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SIT40716 Certificate IV in Patisserie

Introduction

The course incorporates most of the core units of Certificate III in Patisserie, Certificate IV in Patisserie builds on the skills and knowledge gained through these units. In particular, you will learn the highly creative skills of producing Chocolate and Sugar products, using specialised equipment that is specific to chocolate and sugar production.

The Certificate IV in Patisserie also reflects the role of an individual who has a supervisory role within the patisserie kitchen. During this course you will gain skills and knowledge in management, ¬finance, marketing and team leadership. This will allow you to be able to take a more senior role within the kitchen team.

Patisserie students can seek employment in a commercial kitchen as a pastry cook, junior member of a kitchen in a variety of hospitality establishments, restaurants, airlines, catering, hotels, cafes, bistros, hospitals and any large workplace that caters for its staff and customers. After completion of this course, students may enter the Diploma of Hospitality.

This course is a pathways to the Diploma of Hospitality Management.

Practical placement is a compulsory component of this course in order to achieve your qualification. All workplace partners are at a short distance from our Institute. Academia arranges the practical placement for its students in one of Melbourne’s or Brisbane’s best hotels, for example:

Training in the workplace encompasses all of your skills learned throughout your first year to enhance your employability skills for the industry.

Course Recognition

Course Code: SIT40716
Course Name: Certificate IV in Patisserie
CRICOS Code: 093229J
CRICOS Duration: 79 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 (399 Lonsdale Street, Melbourne VIC 3000)
Brisbane Campus (41 Raff Street, Spring Hill QLD 4000)

Units of competency for the Certificate IV in Patisserie

To achieve the Certificate IV in Patisserie you must complete 26 core units and 6 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification).
The 26 core units are;

Unit Code
Unit Description
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
Unit Code
Unit Description
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
Unit Code
Unit Description
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

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.

Pathways

After the successful completion of this course you can entry to

Study, Assessment Methods and Facilities

  1. 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
  2. Equipment includes: Fully Equipped Computer Labs, training kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Hospitality Management Courses & Pathway Options