Salford College
86 weeks
The Certificate IV in Patisserie is an advanced qualification for aspiring pastry chefs and patisserie professionals. This blended course develops specialized pastry techniques, kitchen supervision skills, and business knowledge over 86 weeks, preparing graduates to work independently in professional kitchens or establish their own patisserie business.
Entry requirements include completion of secondary education or equivalent. Students should have prior hospitality or culinary experience, preferably a Certificate III in Patisserie or Commercial Cookery. Basic English language proficiency is required. Students must be physically capable of working in a commercial kitchen environment and able to complete the mandatory 60-hour industry work placement at approved venues.
The course covers 32 units of competency across patisserie and hospitality management. Core units include producing cakes, pastries, desserts, chocolate confectionery, petits fours, yeast-based bakery products, and specialized cakes. Students learn to design and produce sweet showpieces, model sugar-based decorations and marzipan, and prepare dishes using basic cooking methods. Additional core competencies cover food safety and hygiene practices, work health and safety, staff rostering, conflict management, financial management, and leading and managing people. Elective units include planning and costing recipes, implementing buffet services, preparing food for special dietary requirements, and providing espresso coffee service. All learning is delivered through theory assessments, practical activities, quizzes, assignments, and holistic workplace-based evaluation.
Salford College is an established RTO (Code 40298) with CRICOS accreditation (03076M) offering vocational education and training across multiple campuses in Adelaide, Sydney, and Perth. The college has demonstrated industry credibility through partnerships with leading hospitality organizations and a track record of student success, with graduates competing at national and international culinary competitions including World Food competitions and Young Chef Olympiad. The college's Industry Advisory Panel carefully selects elective units most suitable for workplace requirements, ensuring curriculum relevance and employability.
Graduates can progress to the Diploma of Hospitality Management (SIT50422) or Bachelor of Hospitality Management. Career pathways include Senior Pastry Chef, Patissier, Chef de Cuisine, or establishing an independent patisserie business. The qualification prepares students for supervisory and management roles in commercial kitchens, hotels, restaurants, catering companies, and hospitality venues. With advanced skills in pastry production and kitchen management, graduates are well-positioned for leadership roles in the hospitality industry.
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