Course Overview
#### Overview
This qualification is available as both a direct entry/new entrant to the industry, and as a traineeship.
If you want to explore your culinary skills and develop skills to create amazing pastry delicacies and desserts this is the course for you! This qualification will provide you with the practical skills and knowledge to produce a range of patisserie products as a qualified cook. Following completion of this course, work could be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may also have some responsibility for others and provide technical advice and support to a team.
#### Delivery Methods
- On-campus – The majority of teaching and assessment is conducted on-campus
- Traineeship – Teaching and assessment will be required to be conducted as part of a traineeship
#### Locations
- McKoy Street, Wodonga Vic (Main campus)
#### When You Can Enrol
- On-campus/blended - Apply now for the course commencing Monday 24 July 2023.
Note: If course dates are not available please register your details via the ‘Enquire Now’ form to be notified when future dates are scheduled, or to chat to our friendly Customer Experience team.
- Traineeship: For traineeship information, please contact the Australian Apprenticeship Support Network (AASN) which is your first point of contact for queries about a traineeship or apprenticeship, www.australianapprenticeships.gov.au/about-aasn.
#### Duration
Full-time (non-traineeship): 18 months. Traineeship: 2 years.
#### Schedule
- On campus: Course commencing Monday 24 July 2023 - 2 days per week (Mondays and Tuesdays 9am-4pm). You will be required to complete additional directed learning outside of allocated class time (approximately 5-8 hours per week)
- Traineeship: Individual training plans will be developed in consultation with your employer, as part of your traineeship.
#### Requirements
You will be required to complete the unit SITXFSA005 Use hygienic practices for food safety prior to commencing cookery units - it is a prerequisite for all cooking units in the qualification. This unit is delivered as part of the training for the qualification.
It is expected that you will meet industry requirements with your apparel and equipment. You will be required to purchase industry-standard equipment and a chef uniform. The following will be required - Small Check Chefs Pants. White Apron, White Chefs Jacket with White Necktie and White Buttons (8-10), White Chefs Hat (Traditional hat or skull cap), Protective non-slip enclosed shoes. Additional equipment requirements include Patisserie Tool Box containing 1× SHARP chef knife, 2× Paring knife – straight & serrated, 2× Palette knife –1 crank handle 1 flat , 1× Whisk – firm, 1× Balloon Whisk, 1× Plastic scraper or spatula, 1× Vegetable peeler – normal or wide, 1× Set of metric measuring spoons, 1× Set of metric measuring cups, 1× Pastry brush, 1 x digital food thermometer, 1 x Bench Scraper, 1 x bag of Piping tips. You will be provided with an equipment list by the teacher upon enrolment to ensure the correct industry-standard equipment is purchased.
For Trainees - You are able to wear your usual work uniform for on campus classes. You will also need to supply a patisserie toolbox, as per above requirements.
Students will be required to have a level of physical fitness suitable for work in a kitchen environment, i.e be standing for long periods of time; Manual handling such as kneeling, lifting, reaching, grabbing, mixing and stirring will also be required when cleaning, collecting ingredients, using equipment, for food preparation and cooking.
It is recommended that you have your own laptop or have access to a computer and internet for at-home and online learning studies.
#### Field Placement
This course includes the opportunity for optional industry placement. You'll be able to work with an employer to gain hands-on, relevant industry skills. This will help you gain a broader understanding of the industry, and build direct connections and networks with employers.
This course includes the opportunity for optional industry placement. You'll be able to work with an employer to gain hands-on, relevant industry skills. This will help you gain a broader understanding of the industry, and build direct connections and networks with employers.
All students are encouraged to seek out experience in a real work environment, giving students opportunities for hands-on experience to support their formal learning. Opportunities are available in a variety of establishments in your local region.
Learning Outcomes
#### Skills developed
- Controlling stock and costs
- Ensuring a safe and hygienic workplace
- Interpret financial information
- Decorating of cakes and cookies
- Produce pastries, desserts, cakes, yeast goods
- Chocolate and petit fours
- Serving preparation
- Numerical applications in the workplace
#### Compulsory Units
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC034 Work effectively in a commercial kitchen
SITHKOP009 Clean kitchen premises and equipment
SITHPAT011 Produce cakes
SITHPAT012 Produce specialised cakes
SITHPAT013 Produce pastries
SITHPAT014 Produce yeast-based bakery products
SITHPAT015 Produce petits fours
SITHPAT016 Produce desserts
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock
SITXWHS005 Participate in safe work practices
FBPRBK3005 Produce basic bread products
SITHCCC042 Prepare food to meet special dietary requirements
SITHPAT017 Prepare and model marzipan
SITHFAB025 Prepare and serve espresso coffee
SITXCCS014 Provide service to customers
SITXINV007 Purchase goods
#### Certification
By successfully completing this course you will receive a nationally recognised AQF Qualification.
Fees Information
#### Fees
Government Funded $3,544.00 (Tuition $3,544.00, Materials $0.00)
Concession $708.80 (Tuition $708.80, Materials $0.00)
Fee For Service $5,004.00 (Tuition $5,004.00, Materials $0.00)
#### Fees Additional Information
Additional fee assistance may be available for eligible individuals, as part of State & Commonwealth government initiatives. Materials fees may apply.
The student tuition fees published are indicative only and can be subject to change given individual circumstances at the time of enrolment. Funding made available to eligible individuals by State and Commonwealth Governments. If funding is utilised, this may affect future opportunities to access additional funding in the future. For more information see ‘Fee information and eligibility’ under the ‘How to Apply’ tab on the Wodonga TAFE website.
Pathways & Careers
#### Careers
- Patissier
- Pastry chef
- Professional patisserie cook
Next Steps
#### How to apply
Apply via the ‘Apply now’ button in the course information page. If the course is not available for online application, register your details via the ‘Enquire Now’ form to be notified when future dates are scheduled, or to chat to our friendly Customer Experience team.
- Once you submit an application for this course you will receive a separate email from LLN Robot to complete a Learning, Reading, Writing, Oral and Numeracy assessment online. Please check your junk mail if this does not come to your inbox. - - All students are asked to complete an LLN assessment to determine any support requirements and to ensure the course and mode of delivery is suitable for the student.
- Please allow one hour to complete the LLN Robot assessment. You will need a computer with speakers or headphones as there is an audio section in the assessment.
- Your LLN Assessment will need to be completed one week after receiving it to progress your application to the next stage, or your application may be withdrawn due to inactivity.
- If you are unable to access the LLN Robot assessment link please contact our Customer Experience team as soon as possible.
Note: Completion of the LLN Robot assessment does not guarantee a place in the course at Wodonga TAFE. Numbers are limited and selected applicants will be contacted to attend an interview.
If an applicant is not accepted into their preferred course they will be contacted and provided information on alternate pathways and/or courses.
Traineeship: You will enrol with Wodonga TAFE as part of your traineeship with your employer. The Australian Apprenticeship Support Network (AASN) is your first point of contact for queries about a traineeship or apprenticeship, www.australianapprenticeships.gov.au/about-aasn.
Please note: We reserve the right to close course intakes early. Many courses have limited places and high demand. Early applications are recommended. We reserve the right to cancel intakes and courses if there are insufficient student numbers.