Certificate IV in Patisserie Holmesglen

The Certificate IV in Patisserie provides the skills and knowledge for you to become a qualified cook specialising in patisserie, and looking for a team leading or supervisory role.

Studying in Holmesglen's state-of-the-art facilities with our industry experienced teaching staff will allow you to step straight into this fast paced, exciting industry.

The areas you will study throughout the course include chocolate, sugar work, sweet buffets, food hygiene and safety, team leadership and managing diversity, just to name a few.

This could lead to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations and coffee shops.

Course structure

To receive this qualification you must complete 26 core units and 6 elective units. Elective units have been chosen by Holmesglen.

If you have already completed other eligible elective units, these may be counted towards completion of this program.

SITXFSA001 Use hygienic practices for food safety
BSBDIV501 Manage diversity in the workplace
SITHCCC001 Use food preparation equipment
SITXCOM005 Manage conflict
SITHKOP001 Clean kitchen premises and equipment
SITXWHS001 Participate in safe work practices
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITXFSA002 Participate in safe food handling practices
SITXINV002 Maintain the quality of perishable items
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHCCC015 Produce and serve food for buffets
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXWHS003 Implement and monitor Work Health and Safety practices
BSBSUS201 Participate in environmentally sustainable work practices
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar-based decorations
SITXCCS007 Enhance customer service experiences
SITXFIN003 Manage finances within a budget
SITHPAT007 Prepare and model marzipan
SITHPAT010 Design and produce sweet buffet showpieces
SITHFAB002 Provide responsible service of alcohol
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations

Assessment

Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.

Career opportunities

• Chef de partie
• Chef patisserie
• head pastry chef

Pathways to further study:

• SIT50416 Diploma of Hospitality Management

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