This qualification provides training for people who want to develop knowledge and skills to work as a pastry chef with a supervisory or team leading role in the kitchen. This course will continue to develop competencies in patisserie production and allow you to gain an understanding of topics such as restaurant desserts, modern gateaux, petit fours and sustainable practices. Practical sessions are provided on site and in industry where you will develop highly creative artisan skills such as sugar and chocolate decorative work. On graduation you will have job-ready skills to start your career in patisserie. Patisserie classes for students at Ryde are conducted in the specialist Patisserie kitchens in Meadow bank Campus. Meadow bank Campus is conveniently located next to Meadow bank Train Station. Course Structure To receive the Certificate IV in Patisserie students must complete all core units and, if available, a range of additional units. Core Units Manage diversity in the workplace Implement and monitor environmentally sustainable work practices Use food preparation equipment Prepare dishes using basic methods of cookery Use cookery skills effectively Prepare food to meet special dietary requirements Coordinate cooking operations Produce cakes Produce gateaux and cakes Produce pastries Produce yeast-based bakery products Produce petites fours Produce desserts Prepare and model marzipan Produce chocolate confectionery Model sugar-based decorations Design and produce sweet buffet showpieces Manage conflict Manage finances within a budget Use hygienic practices for food safety Participate in safe food handling practices Coach others in job skills Lead and manage people Maintain the quality of perishable items Monitor work operations Implement and monitor work health and safety practices Additional Units Provide service to customers Enhance customer service experiences Prepare vegetable, fruit, egg and farinaceous dishes Produce and serve food for buffets Prepare specialised food items Create and use spreadsheets Create and use databases Design and produce business documents Prepare financial reports Interpret financial information Provide first aid Prepare and serve espresso coffee Serve food and beverage Plan and monitor espresso coffee service Transport and store food Develop and implement a food safety program Roster staff Contribute to assessment Provide work skill instruction Mentor in the workplace Receive and store stock Purchase goods Control stock Plan and cost basic menus Plan and display buffets Develop menus for special dietary requirements Plan catering for events or functions Identify hazards, assess and control safety risks Source and use information on the hospitality industry Career opportunities This qualification provides a pathway to work in restaurants, and coffee shops. Possible job titles include chef de parties and chef patisserie. Articulation When you finish this course you may be eligible to do Diploma of Hospitality Management RN12168.