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SIT40716 Certificate IV in Patisserie~

CRICOS code:
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Next intake Ongoing 2023
LocationsGeelong City Campus
TraineeshipFull-time: 4 yrs

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.

Take advantage of Job Trainer! Eligible Victorian students who elect to use their one Job Trainer opportunity Material and resources fees still apply. Follow the link for further information and to check the eligibility criteria.

This is a JobTrainer Priority Course. All students who meet the Skills First eligibility criteria can access free or reduced tuition fees for this course. Follow the link for further information and to check the eligibility criteria.

~ 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

Apprenticeship and traineeship applicants

To become an apprentice or trainee, you will first need to find an employer willing to employ you. An Australian Apprenticeship Support Network Provider can assist you with this and will also start your application and enrolment process. Find a local provider here

Contact us

Are you ready to start an aged care traineeship or want to find out more?

 

IntakeApplicationsAttendanceClassesDuration 
2023 Ongoing
Geelong City Campus 
Open: 1 Aug 2022
Close: 15 Dec 2023 
Class DayTimetable supplied once admitted
 
Traineeship:Full-time: 4 yrs    

 

Students may need to complete some self-paced learning and assessment activities outside class time. This will be different for each course and will depend on a student’s level of skill and experience.

Class days and times in the above table are indicative. Prior to course commencement, changes may be necessary. Follow the link for more information on Attendance mode definitions. When you submit your application, please make sure you answer all the questions. Only successful applicants with complete applications will receive an offer. We issue offers as soon as possible. Follow the link for more information on Offer timing.

Many courses have limited places and high demand. We may close an intake before the date above. We recommend you apply early. If student numbers are insufficient we may cancel an intake or a course.

  • 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) – 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 Code Hours
Develop and implement a food safety program SITXFSA004 50
Package prepared foodstuffs SITHCCC004 15
Prepare and serve espresso coffee SITHFAB005 30
Show social and cultural sensitivity SITXCOM002 20
Use food preparation equipment to prepare fillings FBPRBK2002 40
Use social media in a business SITXEBS001 35

 

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

This course is eligible for Free TAFE!

Eligible Victorian students who elect to use their one Free TAFE opportunity will not incur any tuition fees. Material and resources fees still apply. Follow the link for further information and to check the eligibility criteria.

FeesRateUnitIndicative Course HoursIndicative Tuition Payable by StudentMax. Indicative Government Subsidy Total
Concession Tuition AUD $0.59 per hour 594 AUD $350.00 AUD $14,663.00
Standard Tuition AUD $2.96 per hour 594 AUD $1,758.00 AUD $14,663.00
Full Fee Tuition AUD $14.73 per hour 594 AUD $8,750.00

Add the costs below to your relevant tuition fee

Materials AUD $2,125.00 Once
Equipment Levy AUD $40.00 Once
Education Levy AUD $89.10

 

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 VET Student Loan Course Cap is $

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

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: 19/01/2023 4:00:53 PM
SIT40716-Certificate-IV-in-Patisserie