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Certificate IV in Patisserie

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Certificate IV in Patisserie SIT40716 ( View examples of our Patisserie student’s work )
CRICOS Code 093220G
Duration 88 weeks including breaks (3 days per week)
Course Fee AUD $16,999
Course fee includes Learning Materials Fees & Prescribed Text Books Fees.
Other Costs Students are required to purchase: Standard Chefs Tool Kit, Standard Chefs Uniform and Shoes (individually fitted)
Delivery Locations Melbourne Campus: Level 14, 123 Queen Street, Melbourne VIC 3000
Abottsford Campus: 413, Jhonston Street, Abottsford VIC 3067
Intake Refer to Intake Dates
Government Funded Training The training is delivered with Victorian and Commonwealth Government Funding
Eligibility Criteria International Students:
(1) Year 12 or equivalent (2) IELTS 5.5 or equivalent (3) Must be 18 years or older at commencement of the course.

Domestic Students:
Entry to this qualification generally requires successful completion of Australian Year 11 or its equivalent. Applicant should be at least 18 years of age at Commencement.

For applicants whose first language is not English, then in addition to the above requirement, applicant must demonstrate their competence level in English Language to an appropriate level which may be determined by an interview and the Institute’s LLN test.

Work Based Training 36 hours of work based training is included in this course and is guaranteed by VIT.
Modes of Delivery For International students; face-to-face classroom based.
For Domestic students; face-to-face classroom based and/or workplace training.
The Certificate IV in Patisserie 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.
Resource Material
Equipment Standard Chefs tool kit
Printed Material All prescribed textbooks, workbooks and/or other printed material
Uniform Standard Chefs uniform and shoes, individually fitted
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
BSBITU202 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

Testimonials

  • “I benefitted greatly from this course while still working in the workplace (restaurant).”


    - Kishan S

  • I was very happy with my time at VIT studying hospitality. I don’t think there is anything I would change, everything was good”


    - Vijay S

  • Excellent trainer, thoroughly enjoyed the course. Was well paced and time went quickly. Appreciated being able to complete some projects as a group in class, venue convenient and all facilities required were available


    - Ms. Christine G

  • Very good relationships developed from the beginning. Staff members have been fantastic even before commencement of the course. They made my time in class informative and pleasurable


    - Mr. Michael G

  • Very well structured course. I have got a lot out of this course and looking forward to putting my new skills and knowledge to work –


    - Ms. Melissa C

  • First time I have had such a positive, intelligent and charismatic trainer. He has a talent for training and made a challenging course achievable with his attitude and advice. I would definitely like to study with him in future on another course and have enjoyed the time


    - Mr. Jason P

  • Fantastic opportunity to be a student of VIT. Excellent trainer and best Administrator, thanks for their help and support


    - Ms. Ramanpreet P

  • The course was very good. Trainer was fantastic and was flexible and informative


    - Ms. Rebecca B

  • So far the course has been fantastic with a patient and understanding teacher.  The course is very informative and helpful with my current job.


    - Mr. Chris C

  • The written information I found to be useful, well written, concise. The instructor was very helpful in any difficulties that I experienced. Also very knowledgeable and very communicative. I would recommend this course.


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    - Mr. Effie S

  • It is a very enjoyable and informative class.


    - Mr. Sylvie T

  • The course gave me confidence though it was a little challenging. My teacher was friendly and very helpful.


    - Mr. Vincen R

  • My English teacher is responsible and patient who uses simple ways to help us understand English words.


    - Mr. Yuwen Z

  • Our English teacher is a nice person who is patient, responsible and kind.


    - Mr. Li Y

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