Certificate IV in Patisserie

Course Overview:

This qualification equips you, as a pastry chef, to take a supervisory or team-leading role in the kitchen. You will operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

Course Structure:

To receive this qualification, you must complete 32 units: 26 core units and 6 elective units. You will attend classes 22.5 hours per week over 3 days (excluding self-directed study).

The course has 6 stages, each of 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stages 5 and 6 each have 10 weeks, with holidays in between.

Units:

Students need to complete 32 units of competency, consisting of:

• 26 core units, and

• 6 elective units

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

FBPRBK3014 Produce sweet yeast products
FBPRK3005 Produce basic bread products
SITHKOP010 Plan and cost recipes
SITHKOP009* Clean kitchen premises and equipment
SITXWHS005 Participate in safe work practices
SITXCOM007 Show social and cultural sensitivity

Notes:

*This unit is undertaken in the first week as it is a prerequisite for many other units.
*Prerequisites are
SITXFSA005* Use hygienic practices for food safety
SITHCCC027* Prepare dishes using basic methods of cookery

# SITHCCC034* Work effectively in a commercial kitchen ^ minimum 12 occasions of work-based training.

Domestic

Entry by interview

International

• IELTS 5.5 or equivalent

• 18 years or older

• Completion of Year 12 studies or equivalent

• Please see International Student Admission Policy and VET Assessment of Language, Literacy and Numeracy Skills Policy for further information.

Recognition of Prior Learning

You may be able to shorten your chosen course by factoring in skills acquired through work, life experiences or qualifications obtained from prior formal studies or training. Acknowledge Education recognises AQF qualifications and statements of attainment issued by other registered training organisations.

Please see Recognition of Prior Learning and Credit Transfer for more information.

As part of the course, student are required to complete 12 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops. Possible job titles include:

• Pastry Chef

• Patisserie Chef

No intake available until further notice

To enrol as an international student, follow these steps:

1. Submit an enquiry through our website or contact our admissions team

2. Provide your academic transcripts and English test results for assessment

3. Receive your Letter of Offer and accept the offer

4. Pay your initial tuition deposit

5. Receive your Confirmation of Enrolment (CoE) for your visa application

Start Your Application

If you're currently studying in Australia and considering a new course, there are important regulations to be aware of:

View Enrolment Guide

Yes, we offer Recognition of Prior Learning (RPL) and credit transfer for relevant previous qualifications. Credit transfer depends on the relevance and level of your previous studies and how they align with this course.

Contact our admissions team for a free assessment of your eligibility for credit transfer. Credit transfer may reduce your study duration and overall tuition fees, depending on the outcome of the assessment.

Changes to your course or provider may impact your student visa. You must ensure you continue to meet your visa conditions, including maintaining enrolment in a registered course.

For specific advice about your visa, please contact the Department of Home Affairs or a registered migration agent/lawyer.

Students studying in designated regional areas may have access to additional visa-related benefits under current government settings.

• Lower cost of living compared to major cities

• Strong employment opportunities in growing regional economies

As visa regulations can change, students should refer to the Department of Home Affairs for the most up-to-date information.

https://www.homeaffairs.gov.au/

We provide comprehensive support services for international students:

• Academic support and tutoring

• Career services and employment assistance

• Student welfare and counselling

• Accommodation assistance

• Orientation programs for new students

• Support with understanding student visa conditions and compliance requirements