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Certificate IV in Patisserie
Certificate IV in Patisserie

Certificate IV in Patisserie

  • ID:WAI610006
  • Level:Certificate IV
  • Duration:
  • Intake:

Fees (AUD)

* Uniform - From,Shoes - From,Equipment - From

Estimated Total/program:
Apply
60
Accept letter
100
Visa
20
Fly
1

Admission Requirements

Entry Requirement

Cambridge Overseas School Certificate or GCE O levels with credit average in 3 subjects.

English Requirements

  • IELTS (Academic module): Overall 5.5 (no band below 5.0)

  • TOEFL iBT (Internet-based): 69-79 with n band less than 14

  • TOEFL Paper: 523 (with a min. TWE 3.5)

  • TOEFL CBT (Combuted-based)  193 (with a min.TWE 3.5)

  • PTE Academic: 46 with no communicative skill score less than 40

  • TOEIC: Listening and Reading 650-700, Speaking 150, Writing 13

Course Information

With this highly regarded certificate course from Angliss, students develop competencies and study specialty units alongside completing all units within the certificate III Patisserie program. Students completing this course are highly sort after by the industry.

Develop your skills in patisserie through practical sessions on campus to learn foundational Patisserie vocational skills to artisan techniques of sugar and chocolate, Cake decorating, produce desserts and modern gateaux.

Certificate IV in Patisserie expands on all aspects of patisserie skills knowledge and concepts through this industry-leading certificate course.

You do not need to complete the Certificate III patisserie program prior to applying for this course, this course is an extended version of the Certificate III program.

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COURSE STRUCTURE

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

UNITS

  • Manage diversity in the workplace

  • Implement and monitor environmentally sustainable work practices

  • Use food preparation equipment

  • Produce 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 petits fours

  • Produce desserts

  • 7Prepare and model marzipan

  • Produce chocolate confectionery

  • Model sugar-based decorations

  • 0Design 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

  • Clean kitchen premises and equipment

  • Prepare and serve espresso coffee

  • 1Prepare specialised food items

  • Control stock

  • Plan and cost basic menus

  • Apply advanced finishing techniques for specialty cakes

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Pre Courses

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Pathway Courses

On successful completion of the Advanced Diploma, you will be eligible to apply for entry with advanced standing credits into the Bachelor of Culinary Management offered by William Angliss Institute.

Certificate iv in patisserie -> Diploma of hospitality management -> Advanced diploma of hospitality management

Certificate iv in patisserie -> Certificate iv in commercial cookery-> Diploma of hospitality management -> Advanced diploma of hospitality management -> Bachelor of culinary management

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Career Opportunity

Career Opportunity

A range of resources and fact sheets are available on searching for work, volunteer rights and responsibilities, applying for jobs (resumes, cover letters and samples) and preparing for interviews. Access hard copies at the Student Lounge or online via CareerHub.

Ability to settle

Overseas Student Health Cover

OSHC: 530 Aud per year

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