International Course Info
This qualification provides training for people who want to develop knowledge and skills to work as a pastry chef with a supervisory or team leading role in the kitchen.
This course will continue to develop competencies in patisserie production and allow you to gain an understanding of topics such as restaurant desserts, modern gateaux, petit fours and sustainable practices. Practical sessions are provided on site and in industry where you will develop highly creative artisan skills such as sugar and chocolate decorative work. On graduation you will have job-ready skills to start your career in patisserie.
Patisserie classes for students at Ryde are conducted in the specialist Patisserie kitchens in Meadowbank Campus. Meadowbank Campus is conveniently located next to Meadowbank Train Station.
Subject area: Hospitality
|Ryde||Total course fee: A$18,860||Enrol: Feb , Jul|
|Ryde||Total course fee: A$19,430||Enrol: Feb , Jul|
COURSE STRUCTURE AND UNITS
To receive the Certificate IV in Patisserie students must complete all core units and, if available, a range of additional units.
Note: Additional units contain compulsory and elective units which may vary between each semester and campus, and will depend on a number of considerations including the packaging rules for the qualification and demand for the unit.CORE UNITS ADDITIONAL UNITS
When you finish this course you may be eligible to do Diploma of Hospitality Management RN12168.
Course fees and duration can vary based on the Institute you want to study at, the entry requirements for the course, and the year you will begin study.
Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - $1,000 per course.
This qualification provides a pathway to work in restaurants, and coffee shops. Possible job titles include chef de partie and chef patissier.