Certificate IV In Patisserie

Course Code :

SIT 40716
CRICOS Code :
105041G

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: AUD 23,400
Enrollment Fee: AUD 250
Material Fee: AUD 15,00

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

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.

Outcome

Requirement

Assessment Method

Recognition of Prior Learning (RPL)

Credit

Pathways

Units of competency

BSBDIV501
Manage diversity in the workplace
Core
SITXFIN003
Manage finances within a budget
Core
SITXHRM003
Lead and manage people
Core
SITXMGT001
Monitor work operations
Core
BSBITU306
Design and produce business documents
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
SITHCCC018
Prepare food to meet special dietary requirements
Core
SITHKOP005
Coordinate cooking operations
Core
SITHPAT006
Produce desserts
Core
SITXCOM005
Manage conflict
Core
SITXFSA001
Use hygienic practices for food safety
Core
SITXFSA002
Participate in safe food handling practices
Core
SITXHRM001
Coach others in job skills
Core
SITXINV002
Maintain the quality of perishable items
Core
SITXWHS003
Implement and monitor work health and safety practices
Core
SITHCCC011
Use cookery skills effectively
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 petits fours
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
Elective
SITHKOP002
Plan and cost basic menus
Elective
SITHKOP004
Develop menus for special dietary requirements
Elective
SITXCCS006
Provide service to customers
Elective
HLTAID003
Provide first aid
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective

How to Apply

Course Code :

SIT 40716
CRICOS Code :
105041G

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: AUD 23,400
Enrollment Fee: AUD 250
Material Fee: AUD 15,00

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Overview

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.

Outcome

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

Requirement

  • Year 12 (HSC)
  • Age- 18 Years or Above
  • Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL center or evidence of completing a VET course at Certificate IV or above the level in Australia.
  • Students who do not meet the English requirement as above must sit for an LLN Test.

Assessment Method

Assessments may include short written knowledge tests, discussions and oral communication demonstrations, case study exercises, written reports, web-based research and reports, final projects, and final written exams. To perform at your best, you will probably need to work on the assessments outside of class time.

Recognition of Prior Learning

Students who have completed relevant studies or have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application for RPL can be made with the initial application or can be made within two weeks of the course commencement using the RPL Application Form and by providing supporting documents. Please note that RPL cannot result in an international student having less than a full-time load of study (20 hours per week) but can reduce the overall duration of the course and fees. See our Student Handbook for more information.

Credit

If a Student has an Australian VET qualification and the units match exactly with the units delivered, the Student will be granted a Direct Credit Transfer. Marketing and student services staff will manage this process following Student Credit Transfer and Recognition of Prior Learning policy and procedure. This sets out how the process is administered and the adjustment to course duration and course fees.

Vocational Placement

This course includes work placement where students will be required to complete 24 service period of work placement. The 24 service periods are made up as follows:

12 complete service periods (Shifts) for the unit SITHKOP005 – Coordinate cooking operations

12 service periods (shifts) for the unit SITHCCC011 – Use cookery skills effectively

Pathways

Academic Pathways

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.

Employment Pathways

  • Potential employment options are in commercial cookery sector in the roles such as chef de partie
  • chef patissier.

Units of competency

BSBDIV501
Manage diversity in the workplace
Core
SITXFIN003
Manage finances within a budget
Core
SITXHRM003
Lead and manage people
Core
SITXMGT001
Monitor work operations
Core
BSBITU306
Design and produce business documents
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
SITHCCC018
Prepare food to meet special dietary requirements
Core
SITHKOP005
Coordinate cooking operations
Core
SITHPAT006
Produce desserts
Core
SITXCOM005
Manage conflict
Core
SITXFSA001
Use hygienic practices for food safety
Core
SITXFSA002
Participate in safe food handling practices
Core
SITXHRM001
Coach others in job skills
Core
SITXINV002
Maintain the quality of perishable items
Core
SITXWHS003
Implement and monitor work health and safety practices
Core
SITHCCC011
Use cookery skills effectively
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 petits fours
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
Elective
SITHKOP002
Plan and cost basic menus
Elective
SITHKOP004
Develop menus for special dietary requirements
Elective
SITXCCS006
Provide service to customers
Elective
HLTAID003
Provide first aid
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective

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