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:
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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.
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:
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Year 12 or equivalent in the Australia education system
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English Proficiency 5.5 with no band score below 5.
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18 Years+.
Domestic Students: Year 12 or equivalent in the Australia education system.