Certificate IV In Patisserie

VET NATIONAL CODE: SIT40716

Total Duration

104 Weeks

(88 weeks Tuition + 16 weeks Breaks)

Location

NSW/QLD/TAS Campuses (AIBT)

Pricing

OffShore Int Student: $17,000 *

OnShore Student Visa Holder: $16,000 *

Domestic Student: TBA

* 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.

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

In Class/Blended (NSW/QLD/TAS)

Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Start dates:

January, March, June, July, September and October

Awarded by

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

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

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

 
SITXCCS007
Enhance customer service experiences
SITHFAB005
Prepare and serve espresso coffee
HLTAID003
Provide first aid
SITXINV003
Purchase goods
SITXINV001
Receive and store stock
SITHIND002
Source and use information on the hospitality industry


*This includes a minimum of:

12 complete service periods for unit SITHCCC011 – Work effectively in hospitality service
For more information on the course content, visit: https://training.gov.au/Training/Details/SITHCCC011

Entry requirement:

Academic requirement:
A minimum of year 12 or Australian equivalent is mandatory.
English requirement:

A minimum of IELTS 5.5 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.

Chef De Partie
Chef Patissier

take the next step

(+61) 1300 128 199​