SIT40721
Certificate IV in Patisserie
CRICOS: 03667K
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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:
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Pastry chef
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Patissier.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Packaging Rules
32 units must be completed:
26 core units
6 elective units
Units marked with an *asterisk have one or more prerequisites
Course Duration
This course is 6 terms (1.5 Year Duration) – On campus and Work-based Learning
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Course Structure
Core Units 26 units
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Unit Code | Course Name |
|---|---|
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 |
Electives 6 units
Unit Code | Unit Name |
|---|---|
SITXWHS006 | Identify hazards, assess and control safety risks |
SITXINV008 | Control stock |
SITHKOP009 | Clean kitchen premises and equipment |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHKOP010 | Plan and cost recipes |
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:
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Year 12 or equivalent in the Australia education system
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English Proficiency 5.5 or equivalent
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Minimum 18 years of age (for international students only)
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Domestic Students: Year 11, higher or equivalent.
Fees and Charges
Please view our international fees and charges here
Materials needed - For Domestic Students Only
To complete this course, the following materials are required:
Patisserie Tool Kit at an estimated cost of $325
Patisserie Uniform and Boots at an estimated cost $135
Food Safety Supervisor Certificate Licence Fee at an estimated cost $30.00