SIT40716 Certificate IV in Patisserie

Summary

CRICOS course code: 105915F

Level of study: Career Based/Vocational

Summary

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, cafes, and coffee shops.

?As part of this qualification you will undertake a supervised work placement (minimum of 360 hours) where you will be able to apply the skills and knowledge you have learned.

Career Opportunities

Chef de partie

Chef patissier

Assessment

The units of competency are assessed using any of the following methods:

Underpinning knowledge assessment through written exam questions

Projects and presentations

Practical observation

Roles plays

Further Study

After successful completion of Certificate IV in Patisserie, students can pursue the Diploma of Hospitality Management

Unit Competencies

?There are 32 units in total must be completed for this qualification.

Units below with are units from AILFE SIT31016 Certificate III in Patisserie course, students will received credit transfer if they have successfully completed this course. In this case, the total duration is 26 weeks.

* Austrade is passing on information provided by the institution and makes no representation about the accuracy of the information provided. Check with the institution before you make any decision.

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