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
Private
Australian Professional Skills Institute

The Certificate IV in Patisserie course is designed to provide you with a range of preparation and presentation skills synonymous with the fine-tuned skills required of a fully qualified patissier or pastry chef.

Upon completion of this course, you will master a range of fine patisserie skills and sound knowledge of kitchen operations to produce patisserie products. You will also develop skills in staff supervision, stock control processes, financial management and advanced catering control.

During the course, you will go through a mix of face-to-face training at our campus (40 Lord St, East Perth) with multi-media demonstrations, hands-on practical training in a fully operational commercial kitchen, and workplace training in a pastry kitchen, a patisserie business or a bakery.

Graduates are well-prepared for a career as a Senior Pastry Chef, a Patissier or a Chef de Cuisine.

For students who have completed the Certificate III in Commercial Cookery, by undertaking an additional six months in Patisserie entitles you a dual qualification.

Well-trained and qualified staff in this field are in high demand by leading hotels, restaurants and boutique patisseries. Specialist patisserie skills can complement your commercial cooking skills and provide chefs/cooks with additional employment opportunities, making you the “employer’s choice” in a commercial kitchen.

Course description

The Certificate IV in Patisserie course is designed to provide you with a range of preparation and presentation skills synonymous with the fine-tuned skills required of a fully qualified patissier or pastry chef.

Upon completion of this course, you will master a range of fine patisserie skills and sound knowledge of kitchen operations to produce patisserie products. You will also develop skills in staff supervision, stock control processes, financial management and advanced catering control.

During the course, you will go through a mix of face-to-face training at our campus (40 Lord St, East Perth) with multi-media demonstrations, hands-on practical training in a fully operational commercial kitchen, and workplace training in a pastry kitchen, a patisserie business or a bakery.

Graduates are well-prepared for a career as a Senior Pastry Chef, a Patissier or a Chef de Cuisine.

For students who have completed the Certificate III in Commercial Cookery, by undertaking an additional six months in Patisserie entitles you a dual qualification.

Well-trained and qualified staff in this field are in high demand by leading hotels, restaurants and boutique patisseries. Specialist patisserie skills can complement your commercial cooking skills and provide chefs/cooks with additional employment opportunities, making you the “employer’s choice” in a commercial kitchen.

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 Title National ID Unit of Study
Prepare dishes using basic methods of cookery SITHCCC005 AWS07
Use food preparation equipment SITHCCC001 AWS11
Use hygienic practices for food safety SITXFSA001 AWQ50
Participate in environmentally sustainable work practices BSBSUS201 AUK77
Produce yeast-based bakery products SITHPAT004 AWR34
Work effectively with others BSBWOR203 AUH64
Clean kitchen premises and equipment SITHKOP001 AWR41
Participate in safe work practices SITXWHS001 AWQ17
Participate in safe food handling practices SITXFSA002 AWQ48
Maintain the quality of perishable items SITXINV002 AWQ38
Produce desserts SITHPAT006 AWR33
Produce pastries SITHPAT003 AWR32
Produce cakes SITHPAT001 AWR36
Produce gateaux, torten and cakes SITHPAT002 AWR35
Produce petits fours SITHPAT005 AWR31
Use cookery skills effectively SITHCCC011 AWS02
Coach others in job skills SITXHRM001 AWQ45
Coordinate cooking operations SITHKOP005 AWR40
Lead and manage people SITXHRM003 AWQ43
Implement and monitor work health and safety practices SITXWHS003 AWQ15
Manage finances within a budget SITXFIN003 AWQ54
Monitor work operations SITXMGT001 AWQ26
Prepare and model marzipan SITHPAT007 AWR30
Produce chocolate confectionery SITHPAT008 AWR29
Implement and monitor environmentally sustainable work practices BSBSUS401 AWF71
Manage diversity in the workplace BSBDIV501 AUL28
Model sugar-based decorations SITHPAT009 AWR28
Design and produce sweet buffet showpieces SITHPAT010 AWR27

Elective Units

Unit Title National ID Unit of Study
Source and use information on the hospitality industry SITHIND002 AWR47
Prepare and serve espresso coffee SITHFAB005 AWR85
Prepare food to meet special dietary requirements SITHCCC018 AWR94
Plan and cost basic menus SITHKOP002 AWR44
Manage conflict SITXCOM005 AWQ63

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 Title National ID Unit of Study
Prepare dishes using basic methods of cookery SITHCCC005 AWS07
Use food preparation equipment SITHCCC001 AWS11
Use hygienic practices for food safety SITXFSA001 AWQ50
Participate in environmentally sustainable work practices BSBSUS201 AUK77
Produce yeast-based bakery products SITHPAT004 AWR34
Work effectively with others BSBWOR203 AUH64
Clean kitchen premises and equipment SITHKOP001 AWR41
Participate in safe work practices SITXWHS001 AWQ17
Participate in safe food handling practices SITXFSA002 AWQ48
Maintain the quality of perishable items SITXINV002 AWQ38
Produce desserts SITHPAT006 AWR33
Produce pastries SITHPAT003 AWR32
Produce cakes SITHPAT001 AWR36
Produce gateaux, torten and cakes SITHPAT002 AWR35
Produce petits fours SITHPAT005 AWR31
Use cookery skills effectively SITHCCC011 AWS02
Coach others in job skills SITXHRM001 AWQ45
Coordinate cooking operations SITHKOP005 AWR40
Lead and manage people SITXHRM003 AWQ43
Implement and monitor work health and safety practices SITXWHS003 AWQ15
Manage finances within a budget SITXFIN003 AWQ54
Monitor work operations SITXMGT001 AWQ26
Prepare and model marzipan SITHPAT007 AWR30
Produce chocolate confectionery SITHPAT008 AWR29
Implement and monitor environmentally sustainable work practices BSBSUS401 AWF71
Manage diversity in the workplace BSBDIV501 AUL28
Model sugar-based decorations SITHPAT009 AWR28
Design and produce sweet buffet showpieces SITHPAT010 AWR27

Elective Units

Unit Title National ID Unit of Study
Source and use information on the hospitality industry SITHIND002 AWR47
Prepare and serve espresso coffee SITHFAB005 AWR85
Prepare food to meet special dietary requirements SITHCCC018 AWR94
Plan and cost basic menus SITHKOP002 AWR44
Manage conflict SITXCOM005 AWQ63

Campus locations

Course page link