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Diploma of Hospitality Management & Certificate III in Food Processing (Retail Baking) - Gold Coast |
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Diploma of Hospitality Management & Certificate III in Food Processing (Retail Baking) - Gold Coast Institute of TAFETEL: 0207 193 7932
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Certificate III in Food Processing (Retail Baking) - 1 year
| Course Code FDF30703 | The tremendous growth in the baking industry in recent years has led to an increase in demand for qualified people with specialist training and skills to ensure best possible work practices and management principles. The need for baking staff to develop new skills and upgrade existing credentials is vital to meet the demands of industry and customer expectations.
This qualification is part of the Food Processing Industry Training Package. It is for people who work or who want to work in the retail baking sector of the food processing industry in hot bread shops, cake shops, franchises, in-store bakeries and similar outlets. You will learn to make a range of breads, pastries and cakes using baking equipment and machinery. You will also learn to work safely and effectively, and monitor operational processes in the retail baking sector.
Bakers and Pastrycooks may be involved in all aspects of bread, cake, pastry and biscuit production, from manufacture and finishing, to packaging of the end product for sale. Tasks may be carried out in a variety of production systems, ranging from plant bakeries to smaller, retail operations. | Topics covered | Topics include:
*Knowledge of retail baking products and processes used in the workplace
*Select quality raw ingredients, weigh and assemble baked products
*Produce a range of yeast-based breads, cakes, sponges, cookies and pastries
*Prepare and apply sweet fillings, icing and toppings (such as fondants and ganache), simple decoration and related presentation techniques in finishing cakes, pastries and bread-based products
*Prepare sweet or savoury fillings for use in cake, bread and pastry products
*Retard and recover, or freeze and thaw, bread dough and other yeast-raised products according to established procedures
*Produce a variety of dough types; white, brown, wholemeals, grain, etc
*Produce pastries and shortbreads, using blocking and laminating techniques according to pastry requirements
*Produce choux pastry
*From, fill and top pastry shells or sheets according to product requirements
*Divide and shape (mould) dough, and provide intermediate and final proof
*Know the procedures and principles for baking a range of pastries, cakes, cookies, sponges and yeast-raised products
*Know the procedures to produce meringue-based products
*Be able to evaluate retail products and modify existing recipes to produce new products
*Diagnose and respond to processing/product faults in yeast-raised, cake, cookie and pastry products.
| Career prospects | Employment Opportunities: Bakers are employed in factories producing baked products and in hot bread shops, specialty cake stores and 'in house' bakeries in supermarkets. It is an occupation offering good job prospects. In addition, the development of skills in both pastry and bread production will enhance your job prospects in restaurants and hotel employment.
Learning Pathways: On successful completion of this course, graduates may consider further study at a higher tertiary level within the vocational education and training sector.
Articulation: Individual students who are seeking to continue their study at university should contact the prospective university for any credit transfer arrangements.
| Delivery Method | This course is delivered for a minimum of 20hrs per week over 41 weeks, excluding holidays. It is held in the Bakery Kitchen at the Ashmore Campus.
This course uses a blended learning model:
Lectures, role plays, practical demonstrations, group discussion, group projects and simulated work environments at GCIT
Vocational placement within: retail/wholesale bakeries and hotels
Assessments including observation checklists, projects, portfolios, assignments, examinations by teaching team and vocational placement diary/workbook with workplace supervisor
Practical demonstrations, Video critique.
Support Services: GCIT undertakes a duty of care towards students and offers student support services.
| Entry Requirements | Students under 18 years of age should refer to the international student handbook for details on application.
For overseas students whose first language is not English, the required level of entry for formal courses is a minimum of:
IELTS (International English Language Testing System - Academic Module) a score of 5.5 with no individual score of less than 5.0 or
TOEIC (Test of English for International Communication) minimum of 800+ or
TOEFL PBT (Test of English as a Foreign Language-Paper Based Test) minimum of 570+ or
TOEFL CBT (Test of English as a Foreign Language-Computer Based Test) minimum of 230+ or
ISLPR (International Second Language Proficiency Rating) minimum score of 3 with no sub score less than 2+
OR
Successful completion in a GCIT direct entry program of:
ELPIS (English Language Programs for International Students) - entry to any Academic program
Nil academic entry requirements
Advanced Standing (RPL, RCC, Credit Transfers) Recognition of Prior Learning provides students an opportunity to have their current skills and competencies recognised. These skills and competencies may relate to units you are about to commence and as a result can exempt you from studying these units. However, there is a cost related to obtaining Recognition of Prior Learning. The process requires students to gather evidence confirming their competency. A content specialist will advise you in this task. Enquire if you think you qualify.
If the education provider grants an overseas student RPL, it may impact on student visa conditions through a shortening of the student's course.
| Diploma of Hospitality Management - 1 year
| Course Code THH51202 | Hospitality and Tourism is the largest developing industry in Australia.
The Hospitality Industry covers a diverse range of establishments providing hospitality services in the form of accommodation, meals and drinks.
Competencies gained as a result of undertaking this program allows for students to enter the workforce with the skills and knowledge required to secure an entry level position in a commercial food service establishment.
Upon completion of this program students will possess management qualifications for the hospitality industry.
Students will be able to plan and control a range of hospitality products; manage the maintenance and renewal of equipment, premises and outlets; maintain business compliance within legislative requirements; manage financial operations; develop effective business plans.
Graduates will also have the skills required to lead, supervise and manage teams of people. | Topics covered | | Management subjects include: training, stock control, financial management, workplace health and safety, leadership, management and legal compliance. | Career prospects | Employment Opportunities: This program of training is suitable if you wish to pursue a career in the range of occupations associated with the hospitality industry in areas of restaurant and cafe management, food and beverage service and supervisory positions.
Career paths include work in: hotels, clubs, restaurants, casinos, cruise boats, island resorts, hospitals, motels, entertainment centres, employee food service centres, catering businesses, and white boats (luxury boats).
Graduates can expect to work with people from all over the world.
Learning Pathways: On successful completion of this course, graduates may consider further study at a higher tertiary level within the vocational education and training sector.
Articulation: Individual students who are seeking to continue their study at university should contact the prospective university for any credit transfer arrangements.
| Delivery Method | This course is run over 40 weeks full time (minimum of 20 hours per week) excluding holidays. made up of face to face training and vocational placement (unpaid work in industry). Training is delivered at the Gold Coast Institute of TAFE, Ashmore Campus and Southport Campus.
Please note:
The Food and Beverage option includes evening practical classes in our Visions Training Restaurant and may include some early morning starts and weekend activities. To reflect the nature of the industry, this program is designed to be flexible - training uses special events and bookings at the Visions Restaurant and Boulevard Bistro on campus during the day or evening, including Friday nights. Some may be unplanned based on demand from the local community.
Each program uses a blended flexible learning model:
Lectures, role plays, practical demonstrations, group discussion, group projects and simulated work environments at GCIT
Vocational placement within hospitality venues across the Gold Coast
Assessments including observation checklists, projects, portfolios, assignments, examinations by teaching team and vocational placement diary/workbook with workplace supervisor
Practical demonstrations
Support Services: GCIT undertakes a duty of care towards students and offers student support services.
| Entry Requirements | Students under 18 years of age should refer to the international student handbook for details on application.
For overseas students whose first language is not English, the required level of entry for formal courses is a minimum of:
IELTS (International English Language Testing System - Academic Module) a score of 5.5 with no individual score of less than 5.0 or
TOEIC (Test of English for International Communication) minimum of 800+ or
TOEFL PBT (Test of English as a Foreign Language-Paper Based Test) minimum of 570+ or
TOEFL CBT (Test of English as a Foreign Language-Computer Based Test) minimum of 230+ or
ISLPR (International Second Language Proficiency Rating) minimum score of 3 with no sub score less than 2+
OR
Successful completion in a GCIT direct entry program of:
ELPIS (English Language Programs for International Students) - entry to any Academic program
Nil academic entry requirements
Advanced Standing (RPL, RCC, Credit Transfers) Recognition of Prior Learning provides students an opportunity to have their current skills and competencies recognised. These skills and competencies may relate to units you are about to commence and as a result can exempt you from studying these units. However, there is a cost related to obtaining Recognition of Prior Learning. The process requires students to gather evidence confirming their competency. A content specialist will advise you in this task. Enquire if you think you qualify.
If the education provider grants an overseas student RPL, it may impact on student visa conditions through a shortening of the student's course.
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