Courses

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

To receive this qualification, you must complete 32 units; 26 core units and 6 elective units.   You will attend classes 20 hours per week over 2 days (excluding student supervised study).

The course comprises of 6 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stage 5 and 6 each comprise of 10 weeks, with holidays in between.

Work-based Training

As part of the course, student are required to complete 12 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your WBT.

Students need to complete 32 units of competency, consisting of:

• 26 core units and
• 6 elective units

Core Units

BSBTWK501    Lead diversity and inclusion
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC034* Work effectively in a commercial kitchen
SITHCCC042* Prepare food to meet special dietary requirements
SITHKOP013* Plan cooking operations
SITHPAT011*  Produce cakes
SITHPAT012* Produce specialised cakes
SITHPAT013* Produce pastries
SITHPAT014* Produce yeast-based bakery products
SITHPAT015* Produce petits fours
SITHPAT016* Produce desserts
SITHPAT017* Prepare and model marzipan
SITHPAT018* Produce chocolate confectionery
SITHPAT019* Model sugar-based decorations
SITHPAT020* Design and produce sweet showpieces
SITXCOM010 Manage conflict
SITXFIN009  Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006* Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices

Elective Units

FBPRBK3014 Produce sweet yeast products
FBPRK3005   Produce basic bread products
SITHKOP010 Plan and cost recipes
SITHKOP009* Clean kitchen premises and equipment
SITXWHS005 Participate in safe work practices
SITXCOM007 Show social and cultural sensitivity

Note

*This unit is undertaken in the first week as it is a prerequisite for many units
*Prerequisite is
SITXFSA005*Use hygienic practices for food safety
SITHCCC027*  Prepare dishes using basic methods of cookery

# SITHCCC034* Work effectively in a commercial kitchen ^ minimum 12 occasions work based training

• 18 years or older
• Completion of Year 11 studies or equivalent
• IELTS 5.5 or equivalent
• Please see International Student Admissions (HE and VET) Policy for further information.

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of 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 Acknowledge Education.

Please see VET Recoginition of Prior Learning and Credit Transfer Policy for more information.

Other requirements to be met prior to commencing Work-based Training:

• COVID-19 Vaccination Record

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops. Possible job titles include:

• Pastry Chef
• Patisserie Chef

View all dates here.

View fee list here.

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

To receive this qualification, you must complete 32 units; 26 core units and 6 elective units.   You will attend classes 20 hours per week over 2 days (excluding student supervised study).

The course comprises of 6 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stage 5 and 6 each comprise of 10 weeks, with holidays in between.

Work-based Training

As part of the course, student are required to complete 12 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your WBT.

Students need to complete 32 units of competency, consisting of:

• 26 core units and
• 6 elective units

Core Units

BSBTWK501    Lead diversity and inclusion
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC034* Work effectively in a commercial kitchen
SITHCCC042* Prepare food to meet special dietary requirements
SITHKOP013* Plan cooking operations
SITHPAT011*  Produce cakes
SITHPAT012* Produce specialised cakes
SITHPAT013* Produce pastries
SITHPAT014* Produce yeast-based bakery products
SITHPAT015* Produce petits fours
SITHPAT016* Produce desserts
SITHPAT017* Prepare and model marzipan
SITHPAT018* Produce chocolate confectionery
SITHPAT019* Model sugar-based decorations
SITHPAT020* Design and produce sweet showpieces
SITXCOM010 Manage conflict
SITXFIN009  Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006* Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices

Elective Units

FBPRBK3014 Produce sweet yeast products
FBPRK3005   Produce basic bread products
SITHKOP010 Plan and cost recipes
SITHKOP009* Clean kitchen premises and equipment
SITXWHS005 Participate in safe work practices
SITXCOM007 Show social and cultural sensitivity

Note

*This unit is undertaken in the first week as it is a prerequisite for many units
*Prerequisite is
SITXFSA005*Use hygienic practices for food safety
SITHCCC027*  Prepare dishes using basic methods of cookery

# SITHCCC034* Work effectively in a commercial kitchen ^ minimum 12 occasions work based training

Entry by interveiw

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of 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 Acknowledge Education.

Please see VET Recoginition of Prior Learning and Credit Transfer Policy for more information.

Other requirements to be met prior to commencing Work-based Training:

• COVID-19 Vaccination Record

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops. Possible job titles include:

• Pastry Chef
• Patisserie Chef

View all dates here.

Full Tuition Fee: $15,000
Enrolment Fee: $0

Students eligible for Skills First funding (Victorian students only)–
Tuition $0 and material fees

Please click here to download the Victorian Skills First Statement of Fees and Charges.

Find the course(s) that meet your interests and needs and follow these steps.