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Certificate IV in Patisserie

Certificate IV in Patisserie

This qualification equips you, as a pastry chef, to take a supervisory or team-leading role in the kitchen. You will 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…

Categories
Food and Drink Production, Patisserie, Travel / Tourism And Hospitality
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COURSE DESCRIPTION

This qualification equips you, as a pastry chef, to take a supervisory or team-leading role in the kitchen. You will 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, cafes, and coffee shops.

Course Structure:

To receive this qualification, you must complete 32 units: 26 core units and 6 elective units. You will attend classes 20 hours per week over 2 days (excluding self-directed study).

The course has 6 stages, each of 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stages 5 and 6 each have 10 weeks, with holidays in between.

Units:

Students need to complete 32 units of competency, consisting of:

•

26 core units, and

•

6 elective units

Course Outcomes

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, cafes and coffee shops. Possible job titles include:

Pastry Chef

Patisserie Chef

REQUIREMENTS

IELTS 5.5 or equivalent

18 years or older

Completion of Year 12 studies or equivalent

PTE: Overall 36

TOEFL iBT: Overall 46

TOEFL PBT: 453

CAE: 162

MLC Placement Test: 5.5

EDUCATIONAL INSTITUTION

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