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. 22 of the units would have been completed in the Certificate III in Patisserie.  You will attend college 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 24 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your WBT.

Core Units

SITXFSA001 Use hygienic practices for food safety (pre-requisite for all practical units)
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITHPAT007 Prepare and model marzipan
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices

Elective Units

BSBWOR203 Work effectively with others
SITXWHS001 Participate in safe work practices
SITXINV001 Receive and store stock
SITHCCC003 Prepare and present sandwiches
SITHCCC006 Prepare appetisers and salad
BSBSUS201 Participate in environmentally sustainable work practices

*credit exemption granted from Certificate III in Patisserie

• 18 years or older
• Completion of Year 11 studies or equivalent
• IELTS 5.5 or equivalent
• Please see International Student Admission Policy and VET Assessment of Language, Literacy and Numeracy Skills 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 Recognition of Prior Learning and Credit Transfer for more information.

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

• COVID-19 Vaccination Record

Possible job roles include:

Chef de Partie
Chef Patissier

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. 22 of the units would have been completed in the Certificate III in Patisserie.  You will attend college 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.

Workbased Training (completed in the Certificate III)
As part of the course, students are required to complete 24 occasions of Workbased Training. The college will assist you in finding a suitable venue for you to complete your WBT.

Core Units

SITXFSA001 Use hygienic practices for food safety (pre-requisite for all practical units)*
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment*
SITHCCC005 Prepare dishes using basic methods of cookery*
SITHCCC011 Use cookery skills effectively*
SITHCCC018 Prepare food to meet special dietary requirements*
SITHKOP005 Coordinate cooking operations
SITHPAT001 Produce cakes*
SITHPAT002 Produce gateaux, torten and cakes*
SITHPAT003 Produce pastries*
SITHPAT004 Produce yeast-based bakery products*
SITHPAT005 Produce petits fours*
SITHPAT006 Produce desserts*
SITHPAT007 Prepare and model marzipan*
SITHPAT008 Produce chocolate confectionery*
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces*
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA002 Participate in safe food handling practices*
SITXHRM001 Coach others in job skills*
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items*
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices

Elective Units

BSBWOR203 Work effectively with others*
SITXWHS001 Participate in safe work practices
SITXINV001 Receive and store stock
SITHCCC003 Prepare and present sandwiches
SITHCCC006 Prepare appetisers and salad
BSBSUS201 Participate in environmentally sustainable work practices

*credit exemptions granted from Certificate III in Patisserie

Completion of Certificate III in Patisserie.

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 Recognition of Prior Learning and Credit Transfer for more information.

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

• COVID-19 Vaccination Record

Possible job roles include:

Chef de Partie
Chef Patissier

View all dates here.

Full Tuition Fee: $12,600
Enrolment Fee: $200

Students eligible for Skills First funding –
Tuition $0 and material fees

For more information on the Skills First program please click here.

For Fee schedule, please see above Downloads section.

$480