* Uniform - From,Shoes - From,Equipment - From
Cambridge Overseas School Certificate or GCE O levels with credit average in 3 subjects.
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
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.
More Info: click here
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
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
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.
OSHC: 530 Aud per year
