Minimum 18 years of age (for international student only)
Completion of Year 11 or high school or equivalent
Have a passion to work in the kitchen or hospitality industry
This course is not suitable for persons unable to handle sugar or dairy products.
Students need to demonstrate they have proficiency in English before a place can be offered. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test administered by APSI*.
The minimum entry level of English proficiency for all APSI courses is the equivalent of Academic IELTS 5.5 with no individual band less than 5.0. English tests are only valid for 2 years.
The following English language tests are recognised and accepted by Australian Professional Skills Institute:
English Language Test Name and Scores, Entry level for APSI
IELTS (Academic) overall: 5.5, with no individual band less than: 5.0
IELTS (General) overall: 6.0, with no individual band less than: 5.5
TOEFL paper based, 527
TOEFL internet based, 46
Cambridge English Advanced, 162
Pearson PTE Academic, 42
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.
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.
CRICOS Course Code: 096146K
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Units of Competency:
This course consists of 32 units of competence with 26 core units and 6 elective units as listed below:
Unit Name
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Use food preparation equipment*
Prepare dishes using basic methods of cookery*
Use cookery skills effectively*
Prepare food to meet special dietary requirements
Coordinate cooking operations
Produce cakes*
Produce gateaux, torten and cakes*
Produce pastries*
Produce yeast-based bakery products*
Produce petit fours*
Produce desserts*
Prepare and model marzipan
Produce Chocolate confectionery
Model sugar-based decorations
Design and produce sweet buffet showpieces
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety*
Participate in safe food handling practices*
Coach others in job skills*
Lead and manage people
Maintain the quality of perishable items*
Monitor work operations
Implement and monitor work health and safety practices
Elective Units,
Participate in environmentally sustainable work practices*
Work effectively with others*
Prepare appetisers and salads*
Produce cakes, pastries and breads*
Clean kitchen premises and equipment*
Comply with infection prevention and control policies and procedures*
* For students who have completed Certificate III in Patisserie, a total of 19 units will be credited towards Certificate IV in Patisserie. Students are required to study the remaining 13 units in two terms.
Articulation
Upon completion of Certificate IV, students can continue to study Diploma of Hospitality Management (Patisserie specialisation)
No Course!
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
OSHC: 530$ per year
