糕點四級證書課程+餐飲管理文憑課程-Certificate IV in Patisserie + Diploma of Hospitality Management

威廉安格利斯學院(William Angliss Institute, WAI)於雪梨和墨爾本校區開設的餐飲管理文憑課程更結合糕點四級證書課程，每週上課20-25小時，學生只需花2年時間即可拿到文憑。此餐飲管理文憑加糕點四級證書課程提供學生專業的理論、實作技術及如何經營管理餐廳的知識。適合對於糕點烘焙和飯店餐飲管理方面有興趣的學生就讀。

學校簡介

威廉安格利斯學院(William Angliss Institute, WAI)創立於1940年，是澳洲唯一公立的餐飲、飯店和旅遊業培訓專業機構。威廉安格利斯學院(WAI)原設立於墨爾本市中心的商業區，於2011年於雪梨薩里山(Surry Hills)開設第二所分校並於雪梨、布里斯本、阿德雷得和柏斯均設有辦事處。擁有近80年教學經驗，威廉安格利斯學院(WAI)致力於提供高品質的師資及專業設備，分別在餐飲、糕點、飯店、觀光、活動企劃等專業課程上授予學生證書、文憑及學位。

其中於雪梨和墨爾本校區開設的餐飲管理文憑課程更結合糕點四級證書課程，每週上課20-25小時，學生只需花2年時間即可拿到文憑。此餐飲管理文憑加糕點四級證書課程提供學生專業的理論、實作技術及如何經營管理餐廳的知識。適合對於糕點烘焙和飯店餐飲管理方面有興趣的學生就讀。

英文校名	William Angliss Institute (WAI)
中文校名	威廉安格力斯餐飲管理學院
公/私立	公立技術學院
學校創立	1940年
學校地址	雪梨校區：26/32 Waterloo St, Surry Hills NSW 2010, Australia 墨爾本校區：555 La Trobe St, Melbourne VIC 3000, Australia
學校網址	https://www.angliss.edu.au/
學生總人數	約18,000人 /年
授予學位種類	證書文憑學士學位

申請資格條件：

英文程度	需具備ILETS 5.5(各項成績至少需5.0)、TOFEL iBT69-70(各項成績皆不低於14分)或PTE 46分(口說分數不低於40分)
學歷	高中或同等學歷畢業
年齡	18歲(含)以上
適用簽證	學生簽證
課程長度	2年
開課日期	每年2月和7月開課
開課地點	雪梨/墨爾本
備註：若沒有高中畢業，必須要至少21歲並且證明可達到課程標準和相關工作經驗。

課程資訊如下：

課程名稱	糕點四級證書課程+餐飲管理文憑課程 Certificate IV in Patisserie + Diploma of Hospitality Management
CRICOS	090997D
課程代碼	SIT50416
課程長度	2年
上課時數	每週20-25小時
上課地點	雪梨	墨爾本
課程內容	糕點四級證書 ²SITHCCC005-Prepare dishes using basic methods of cookery ²SITXFSA001-Use hygienic practices for food safety ²SITXFSA002-Participate in safe food handling practices ²SITHKOP005-Coordinate Cooking Operations ²SITHIND002-Source and use information for the hospitality industry ²SITHCCC018-Prepare food to meet special dietary requirements ²SITXFIN003-Manage Finances within a budget ²SITXHRM003-Lead and Manage People ²SITXMGT001-Monitor work operations ²SITXWHS003-Implement and monitor workplace health and safety practices ²SITXCOM401-Manage conflict ²BSBSUS401-Implement and monitor sustainable work practices ²SITXINV002-Maintain the quality of perishable items ²SITHPAT006-Produce Desserts ²BSBDIV501-Manage Diversity ²SITHCCC020-Work effectively as a cook ²BSBMGT517-Manage operational plan ²SITXCCS007-Enhance the customer service experience ²SITXCCS008-Develop and manage quality customer service practices ²SITXFIN004-Prepare and monitor budgets ²SITXGLC001-Research and comply with regulatory requirements ²SITXHRM002-Roster staff ²SITXMGT002-Establish and conduct business relationships ²SITHFAB002-Provide responsible service of alcohol ²SITHFAB014-Provide table service of food and beverage ²SITHFAB016-Provide advice on food ²SITHFAB017-Provide advice on food and beverage matching ²SITXINV004-Control and order stock ²SITXHRM004-Recruit, select and induct staff	糕點四級證書階段一 ²SITXFSA001-Use hygienic Practices for food safety ²SITXINV002-Maintain the quality of perishable items ²SITHCCC001-Use food preparation equipment ²SITHCCC005-Produce dishes using basic methods of cookery ²SITHPAT001-Produce cakes ²SITHPAT003-Produce pastries ²SITHPAT004-Produce yeast based bakery products ²SITXHRM001-Coach others in job skills ²SITHFAB007-Serve food and beverage ²SITHFAB005-Prepare and serve espresso coffee ²SITHKOP001-Clean kitchen premises and equipment ²SITHPAT007-Prepare and model marzipan 階段二 ²BSBDIV501-Manage diversity in the workplace ²SITXCOM005-Manage conflict ²SITXFSA002-Participate in safe food handling practices ²SITXHRM003-Lead and manage people ²SITXMGT001-Monitor work operations ²SITHCCC018-Prepare foods to meet special dietary requirements ²SITHPAT002-Produce gateaux, torten and cakes ²SITHPAT005-Produce petits fours ²SITHPAT006-Produce desserts ²SITXINV004-Control stock ²SITHCCC011-Use cookery skills effectively 階段三 ²BSBSUS401-Implement and monitor environmentally sustainable work practices ²SITXFIN003-Manage finances within a budget ²SITXWHS003-Implement and monitor work health and safety practices ²SITHKOP005-Coordinate cooking operations ²SITHPAT008-Produce chocolate confectionery ²SITHPAT009-Model sugar based decorations ²SITHPAT010-Design and produce sweet buffet showpieces ²SITXFSA004-Develop and implement a food safety program ²FDFRB3004A-Decorate cakes and cookies
	餐飲管理文憑 ²SITHCCC001-Use food preparation equipment ²SITHCCC005-Prepare dishes using basic methods of cookery ²SITXFSA001-Use hygienic practices for food safety ²SITHFAB002-Provide responsible service of alcohol ²SITHFAB005-Prepare and serve espresso coffee ²SITHFAB014-Provide table service of food and beverage ²SITXCCS007-Enhance the customer service experience ²SITXCCS008-Develop and manage quality customer service practices ²SITXCOM005-Manage conflict ²SITXGLC001-Research and comply with regulatory requirements ²SITHACS007-Conduct night audit ²SITTTSL007-Process reservations ²SITHACS005-Provide porter service ²SITHACS008-Provide accommodation service ²SITHACS002-Provide housekeeping service to guests ²SITHACS003-Prepare rooms for guests ²SITHFAB003-Operate a bar ²SITXWHS003-Implement and monitor workplace health and safety practices ²SITXINV004-Control and order stock ²SITHIND004-Work effectively in hospitality service ²BSBDIV501-Manage Diversity ²SITXMGT001-Monitor work operations ²SITXFIN003-Manage Finances within a budget ²SITXHRM003-Lead and Manage People ²SITXHRM002-Roster staff ²SITXMGT002-Establish and conduct business relationships ²SITXFIN004-Prepare and monitor budgets ²BSBMGT517-Manage operational plan	餐飲管理文憑階段一 ²SITXWHS003-Implement and monitor work health and safety practices ²SITXCCS007-Enhance customer service experiences ²SITHFAB003-Operate a bar ²SITHFAB005-Prepare and serve espresso coffee ²SITHFAB014-Provide table service of food and beverage ²SITHFAB016-Provide advice on food ²SITHFAB002-Provide responsible service of alcohol ²SITXCCS006-Provide service to customers ²BSBWOR203-Work effectively with others ²SITXFSA001-Use hygienic practices for food safety ²SITHIND002-Source and use information on the hospitality industry ²SITXHRM003-Lead and manage people ²SITHIND004-Work effectively in hospitality service ²SITXMGT001-Monitor work operations ²SITXFIN003-Manage finances within a budget ²SITXINV004-Control stock 階段二 ²BSBDIV501-Manage diversity in the workplace ²BSBMGT517-Manage operational plan ²SITXCCS008-Develop and manage quality customer service practices ²SITXFIN004-Prepare and monitor budgets ²SITXHRM002-Roster staff ²SITXMGT002-Establish and conduct business relationships ²SITXCOM005-Manage conflict ²SITXGLC001-Research and comply with regulatory requirements ²BSBADM502-Manage meetings ²BSBSUS501-Develop workplace policy and procedures for sustainability ²SITHFAB009-Conduct a product tasting for alcoholic beverages ²SITHFAB012-Provide advice on Australian wines
職涯取向	企業主、糕點主管廚師、糕點副主廚、糕點大廚、糕點廚師、糕點助理廚師

2020年糕點四級證書+餐飲管理文憑課程費用 (幣別：澳幣)
上課地點	雪梨	墨爾本
註冊費	$ 100	$ 100
學費	$ 32,100	$ 36,100
書籍材料費	$ 1,000	$ 1,000
設備費	$ 385起	$ 385起
總計(估計)	$ 33,585	$ 37,585
備註： «學費部分為兩年的總學費。 «制服和鞋子可於學校購買費用分別為AUD$ 95和AUD$80起，也可選擇自行購買。 «持學生簽證必需購買Overseas Student Health Cover, OHSC學生保險。 «以上費用不含個人生活費用、食宿費用以及接機費用。以上費用僅供參考，學校有權更改費用。

★ 提供優質的就業機會

威廉安格利斯學院(William Angliss Institute, WAI)多年來與澳洲及全球相關產業已建立優良的關係；每年皆舉辦職涯就業博覽會，並有超過30家以上與飯店餐飲業相關的大型企業前來參加宣傳，如：Accorhotels雅高集團、The Ascott hotels雅詩閣集團、Crown Melbourne墨爾本皇冠賭場、Disney Cruise Line迪士尼遊輪、Grand Hyatt and Park Hyatt Melbourne墨爾本君悅&柏悅酒店、Hamilton Island Enterprises漢密爾頓島企業、Hilton Hotels希爾頓集團、Intercontinental Hotel Group洲際酒店集團、The Langham Melbourne墨爾本朗廷酒店、Melbourne Marriott Hotel墨爾本萬豪酒店、Parkroyal Hotels and Resorts皮客林濱樂雅酒店、Starwood Properties喜達屋集團、Sheraton Melbourne墨爾本喜來登酒店，以及The Westin Melbourne墨爾本威斯汀酒店等知名企業，為學生以及畢業生增加多種優質的就業機會。