Certificate IV in Patisserie
  • Domestic Students
  • International Students
Course Code SIT40716
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time
Contact Hours Full Time: 18-22 per week
Course Location Melbourne
Course Intake February; July
Course Duration 1.5 years full time
Entry Requirements  Year 11
Course Code SIT40716
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time
Contact Hours Full Time: 18-22 per week
Course Location Melbourne
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
SITXFSA001
Use hygienic practices for food safety
SITXINV002
Maintain the quality of perishable items
SITHCCC001
Use food preparation equipment
SITHCCC005
Produce dishes using basic methods of cookery
SITHPAT001
Produce cakes
SITHPAT003
Produce pastries
SITHPAT004
Produce yeast based bakery products
SITXHRM001
Coach others in job skills
SITHFAB007
Serve food and beverage
SITHFAB005
Prepare and serve espresso coffee
SITHKOP001
Clean kitchen premises and equipment
SITHPAT007
Prepare and model marzipan
Stage 2

BSBDIV501
Manage diversity in the workplace
SITXCOM005
Manage conflict
SITXFSA002
Participate in safe food handling practices
SITXHRM003
Lead and manage people
SITXMGT001
Monitor work operations
SITHCCC018
Prepare foods to meet special dietary requirements
SITHPAT002
Produce gateaux, torten and cakes
SITHPAT005
Produce petits fours
SITHPAT006
Produce desserts
SITXINV004
Control stock
SITHCCC011
Use cookery skills effectively
Stage 3

BSBSUS401
Implement and monitor environmentally sustainable work practices
SITXFIN003
Manage finances within a budget
SITXWHS003
Implement and monitor work health and safety practices
SITHKOP005
Coordinate cooking operations
SITHPAT008
Produce chocolate confectionery
SITHPAT009
Model sugar based decorations
SITHPAT010
Design and produce sweet buffet showpieces
SITXFSA004
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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