Certificate IV in Patisserie

Provider:

Canterbury Business College

Course Code:

SIT40716

CRICOS Code:

107926J

Qualification Level:

Certificate

Course Area:

Food, Hospitality and Personal Services

Duration:

78-Week

Study Mode:

Full Time

Location:

New South Wales (Surry Hills)

Course Fee:

$17,000 Per Course

Delivery Mode:

On Campus

Target:

International

Intake:

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Course Overview

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.

Course Structure

Total number of units = 32 (26 core units plus 6 elective modules)

Entry Requirement

Admission Requirements
Minimum Age to Apply	18 years and above
Academic Entry Requirements	Completed a minimum of Year 12. Must complete lower level qualification prior to entry into the higher level qualification. For example: Students need to complete the diploma qualification prior to commencement of the Advanced Diploma qualification. Where a candidate has completed a Certificate II, III, IV, or Diploma, it is advised that they do provide verified copies of it, at the time of application for recognition purposes

Admission Requirements

Minimum Age to Apply

18 years and above

Academic Entry Requirements

Completed a minimum of Year 12.

Must complete lower level qualification prior to entry into the higher level qualification. For example: Students need to complete the diploma qualification prior to commencement of the Advanced Diploma qualification.

Where a candidate has completed a Certificate II, III, IV, or Diploma, it is advised that they do provide verified copies of it, at the time of application for recognition purposes

Language Requirement
English Language Requirements	An overall IELTS band 5.5 or equivalent and above

Career Opportunities

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, cafés, and coffee shops

Internship or Work Placement

This course requires students to undertake workplace incorporated learning. Work Placement is a mandatory component for the two units SITHKOP005 & SITHCC011 and is to be undertaken in an operational commercial kitchen. The work placement should only commence after the student has completed the following units:

SITXFSA001 Use hygiene practice for food safety

SITXFSA002 Participate in safe food handling practices