Certificate IV in Patisserie

Learn to lead a team of trained pastry chefs efficiently and effectively in this Cert IV course.
Course Code SIT40721
CRICOS Code 109487M
Intake Dates
April, July, September
Duration 1.5 year
Campus Melbourne
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About the Course

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 20 hours per week over 2 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.

Entry requirements

Entry by interview

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.

 

Entry requirements

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.

 

Work based training

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.

Course Outcomes

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

Dates

View all dates here.

Fees - Local Student

Full tuition fee: $15,000

Material fee (uniform, knife set, and materials): $600

Enrolment fee: $200

 

Fees - International Student

View fee list here.

How to Apply

How to Apply

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