Certificate IV in Patisserie

Invicta Technical College has the following entry requirements:

Students must:

• be at least 18 years of age and have completed Year 12 or equivalent
• participate in a course entry interview / Pre-Training Review (PTR) to confirm suitability for study at Certificate IV level and identify individual learning support needs. The interview will also assess the applicant’s ability to use digital technologies for blended or online learning activities
• 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
• have an IELTS* score of 6.0 (test results no more than 2 years old). English language competence may also be demonstrated through:
– completion of five years of education in an English-speaking country, or
– successful completion of an English Placement Test at IELTS 6.0 level equivalent
• have access to a computer/laptop, reliable internet connection, and required software for online learning and assessment activities
• be physically fit to undertake practical kitchen tasks in a commercial environment (including standing for long periods and using kitchen equipment safely)
• comply with industry workplace health and safety and uniform requirements as applicable to training venues and practical kitchen sessions.

* Note: Other English language tests such as PTE and TOEFL are accepted if equivalency to IELTS 6.0 is confirmed.

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.