Accredited course Outline
Date retreived
22/07/2026 5:27 PM AWST
22/07/2026 5:27 PM AWST
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Certificate IV in Cookery (Patisserie)
Certificate IV in Cookery (Patisserie)
Accredited course
National Code:
3225
3225
State Code:
5520
5520
TGA Status:
Draft
Draft
DTWD Status:
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110107 - Baking And Pastrymaking
AQF Level
Certificate IV in
Nominal Hours
350
Duration
Unspecified
Stream of Study
Trade Technician/Supervisory or Equivelant (3300)
Accredited Date
01/01/1996
Expiry Date
31/12/2003
VET Act Classifier
C
VET Act Conditions
Description
To assist the learner to develop, in an off-the-job environment, the skills and
knowledge required for a supervisory practitioner in Commercial Patisserie to
ASF Level 4.
Schedule
1. CORE
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 68093 | S2 | Administration - General | 27 | Module |
| 68102 | S2CC1 | Administration - Kitchen Management | 27 | Module |
| 68103 | S2CC2 | Administration - Kitchen Quality Control | 27 | Module |
| 68097 | S3 | Staffing | 36 | Module |
| 68098 | S4 | Training | 30 | Module |
2. ELECTIVES
Learners are to select a minimum of eight advanced modules, subject to pre-requisites, totalling at least 203 hours. GROUP 1
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 95229 | ADPT4 | Afternoon Tea Fancies | 30 | Module |
| 95226 | ADPT2 | Baked Pastries | 56 | Module |
| 95236 | ADPT11 | Bakery Products for the Patissier | 50 | Module |
| 95233 | ADPT8 | Cast Sugar Work | 50 | Module |
| 95173 | ADCC6/ADPT14 | Chocolate Work | 60 | Module |
| 95239 | ADPT13 | Coffee Shop Operations | 42 | Module |
| 95242 | ADPT17 | Dessert Trolley Operations | 72 | Module |
| 95240 | ADPT15 | Desserts Preparation and Presentation | 75 | Module |
| 95238 | ADPT12 | Gateaux, Torten and Cakes | 80 | Module |
| 95235 | ADPT10 | Hotel and Restaurant Patisserie | 60 | Module |
| 95225 | ADPT1 | Introduction to Patisserie | 8 | Module |
| 95232 | ADPT7 | Introduction to Sugar Work | 50 | Module |
| 95230 | ADPT5 | Marzipan Work | 30 | Module |
| 95231 | ADPT6 | Petits Fours | 32 | Module |
| 95241 | ADPT16 | Speciality Desserts | 40 | Module |
| 95234 | ADPT9 | Sugar Centrepieces | 50 | Module |
| 95227 | ADPT3 | Yeast Raised Pastries | 40 | Module |
No information
VET Info Notes
1 This course is a national course developed by Tourism Training
Australia (TTA) and the Australian Committee on Training Curriculum (ACTRAC).
2 It is expected that learners will undertake a period of workplace
experience to be able to successfully perform in the workplace to the required
industry standard. The period of workplace experience will depend on the
learner’s training and the level of work experience/simulation offered by the
training provider.
3 The issue of the final award on completion of the training modules may
require documentary proof of satisfactory workplace experience.
Australia (TTA) and the Australian Committee on Training Curriculum (ACTRAC).
2 It is expected that learners will undertake a period of workplace
experience to be able to successfully perform in the workplace to the required
industry standard. The period of workplace experience will depend on the
learner’s training and the level of work experience/simulation offered by the
training provider.
3 The issue of the final award on completion of the training modules may
require documentary proof of satisfactory workplace experience.
No information