Baking
Faculty of Tourism and Hospitality
Year (1) Cert. III in Food Processing (Baking)Year (2) Diploma of Hospitality Management
Year (1) Cert. III in Food Processing (Baking)
Benefit Statement
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.
Description
1. 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.
2. Bakers and Pastry cooks 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
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.
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: TAFE undertakes a
duty of care towards students and
offers student support services.
Resources Required
Students
will need to purchase text books.
Uniforms, bakery tools and boots are
included in the course costs.
At the commencement of each unit of
study, the Institute supplies the
following resources, where
applicable:
Learning Resources:
- Learning materials - Learning Guide, assessment requirements, handouts, online resource lists, reference lists, and vocational placement diary/work book
- Tool kit
Library Resources, where applicable:
- Access to photocopiers
- Access to computers for online searches
- Reference books
Facilities and Equipment available:
- Information technology (computers) - MS 2003 XP Windows, Office Professional, Outlook, and Internet Explorer, job-related software for teaching-learning, computer disk drive, and USB Ports
- Class rooms, table, chairs
- Overhead projectors
- Whiteboards
- Flip sheets
- Tool kit
- TV/Video recorder, video camera, digital camera
- Bakery and Bakery Shop
Benefit Statement
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.
Description
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; market the establishment to customers; 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
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 sales and Marketing option may
include some early morning starts and weekend
activities.
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 on the
nature of the industry, this program is designed
to be flexible - training uses special events
and bookings at the Visions Restaurant Boulevard
Bistro on campus during the day or evening,
including Friday nights. Some may be unplanned
based on demand from the local community.
- 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
At the commencement of each unit of study, the Institute supplies the following resources, where applicable:
Learning Resources:
- Learning materials - Learning Guide, assessment requirements, handouts, online resource lists, reference lists, vocational placement diary/work book, clinical practice workbook
- Tool kits
- Textbooks
Library Resources, where applicable:
- Access to photocopiers
- Access to computers for online searches
- Reference books
- Textbooks
- Information technology (computers) - MS 2003 XP Windows, Office Professional, Outlook, and Internet Explorer, job-related software for teaching-learning, computer disk drive, and USB Ports
- Overhead projectors
- Class rooms, table, chairs
- Whiteboards
- TV/Video recorder, video
camera, digital camera.
