Certificate IV in Patisserie - SIT40716

Australian Skills Management Institute

Type of institution: Registered Training Organisation
Level: Pre-degree
CRICOS: 03442E

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, caf\u00e9s, and coffee shops.Possible job titles include:chef de partiechef patissier.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Structure

26 core units and 6 electives.

Subjects

  • Enhance customer service experiences
  • Maintain the quality of perishable items
  • Participate in safe food handling practices
  • Lead and manage people
  • Prepare food to meet special dietary requirements
  • Use cookery skills effectively
  • Produce cakes
  • Identify hazards, assess and control safety risks
  • Produce gateaux, torten and cakes
  • Produce petits fours
  • Plan catering for events or functions
  • Use hygienic practices for food safety
  • Plan and display buffets
  • Plan and cost basic menus
  • Produce chocolate confectionery
  • Serve food and beverage
  • Provide service to customers
  • Prepare dishes using basic methods of cookery
  • Coordinate cooking operations
  • Manage diversity in the workplace
  • Control stock
  • Plan and monitor espresso coffee service
  • Produce and serve food for buffets
  • Produce yeast-based bakery products
  • Contribute to assessment
  • Develop menus for special dietary requirements
  • Implement and monitor work health and safety practices
  • Model sugar-based decorations
  • Use food preparation equipment
  • Provide work skill instruction
  • Mentor in the workplace
  • Manage finances within a budget
  • Prepare specialised food items
  • Develop and implement a food safety program
  • Prepare and serve espresso coffee
  • Receive and store stock
  • Create and use databases
  • Transport and store food
  • Implement and monitor environmentally sustainable work practices
  • Roster staff
  • Design and produce sweet buffet showpieces
  • Design and produce business documents
  • Provide first aid
  • Coach others in job skills
  • Purchase goods
  • Produce pastries
  • Monitor work operations
  • Produce desserts
  • Create and use spreadsheets
  • Interpret financial information
  • Source and use information on the hospitality industry
  • Manage conflict
  • Prepare financial reports
  • Prepare vegetable, fruit, eggs and farinaceous dishes
  • Prepare and model marzipan

Study information

CampusFeesEntryMid year intakeAttendance
Brisbane No

Further information

Students wishing to access WorkReady funding will be required to demonstrate satisfactory reading, writing and numeracy skills as part of course counselling before enrolling.

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