LOGOTCF3

  • The pioneers of Technical College of Fiji

    The pioneers of Technical College of Fiji for Certificate II programme at Dr. Shaukat Ali Sahib Campus on 13th of May 2016 with Hon. Minister for Education, Heritage & Arts.
  • The Hon. Minister for Education, Heritage & Arts at the graduation at Dr. Shaukat Ali Sahib Campus.

    The Hon. Minister for Education, Heritage & Arts at the graduation at Dr. Shaukat Ali Sahib Campus.
  • Smiles on their faces after graduation

    Smiles on their faces after graduation
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COURSE INTRODUCTION

This programme is designed to provide training in basic Baking & Patisserie works required in the hospitality industry. Upon successful completion of this programme students should be able to demonstrate the appropriate basic skills in the hospitality trade and coupled with relevant industry attachment experience will be able to work as competent trade assistants in an industry setting.

The qualification comprises a list of compulsory standards required of an assistant tradesperson. Holders of this qualification will be able to demonstrate a broad range of basic skills including generic skills required for successful customer service as well as workplace communication and health and safety.

COURSE AIMS

The students on completion of this programme will be able to demonstrate a broad range of basic skills in preparing and presenting basic baking and patisserie products in a commercial kitchen.

TARGET GROUP

The target group for this programme will be:

  • Baking and patisserie workers with minimal or no formal training
  • Baking and patisserie enthusiasts
  • Vocational students
  • Secondary and High School leavers

ELIGIBILITY CRITERIA

A pre-requisite for entry into this qualification will hold the Year 10 level or ability to demonstrate some technical skills with basic literacy and numeracy.

CERTIFICATION

The qualification shall be awarded to persons who have gained all compulsory unit standards prescribed in the programme structure.

This qualification shall be awarded by the TCF in collaboration with FHEC standards on behalf of the in baking & patisserie ISAC. Accredited providers shall comply with the internal and external moderation requirements as determined by the TCF and FHEC under Fiji Qualification Council.

PROGRAMME STRUCTURE

Trimester

FTC codes

Units

Level

Total CP

 Certificate II in Baking and Patisserie

1

BPA0101

Identify and convert basic units of measure used in a baking commercial kitchen

1

11.4

1

BPA0102

Identify, select, use and maintain baking and patisserie utensils

1

11.4

1

GCU0101

Collect, present and apply workplace information

1

4.0

1

GCU0102

Communicate effectively in the workplace

1

4.4

1

GCU0103

Describe requirements and expectations faced by employees within the workplace

1

3.0

1

GCU0104

Follow safe working practices on a workplace

1

3.2

1

GCU0105

Measure with non-complex measuring devices used in industry

1

3.0

1

GCU0106

Practice accountability in the workplace

1

2.0

1

GCU0107

Perform calculations for the workplace

1

4.6

1

ITC0107

Basic concepts of information and communications technology

1

3.4

Total Level 1

50.4

3

BPA0201

Prepare and present basic baking and patisserie products

2

20.0

3

BPA0202

Prepare and present advanced baking and patisserie products

2

40.0

3

AEE0104

Shut down and isolate machines and equipment

2

3.0

Total Level 2

63.0

2

BPA0200

Industrial Placements

56.0

Credit Points Certificate II in Baking and Patisserie

169.4

Labasa Garduation

Short Course Presentation

Engineering

Construction

Hospitality