SIT40716 Certificate IV in Patisserie
|Duration||78 weeks (1.5 years) – full-time or part-time distance, online or blended mode|
|Location||The training must be completed in an industry commercial kitchen with realistic ratios of kitchen staff to customers|
Mervic College’s Certificate IV in Patisserie (SIT40716) course reflects the role of pastry chefs who have a supervisory or team-leading role in the kitchen. Students will be trained to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
The Certificate IV in Patisserie (SIT40716) course 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.
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.
Possible job roles include:
Chef De Partie
Students will need to complete 26 core units and 6 elective units of competency to attain the qualification.
BSBDIV501 – Manage diversity in the workplace
BSBSUS401 – Implement and monitor environmentally sustainable work practices
SITHCCC001 – Use food preparation equipment
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC011 – Use cookery skills effectively
SITHCCC018 – Prepare food to meet special dietary requirements
SITHKOP005 – Coordinate cooking operations
SITHPAT001 – Produce cakes
SITHPAT002 – Produce gateaux, torten and cakes
SITHPAT003 – Produce Pastries
SITHPAT004 – Produce yeast-based bakery products
SITHPAT005 – Produce petits fours
SITHPAT006 – Produce desserts
SITHPAT007 – Prepare and model marzipan
SITHPAT008 – Produce chocolate confectionery
SITHPAT009 – Model sugar-based decorations
SITHPAT010 – Design and produce sweet buffet showpieces
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM001 – Coach others in job skills
SITXHRM003 – Lead and manage people
SITXINV002 – Maintain the quality of perishable items
SITXMGT001 – Monitor work operations
SITXWHS003 – Implement and monitor work health and safety practices
SITXWHS001 – Participate in safe work practices
BSBWOR203 – Work effectively with others
SITFAB005 – Prepare and serve espresso coffee
SITHIND002 – Source and use information on the hospitality industry
SITHKOP001 – Clean kitchen premises and equipment
SITXCCS007 – Enhance customer service experiences
*Elective units for this qualification are current at the time of publication and are subject to change.
All students must be at least 18 years of age or above at the time of the course commencement to study at Mervic College.
English Language Requirements
Mervic approved LLN (ACSF level 3) or an English Placement Test;
General English with Intermediate level achieved;
Mature-age candidates with relevant industry experience
Completion of Year 11 or higher.
All students are required to undertake a pre-training review that aims to identify their training needs through questions on previous education or training, the relevance of the courses to the learner, and relevant experience.
Qualifications offered by Mervic College are based on the principles, guidelines and standards set by the Australian Qualifications Framework (AQF) and VET Quality Framework (VQF) and are nationally recognised.
Course Tuition Fee
Subsidy: No government-funded places are available at the moment.
Special discounted fee: $7,500
Resources fee: $800 (covers uniform, student kit, learning resources, etc.)
NO APPLICATION OR ENROLMENT FEE
Contact our student admin team for further information on fees and an offer – email@example.com
- Duration 35 hours
- Day of week
- Skill level
- Available Seats