SIT40721
Certificate IV in
PATISSERIE
(CRICOS Course Code : 120774M)
Course overview
This qualification prepares students for a career as a professional pastry chef by developing practical skills in cakes, pastries, desserts, breads, and chocolate work. Students gain sound knowledge of commercial kitchen operations while applying industry-standard techniques in a hands-on training environment. Graduates are equipped to work independently with limited supervision in a wide range of hospitality and patisserie businesses.
Code
Course code SIT40721
CRICOS code 120774M
Duration
78 weeks
(60 study weeks + 18 holiday weeks)
Course Degree
Certificate IV
Study Hours
Face-to-face classroom training 15 hours + online delivery 5 hours per week
Delivery Mode
Full-time (face to face)
Course Intake
January, April, July and October
Fee ($AUD)
Tuition Fees
$21,000
Enrolment Fees
$250
Uniform and Toolkit fee
$1,600
COURSE DETAILS
This program is delivered in a face-to-face classroom and kitchen training setting (15 hours per scheduled contact week) and through supervised online delivery (5 hours per scheduled contact week).
This program also includes 200 hours of work placement within an operational kitchen.
| BSBTWK501 | Lead diversity and inclusion |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC034 | Work effectively in a commercial kitchen |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHKOP013 | Plan cooking operations |
| SITHPAT011 | Produce cakes |
| SITHPAT012 | Produce specialised cakes |
| SITHPAT013 | Produce pastries |
| SITHPAT014 | Produce yeast-based bakery products |
| SITHPAT015 | Produce petits fours |
| SITHPAT016 | Produce desserts |
| SITHPAT017 | Prepare and model marzipan |
| SITHPAT018 | Produce chocolate confectionery |
| SITHPAT019 | Model sugar-based decorations |
| SITHPAT020 | Design and produce sweet showpieces |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006 | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
Further Information
Please read the Course Guide Book prior to enrolment as this contains valuable information about .
Further information regarding specific equipment is available in the companion volume. Companion Volume implementation guides are found in VETNet
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