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Certificate IV in Patisserie
Key facts
| Qualification | Certificate |
| Study mode | Full-time |
| Duration | 18 months |
| Intakes | January, April, July, October |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | $ 7,533 |
Subjects
-
Culinary Art
-
Hotel Management & Hospitality
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Duration
18 months
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | Data not available | $ 7,533 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | Data not available | $ 7,533 |
| Estimated cost per year | Data not available | $ 5,022 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- Relevant qualifications accepted by the university.
English Language Requirements:
- IELTS: 5.5
- PTE Ac: 42
- TOEFL iBT: 46; TOEFL PBT: 527
Curriculum
- Manage diversity in the workplace
- Implement and monitor environmentally sustainable work practices Provide first aid
- Use food preparation equipment
- Produce dishes using basic methods of cookery
- Use cookery skills effectively (HOLISTIC UNIT - WBT)
- Prepare food to meet special dietary requirements
- Coordinate cooking operations
- Produce cakes
- Produce gateaux, torten and cakes
- Produce pastries
- Produce yeast based bakery products
- Produce petits 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 supplies
- Monitor work operations
- Implement and monitor work health and safety practices