Certificate IV In Patisserie

VET NATIONAL CODE: SIT40716

Total Duration

104 Weeks

(88 weeks Tuition + 16 weeks Break)

Location

NSW/QLD/TAS Campuses (AIBT)

Pricing

OffShore Int Student: $17,000 *

OnShore Student Visa Holder: $16,000 *

Domestic Student: $10,200*

* 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 the Student Pre-Enrolment Genuine Temporary Entrant (GTE) Form.  After receiving and reviewing the form a consultation with our Enrolments Team, Sales Manager or Sales Agent will be scheduled where you will be provided with all the relevant course information to help guide you into making a formal decision.

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

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

AIBT (NSW/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:
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
 
Please note all electives are pre-selected by AIBT.
For more information on the course content, visit www.training.gov.au

*This includes a minimum of:

Entry requirement:

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.

CODETITLEPRE-REQUISITE
SITHCCC001Use food preparation equipmentSITXFSA001 Use hygienic practices for food safety
SITHCCC005Prepare dishes using basic methods of cookerySITXFSA001 Use hygienic practices for food safety
SITHCCC011Use cookery skills effectivelySITXFSA001 Use hygienic practices for food safety
SITHCCC018Prepare food to meet special dietary requirementsSITXFSA001 Use hygienic practices for food safety
SITHKOP005Clean kitchen premises and equipmentSITXFSA001 Use hygienic practices for food safety
SITHPAT001Produce cakesSITXFSA001 Use hygienic practices for food safety
SITHPAT002Produce gateaux, torten and cakesSITXFSA001 Use hygienic practices for food safety
SITHPAT003Produce pastriesSITXFSA001 Use hygienic practices for food safety
SITHPAT004Produce yeast-based bakery productsSITXFSA001 Use hygienic practices for food safety
SITHPAT005Produce petits foursSITXFSA001 Use hygienic practices for food safety
SITHPAT006Produce dessertsSITXFSA001 Use hygienic practices for food safety
SITXFSA001Use hygienic practices for food safetyNIL
SITXFSA002Participate in safe food handling practicesNIL
SITXINV002Maintain the quality of perishable itemsSITXFSA001 Use hygienic practices for food safety
HLTAID003Provide first aidNIL
SITHFAB005Prepare and serve espresso coffeeSITXFSA001 Use hygienic practices for food safety
SITHKOP002Plan and cost basic menusNIL
SITXFSA003Transport and store foodNIL
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.           

Completing all the units of competency within this qualification will lead to the issuance of a 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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