Our cooking school's Patisserie Chef training programme is delivered with a mixture of kitchen based practical training and classroom based theory study. Highly creative patisserie skills are developed including sugar and chocolate decoration, and patisserie display work.
Students study 3 days a week at our on campus Commercial Kitchens and classrooms. Academia’s Commercial Pastry Kitchen includes Commercial Bakery ovens and specialised chocolate and sugar equipment. This is supplemented by work placement in the industry kitchens of our hotel Partners, such as the Langham Hotel, The Westin, Park Hyatt Melbourne, RACV Club, or The Sheraton.
This Course can be packaged the Certificate III in Patisserie.
Students that complete this qualification can pathway to the Diploma of Hospitality qualification (Patisserie Stream).
Course Name:Certificate IV in Patisserie
CRICOS Duration:74 Weeks registered on CRICOS, including tuition and course breaks
Work placement:This course includes 2 days a week for 10 weeks in an Academia affiliated Hotel commercial kitchen and 3 days a week for 10 weeks in an authorised hospitality work place.
Course Delivery Location:Melbourne Campus (152 Elizabeth Street Melbourne VIC 3000)
Brisbane Campus (41 Raff Street Spring Hill QLD 4000)
Units of competency for the Certificate IV in Patisserie
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Work effectively with others
Provide first aid*
Use food preparation equipment
Produce dishes using basic methods of cookery
Use cookery skills effectively
Prepare food to meet special dietary requirements
Clean kitchen premises and equipment
Plan and cost basic menus
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
Participate in safe work practices
Implement and monitor work health and safety practices
* This unit is delivered by Educational Emergency First Aid, RTO 7078, whom specialise in delivering First Aid courses. The training is delivered in an Academia training room, using Educational Emergency First Aid equipment and trainer(s). Educational Emergency First Aid will issue a Statement of Attainment for this unit within 10 days of completion, with a copy to Academia. Upon receiving the Statement of Attainment, credit will be given by Academia as part of the Certificate being studied at Academia (Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery, Certificate III in Patisserie and Certificate IV in Patisserie.)
Job Roles (Possible Careers)
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie.
After the successful completion of this course you can entry to
Study, Assessment Methods and Facilities
This course is delivered face-to-face, through a combination of tutorials and workshops.
You will be assessed through written tests, computer-based tasks, and assignments
Equipment includes: Fully Equipped Computer Labs, commercial kitchens, demonstration kitchens, student PCs,
Printed and on line Resources. Spacious classrooms, free internet access.