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Certificate
IV in Hospitality (Patisserie) (THH41402)
(Melbourne CRICOS course code : 056727J)
 View photos taken during our Faculty of Cookery classes.
Course Description
This course has been designed for people seeking careers in professional patisserie and covers modern and traditional patisserie production techniques and operational management. It provides participants with immediately useable skills and knowledge relevant to the area of patisserie. It also covers training and skills development in commercial cookery, food preparation and kitchen operations.
The Qualification
Certificate IV in Hospitality (Patisserie)
Length of course
This course takes 52 weeks to complete.
Cost of course
The course costs AU $14,000.
First and second installments are AU $5,000 each and third installment is AU $4,000.
The tuition fee does not include the uniform and toolkit fee.
Students are also required to purchase safety boots.
| Uniform and toolkit fee |
| Textbook : 'Cookery for the hospitality industry' 4th edition | AU $70* |
Commercial Cookery kit
Includes : 5 Victorinox knives, sharpening stone and steel, carving fork, palette knife, plastic scraper, vegetable peeler, sauce whisk, wooden spoon, forcing bag, 2 piping tubes, pastry brush, rubber econome, stainless steel tongs, dial meat thermometer, tea towel, tool box and padlock | AU $205* |
Chef kit
Includes : 2 Chef's jacket, small check draw-string pants, white 3/4 apron, white triangle necktie, chef disposable paper hat | AU $125* |
| TOTAL | AU $400* |
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| * Prices are subject to change without notice. |
Career Directions
Participants in this course will develop practical skills and associated knowledge required for employment as a pastry cook or supervisor in a hospitality establishment.
Course Structure
Certificate
IV in Hospitality (Patisserie) includes the following Modules:
- Developing Customer Satisfaction
- Introduction to Cookery
- Introduction to Hospitality Operations
- Catering Operations - Food Handling
- Cookery III - Desserts, Pastry & Cakes
- Advanced Desserts
- Buffet for Patisserie
- Advanced Pastries & Yeast Goods
- Control Work & Staff Operations
- Control Business Finances & Implement Customer Requirements
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