PATISSERIE - CERTIFICATE IV

Indulge your passion for the sweet life by becoming a professional in the delicious art of the patissier or pastry cook and business owner. This specialist course offers the opportunity to learn unique skills of professional gateaux, pastries and restaurant desserts. Specialised units include petits fours, pastries, breads and artisan skills of chocolate and sugar decorations.

Career paths

  • Business Owner
  • Executive Pastry Chef
  • Pastry Sous Chef
  • Pastry Chef
  • Pastry Cook
  • Assistant Pastry Chef

 

Certificate IV in Patisserie

Course Code

SIT40716

Duration: 

18 months - Full time

Entry Requirements

5 Passes in O/Level including English

Intake: 

End Feb, End June, End Sept 

Certification:  

Certificate IV in Patisserie issued by Willam Angliss Institute Melbourne, Australia.

Course Developer :

Developed by Australian Skills Quality Authority (ASQA) and conceptualized by Willam Angliss Institute.  

 

ADD COMMERCIAL COOKERY

On completion of Certificate IV in Patisserie you may extend your studies and complete Certificate IV in Commercial Cookery (6 Months).

ADD HOSPITALITY

On completion of Certificate IV in Patisserie you may extend your studies (Diploma and Advanced Diploma of Hospitality Management) to broaden your understanding of hospitality and prepare for management roles in the industry.


NOTE: The Diploma and Advanced Diploma of Hospitality Management do not include practical cooking units.

Core / Elective Subjects & Codes in Patisserie

SIT31016: Certificate III in Patisserie
Semester 1 (6 Months)
# Unit Code Unit Name
1 SITHCCC001 Use food preparation equipment
2 SITHCCC005 Prepare dishes using basic methods of cookery 
3 SITXFSAOO1 Use hygienic practices for food safety 
4 SITXWHSOO1 Participate in safe work practices 
5 SITHKOPOO1 Clean kitchen premises and equipment 
6 SITXHRMOO1 Coach others in job skills 
7 SITXLNV002  Maintain the quality of perishable items 
8 BSBWOR203 Work effectively with others 
9 SITHPATOO1 Produce cakes 
10 SITHPAT002 Produce gateaux, torten and cakes 
11 SITHPAT003 Produce pastries 
12 SITXINVOO4 Control stock 
13 SITHPAT005 Produce petits fours
14 SITHFAB005 Prepare and serve espresso coffee
SIT31016: Certificate III in Patisserie
Semester 2 (6 Months)
# Unit Code Unit Name
1 SITXFSA002 Participate in safe food handling practices 
2 SITHCCC018 Prepare food to meet special dietary requirements 
3 SITHPAT006 Produce desserts 
4 BSBSUS201 Participate in environmentally sustainable work practices 
5 SITHCCC017 Handle and serve cheese 
6 SITHCCC011 Use cookery skills effectively
7 SITHPAT004 Produce yeast based bakery products 
8 SITHPAT007 Prepare and model marzipan 
9 SITHCCC011 Use cookery skills effectively
SIT31016: Certificate IV in Patisserie
Semester 3 (6 Months)
# Unit Code Unit Name
  SITXCOM005 Manage conflict 
  SITXFINOO3 Manage finances within a budget 
  BSBDIV501 Manage diversity in the workplace 
  SITXHRMOO3 Lead and manage people 
  SITXMGTOO1 Monitor work operations 
  SITHKOP005 Coordinate cooking operations 
  BSBUS401  Implement and monitor environmentally sustainable work place 
  SLTXWHS003 Implement and monitor work health and safety practices
  SITHPAT008 Produce chocolate confectionery 
  SITHPAT009  Model sugar-based decorations
  SITHPAT010 Design and produce sweet buffet showpieces
SIT50416: Diploma of Hospitality Management
Semester 4 (6 Months)
# Unit Code Unit Name
1 BSBMGT517 Manage operational plan
2 SITXCCS008 Develop and manage quality customer service practices
3 SITXFIN004 Prepare and monitor budgets
4 SITXGLC001 Research and comply with regulatory requirements
5 SITXHRM002 Roster staff
6 SITXMGT002 Establish and conduct business relationships
7 SITXCCS007 Enhance customer service experiences
SIT60316: Advanced Diploma of Hospitality Management
Semester 5 (6 Months)
# Unit Code Unit Name
1 BSBFIM601 Manage finances
2 BSBMGT617 Develop and implement a business plan
3 SITXFIN005 Manage physical assets
4 SITXWHS004 Establish and maintain a work health and safety system
5 SITXHRM004 Recruit, select and induct staff
6 SITXHRM006 Monitor staff performance
7 SITXMPR007 Develop and implement marketing strategies

 

 

 

 

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