Course Duration : 96 Weeks

Tuition Fee: AUD $20,000

Non Tuition Fee: AUD $4,000

Estimated Total Course Cost: AUD $24,000

This course is conducted with a blended learning model that includes face-to-face learning in classrooms and in simulated kitchen environment.

2023 Intake Dates	2024 Intake Dates
21st August, 2023	29th January, 2024
09th October, 2023	04th March, 2024
13th November 2023	22th April, 2024
	27th May, 2024
	15th July, 2024
	19th August, 2024
	07th October, 2024
	11th November 2024

This course is available to students who are able to provide evidence that they:

• 18 years of age or above at the time of enrolment;
• Must have completed year 12 with a pass of 60% or above in best four related subjects or equivalent to Australian qualifications in their country or other equivalent qualification/s to Diploma level qualifications from overseas;
• IELTS Requirements-The candidates need to secure the English level of IELTLS 6.0, with no band less than 5.5 or equivalent such as.
  • IBT 60
  • PTE Academic 50
  • CAE 169
  • OET C
  • Duolingo 95
  • General English Advanced*
  • MOI Certificate
  • Certificate III or Higher Qualification with an Australian Institution.
• Must have the ability to carry out workshop training involving physical activity, including lifting;

*General English Upper Intermediate is generally considered to be between 5-5.5 IELTS.

Assessment will be conducted individually/in groups. You will be provided with a Student Assessment Booklet for each unit of competency/cluster/topic which includes:

• A full description of all assessment tasks for the unit of competency
• Assessment instructions for each unit of competency
• Assessment resources for each unit of competency
• Details about when the assessment will occur
• Details about assessment submission

There are a variety of assessment methods used for this qualification including:

• Industry Placement Assessments
• Practical Demonstrations
• Workplace Simulations
• Case Studies
• Product Tastings and Evaluations
• Presentations and Demonstrations

You will be required to complete assessments in class and there may be a need for some work to be done as homework, however, this is not expected to exceed 20 hours per week. You will be advised by your trainer and assessor about the assessment requirements for each unit at the commencement of delivery for that unit. Submission of assessment tasks will be in person to the trainer/assessor / online via the student portal.

Institute Of Science Management And Technology can grant you credit towards your course for units of competency that you have already completed with another RTO or authorised issuing organisation. We can also grant you Credit for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

There is no charge to apply for Credit.

To apply, fill in the Credit Application Form and submit it as part of your enrolment.

https://ismt.edu.au/forms/

*Please refer to your Student Handbook for more information on Course Credit.

Students who complete this course may be able to seek employment within the building and construction industry in roles such as:

• Baker/Patisserie Assistant *
• Cake Decorator. *
• Pastry Chef. *
• Cake Decorator. *
• Dessert Chef. *

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognized training can be formally recognized.

Institute Of Science Management And Technology has a process that has been structured to minimize the time and cost to applicants and provides a supportive approach to students wishing to take up this option. You should ideally apply for RPL at the time of enrolment but you may also apply up to 2 weeks into your course.

During the entry process and interview stage Institute Of Science Management And Technology will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

A trainer/assessor will be available to assist you throughout this process.

After achieving the SIT40721 Certificate IV in Patisserie students may wish to continue their education into a range of qualifications in the hospitality industry.

The SIT40721 Certificate IV in Patisserie requires the completion of the following 32 Units (including 26 core and 6 electives).

Core units
BSBTWK501	Lead diversity and inclusion
SITXFSA005	Use hygienic practices for food safety
SITHCCC023*	Use food preparation equipment
SITHCCC027*	Prepare dishes using basic methods of cookery
SITHKOP013*	Plan cooking operations
SITHPAT011*	Produce cakes
SITHPAT012*	Produce specialised cakes
SITHPAT013*	Produce pastries
SITHPAT014*	Produce yeast-based bakery products
SITHPAT015*	Produce petits fours
SITHPAT016*	Produce desserts
SITHPAT017*	Prepare and model marzipan
SITHPAT018*	Produce chocolate confectionery
SITHPAT019*	Model sugar-based decorations
SITHPAT020*	Design and produce sweet showpieces
SITHCCC034*	Work effectively in a commercial kitchen
SITHCCC042*	Prepare food to meet special dietary requirements
SITXCOM010	Manage conflict
SITXFIN009	Manage finances within a budget
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXHRM008	Roster staff
SITXHRM009	Lead and manage people
SITXMGT004	Monitor work operations
SITXINV006*	Receive, store and maintain stock
SITXWHS007	Implement and monitor work health and safety practices

Elective units
FBPRBK3005	Produce basic bread products
SITHKOP010	Plan and cost recipes
SITHFAB025	Prepare and serve espresso coffee
SITXINV007	Purchase goods
SITXINV008	Control stock
BSBSUS211	Participate in sustainable work practices

** Please note: electives may vary and are subject to change to meet client and industry requirements.