Certificate IV in Patisserie

National ID: SIT40716
State ID: AZT6
Qualification level:

Course is available at the following locations

Public
South Metropolitan TAFE

Do you have what it takes to be an artistin the kitchen?

When you complete the Certificate IV in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant, or hotel.

You will gain the knowledge and skills to work effectively in a commercial kitchen and be able to plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, chocolates, sugar decorations, and stunning showpieces. You'll also learn about financial management, cleaning, first aid, food safety programs, hygiene, managing workplace conflict and workplace health and safety.

Course description

Do you have what it takes to be an artistin the kitchen?

When you complete the Certificate IV in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant, or hotel.

You will gain the knowledge and skills to work effectively in a commercial kitchen and be able to plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, chocolates, sugar decorations, and stunning showpieces. You'll also learn about financial management, cleaning, first aid, food safety programs, hygiene, managing workplace conflict and workplace health and safety.

Campus locations

Course page link
Public
North Metropolitan TAFE

Fine tune your skills in the kitchen and create sweet masterpieces

This course builds on the skills gained in the Certificate III in Patisserie or Commercial Cookery qualifications and equips you with the skills needed to be a qualified cook specialising in patisserie. On successful completion you'll be ready to work a patissier or pastry chef in a variety of hospitality environments and take on a leading or supervisory role in the kitchen.

You will cover working fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, sponges, tarts, petits fours, pastries, chocolate and sugar show pieces and decoration techniques. You'll also learn about financial management, leading staff and teams, cleaning, food safety programs, hygiene, managing workplace conflict, coaching others and workplace health and safety.

When applying for this course, prior study within the industry will be considered. Where there is limited study, you may be directed into a more suitable level course.

Gain these skills
  • Understanding mixing methods and baking/cooking requirements to produce cakes, sponges, pastries and yeast goods, filling and finishes
  • Creativity, flare and an eye for detail to create centre pieces with sugar, pastillage and chocolate
  • Clean, tidy, and organised learner
Is this course right for me?

I have the following attributes:

  • Desire to lead a team
  • Able to stay on feet for extended periods
  • Able to undertake detailed and intricate work
UNITS

Core Units

Unit TitleNational IDUnit of Study
Prepare dishes using basic methods of cookerySITHCCC005AWS07
Use food preparation equipmentSITHCCC001AWS11
Use hygienic practices for food safetySITXFSA001AWQ50
Participate in environmentally sustainable work practicesBSBSUS201AUK77
Produce yeast-based bakery productsSITHPAT004AWR34
Work effectively with othersBSBWOR203AUH64
Clean kitchen premises and equipmentSITHKOP001AWR41
Participate in safe work practicesSITXWHS001AWQ17
Participate in safe food handling practicesSITXFSA002AWQ48
Maintain the quality of perishable itemsSITXINV002AWQ38
Produce dessertsSITHPAT006AWR33
Produce pastriesSITHPAT003AWR32
Produce cakesSITHPAT001AWR36
Produce gateaux, torten and cakesSITHPAT002AWR35
Produce petits foursSITHPAT005AWR31
Use cookery skills effectivelySITHCCC011AWS02
Coach others in job skillsSITXHRM001AWQ45
Coordinate cooking operationsSITHKOP005AWR40
Lead and manage peopleSITXHRM003AWQ43
Implement and monitor work health and safety practicesSITXWHS003AWQ15
Manage finances within a budgetSITXFIN003AWQ54
Monitor work operationsSITXMGT001AWQ26
Prepare and model marzipanSITHPAT007AWR30
Produce chocolate confectionerySITHPAT008AWR29
Implement and monitor environmentally sustainable work practicesBSBSUS401AWF71
Manage diversity in the workplaceBSBDIV501AUL28
Model sugar-based decorationsSITHPAT009AWR28
Design and produce sweet buffet showpiecesSITHPAT010AWR27

Elective Units

Unit TitleNational IDUnit of Study
Source and use information on the hospitality industrySITHIND002AWR47
Prepare and serve espresso coffeeSITHFAB005AWR85
Prepare food to meet special dietary requirementsSITHCCC018AWR94
Plan and cost basic menusSITHKOP002AWR44
Manage conflictSITXCOM005AWQ63

Course description

Fine tune your skills in the kitchen and create sweet masterpieces

This course builds on the skills gained in the Certificate III in Patisserie or Commercial Cookery qualifications and equips you with the skills needed to be a qualified cook specialising in patisserie. On successful completion you'll be ready to work a patissier or pastry chef in a variety of hospitality environments and take on a leading or supervisory role in the kitchen.

You will cover working fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, sponges, tarts, petits fours, pastries, chocolate and sugar show pieces and decoration techniques. You'll also learn about financial management, leading staff and teams, cleaning, food safety programs, hygiene, managing workplace conflict, coaching others and workplace health and safety.

When applying for this course, prior study within the industry will be considered. Where there is limited study, you may be directed into a more suitable level course.

Gain these skills
  • Understanding mixing methods and baking/cooking requirements to produce cakes, sponges, pastries and yeast goods, filling and finishes
  • Creativity, flare and an eye for detail to create centre pieces with sugar, pastillage and chocolate
  • Clean, tidy, and organised learner
Is this course right for me?

I have the following attributes:

  • Desire to lead a team
  • Able to stay on feet for extended periods
  • Able to undertake detailed and intricate work
UNITS

Core Units

Unit TitleNational IDUnit of Study
Prepare dishes using basic methods of cookerySITHCCC005AWS07
Use food preparation equipmentSITHCCC001AWS11
Use hygienic practices for food safetySITXFSA001AWQ50
Participate in environmentally sustainable work practicesBSBSUS201AUK77
Produce yeast-based bakery productsSITHPAT004AWR34
Work effectively with othersBSBWOR203AUH64
Clean kitchen premises and equipmentSITHKOP001AWR41
Participate in safe work practicesSITXWHS001AWQ17
Participate in safe food handling practicesSITXFSA002AWQ48
Maintain the quality of perishable itemsSITXINV002AWQ38
Produce dessertsSITHPAT006AWR33
Produce pastriesSITHPAT003AWR32
Produce cakesSITHPAT001AWR36
Produce gateaux, torten and cakesSITHPAT002AWR35
Produce petits foursSITHPAT005AWR31
Use cookery skills effectivelySITHCCC011AWS02
Coach others in job skillsSITXHRM001AWQ45
Coordinate cooking operationsSITHKOP005AWR40
Lead and manage peopleSITXHRM003AWQ43
Implement and monitor work health and safety practicesSITXWHS003AWQ15
Manage finances within a budgetSITXFIN003AWQ54
Monitor work operationsSITXMGT001AWQ26
Prepare and model marzipanSITHPAT007AWR30
Produce chocolate confectionerySITHPAT008AWR29
Implement and monitor environmentally sustainable work practicesBSBSUS401AWF71
Manage diversity in the workplaceBSBDIV501AUL28
Model sugar-based decorationsSITHPAT009AWR28
Design and produce sweet buffet showpiecesSITHPAT010AWR27

Elective Units

Unit TitleNational IDUnit of Study
Source and use information on the hospitality industrySITHIND002AWR47
Prepare and serve espresso coffeeSITHFAB005AWR85
Prepare food to meet special dietary requirementsSITHCCC018AWR94
Plan and cost basic menusSITHKOP002AWR44
Manage conflictSITXCOM005AWQ63

Campus locations

Course page link