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Australian Professional Skills Institute (APSI)

Certificate IV in Patisserie

  • Certificate

Pre-requisite: SIT31021 Certificate III in Patisserie This specialised course is designed to provide students with a broad range of pastry skills and knowledge.

Key details

Degree Type
Certificate
Duration
52 weeks full-time
Course Code
SIT40721, 109472G
Study Mode
In person

About this course

Pre-requisite: SIT31021 Certificate III in Patisserie

This specialised course is designed to provide students with a broad range of pastry skills and knowledge. Students will develop a range of preparation and presentation skills synonymous with the fine tuned skills required of a fully qualified patissier or pastry chef.

This is a six-month course that aims at refining a patissier to an advanced level of cake and dessert finishing, chocolate and sugar sculpting, design creative recipes and menu. This course covers how to design decorative showpieces by using advanced sugar and chocolate work, confiserie and petit fours.

The Certificate IV in Patisserie is an advanced skills course, providing students with kitchen supervision skills and advanced cookery skills. Subjects taught at this level include staff supervision skills, stock control processes, financial management and advanced catering control. Students are required to undertake face to face theory and practical training in kitchen operations.

Students are required to undertake workplace training in various commercial kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Entry requirements

  • For domestic students requirements, please view the
    page for entry requirements here.
  • For international students and English language requirements, please view the
    page for entry requirements here.
  • This course is not suitable for persons unable to handle sugar or dairy products.
  • Have a passion to work in the kitchen or hospitality industry

Study locations

Wellington Fair

Career pathways

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotel, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:

  • Senior Pastry Chef
  • Patissier
  • Chef de Cuisine

Credit for prior study or work

Recognition of Prior Learning (RPL)

RPL is available to anyone who has experience working in a commercial kitchen.

RPL:

  • provides an alternative pathway to achieving a qualification without course attendance
  • is a consultative process between with the candidate and the assessor to determine whether the candidate has acquired the requisite learning, skills and knowledge to demonstrate that they have achieved the required learning outcomes or performance criteria of the course or qualification, for which the candidate is seeking
  • identifies where appropriate additional learning experiences or training gaps are needed to achieve the course or qualification
  • is the conduct of an assessment to confirm competency.

APSI has developed a process that promotes holistic and task-based assessment. It focuses on relating assessment activities to actual job tasks. The intention of this model is to streamline and simplify the process of recognising competency.

Prior to RPL, information is provided to the candidate on the assessment process. Specific advice is given to each candidate on how they can demonstrate their competence and what documentary evidence is required to support their application. Each industry has unique documents that can provide evidence of experience and competence.

The candidate is required to provide adequate information prior to, throughout and after a training and assessment experience. The assessor, in this process, needs to be fully aware of the needs of the candidate and help them identify relevant workplace personnel who can confirm the candidate's competency.

The focus of the APSI streamlined holistic assessment process is to focus on demonstrated skills and knowledge and not to rely purely on documentary evidence as the main source of evidence.

Some examples of documentary evidence that can support the process include:

  • licences such as First Aid, RSA
  • CV or work history with details of job role and responsibilities
  • previous qualifications from overseas and Australia
  • certificates and records of results or assessments completed with other RTO's
  • photographs of work undertaken
  • samples of related project work
  • diaries of tasks performed
  • task sheets/job sheets/logbooks
  • site training records
  • pay slips / employment contracts / job descriptions
  • memberships of relevant professional associations
  • references/letters/third party reports from previous employers/supervisors
  • industry awards
  • performance appraisals