SIT40721 Certificate IV in Patisserie

Course Information

Become a Qualified Pastry Chef in Australia

Create cakes, desserts, pastries, chocolate creations and artisan baked goods while gaining real industry experience in commercial kitchens.

✔ 600 Hours Industry Placement
✔ Practical Kitchen Training Every Week*
✔ Learn from Experienced Pastry Chefs
✔ Study in Sydney CBD
✔ Graduate with Skills Employers Need

Start your pastry career in Australia with hands-on training and real workplace experience.

*From week 6 of Term 2 to Term 5.

Overview

CRICOS Code:

120678M

Duration:

78 weeks

Entry Requirement

More details

Student must have completed an equivalent of Year 10

Delivery mode:

Face to Face

Delivery site:

• ABM Campus: 242 Castlereagh Street Sydney NSW 2000 Australia

• ABM Kitchen: Shop 22, The Quay Haymarket, 61-79 Quay Street, Haymarket, 2000

* More information is available via the My Skills Website.

Course Detail

SIT40721

Certificate IV in Patisserie

78 weeks

SIT50422

Diploma of Hospitality Management

26 weeks

SIT40721

Certificate IV in Patisserie

78 weeks

SIT50422

Diploma of Hospitality Management

26 weeks

SIT60322

Advanced Diploma of Hospitality Management

26 weeks

SIT40521

Certificate IV in Kitchen Management

78 weeks

SIT40721

Certificate IV in Patisserie

26 weeks

Course Duration

This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each and 18 weeks of holidays.

Work Placement

600 hours

View Industry Placement details

Student Support

• ABM assesses student support needs before enrolment via Enrolment and Pre-Enrolment Forms.

• Possible supports include LLN assistance, assistive technology, extra tutorials, and help with online learning tools.

• Additional costs or limitations are communicated before enrolment.

• If ABM cannot provide certain support, students are referred to third-party providers at their own expense.

• If ABM cannot offer a suitable learning environment, it will inform the student and may refer them to another provider instead of enrolling them.

Job roles

Pastry Chef

Chef de Partie (Pastry)

Patisserie Cook

Dessert Chef

Pathways to Further Study / Career Opportunities

Potential employment options are in the commercial cookery sector in the roles such as chefs and cooks who have a supervisory or team leading role in the kitchen.

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the

SIT50422 Diploma of Hospitality Management.

Additional Information

Please read the Student Handbook before enrolling, as it contains important information about ABM. For more details, email info@abm.edu.au or call +61 (02) 9160 4507.

No. of unit	Code	Title	Core or Elective
1	BSBTWK501	Lead diversity and inclusion	Core
2	SITHCCC023*	Use food preparation equipment	Core
3	SITHCCC027*	Prepare dishes using basic methods of cookery	Core
4	SITHCCC034*	Work effectively in a commercial kitchen	Core
5	SITHCCC042*	Prepare food to meet special dietary requirements	Core
6	SITHKOP013*	Plan cooking operations-	Core
7	SITHPAT011*	Produce cakes	Core
8	SITHPAT012*	Produce specialised cakes	Core
9	SITHPAT013*	Produce pastries	Core
10	SITHPAT014*	Produce yeast-based bakery products	Core
11	SITHPAT015*	Produce petits fours	Core
12	SITHPAT016*	Produce desserts	Core
13	SITHPAT017*	Prepare and model marzipan	Core
14	SITHPAT018*	Produce chocolate confectionery	Core
15	SITHPAT019*	Model sugar-based decorations	Core
16	SITHPAT020*	Design and produce sweet showpieces	Core
17	SITXCOM010	Manage conflict	Core
18	SITXFIN009	Manage finances within a budget	Core
19	SITXFSA005	Use hygienic practices for food safety	Core
20	SITXFSA006	Participate in safe food handling practices	Core
21	SITXHRM007	Coach others in job skills	Core
22	SITXHRM008	Roster staff	Core
23	SITXHRM009	Lead and manage people	Core
24	SITXINV006*	Receive, store and maintain stock	Core
25	SITXMGT004	Monitor work operations	Core
26	SITXWHS007	Implement and monitor work health and safety practices	Core
27	SITHIND006	Source and use information on the hospitality industry	Elective
28	SITXFSA008*	Develop and implement a food safety program	Elective- Group A
29	FBPRBK3014*	Produce sweet yeast products	Elective- Group A
30	SITHKOP010	Plan and cost recipes	Elective- Group A
31	SITHKOP012*	Develop recipes for special dietary requirements	Elective- Group A
32	SITXHRM010	Recruit, select and induct Staff	Elective