Certificate
Fine tune your creative skills in making sweet masterpieces, delicious pastries and cakes with this qualification. This course further builds your skills so that you can take on a leading supervisory role in the kitchen and work quickly and effectively in a commercial kitchen team to plan, prepare and bake cakes, sponges, tarts, pastries, chocolate and sugar pieces. Learn about financial management, staffing and teams, cleaning, food safety programs, hygiene, managing workplace conflict, and workplace health and safety.
Through this course you will develop your creativity, flair and excellent eye for detail, enabling you to create centrepieces with sugar, pastillage and chocolate using the latest baking equipment and machinery. You will graduate with the skills to work as a patissier or pastry chef in a patisserie, restaurant, or hotel.
**Please note that students who are transitioning into the new qualification will be required to complete additional units in order to be awarded the new qualification. These extra units will not incur any additional tuition fees. **
An IELTS score (academic) of 6.0 with no band score less than 5.0 or equivalent.
Completion of SIT31021 Certificate III in Patisserie is required for entry into this course.
Completion of the equivalent of Australian Year 10.
Please view Admission requirements for your country of origin.
To achieve this qualification, students must demonstrate competency in 32 units. These 32 are comprised of 26 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.
Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.