within a budget

  • UNIT CODE
  • SITXFIN004
    Prepare and monitor budgets
    UNIT CODE :
    SITXFIN004
    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. The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.
  • UNIT NAME
  • Prepare and monitor budgets

  • UNIT CODE
  • SITXGLC001
    Research and comply with regulatory requirements
    UNIT CODE :
    SITXGLC001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance. The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and regulatory compliance decisions.
  • UNIT NAME
  • Research and comply with regulatory requirements

  • UNIT CODE
  • SITXHRM002
    Roster staff
    UNIT CODE :
    SITXHRM002
    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. This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments. It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. The unit applies to all tourism, travel, hospitality and event sectors.
  • UNIT NAME
  • Roster staff

  • UNIT CODE
  • SITXHRM003
    Lead and manage people
    UNIT CODE :
    SITXHRM003
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to lead and manage people including 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. The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers. The unit applies to all tourism, travel, hospitality and event sectors.
  • UNIT NAME
  • Lead and manage people

  • UNIT CODE
  • SITXMGT001
    Monitor work operations
    UNIT CODE :
    SITXMGT001
    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. The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.
  • UNIT NAME
  • Monitor work operations

  • UNIT CODE
  • SITXMGT002
    Establish and conduct business relationships
    UNIT CODE :
    SITXMGT002
    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. The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.
  • UNIT NAME
  • Establish and conduct business relationships

  • UNIT CODE
  • SITXWHS003
    Implement and monitor work health and safety practices
    UNIT CODE :
    SITXWHS003
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety 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. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.
  • UNIT NAME
  • Implement and monitor work health and safety practices

Ways to study
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
2 years
Full time
Classroom
  • International: $29,800
South Bank
10 Jul 2023
2 years
Full time
Classroom
  • International: $29,800

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Certificate III in Patisserie / Diploma of Hospitality Management (SIT31016 / SIT50416)

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Certificate III in Patisserie / Diploma of Hospitality Management

COURSE CODE: SIT31016 / SIT50416
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.

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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.

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International student payment

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

Read this before applying

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 5.5 (no individual band less than 5.0) or ISLPR 2+ on all skills or other - View 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.  TAFE Queensland has entered an agreement with Union Institute of Language (UIL) to facilitate the provision of the welfare services (fees apply).

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, Adobe Acrobat Reader and Adobe Flash Player. This equipment and software is available for students to use at all TAFE Queensland locations.

COTAH 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
Need to know

Replacement qualification

This qualification has been replaced by SIT31021 Certificate III in Patisserie and SIT50422 Diploma of Hospitality Management, as of 9 June 2022. A transition period applies to enable current students to complete their study. The transition period finishes on 8 June 2023.

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
  • Federation University
  • 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.
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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