Certificate IV in Patisserie
Overview
Preston, Workplace and Industry
Preston
12 months full time
12 months
February
February
The icing on the cake
Our Certificate IV in Patisserie SIT40716 will advance your career in patisserie, upgrading your qualifications and fine-tuning your artisan pastry techniques. You’ll learn highly creative skills including sugar and chocolate decoration, marzipan techniques and showpiece creation. This course will also prepare you for the realities of owning your own patisserie.
A recipe for success
You’ll learn in our dedicated industry-standard pastry kitchens under qualified and experienced teachers with current industry knowledge. You’ll be able to enter industry competitions, and serve your delicious creations at our award-winning restaurant, St Georges. Industry-based instructors will also teach hospitality kitchen management, focusing on stock control, financial management and personnel management.
Be a master chef
A career in patisserie can take you anywhere, from dedicated patisseries, small restaurants and cafes to international hotels and resorts. You’ll graduate with the skills to create pastries and desserts limited only by your imagination and the ability to run your own pastry kitchen or dedicated patisserie.
Career Pathways
Where will this take me
You’ll graduate with the skills to create pastries and desserts limited only by your imagination and the ability to run your own pastry kitchen or dedicated patisserie.- Patisserie Chef
- Patissier
- Pastry Chef
- Patisserie Owner
Pathways
Once you’ve successfully completed the Certificate IV in Patisserie SIT40716, you can move into:- SIT60316 Advanced Diploma of Hospitality Management
Course Details
Delivery methods
- Classroom
Units of Study
The hours displayed are nominal, actual classroom hours delivered may differ. Please contact us for the latest student contact hours information.
| Code | Subject | Elective | Hours |
| BSBDIV501 | MANAGE DIVERSITY IN THE WORKPLACE | Core | 60 |
| BSBSUS201 | PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES | Elective | 20 |
| BSBSUS401 | IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES | Core | 40 |
| BSBWOR203 | WORK EFFECTIVELY WITH OTHERS | Elective | 15 |
| SITHCCC001 | USE FOOD PREPARATION EQUIPMENT | Core | 25 |
| SITHCCC005 | PREPARE DISHES USING BASIC METHODS OF COOKERY | Core | 45 |
| SITHCCC011 | USE COOKERY SKILLS EFFECTIVELY | Core | 50 |
| SITHCCC018 | PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS | Core | 75 |
| SITHKOP001 | CLEAN KITCHEN PREMISES AND EQUIPMENT | Elective | 13 |
| SITHKOP002 | PLAN AND COST BASIC MENUS | Elective | 30 |
| SITHKOP005 | COORDINATE COOKING OPERATIONS | Core | 100 |
| SITHPAT001 | PRODUCE CAKES | Core | 24 |
| SITHPAT002 | PRODUCE GATEAUX, TORTEN AND CAKES | Core | 60 |
| SITHPAT003 | PRODUCE PASTRIES | Core | 24 |
| SITHPAT004 | PRODUCE YEAST BASED BAKERY PRODUCTS | Core | 42 |
| SITHPAT005 | PRODUCE PETITS FOURS | Core | 30 |
| SITHPAT006 | PRODUCE DESSERTS | Core | 100 |
| SITHPAT007 | PREPARE AND MODEL MARZIPAN | Core | 24 |
| SITHPAT008 | PRODUCE CHOCOLATE CONFECTIONERY | Core | 60 |
| SITHPAT009 | MODEL SUGAR-BASED DECORATIONS | Core | 48 |
| SITHPAT010 | DESIGN AND PRODUCE SWEET BUFFET SHOWPIECES | Core | 30 |
| SITXCCS007 | ENHANCE CUSTOMER SERVICE EXPERIENCES | Elective | 40 |
| SITXCOM005 | MANAGE CONFLICT | Core | 20 |
| SITXFIN003 | MANAGE FINANCES WITHIN A BUDGET | Core | 30 |
| SITXFSA001 | Use hygienic practices for food safety | Core | 15 |
| SITXFSA002 | PARTICIPATE IN SAFE FOOD HANDLING PRACTICES | Core | 40 |
| SITXHRM001 | COACH OTHERS IN JOB SKILLS | Core | 20 |
| SITXHRM003 | LEAD AND MANAGE PEOPLE | Core | 60 |
| SITXINV002 | MAINTAIN THE QUALITY OF PERISHABLE ITEMS | Core | 10 |
| SITXMGT001 | MONITOR WORK OPERATIONS | Core | 20 |
| SITXWHS001 | PARTICIPATE IN SAFE WORK PRACTICES | Elective | 12 |
| SITXWHS003 | IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES | Core | 30 |
Attend an Info Session
Fees & Costs
| Concession | Government subsidised fee | Non-subsidised fee | |
|---|---|---|---|
| Tuition fee | $810 | $4050 | $15550 |
| Materials fee | $420 | $420 | $420 |
| Maximum annual amenities | $175 | $250 | $250 |
| Total payable | $1405 | $4720 | $16220 |
| Per year | $16652 |
| Per semester | $8326 |
| Materials fee | $420 |
The student tuition fees as published are subject to change given individual circumstances at enrolment.
Displayed course fees are indicative only. There are many variables that impact the total amount of your full course costs including qualification for government subsidies, concessions or recognition of prior learning. Tuition fees do not include the cost of student amenities or material costs.
This training is delivered with Victorian and Commonwealth Government funding. Contact us to find out if you’re eligible for a Government subsidy.
Melbourne Polytechnic offers a range of payment options to help you pay your tuition fees, so you can get on with your studies.
Fees displayed are effective for new applications received on or after 1 November 2021. Tuition fees do not include textbooks, course materials or overseas student health insurance and visa fees.
After initial deposit, international students are able to pay tuition fees in installments, four times per year.
For more detailed information please read the International Student Fees.
Materials
Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department.Fees explained
The fees for those ineligible for a government-funded enrolment.
The cost of tuition for those eligible for government funding.
Concession fees are charged at 20 per cent of the standard fees for enrolments in Certificate I to IV courses. To be eligible students must meet Skills First eligibility criteria and present a valid:
- Commonwealth Health Care card, or
- Pensioner Concession card, or
- Any dependent spouse or dependent child of one of the above cardholders, or
- Veterans Gold card.
The following groups are eligible for concession fees from Certificate I to Advanced Diploma level:
- Aboriginal and Torres Strait Islander students
- Asylum Seekers and victims of human trafficking
Additional expenses
The Student Services and Amenities Fee is charged at forty cents (40 cents) per student contact hour and is capped over a twelve (12) month period, effective from the enrolment date, to:
- $250 for full fee-paying students; and
- $175 for concession-paying students studying Certificate I, II, III, or IV.
Amenities fees are used to improve non-academic services including libraries, counselling services, student support, and recreational activities.
Requirements
There are no formal prerequisites for this course.Academic: Australian Year 11 equivalency
English: Academic IELTS 5.5 overall with no individual band below 5.0, or Melbourne Polytechnic recognised equivalency.
Next Steps
We're really excited for you to join the Melbourne Polytechnic community and we look forward to supporting you on your education journey.
The first step to enrolling is completing the application short form from the Apply Now page.
You'll then receive a link to complete a few more personal details.
It is a mandatory government requirement for all prospective students to complete an online literacy and numeracy assessment.
Once you are ready to enrol, you will be invited to attend our Skills and Job Centre, or come to campus to complete your enrolment in person.
For certificate-level courses, you can pay by weekly or fortnightly direct debit using our Tuition Payment Plan. Read more about TPPs here.
If you need assistance with your application and the next steps, you can contact one of our Education and Course Advisors on 1300 635 276 or follow a step-by-step guide to enrolling for vocational education local students.
Bakery and pastry at Melbourne Polytechnic
Julie Harris changes career direction
Grandmother of four, Julie Harris had worked as an Area Manager for BOC Gas for over 25 years before she began pursuing her true passion of cooking and cake decorating in 2017.
Learn More
Maria Goncalves
Maria is a chef instructor currently working with Commercial Cookery, Patisserie and EAL students at Melbourne Polytechnic.
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Liz Warren
Liz is a hospitality professional and teacher with many years of experience. She teaches commercial cookery and patisserie students theory-based subjects such as food hygiene and food safety.
Learn MoreRecognising Organisations
Nationally Recognised Training This course is government accredited and has national recognition.
Local student means; you are an Australian citizen or permanent resident, a New Zealand citizen or a permanent humanitarian visa holder.