If you want to explore your culinary skills and develop skills to create amazing desserts this is the course for you! This qualification will provide you with the practical skills and knowledge to produce a range of patisserie products as a qualified cook. Following completion of this course, work could be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may also have some responsibility for others and provide technical advice and support to a team.
- Controlling stock and costs
- Ensuring a safe and hygienic workplace
- Interpret financial information
- Decorating of cakes and cookies
- Produce pastries, desserts, cakes, yeast goods,
- Chocolate and petit fours
- Serving preparation
- Numerical applications in the workplace
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHKOP001 Clean kitchen premises and equipment
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITXCOM002 Show social and cultural sensitivity
SITHPAT008 Produce chocolate confectionery
SITHIND002 Source and use information on the hospitality industry
BSBCMM201 Communicate in the workplace
SITHPAT007 Prepare and model marzipan
Additional selectable units may apply.
The assessments will enable students to demonstrate the underpinning knowledge, skills and attributes required to meet the course outcomes. A range of assessment strategies to meet different student’s needs will be selected, including reports, theoretical tests and assessing your practical abilities in the kitchen.
By successfully completing this course you will receive a nationally recognised AQF Qualification.
- Patisserie worker
- Patisserie apprenticeship
- On-campus – The majority of teaching and assessment is conducted on-campus
- Apprenticeship – Teaching and assessment will be required to be conducted as part of an apprenticeship
- McKoy Street, Wodonga Vic (Main campus)
Full-time on campus (non-apprenticeship): 1 year. Apprenticeship: 3 years.
The course starts in February 2020, on campus (days to be advised).
There are no entry requirements for this course.
Government Funded $2,467.50 (Tuition $2,467.50, Materials $0.00)
Concession $493.50 (Tuition $493.50, Materials $0.00)
Fee For Service $4,230.00 (Tuition $4,230.00, Materials $0.00)
Fees Additional Information
You will be required to purchase textbooks valued at $260, acquired externally and not from Wodonga TAFE.
The student tuition fees published are indicative only and can be subject to change given individual circumstances at the time of enrolment. Funding made available to eligible individuals by State and Commonwealth Governments. If funding is utilised, this may affect future opportunities to access additional funding in the future. For more information see ‘Fee information and eligibility’ under the 'Apply Now' tab on the Wodonga TAFE website.
How to apply
Apply via the ‘Apply online now’ button in this course information page. If the course is not available for online application, you can submit your enquiry via the online form below. Alternatively, please feel free to contact our friendly customer service team on 1300 69 8233 or email email@example.com
When You Can Enrol
Apply now for the course commencing February 2020.
Please fill the below fields then submit your enquiry: