Cert IV In Patisserie/ Adv Dip Of Hospitality Management
VET NATIONAL CODE: SIT40716 / SIT60316
Total Duration
104 Weeks
(xx wks Tuition + xx wks Holiday breaks)
Location
NSW/QLD/TAS Campuses (AIBT) NSW/QLD Campuses (AIBT Cert IV + AIBT-I Dip)
Pricing
OffShore Int Student: $18,000 *
OnShore Student Visa Holder: $16,000 *
Domestic Student: TBA
* Total Material Fee $1,500
This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
January, March, June, July, September and October
Chef De Partie
Chef Patissier
Hotel Manager
Venue Manager
Front Office Manager
Restaurant Manager
This is a generic entry requirement. For more specific indicators, please refer to your Sales Manager.
Please note if you hold a passport from any sub continent country, a minimum IELTS of 6 is required.
International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.