Certificate IV in Patisserie

Qualification

Certification

Available Intakes

Monthy

Duration

88 weeks including breaks

Certificate-IV-in-Patisserie
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 :
  • Melbourne Campus: Level 14, 123 Queen Street, Melbourne VIC 3000
  • Abottsford Campus: 413, Johnston Street, Abottsford VIC 3067
  • Adelaide Campus: 14, Adam St, Hindmarsh, South Australia 5007
Intake : Refer to Intake Dates

Domestic Students

Course Fee : AUD $16,999
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 : AUD $16,999
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 info@vit.edu.au