Certificate IV in Patisserie

Chisholm Institute - TAFE

Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 00881F

This qualification is part of the Tourism, Travel and Hospitality Training Package. It reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This preparatory qualification provides individuals with knowledge and skills to work in various patisseries settings, such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops. Elective streams are available in: Client and Customer Service; Commercial Cookery and Catering; Computer Operations and ICT Management; Finance; First Aid; Food and Beverage; Human Resource Management; Inventory; Kitchen Operations and Management; Work Health and Safety; and Working in Industry.

Structure

  • 32 units: 26 core
  • 6 elective

Subjects

  • Core: Manage diversity in the workplace
  • Produce cakes
  • Produce pastries
  • Model sugar-based decorations
  • Participate in safe food handling practices
  • plus more. Electives: Provide service to customers
  • Produce and serve food for buffets
  • Create and use databases
  • Prepare financial reports
  • Provide first aid
  • Plan and monitor espresso coffee service
  • Mentor in the workplace
  • Receive and store stock
  • Plan catering for events or functions
  • Identify hazards, assess and control safety risks
  • Source and use information on the hospitality industry
  • plus more.

Standard entry requirements

No minimum education

Study information

Campus Fees Mid year intake Attendance
Dandenong International: $14,750 Yes No information available
Frankston Yes No information available
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