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Certificate IV in Hospitality (Patisserie) SIT40707

This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook who specialises in patisserie and in a supervisory or team leading role in a patisserie or pastry kitchen. Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

Job roles

Individuals with this qualification are able to perform roles such as:

• supervising the pastry kitchen in a large hotel or catering operation
• supervising a small patisserie.

Possible job titles include:

• chef patissier
• chef de partie

  • Study at Home
  • Study on Campus

(Full Time 3 Semesters, or Part Time 18mths)


Subjects 

[Hospitality]

Introduction to Hospitality
Health, Hygiene and Safety
Introduction to Cooking
Cakes Desserts and Yeast Goods
Patisserie 1
Patisserie 2
Introduction to Human Resources and
Finance
Introduction to Hospitality Management

[Electives]

(choose 2 electives from below)

• Finance and Hospitality
• Table Service
• Bar Service 1

 

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*Titles have been abbreviated for ease of use. Full titles are Cert III in Food Processing (Retail Baking) Bread and Combined, respectively.



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