Certificate IV in Patisserie

Develop competency in Patisserie and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Gain skills in people management, inventory control and budgeting.

ACADEMIC

• Completion of Australian Year 11 or equivalent

ENGLISH PROFICIENCY

• Intermediate Level of English 

                        OR

• IELTS Test Score of 5.0 

                     OR

Other recognised English Language tests such as:

• TOEFL iBT Test Score of 35
• PTE Academic Test Score of 36
• Cambridge English: FCE
• OET Pass Grade
• TOEFL PBT Test Score of 500
• TOEIC 405- 600

• 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
• SITHKOP001 Clean kitchen premises and equipment
• 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
• SITHPAT008 Produce chocolate confectionery
• SITHPAT009 Model sugar-based decorations
• SITHPAT010 Design and produce sweet buffet showpieces
• SITXFSA001 Use hygienic practices for food safety
• SITXFSA002 Participate in safe food handling practices
• SITXHRM001 Coach others in job skills
• SITXINV002 Maintain the quality of perishable items
• BSBSUS201 Participate in environmentally sustainable work practices
• BSBWOR203 Work effectively with others
• BSBDIV501 Manage diversity in the workplace*
• BSBSUS401 Implement and monitor environmentally sustainable work practices*
• SITHKOP005 Coordinate cooking operations*
• SITXHRM003 Lead and manage people*
• SITXFIN003 Manage finances within a budget*
• SITXMGT001 Monitor work operations*
• SITXWHS003 Implement and monitor work health and safety practices*
• BSBITU211 Produce digital text documents*
• SITHPAT007 Prepare and model marzipan*
• SITXINV004 Control stock*
• SITXCOM005 Manage conflict*
• SITHKOP004 Develop menus for special dietary requirements*

*Denotes units delivered within the Advanced Standing course SIT40716 Certificate IV in Patisserie.

This course is delivered over 20 weeks + 6 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Pre-requisite entry requirement: SIT31016 Certificate III in Patisserie.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week. 

• Chef de partie
• Chef patissier