86 Weeks
SIT40721 Certificate IV in Patisserie
International
Overview
Our Certificate IV in Patisserie SIT40721 will advance your career in patisserie, upgrading your qualifications and fine-tuning your artisan pastry techniques. This specialised course is designed to provide students with a broad range of pastry skills and knowledge.
The Certificate IV in Patisserie is an advanced skills course, providing students with kitchen supervision skills or team handling roles and advanced cookery skills. This qualification will lead students to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This course will also prepare you for the realities of owning your patisserie.
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Duration
86 weeks including breaks and holidays. This Blended (Face to face + Online) course is delivered over 2.5 days per week.
Study Mode and Assessment Methods
The assessment of each unit of competency will take place during the course. Assessments will take the form of a theory assessment, activities/quiz, assignment and / or practical activities in a holistic environment.
The course includes an compulsory industry work placement of 12 complete service periods (equates to approximately 60 Hours) at Salford College authorised venues as part of this qualification.
Entry Requirements
Click here to know more about the entry requirements
Fees
Tuition Fee – $20,990
Non – Tuition Fee comes to $2,050 and the details are given below:
Application Fee – $350
Material Fee – $1,700
(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)
Estimated Total Fee – $23,040
To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.
Pathways
After completing SIT40721 – Certificate IV in Patisserie students may choose to progress to SIT50422 Diploma Hospitality Management or Bachelor of Hospitality Management. Some units studied in SIT40721 Certificate IV in Patisserie will go towards the SIT50422 Diploma of Hospitality Management.
Possible job titles include:
- Senior Pastry Chef
- Patissier
- Chef de Cuisine
Click here for more information about pathways with Universities
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. RPL/Credit transfer may reduce your course duration and fees
Course Structure
There are 32 units in this qualification out of which 26 are core and 6 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace
| Unit Code | Unit Name | Core/Elective |
|---|---|---|
| SITXHRM007 | Coach others in job skills | Core |
| SITHPAT020* | Design and produce sweet showpieces | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXHRM009 | Lead and manage people | Core |
| BSBTWK501 | Lead diversity and inclusion | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITHPAT019* | Model sugar-based decorations | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXWHS005 | Participate in safe work practices | Elective |
| SITHKOP010 | Plan and cost recipes | Elective |
| SITHKOP011* | Plan and implement service of buffets | Elective |
| SITHKOP013* | Plan cooking operations | Core |
| SITHPAT017* | Prepare and model marzipan | Core |
| SITHFAB025* | Prepare and serve espresso coffee | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC042** | Prepare food to meet special dietary requirements | Core |
| SITHCCC038** | Produce and serve food for buffets | Elective |
| SITHPAT011* | Produce cakes | Core |
| SITHPAT018* | Produce chocolate confectionery | Core |
| SITHPAT016* | Produce desserts | Core |
| SITHPAT013* | Produce pastries | Core |
| SITHPAT015* | Produce petits fours | Core |
| SITHPAT012* | Produce specialised cakes | Core |
| SITHPAT014* | Produce yeast-based bakery products | Core |
| SITXCOM007 | Show social and cultural sensitivity | Elective |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXHRM008 | Roster staff | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHCCC034 ** | Work effectively in a commercial kitchen | Core |
| Pre-requisite Unit** | ||
| Unit Code | Unit Title | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | |
| SITXFSA005 | Use hygienic practices for food safety | |
| Pre-requisite Unit* | ||
| Unit Code | Unit Title | |
| SITXFSA005 | Use hygienic practices for food safety |
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OverviewDurationStudy Mode and Assessment MethodsEntry RequirementsFeesPathwaysRPL/Credit TransferCourse Structure
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