Patisserie Programme (Full Time)

CERTIFICATION III IN PATISSERIE (STAGE -1)

SEMESTER 1 (6 MONTHS)

 

Unit Code Unit Title
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITXFSAOO1 Use hygienic practices for food safety
SITXWHSOO1 Participate in safe work practices
SITHKOPOO1 Clean kitchen premises and equipment
SITXHRMOO1 Coach others in job skills
SITXLNV002 Maintain the quality of perishable items
BSBWOR203 Work effectively with others
SITHPATOO1 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITXINVOO4 Control stock
SITHPAT005 Produce petits fours
SITHFAB005 Prepare and serve espresso coffee

 

CERTIFICATION III IN PATISSERIE (STAGE -2)

SEMESTER 2 (6 MONTHS)

Unit Code Unit Title
SITXFSA002 Participate in safe food handling practices
SITHCCC018 Prepare food to meet special dietary requirements
SITHPAT006 Produce desserts
BSBSUS201 Participate in environmentally sustainable work practices
SITHCCC017 Handle and serve cheese
SITHCCC011 Use cookery skills effectively
SITHPAT004 Produce yeast based bakery products
SITHPAT007 Prepare and model marzipan
SITHCCC011 Use cookery skills effectively

 

CERTIFICATION IV IN COMMERCIAL COOKERY

SEMESTER 3 (6 MONTHS)

Unit Code Unit Title
SITXCOM005 Manage conflict
SITXFINOO3 Manage finances within a budget
BSBDIV501 Manage diversity in the workplace
SITHKOPOO4 Develop menus for special dietary required
SITXHRMOO3 Lead and manage people
SITXMGTOO1 Monitor work operations
SITHKOP005 Coordinate cooking operations
BSBUS401 Implement and monitor environmentally sustainable work place
SLTXWHS003 implement and monitor work health and safety practices
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces

ADD COMMERCIAL COOKERY
on completion of the certificate programme in Patisseries you may extend
your studies and complete Certificate IV in Commercial Cookery (6 Months)

 

 

 

2019
Intakes

Hospitality Management – February / June / September
Commercial Cookery – February / June / September
Event Management – February / June / September
Patisserie – February / June / September

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