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SIT40716
Certificate IV in Patisserie

CRICOS: 03667K

RTO CODE 45326

The Certificate IV in Patisserie is an advanced skills course, providing students with kitchen supervision skills and advanced cookery skills. Subjects taught at this level include staff supervision skills, stock control processes, financial management and advanced catering control.

Course Overview

This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

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

  • Patissier.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Duration

This course is 6 terms (1.5 Year Duration) – On campus and Workbased Learning

Domestic Students: 4 terms Full Time or 8 Terms Part Time.

Course Structure

Core Units     26 units

Unit Code
Course Name
BSBDIV501
Manage diversity in the workplace
BSBSUS401
Implement and monitor environmentally sustainable work practices
SITHCCC001
Use food preparation equipment
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC011
Use cookery skills effectively
SITHCCC018
Prepare food to meet special dietary requirements
SITHKOP005
Coordinate cooking operations
SITHPAT001
Produce cakes
SITHPAT002
Produce gateaux, torten and cakes
SITHPAT003
Produce pastries
SITHPAT004
Produce yeast-based bakery products
SITHPAT005
Produce petits fours
SITHPAT006
Produce desserts
SITHPAT007
Prepare and model marzipan
SITHPAT008
Produce chocolate confectionery
SITHPAT009
Model sugar-based decorations
SITHPAT010
Design and produce sweet buffet showpieces
SITXCOM005
Manage conflict
SITXFIN003
Manage finances within a budget
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXHRM001
Coach others in job skills
SITXHRM003
Lead and manage people
SITXINV002
Maintain the quality of perishable items
SITXMGT001
Monitor work operations
SITXWHS003
Implement and monitor work health and safety practices

Electives        6 units

Unit Code
Unit Name
SITXWHS001
Participate in safe work practices
SITXINV001
Receive and store stock
SITHIND002
Source and use information on the hospitality industry
SITHKOP002
Plan and cost basic menus
SITXWHS002
Identify hazards, assess and control safety risks
SITXHRM002
Roster staff

Workplacement

It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.

 

This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.

 

Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaires workplace partner jobs.

Entry Requirement

International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:

  • Year 12 or equivalent in the Australia education system

  • English Proficiency 5.5 with no band score below 5.

  • 18 Years+.

Domestic Students: Year 12 or equivalent in the Australia education system.

Fees and Charges

Please view our international fees and charges here

Domestic Charges Here