Certificate III in Commercial Cookery/Certificate IV in Patisserie

Certificate

This unique course gives you the flexibility to explore both cookery and patisserie, and expands your potential employment opportunities both domestically and globally.

Key details

Degree Type

Certificate

Duration

2 years full-time

Course Code

SIT40721, SIT30821

Study Mode

In person

Intake Months

Feb, Jul

Domestic Fees

$12,137 per year / $23,137 total

About this course

Course Description

This unique course gives you the flexibility to explore both cookery and patisserie, and expands your potential employment opportunities both domestically and globally.

This intensive course provides you with strong fundamental skills, practical experience and industry participation across commercial cookery and patisserie.

By adding patisserie skills to your cookery repertoire, you could be the next generation's desserts sensation and an asset to any culinary team.

Entry requirements

Selection Requirements

Pre-Training Review

A Literacy, Language and Numeracy assessment – which should take between 30-60 minutes.
Proof of ID
Pre-Training Review Form - This is not a test – it is a government requirement you must complete before we can offer you a place. It allows us to understand why you would like to study your course and what your careers goals are. We can also ensure that you enrol in the course that is the best fit for you.

Study locations

Melbourne

Course structure

Course Structure

The Dual Qualification including the Certificate III Cookery (SIT30821) & Certificate IV Patisserie (SIT40721) is an intensive full-time course, completed over a two year period. The course is divided into four stages, with students studying Patisserie and Cookery units simultaneously in each of these stages.

Part of this program includes the units SITHCCC034 - Work effectively in a commercial kitchen, and SITHCCC043 Work effectively as a cook, that require you to safely and hygienically prepare, cook and present menu items for food service periods that could cover:

Breakfast
Lunch
Dinner
Special Functions

CERTIFICATE III IN COMMERCIAL COOKERY (SIT30821)

STAGE 1

SITHKOP009 Clean kitchen premises and equipment

SITXFSA005 Use hygienic practices for food safety

SITXWHS005 Participate in safe work practices

SITHCCC028 Prepare appetisers and salads

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC029 Prepare stocks, sauces and soups

SITXINV006 Receive, store and maintain stock

SITHCCC023 Use food preparation equipment

STAGE 2

SITXHRM007 Coach others in job skills

SITHCCC036 Prepare meat dishes

SITHCCC035 Prepare poultry dishes

SITHCCC037 Prepare seafood dishes

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031 Prepare vegetarian and vegan dishes

SITHCCC025 Prepare and present sandwiches

SITXFSA006 Participate in safe food handling practices

STAGE 3

SITHCCC040 Prepare and serve cheese

SITHCCC042 Prepare food to meet special dietary requirements

SITHCCC041 Produce cakes, pastries and breads

SITHPAT016 Produce desserts

SITHCCC039 Produce pates and terrines

BSBSUS211 Participate in sustainable work practices

STAGE 4

SITHKOP010 Plan and cost recipes

SITXCCS014 Provide service to customers

SITHCCC043 Work effectively as a cook

CERTIFICATE IV IN PATISSERIE (SIT40721)

Stage 1

SITHPAT011 Produce cakes

SITHPAT013 Produce pastries

SITHPAT014 Produce yeast-based bakery products

SITHPAT017 Prepare and model marzipan

BSBTWK501 Lead diversity and inclusion

SITXCOM010 Manage conflict

Stage 2

SITXHRM008 Roster staff

SITHPAT016 Produce desserts

SITHPAT012 Produce specialised cakes

SITHPAT015 Produce petits fours

Stage 3

SITHKOP013 Plan cooking operations

SITHCCC034 Work effectively in a commercial kitchen

SITHPAT020 Design and produce sweet showpieces

SITXMGT004 Monitor work operations

SITXHRM009 Lead and manage people

Stage 4

SITXFIN009 Manage finances within a budget

SITHPAT018 Produce chocolate confectionery

SITHPAT019 Model sugar-based decorations

FBPRBK4005 Apply advanced finishing techniques for specialty cakes

SITXWHS007 Implement and monitor work health and safety practices

William Angliss Institute