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Please list any courses which will be used to assess your eligibility for your course of study. Please attach certified copies of full academic transcripts:

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Courses details

Accounting
Advanced Diploma of Accounting
Diploma of Accounting
Certificate IV in Accounting and Bookkeeping
Certificate IV of Accounting and Bookkeeping (Superseded)
Diploma of Accounting (Superseded)
Advanced Diploma of Accounting (Superseded)
Advanced Diploma of Civil Construction Design
Diploma of Community Services
Advanced Diploma of Hospitality Management
Diploma of Hospitality Management
Certificate IV in Kitchen Management
Certificate III in Commercial Cookery
Certificate III in Baking
Certificate IV in Commercial Cookery (Superseded)
Certificate IV In Patisserie
Diploma of Hospitality Management (Superseded)
Advanced Diploma of Hospitality Management (Superseded)
Certificate IV in Information Technology
Diploma of Information Technology
Advanced Diploma of Information Technology
Certificate IV of Leadership and Management
Diploma of Leadership and Management
Advanced Diploma of Leadership and Management
Graduate Diploma of Management (Learning)
Diploma of Project Management
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Summary

Applicant USI No. created on: 2022-09-29 19:01:09 Status Awaiting Agent Approval

Terms and conditions

The information you provided to SCCM will remain private and confidential under the requirements of the privacy Act 1988. Your personal details will be used for the purpose of processing your enrolment and facilitating the training, and assessment services requested by you. Your personal information will not be released unless required by law or approval is provided by you. Your information will never be sold to a third party. Your information may be provided to a third party who has entered into a legally binding agreement with SCCM to provide services to either you or SCCM and who agrees to keep your personally information confidential except as required by law. Your personal information will be collected and used for the purpose of collection of data for statistical information under the requirements of the Data Provision Requirements 2012 and in line with current AVETMISS requirements however, this information is reported in a manner that does not identify you.

 

 PRIVACY STATEMENT

Under the Data Provision Requirements 2012, Sydney City College of Management is required to collect personal information about you and to disclose that personal information to the National Centre for Vocational Education Research Ltd (NCVER). Your personal information (including the personal information contained on this enrolment form and your training activity data) may be used or disclosed by Sydney City College of Management for statistical, regulatory and research purposes. Sydney City College of Management may disclose your personal information for these purposes to third parties, including Commonwealth and State or Territory Government Departments and authorised agencies; NCVER; Organisations conducting student surveys; and Researchers. Personal information disclosed to NCVER may be used or disclosed for the following purposes:

  • Issuing statements of attainment or qualification and populating authenticated VET transcripts.
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  • administering VET, including programme administration, regulation, monitoring and evaluation.

You may receive an NCVER student survey which may be administered by an NCVER employee, agent, or third-party contractor. You may opt out of the survey at the time of being contacted. NCVER will collect, hold, use and disclose your personal information in accordance with the Privacy Act 1988 (Cth), the VET Data Policy and all NCVER policies and protocols (including those published on NCVER’s website at www.ncver.edu.au)

DECLARATION

I confirm that I have read a copy of Sydney City College of Management International student handbook and information available on https://sccm.edu.au/wp-content/uploads/2021/07/Sydney-City-College-of-Management-International-Student-Handbook-V1.1-1.pdf and fully understand the requirements of the course.

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  5. I agree to allow any photographs, testimonials and videos taken of me, to be used by Salford College for advertising or promotional purpose. I declare that the information provided by me on this form is true and correct, and I understand that this information will be treated as private and confidential and will not be divulged without my written consent, except where Sydney City College of Management is legally obliged to do so. I consent to the collection, use and disclosure of my personal information in accordance with the Privacy Notice above.

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Certificate IV In Patisserie

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

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 Outcome Requirement Assessment Method Recognition of Prior Learning Credit Vocational Placement Kitchen Location Pathways Unit of competency Download brochure Apply Now

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

Kitchen Location

Students enroled in Sydney and Parramatta campus will be doing their practical classes at
12 Good St Granville NSW 2142

For students enroled in Darwin Campus will be doing their practical classes at 
Unit G5, 6 Finniss Street, Darwin City, NT 0800

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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