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.
26 – 83 weeks
Students who have done Certificate iii in Patisserie may be able to get credits for units done and as such the duration of the course may vary.
This qualification provides a pathway to work as
This course is delivered in a classroom and kitchen environment. Study includes theory, kitchen practical, group discussions, role plays, case studies, presentations and research.
Student will be required to complete compulsory industry placement as a part of this qualification.
Recognition of Prior Learning / Credit Transfer
Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training? Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.
All international students must provide evidence of English proficiency equivalent to IELTS overall score of 5.5, be over 18 years of age and have completed Australian Year 12 or equivalent.
Students may enter the Certificate iv in Patisserie after having successfully completed Certificate iii in Patisserie.
After achieving SIT40716 Certificate IV in Patisserie, individuals could progress to SIT50416 – Diploma of Hospitality Management
This course will continue to develop competencies in patisserie production and allow you to gain an understanding of topics such as restaurant desserts, modern gateaux, petit fours and sustainable practices. Practical sessions are provided on site and in industry where you will develop highly creative artisan skills such as sugar and chocolate decorative work. On graduation you will have job-ready skills to start your career in patisserie.
This course has a total of 32 units of competency to be done during the course. 26 of these units are core units and 6 are elective meaning that they can be tailored to:
SITHCCC001 – Use food preparation equipment – CORE
SITHCCC005 – Prepare dishes using basic methods of cookery – CORE
SITXFSA001 – Use hygienic practices for food safety – CORE
SITXFSA002 – Participate in safe food handling practices – CORE
SITXINV002 – Maintain the quality of perishable items – CORE
SITXHRM001 – Coach others in job skills – CORE
SITHPAT001 – Produce cakes – CORE
SITHPAT002 – Produce gateaux, torten and cakes – CORE
SITHPAT003 – Produce pastries – CORE
SITHPAT004 – Produce yeast based bakery products – CORE
SITHPAT005 – Produce petits fours – CORE
SITHPAT006 – Produce desserts – CORE
BSBSUS201 – Participate in environmentally sustainable work practices – ELECTIVE
SITHCCC007 – Prepare stocks, sauces and soups – ELECTIVE
SITHCCC018 – Prepare food to meet special dietary requirements – CORE
SITHCCC019 – Produce cakes, pastries and breads – ELECTIVE
SITHKOP002 – Plan and cost basic menus – ELECTIVE
HLTAID003 – Apply first aid – ELECTIVE
SITHCCC011 – Use cookery skills effectively – CORE
BSBDIV501 – Manage diversity in the workplace – CORE
BSBSUS401 – Implement and monitor environmentally sustainable work practices – CORE
SITHPAT008 – Produce chocolate confectionery – CORE
SITXCOM005 – Manage conflict – CORE
SITXFIN003 – Manage finances within a budget – CORE
SITXHRM003 – Lead and manage people – CORE
SITXMGT001 – Monitor work operations – CORE
SITHKOP005 – Coordinate cooking operations – CORE
SITXFSA004 – Develop and implement a food safety program – ELECTIVE
SITHPAT009 – Model sugar based decorations – CORE
SITHPAT010 – Design and produce sweet buffet showpieces – CORE
SITHPAT007 – Prepare and model marzipan – CORE
SITXWHS003 – Implement and monitor work health and safety practices – CORE
** Denotes Unit Clustered inside other units
Includes compulsory work component
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