Course Overview

About This Course

This qualification is designed for pastry chefs who possess a broad range of patisserie skills and a solid understanding of kitchen operations. These chefs can produce various patisserie products with a degree of independence and under limited supervision, adhering to established plans, policies, and procedures. It is important for professionals holding this qualification to apply their skills in line with relevant Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice. Currently, there are no specific requirements for occupational licensing, certification, or legislation associated with this qualification. This qualification will be delivered over 84 weeks including 66 weeks of training and assessment and 18 weeks of holidays. You will be required to attend face-to-face 20 hours per week training and assessment in a classroom. Location of Delivery: QLD – Gold Coast, Level 1, 9 Bay Street, SOUTHPORT, Queensland 4215.

Eligibility

Entry Requirements

Requirements

Although the training package does not stipulate any entry requirements for this training product, HTA has the following entry requirements in place for international students: Be at least 18 years of age. Participate in a course entry interview (pre-enrolment review) to determine suitability of the course and additional support needs. Undertake HTA's ACSF Level 5 LLND assessment. Must have access to and bring their own portable device (laptop or iPad and other tablets with a keyboard) to class with up-to-date Microsoft Office suite (Word, PPT, Outlook, Excel). Must provide evidence of English Language proficiency. English Language Requirements: Prospective students who are not exempt from providing English test results must have taken any of the following test types and achieved the minimum score in the last three (3) years: IELTS minimum 6.0 (or 5.5 with at least 10 weeks ELICOS, or 5.0 with at least 20 weeks ELICOS); TOEFL iBT minimum 64 (or 46 with at least 10 weeks ELICOS, or 35 with at least 20 weeks ELICOS); Cambridge English: Advanced (CAE) minimum 169 (or 162 with at least 10 weeks ELICOS, or 154 with at least 20 weeks ELICOS); PTE Academic minimum 50 (or 42 with at least 10 weeks ELICOS, or 36 with at least 20 weeks ELICOS); Occupational English Test B for each test component. For domestic students: Be at least 18 years of age. Participate in a course entry interview (pre-enrolment review) to determine suitability of the course and additional support needs. Undertake HTA's ACSF Level 5 LLN assessment. Must have access to and bring their own portable device (laptop or iPad or other tablet with a keyboard) to class with an up-to-date Microsoft Office suite (Word, PowerPoint, Outlook, Excel). For international students, it is a condition of entry that upon acceptance, you must provide evidence of having an Australian Student Visa (subclass 500).

Career & Study Pathways

Where this takes you

Career Opportunities

This qualification enables individuals to work in a range of establishments where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

Course Content

Units of Competency

All Units25 units

SITHCCC023

Use food preparation equipment

Core

SITHCCC027

Prepare dishes using basic methods of cookery

Core

SITHCCC028

Prepare appetisers and salads

Core

SITHCCC029

Prepare stocks, sauces and soups

Core

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

Core

SITHCCC031

Prepare vegetarian and vegan dishes

Core

SITHCCC035

Prepare poultry dishes

Core

SITHCCC036

Prepare meat dishes

Core

SITHCCC037

Prepare seafood dishes

Core

SITHCCC041

Produce cakes, pastries and breads

Core

SITHCCC042

Prepare food to meet special dietary requirements

Core

SITHCCC043

Work effectively as a cook

Core

SITHKOP009

Clean kitchen premises and equipment

Core

SITHKOP010

Plan and cost recipes

Core

SITHPAT016

Produce desserts

Core

SITXFSA005

Use hygienic practices for food safety

Core

SITXFSA006

Participate in safe food handling practices

Core

SITXHRM007

Coach others in job skills

Core

SITXINV006

Receive, store and maintain stock

Core

SITXWHS005

Participate in safe work practices

Core

BSBSUS211

Participate in sustainable work practices

Elective

SITHCCC040

Prepare and serve cheese

Elective

SITHCCC038

Produce and serve food for buffets

Elective

SITHCCC026

Package prepared foodstuffs

Elective

SITXCOM007

Show social and cultural sensitivity

Elective

Common Questions

Frequently Asked Questions

How long does the Certificate IV in Patisserie take to complete?

This qualification will be delivered over 84 weeks including 66 weeks of training and assessment and 18 weeks of holidays. You will be required to attend face-to-face 20 hours per week training and assessment in a classroom.

What are the English language requirements for international students?

Prospective students must have taken an approved English test in the last three (3) years. Minimum scores include: IELTS 6.0, TOEFL iBT 64, Cambridge English: Advanced 169, PTE Academic 50, or Occupational English Test B for each component. Lower scores may be accepted with at least 10 or 20 weeks of ELICOS study. You are not required to provide evidence if you are a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland, among other exemption categories.

What further study pathways are available after completing this qualification?

You may enrol in the following qualification/s upon the completion of this program to further enhance your knowledge and skills: Diploma of Hospitality Management and Advanced Diploma of Kitchen Management.

What uniform and equipment will I need for this course?

All hospitality students will be given (charges included in fees) one full set of chef's uniform through the designated supplier. The chef's uniform consists of: Chef's jacket, Trousers, Apron, Chef's hat, Protective footwear, and a full set of knives for all practical classes (to be always locked). All students must wear the full set of chef's uniform when they attend training in the commercial kitchen.

How will I be assessed throughout the course?

Assessment is based on the principles of competency-based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. Assessment for each unit of competence will be through a combination of classroom-based and work placement tasks. Classroom-based assessment includes, but is not limited to: Classroom exercises, Assignments, Practical demonstrations, Group activities, Projects, and Verbal and/or written questions. Students may be assessed by a combination of continuous assessment and examinations.

Application

How to Apply

Three simple steps to get enrolled

Step 01

Enquire

Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.

Step 02

Submit Documents

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Step 03

Get Enrolled

Receive your offer letter and confirm your enrolment. Welcome to the course!

Processing time: Offer letter issued within approximately 1 business days.

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Certificate IV in Patisserie

About This Course

Entry Requirements

Where this takes you

Units of Competency

Frequently Asked Questions

How to Apply

Hear From the Students