Certificate IV in Patisserie - SIT40721
William Angliss Institute, TAFE VIC
Type of institution: TAFE Institute
Level: Vocational Education and Training (VET)
CRICOS: 01505M
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, caf\u00e9s, and coffee shops.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Subjects
- Lead diversity and inclusion
- Identify hazards, assess and control safety risks
- Plan and cost recipes
- Prepare food to meet special dietary requirements
- Manage conflict
- Produce pastries
- Produce sweet yeast products
- Prepare dishes using basic methods of cookery
- Prepare and serve espresso coffee
- Work effectively in a commercial kitchen
- Plan catering for events or functions
- Report on financial activity
- Provide service to customers
- Produce cakes
- Purchase goods
- Prepare and model marzipan
- Roster staff
- Participate in sustainable work practices
- Coach others in job skills
- Produce chocolate confectionery
- Maintain ethical and professional standards when using social media and online platforms
- Prepare specialised food items
- Plan cooking operations
- Plan and monitor espresso coffee service
- Apply advanced finishing techniques for specialty cakes
- Develop recipes for special dietary requirements
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Interpret financial information
- Receive, store and maintain stock
- Use food preparation equipment
- Implement and monitor work health and safety practices
- Produce yeast-based bakery products
- Lead and manage people
- Develop and implement a food safety program
- Use hygienic practices for food safety
- Monitor work operations
- Design and produce sweet showpieces
- Produce specialised cakes
- Provide First Aid
- Produce artisan bread products
- Manage risk to organisational reputation in an online setting
- Produce basic bread products
- Produce and serve food for buffets
- Develop and manage social media and online strategies
- Control stock
- Participate in safe food handling practices
- Produce desserts
- Use social media and online tools
- Plan and implement service of buffets
- Model sugar-based decorations
- Produce petits fours
- Enhance customer service experiences
- Transport and store food
- Serve food and beverage
- Manage finances within a budget
Study information
| Campus | Fees | Mid year intake | Attendance |
|---|---|---|---|
| Melbourne | International: $31,500 | No |
|
| Sydney | International: $26,550 | No |
|
Fee comments
Campuses: Melbourne.
Additional costs cover materials, uniform, equipment and student services fees.
Campuses: Sydney.
Additional costs uniform and equipment.
