Patisserie

Course/s

Certificate III in Patisserie
CRICOS: 094135G | National ID: SIT31016
Certificate IV in Patisserie
CRICOS: 094146D | National ID: SIT40716
Diploma of Hospitality Management - culinary stream
CRICOS: 090978G | National ID: SIT50416
Advanced Diploma of Hospitality Management
CRICOS: 091136G | National ID: SIT60316

Patisserie

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Duration

TOTAL CIT PACKAGE: 2.5 years
Certificate III: 1 year | Certificate IV: 6 months | Diploma: 6 months | Advanced Diploma: 6 months

Intake

Semester 1 (February) and Semester 2 (July) 2018

Semester 1 (February) and Semester 2 (July) 2019

Campus

CIT Reid

Tuition Fees

Certificate III, Certificate IV & Diploma (each)

2018*: Semester 1 - $8,200 | Semester 2 - $8,200
2019*: Semester 1 - $8,400 | Semester 2 - $8,400

Advanced Diploma

2018*: Semester 1 - $6,450 | Semester 2 - $6,450
2019*: Semester 1 - $6,650 | Semester 2 - $6,650

*Please note - Course fees are listed in $AUD and are based on a semester rate. Total course cost will vary depending on semester start date. Small fee increases happen annually in line with CIT’s fee pricing review.

Overview

If cooking creative and complex dessert dishes is your dream, the patisserie qualifications are for you. You will be given the skills and experience to succeed in the preparation of pastries, chocolate and sugar work, yeast goods, gateaux, cake, and petit fours. On completion of the course, exciting employment opportunities exist across the hospitality industry including hotels, conference centres, cruise liners, cafes, restaurants and artisan food outlets.

The Certificate III program will provide you with all the cooking skills needed in a patisserie, while the Certificate IV program will give you the skills and knowledge to lead pastry kitchens on the operational side. The Diploma and Advanced Diploma is for students who want to handle high level business, strategic, financial and personnel functions of the broader Hospitality sector.

Students enrolled in the Certificate III Patisserie program can enhance their ability to lead a commercial pastry kitchen team by doing further study in with the Culinary Diploma of Hospitality, which will further develop their management and business skills.

Entry Requirements

ACT Senior Secondary Certificate or equivalent | Students must also meet one of the following English requirements: IELTS 5.5 in all skill bands | TOEFL iBT– 46 | PTE Academic – 42 across all bands | TOEFL PBT – 527 | Cambridge English test (C1 Advanced and B2 First) - 162.

Extra Fees

Certificate III:
Material Fees: $300
Uniform Costs: $180
Trade Tools: $370

Diploma:
Material Fees: $120

Advanced Diploma:
Stationery: $300

Course Subjects

Please note, the below subject listing shows the study path for a student that studies the Certificate III through to the Advanced Diploma with CIT. Additional subjects may be required for students transferring from other institutions.

Certificate III in Patisserie
CRICOS: 094135G | National ID: SIT31016

National ID Subject Name
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHKOP001 Clean kitchen premises and equipment
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT001 Produce cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITXFSA001 Use hygienic practices for food safety
Electives - complete all 5 subjects
National ID Subject Name
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP002 Plan and cost basic menus
FDFRB2003A Produce meringue-based products
SITHPAT008 Produce chocolate confectionery
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous

Certificate IV in Patisserie
CRICOS: 094146D | National ID: SIT40716

National ID Subject Name
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHKOP005 Coordinate cooking operations
SITXCOM005 Manage conflict
SITXWHS003 Implement and monitor work health and safety practices
BSBDIV501 Manage diversity in the workplace
SITXFIN003 Manage finances within a budget
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITHPAT007 Prepare and model marzipan
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces
Electives - complete all 4 subjects
National ID Subject Name
SITHCCC004 Package prepared foodstuffs
SITXWHS002 Identify hazards, assess and control safety risks
SITHIND002 Source and use information on the hospitality industry

Diploma of Hospitality Management - culinary stream
CRICOS: 090978G | National ID: SIT50416

National ID Subject Name
SITXMGT002 Establish and conduct business relationships
BSBMGT517 Manage operational plan
SITXGLC001 Research and comply with regulatory requirements
SITXCCS007 Enhance customer service experience
SITHAS008 Prepare Asian cooked dishes
SITXHRM002 Roster staff
SITXCCS008 Develop & manage quality customer service
SITFIN004 Prepare and monitor budgets

Advanced Diploma of Hospitality Management
CRICOS: 091136G | National ID: SIT60316
Complete all subjects

National ID Subject Name
SITXFIN005 Manage physical assets
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXMPR007 Develop and implement marketing strategies
BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage finances
BSBMGT517 Manage operational plan
BSBMGT617 Develop and implement a business plan
SITXFIN003 Manage finances within a budget
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXCCS008 Develop and manage quality customer service practices
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXWHS004 Establish and maintain a work health and safety system
SITXMGT002 Establish and conduct business relationships
Electives - complete all subjects
National ID Subject Name
BSBRSK501 Manage risk
SITXWHS002 Identify hazards, assess and control safety risks
SITXINV004 Control stock
SITHFAB014 Provide table service of food and beverage
SITHFAB016 Provide advice on food
SITHIND004 Work effectively in hospitality service
SITHFAB002 Provide responsible service of alcohol
SITHFAB011 Provide advice on beers, spirits and liqueurs
SITHFAB012 Provide advice on Australian wines
SITEEVT005 Plan in-house events or functions
SITHFAB005 Prepare and serve espresso coffee
SITXFSA001 Use hygienic practices for food safety
SITXEBS002 Develop, implement and monitor the use of social media in a business
SITHFAB003 Operate a bar
SITXHRM002 Roster staff
SITXMGT003 Manage projects
BSBMGT608 Manage innovation and continuous improvement

Job Opportunities

Certificate III: This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
Possible job titles include: Patisserie.

Certificate IV: This qualification 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.
Possible job titles include: chef de partie, chef patissier.

Diploma: This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager. Possible job titles include: restaurant manager, banquet or function manager, Executive chef, kitchen manager, motel manager, unit manager (catering operations), sales & marketing assistant, human resources assistant.

Advanced Diploma: This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager. Possible job titles include:

  • Food and beverage manager
  • Operations manager
  • Cafe owner or manager
  • Human resources coordinator
  • Sales and marketing coordinator

Teaching Methods and Assessment

Students will develop industry skills through hands-on experience in CIT’s well-equipped commercial kitchens on campus, whilst applying those skills and knowledge into practice during engagement in CIT’s commercial business operations.

Students will learn through a blend of face to face and online learning using digital and teacher resources, textbooks, work experience/industry placement and online learning and student engagement through eLearn.

Students will be assessed through direct observation, portfolios, product based methods (reports, presentations) and evidence from the workplace (eg. logbook).

Pathways to Further Study

Students who gain entry into Charles Sturt University and successfully complete the Advanced Diploma of Business will receive 96 credit points (1.5 years) towards the Bachelor of Business Studies, delivered on CIT's Reid campus.

Students are advised to speak directly with individual universities in relation to course choices and pathways.


Pathway Patisserie


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