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  • Certificate 4 in Patisserie
  • Certificate IV in Patisserie

SIT40713- Certificate IV in Patisserie

1.5 Years Full Time; Part time is also available

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

Benefits

The Certificate IV in Patisserie 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 you for a career as a Senior Pastry Chef or Chef de Cuisine.

 

government funded pastry course

NOTE: ACAE has been awarded Priority industry Training (PIT) funding for this course from Future Skills WA.  This allows eligible local students to have part of their fees subsidised, find out if you are eligible here.

 

 

Course Subjects SIT40713

SIT12C2001: Food Safety and Kitchen Hygiene

  • SITXFSA101Use hygienic practices for food safety
  • SITXWHS101Participate in safe work practices

SIT12C2002: Principles and Methods of Cookery

  • SITHCCC201Produce dishes using basic methods of cookery
  • SITHCCC207Use cookery skills effectively
  • SITHCCC101Use food preparation equipment
  • SITXINV202Maintain the quality of perishable items

SIT12C3003: Specialist Dietary Foods and Menu Costing

  • SITHCCC307Prepare food to meet special dietary requirements
  • SITXHRM301Coach others in job skills
  • HLTAID003Provide first aid

SIT12C2004: Cold Larder and Deserts

  • SITHPAT306Produce desserts

SIT12P3001: Pastries, Cakes and Baked Products

  • SITHPAT301Produce cakes
  • SITHPAT303Produce pastries
  • SITHPAT304Produce yeast based bakery products

SIT12P3002: Classical and European based Tortes and Gateaux

  • SITHPAT302Produce gateaux, torten and cakes
  • SITHPAT305Produce petit fours

SIT12P3003: Chocolate, Sugar Work and Showpieces

  • SITHPAT401Prepare and model marzipan
  • SITHPAT402Produce chocolate confectionary
  • SITHPAT403Model sugar based decorations
  • SITHPAT404Design and produce sweet buffet showpieces

SIT12DIP002: Leadership and Motivation

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

SIT12C4001: Principles of Kitchen Management

  • SITHKOP402Develop menus for special dietary requirements
  • SITHKOP403Coordinate cooking operations
  • SITXWHS401Implement and monitor work health and safety practices
  • BSBSUS401Implement and monitor environmentally sustainable work practices

SIT12DIP004: Human Resource Management

  • BSBDIV501Manage diversity in the workplace
  • SITXCOM401Manage conflict
  • SITXHRM401Roster staff

SIT12DIP008: Financial Information for Decision Making

  • SITXFIN501Prepare and monitor budgets
  • SITXFIN402Manage finances within a budget
  • SITXFIN401Interpret financial information

COMPLIMENTARY SUBJECTS:

  • The following subjects are Electives (Awarded on accompanying Statement of Attainment)

SIT12C2001: Food Safety and Kitchen Hygiene

  • SITHKOP101Clean kitchen premises and equipment
  • SITXFSA201Participate in safe food handling practices

SIT12C2002: Principles and Methods of Cookery

  • SITHCCC203Produce stocks, sauces and soups

SIT12C3003: Specialist Dietary Foods and Menu Costing

  • SITHKOP302Plan and cost basic menus

SIT12C2004: Cold Larder and Deserts

  • SITHCCC202Produce appetisers and salads
  • SITHCCC308Produce cakes, pastries and breads
  • SITHCCC103Prepare sandwiches

SIT12C2003: Kitchen Work Practices

  • BSBWOR203Work effectively with others
  • BSBSUS201Participate in environmentally sustainable work practices

Course Requirements

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

Note

*The course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
*Please be aware that the uniform requirements for the kitchen are compulsory and no concessions can be made.

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