About the course
About the course
Advance your pastry chef career with our patisserie course, which provides you with the skills to confidently apply for roles, such as that of a pastry chef with a supervisory or team leader role in the kitchen.
Completing our patisserie course will position you to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Some of the amazing skills you'll 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'll 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're 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 or 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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Course Details
- Intake Dates & Course Length
- Career Outcomes
- Entry and Academic Requirements
- English Language Requirements
- Applying
- Pathways & Accreditation
- Fees
- Course Structure
-
Last updated:
24 Sep 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
Full time: 6 months (after successful completion of Certificate III in Patisserie or equivalent - 12 months)
Class times: 4 days per week
Career Outcomes
This course provides 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, with possible roles including that of a chef de partie or chef patissier
Entry and Academic Requirements
International students must have successfully completed the Certificate III in Patisserie or equivalent with a pass.
If you do not meet the entry requirements for this course, you may apply for the Certificate III in Patisserie with this course as a package offer.
PLEASE NOTE: Box Hill Institute only accept enrolments from International students who are 18 years of age or above at the time of course commencement.
English Language Requirements
A minimum IELTS overall score of 5.5 (Academic) with no band less than 5.0 or approved equivalent.
For other accepted tests, please visit the English Language Requirements page.
Applying
International students please apply through:
- an authorised representative in your country
- a Box Hill Institute booth at an education exhibition
- or direct to Box Hill Institute
See how to apply or contact the international office for more information.
Pathways & Accreditation
Successful completion enables you to apply for the Diploma of Hospitality Management then the Bachelor of Hospitality Management with credit for your previous study.
International students: you may wish to apply or packaged this course with the 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 4
Fees
| International | |
| Tuition Fee | $10,170 |
| Service Fee | $166 |
| Material Fee | $1,050 |
| Retain Course Items | $0 |
| Estimated Fee | $11,386 |
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 study 32 units (including 16 units that will be completed as part of the SIT31016 Certificate III in Patisserie and the remaining 16 will be completed during your one semester of SIT40716 Certificate IV in Patisserie)
It is a Box Hill Institute requirement for students to have completed the SIT31016 Certificate III in Patisserie before enrolling in the SIT40716 Certificate IV in Patisserie.
- BSBDIV501 Manage Diversity In The Workplace60.0 hours
- BSBSUS401 Implement And Monitor Environmentally Sustainable Work Practices40.0 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
- SITHCCC018 Prepare Food To Meet Special Dietary Requirements75.0 hours
- SITHKOP005 Coordinate Cooking Operations100.0 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
- SITHPAT007 Prepare And Model Marzipan24.0 hours
- SITHPAT008 Produce Chocolate Confectionery60.0 hours
- SITHPAT009 Model Sugar-Based Decorations48.0 hours
- SITHPAT010 Design And Produce Sweet Buffet Showpieces30.0 hours
- SITXCOM005 Manage Conflict20.0 hours
- SITXFIN003 Manage Finances Within A Budget30.0 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
- SITXHRM003 Lead And Manage People60.0 hours
- SITXINV002 Maintain The Quality Of Perishable Items10.0 hours
- SITXMGT001 Monitor Work Operations20.0 hours
- SITXWHS003 Implement And Monitor Work Health And Safety Practices30.0 hours
- SITHKOP002 Plan And Cost Basic Menus30.0 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.
- SITHFAB007 Serve Food And Beverage80.0 hours
- SITHFAB005 Prepare And Serve Espresso Coffee30.0 hours
- SITHKOP006 Plan Catering For Events Or Functions40.0 hours
- SITXCCS007 Enhance Customer Service Experiences40.0 hours
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