SIT40721 – Certificate IV in Patisserie

Qualification

Certification

Available Intakes

20200211

Duration

88 weeks including breaks

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About

The Certificate IV in Patisserie qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. Upon completing the course, they will be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Course Information

Overview

Course Name	:	SIT40721 - Certificate IV in Patisserie
CRICOS Code	:	109461K
Duration	:	88 weeks (Student who has completed SIT31021 - Certificate III in Patisserie qualification will be able to complete the course within 40 weeks)
Delivery Locations	:	Melbourne Campus: 123 Queen Street Melbourne / 235 Queen Street, Melbourne 413, Johnston Street, Abbotsford
Intake	:	Refer to Intake Dates
Work placement	:	Students must complete minimum of 12 sessions (36 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT.
Entry Requirements	:	Minimum 18 years of age at the time of commencement Successful completion of Australian Equivalent Year 10 qualification or higher Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent. In addition, Should have basic computer and MS Office skills (Word, Excel and Power Point)
Target Group	:	International students over the age of 18 who wish to enter the hospitality industry as a Patisserie chef.
Delivery	:	Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Pr conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week.

Domestic Students

Course Fee	:	Refer to Fees & Scholarships
Other Costs	:	Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options	:	Upfront, Payment Plan
Delivery Mode	:	For Domestic students; face-to-face classroom-based and/or workplace training.
Eligibility Criteria	:	Refer to Entry Requirements
How To Apply	:	Apply Here

International Students

Course Fee	:	Refer to Fees & Scholarships
Other Costs	:	Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options	:	Upfront, Payment Plan
Delivery Mode	:	For International students; face-to-face classroom based.
Eligibility Criteria	:	Refer to Entry Requirements
How To Apply	:	Apply Here

Resources and Materials

Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.

Course Structure

Units of Competency
Unit Code	Unit Name
Core Units
BSBTWK501	Lead diversity and inclusion
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC034	Work effectively in a commercial kitchen
SITHCCC042	Prepare food to meet special dietary requirements
SITHKOP013	Plan cooking operations
SITHPAT011	Produce cakes
SITHPAT012	Produce specialised cakes
SITHPAT013	Produce pastries
SITHPAT014	Produce yeast-based bakery products
SITHPAT015	Produce petits fours
SITHPAT016	Produce desserts
SITHPAT017	Prepare and model marzipan
SITHPAT018	Produce chocolate confectionery
SITHPAT019	Model sugar-based decorations
SITHPAT020	Design and produce sweet showpieces
SITXCOM010	Manage conflict
SITXFIN009	Manage finances within a budget
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXHRM008	Roster staff
SITXHRM009	Lead and manage people
SITXINV006	Receive, store and maintain stock
SITXMGT004	Monitor work operations
SITXWHS007	Implement and monitor work health and safety practices
Elective Units
SITHKOP010	Plan and cost recipes
SITHKOP012	Develop recipes for special dietary requirements
SITXCCS014	Provide service to customers
SITXFSA007	Transport and store food
SITXHRM010	Recruit, select and induct staff
SITXWHS006	Identify hazards, assess and control safety risks
Employment Pathway	This qualification provides a pathway to work in restaurants, and coffee shops. Possible job titles include: • chef de partie • chef patissier
Training Pathway	Individuals may enter SIT40721 Certificate IV in Patisserie with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.
Assessment Methods	Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports.
Recognition of Prior Learning and Credit Transfer	For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected]
Recommended Pathways	Pathways into the qualification Individuals may enter Certificate IV in Patisserie qualification with limited or no vocational experience and without a lower-level qualification. Pathways from the qualification After achieving Certificate IV in Patisserie, individuals could progress to Diploma of Hospitality Management, or other Diploma qualifications within the Hospitality training package. Employment pathways from the Qualification This qualification provides a pathway to work as a chef in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops or to run a small business in these sectors Possible job title includes – Patisserie chef
Course Credit	Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.