Certificate IV in Patisserie

Entry Requirements

Academic IELTS score of 5.5 Overall with minimum of 5.0 in all bands or equivalent.
Successful completion of the Certificate III in Patisserie.
Indian, Pakistani, Bangladeshi and Nepalese students need satisfactory completion of Year 12 or overseas equivalent 60% in the top 4 subjects (excluding native language) for all courses (i.e. Cert III, Cert IV, Diploma, Advanced Diploma and Associate Degree) If student has needed to re-sit for their exam, student also need to provide all exam results. Not accepting Punjab State Board or Haryana State Board HS results only – need to present a Central Board result exam or a higher qualification.

TAFE SA English Language Centre: English for Academic Purposes (EAP20) Pass

TOEFL (Test of English as a Foreign Language) – iBT: Score of 46, with reading: 4-7, listening: 4-6, speaking: 14-15, and writing: 14-17

Pearsons Test of English (PTE) Academic: Minimum 42 with 36 in all for communicative skills ((listening, reading, writing and speaking)

Occupational English Test OET: Pass

Cambridge C1 Advanced or B2 First previously Certificate of Advanced English (CAE) and First Certificate of English (FCE): Overall score of 162 with a minimum of 154 in all bands

Course Details

This industry-leading course is designed for experienced pastry chefs who want to take the next step in their career. You will refine your technical and creative skills, such as sugar pulling and fine decorating, as you develop your management and leadership skills. Learn hands-on from pastry chefs with years of experience who will help you take your skills to the next level. You will also enhance your knowledge of food hygiene procedures, receiving and storing supplies, stock control, catering revenue, workplace safety, budgeting, and management skills. Be ready to take a leading role in the kitchen or run your own business.

Employment Outcomes

Catering assistant, cook, food service assistant.

Qualifications & Skills Covered

Certificate IV in Patisserie (SIT40721)
This course covers managing diversity, food preparation equipment, cookery skills, cakes, gateaux, tortes, pastries, yeast-based products, petits fours, desserts, confectionary, decoration, budgeting, food and workplace safety and leadership. To complete the qualification you are required to complete all 26 core units and 6 elective units.

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