Certificate IV in Patisserie (TAS)

VET NATIONAL CODE: SIT40716

Total Duration

104 Weeks

(88 weeks Tuition + 16 weeks Break)

Location

TAS Campus

Pricing

Tuition Fee - OffShore Int Student: $18,000 *

Tuition Fee - OnShore Student Visa Holder: $17,000 *

*Non-Tuition Fees not included

SIT40716 – Certificate IV in Patisserie 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.

Pre-Enrolment Information

Prior to enrolment, it is mandatory that students attend a Pre-Enrolment Consultation with one of our approved Education Agents or delegated AIBT staff.

A Pre-Enrolment Consultation session may be provided to a prospective student one or more times to provide the prospective student additional time and/or information to make an informed decision. In addition, the communication channels used for conducting Pre-Enrolment Consultation sessions can be in various forms such as Face-To-Face, Video Conference, telephone call, and email.

Students will be provided with clear and accurate information about their course before enrolment to allow students to make an informed decision.

During this Pre-Enrolment Consultation session, prospective students will be provided with all the relevant course information to help guide them to make a formal decision that will reflect their existing skills and competencies and meet their needs. International students will be provided with a Pre-Enrolment Consultation Checklist and Handout to ensure they understand the support services provided and their obligations as an international student. 

International students should ensure that they have read the Pre-Enrolment Consultation Checklist and Handout available on the ‘How to Apply’ page under the ‘Get Started’ tab on this website.

National Code:
SIT40716
CRICOS Course Code:
093479B
Nationally Recognised:
Delivery mode:

Blended Delivery (TAS)

This qualification will be provided by face-to-face training session at the college, kitchen facility, and online live webinar training via a web-hosted online training service (e.g., Microsoft Teams, GoToMeeting). However, in any special circumstances, the mode of delivery can be adjusted reasonably and fair to the client cohorts.

Student visa holders are required to attend a minimum of 20 scheduled course contact hours per week.

Training Facilities:

Sheldon’s Training Restaurant (NSW)
Shop 7
68 Mountain Street
Ultimo
Sydney NSW 2007

Sheldon’s Training Restaurant (QLD)
Shop 7
235 Nursery Road
Mount Gravatt
Brisbane QLD 4122

Hobart Training Kitchen
67 Federal Street North Hobart
Tasmania
7000

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 – Monthly intakes except June and December

Study Period

In a year, there are two study periods*:

  • The 1st study period: from January to May (June Break)
  • The 2nd study period: from July to November (December Break)

*Note: Students may be required to continue their study during the June break and December break. The study classes in June and December can be arranged due to special circumstances (e.g., lack of academic progress or under the intervention strategy plan.)

Awarded by

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

RTO Code 41138 | CRICOS: 03430J

Packaging Rules:
Total number of units = 32
26 core units
Plus 6 elective units
The elective units consist of 6 from the core electives
Of the remaining 6 units
Up to 6 may be from the core electives
You can replace 6 of the core electives with any other 6 subjects (Cert II/ Cert III / Cert IV / Diploma) offered within the school of hospitality.

Core Subjects

 
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 petits fours
SITHPAT006
Produce desserts
SITHPAT007
Prepare and model marzipan
SITHPAT008
Produce chocolate confectionery
SITHPAT009
Model sugar-based decorations
SITHPAT010
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
 
 

Elective Subjects

 
SITXFIN005
Manage physical assets
SITXCCS008*
Develop and manage quality customer service practices
SITXHRM004
Recruit, select and induct staff
SITXWHS004
Establish and maintain a work health and safety system
SITXFIN004
Prepare and monitor budgets
SITHCCC020*
Work effectively as a cook
 

*This requires a minimum of:

Please note all electives are pre-selected by AIBT. For more information on the course content, visit:
Training.gov.au/Training/Details/SIT40716

This qualification must be delivered as per the packaging rules, even if a core unit/named elective has been superseded, until such time as the qualification has been updated and this update is reflected on the National Register, training.gov.au, and is listed on the RTO’s Scope of Registration.

There are many situations where it is considered beneficial for the student to receive the updated training that reflects the current skill needs of the relevant industry so a provider may choose to deliver the updated unit, issue a statement of attainment for those unit/s and then provide credit transfer – by mapping backwards – to the units named within the qualification.

  • The VET units need to be deemed ‘equivalent’ for credit transfer to be assigned
  • If the units are ‘not equivalent’ the provider will map the units to identify equivalence in content and learning outcomes (from the updated unit back to the superseded unit)
  • If this is not possible, the provider may need to match the content, but then undertake an RPL process to ascertain competence against each unit of competency.·
  • This would only need to do this once, then can be used for future decisions in the same circumstances.

If this still does not ascertain a ‘competent’ result, the student may need to undertake gap training against the destination qualification.

Entry requirement:

Academic requirement:
Successful completion of Australian Year 11 or Australian equivalent.
English requirement:

A minimum of IELTS 5.5 or equivalent 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.

HANDLING/ ADMINISTRATION FEES (NON-REFUNDABLE)
$200 – (Handling Fee)

$900 – (Administration Fee for Visa Assessment for students with a dependent/family)

PLACEMENT FEE
$500 – for each qualification in Ageing Support and Community Services.

Before commencing placement within Diana School of Community Services, students will be required to obtain mandatory documents at their own expense. Students will be notified via email on when to obtain these documents. More information on these mandatory required documents can be identified on each individual course page on our website. Refund policy rules apply to Placement Fees. Please check our Refund Policy for more detailed information: aibtglobal.edu.au/support/student-forms/policies

OSHC FEE
International students must have adequate health insurance while in Australia.

It is a condition of your visa that you have Overseas Student Health Cover (OSHC) for the full duration of your student visa. OSHC is insurance to assist international students to meet the costs of medical and hospital care.

You can organise your own OSHC, or we can assist you, as AIBT has an agreement with Bupa, one of Australia’s major health insurance providers. For more information, please visit their website: www.bupa.com.au

UNDER 18’S FEE
We are partnered with Australian Homestay Network (AHN) – Australia’s Largest Homestay provider.

The homestay fee includes 3 meals and all amenities and may cost up to $350/week. Please visit homestaynetwork.org/students/pricing/ for more information about our prices in each campus location.

OTHER FEES
Additional fees will be incurred for re-enrolment, resubmission, credit transfer and certificate re-issuance. For further information, please visit the individual course page on our website: http://go.aibt.global/other-fees

 

CODETITLELICENSING / LEGISLATIVE REQUIREMENTS
SITXFSA001Use hygienic practices for food safety

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

SITXFSA002Participate in safe food handling practices

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

HLTAID003Provide first aidSpecific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.

AIBT provides approximately 360 hours of unpaid workplace vocational placement. 

This includes a minimum of:

  • 12 complete service periods (shifts) for unit SITHCCC011 –  Use cookery skills effectively
  • 12 complete service periods (shifts) for unit SITHKOP005 – Coordinate cooking operations.
  • 4 service periods for unit SITXCCS008 – Develop and manage quality customer service practices
  • 48 complete service periods (shifts) for unit SITHCCC020 – Work effectively as a cook           


AIBT will be responsible for organising the Vocational Placement for students, however if students choose to find their own Vocational Placement facility, it must be pre-approved by the College.

Once the units of competency required in the training package for this qualification have been successfully completed, the student will be issued with a Certificate IV in Patisserie (SIT40716) and an academic transcript of all completed units within 30 calendar days. Students who successfully complete individual units of competency within the qualification, but not the qualification in its entirety will be eligible to receive a Statement of Attainment. This document contains a record of all completed units and will be available to students by the end of their course.

AIBT does not guarantee that:

  • a successful education assessment outcome for the student or intending student; or
  • completion of an AIBT qualification will lead to an employment outcome; or
  • a learner will successfully complete a training product on its scope of registration; or
  • a training product can be completed in a manner which does not meet the requirements of the Standards for Registered Training Organisations (RTOs) 2015.

Chef de Partie
Chef Patissier

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

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