Certificate IV in Patisserie

Overview Course Structure entry Requirements Fees Testimonials

Course Description

Immerse yourself in the creative world of patisserie with hands-on training in chocolate, cake decorating, showpieces, plated desserts, croissants, sugar work, contemporary gateaux and petit fours. Through practical, skill-focused units, you will develop specialist patisserie techniques while stretching your creativity and refining your expertise.

This course enhances both your technical and creative abilities through both independent and collaborative learning. Through engaging in professional industry events, you’ll build essential workplace skills in leadership, innovation, teamwork, and personal and social responsibility, preparing you to succeed in culinary environments.

Train in industry-standard kitchens and specialist classrooms as you refine artisan techniques and gain the advanced skills required to pursue a career as a professional pastry chef.

This course is an extended version and an advanced progression of the Certificate III in Patisserie (SIT31021) program. You do not need to have completed the Certificate III in Patisserie (SIT31021) to apply.

Career Opportunities

Pâtissier
Pastry Chef
Business Owner
Chocolatier
Cake Decorator

Pathways

Progress through further study and into employment with more skills in your pocket. Explore more pathway options from this course.

COURSE DETAILS

Course Code

SIT40721

Study Area

Food, Patisserie

Course Level

Certificate IV

Course Intake

February, April, July, September

Duration

1.5 years full-time

Campus

Melbourne

Course Mode

Full-time

Course Hours

Full-time: 18-22 per week

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

Stage 1

SITXFSA005Use hygienic practices for food safety

SITHCCC023Use food preparation equipment

SITHCCC027Prepare dishes using basic methods of cookery

SITHFAB025Prepare and serve espresso coffee

SITHPAT011Produce cakes

SITHPAT013Produce pastries

SITHPAT014Produce yeast-based bakery products

SITHPAT017Prepare and model marzipan

SITXFSA006Participate in safe food handling practices

SITXHRM007Coach others in job skills

SITXINV006Receive, store and maintain stock

SITXWHS005Participate in safe work practices

Stage 2

SITHCCC042Prepare food to meet special dietary requirements

SITHPAT012Produce specialised cakes

SITHPAT015Produce petits fours

SITHPAT016Produce desserts

SITHKOP010Plan and cost recipes

SITXHRM008Roster staff

SITXCOM010Manage conflict

SITHCCC044Prepare specialised food items

BSBTWK501Lead diversity and inclusion

SITHCCC034Work effectively in a commercial kitchen

Stage 3

FBPRBK4005Apply advanced finishing techniques for specialty cakes

SITHPAT018Produce chocolate confectionery

SITHPAT019Model sugar-based decorations

SITHPAT020Design and produce sweet showpieces

SITXFIN009Manage finances within a budget

SITXWHS007Implement and monitor work health and safety practices

SITXMGT004Monitor work operations

SITXHRM009Lead and manage people

SITHKOP013Plan cooking operations

SITHASC302Produce Asian Desserts

Timetables

Want to get a handle on your schedule? Find timetables for food courses at the Melbourne campus for our next intake. Please note this is a sample of group timetables that are subject to change. Some courses may have multiple groups, which may have classes timetabled on different days.

SCHOLARSHIP OPTIONS

Study what you love with a little help from us. William Angliss Institute awards merit and equity scholarships to recognise academic excellence and support students in financial need.

Learn more

What our Graduates Say

Angliss grad is turning heads with her luxury vegan treats

"The best thing I ever did was quit my well-paying multi-site management job. It was terrifying at first but once I started at William Angliss Institute those feelings melted away. I was doing exactly what I was meant to be doing, baking! If your dream is to become a patisserie chef and it's your absolute passion, I say JUST DO IT!"

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Certificate IV in Patisserie (SIT40721)