Question 1

Course Info

Accepted Answer

The Certificate IV in Patisserie provides the skills and knowledge for an individual to be competent as a qualified Pâtissier (Pastry Chef) and gain employment in a supervisory or team leading role in a patisserie or pastry kitchen. Work can be undertaken in various hospitality enterprises where patisserie products are prepared and served such as restaurants, hotels, catering operations, clubs, pubs, bakery, cafes and coffee shops. Students also learn specialised skills like modeling marzipan, preparing sugar items, chocolate, chocolate confectionary as well as coffee making.

Question 2

Entry Requirements

Accepted Answer

18 years or older Satisfactorily completed Year 11 and Preferably Year 12 or equivalent IELTS 5.5 or upper intermediate level ELICOS Must meet Student Visa requirements  Have completed the Certificate III in Patisserie

Question 3

Units of Competency

Accepted Answer

BSBDIV501 - Manage diversity in the workplace SITXCCS006 - Provide service to customers BSBSUS401 - Implement and monitor environmentally sustainable work practices BSBITU202 - Create and Use Spreadsheets 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 SITXFIN002 - Interpret financial information SITXFIN003 - Manage finances within a budget SITXFSA001 - Use hygienic practices for food safety SITXFSA002 - Participate in safe food handling practices SITXWHS002 - Identify hazards, assess and control safety risks SITXHRM001 - Coach others in job skills SITXHRM002 - Roster staff SITXHRM003 - Lead and manage people SITXINV001 - Receive and store Stock SITXINV002 - Maintain the quality of perishable items SITXMGT001 - Monitor work operations SITXWHS003 - Implement and monitor work health and safety practices

Question 4

Employment Opportunities

Accepted Answer

This course is designed for qualified Chefs who are looking to focus on their pastry skills. This course will provide you with the training necessary to apply for positions such as pastry chefs who have a supervisory or team leading role in the kitchen. You will be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Hospitality

Certificate III in Commercial Cookery

Certificate IV in Commercial Cookery

Certificate III in Patisserie

Certificate IV in Patisserie

Diploma of Hospitality Management

Advanced Diploma of Hospitality Management

Certificate IV in Patisserie

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