| Programme Name | Diploma in Baking & Patisserie (Level 5) |
|---|---|
| Programme Description | Students who successfully complete this qualification can apply for pastry posts in the hotel industry and commercial catering sector from the Chef de Partie onwards. |
| Majors | Baking & Patisserie |
| Minimum Requirement | 1. Pass in Year 12, with 50% or more marks in English. 2. Matured students who need to upgrade qualification with industry experience in the Bakery and Patisserie Section. |
| Programme Type | Trade Diploma |
| Credit Points Required | 240 |
| Campus | Labasa,Namaka,Nasese |
| Duration | 2 Years |
| Estimated Tution Fees - Local (FJD) | $7,686.00 |
| Estimated Tution Fees - Regional | $23,058.00 |
| Note | * Directed Industrial Attachment: 6 Months |
| Core Units | Offered In |
|---|---|
| OHS445 - Workplace Health & Safety | Semester 1 |
| CKY403 - Food Production Foundation | Semester 1 |
| FBV404 - Restaurant Service Operations | Semester 2 |
| BKY405 - Hot and Cold Dessert Presentation I | Semester 2 |
| BKY401 - International Bread & Pastries | Semester 1 |
| CKY401 - Kitchen Hygiene and Food Commodities | Semester 1 |
| BKY402 - Petit Fours & Ice Cream | Semester 1 |
| BKY406 - Icings, Cakes, Models & Laminated Dough’s | Semester 2 |
| CKY402. - Catering Control | Semester 2 |
| COM408.. - Professional Communicaton | Semester 2 |
| Core Units | Offered In |
|---|---|
| BKY501 - Occasional Cakes, Bread Craft, Sugar & Chocolate Works | Semester 1 |
| BKY502 - Hot and Cold Dessert Presentation II | Semester 2 |
| FBV503 - Restaurant Operations Management | Semester 2 |
| HTS502 - Introduction to Hospitality & Hotel Operations | Semester 1 |
| HTS501 - Introduction to Tourism | Semester 1 |
| CKY501 - Kitchen Management and Supervision | Semester 2 |
| ACO501 - Hospitality Sales & Marketing | Semester 2 |
| CKY502. - Menu Engineering and Pricing Strategy | Semester 1 |