Delivery Method Face To Face &
Duration 60 Weeks
96 Hours of Work Placement
Employment Outcome Chef De Partie,
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.
All students must be over 18 years of age when commencing the course. Learners enrolling in the SIT40716 Certificate IV in Patisserie would be expected to have minimum LLN skills that align to Level 3 of the ACSF in order for them to successfully undertake the qualification. Learners with LLN skills at lower levels than those suggested will require additional support to successfully undertake the qualification.
To achieve this qualification, the candidate must demonstrate competency in 32 units.
In order to meet the requirements of the Building Authority, 3 electives have been selected. All the units have been divided into six topics.
Units of Competency
|BSBDIV501||Manage diversity in the workplace (Core)|
|BSBSUS401||Implement and monitor environmentally sustainable work practices (Core)|
|SITHCCC001||Use food preparation equipment (Core)|
|SITHCCC005||Prepare dishes using basic methods of cookery (Core)|
|SITHCCC011||Use cookery skills effectively (Core)|
|SITHCCC018||Prepare food to meet special dietary requirements (Core)|
|SITHKOP005||Coordinate cooking operations (Core)|
|SITHPAT001||Produce cakes (Core)|
|SITHPAT002||Produce gateaux, torten and cakes (Core)|
|SITHPAT003||Produce pastries (Core)|
|SITHPAT004||Produce yeast-based bakery products (Core)|
|SITHPAT005||Produce Pettis fours (Core)|
|SITHPAT006||Produce desserts (Core)|
|SITHPAT007||Prepare and model marzipan (Core)|
|SITHPAT008||Produce chocolate confectionery (Core)|
|SITHPAT009||Model sugar-based decorations (Core)|
|SITHPAT010||Design and produce sweet buffet showpieces (Core)|
|SITXCOM005||Manage conflict (Core)|
|SITXFIN003||Manage finances within a budget (Core)|
|SITXFSA001||Use hygienic practices for food safety (Core) ^|
|SITXFSA002||Participate in safe food handling practices (Core)|
|SITXHRM001||Coach others in job skills (Core)|
|SITXHRM003||Lead and manage people (Core)|
|SITXINV002||Maintain the quality of perishable items (Core)|
|SITXMGT001||Monitor work operations (Core)|
|SITXWHS003||Implement and monitor work, health and safety procedures (Core)|
|BSBWOR203||Work effectively with others (Elective)|
|SITXWHS001||Participate in safe work practices (Elective)|
|SITXCCS007||Enhance customer service experiences (Elective)|
|SITHKOP001||Clean Kitchen premises and equipment^ (Elective)|
|SITHKOP002||Plan and Cost basic menus (Elective)|
|BSBSUS201||Participate in environmentally sustainable work practices (Elective)|
The Certificate IV in Patisserie will be delivered in the classroom and in the training kitchen over 60 weeks of delivery (plus holidays) at 16 hour per week, plus work placement of 96 hours (12 service periods each of 4 hours for each of two units).
Another 345 hours has been allocated for private study and completion of assessments outside of the classroom.
Amount to be paid by the student = $0
This Training is delivered with Victorian Government Funding for eligible students. To be eligible, you must be an Australian or New Zealand Citizen, or have a permanent residency visa, and be ‘upskilling’ by seeking to enrol in a higher-level course than what you already hold. This may impact your access to further government-subsidized training in the future.
* Check if you are eligible for government funding.
This course is only offered at a full fee $13,297.75 (Flexible payment plans available)
If you want to enrol in any course with BCTA, simply give us a call on 1300 11 2282 or fill out the enquiry form.
A BCTA representative will discuss your needs with you and conduct a pre-enrolment interview to:
Given the holistic nature of this program in both the delivery and assessment, it is important to note that
you can only enter the program at the scheduled commencement, or at the commencement of the new unit.