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  • Certificate 4 in Patisserie
  • Certificate IV in Patisserie

SIT40716 - Certificate IV in Patisserie

15 Months Full-Time; Part-Time is also available

Delivered in Perth and Melbourne

This specialised course is designed to provide students with a broad range of pastry skills and knowledge. Students will develop a range of preparation and presentation skills synonymous with the fine tuned skills required of a fully qualified patissier or pastry chef.

The Certificate IV in Patisserie (SIT40716) is an advanced skills course, providing graduates with kitchen supervision skills and advanced cookery skills. This includes staff supervision skills, stock control processes, financial management and advanced catering control. The course is designed to prepare students for a career as a Senior Pastry Chef or Chef de Cuisine.

Course Subjects SIT40716

C001: FOOD SAFETY

  • SITXFSA001Use hygienic practices for food safety*
  • SITXWHS001Participate in safe work practices
  • SITXFSA002Participate in safe food handling practices

C002: INTRODUCTION TO COOKERY

  • SITHCCC001Use food preparation equipment
  • SITHKOP001Clean kitchen premises and equipment
  • SITHCCC007Prepare stocks, sauces and soups

C003: COOKERY METHODS AND OPERATIONS

  • SITXINV002Maintain the quality of perishable items
  • SITHCCC005Prepare dishes using basic methods of cookery
  • BSBWOR203Work effectively with others
  • SITHCCC011Use cookery skills effectively

P004: PATISSERIE OPERATIONS 1

  • SITHPAT004Produce yeast-based bakery products
  • SITHPAT006Produce desserts
  • SITHCCC018Prepare food to meet special dietary requirements

P005: PATISSERIE OPERATIONS 2

  • SITHPAT003Produce pastries
  • SITXHRM001Coach others in job skills
  • BSBSUS201Participate in environmentally sustainable work practices

P006: PATISSERIE OPERATIONS 3

  • SITHPAT402Produce chocolate confectionary
  • SITHPAT403Model sugar based decorations
  • SITHPAT404Design and produce sweet buffet showpieces

P007: CHOCOLATE AND PETIT FOURS

  • SITXHRM402Lead and manage people
  • SITXMGT401Monitor work operations
  • SITXMGT502Manage projects

P008: ADVANCED SUGARWORK AND SHOWPIECES

  • SITHPAT009Model sugar-based decorations
  • SITHPAT010Design and produce sweet buffet showpieces

P009: ADVANCED CULINARY MANAGEMENT-PATISSERIE

  • SITHKOP005Coordinate cooking operations
  • SITXFIN003Manage finances within a budget

C009: CULINARY LEADERSHIP

  • SITXCOM005Manage conflict
  • SITXHRM003Lead and manage people
  • SITXMGT001Monitor work operations
  • BSBDIV501Manage diversity in the workplace

P010: PATISSERIE WORK PRACTICES

  • BSBSUS401Implement and monitor environmentally sustainable work practices
  • SITXWHS003Implement and monitor work health and safety practices

*Denotes a pre-requisite unit that needs to be completed before other units are undertaken.

Note

  1. Subjects indicated are not necessarily in the order in which they will be taught however all subjects must be taken in the order that they are offered and at the discretion of the Management Committee for all courses at ACAE.
  2. The course is not suitable for persons unable to handle meat, seafood, poultry, nuts or dairy products.
  3. The information in this brochure is correct at the time of publishing; all programs may be subject to ongoing review by the Management Committee and in accordance with Training Package requirements from time to time.
  4. Overseas Students must be enrolled in a full-time course.
  5. Please be aware that the uniform requirements for the kitchen are compulsory and no concessions
    can be made.

Course Requirements

In order to successfully complete the course you must complete all of the subjects / units listed above.

Course Assessments 

It is important to note that ACAE adopts a number of assessments items or tools that are designed to best suit your course and the knowledge and skills that are required to be demonstrated. All assessments are identified clearly in our subject guides which you will be provided upon enrolment. The subject guide provides a great amount of detail on the timing and style of assessment. It is important to note that you need to demonstrate competency through each of the prescribed assessment items throughout your time enrolled in the course. In general the following assessment items apply for this course.

  • Projects
  • Practical Demonstrations
  • Knowledge Based Tests
  • Case Studies
  • Industry Placement Portfolios
  • Check points

Click here if you wish more detail for each assessment item

 

Entry Requirements

All students are required to have completed the equivalent of Australian School Year 10. More information is available at Admission Requirements for Local Students and Admission Requirements for International Students.

Downloads

Course Brochure
Course Brochure
Local Student Fees
Local Student Fees
International Student Fees
International Student Fees
Application Form
Application Form