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.
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;
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie.