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SIT40716 Certificate IV in Patisserie Academia

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Course info

Summary

The course incorporates most of the core units of Certificate III in Patisserie, Certificate IV in Patisserie builds on the skills and knowledge gained through these units. In particular, you will learn the highly creative skills of producing Chocolate and Sugar products, using specialised equipment that is specific to chocolate and sugar production.

The Certificate IV in Patisserie also reflects the role of an individual who has a supervisory role within the patisserie kitchen. During this course you will gain skills and knowledge in management, ¬finance, marketing and team leadership. This will allow you to be able to take a more senior role within the kitchen team.

Patisserie students can seek employment in a commercial kitchen as a pastry cook, junior member of a kitchen in a variety of hospitality establishments, restaurants, airlines, catering, hotels, cafes, bistros, hospitals and any large workplace that caters for its staff and customers. After completion of this course, students may enter the Diploma of Hospitality.

This course is a pathways to the Diploma of Hospitality Management.

Practical placement is a compulsory component of this course in order to achieve your qualification.

Units of competency

To achieve the Certificate IV in Patisserie you must complete 26 core units and 6 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification).

Pathways

After the successful completion of this course you can entry to SIT50416 Diploma of Hospitality Management (Patisserie Stream).

Study, Assessment Methods and Facilities

  • This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments
  • Equipment includes: Fully Equipped Computer Labs, training kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Job Roles (Possible Careers)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie.

CRICOS

093229J

Course options

Here are the different ways in which you can study SIT40716 Certificate IV in Patisserie.

Full Time (79 weeks)

Tuition fees

Tuition fee: AUD $18,000 for the entire course; AUD $3,000 per term; Material fee: AUD $1,090

From

07-Oct-19, 28-Jan-20, 20-Apr-20

Venue

Academia

Melbourne Campus,

399 Lonsdale Street,

MELBOURNE,

Victoria,

3000, MELBOURNE, Australia

Full Time (79 weeks)

Tuition fees

Tuition fee: AUD $18,000 for the entire course; AUD $3,000 per term; Material fee: AUD $1,090

From

07-Oct-19, 28-Jan-20, 20-Apr-20

Venue

Brisbane Campus

41 Raff Street,

SPRING HILL,

Queensland,

4000, BRISBANE, Australia

Entry requirement for international students

Year 11 or equivalent International qualification

Must be at least 18 years of age

English Language proficiency

IELTS (General or Academic) - Overall 5.5

TOEFL iBT (Internet-Based) - 60

TOEFL Paper - 523 (with a min TWE 3.5)

TOEFL CBT (computer-Based) - 193 (with a min TWE 3.5)

PTE - Academic 42 with no communicative skill score less than 40

TOEIC - Total score 605 or higher

The Cambridge FCE, CAE or CPE - Pass with an average of 60% or higher

English proficiency of Upper Intermediate level or EAP 1 - 2 from Academia International - Pass with an average of 60% or higher

Academia*

Find your nearest IELTS test centre and test dates

* Please check with your chosen school for the exact entry requirements for your programme.

Recommended courses for you

Users who have viewed this course, also viewed the below courses

Diploma of Hospitality Management (Specialising in Patisserie)

Box Hill Institute

Full Time (6 months (After successful completion of Certificate III in Patisserie - 12 months and Certificate IV in Patisserie 6 months))

STARTS - 15 Jul

SIT40716 Certificate IV in Patisserie

The Gordon

Full Time (6 months)

A$6,363.00 (3,06,748)

STARTS - 09 Jul

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