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Patisserie -
Culinary Arts & Hospitality, Let Creativity Guide Your Future
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Course code: HOPA3
National ID: SIT31016
CRICOS: 092302B
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Job Trainer course
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About the course
About the course
Our patisserie course provides comprehensive training in all aspects of the trade. With your new pastry skills you’ll be ready for employment in restaurants, hotels, bakeries, pastry kitchens and confectioners' shops.
In our patisserie course, you'll learn:
- to make a variety of cakes, with a focus on gluten and dairy-free products
- techniques for a range of pastries including croissants, fruit tartlets, danishes and éclairs
- develop your ability to identify cake and pastry faults and know how to troubleshoot them
- to make a variety of bread doughs from white, wholemeal and sweet, working with a variety of commercial pastry and bakery equipment
- how to produce gateaux and petit fours using various techniques and skills to create high-quality industry-standard finishes
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Course Details
- Intake Dates & Course Length
- Career Outcomes
- Entry Requirements
- Applying
- Pathways & Accreditation
- Fees & Finance Options
- Course Structure
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Last updated:
25 Feb 2021 at 02:00PM AEST
Box Hill Institute reserves the right to alter or delete details of a course offering, fees or other information provided
Intake Dates & Course Length
January and July
Full time: 12 months
This is a blended delivery course which will include a combination of online, remote and face to face delivery. Blended learning can involve a range of online programs and resources including StudentWeb, Microsoft Teams, Cisco Webex, Skype, specific industry platforms, pre-recorded sessions, assigned reading, tutorials, discussion boards, and online activities. Blended learning also involves face-to-face attendance at classes or practical placements.
For information regarding dates such as enrolment, orientation and study breaks please visit the Academic Calendars page.
Career Outcomes
After successful completion, you may wish to apply for positions as a pastry chef or patissier.
Entry Requirements
You must have Australian Year 11 or equivalent with a pass. Relevant senior employment experience in the industry will be considered.
PRE-TRAINING REVIEW
To assist prospective students to determine whether a course is suitable and appropriate for the individual needs, Box Hill Institute will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.
A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.
Pathways & Accreditation
Successful completion enables you to apply for the Certificate IV in Patisserie or the Diploma of Hospitality Management (Specialising in Patisserie).
International students: you may wish to apply or package this course with the Certificate IV in Patisserie, Diploma of Hospitality Management (Specialising in Patisserie) and the Bachelor of Hospitality Management at Box Hill Institute.
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 3
Fees & Finance Options
This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments
| Government Subsidised Standard | Full Fee | Government Subsidised Concession or Job Trainer | |
| Tuition Fee | $2,628 | $10,188 | $526 |
| Service Fee | $166 | $166 | $166 |
| Core Skills Support Fee | $83 | $83 | $83 |
| Material Fee | $1,008 | $1,008 | $1,008 |
| Retain Course Items | $0 | $0 | $0 |
| Total Course Estimate | $3,885 | $11,445 | $1,783 |
| Payable Estimate (at commencement) | $3,885 | $11,445 | $1,783 |
Retain Course Items are purchased once by the student prior to commencing. Those items then become the property of the student. Fees listed are at 2021 rates and may increase annually over the duration of delivery. The student tuition fees listed are subject to change given individual circumstances at enrolment. For more information please contact our Course Advisors on 1300 BOX HILL.
Course Structure
You will need to complete 22 units
- BSBSUS201 Participate In Environmentally Sustainable Work Practices20.0 hours
- BSBWOR203 Work Effectively With Others15.0 hours
- SITHCCC001 Use Food Preparation Equipment25.0 hours
- SITHCCC005 Prepare Dishes Using Basic Methods Of Cookery45.0 hours
- SITHCCC011 Use Cookery Skills Effectively50.0 hours
- SITHKOP001 Clean Kitchen Premises And Equipment13.0 hours
- SITHPAT001 Produce Cakes24.0 hours
- SITHPAT002 Produce Gateaux, Torten And Cakes60.0 hours
- SITHPAT003 Produce Pastries24.0 hours
- SITHPAT004 Produce Yeast-Based Bakery Products42.0 hours
- SITHPAT005 Produce Petits Fours30.0 hours
- SITHPAT006 Produce Desserts100.0 hours
- SITXFSA001 Use Hygienic Practices For Food Safety15.0 hours
- SITXFSA002 Participate In Safe Food Handling Practices40.0 hours
- SITXHRM001 Coach Others In Job Skills20.0 hours
- SITXINV002 Maintain The Quality Of Perishable Items10.0 hours
- SITXWHS001 Participate In Safe Work Practices12.0 hours
- SITHCCC015 Produce And Serve Food For Buffets25.0 hours
- SITHFAB005 Prepare And Serve Espresso Coffee30.0 hours
- SITHFAB007 Serve Food And Beverage80.0 hours
- SITXINV001 Receive And Store Stock10.0 hours
- SITXWHS002 Identify Hazards, Assess And Control Safety Risks30.0 hours
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
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