Certificate IV in Patisserie

TAFE SA

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.

Entry Requirements:

No minimum education

Structure:

26 core units and 6 electives.

Subjects you can Study:

Core: Manage diversity in the workplace; Produce cakes; Produce pastries; Model sugar-based decorations; Participate in safe food handling practices; plus more. Electives: Provide service to customers; Produce and serve food for buffets; Create and use databases; Prepare financial reports; Provide first aid; Plan and monitor espresso coffee service; Mentor in the workplace; Receive and store stock; Plan catering for events or functions; Identify hazards, assess and control safety risks; Source and use information on the hospitality industry; plus more.

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.

Accepts International Students:

Yes

Provider CRICOS: 00092B

Related Careers:

Pastrycook,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Regency No info Yes Full time 1 year
TAFE SA is South Australia's largest vocational education and training (VET) provider and one of the largest in Australia. It is also a registered higher education provider.

More than one million students have studied with TAFE SA since they were established in 1971. Each year, they deliver more than 1,300 courses to over 80,000 students right across South Australia. Courses cover more than 80 areas of industry and activity, with flexible delivery options that suit the needs of students.

International students from more than 70 countries choose to study at TAFE SA for the quality of education and support they receive, as well as the enviable South Australian lifestyle.

Provider CRICOS: 00092B

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