Certificate IV in Patisserie

Provider:

International College of Advanced Education (ICAE)

Course Code:

SIT40721

CRICOS Code:

109467D

Qualification Level:

Certificate

Course Area:

Food, Hospitality and Personal Services

Duration:

52-Week

Study Mode:

Full Time

Location:

Rapid Creek, Northern Territory, Australia

Course Fees:

AUD 14,000 Per Course

Delivery Mode:

On Campus

Target:

International

Intake:

January, April, July, September

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Course Overview

Our Certificate IV in Patisserie can help you to take your career in patisserie to the next level. You will upgrade your qualifications, refine your technical and creative skills and develop your management and leadership capabilities. Students are required to undertake face to face theory and practical training in kitchen operations.

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

To attain this qualification the following 32 units of competency must be completed:

Core Units:

BSBTWK501 Lead diversity and inclusion
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC034 Work effectively in a commercial kitchen
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP013 Plan cooking operations
SITHPAT011 Produce cakes
SITHPAT012 Produce specialised cakes
SITHPAT013 Produce pastries
SITHPAT014 Produce yeast-based bakery products
SITHPAT015 Produce petits fours
SITHPAT016 Produce desserts
SITHPAT017 Prepare and model marzipan
SITHPAT018 Produce chocolate confectionery
SITHPAT019 Model sugar-based decorations
SITHPAT020 Design and produce sweet showpieces
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006 Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices

Elective Units:

SITHKOP010 Plan and cost recipes
SITXFSA007 Transport and store food
SITHKOP012 Develop recipes for special dietary requirements
SITHFAB005 Prepare and serve espresso coffee
SITXCCS015 Enhance customer service experiences
SITHFAB004 Prepare and serve non-alcoholic beverages

Entry Requirement

Admission Requirements
Minimum Age to Apply	ICAE requires all international student to be at least 18 years of age or older.
Academic Entry Requirements	Must be a high school graduate in your home country or hold an equivalent qualification. Applicants with significant working experience may also be considered.

Admission Requirements

Minimum Age to Apply

ICAE requires all international student to be at least 18 years of age or older.

Academic Entry Requirements

Must be a high school graduate in your home country or hold an equivalent qualification.

Applicants with significant working experience may also be considered.

Language Requirement
English Language Requirements	All potential applicants must be adequately proficient in spoken and written English.

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 Placements

The second semester is entirely in the workplace undertaking Industry Placement (IP). IP is where you continue to develop your skills, demonstrate your competence to us and your IP employer, and build the critical foundation for a career in the hospitality industry.