Certificate IV in Patisserie
  • Domestic Students
  • International Students
Course Code SIT40713
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne; Sydney
Course Intake February; July
Course Duration 1.5 years full time
Entry Requirements  Year 11
Course Code SIT40713
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne; Sydney
Course Intake February; July
Course Duration 1.5 years full time
Entry Requirements  Year 11
CRICOS 080898A
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Course Description

This course will continue to develop competencies in patisserie production and allow you to gain an understanding of topics such as restaurant desserts, modern gateaux, petit fours and sustainable practices. Practical sessions are provided on site and in industry where you will develop highly creative artisan skills such as sugar and chocolate decorative work. On graduation you will have job-ready skills to start your career in patisserie.

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

Course units include:


Stage 1

 Unit Code
 Unit Name

SITXFSA101

Use hygienic practices for food safety

SITXINV202

Maintain the quality of perishable items

SITHCCC101

Use food preparation equipment

SITHCCC201

Produce dishes using basic methods of cookery

SITHCCC207

Use cookery skills effectively

SITHPAT301

Produce cakes

SITHPAT303

Produce pastries

SITHPAT304

Produce yeast based bakery products

SITXHRM301

Coach others in job skills

HLTAID003

Provide first aid

SITXWHS101

Participate in safe work practices

SITHFAB204

Prepare and serve espresso coffee

SITHKOP101

Clean kitchen premises and equipment

BSBWOR203B

Work effectively with others

Stage 2

 

BSBDIV501A

Manage diversity in the workplace

SITXCOM401

Manage conflict

SITXFSA201

Participate in safe food handling practices

SITXHRM402

Lead and manage people

SITXMGT401

Monitor work operations

SITHCCC307

Prepare foods to meet special dietary requirements

SITHPAT302

Produce gateaux, torten and cakes

SITHPAT305

Produce petits fours

SITHPAT306

Produce desserts

SITHPAT401

Prepare and model marzipan

SITXINV401

Control stock

SITHCCC306

Handle and serve cheese

 Stage 3
 

BSBSUS301A

Implement and monitor environmentally sustainable work practices

SITXFIN402

Manage finances within a budget

SITXWHS401

Implement and monitor work health and safety practices

SITHKOP403

Coordinate cooking operations

SITHPAT402

Produce chocolate confectionery

SITHPAT403

Model sugar based decorations

SITHPAT404

Design and produce sweet buffet showpieces

SITXFSA401

Develop and implement a food safety program

FDFRB3004A

Decorate cakes and cookies


Fees

Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au


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