This programme is internationally accredited by the International Centre for Excellence in Tourism and Hospitality Education (THE-ICE).
This programme covers cake, pastry and bread preparation, service, storage, knowledge and skills required in the commercial food preparation and service industry. The programme addresses product preparation principles, recipe interpretation and ingredient sourcing and storage processes. The training also covers industry standards on OHS, food safety, hygiene and sustainable environmental practices. This is a preparatory qualification for individuals who intend to specialise in patisserie and bakery or intend to complement and develop all round professional culinary skills.
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification may include, but not limited to:
|Full Time||1 year|
With compulsory medical certificate, the student must;
(This programme is restricted to 15 admissions per semester.)
This programme has a total of five (5) courses.
|Course Code||Course Title||Semester||Delivery Plan||Campus||Fees (FJD)|
|CECP31||Patisserie Methods & Skills I||1||Blended||Laucala/ Nadi||$1,100|
|CECP32||Patisserie Methods & Skills II||1||Blended||Laucala/ Nadi||$1,100|
|CECC31||Kitchen Ergonomics||1 & 2||Blended||Laucala/ Nadi||$835|
|CECC34||Technology, Menu planning and stock control||1 & 2||Blended||Laucala/ Nadi||$835|
|CECP33||Patisserie Industry Training Attachment||1 & 2||Blended||Laucala/ Nadi||$835|