Certificate IV in Patisserie

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shopsThis course requires students to undertake workplace incorporated learning. Work Placement is a mandatory component for the two units SITHKOP005 & SITHCC011 and is to be undertaken in an operational commercial kitchen.  Students already working in the hospitality industry are instructed to liaise with the college to seek approval for work placement. A student can start work placement only after CBC has completed and approved a workplace suitability review. In the event, a workplace is found unsuitable OR where the learners do not have access to the workplace, the College will arrange work placement for learners.