| Programme Name | Certificate in Baking & Patisserie (Level 3) |
|---|---|
| Programme Description | Students who successfully complete this qualification can apply for pastry posts in the hotel, restaurant and commercial catering sector as commis, kitchen hands and assistant cooks from the Certificate III in Bakery and Patisserie (CBP) programme. |
| Majors | Baking & Patisserie |
| Minimum Requirement | Pass in Year 11, with 50% or more marks in English. Note: Industrial Attachment. Directed Industrial Attachment (2 months) after passing 50% of the courses. |
| Programme Type | Certificate |
| Credit Points Required | 90 |
| Campus | Labasa,Namaka,Nasese |
| Duration | 1 Year |
| Estimated Tution Fees - Local (FJD) | $2,345.00 |
| Estimated Tution Fees - Regional | $7,036.00 |
| Note | * Directed Industrial Attachment: 6 Months |
| Core Units | Offered In |
|---|---|
| CKY301 - Introduction to Cookery | Semester 1 |
| BKY301 - Introduction to Baking and Patisserie I | Semester 1 |
| CKY306 - Purchasing Food Commodities | Semester 2 |
| FRH301 - French beginner | Semester 1 |
| FRH302 - French Intermediate | Semester 2 |
| BKY304 - Basic Cakes & Cream | Semester 2 |
| BKY307 - World of Pastries | Semester 2 |
| BKY302. - Basic Bakery Skills | Semester 1 |
| COM303.. - Introduction to Communication Literacy | Semester 1 |
| CKY305. - Kitchen Safety Sanitation and Hygiene | Semester 2 |