Overview
The Certificate IV in Patisserie provides the skills and knowledge for you to become a qualified chef specialising in patisserie. In this non-apprenticeship course, you’ll receive specialist training in chocolate, desserts, gateaux, torten and cakes, pastries and petit fours and buffet show pieces, together with gaining a thorough understanding of food safety and special dietary requirements.
Career opportunities, include:
- Chef de Partie
- Chef Patisserie
- Sous chef
Pathways to further study:
- SIT50416 Diploma of Hospitality
- Bachelor of Hospitality Management
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Take a tour of our hospitality, cookery and patisserie centre
Studying the Certificate IV in Patisserie at Holmesglen
Along with the focus on pâtissier skills, key studies in leadership, supervision, sustainability and kitchen management will provide the skills and knowledge to take on a team leading or supervisory role.
The course is taught through a blend of online, classroom and practical training in Holmesglen's modern commercial kitchens. Our highly trained and experienced teaching staff will allow you to build specialist patisserie skills to step straight into this fast paced, exciting industry.
On completing the course, graduates will be well-positioned to find employment at all levels across a wide range of enterprises where patisserie products are prepared and served, including patisseries, cake decorating venues, bakeries, cake and pastry production businesses, restaurants, hotels, cafes, and coffee shops.
This qualification could also lead you to establish your own patisserie business where you can produce your own sweet creations.
Holmesglen will also be delivering CV writing and interview workshops to the students to assist with the transition into employment.
Course structure
Timetable: 4 days per week, Monday 9am-4pm, Tuesday 9am-4pm, Wednesday 3.30pm-9.30pm and Friday 11am-5pm.
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.
Units
View units
| Unit code |
Name |
| SITXFSA001 |
Use hygienic practices for food safety |
| BSBDIV501 |
Manage diversity in the workplace |
| SITHCCC001 |
Use food preparation equipment |
| SITHKOP001 |
Clean kitchen premises and equipment |
| SITXWHS001 |
Participate in safe work practices |
| SITHCCC005 |
Prepare dishes using basic methods of cookery |
| BSBSUS211 |
Participate in sustainable work practices |
| SITXFSA002 |
Participate in safe food handling practices |
| SITHCCC018 |
Prepare food to meet special dietary requirements |
| SITXINV002 |
Maintain the quality of perishable items |
| SITXCOM005 |
Manage conflict |
| BSBSUS401 |
Implement and monitor environmentally sustainable work practices |
| SITXWHS003 |
Implement and monitor work health and safety practices |
| SITHCCC011 |
Use cookery skills effectively |
| SITHPAT003 |
Produce pastries |
| SITHPAT004 |
Produce yeast-based bakery products |
| SITHPAT005 |
Produce petits fours |
| SITHPAT006 |
Produce desserts |
| SITHFAB005 |
Prepare and serve espresso coffee |
| SITHKOP005 |
Coordinate cooking operations |
| SITHCCC017 |
Handle and serve cheese |
| SITHPAT001 |
Produce cakes |
| SITHPAT002 |
Produce gateaux, torten and cakes |
| SITXCCS007 |
Enhance customer service experiences |
| SITXHRM003 |
Lead and manage people |
| SITXFIN003 |
Manage finances within a budget |
| SITHPAT008 |
Produce chocolate confectionery |
| SITHPAT009 |
Model sugar-based decorations |
| SITHPAT007 |
Prepare and model marzipan |
| SITHPAT010 |
Design and produce sweet buffet showpieces |
| SITXHRM001 |
Coach others in job skills |
| SITXMGT001 |
Monitor work operations |
| Code | Name |
|---|
| SITXFSA001 | Use hygienic practices for food safety |
| BSBDIV501 | Manage diversity in the workplace |
| SITHCCC001 | Use food preparation equipment |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXWHS001 | Participate in safe work practices |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| BSBSUS211 | Participate in sustainable work practices |
| SITXFSA002 | Participate in safe food handling practices |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITXINV002 | Maintain the quality of perishable items |
| SITXCOM005 | Manage conflict |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITXWHS003 | Implement and monitor work health and safety practices |
| SITHCCC011 | Use cookery skills effectively |
| SITHPAT003 | Produce pastries |
| SITHPAT004 | Produce yeast-based bakery products |
| SITHPAT005 | Produce petits fours |
| SITHPAT006 | Produce desserts |
| SITHFAB005 | Prepare and serve espresso coffee |
| SITHKOP005 | Coordinate cooking operations |
| SITHCCC017 | Handle and serve cheese |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITXCCS007 | Enhance customer service experiences |
| SITXHRM003 | Lead and manage people |
| SITXFIN003 | Manage finances within a budget |
| SITHPAT008 | Produce chocolate confectionery |
| SITHPAT009 | Model sugar-based decorations |
| SITHPAT007 | Prepare and model marzipan |
| SITHPAT010 | Design and produce sweet buffet showpieces |
| SITXHRM001 | Coach others in job skills |
| 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.
Entry requirements
To be eligible, students must be at least 16 years of age.
Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview. These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.
Recognition of prior learning
You may be able to reduce the number of units to be studied in your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.
Outcomes
Qualification and recognition
On completion of this course, you will receive the SIT40716 Certificate IV in Patisserie.
Connections with industry
A major strength of Holmesglen's Hospitality, Cookery and Bakery Department is our connections with industry. For many years, we have forged relationships with industry bodies such as Shared Tables, Australian Culinary Federation (ACF) and Les Toques Blanches, as well as hundreds of businesses through our workplace training.
We have created a range of 'out of the box" opportunities for our students to provide additional value and experience for their learning, these include:
- Involvement in numerous cooking and patisserie competitions
- Chef Masterclass events
- Melbourne epicurean experiences
- Paddock-to-plate tours to Holmesglen's Eildon Rural Property
- Industry icon dinners
- Networking opportunities with industry mentors.
How to apply
Direct
Apply Now
Visit How to Apply for more information on the application process.
Recruitment
Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.
Find out more about your rights and obligations as a student and the services we provide at Holmesglen.
Fees
| Tuition fees (GST exempt) |
Cost |
|
| Full Fee | $16,888 | |
| Government subsidised | $3,967 | |
| Concession | $793 | |
| Mandatory Materials and Activities fees * (GST inc) |
|
|
| Materials fee | $750 | |
| Activities fee | $100 | |
*Mandatory Materials and Activities fees are still payable by all students including students who may be eligible for Government subsidised/Concession fees.
**Additional costs may also apply for course consumable and other costs. These may include consumables such as learning resources, personal protective equipment/clothing and other costs such as immunisation costs, National Police Check and Working with Children Check for relevant courses. To view the additional costs that apply for each course, download a full list of estimated additional costs by course (PDF - 102kb).
All fees are indicative only. Your fees will be calculated on your individual circumstances at the time of enrolment. Training is delivered with Victorian and Commonwealth funding. Find out now if you are eligible for Government-subsidised fees or Concession
.