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SIT40716 Certificate IV in Patisserie Download PDF Apply Now!

Patisserie_course

SIT40716 Certificate IV in Patisserie

CRICOS Course Code 096369F

Develop competency in Patisserie and acquire the skills and knowledge to lead a team. Learn to implement operational plans and food safety programs. Gain skills in people management, inventory control and budgeting.

Course Duration

This course is delivered over 20 weeks + 6 weeks of holidays.
Classes are rostered for 2½ days per week (20 hours per week)+ self-study component.

Pre-requisite entry requirement: SIT31016 Certificate III in Patisserie.


Career Opportunities

This qualification suits students seeking employment in the following job roles:

  • Chef de partie
  • Chef patissier

 Study Modes

The delivery methods for this course include:

  • Face-to-face classroom-based learning
  • Practical training and assessment is completed in commercial kitchens, including Stanley College’s own Kalao Restaurant
  • Work-based training

Course Content

Students must successfully complete the following units:

  • 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
  • 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
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR201 Work effectively with others
  • BSBDIV501 Manage diversity in the workplace*
  • BSBSUS401 Implement and monitor environmentally sustainable work practices*
  • SITHKOP005 Coordinate cooking operations*
  • SITXHRM003 Lead and manage people*
  • SITXFIN003 Manage finances within a budget*
  • SITXMGT001 Monitor work operations*
  • SITXWHS003 Implement and monitor work health and safety practices*
  • BSBITU201 Produce Simple Word Processed Documents*
  • SITXHRM004 Recruit, select and induct staff*
  • SITXINV004 Control stock*
  • SITXCOM005 Manage conflict*
  • SITHKOP004 Develop menus for special dietary requirements*

*Denotes units delivered within the Advanced Standing course SIT40716 Certificate IV in Patisserie.


Work-based Training

This course includes work-based training of a minimum of 60 hours/3 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by Stanley College’s Employment Liaison Officers, into workplaces approved by Stanley College.


Recognition of Prior Learning / Work Experience

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.


 Government Funding

Local students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.


 Employment Services

Stanley College has a strong network of employers waiting to hire our graduates. Students will have access to employment assistance services including advice and tips on resume preparation, coaching on interview techniques and assistance in finding employment.


Further Studies

On completion of the SIT40716 Certificate IV in Patisserie, students may pursue the SIT50416 Diploma of Hospitality Management at Stanley College or other Government registered education providers.


Please familiarise yourself with Stanley College’s Refund and Cancellation Policy.

Entry Requirements

Completion of Stanley College SIT31016 Certificate III in Patisserie or equivalent.

For English language requirements, please click here for the Entry Requirements section

Cost

Tuition Fee: $5,200  

Easy payment plans available.

Intakes

Jan, Mar, May, Aug, Oct

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