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Course Description

With this highly regarded certificate course from Angliss, students develop competencies and study specialty units alongside completing all units within the Certificate III Patisserie (SIT31016) program. Students completing this course are highly sought after by the industry.

Develop your skills in patisserie through practical sessions on campus to learn foundational Patisserie vocational skills to artisan techniques of sugar and chocolate, Cake decorating, produce desserts and modern gateaux.

Certificate IV in Patisserie (SIT40716) expands on all aspects of patisserie skills knowledge and concepts through this industry-leading certificate course.

You do not need to complete the Certificate III Patisserie program prior to applying for this course, this course is an extended version of the Certificate III program.

The experience

  • Extend your expertise in patisserie and learn advanced patisserie techniques which are in demand in industry
  • Make the most of small class sizes and mentorship from your trainers
  • Enjoy creative and specialised course units which allow you a diverse array of career options.
  • Drive your own learning as you get prepared for a real work environment
  • Get the opportunity to apply to participate in our famous annual Patisserie High Tea
  • Learn skills in specialised Patisserie techniques to fulfil your aspirations to work as a pastry chef
 

Annual Student Patisserie High Tea

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COURSE DETAILS

Course Code

SIT40716

Study Area

Foods, Patisserie

Course Level

Certificate IV

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

Units

BSBDIV501Manage diversity in the workplace
BSBSUS401Implement and monitor environmentally sustainable work practices
SITHCCC001Use food preparation equipment
SITHCCC005Produce dishes using basic methods of cookery
SITHCCC011Use cookery skills effectively
SITHCCC018Prepare food to meet special dietary requirements
SITHKOP005Coordinate cooking operations
SITHPAT001Produce cakes
SITHPAT002Produce gateaux, torten and cakes
SITHPAT003Produce pastries
SITHPAT004Produce yeast based bakery products
SITHPAT005Produce petits fours
SITHPAT006Produce desserts
SITHPAT007Prepare and model marzipan
SITHPAT008Produce chocolate confectionery
SITHPAT009Model sugar-based decorations
SITHPAT010Design and produce sweet buffet showpieces
SITXCOM005Manage conflict
SITXFIN003Manage finances within a budget
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXHRM003Lead and manage people
SITXINV002Maintain the quality of perishable items
SITXMGT001Monitor work operations
SITXWHS003Implement and monitor work health and safety practices
SITHKOP001Clean kitchen premises and equipment
SITHFAB005Prepare and serve espresso coffee
SITHCCC021Prepare specialised food items
SITXINV004Control stock
SITHKOP002Plan and cost basic menus
FBPRBK4005Apply advanced finishing techniques for specialty cakes

Companies who hired our graduates

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