Courses Offered

Patisserie

CERTIFICATE IV IN PATISSERIE

SIT40716 — CRICOS CODE : 097247G

This qualification 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.

Entry Requirements

Domestic Students
  • 18 years or over
  • Basic computer skills and English proficiency
International Students
  • 18 years or over
  • Basic computer skills
  • Meet all Student Visa requirements, including
  • Year 11 - 12 academic education
  • IELTS 5.5 (or equivalent) or English proficiency

Delivery Methoids

  • Lecture/workshops
  • Workbooks
  • Role plays/simulations
  • Practical activities

Course Delivery

Domestic Students

68 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Distance learning is not available.

International Students

40 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Students must attend minimum 20 hours class time per week as part of your Student Visa requirements. Distance learning is not available.

Recognization of Prior Learning (RPL)

If you think you may be eligible to apply for RPL, please contact the College to discuss.

Units of Competency

BSBCMM401 Make a presentation
BSBITU302 Create electronic presentations
SITXCOM005 Manage conflict
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXHRM002 Roster staff
SITXFIN003 Manage finances within a budget
SITXINV004 Control stock
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC001 Use food preparation equipment
SITHKOP001 Clean kitchen premises and equipment
SITXINV002 Maintain the quality of perishable supplies
SITHCCC005 Produce dishes using basic methods of cookery
SITHCCC007 Produce stocks, sauces and soups
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petits fours
SITHPAT002 Produce gateaux, torte and cakes
SITHPAT006 Produce desserts
SITHPAT007 Prepare and model marzipan
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces
SITHPAT008 Produce chocolate confectionery
SITHCCC011 Use cookery skills effectively (12 shifts)
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP005 Coordinate cooking operations ( Final Exam)
SITXWHS003 Implement and monitor work health and safety practices
BSBSUS401 Participate in environmentally sustainable work practices
SITXHRM001 Coach others in job skills

SIMILAR COURSES



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