| Programme Name | Certificate in Baking & Patisserie (Level 4) |
|---|---|
| Programme Description | Students who successfully complete this qualification can apply for pastry posts in the hotel, restaurant and commercial catering sector. |
| Majors | Baking & Patisserie |
| Minimum Requirement | Pass in Year 12, with 50% or more marks in English There are no Pre-Requisites for Cert IV Courses |
| Programme Type | Certificate |
| Credit Points Required | 120 |
| Campus | Labasa,Namaka,Nasese |
| Duration | 1 Year |
| Estimated Tution Fees - Local (FJD) | $3,186.00 |
| Estimated Tution Fees - Regional | $9,557.00 |
| Note | * Directed Industrial Attachment: 6 Months |
| Core Units | Offered In |
|---|---|
| CKY404 - Principles of Cookery Skills | Semester 2 |
| CKY402 - Catering Control | Semester 1 |
| CKY406 - Food Preparation to Dietary & Health Needs | Semester 2 |
| MKT401 - Introduction to Retailing | Semester 1 |
| BKY405 - Hot and Cold Dessert Presentation I | Semester 2 |
| BKY401 - Petit Fours, Icings & Models | Semester 1 |
| COM408. - Professional Communication | Semester 1 |
| FBV402. - Banquet and Functions | Semester 2 |
| FBV404. - Restaurant Service Operations | Semester 1 |
| OHS403. - Occupational Health & Safety | Semester 2 |