Courses

Certificate IV in Patisserie

SIT40716

Our Certificate IV in Patisserie is truly the icing on the cake for your career in Patisserie. We’ll guide you through your patisserie training with industry-qualified professionals in modern, world class facilities.

Patisserie courses | Melbourne Polytechnic

Work your way to the top tier

Fine-tune your artisan pastry techniques and upgrade your qualifications to be a leader in the patisserie industry. Challenge yourself by entering industry competitions and trade events. If you’re already working in the industry, you can still study with us and take up our offer of on-the-job training.

You’ll also learn highly creative artisan skills such as sugar and chocolate decorative work.

Be the leader in your pastry kitchen

Our Certificate IV in Patisserie combines your current skills with hospitality kitchen management, focusing on stock control, financial management and personnel management. You’ll learn all the traditional and modern pastry techniques in our commercial kitchens and fully operational restaurants. The course is full time for one and a half years (or an additional semester after successful completion of Certificate III in Patisserie.

Industry connections and resources

Our teachers are industry-experienced and are actively engaged in your learning.

Assessment

Assessments consists of a range of methods.

Employment outcomes

  • Executive pastry chef
  • Patisserie in a leading hotel
  • Resort chef specialising in desserts
  • Patisserie owner

Recognition of Prior Learning

You can seek RPL where your work or qualifications of an advanced and related nature have been undertaken. Academic Credit is granted on a case-by-case basis, according to our Academic Credit policy and associated procedures. Applications for Academic Credit will be assessed by relevant Melbourne Polytechnic academics and where appropriate, industry experts.

Contact

For any additional information on the Certificate IV in Patisserie, please contact an Education and Career Advisor (ECA), on 03 9269 8400, or send an email.

Local Students

Code

SIT40716

VTAC Code

Prahran 6900869454
Preston 6900669454

Campuses

WORKPLACE & INDUSTRY, PRESTON

Department

Hospitality Conference Centre Restaurant and Café
03 9269 8400

Duration

Full-time: 1.5 years
or one (1) additional semester after successful completion of the Certificate III in Patisserie

Class Schedule: *

Tue - AM and PM
Wed - AM and PM
Thu - AM and PM
Fri - AM and PM

*Classes run across these days and times. Detailed timetable information is available from an Education and Career Advisor

Modes of Delivery

Classroom

Fees

Eligible:$3750
Ineligible:$12450
Concession:$750
Materials:$250

The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment. All enrolments excluding RPL/RCC and Higher Education incur an Amenities fee with a maximum cap of $250

Find out more on fees and charges

Materials

If not carried on from the Certificate III in Patisserie, students will be required to purchase a chef’s uniform and knife kit.

Entrance Requirements

There are no entrance requirements for this course.

Pathways to further study

Go on to study the SIT50416 Diploma of Hospitality Management - you may even receive credit for completed subjects/modules and find yourself part of the way there before you start!

Career Pathways

Career pathways include:
  • executive pastry chef
  • patisserie in a leading hotel
  • resort chef specialising in desserts
  • patisserie owner

Enrolment Intake

  • February
  • July

International Students

Code

SIT40716

CRICOS Code

093469D

Campuses

PRESTON

Duration

Full-time: 1.5 years
or one (1) additional semester after successful completion of the Certificate III in Patisserie

Class Schedule: *

Tue - AM and PM
Wed - AM and PM
Thu - AM and PM
Fri - AM and PM

*Classes run across these days and times. Detailed timetable information is available from an Education and Career Advisor

Modes of Delivery

Classroom

Fees

  • Tuition fees per semester: $6500
Want all the information on fees and charges?
Courses fees

Entrance Requirements


Academic: Australian Year 11 equivalency
English: Academic IELTS 5.5 overall with no individual band below 5.0, or equivalency

Materials

Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department.

Pathways to further study

Go on to study the SIT50416 Diploma of Hospitality Management - you may even receive credit for completed subjects/modules and find yourself part of the way there before you start!

Career Pathways

Career pathways include:
  • executive pastry chef
  • patisserie in a leading hotel
  • resort chef specialising in desserts
  • patisserie owner

Enrolment Intake

  • February
  • July
See all courses for International Students

Units Of Study

The hours displayed are nominal, actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.

Code Subjects Hours
BSBDIV501 Manage diversity in the workplace 60
BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20
BSBSUS401 Implement and monitor environmentally sustainable work practices 40
BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15
HLTAID003 PROVIDE FIRST AID 18
SITHCCC001 Use food preparation equipment 25
SITHCCC005 Prepare dishes using basic methods of cookery 45
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 45
SITHCCC011 Use cookery skills effectively 50
SITHCCC018 Prepare food to meet special dietary requirements 75
SITHFAB005 Prepare and serve espresso coffee 30
SITHKOP001 Clean kitchen premises and equipment 13
SITHKOP002 Plan and cost basic menus 30
SITHKOP005 Coordinate cooking operations 100
SITHPAT001 Produce cakes 24
SITHPAT002 Produce gateaux, torten and cakes 60
SITHPAT003 Produce pastries 24
SITHPAT004 Produce yeast-based bakery products 42
SITHPAT005 Produce petits fours 30
SITHPAT006 Produce desserts 100
SITHPAT007 Prepare and model marzipan 24
SITHPAT008 Produce chocolate confectionery 60
SITHPAT009 Model sugar-based decorations 48
SITHPAT010 Design and produce sweet buffet showpieces 30
SITXCOM005 Manage conflict 20
SITXFIN003 Manage finances within a budget 30
SITXFSA001 Use hygienic practices for food safety 15
SITXFSA002 Participate in safe food handling practices 40
SITXHRM001 Coach others in job skills 20
SITXHRM003 Lead and manage people 60
SITXINV002 Maintain the quality of perishable items 10
SITXMGT001 Monitor work operations 20
SITXWHS001 Participate in safe work practices 12
SITXWHS003 Implement and monitor work health and safety practices 30

Students may be eligible for Victorian and Commonwealth Government funding.