Qualification
Certification
Available Intakes
20200211
Duration
88 weeks including breaks
X
About
The Certificate IV in Patisserie course provides the skills and knowledge for an individual to be competent as a qualified Pâtissier (Pastry Chef) and gain employment in a supervisory or team leading role in a patisserie or pastry kitchen. Work can be undertaken in various hospitality enterprises where patisserie products are prepared and served such as restaurants, hotels, catering operations, clubs, pubs, bakery, cafes and coffee shops. Students also learn specialised skills like modeling marzipan, preparing sugar items, chocolate, chocolate confectionary as well as coffee making.
Course Information
Overview
| Course Code | : | SIT40716 |
| CRICOS Code | : | 093220G |
| Duration | : | 88 weeks including breaks (20 hours per week) |
| Delivery Locations | : |
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| Intake | : | Refer to Intake Dates |
| Work placement | : | Students must complete minimum of 24 sessions (72 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. |
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 |
| BSBDIV501 | Manage diversity in the workplace |
| SITXCCS006 | Provide service to customers |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| BSBITU212 | Create and Use Spreadsheets |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC011 | Use cookery skills effectively |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHKOP005 | Coordinate cooking operations |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT003 | Produce pastries |
| SITHPAT004 | Produce yeast based bakery products |
| SITHPAT005 | Produce petits fours |
| SITHPAT006 | Produce desserts |
| SITHPAT007 | Prepare and model marzipan |
| SITHPAT008 | Produce chocolate confectionery |
| SITHPAT009 | Model sugar based decorations |
| SITHPAT010 | Design and produce sweet buffet showpieces |
| SITXCOM005 | Manage conflict |
| SITXFIN002 | Interpret financial information |
| SITXFIN003 | Manage finances within a budget |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXWHS002 | Identify hazards, assess and control safety risks |
| SITXHRM001 | Coach others in job skills |
| SITXHRM002 | Roster staff |
| SITXHRM003 | Lead and manage people |
| SITXINV001 | Receive and store Stock |
| SITXINV002 | Maintain the quality of perishable items |
| SITXMGT001 | Monitor work operations |
| SITXWHS003 | Implement and monitor work health and safety practices |
| 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 SIT40716 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 | The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments. |
| Recognition of Prior Learning and Credit Transfer | For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected] |