Education Access Australia

 
Education Access Australia
17-35 Abbotsford Street,‎ West Melbourne, Victoria 3003, Australia
Phone: +61 3 9654 3433 | Fax: +61 3 9654 3455 | Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
ABN: 45 101 976 596. CRICOS No: 02450B, RTO ID: 21265

Home Courses Hospitality SIT40716 Certificate IV in Patisserie

Sunday19 August 2018

SIT40716 Certificate IV in Patisserie

CRICOS CODE 096965G

COURSE DESCRIPTION

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification
  • IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

COURSE DURATION

This course will be delivered over 76 weeks (approximately 1.5 year) of full time study including holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.

DELIVERY MODE

This course is classroom based face to face delivery assessments will consist of: (but not limited to)

  • Written Assessments
  • Projects
  • Observation
  • Case study
  • Practicals.

TARGET GROUP

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a chef patissier.

PATHWAYS INTO THE QUALIFICATION

Individuals may enter SIT40716 - Certificate IV in Patisserie with limited or no vocational experience and without a lower level qualification.

PATHWAYS FROM THE QUALIFICATION

After achieving SIT40716 - Certificate IV in Patisserie, individuals could progress to the SIT50416 Diploma of Hospitality.

CAREER OPPORTUNITIES

This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Possible job titles include:

  • chef patissier
  • chef de partie

COURSE FEE

$AU 16,999

UNIT OF COMPETENCE

To attain the SIT40713 - Certificate IV in Patisserie, 32 units must be completed, consisting of 27 core units and 5 elective units.

Core Units
1 BSBSUS201 Participate in environmentally sustainable work practices
2 BSBWOR203B Work effectively with others
3 HLTAID003

Provide first aid

4 SITHCCC101 Use food preparation equipment
5 SITHCCC201 Produce dishes using basic methods of cookery
6 SITHCCC202 Produce appetisers and salads
7 SITHCCC203 Produce stocks, sauces and soups
8 SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
9 SITHCCC301 Produce poultry dishes
10 SITHCCC302 Produce seafood dishes
11 SITHCCC303 Produce meat dishes
12 SITHCCC307 Prepare food to meet special dietary requirements
13 SITHCCC308

Produce cakes, pastries and breads

14 SITHCCC309 Work effectively as a cook (WBT) 
15 SITHKOP101

Clean kitchen premises and equipment

16 SITHKOP302

Plan and cost basic menus 

17 SITHPAT306 Produce desserts
18 SITXFSA101 Use hygienic practices for food safety
19 SITXFSA201 

Participate in safe food handling practices

20 SITXHRM301 Coach others in job skills
21 SITXINV202 Maintain the quality of perishable items
22 SITXWHS101 Participate in safe work practices
Elective Units
23  SITHASC301

Produce Asian cooked dishes

24  SITHCCC304 Produce and serve food for buffets
25  SITXINV401 Control stock

Study in Melbourne logo