SIT40713 – Certificate IV in Patisserie

DESCRIPTION

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. Students will learn how to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Delivery: 1 semester (20 week). 1 semester comprises 2 x 10-week terms (200 hours per term). Delivery is a minimum of 20 hours per week over 3 days in the classroom, a simulated workplace environment and in the workplace (Work Placement).

Qualification Recognition: This qualification is based on the principles, guidelines and standards set by the Australian Qualifications Training Framework (AQF) and has national recognition.

ENTRY REQUIREMENTS

Age Requirement

All international students must be at least 18 years of age or above at the time of the course commencement to study at the RTO.

English Language Requirements

International students, applying either off-shore or on-shore will require:

  1. Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course, or IELTS score of 4.5 or equivalent with an ELICOS course (up to 30 weeks) to be taken before the main VET course.
    Results older than two years are not acceptable.
    OR
  2. Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
    OR
  3. Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework.
    OR
  4. For levels 1 and 2 students only, successful completion of the RTO’s Language and Numeracy Test conducted on the RTO’s campus (for onshore international students ONLY.)

Please Note: The RTO will also accept equivalent test results from the following specified English language tests – TOEFL iBT, PTE Academic, Cambridge English: Advanced (CAE) and TOEFL PBT.

Academic Requirements

International students applying either off-shore or on-shore must meet a minimum academic requirement to get admission to the RTO’s courses. The table below summarises the academic entry requirements. Please refer to information on individual courses for course specific requirements.

Level of Study  Academic Requirements
Certificate II & III Satisfactory completion of the equivalent of Australian Year 11 or higher
Certificate IV Satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher
Diploma* Satisfactory completion of the equivalent of Australian Year 11 or Certificate IV or higher
Advanced Diploma Satisfactory completion of the equivalent of Australian Year 11 or Diploma or higher

Certificate IV in Patisserie comprises of 32 units: 27 core units and 5 elective units.

Core Units

BSBDIV501A Manage diversity in the workplace

BSBSUS301A Implement and monitor environmentally sustainable work practices

HLTAID003 Provide first aid

SITHCCC101 Use food preparation equipment

SITHCCC201 Produce dishes using basic methods of cookery

SITHCCC207 Use cookery skills effectively

SITHCCC307 Prepare food to meet special dietary requirements

SITHKOP403 Coordinate cooking operations

SITHPAT301 Produce cakes

SITHPAT302 Produce gateaux, torten and cakes

SITHPAT303 Produce pastries

SITHPAT304 Produce yeast based bakery products

SITHPAT305 Produce petits fours

SITHPAT306 Produce desserts

SITHPAT401 Prepare and model marzipan

SITHPAT402 Produce chocolate confectionery

SITHPAT403 Model sugar based decorations

SITHPAT404 Design and produce sweet buffet showpieces

SITXCOM401 Manage conflict

SITXFIN402 Manage finances within a budget

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXHRM301 Coach others in job skills

SITXHRM402 Lead and manage people

SITXINV202 Maintain the quality of perishable items

SITXMGT401 Monitor work operations

SITXWHS401 Implement and monitor work health and safety practices

 

Elective Units

BSBWOR203B Work effectively with others

SITHFAB204 Prepare and serve espresso coffee

SITHKOP101 Clean kitchen premises and equipment

SITXCCS401 Enhance the customer service experience

SITXWHS101 Participate in safe work practices

Fees: $24,000