Certificate IV in Patisserie

Certificate

With this highly regarded course from Angliss, students develop competencies and study specialty units alongside completing units within the Certificate III Patisserie (SIT31021) program.

Key details

Degree Type

Certificate

Duration

1.5 years full-time

Course Code

SIT40721, 109459D

Study Mode

In person

Intake Months

Feb, May, Jul, Sep

Domestic Fees

$9,111 total

International Fees

$31,500 total

About this course

Course Description

With this highly regarded course from Angliss, students develop competencies and study specialty units alongside completing units within the Certificate III Patisserie (SIT31021) program. Students completing this course are highly sought after by industry.

You will develop skills, knowledge and artisan techniques in chocolate, cake decorating, showpieces, plated desserts, sugar work, contemporary gateaux and petit fours. Certificate IV in Patisserie (SIT40721) expands on this knowledge with independent and team-based patisserie challenges, industry relevant activities and events.

A work placement in the final semester, where you will explore your patisserie vocation with support from industry professionals, whilst still studying and focusing on work projects.

You do not need to complete the Certificate III Patisserie (SIT31021) program prior to applying for this course, this course is an extended version of the Certificate III program.

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

Sydney

Course structure

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

Stage 1

SITXFSA005 Use hygienic practices for food safety

SITHCCC023 Use food preparation equipment

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC034 Work effectively in a commercial kitchen

SITHFAB025 Prepare and serve espresso coffee

SITHPAT011 Produce cakes

SITHPAT013 Produce pastries

SITHPAT014 Produce yeast-based bakery products

SITHPAT017 Prepare and model marzipan

SITXFSA006 Participate in safe food handling practices

SITXHRM007 Coach others in job skills

SITXINV006 Receive, store and maintain stock

SITXWHS005 Participate in safe work practices

Stage 2

BSBSUS211 Participate in sustainable work practices

SITHCCC042 Prepare food to meet special dietary requirements

SITXMGT004 Monitor work operations

SITHCCC044 Prepare specialised food items

SITHPAT012 Produce specialised cakes

SITHPAT015 Produce petits fours

SITHPAT016 Produce desserts

SITHKOP010 Plan and cost recipes

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

Stage 3

FBPRBK4005 Apply advanced finishing techniques for specialty cakes

SITXCOM010 Manage conflict

SITHPAT018 Produce chocolate confectionery

SITHPAT019 Model sugar-based decorations

SITHPAT020 Design and produce sweet showpieces

SITXFIN009 Manage finances within a budget

SITXWHS007 Implement and monitor work health and safety practices

BSBTWK501 Lead diversity and inclusion

SITHKOP013 Plan cooking operations

Graduate outcomes

Graduate satisfaction and employment outcomes for Business & Management courses at William Angliss Institute.

75.7%

Overall satisfaction

82.4%

Skill scale

67.6%

Teaching scale

68.8%

Employed full-time

Data source