Patisserie
Certificate IV in Patisserie at Australian Professional Skills Institute is designed to provide students with a broad range of pastry skills and knowledge. Students will develop a range of preparation and presentation skills synonymous with the fine tuned skills required of a fully qualified patissier or pastry chef.
The Certificate IV in Patisserie is an advanced skills course, providing students with kitchen supervision skills and advanced cookery skills. Subjects taught at this level include staff supervision skills, stock control processes, financial management and advanced catering control. Students are required to undertake face to face theory and practical training in kitchen operations.
Students are required to undertake workplace training in various commercial kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
* For students who have completed Certificate III in Patisserie, a total of 19 units will be credited towards Certificate IV in Patisserie. Students are required to study the remaining 13 units in two terms.
Entry Requirements
- Minimum 18 years of age (for international students only)
- Completion of Year 11 or high school or equivalent
- Have a passion to work in the kitchen or hospitality industry
- Have a minimum English proficiency of IELTS 5.5 or equivalent
- This course is not suitable for persons unable to handle sugar or dairy products.
Career Opportunities
- Senior Pastry Chef
- Patissier
- Chef de Cuisine
Study Subjects
| 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 petit 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 |