pportunitiesPathwaysOpportunities athwaysOpportunitiesPathwaysOpp nitiesPathwaysOpportunitiesPathw OpportunitiesPathwaysOpportunitie athwaysOpportunitiesPathwaysOpp nitiesPathways OpportunitiesPathw OpportunitiesPathways Edition 10 Blackfriars Priory School 17 Prospect Road Prospect, SA 5082 PO Box 86, Prospect, SA 5082 T +61 8 8169 3900 www.bps.sa.edu.au Simulated UMAT Day 2015 CONTENTS Final Intensive Preparation Workshop for this season! - UMAT Preparations Workshops - Queensford College Courses Venue: Adelaide - Womens and Childrens Hospital 27 June 2015, 9am - 5.45pm - Trade Taster Course - Automotive TAFE SA - Hospitality and Cookery Training While the Simulated UMAT Day is extremely beneficial for Year 12 students, who will be attempting the real UMAT on 29 July 2015, this workshop is also highly recommended to anyone in Years 10 - 11 and aiming for a head start in UMAT preparation. Places are strictly limited. All details are available via www.nie.edu.au - - Introduction to Breadmaking, Royal Show Special • Students in Years 10, 11 and 12 interested in medicine, dentistry, or optometry will need to sit the compulsory UMAT (examination) when applying for one of the above career choices. NIE will be conducting final UMAT preparation workshops 27 June 2015. Blackfriars Opportunities and Pathways Blackfriars Opportunities and Pathways Blackfriars Opportunities and Pathways Blackfriars Opportunities and Pathways ATTENTION ALL YEAR 10 STUDENTS Auto Trade Taster Are you in Year 10? Do you like the idea of working with cars, bikes or trucks? Want to find out if you’d like a career in the automotive trade? Try our Trade Taster Course! Students proficient in completing this program and interested in continuing, could then apply for a full Certificate II Pathway, Certificate II in Vehicle Servicing, look at obtaining a School Based Apprenticeship or an Apprenticeship in the Automotive field. Qualification- AURTTA1002 Carry out workshop practice activities Duration - Semester 2 – 5 weeks Training Commencement Day- Wednesday (26/08/15) Time - 8.30am to 3.30pm Program Cost - $450 Attire- Long sleeved overalls preferred, clear safety glasses, steel capped boots/shoes Equipment- Pen, exercise book Enrolment- Contact your Vet Co-ordinator for enrolment form Location - Grand Junction Trade Training Centre 792 Grand Junction Road, Gilles Plains Contact - Peter Cristarella Telephone 8266 0622 Mobile 0418 818 806 Email pcristarella@stpauls.sa.edu.au Blackfriars Opportunities and Pathways Hospitality & Cookery Training Training Guarantee for SACE Students (TGSS) Sign up to a Training Guarantee while you are still at school as part of your South Australian Certiļ¬cate (SACE) and put yourself on a clear pathway to a job or a trade. Training one day a week. Hospitality Course: > Certificate II in Hospitality - SIT20213 (*Fee-Free as at 12 June 2015) Available to study at the following campuses: Barossa Valley, Kadina, Mt Barker, Mt Gambier, Noarlunga, Regency and Whyalla Cookery Course: > Certificate II in Kitchen Operations - SIT20312 (*Fee-Free as at 12 June 2015) Available to study at the following campuses: Barossa Valley, Berri, Elizabeth, Mt Gambier, Pt Lincoln and Regency *Please note: Minimum class numbers apply For further information contact your local TAFE SA campus. For further TGSS details visit: www.skills.sa.gov.au/training-learning/training-for-schoolstudents/training-guarantee-for-sace-students * TAFE SA is a Skills for All Training Provider. Skills for All is a South Australian Government initiative. Eligibility criteria, course entry requirements and incidental costs may apply. Check your eligibility at www.tafesa.edu.au or www.skills.sa.gov.au Blackfriars Opportunities and Pathways Tourism, Hospitality and Creative Arts Bakery Introduction to Breadmaking (Royal Adelaide Show special) Do you love the smell of fresh bread straight from the oven? Want to be part of the Royal Adelaide Show? This course covers the skills and knowledge required to provide assistance in the preparing, mixing, and baking of dough to produce bread products, including: x basic principles of bread baking, including processes such as mixing and producing, dividing and shaping, moulding dough to final shape, final proving dough, and baking bread x characteristics of ingredients and storage requirements x settings, operating requirements, and safety features of equipment used x methods used to confirm accuracy of measuring equipment used x time, temperature and humidity on the bread baking processes & required characteristics of dough x waste handling, cleaning, and procedures. Course Duration 4 days Day, Time & Date OPTION 1: Friday - Monday, 8.30am - 3.30pm, 4 - 7 September, 2015 OPTION 2: Wednesday - Saturday, 8.30am - 3.30pm, 9 - 12 September, 2015 Competencies Delivered from Certificate II in Food Processing (FDF20111) National Code FDFRB2004A FDFRB1001A Unit name Provide production assistance for bread products Finish products Total hours Training format Workshop (on location) Fee $390 Selection criteria Students in Years 11 and 12 Other Details Students to provide: x Whitetrousers (cricket pants) x White polo shirt with short sleeves (cotton) x White bib apron (cotton drill) x Black fully-enclosed shoes (no sneakers) Limited places available Nominal Hours 60 20 80 Baker’s cap and hair net will be provided Course Location Royal Adelaide Showgrounds, Wayville Contact person Shayne Bulluss 08 8348 4489 shayne.bulluss@tafesa.edu.au V2.2 June 2015 tafesa.edu.au