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Certificate IV in Patisserie

Advance your pastry chef career with our patisserie course, which will provide you with the skills to confidently apply for positions such as pastry chefs with a supervisory or team leader role in the kitchen.

After completing this culinary course, you’ll be ready and able to operate independently or with limited guidance from others and use discretion to solve non routine problems.

Some of the amazing skills you will learn in this course include how to:

  • prepare cakes and pastries
  • create gateaux, torten and cakes
  • make yeast-based bakery products
  • produce petits fours
  • prepare and model marzipan
  • design and produce sweet buffet showpieces

You will also learn key skills to assist in the day to day running of a business, such as how to:

  • manage conflict
  • manage finances within a budget
  • coach others in job skills
  • lead and manage people
  • monitor work operations

If you are a citizen or permanent resident of Australia and meet the selection criteria, you may have the opportunity to complete a semester of this course overseas with one of our Global Education Network (GEN) partners in the United States of America and Canada. You must have a strong academic record and demonstrate your ability to represent Box Hill Institute in a professional manner.

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National Code SIT40716
Study Areas Culinary Arts
Study Level Certificate IV
Study Type Local
Study Mode

FT: 6 months (4 days per week)
Course Type Victorian TAFE Course
Campuses Box Hill Campus​​

Tuition Fee Type Estimated Fee
Gov. Subsidised - Standard $4,445.00
Gov. Subsidised - Concession $889.00
Full Fee $18,777.00
Service Fees Estimated Annual Fees
Service & Amenities* $155.00
Core Skills Support** $75.00
Annual Material Fees $1,857.80
Retain Course Items*** No fee applies


* Does not apply to VETiS or Short course students.

** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.

***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).

Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for 2019 and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.

This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments

January and July

Full time: 6 months (after successful completion of Certificate II in Patisserie - 12 months)

Box Hill

You must have completed the Certificate III in Patisserie or equivalent with a pass.  However we will consider relevant senior employment experience in the industry. 

PRE-TRAINING REVIEW

To assist prospective students to determine whether a course is suitable and appropriate for the individual needs the Institute and CAE 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.

Successful completion will enable you to apply for the Diploma of Hospitality Management then the Bachelor of Hospitality Management with credit for your previous study.

Direct entry

This course is government accredited and has national recognition

The qualification is aligned with the Australian Qualification Framework (AQF) level 4

This course will provide you with the skills to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

Possible job titles include chef de partie or chef patissier.

Code

Title

Hours
BSBSUS401 IMPLEMENT AND MONITOR ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 40.0

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SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

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SITHCCC001 USE FOOD PREPARATION EQUIPMENT 25.0

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SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY 45.0

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SITHCCC011 USE COOKERY SKILLS EFFECTIVELY 50.0

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SITHPAT001 PRODUCE CAKES 24.0

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SITHPAT002 PRODUCE GATEAUX, TORTEN AND CAKES 60.0

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SITHPAT003 PRODUCE PASTRIES 24.0

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SITHPAT004 PRODUCE YEAST-BASED BAKERY PRODUCTS 42.0

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SITHPAT005 PRODUCE PETITS FOURS 30.0

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SITHPAT006 PRODUCE DESSERTS 100.0

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SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES 40.0

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SITXHRM001 COACH OTHERS IN JOB SKILLS 20.0

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SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS 10.0

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BSBDIV501 MANAGE DIVERSITY IN THE WORKPLACE 60.0

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SITXCOM005 MANAGE CONFLICT 20.0

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SITXFIN003 MANAGE FINANCES WITHIN A BUDGET 30.0

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SITXHRM003 LEAD AND MANAGE PEOPLE 60.0

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SITXMGT001 MONITOR WORK OPERATIONS 20.0

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SITXWHS003 IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES 30.0

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SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS 75.0

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SITHPAT008 PRODUCE CHOCOLATE CONFECTIONERY 60.0

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BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20.0

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SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT 13.0

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SITXWHS001 PARTICIPATE IN SAFE WORK PRACTICES 12.0

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SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS 25.0

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SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE 30.0

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SITHFAB007 SERVE FOOD AND BEVERAGE 80.0

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SITXWHS002 IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS 30.0

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SITXCCS007 ENHANCE CUSTOMER SERVICE EXPERIENCES 40.0

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Last updated: December 13, 2018 09:08am