SIT40716 Certificate IV in Patisserie

Qualification Description

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.

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.

Possible Job Titles

  • Chef de partie
  • Chef patissier

*Gamma Education & Training Pty Ltd does not guarantee that international graduates will obtain the listed jobs as international student employment will depend on factors in the student’s home country and home country corporate environment. However, Graduates will gain skills relevant to the learning and development functions performed

Course Information

Level
Certificate IV
CRICOS Course Code
105877G

COURSE DURATION

  • 78 weeks

DURATION BREAKDOWN

  • Study Weeks = 60
  • Holiday Weeks = 18

DELIVERY LOCATIONS

  • Brisbane

Entry Requirement

Admission Requirements

  • 18-years of Age or Older 
  • Minimum Qualification must be Year 12 or equivalent 
  • Proficient English Levels (see English requirements) 
  • Genuine & Bona-fide Student and Basic computer skills (As identified by Pre-enrolment processes)
  • Must be able to complete 60 complete service shifts of work-placement.

English Level

  • IELTS (Academic): minimum overall band of 5.5 (with no individual band below 5.0) or
  • Pearson Test of English (Academic): minimum core of 46 (with no band less than 42) or
  • Cambridge English: Advanced (CAE) score of 47 or
  • Certificate in Advanced English (CAE) of 47 or equivalent or
  • Occupational English Test (OET) score of PASS or
  • TOEFL Paper Based (PB) score of 506 or
  • TOEFL Internet Based Test (IBT) score of 62 or
  • Gamma Education LLN Test (ACSF Level)

Gamma Education & Training Pty Ltd is committed to providing quality, industry-relevant education while supporting students throughout their study.

QUALIFICATION STRUCTURE

32 units must be completed:

26 Core Units

  • SITXHRM001 Coach others in job skills
  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITXWHS003 Implement and monitor work health and safety practices
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITHCCC001 Use food preparation equipment
  • SITXINV002 Maintain the quality of perishable items
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast-based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT009 Model sugar-based decorations
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITHCCC011 Use cookery skills effectively
  • SITHKOP005 Coordinate cooking operations
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations

6 Elective Units

  • BSBCMM401 Make a presentation
  • BSBWOR203 Work effectively with others
  • SITHFAB002 Provide responsible service of alcohol
  • SITXHRM002 Roster staff
  • SITXWHS001 Participate in safe work practices
  • SITHKOP001 Clean kitchen premises and equipment

Logbook

Work-Placement

Logbook evidence for a minimum of 60 complete service periods (shifts) is required. A logbook will be provided specifying tasks you need to undertake. 

The College will arrange work-placement for learners who do not have access to the workplace. However, students are indicate their expression of interest for Placement arrangement by filling out a form. For students who have access to their own workplace are required to liaise with the RTO for the approval of work-placement.

Gamma Education & Training will approve the work-placement before students can start placement. The College’s assessor will liaise with the student’s workplace supervisor and will discuss requirements and logbook. The student needs to get the work-placement Log book completed by the workplace supervisor for 60 complete service shifts. 

Streamlined Package

Package 1

Total Duration : 74 Weeks

SIT31016 Certificate III in Patisserie

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SIT40716 Certificate IV in Patisserie

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Package 2

Total Duration : 104 Weeks
  •  

SIT40716 Certificate IV in Patisserie

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SIT50416 Diploma of Hospitality Management

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Package 3

Total Duration : 104 Weeks

SIT31016 Certificate III in Patisserie

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SIT40716 Certificate IV in Patisserie

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SIT50416 Diploma of Hospitality Management

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Package 4

Total Duration : 136 Weeks

SIT40716 Certificate IV in Patisserie

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SIT50416 Diploma of Hospitality Management

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SIT60316 Advanced Diploma of Hospitality Management

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Package 5

Total Duration : 136 Weeks

SIT31016 Certificate III in Patisserie

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SIT40716 Certificate IV in Patisserie

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SIT50416 Diploma of Hospitality Management

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SIT60316 Advanced Diploma of Hospitality Management

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