SIT40721
Invicta College in NSW offers Certificate IV in Patisserie (SIT40721), a nationally recognised AQF Level 4 qualification. The program runs for 1 year 6 months 9 days. Government subsidised places may be available.
Invicta College
Tier 2Private RTO · NSW
5.0· 2 reviews
Sourced from government data
This course is subsidised under the NSW Government's Smart and Skilled program, which reduces the fee you pay based on your circumstances (e.g. existing qualifications, concession status). The subsidised fee shown is indicative — your actual fee depends on eligibility criteria set by the NSW Skills List. Confirm your subsidised fee with the provider.
Invicta College offers Certificate IV in Patisserie. It runs for 1 year 6 months 9 days in NSW.
The price on this page is what Invicta College has published for Certificate IV in Patisserie. It may be a local fee, an overseas fee, or a funded amount. Books, exams, and a funded place can cost more, so ask what you would pay.
Invicta College has not listed entry rules for Certificate IV in Patisserie. Ask them about past study, English, and any interview before you apply.
Use enquire to ask Invicta College about start dates, study mode, and how to get into Certificate IV in Patisserie.
The study plan includes Lead diversity and inclusion, Use food preparation equipment, Prepare dishes using basic methods of cookery, Work effectively in a commercial kitchen, Prepare food to meet special dietary requirements, and Plan cooking operations. Open a unit to see what it covers.
Occupation this qualification leads to
26 core units · 29 electives available
Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.
Lead diversity and inclusion
COREUse food preparation equipment
COREPrepare dishes using basic methods of cookery
COREWork effectively in a commercial kitchen
COREPrepare food to meet special dietary requirements
COREPlan cooking operations
COREProduce cakes
COREProduce specialised cakes
COREProduce pastries
COREProduce yeast-based bakery products
COREProduce petits fours
COREProduce desserts
COREPrepare and model marzipan
COREProduce chocolate confectionery
COREModel sugar-based decorations
COREDesign and produce sweet showpieces
COREManage conflict
COREManage finances within a budget
COREUse hygienic practices for food safety
COREParticipate in safe food handling practices
CORECoach others in job skills
CORERoster staff
CORELead and manage people
COREReceive, store and maintain stock
COREMonitor work operations
COREImplement and monitor work health and safety practices
COREReport on financial activity
ELECTIVEParticipate in sustainable work practices
ELECTIVEProduce basic bread products
ELECTIVEProduce sweet yeast products
ELECTIVEProduce artisan bread products
ELECTIVEApply advanced finishing techniques for specialty cakes
ELECTIVEProvide First Aid
ELECTIVEMaintain ethical and professional standards when using social media and online platforms
ELECTIVEUse social media and online tools
ELECTIVEDevelop and manage social media and online strategies
ELECTIVEManage risk to organisational reputation in an online setting
ELECTIVEPrepare vegetable, fruit, eggs and farinaceous dishes
ELECTIVEProduce and serve food for buffets
ELECTIVEPrepare specialised food items
ELECTIVEPrepare and serve espresso coffee
ELECTIVEServe food and beverage
ELECTIVEPlan and monitor espresso coffee service
ELECTIVEPlan and cost recipes
ELECTIVEPlan and implement service of buffets
ELECTIVEDevelop recipes for special dietary requirements
ELECTIVEPlan catering for events or functions
ELECTIVEProvide service to customers
ELECTIVEEnhance customer service experiences
ELECTIVEInterpret financial information
ELECTIVETransport and store food
ELECTIVEDevelop and implement a food safety program
ELECTIVEPurchase goods
ELECTIVEControl stock
ELECTIVEIdentify hazards, assess and control safety risks
ELECTIVE