Course Code: SIT30821
CRICOS Code: 111817B
Course Code: SIT40721 CRICOS Code: 113504C
The Certificate IV in Patisserie is a comprehensive and hands-on program designed to provide students with the specialized skills and knowledge required to excel in the art of pastry and dessert-making. This course is ideal for aspiring pastry chefs, dessert connoisseurs, and culinary enthusiasts who have a passion for creating delectable, sweet treats and exquisite desserts.
Throughout the course, students will embark on a culinary journey, delving into the world of patisserie to master a wide range of pastry techniques, baking principles, and dessert presentation. They will gain practical experience in using a variety of ingredients, mastering baking and decorating techniques, and discovering the intricacies of flavor combinations to craft mouthwatering delicacies.
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 overall 5.5 with not less than 5.0 in each module / TOEFL 46 / PTE ACADEMIC 43 / CAE 47 / OET PASS / TOEFL PBT 527 or equivalent or Cert IV level Australian qualification;
- Must have the ability to carry out workshop training involving physical activity, including lifting;
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.
|Lead diversity and inclusion
|Use hygienic practices for food safety
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Plan cooking operations
|Produce specialised cakes
|Produce yeast-based bakery products
|Produce petits fours
|Prepare and model marzipan
|Produce chocolate confectionery
|Model sugar-based decorations
|Design and produce sweet showpieces
|Work effectively in a commercial kitchen
|Prepare food to meet special dietary requirements
|Manage finances within a budget
|Participate in safe food handling practices
|Coach others in job skills
|Lead and manage people
|Monitor work operations
|Receive, store and maintain stock
|Implement and monitor work health and safety practices
|Produce basic bread products
|Plan and cost recipes
|Prepare and serve espresso coffee
|Participate in sustainable work practices