PATISSERIE - CERTIFICATE IV (IVQ)
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
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Certificate IV in Patisserie |
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Course Code |
SIT40716 |
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Duration: |
18 months - Full time |
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Entry Requirements |
5 Passes in O/Level including English |
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Intake: |
End Feb, End June, End Sept |
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Certification: |
Certificate IV in Patisserie issued by Willam Angliss Institute Melbourne, Australia. |
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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 |