Certificate IV in Patisserie
Provider:
Course Code:
SIT40721
CRICOS Code:
109473F
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
26-Week
Study Mode:
Full Time
Location:
Fremantle, Western Australia, Australia
Course Fee:
AUD 6,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
January, April, July, October
Course Overview
This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.
Course Structure
The following 11 units of competency are required for this course:
Core Units:
- SITHKOP013* Plan cooking operations
- SITHKOP015* Design and cost menus
- SITXCOM010 Manage conflict
- SITXFIN009 Manage finances within a budget
- SITXMGT004 Monitor work operations
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXWHS007 Implement and monitor work health safety practices.
Elective Units:
- SITXWHS007 Plan catering for events or functions
- SITXFSA008* Develop and implement a food safety program
- SITHKOP012* Develop recipes for special dietary requirements
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Direct entry to this course requires:
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | English equivalence to 5.5 IELTS or similar. |
Career Opportunities
This qualification provides a pathway to work in a patisserie, restaurant, hotel, catering operations, club, pub, cafés, and coffee shop.
Internship or Work Placements
This course includes 10 weeks of mandatory work placement with one or more of our industry partners. Locations, days and shift times may vary during this period of the course.