Certificate IV in Patisserie

Program 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 guidance form others and use discretion to solve non-routine problems.

Courses

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Program Structure

Subject Code Subject Name
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petit fours
SITHPAT006 Produce desserts
SITHPAT007 Prepare and model marzipan
SITHPAT008 Produce chocolate confectionary
SITHPAT009 Model sugar-based decorations
SITGPAT010 Design and produce sweet buffet showpieces
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITHIND002 Source and use information on the hospitality industry
SITXFSA001 Use hygienic practices for food safety
SITXHRM002 Roster staff
SITXINV001 Receive and store stock
SITXINV003 Purchase goods
SITXINV004 Control stock

Possible Job Outcomes

• Chef de partie
• Chef Patissier