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Certificate IV in Patisserie Course Code SIT40721 Non-apprenticeship

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Duration
  • Full Time
  • 1 year
Delivery
  • On Campus
Intakes
Campus
  • Glen Waverley

This course is not available for International Students

Course Overview

The SIT40721 Certificate IV in Patisserie at Holmesglen develops specialised practical and supervisory skills for working as a pastry chef in commercial kitchens and patisserie environments. Through hands-on training in Holmesglen's simulated commercial kitchens, you'll develop skills in producing chocolate, desserts, cakes, pastries and buffet showpieces, while building knowledge of food safety, dietary requirements and kitchen operations.<p><p>You'll also develop skills in team coordination and supervising kitchen operations, reflecting the responsibilities associated with working at a Certificate IV level. The course includes two weeks of industry placement, giving you opportunities to apply your patisserie skills and knowledge in a professional workplace.</p><p>This non-apprenticeship qualification prepares you for opportunities in patisseries, restaurants, hotels, cafés, catering operations, clubs, pubs and other hospitality businesses where patisserie products are prepared and served.

Career Opportunities

  • Pastry chef / chef patisserie
  • Chef de partie
  • Sous chef
  • Kitchen supervisor or team leader

Pathway to further studies

  • <a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/cookery/vocational-education/certificate-iv-in-kitchen-management">SIT40521 Certificate IV in Kitchen Management</a>
  • <a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/hospitality/vocational-education/diploma-of-hospitality-management">SIT50422 Diploma of Hospitality Management</a>

Studying the Certificate IV in Patisserie at Holmesglen

Study the SIT40721 Certificate IV in Patisserie at Holmesglen's <a href="https://www.holmesglen.edu.au/about-us/campuses/glen-waverley">Glen Waverley campus</a>, where you'll refine your patisserie skills through extensive practical training in modern commercial kitchens.<p>You'll work with commercial kitchen equipment while producing a range of patisserie products and developing specialist techniques, precision and consistency. Training also extends beyond production skills to leadership, supervision, food safety and kitchen management, reflecting the responsibilities of senior and supervisory roles in professional patisserie environments.<p>You'll learn with experienced Holmesglen patisserie teaching staff, combining demonstrations, practical kitchen sessions and classroom learning. Your training also includes two weeks of industry placement, giving you the opportunity to apply your skills and experience the day-to-day operation of a professional hospitality workplace.

Entry Requirements

To be eligible for the SIT40721 Certificate IV in Patisserie, you must:<br>• Be at least 17 years of age when you commence the course. <p><strong>Practical placement requirements</strong><br>The course includes two weeks of practical placement, totalling 40 hours, in a restaurant or café approved by Holmesglen.<p>Before commencing placement, you must meet any evidence, screening or compliance requirements relevant to your placement provider. Depending on the host organisation, these may include immunisation records, licences or registrations, a Working with Children Check, NDIS Worker Screening Check, National Police Check or Food Handler Certificate.
Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview. These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.

Recognition of prior learning

You may be able to reduce the number of units to be studied in your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.

Course Structure

TimeTable

The SIT40721 Certificate IV in Patisserie is delivered over two semesters. You'll attend face-to-face classes on campus four days per week, with approximately 6.5 hours of scheduled training each day.<p><strong>Units of competency</strong><p>To achieve this qualification, you must successfully complete 32 units of competency: 26 core units and 6 elective units.<p>Elective units have been selected by Holmesglen based on industry consultation and the packaging rules for this qualification.<p><strong>Practical placement</strong><p>You'll complete two weeks of practical placement in a restaurant or café approved by Holmesglen teaching staff. During the placement, you'll complete 20 hours per week, for a total of 40 hours of industry placement.
Unit code Unit name
SITXFSA005 Use hygienic practices for food safety
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHPAT013 Produce pastries
SITXCOM010 Manage conflict
SITHPAT014 Produce yeast-based bakery products
SITXINV006 Receive, store and maintain stock
SITHPAT015 Produce petits fours
SITXFSA006 Participate in safe food handling practices
SITHCCC034 Work effectively in a commercial kitchen
SITHCCC042 Prepare food to meet special dietary requirements
SITHPAT018 Produce chocolate confectionery
SITHKOP013 Plan cooking operations
SITXWHS007 Implement and monitor work health and safety practices
SITHPAT016 Produce desserts
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXFIN009 Manage finances within a budget
BSBTWK501 Lead diversity and inclusion
SITHPAT011 Produce cakes
SITHPAT012 Produce specialised cakes
SITHPAT019 Model sugar-based decorations
SITXHRM008 Roster staff
SITXHRM007 Coach others in job skills
SITHPAT017 Prepare and model marzipan
SITHPAT020 Design and produce sweet showpieces
Unit code Unit name
SITHCCC038 Produce and serve food for buffets
SITHFAB025 Prepare and serve espresso coffee
SITXCCS015 Enhance customer service experiences
SITXFSA008 Develop and implement a food safety program
SITHKOP010 Plan and cost recipes
HLTAID011 Provide First Aid

Assessment

Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.

How to apply

Direct

Click the ‘apply’ button below to start your application. Our Holmesglen team will reach out to discuss your study options and pre-training requirements.

No ‘apply’ button? Click ‘enquire online’ to register your interest for our next available intake. 

Visit How to Apply for more information on the application process.

Recruitment

Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.

Find out more about your rights and obligations as a student and the services we provide at Holmesglen.

Outcomes

Qualification and Recognition

On completion of this course, you will receive the SIT40721 Certificate IV in Patisserie.

Industry Connections

Fees

Tuition fees GST exempt Cost
Full Fee $20,397
Government subsidised $6,734
Concession $1,347
Mandatory Non-Tuition Fees Cost
Materials fee $1,655
Activities fee $125
General Services Fee $85 Per Semester
General Services Fee (Concession) $43 Per Semester

The General Services Fee (GSF) at Holmesglen is a mandatory annual fee applicable to all students enrolled in Certificate I through Advanced Diploma courses. This fee supports various student services such as counselling, welfare support, and learning assistance provided by our dedicated student support and wellbeing teams. For more details on the GSF and its specific allocations, please visit the <a title=" General Services Fee page" href="/current-students/course-resources/fees-and-payments/General-Services-Fee.html">General Services Fee (GSF) page</a>.

Additional Course Cost

The indicative additional course costs for this course are $1200. <br>This is for items including, but not limited to: <br>• cooks uniform including checkered pants, white jacket and non-slip enclosed toe shoes - $270 <br>• toolkit / knife set - from $455.00 <br>• extra activities ‘Paddock to plate’ excursion (optional) - $350

All fees are indicative only. Your fees will be calculated on your individual circumstances at the time of enrolment. Training is delivered with Victorian and Commonwealth funding. <a href="/study-with-us/tafe-study/tafe-fees-and-funding">Find out now if you are eligible for Government-subsidised fees or Concession. </a>

 

Overview
Entry Requirements
Course Structure
How to Apply
Outcomes
Fees
FAQs
Apply now
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