Certificate IV in Patisserie

Course Overview: Qualification in Certificate III in Patisserie provides a pathway to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops. This qualification also reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

 

Certificate IV in Patisserie
  • Duration: 1.5 years
  • Funding: This quali­fication is delivered with Victorian and Commonwealth Government funding to eligible candidates.
  • Course fee: Tuition fees- $15,225.00 ($0 for eligible Skills First Funding applicants)
  • Requirement–
  • 18 years or older
  • Completion of Year 11 studies or equivalent
  • IELTS 5.5 or equivalent
  • Please see POLICY AND PROCEDURE – VET Assessment of literacy and Numeracy Skills for further information

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  • Career Opportunities:  Upon the completion of this course, you could become-:
  • Chef de Partie.

  • Chef Patissier.

Work-based Training : As part of the course, students are required to complete 24 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your WBT.

 

Course Details: Each candidate must demonstrate their competency in the following-

  • 32 units of competency
  • 26 core units
  • 6 elective units.

The course comprises of 6 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stage 5 and 6 each comprise of 10 weeks, with holidays in between.

 

  • Core Units:

SITXFSA001 Use hygienic practices for food safety (pre-requisite for all practical units)

BSBDIV501 Manage diversity in the workplace

BSBSUS401 Implement and monitor environmentally sustainable work practices

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

SITXFIN003 Manage finances within a budget

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITXHRM003 Lead and manage people

SITXINV002 Maintain the quality of perishable items

SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety practices

  • Elective Units:

BSBWOR203 Work effectively with others

SITXWHS001 Participate in safe work practices               

SITXINV001 Receive and store stock                              

SITHCCC003 Prepare and present sandwiches              

SITHCCC006 Prepare appetizers and salad                        

BSBSUS201 Participate in environmentally sustainable work practices

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