SIT40716
Certificate IV in Patisserie
Study Method Workplace, Classroom
Course Duration 26 Weeks
Intake Monthly
Recognition Nationally Recognised Training
Course Overview

Develop competency in Patisserie and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Gain skills in people management, inventory control and budgeting.

Entry Requirements

ACADEMIC

  • Completion of Australian Year 11 or equivalent

ENGLISH PROFICIENCY

  • Intermediate Level of English 

                        OR

  • IELTS Test Score of 5.0 

                     OR

Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 35
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 500
  • TOEIC 405- 600

 

Course Modules
  • 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
  • SITHKOP001 Clean kitchen premises and equipment
  • 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
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • BSBDIV501 Manage diversity in the workplace*
  • BSBSUS401 Implement and monitor environmentally sustainable work practices*
  • SITHKOP005 Coordinate cooking operations*
  • SITXHRM003 Lead and manage people*
  • SITXFIN003 Manage finances within a budget*
  • SITXMGT001 Monitor work operations*
  • SITXWHS003 Implement and monitor work health and safety practices*
  • BSBITU211 Produce digital text documents*
  • SITHPAT007 Prepare and model marzipan*
  • SITXINV004 Control stock*
  • SITXCOM005 Manage conflict*
  • SITHKOP004 Develop menus for special dietary requirements*

*Denotes units delivered within the Advanced Standing course SIT40716 Certificate IV in Patisserie.

 

Course Duration

This course is delivered over 20 weeks + 6 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Pre-requisite entry requirement: SIT31016 Certificate III in Patisserie.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week. 

Career Opportunities
  • Chef de partie
  • Chef patissier
Further Studies

On completion of the SIT40716 Certificate IV in Patisserie, students may pursue the SIT50416 Diploma of Hospitality Management at Stanley College or other CRICOS registered training organisations.

Question and Answers

Develop competency in Patisserie and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Gain skills in people management, inventory control and budgeting.

ACADEMIC

  • Completion of Australian Year 11 or equivalent

ENGLISH PROFICIENCY

  • Intermediate Level of English 

                        OR

  • IELTS Test Score of 5.0 

                     OR

Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 35
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 500
  • TOEIC 405- 600

 

  • 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
  • SITHKOP001 Clean kitchen premises and equipment
  • 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
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • BSBDIV501 Manage diversity in the workplace*
  • BSBSUS401 Implement and monitor environmentally sustainable work practices*
  • SITHKOP005 Coordinate cooking operations*
  • SITXHRM003 Lead and manage people*
  • SITXFIN003 Manage finances within a budget*
  • SITXMGT001 Monitor work operations*
  • SITXWHS003 Implement and monitor work health and safety practices*
  • BSBITU211 Produce digital text documents*
  • SITHPAT007 Prepare and model marzipan*
  • SITXINV004 Control stock*
  • SITXCOM005 Manage conflict*
  • SITHKOP004 Develop menus for special dietary requirements*

*Denotes units delivered within the Advanced Standing course SIT40716 Certificate IV in Patisserie.

 

This course is delivered over 20 weeks + 6 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Pre-requisite entry requirement: SIT31016 Certificate III in Patisserie.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week. 

  • Chef de partie
  • Chef patissier
Course Provided by
Stanley College
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