SIT40716 Certificate IV in Patisserie - International

CRICOS code: 094654F
Local students click here.

Next intake February 2022
LocationsGeelong City Campus
DurationFull-time: 6 months

Course description

Do you dream of running your own patisserie kitchen? This course is designed for experienced industry professionals and equips you with a pastry chef qualification, along with additional management and leadership skills to operate at a supervisory level. You will be taught by some of the best pastry chefs in the business and you will learn about yeast goods, pastries, bakery products for patisseries, marzipan work, petit fours, gateauxs, tortes and cakes, sugar work and speciality chocolate items. You will also find out about food hygiene procedures, receiving and storing supplies, stock control, catering revenue and quality control of food, safety, finance and management units.

You can choose to study on-campus, or undertake a traineeship while you are working in the industry. Once you have completed a Certificate III in Commercial Cookery/Patisserie, or a Certificate IV in Commercial Cookery you can gain recognition towards this qualification via a bridging program, (for domestic students only). Our practical classes require a uniform and some specialist equipment, see the fees tab below.

Please contact Customer Service on 5213 7964 to discuss your options.

Work placement/industry experience

How often do I attend?

  • Full time 3 - 4 days per week
  • This course is designed to simulate conditions in a restaurant environment and you may be required to attend classes between 8.00am and 10.00pm | Monday to Friday

How often do I attend?

FT - 3 days per week | usually Tuesday, Wednesday and Thursday | at least 20 hours

Possible career outcomes

  • Pastry chef (supervisor/team leader)
  • Catering manager
  • Pâtissier

Changes to delivery due to COVID-19
While The Gordon is permitted to deliver face-to-face teaching in compliance with current Government guidelines and COVIDSafe restrictions, many courses will utilise a blend of remote and on-campus learning. Find out more about delivery changes here.

How to apply

  1. View how to apply to find out what documents you will need to complete your application.
  2. Submit your application through your education agent using the forms below or apply online by selecting an intake from the application and attendance table below.

If you need help, contact the International team.

Submission of an application does not guarantee a place in the course.

Applications & attendance

IntakeApplicationsAttendanceClassesDuration 
2022 February
Geelong City Campus 
Open: 1 Jun 2021
Close: 1 Feb 2022 
Class DayStart: 8 Feb 2022
Tue,Wed,Thur 8am to 5pm
 
Full-time: 6 months  Apply  
2022 July
Geelong City Campus 
Open: 1 Jun 2021
Close: 1 Jul 2022 
Class DayStart: 12 Jun 2022
Tue,Wed,Thur 8am to 5pm
 
Full-time: 6 months  Apply  
2023 February
Geelong City Campus 
Open: 1 Jul 2021
Close: 1 Feb 2023 
Class DayTimetable to be advised
 
Full-time: 6 months  Apply  
2023 July
Geelong City Campus 
Open: 1 Jul 2021
Close: 1 Jul 2023 
Class DayTimetable to be advised
 
Full-time: 6 months  Apply  

 

Note: Students are required to undertake some self-paced learning and assessment activities outside of class time.

Please refer to our key dates and orientation webpage here.

We reserve the right to close course intakes early. Many courses have limited places and high demand. Early applications are recommended. We reserve the right to cancel intakes and courses if there are insufficient student numbers.

  • Applicants must be 17 years and over at the time of course commencement
  • Applicants are expected to have literacy skills at Year 11 or Australian Core Skills Framework Level 3 and numeracy skills at Year 10 or Australian Core Skills Framework Level 2
  • Must hold Certificate III in Commercial Cookery or Patisserie or significant work experience in the field
  • Apprenticeship and traineeship applicants must be currently employed under a training contract and referred by their employer
  • You must reside in Victoria to access Victorian Government Subsidised Fees and any incentive such as Job Trainer. Full fees apply to all non-Victorian residents.

Each student must complete a pre-training review as part of their application. The outcome of your pre-training review assists our teachers and trainers to better understand your capabilities prior to training and enables you to be matched to the right program. Your literacy and numeracy skills will be evaluated and you may be required to undertake a separate assessment. Follow this link for more information about literacy and numeracy skills .

Practice tests

In order to prepare for your LLN, you may wish to attempt some practise tests in which you will find similar questions (with solutions too). These practice tests are not VSL approved but may be similar in question type and level of difficulty to what may be asked in the VSL approved LLN. Click here for practice tests. Please note, the VSL approved LLN cannot be resat within 3 months of undertaking it.

Academic:

Applicants must have completed SIT31016 Certificate III in Patisserie.

English:

IELTS Academic overall score of 5.5 with no band below 5.0 (or equivalent); or completion of Australian Year 12; or a qualification undertaken in Australia at Certificate IV or higher and completed within the past 5 years; or university studies in Australia of at least 2 years duration.

*Applicants from specified countries may be exempt from English Language Requirements for admissions purposes. Such students will still need to provide evidence of meeting minimum English requirements for visa purposes. Check the list of exempt countries for more information.

Age/other requirements:

You must be 18 years or over at the time of course commencement.

  • Applicants must be 17 years and over at the time of course commencement
  • Applicants are expected to have literacy skills at Year 11 or Australian Core Skills Framework Level 3 and numeracy skills at Year 10 or Australian Core Skills Framework Level 2
  • Must hold Certificate III in Commercial Cookery or Patisserie or significant work experience in the field
  • Apprenticeship and traineeship applicants must be currently employed under a training contract and referred by their employer

Personal Learning Requirements

There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.

Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.

Selection mode

Core Code Hours
Coach others in job skills SITXHRM001 20
Coordinate cooking operations SITHKOP005 100
Design and produce sweet buffet showpieces SITHPAT010 30
Implement and monitor environmentally sustainable work practices BSBSUS401 40
Implement and monitor work health and safety practices SITXWHS003 30
Lead and manage people SITXHRM003 60
Maintain the quality of perishable items SITXINV002 10
Manage conflict SITXCOM005 20
Manage diversity in the workplace BSBDIV501 60
Manage finances within a budget SITXFIN003 30
Model sugar-based decorations SITHPAT009 48
Monitor work operations SITXMGT001 20
Participate in safe food handling practices SITXFSA002 40
Prepare and model marzipan SITHPAT007 24
Prepare dishes using basic methods of cookery SITHCCC005 45
Prepare food to meet special dietary requirements SITHCCC018 75
Produce cakes SITHPAT001 24
Produce chocolate confectionery SITHPAT008 60
Produce desserts SITHPAT006 100
Produce gateaux torten and cakes SITHPAT002 60
Produce pastries SITHPAT003 24
Produce petits fours SITHPAT005 30
Produce yeast-based bakery products SITHPAT004 42
Use cookery skills effectively SITHCCC011 50
Use food preparation equipment SITHCCC001 25
Use hygienic practices for food safety SITXFSA001 15
Elective units Code Hours
Clean kitchen premises and equipment SITHKOP001 13
Develop menus for special dietary requirements SITHKOP004 15
Participate in safe work practices SITXWHS001 12
Prepare and serve espresso coffee SITHFAB005 30
Prepare and serve non-alcoholic beverages SITHFAB004 20
Use food preparation equipment to prepare fillings FBPRBK2002 40

 

Please note that the electives listed are those delivered by The Gordon but you may not be required to complete all of these to successfully complete this qualification. In order to clarify what is required to complete this qualification, please check https://training.gov.au/Home/Tga. If you have completed any units previously, you may be eligible for Recognition of Prior Learning. Find out more about RPL here.

Assessment is based on:

  • Hands-on projects
  • Workplace tasks
  • Written assignments
FeesRateUnitIndicative Course HoursIndicative Tuition Payable by StudentMax. Indicative Government Subsidy Total
Concession Tuition AUD $0.58 per hour 618 AUD $358.00 AUD $14,322.00
Standard Tuition AUD $2.89 per hour 618 AUD $1,786.00 AUD $14,322.00
Full Fee Tuition AUD $14.73 per hour 618 AUD $9,103.00

Add the costs below to your relevant tuition fee

Materials AUD $2,165.00 once
Education Levy AUD $92.70
Equipment Levy AUD $40.00 once

 

All fees and charges are correct at time of publication but may change without notice. The student tuition fees are indicative only. Additional fees may apply. Where GST is applicable to any courses or materials, the fee displayed is inclusive of the GST.

Which fee will I pay?

Your fees will be charged according to your eligibility for government funding. For more information, visit our Fees & Payments pages.

Fee help and student loans

VET Student Loans are available for eligible students for tuition fees only. The current years maximum loan cap is $

Payment plans may be available for eligible students who need assistance to manage their fee payments.

Fees are based on current year and are subject to change for future years. Fees are charged upon course offer and must be paid to obtain the Confirmation of Enrolment (CoE). Contact the international office for detailed information or see fees, payments and refunds. More information.

Total tuition fee:

$6,949

Total approx. materials and courses expenses:

AUD $688

Many Gordon courses offer pathways to higher qualifications within The Gordon and in some cases, to university degrees. Your Gordon course may provide credit points which could reduce further study time. Follow the link to find more information about pathways, or contact Customer Service.

Date published: 21/09/2021 12:01:53 PM
SIT40716-Certificate-IV-in-Patisserie

Our training is delivered with Victorian and Commonwealth Government funding. | Authorised by the Victorian Government, Melbourne.

ABN: 27 241 053 246. | TOID: 3044 | CRICOS Provider No. 00011G | © Gordon Institute of TAFE 2014

The Gordon acknowledges Aboriginal and Torres Strait Islander people as the traditional custodians of the land on which we work, study and do business.
The Gordon is an inclusive workplace and welcomes people of any age, culture, religion, gender, sexuality and ability.