Course Level
Certificate IV
Certificate IV in Patisserie - SIT40716
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.
Campus | Duration | Fees | ATAR |
|---|---|---|---|
Melbourne | Full-time - 6 months | N/A | N/A |
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
Related Courses
