College of Science, Technology, and Environment


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:

  • Pastry Commis; and/ or,
  • Pastry Chef de Partie – in hotels, resorts and commercial bakery businesses,
Full Time 1 year

With compulsory medical certificate, the student must;

  • Pass in Senate recognised Year 12/Form 6 or equivalent with English; or
  • Pass  in  a  nationally  recognised   certificate  level  II/III    qualification  or  equivalent  from  a recognized provider; or
  • Met the University mature student admission criteria; or
  • Recommendation and confirmation of work experience and sponsorship of studies by employer.

(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

ist Table

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EOI 2020