SIT40721 – Certificate IV in Patisserie

Qualification

Certification

Available Intakes

20200211

Duration

88 weeks including breaks

Certificate-IV-in-Patisserie
X

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.