AWARD COURSE

Certificate IV in Patisserie


National Code: SIT40716
TAFE SA Code: TP00963


Description

This course promotes skills for pastry chefs who have supervisory or team leading roles in the kitchen. Pastry chefs operate independently or with limited guidance from others and use discretion to solve non-routine problems and how to control costs. This qualification will equip you with a broad range of advanced cake and dessert finishing skills, including sugar pulling and chocolate designs.

Duration
Example Career Profile
Print Course Page
Up to 12 months 

Full Time

Baker and Pastry Chef Baker and Pastry Chef

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled

Course Admission Requirements

  • No course admission requirements, however, students wishing to access subsidised training will be required to demonstrate satisfactory reading, writing and numeracy skills.
If there are more applications for this course than places available, applicants will be ranked by Date of application
If you have a verified disability/medical condition and require additional support to demonstrate satisfactory reading, writing and numeracy skills please contact Student Services prior to applying to discuss your needs. To be eligible for support you must provide medical documentation to verify your disability/medical condition.

Average cost per semester
Total Fees for the 12 month course
Subsidised
$2,911 - $3,492
$5,822 - $6,984
Concession
$2,066 - $2,478
$4,132 - $4,957

This course is subsidised through the Government of South Australia's Subsidised Training initiative. Assessing your eligibility may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee
$6,385 - $7,660
$12,770 - $15,320

Fees vary depending on subjects you enrol into. This course also has an incidentals cost of $600.00 for 2 uniforms, chef knife set and name badge.

  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

    Read More

    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

    Read More

  • Employment Outcomes

    Catering assistant, cook, food service assistant.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate IV in Patisserie (SIT40716)
    Skills covered include managing diversity, food preparation equipment, cookery skills, cakes, gateaux, tortes, pastries, yeast-based products, petits fours, desserts, confectionary, decoration, budgeting, food and workplace safety and leadership. To complete the qualification you are required to complete all 26 core units and 6 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full Qualification are eligible to receive a Statement of Attainment.

    87%*
    of TAFE SA graduates find jobs or continue studying.
    89%*
    of TAFE SA graduates are satisfied with the overall quality of training.



    * 2017 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Coach others in job skills 20
    Coordinate cooking operations 100
    Design and produce sweet buffet showpieces 30
    Implement and monitor environmentally sustainable work practices 40
    Implement and monitor work health and safety practices 30
    Lead and manage people 60
    Maintain the quality of perishable items 10
    Manage conflict 20
    Manage diversity in the workplace 60
    Manage finances within a budget 30
    Model sugar-based decorations 48
    Monitor work operations 20
    Participate in safe food handling practices 40
    Prepare and model marzipan 24
    Prepare dishes using basic methods of cookery 45
    Prepare food to meet special dietary requirements 75
    Produce cakes 24
    Produce chocolate confectionery 60
    Produce desserts 100
    Produce gateaux, torten and cakes 60
    Produce pastries 24
    Produce petits fours 30
    Produce yeast-based bakery products 42
    Use cookery skills effectively 50
    Use food preparation equipment 25
    Use hygienic practices for food safety 15

    Elective

    Name Nominal Hours
    Apply advanced finishing techniques for specialty cakes and desserts 80
    Carry out processes for a range of artisan cheeses 60
    Create and use spreadsheets 30
    Prepare and serve espresso coffee 30
    Produce sourdough products 70
    Roster staff 30
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