Certificate IV in Patisserie

General Criteria:

▪ Be over the age of 18
▪ Demonstrate a good command of written and spoken English

Prerequisite
▪ No prerequisite course

Academic Criteria:

Have completed a Higher Secondary Certificate (HSC)/Australian Year 12/ Certificate III or above qualification/ equivalent work experience.

English Language Criteria:

To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 6.0 or TOEFL IBT 60 or PTE Academic 50 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following: To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 6.0 or TOEFL IBT 60 or PTE Academic 50 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:
Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America or Ireland.
Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
Completed in Australia in English Year 12 of secondary school.
Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.

Applicants may require to undertake the Language, Literacy, Numeracy and digital(LLND) test to achieve a required ACSF level to meet College’s entry requirement.

Advanced Diploma of Hospitality Management

>> Tuition Fee: AUD 20,000

>> Enrolment Fee: AUD 250

>> Work Placement and material Fee: AUD 1250

>> Total cost: AUD 21,500

Work placement provides students with the opportunity to apply skills and knowledge gained during classroom and simulated training in a real commercial kitchen environment under supervision.

Work placement is scheduled progressively across the program, with students completing 200 hours of workplacement in last term (term 6). Placement is organized at the end to allow enough time to students to reinforce theory, practice skills in a live kitchen environment, and progressively build competence across a range of cooking methods and kitchen operations before placement.

During placement, students will engage in workplace tasks aligned with unit requirements, including:

Preparing and cooking a variety of dishes across different service periods,

Using a range of equipment and cookery methods,

Maintaining hygiene and food safety in line with workplace standards,

Applying teamwork, communication, and time management in a busy kitchen, and

Following workplace health and safety procedures.

Supervision and Feedback
Supervision by qualified pastry chefs or commercial cooks with relevant industry experience is mandatory, who verify workplace tasks and sign off service periods in the student’s Work Placement Logbook. Workplace supervisors and trainers confirm that students demonstrate competency in line with unit performance criteria and industry standards.

Trainer/Assessor Visits
To ensure quality of training and assessment, a trainer/assessor will visit students at least once during each placement block. The trainer visit provides the opportunity to:

Observe students directly in the workplace,

Verify workplace tasks and performance evidence,

Conduct assessment observations where required,

Liaise with workplace supervisors, and

Provide guidance, support, and feedback to students.

This structured approach, combined with regular trainer engagement, ensures students gain meaningful, hands-on industry experience while meeting the practical evidence requirements of the qualification and maintaining strong links between the RTO, the student, and the host workplace.