Certificate IV in Hospitality (Patisserie)
(Course Code THH41402 / CRICOS Code 063573G)
The Australian Qualifications Framework
The Certificate IV in Hospitality (Patisserie) is nationally recognised under the Australian Qualifications Framework. Upon successful completion of this course, students are eligible to enter the Diploma of Hospitality Management (THH51202). Successful completion of Diploma of Hospitality Management also provides credits towards university courses.
Course Aims
A Certificate IV in Hospitality (Patisserie) reflects the role of a pastry chef or chef de partie. It covers modern and traditional patisserie production techniques and operational management.
Certificate IV represents a qualification that is based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which may involve team leadership and management and increased responsibility for outcomes. The Hospitality courses are nested core units of competence required for a Certificate III still appear as core units of competence for electives for the Certificate IV in Hospitality
Course Structure
39 core units: Work with colleagues and customers Implement food safety procedures Work in a socially diverse environment Monitor work operations Follow health, safety and security procedures Promote products and services to customers Deal with conflict situations Interpret financial information Communicate on the telephone Establish and maintain quality control Use basic methods of cookery Organise and prepare food Prepare, cook and serve food Develop a food safety program Present food Prepare hot and cold desserts Present deserts Prepare deserts to meet special dietary requirements Prepare and produce pastries Prepare and produce cakes Prepare and produce yeast goods Prepare and display petits fours Prepare and present gateaux tortes and cakes Prepare bakery products for patissiers Prepare and model marzipan Prepare chocolate and chocolate confectionery Prepare and display sugar work
| Plan prepare and display sweet buffet showpieces Receive and store kitchen supplies Clean and maintain kitchen premises Control and order stock Follow workplace hygiene procedures Implement workplace health, safety and security Implement food safety prodecures procedures Lead and manage people Coach others in job skills Develop and update hospitality industry knowledge Monitor catering revenue and costs
6 elective units Receive and store stock Manage quality customer service Roster staff Establish a safe and secure workplace Develop and implement operational plans Prepare and monitor budgets
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| Units for course structure are subject to change. Not all units are offered every term/semester) |
Assessment
The achievement of competence will be assessed by a range of methods aiming at maximum flexibility and customization to address specific needs and learning situations: observation of ongoing activities, short formal and informal tests, presentation of portfolios, role plays, observation of group discussion.
Students will undertake informal assessment on an ongoing basis. This assessment will be used by the teacher to monitor student progress and to provide appropriate feed back. The informal assessments do not contribute to the results achieved by a student. Students should be aware that all competency based tasks must be completed by the submission date. If a student does not pass their formal competency based assessment then they have the right to be re-assessed.
Requirements to Receive the Qualification
To receive the Certificate IV, students are required to successfully complete all units of competence. A qualification will be issued based on the successful assessment of all units of competence.
Duration
Full-time 1.5 years or 6 Months after completing Certificate III in Hospitality (Patisserie)
Tuition Fee: $8,200 (AUD) per annum *Additional fees may apply
Prerequisites:
- Successful completion of Year 11 or equivalent,
- Certificate III in Commercial Cookery (Patisserie) AND;
- International students: English language skills at least equivalent to IELTS 5.5 OR IELTS 5.0 with maximum 20 weeks ELICOS course OR Advanced level at Ozford English Language Centre.
Intakes
| 2008 VET Intakes |
Term 1
18 Feb - 11 Apr 2008 | Term 2
28 Apr - 27 Jun 2008 | Term3
14 Jul - 19 Sep 2008 | Term 4
6 Oct - 28 Nov 2008 |
X | | X* | |
| 2009 VET Intakes |
Term 1
16 Feb - 19 Apr 2009 | Term 2
4 May - 5 Jul 2009 | Term3
20 Jul - 20 Sep 2009 | Term 4
5 Oct - 6 Dec 2009 |
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| (*Intakes are subject to change due to the enrolment numbers) |