Certificate IV in Patisserie
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.
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:
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
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.
Core Units 26 units
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Use food preparation equipment
Prepare dishes using basic methods of cookery
Use cookery skills effectively
Prepare food to meet special dietary requirements
Coordinate cooking operations
Produce gateaux, torten and cakes
Produce yeast-based bakery products
Produce petits fours
Prepare and model marzipan
Produce chocolate confectionery
Model sugar-based decorations
Design and produce sweet buffet showpieces
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Electives 6 units
Participate in safe work practices
Receive and store stock
Source and use information on the hospitality industry
Plan and cost basic menus
Identify hazards, assess and control safety risks
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.
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.
Domestic Students: Year 12 or equivalent in the Australia education system.