Certificate III in Patisserie | Certificate IV in Patisserie

Certificate III in Patisserie | Certificate IV in Patisserie

VET NATIONAL CODE: SIT31016 | SIT40716

Total Duration

104 Weeks

(88 weeks Tuition + 16 weeks Break)

Location

QLD/TAS Campuses (AIBT)

Pricing

OffShore Int Student: $18,000 *

OnShore Student Visa Holder: $16,000*

Domestic Student: $10,800*

* Total Materials Fee $1,500

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.

Important – Pre-Enrolment Information:

Prior to enrolment, it is a mandatory requirement for students to complete a Student Pre-Enrolment Form and have a consultation with our Enrolments Team, Sales Manager or Sales Agent. 

More information on Student Pre-Enrolment Consultation is available on the ‘Get Started’ Tab on our website homepage www.aibtglobal.edu.au

National Code:
SIT31016 / SIT40716
CRICOS Course Code:
093481G / 093479B
Nationally Recognised:
Delivery mode:
AIBT (QLD/TAS)
In Class / In Sheldon’s Training Restaurant
Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Intake Dates:

AIBT – from 7th October 2019 and then monthly intakes from November 2019 onwards.

Awarded by

Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT)

RTO Code 41138 | CRICOS: 03430J

Packaging Rules:

Please confirm with Sales Manager and Head of Sheldon School of Hospitality

Total Materials Fee – $1,500

Materials fee covers the cost of goods, materials and / or services provided by AIBT to be used by students in the course of training.

The Materials Fees in this qualification include:

  • Class materials
  • Printing
  • Stationery
  • Kitchen consumables
  • Operational cost of Training Restaurant 
  • Uniforms
  • Excursions

Units of Competencies

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
SITHPAT001
Produce cakes
SITHPAT002
Produce gateaux, torten and cakes
SITHPAT003
Produce pastries
SITHPAT004
Produce yeast-based bakery products
SITHPAT005
Produce petits fours
SITHCCC018
Prepare food to meet special dietary requirements
SITHPAT007
Prepare and model marzipan
SITHPAT008
Produce chocolate confectionery
SITHPAT009
Model sugar-based decorations
SITHPAT010
Design and produce sweet buffet showpieces
SITHKOP005*
Coordinate cooking operations
SITHPAT006
Produce desserts
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
BSBSUS201
Participate in environmentally sustainable work practices
BSBWOR203
Work effectively with others
SITHKOP001
Clean kitchen premises and equipment
SITXWHS001
Participate in safe work practices
BSBITU301
Create and use databases
SITXINV001
Receive and store stock
*This includes a minimum of:
Academic requirement:
Successful completion of Australian Year 12 or Australian equivalent is mandatory
English requirement:

A minimum of IELTS 5.5 or equivalent is required.

This is a generic entry requirement. For more specific indicators, please refer to your Sales Manager.
Please note if you hold a passport from any sub continent country, a minimum IELTS of 6 is required.

International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.

CODE TITLE PRE-REQUISITE
SITHCCC001 Use food preparation equipment SITXFSA001 Use hygienic practices for food safety
SITHCCC005 Prepare dishes using basic methods of cookery SITXFSA001 Use hygienic practices for food safety
SITHCCC011 Use cookery skills effectively SITXFSA001 Use hygienic practices for food safety
SITHCCC018 Prepare food to meet special dietary requirements SITXFSA001 Use hygienic practices for food safety
SITHPAT001 Produce cakes SITXFSA001 Use hygienic practices for food safety
SITHPAT002 Produce gateaux, torten and cakes SITXFSA001 Use hygienic practices for food safety
SITHPAT003 Produce pastries SITXFSA001 Use hygienic practices for food safety
SITHPAT004 Produce yeast-based bakery products SITXFSA001 Use hygienic practices for food safety
SITHPAT005 Produce petits fours SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts SITXFSA001 Use hygienic practices for food safety
SITHPAT007 Prepare and model marzipan SITXFSA001 Use hygienic practices for food safety
SITHPAT008 Produce chocolate confectionery SITXFSA001 Use hygienic practices for food safety
SITHPAT009 Model sugar-based decorations SITXFSA001 Use hygienic practices for food safety
SITHPAT010 Design and produce sweet buffet showpieces SITXFSA001 Use hygienic practices for food safety
SITHKOP001 Clean kitchen premises and equipment SITXFSA001 Use hygienic practices for food safety
SITHKOP005 Coordinate cooking operations SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items SITXFSA001 Use hygienic practices for food safety

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

AIBT provides approximately 360 hours in total of unpaid workplace Vocational Placement.  

Completing all the units of competency within this qualification will lead to the issuance of a Certificate III in Patisserie (SIT31016) and Certificate IV in Patisserie (SIT40716) including a transcript of all completed units. Students that successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units.

Chef De Partie
Chef Patissier

* Completion of an AIBT qualification does not guarantee an employment outcome.

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