Course Description
With this highly regarded course from Angliss, students develop competencies and study specialty units alongside completing units within the Certificate III Patisserie (SIT31021) program. Students completing this course are highly sought after by industry.
You will develop skills, knowledge and artisan techniques in chocolate, cake decorating, showpieces, plated desserts, sugar work, contemporary gateaux and petit fours. Certificate IV in Patisserie (SIT40721) expands on this knowledge with independent and team-based patisserie challenges, industry relevant activities and events.
You do not need to complete the Certificate III Patisserie (SIT31021) 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
- Develop sought-after industry skills of leadership, innovation, personal and social responsibility and teamwork through our new Challenge-Based Learning training approach
- Drive your own learning as you get prepared for a real work environment
- Learn skills in specialised Patisserie techniques to fulfil your aspirations to work as a pastry chef
- Train in state-of-the-art kitchens and specialist classrooms
COURSE DETAILS
Course Code
SIT40721Study Area
Foods, PatisserieCourse Level
Certificate IVCourse Intake
February, April, July, SeptemberDuration
1.5 years full-time
Campus
Melbourne
Course Mode
Full-time
Course Hours
Full-time: 18-22 per week
Course Structure
Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.
Stage 1
Stage 2
Stage 3
Timetables
Want to get a handle on your schedule? Find timetables for food courses at the Melbourne campus for our next intake. Please note this is a sample of group timetables that are subject to change. Some courses may have multiple groups, which may have classes timetabled on different days.
Companies who hired our graduates
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