Certificate III in Retail Baking (Cake and Pastry) / Certificate IV in Patisserie

Certificate III in Retail Baking (Cake and Pastry) / Certificate IV in Patisserie

VET NATIONAL CODE: FDF30510 / SIT40716

Total Duration

104 Weeks

(88 weeks Tuition + 16 weeks Breaks)

Location

QLD Campus (AIBT)

(Cert IV in Patisserie only)

QLD Campus (AIBT-I)

(Cert III in Retail Baking Cake and Pastry only)

Pricing

OffShore Int Student: $20,000 *

OnShore Student Visa Holder: TBA *

Domestic/Citizen Student: TBA *

* Total Materials Fee $1,500

This Qualification covers the retail baking – bread specialisation within the food processing industry.
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:
FDF30510 / SIT40716
CRICOS Course Code:
AIBT-I CRICOS CODE: 095729F / AIBT CRICOS CODE: 093479B
Nationally Recognised:
Delivery mode:
AIBT
In Class (QLD)
AIBT-I
In Class (QLD)
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)
Australia Institute of Business and Technology – International Pty Ltd (AIBT-I) RTO Code 45169 (CRICOS: 03610E)
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

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

Academic requirement:
A minimum of year 12 or (Australian equivalent) is mandatory
English requirement:
A minimum of IELTS 5.5 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.

Pastrycook
Chef Patissier
Chef de Partie

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(+61) 1300 128 199​