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SIT40716 Certificate IV in Patisserie~ - International

CRICOS code:
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Next intake To be advised
LocationsGeelong City Campus
DurationFull-time: 6 months

Course description

Are you an experienced industry professional looking for more than a standard patisserie qualification or perhaps dreaming of managing a professional bakery or kitchen? This course will equip you with the skills for both!

This course will equip you with advanced patisserie skills specialising in chocolate and artisan sugar work, and management and leadership skills to operate at a supervisory level. You will learn all facets of organising a professional kitchen, including hygiene and safety procedures, staffing, environmental considerations, seasonal produce, quality control, stock control, catering revenue and costs, finance, leadership, management and human resources. You will have the opportunity to practice the skills learnt to run a series of live events, both on campus and externally.

Completing Certificate III in Patisserie is a requirement for enrolling in the Certificate IV course.

Wondering if this industry will suit you?

We have created a very short course quiz to help you gain a little more understanding of what is required and whether you might enjoy a role in this industry. Take the quiz here.

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

~ This course is in transition.

The course code, title, units and content may change in future. Further information will be provided on The Gordon website, upon enrolment and/or during the course of your training.

Possible career outcomes

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

Applications & attendance

IntakeApplicationsAttendanceClassesDuration 
2023 July
Geelong City Campus Open: 1 Jul 2021
Close: 29 Aug 2022 Class DayStart: 11 Jul 2023
Timetable to be advised
 Full-time: 6 months    
2024 February
Geelong City Campus Open: 25 May 2022
Close: 29 Aug 2022 Class DayTimetable to be advised
 Full-time: 6 months    
2024 July
Geelong City Campus Open: 25 May 2022
Close: 29 Aug 2022 Class DayTimetable to be advised
 Full-time: 6 months    

 

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 Free TAFE. 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) – Equivalents can be found on our English language equivalency page.
 
*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 Units 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
Electives Units Code Hours
Develop and implement a food safety program SITXFSA004 50
Package prepared foodstuffs SITHCCC004 15
Prepare and serve espresso coffee SITHFAB005 30
Prepare and serve non-alcoholic beverages SITHFAB024 20
Show social and cultural sensitivity SITXCOM007 20
Use food preparation equipment to prepare fillings FBPRBK2002 40
Use hygienic practices for food safety SITXFSA005 15

 

Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification. If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT). Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL). Find out more about CT or RPL here.

Assessment is based on:

  • Hands-on projects
  • Workplace tasks
  • Written assignments

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:

$7,600

Total approx. materials and courses expenses:

FeesRateUnit
Materials AUD $595.00 Once
Equipment Levy AUD $40.00 Once

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: 2/05/2023 10:00:35 AM
SIT40716-Certificate-IV-in-Patisserie