Certificate IV in Patisserie | Advanced Diploma of Hospitality Management
VET NATIONAL CODE: SIT40716 | SIT60316
Total Duration
104 Weeks
(88 weeks Tuition + 16 weeks Break)
Location
NSW/QLD/TAS Campuses (AIBT)
NSW/QLD Campuses (AIBT-I)
(Adv Dip of Hospitality Management only)
Pricing
OffShore Int Student: $18,000 *
OnShore Student Visa Holder: $16,000 *
Domestic Student: $10,800
* Total Material 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.
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
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.Â
More information on Student Pre-Enrolment Consultation is available on the ‘Get Started’ Tab on our website homepage www.aibtglobal.edu.au
AIBT-I CRICOS CODE: 095335B
AIBT (NSW/QLD/TAS)
In Class / In Sheldon’s Training Restaurant
AIBT-I (NSW/QLD)
In class / In Sheldon’s Training Restaurant
All AIBT-I students enrolled in courses delivered by AIBT-I will be trained and assessed by AIBT (RTO: 41138 | CRICOS: 03430J) trainers and assessors.
AIBT – from 7th October 2019 and then monthly intakes from November 2019 onwards.
AIBT-I – Monthly Intakes
RTO Code 41138 (CRICOS: 03430J)
Australia Institute of Business & Technology – International Pty Ltd (AIBT-I)
RTO Code 45169 (CRICOS: 03610E)
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 / AIBT-I 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 RestaurantÂ
- Uniforms
- Excursions
Units of Competencies
- 12Â complete service periods (shifts) for unit SITHKOP005 – Coordinate cooking operations. For more information on the course content, visit:Â https://training.gov.au/Training/Details/SITHKOP005
- 12 complete service periods (shifts) for unit SITHCCC011 – Use cookery skills effectively. For more information on the course content, visit: https://training.gov.au/Training/Details/SITHCCC011
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 |
| 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/AIBT-I provides approximately 360 hours in total of unpaid workplace Vocational Placement. Â
For more information regarding complete service periods (shifts) required please confirm with sales manager and Head of Sheldon School of Hospitality.Â
Completing all the units of competency within this qualification will lead to the issuance of a Certificate IV in Patisserie (SIT40716) and Advanced Diploma of Hospitality Management (SIT60316)  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
Hotel Manager
Venue Manager
Front Office Manager
Restaurant Manager
*Â Completion of an AIBT / AIBT-I qualification does not guarantee an employment outcome.