Certificate IV in Patisserie

National ID: SIT40716
State ID: AZT6
Qualification level: Certificate IV

Course is available at the following locations

Private
Australian Professional Skills Institute

The Certificate IV in Patisserie course is designed to provide you with a range of preparation and presentation skills synonymous with the fine-tuned skills required of a fully qualified patissier or pastry chef.

Upon completion of this course, you will master a range of fine patisserie skills and sound knowledge of kitchen operations to produce patisserie products. You will also develop skills in staff supervision, stock control processes, financial management and advanced catering control.

During the course, you will go through a mix of face-to-face training at our campus (40 Lord St, East Perth) with multi-media demonstrations, hands-on practical training in a fully operational commercial kitchen, and workplace training in a pastry kitchen, a patisserie business or a bakery.

Graduates are well-prepared for a career as a Senior Pastry Chef, a Patissier or a Chef de Cuisine.

For students who have completed the Certificate III in Commercial Cookery, by undertaking an additional six months in Patisserie entitles you a dual qualification.

Well-trained and qualified staff in this field are in high demand by leading hotels, restaurants and boutique patisseries. Specialist patisserie skills can complement your commercial cooking skills and provide chefs/cooks with additional employment opportunities, making you the “employer’s choice” in a commercial kitchen.

Course description

The Certificate IV in Patisserie course is designed to provide you with a range of preparation and presentation skills synonymous with the fine-tuned skills required of a fully qualified patissier or pastry chef.

Upon completion of this course, you will master a range of fine patisserie skills and sound knowledge of kitchen operations to produce patisserie products. You will also develop skills in staff supervision, stock control processes, financial management and advanced catering control.

During the course, you will go through a mix of face-to-face training at our campus (40 Lord St, East Perth) with multi-media demonstrations, hands-on practical training in a fully operational commercial kitchen, and workplace training in a pastry kitchen, a patisserie business or a bakery.

Graduates are well-prepared for a career as a Senior Pastry Chef, a Patissier or a Chef de Cuisine.

For students who have completed the Certificate III in Commercial Cookery, by undertaking an additional six months in Patisserie entitles you a dual qualification.

Well-trained and qualified staff in this field are in high demand by leading hotels, restaurants and boutique patisseries. Specialist patisserie skills can complement your commercial cooking skills and provide chefs/cooks with additional employment opportunities, making you the “employer’s choice” in a commercial kitchen.

Campus locations

Course page link
Public
North Metropolitan TAFE

<h3>Fine tune your skills in the kitchen and create sweet masterpieces</h3>
<p>This course builds on the skills gained in the Certificate III in Patisserie or Commercial Cookery qualifications and equips you with the skills needed to be a qualified cook specialising in patisserie. On successful completion you'll be ready to work a <strong>patissier or pastry chef</strong> in a variety of hospitality environments and take on a leading or <strong>supervisory role in the kitchen</strong>.</p>
<p>You will cover working fast and effectively in a commercial kitchen team and be able to <strong>plan, prepare and bake mouth-watering cakes</strong>, sponges, tarts, petits fours, pastries, <strong>chocolate and sugar show pieces</strong> and decoration techniques. You'll also <strong>learn about financial management, leading staff and teams</strong>, cleaning, <strong>food safety programs</strong>, hygiene, <strong>managing workplace conflict, coaching others</strong> and workplace health and safety.</p>
<p>When applying for this course, prior study or experience within the industry will be considered. If you have limited study or experience in this field, you may be directed to a course at a more suitable level for your skills.</p>

Course description

<h3>Fine tune your skills in the kitchen and create sweet masterpieces</h3>
<p>This course builds on the skills gained in the Certificate III in Patisserie or Commercial Cookery qualifications and equips you with the skills needed to be a qualified cook specialising in patisserie. On successful completion you'll be ready to work a <strong>patissier or pastry chef</strong> in a variety of hospitality environments and take on a leading or <strong>supervisory role in the kitchen</strong>.</p>
<p>You will cover working fast and effectively in a commercial kitchen team and be able to <strong>plan, prepare and bake mouth-watering cakes</strong>, sponges, tarts, petits fours, pastries, <strong>chocolate and sugar show pieces</strong> and decoration techniques. You'll also <strong>learn about financial management, leading staff and teams</strong>, cleaning, <strong>food safety programs</strong>, hygiene, <strong>managing workplace conflict, coaching others</strong> and workplace health and safety.</p>
<p>When applying for this course, prior study or experience within the industry will be considered. If you have limited study or experience in this field, you may be directed to a course at a more suitable level for your skills.</p>

Campus locations

Course page link
Public
South Metropolitan TAFE

<h3>Do you have what it takes to be an artist in the kitchen?</h3>
<p>When you complete the Certificate IV in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant, or hotel.</p>
<h4>Gain these skills:</h4>
<ul>
<li>work effectively in a commercial kitchen</li>
<li>plan, prepare and bake cakes, tarts, petit fours, pastries, chocolates, sugar decorations and showpieces</li>
<li>financial management</li>
<li>cleaning</li>
<li>first aid</li>
<li>food safety programs</li>
<li>hygiene</li>
<li>managing workplace conflict </li>
<li>workplace health and safety</li>
</ul>

Course description

<h3>Do you have what it takes to be an artist in the kitchen?</h3>
<p>When you complete the Certificate IV in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant, or hotel.</p>
<h4>Gain these skills:</h4>
<ul>
<li>work effectively in a commercial kitchen</li>
<li>plan, prepare and bake cakes, tarts, petit fours, pastries, chocolates, sugar decorations and showpieces</li>
<li>financial management</li>
<li>cleaning</li>
<li>first aid</li>
<li>food safety programs</li>
<li>hygiene</li>
<li>managing workplace conflict </li>
<li>workplace health and safety</li>
</ul>

Campus locations

Course page link