Certificate IV in Patisserie
Provider:
Course Code:
SIT40721
CRICOS Code:
109469B
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
72-Week
Study Mode:
Full Time
Course Fees:
Send Enquiry
Delivery Mode:
On Campus
Target:
Domestic, International
Intake:
February, April, July, October
Course Overview
RGIT Australia’s Certificate IV in Patisserie (SIT40721) course reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. Students will be trained to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Course Structure
Students will need to complete the following 32 units of competency to attain the qualification.
Core Units
- 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 petit 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
Elective Units
- SITXWHS001 Participate in safe work practices
- BSBWOR203 Work effectively with others
- SITFAB005 Prepare and serve espresso coffee
- SITHIND002 Source and use information on the hospitality industry
- SITHKOP001 Clean kitchen premises and equipment
- SITXCCS007 Enhance customer service experiences
*Elective units for this qualification are current at the time of publication and are subject to change.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Satisfactory completion of the equivalent of Australian Year 11 or higher. |
| Minimum Age to Apply | All international students must be at least 18 years of age or above at the time of the course commencement to study at RGIT Australia.
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | International students, applying either off-shore or on-shore will require a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course. |
Pathway
- Hospitality Patisserie Package
Career Opportunities
Possible job roles include:
- Chef de Partie
- Chef Pâtissier
Internship or Work Placements
Students are required to undertake a minimum of 160 work-based training hours in an industry commercial kitchen with realistic ratios of kitchen staff to customers.