email info@aiemel.edu.au | phone+613-9428-9570 | map-marker Level 12, 140 Queen Street, Melbourne, Victoria 3000, Australia
SIT40716 - Certificate IV in Patisserie - Australian Institute of Entrepreneurship

SIT40716 - Certificate IV in Patisserie

CRICOS Code: 097159G

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification
  • IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
  • Applicants should have basic computer and MS Office skills (Word, Excel and PowerPoint).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

Most of the training is based on face-to-face classroom delivery including interactive classroom teaching, activities and tutorials together with a practical placement (Work Based Training or WBT).

Face-to-face delivery of 20 hours per week and which may include weekday, evening and weekend timetables.

Delivery Location

Theory Classes will be conducted at our city campus, level 12, 140 Queen Street, Melbourne VIC 3000

Kitchen Classes will be conducted at our North Melbourne campus, Kitchen 4 & 5, 47 – 51 Boundary Rd, North Melbourne VIC 3051

Work Based Training (WBT)

Each student is required to work in an operational commercial kitchen of an industry workplace for a minimum of 24 sessions (96 hours) consist of 12 sessions (48 hours of work placement) for the unit SITHCCC011Use cookery skills effectively and 12 sessions (48 hours of work placement) for the unit SITHKOP005 Coordinate cooking operations. Some students may already be employed whilst others are not.

For employed students – their work may be used as evidence providing the workplace meets AIE requirements and the host employer is able and willing to act as host employer and provided feedback as required. Practical Workplace Assessment can be arranged and conducted and can be used as evidence of amount of learning and to fast track the course for the successful student If this cannot be agreed, then they must be treated as if they were not employed.

For students not employed – AIE will work with a selection of host employers to provide that placement. Sufficient Host Employers have been identified to support the anticipated student population. The identification of further host employers is ongoing and cover will be established prior to any increase in student numbers.

See WBT Policy and Procedure for implementation.

Target group for this program will be international students who are 18 years and above, (including maturely aged clients) who have completed Certificate III in Patisserie qualification and wish to enter the hospitality industry as a pastry chef.

To attain the SIT40713 – Certificate IV in Patisserie, 32 units must be completed, consisting of 27 core units and 5 elective units.

Core Units
1BSBSUS201Participate in environmentally sustainable work practices
2BSBWOR203BWork effectively with others
3HLTAID003Provide first aid
4SITHCCC101Use food preparation equipment
5SITHCCC201Produce dishes using basic methods of cookery
6SITHCCC202Produce appetisers and salads
7SITHCCC203Produce stocks, sauces and soups
8SITHCCC204Produce vegetable, fruit, egg and farinaceous dishes
9SITHCCC301Produce poultry dishes
10SITHCCC302Produce seafood dishes
11SITHCCC303Produce meat dishes
12SITHCCC307Prepare food to meet special dietary requirements
13SITHCCC308Produce cakes, pastries and breads
14SITHCCC309Work effectively as a cook (WBT)
15SITHKOP101Clean kitchen premises and equipment
16SITHKOP302Plan and cost basic menus
17SITHPAT306Produce desserts
18SITXFSA101Use hygienic practices for food safety
19SITXFSA201Participate in safe food handling practices
20SITXHRM301Coach others in job skills
21SITXINV202Maintain the quality of perishable items
22SITXWHS101Participate in safe work practices
Elective Units
23 SITHASC301Produce Asian cooked dishes
24 SITHCCC304Produce and serve food for buffets
25 SITXINV401Control stock

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Name Of RTO

Australian Institute of Entrepreneurship

RTO Number

21996

CRICOS No

02999J