SIT40716 Certificate IV in
Patisserie
CRICOS Course Code: 091366E
RTO Number: 40336 CRICOS Code: 03187D
COURSE
INFORMATION
This qualification 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.
DURATION
Option 1: 59 weeks including 10
weeks of term breaks.
Option 2: 24 weeks including 4
weeks of term breaks
TUITION FEES
Option 1: $15,000
Option 2: from $6,500 dependent on credit
Tuition fees include work
clothing, a cookery based tool
kit and text books
www.acte.sa.edu.au
Course Outline
To attain this qualification, 32 units of competency must be successfully
completed. The recommended course outlines for Option 1 and 2 are as follows:
SITHCCC001
SITHCCC005
SITHCCC011
SITHPAT001
SITHPAT002
SITHPAT003
SITHPAT004
SITHPAT005
SITHPAT006
SITXFSA001
SITXFSA002
SITXHRM001
SITXINV002
SITHIND002
SITXWHS002
HLTAID003
BSBDIV501
BSBSUS401
SITHCCC018
SITHKOP005
SITHPAT007
SITHPAT008
SITHPAT009
SITHPAT010
SITXCOM005
SITXFIN003
SITXMGT001
SITXWHS003
SITXHRM003
BSBSMB401
BSBSMB403
BSBSMB404
Use food preparation equipment
Prepare dishes using basic methods of cookery
Use cookery skills effectively
Produce cakes
Produce gateaux, torten and cakes
Produce pastries
Produce yeast-based bakery products
Produce petits fours
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Source and use information on the hospitality industry
Identify hazards, assess and control safety risks
Provide first aid
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Prepare food to meet special dietary requirements
Coordinate cooking operations
Prepare and model marzipan
Produce chocolate confectionery
Model sugar based decorations
Design and produce sweet buffet showpieces
Manage conflict
Manage finances within a budget
Monitor work operations
Implement and monitor work health and safety practices
Lead and manage people
Establish legal and risk management requirements of small business
Market the small business
Undertake small business planning
Adelaide College of Technical Education
Level 3, 90 King William Street, Adelaide, South Australia
Phone: +61 8 8410 9915 | Fax: +61 8 8410 9916 | Email: [email protected]
© Adelaide Educators Pty Ltd ACN: 136 893 831 v2.00 11042017
Option 1
































Option 2
These units of competency must be
successfully completed prior to entering the
Option 2 program (variations are negotiable)
This qualification provides a
pathway to work in various
organisations where patisserie
products are prepared and
served. Possible job titles
include Chef Patissier or Chef de
Partie.
















Call +61 8 8410 9915
Entry Requirements
Location
Option 1 & 2: All students must be 18 years of age or
over and international students must have a
minimum IELTS band 5.5 or equivalent. The course is
offered to both international and domestic students.
This course will be delivered in South Australia at the
following locations:
Option 1: Individuals may enter this qualification
with limited or no vocational experience and without
a lower level qualification.
Adelaide College of Technical Education
Level 3, 90 King William Street, Adelaide
Option 2: The units specified on the front of this
brochure must be successfully completed prior to
entering the Option 2 program (variations are negotiable)
Practical Training
Delivery Mode and Assessment
The course is delivered face-to-face, in a classroom
based training model of 20 hours per week.
Assessments are conducted using a combination of
written assignments, oral questioning, case studies,
projects, work placement log book and observations
in the workplace or simulated work environment.
Australian Bakery Training
14 Deacon Avenue, Richmond
Practical training will be undertaken in a simulated
work environment at Australian Bakery Training,
providing all the current equipment and an excellent
opportunity to learn and improve practical job skills
under realistic workplace conditions. Simulated
assessment will allow students to demonstrate their
capacity to work within commercial speed, timing
and productivity timeframes.
Career Pathways
Recognition of Prior Learning (RPL) /
National Recognition
Recognition is available to students with prior skills,
experience, knowledge or qualifications obtained
from formal studies or training, in a related area.
Recognition may reduce the duration of this course.
On successful completion of this qualification,
students may progress to SIT50416 Diploma of
Hospitality Management or other hospitality
qualifications. Some units studied in this course will
be credited towards the SIT50416 Diploma of
Hospitality Management.
Enjoy studying in the beautiful city of Adelaide, South Australia – the home of Adelaide College of Technical Education
Develop a passion for Learning.
If you do, you will never cease to grow.
Anthony J. D’Angelo