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Actualización COVID-19: Este curso comenzará en línea y continuará en el campus cuando sea posible. Más información.

¿Qué aprenderé?

This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Important – Pre-Enrolment Information:

Prior to enrolment, it is a mandatory requirement for students to complete the Student Pre-Enrolment Genuine Temporary Entrant (GTE) Form. After receiving and reviewing the form a consultation with our Enrolments Team, Sales Manager or Sales Agent will be scheduled where you will be provided with all the relevant course information to help guide you into making a formal decision.

COURSE FORMAT

Core Subjects

BSBSUS201 Participate in environmentally sustainable work practices

BSBWOR203 Work effectively with others

SITHCCC001 Use food preparation equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC011 Use cookery skills effectively

SITHKOP001 Clean kitchen premises and equipment

SITHPAT001 Produce cakes

SITHPAT002 Produce gateaux, torten and cakes

SITHPAT003 Produce pastries

SITHPAT004 Produce yeast-based bakery products

SITHPAT005 Produce petits fours

SITHPAT006 Produce desserts

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITXINV002 Maintain the quality of perishable items

SITXHRM001 Coach others in job skills

SITXINV002 Maintain the quality of perishable items

SITXWHS001 Participate in safe work practices

Elective Subjects

SITHCCC015 Produce and serve food for buffets

SITHCCC018 Prepare food to meet special dietary

BSBCMM201 Communicate in the workplace

TLIE1005 Carry out basic workplace calculations

ITXCCS006 Provide service to customers

Assessment: The assessment of each unit of competency will take place during the course. Assessments will take form of a theory assessment, activities/quiz, assignment and / or practical activities in a holistic environment. Students may be required to finalise some practical activities away from the classroom. Supplementary evidence will be gathered if required from the course workbook.

RELATED OCCUPATIONS

  • Pastry chef
  • Patissier

Completion of an AIBT qualification does not guarantee an employment outcome.

Note: AIBT – Monthly intakes except August (December intake online classes only)

Training Facilities available at the below locations

Sheldon’s Training Restaurant (NSW)

Sheldon’s Training Restaurant (QLD)

Hobart Training Kitchen

¿En cuál departamento estoy?

Sheldon School of Hospitality

CRICOS

093481G

Opciones de estudio

a tiempo completo (52 semanas)

Costos de estudio
A$14.000,00 (US$ 9.551) por año
Offshore International Student: AUD $16,000; Onshore Student Visa Holder: AUD $14,000
Fecha de inicio

Julio 2022, Agosto 2022, Septiembre 2022, Octubre 2022, Noviembre 2022, Enero 2023, Febrero 2023, Marzo 2023, Abril 2023, Mayo 2023

Lugar

Blacktown Campus

Suites 28 - 34, Level 2,

125 Main Street,

BLACKTOWN,

New South Wales,

2148, SYDNEY, Australia

a tiempo completo (52 semanas)

Costos de estudio
A$14.000,00 (US$ 9.551) por año
Offshore International Student: AUD $16,000; Onshore Student Visa Holder: AUD $14,000
Fecha de inicio

Julio 2022, Agosto 2022, Septiembre 2022, Octubre 2022, Noviembre 2022, Enero 2023, Febrero 2023, Marzo 2023, Abril 2023, Mayo 2023

Lugar

Hobart Campus

Ground Floor,

142 - 146 Elizabeth Street,

HOBART,

Tasmania,

7000, HOBART, Australia

Requerimiento de entrada

Para estudiantes internacionales

Successful completion of Australian Year 10 or Australian equivalent.

A minimum of IELTS 5.5 or equivalent is required, TOEFL iBT score of 46-59; Cambridge score of 47; PTE score of 42.

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