CRICOS CODE- 115600J
SIT40721 - CERTIFICATE IV IN PATISSERIE
The Certificate IV in Patisserie at Spectrum College focuses on developing advanced patisserie skills, management techniques, and creativity in dessert preparation. The course combines hands-on practical experience with theoretical knowledge to ensure you are well-prepared for a dynamic and rewarding career in patisserie.
COURSE DURATION
- TOTAL DURATION 78 WEEKS
- STUDY METHOD 60 WEEKS
- HOLIDAYS 18 WEEKS
- DOMESTIC
- INTERNATIONAL
- Sydney: 14 Railway Parade, Burwood NSW 2134
- Dedicated support team
- Flexible payment terms
- Real career outcomes
CAREER OPPORTUNITY
- Pastry Chef: As a pastry chef, you’ll have the opportunity to work in high-end restaurants, hotels, and bakeries, creating exquisite pastries, desserts, and baked goods.
- Café Manager: This role combines your patisserie skills with management abilities, allowing you to oversee the operations of cafés and bakery sections within larger establishments.
- Entrepreneur/Bakery Owner: With the knowledge and skills gained, you can start your own bakery or patisserie business, bringing your unique creations to the market and building a brand.
KEY BENEFIT OF THIS COURSE
Comprehensive Skill Development: Gain hands-on experience and master a wide range of patisserie techniques, from basic baking to advanced pastry decoration and chocolate work.
Industry-Recognized Qualification: Obtain a nationally accredited certificate that enhances your credibility and employ-ability within the culinary industry, opening doors to various professional opportunities.
Creative Expression and Innovation: Learn to innovate and create unique recipes, allowing you to express your creativity and stay ahead in the dynamic world of patisserie and dessert making.
EVERYTHING YOU NEED TO KNOW
- Qualification Name: SIT40721 - CERTIFICATE IV IN PATISSERIE
- Cricos Course Code: 115600J
- Duration: 78 Weeks
| 1 | BSBTWK501 | Lead diversity and inclusion | Core |
| 2 | SITHCCC023* | Use food preparation equipment | Core |
| 3 | SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
| 4 | SITHCCC034* | Work effectively in a commercial kitchen | Core |
| 5 | SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| 6 | SITHKOP013* | Plan cooking operations | Core |
| 7 | SITHPAT011* | Produce cakes | Core |
| 8 | SITHPAT012* | Produce specialised cakes | Core |
| 9 | SITHPAT013* | Produce pastries | Core |
| 10 | SITHPAT014* | Produce yeast-based bakery products | Core |
| 11 | SITHPAT015* | Produce petits fours | Core |
| 12 | SITHPAT016* | Produce desserts | Core |
| 13 | SITHPAT017* | Prepare and model marzipan | Core |
| 14 | SITHPAT018* | Produce chocolate confectionery | Core |
| 15 | SITHPAT019* | Model sugar-based decorations | Core |
| 16 | SITHPAT020* | Design and produce sweet showpieces | Core |
| 17 | SITXCOM010 | Manage conflict | Core |
| 18 | SITXFIN009 | Manage finances within a budget | Core |
| 19 | SITXFSA005 | Use hygienic practices for food safety | Core |
| 20 | SITXFSA006 | Participate in safe food handling practices | Core |
| 21 | SITXHRM007 | Coach others in job skills | Core |
| 22 | SITXHRM008 | Roster staff | Core |
| 23 | SITXHRM009 | Lead and manage people | Core |
| 24 | SITXINV006* | Receive, store and maintain stock | Core |
| 25 | SITXMGT004 | Monitor work operations | Core |
| 26 | SITXWHS007 | Implement and monitor work health and safety practices | Core |
| 27 | SITHKOP010 | Plan and cost recipes | Elective Group A |
| 28 | SITHKOP012* | Develop recipes for special dietary requirements | Elective Group A |
| 29 | SITXFSA008* | Develop and implement a food safety program | Elective Group A |
| 30 | SITHFAB025* | Prepare and serve espresso coffee | Elective Group B |
| 31 | SITXCCS015 | Enhance customer service experiences | Elective Group C |
| 32 | SITHCCC041* | Produce cakes, pastries and breads | Imported Elective |
Academic Calender
2024
Courses
Main Intake January
Mid Intake February
Main Intake April
Mid Intake
May
Main Intake
July
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August
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October
Mid Intake
November
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Certificate Iv In Patisserie
6-Jan-25
10-Feb-25
7-April-25
12-May-25
7-July-25
11-Aug-25
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10-Nov-25
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Fees: Please check marketing flyers for the pricelist.
Start Date: Monthly Intakes available. Please enquire with our admission team.
Academic Calender
2024
Fees: Please check marketing flyers for the pricelist.
Start Date: Monthly Intakes available. Please enquire with our admission team.
Enrolment Steps
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