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SIT40716 – Certificate IV in Patisserie

Duration Face to Face Delivery

The program is delivered over 61 weeks.

Duration Apprenticeship Delivery

We also offer this qualification as an apprenticeship.
A Fulltime apprentice is expected to complete the qualification over 48 month’s duration.
This duration is prorated for part time apprentices and it is anticipated that engaged apprentices would complete a 1/3 of the qualification each year of engagement.

Description

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.

This program has a mandatory 60 hour work placement component.

General Entrance Requirements

Dynamic Training Entry Requirements:To ensure an appropriate learning opportunity, participants would need to demonstrate a capacity to undertake study at Certificate IV level, this can be demonstrated via the following:

  • Achieve a minimum of 60% in Dynamic Training’s Language, Literacy and Numeracy (LLN) test.
  • Participants must also be aged 18 or above.

Numeracy and Literacy

Literacy and numeracy will be screened prior to a student being accepted into the course. Where it is determined that an applicant may not have sufficient English language skills to complete the qualification and work successfully in as a manager they will be provided with two referrals:

  • The Victorian AMES for formal assessment, placement and if necessary, specific English Language training.

http://www.ames.net.au/contact

The Victorian Adult Literacy and Basic Education Council (VALBEC) for assistance. VALBEC is the peak body for the adult literacy and numeracy practitioners in Victoria and have a detailed list of neighbourhood houses, neighbourhood learning centres, TAFE colleges and other providers who offer literacy and numeracy programs and support throughout Victoria http://www.valbec.org.au/05/contacts/contacts.htm

Additional Entrance Requirements for an Apprentice

Prospective student must be engaged in an apprenticeship prior to enrolling into the qualification, as well as meeting the general entry requirements.

Pre-requisites

    • SITXFSA001Use hygienic practices for food safety

Must be successfully completed prior to commencing:

    • SITHCCC001 Use food preparation equipment
    • SITHCCC005 Prepare dishes using basic methods of cookery
    • SITHCCC011 Use cookery skills effectively
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITHKOP005 Coordinate cooking operations
    • SITHPAT001 Produce cakes
    • SITHPAT002 Produce gateaux, torten and cakes
    • SITHPAT003 Produce pastries
    • SITHPAT004 Produce yeast-based bakery products
    • SITHPAT005 Produce petits fours
    • SITHPAT006 Produce desserts
    • SITHPAT007 Prepare and model marzipan
    • SITHPAT008 Produce chocolate confectionery
    • SITHPAT009 Model sugar-based decorations
    • SITHPAT010 Design and produce sweet buffet showpieces

Pathways

Participants are provided with advice on career development and training options throughout the delivery of the program
Training Pathway into SIT40716 – Certificate IV in Patisserie

  • Certificate III in Patisserie
  • Certificate III in Hospitality
  • Certificate III in Commercial cookery
    • Student will be able to apply for recognition for any equivalent units completed when entering into this qualification.
    • Relevant vocational experience

Training Pathway FromSIT40716 – Certificate IV in Patisserie
Upon successful completion of this qualification, students may undertake further training in the hospitality field to expand on their skills and knowledge such as:

  • Diploma of Hospitality
  • Advanced Diploma of Hospitality Management

Government Funding Eligibility Criteria – Skills First

To be eligible, an individual must meet the general citizenship / residency requirements as follows:

  • An individual must be either:
    • an Australian citizen; or
    • a holder of a permanent visa; or
    • a New Zealand citizen;
  • Enrolling and commencing training in a course or qualification provided by the Training Provider between the 01 January 2017 and 31 December 2017 inclusive; and
  • Either;
    • under 20 years of age (as at 1 January in the year of commencement of training) and seeking to enrol in nationally recognised training; or
    • over 20 years of age (as at 1 January in the year of commencement of training) and seeking to enrol in nationally recognised training in a Foundation Skills List course; or
    • over 20 years of age (as at 1 January in the year of commencement of training) and seeking to enrol in nationally recognised training as an Apprentice (not Trainee); or
    • over 20 years of age (as at 1 January in the year of commencement of training) and seeking to enrol in training in the Victorian Certificate of Education or the Victorian Certificate of Applied Learning (Intermediate or Senior); or
    • over 20 years of age (as at 1 January in the year of commencement of training) and seeking to enrol in nationally recognised training in a course that is at a higher qualification level than the highest qualification held at the time of the scheduled commencement of training.

Click here to check your eligibility

An individual is eligible to commence a maximum of two government subsidised in a calendar year. Where an individual is enrolled in a course(s) that is scheduled to commence at a later date in that calendar year, this course(s) must be counted for the purpose of assessing eligibility.

An individual is eligible to undertake a maximum of two government subsidised courses at any one time.

At Dynamic Training, we deliver SIT40716 Certificate IV in Patisserie over 1370 nominal hours. Students eligible under Skills First Funding Program either as an apprentice or on site in the classroom will be subsidised an hourly rate of $10.50.

For further information on the Skills First Program please click here

Job Roles

Employment Pathway

The SIT40716 – Certificate IV in Patisserie provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
Employment pathways may include but not limited to:

  • chef de partie
  • chef patissier
  • Owning a bakery
  • Specialty cake maker
  • Working in a bakery
  • Joining a Franchise

Participants are provided with advice on career development and training options throughout the delivery of the program

Units

Core Unit Code Core unit Title
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITHPAT007 Prepare and model marzipan
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
Elective Unit Code Elective Unit Title
BSBITU202 Create and use spreadsheets
SITXCCS007 Enhance customer service experiences
SITXHRM002 Roster staff
HLTAID003 Provide first aid
BSBWOR404 Develop work priorities (imported)
BSBITU309 Produce desktop published documents (imported)

Course Delivery

Classroom based training sessions to develop the knowledge and theoretical understandings required and practical training in a simulated environment.

Assessment

The assessment process includes the gathering of evidence to demonstrate the student’s competence. Students are assessed using written questions practical demonstration, scenarios and projects

RPL / Course Credit

Dynamic Training offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.
Dynamic Training Recognises qualifications issued by other RTOs.

Support Services

Internal educational support

  • Study support and study skills programs
  • Learning resources available to borrow
  • Flexible scheduling and delivery of training and assessment
  • Learning materials in an alternative format, for example, in large print
  • Additional one on one support with the trainer/assessor
  • Applying reasonable adjustment to training and assessment practices
  • Flexible scheduling for assessment e.g. the student is able to select an assessment time that is most suited to their situation
  • Telephone and email support for students engaged in flexible delivery programs
  • Where accessible, equipment, resources and/or programs to increase access for learners with disabilities and other learners in accordance with access and equity
  • Any other services that Dynamic Training considers necessary to support learners to achieve competency that is within Dynamic Training capability to provide

External support services
In the instance that Dynamic Training does not have the capacity to provide the necessary support, external services will be sourced which include, but not limited to:

  • Referral to external language, literacy and numeracy programs and other training programs e.g. Adult Migrant English Program or local Living and Learning Centres area (additional cost may apply)

Referral to offsite counselling services including but not limited to:

  • Relationships Australia (Family and Relationship counselling): 1300 364 277
  • Lifeline: 13 11 14
  • Beyond Blue: 1300 22 46 36
  • Mediation services or referrals to these services (additional cost may apply)
  • Counselling services or referrals to these services (additional cost may apply)
  • Life Resolution 1300 668 256

Training delivery and assessment
Training delivery and assessment process Dynamic Training ensures that the training and assessment occurs in accordance with the requirements of the course and State and Federal training guidelines.

Where Training is primarily delivered by a Trainer/Assessor-led classroom (face 2 face) delivery (on Dynamic Training’scampus, rented facilities or Employer’s location). All training is provided in a fully equipped training room.

  • Delivery methods and activities may include:
  • Individual or group practical activities
  • Multimedia presentations
  • Additional assessment tasks outside of instruction time can be conducted on a self-paced basis
  • Research and projects

In addition to this, students are required to apply practical skills and knowledge in a workplace or volunteer placement. This is to be sourced by students, and is explained in pretraining review. Delivery methods are integrated to enhance learning in order to achieve the best possible outcome for students.

Completion

At the successful completion of the course students will be awarded with the “Testamur” and a “Record of Results” which provides detailed Units of Competency completed in the course.

At the Partial Completion of the course students will be awarded with a “Statement of Attainment” which will detail only the Units of Competency that student has achieved competency from the course.

Fees

This course is currently offered under the following options.
Fee for Service
$16,500.00 ($14,800.00 tuition fee, ($200.00 Application Fee $1500.00 Material Fees non- refundable)

Offered under Skills First Program (Government Subsidy)
No fees apply
SIT40716 Certificate IV in Patisserie over 1300hours. Students eligible under Skills First funding will be subsidised an hourly rate of $10.50.

Under an Australian Apprenticeship Scheme
No Fees Apply
Students eligible under Skills First funding will be subsidised an hourly rate of $10.50.

Students studying under Skills First Funding Program either as an Apprentice or as non-Apprentice will not be charged any application or material fees.
The student tuition fees are indicative only and subject to change given individual circumstances at enrolment. Additional fees may apply such as student services and amenity fees.

Additional Fees and Charges
Re-Issue of Testamurs / Statements of attainment – $50 each copy
Reassessment Fee $220.00 (after third attempt)
RPL Fee $250.00 per unit
Re-Issue of Student Card $20.00
Late payment of semester fees – $250.00 per instalment
Unit re-enrolment fee $500.00(for students who exceed the maximum duration period)
Dynamic Training is an equal opportunity training provider and encourages people with disabilities to apply.

*Employment outcomes may be subject to industry requirements, please discuss further with our staff


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  • PRIVATE
  • 61 WEEKS
  • Certificate IV
  • Location
  • 153B Anderson Road Sunshine 3020
  • 94 Foster Road Dandenong 3175
Copyright © 2015 Kokoro Enterprises Pty Ltd. T/A Dynamic Training
RTO ID : 6030 | ABN : 43 088 280 255

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