Home> Tourism & Hospitality > Dual: Certificate IV in Commercial Cookery and Certificate IV in Patisserie
Envirotech Education
Envirotech Education was established in 2008, and is committed to the delivery of high quality courses as well as developing the skill set of each student and faculty member we have. Envirotech Education is an Australian Registered Training organization (RTO 31871) registered by the Australian Skill Quality Authority (ASQA) for delivery to domestic and international students (CRICOS Provider 03094J).

Dual: Certificate IV in Commercial Cookery and Certificate IV in Patisserie

Byron Bay
DURATION
58 weeks full time
STUDY MODE
Blended
START DATE
monthly
Envirotech Education
Envirotech Education was established in 2008, and is committed to the delivery of high quality courses as well as developing the skill set of each student and faculty member we have. Envirotech Education is an Australian Registered Training organization (RTO 31871) registered by the Australian Skill Quality Authority (ASQA) for delivery to domestic and international students (CRICOS Provider 03094J).

Course Overview

Be part of one the fastest growing industries in Australia. This dual qualification ensure graduates have extensive practical and theory knowledge both as qualified chef and patisserie chef. This integrated programme will prepare graduates to be a competitive candidate in the Australian market place with in-depth practical skills and work experience, understanding of what it takes to manage a kitchen, finances, and a team. On graduation students will have the skills to work as qualified chefs, chef de pratie or Patisserie chef. Elective work placement training of 8 weekly hours available

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include:
– chef
– chef de partie.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Literacy and Numeracy Entry Requirements:
Students must be competent in Literacy in order to fulfill course requirements.
Students with English as a second language must have a minimum English level equivalent to 5.5 IELTS.
Envirotech has an internal English placement test available for international students internal LLN assessment. Students who require LLN support will be placed in assistance days in addition to their normal class schedule. LLN support will be coordinated directly with the academic support person for each individual student.
Result Requirements:
Learning 5; Reading 4; Writing 4; Oral Communication 4; Numeracy 3.
Email and internet access:
Learners must have access to internet and their email account supplied to Envirotech during the enrolment process after school hours. Envirotech provides its students with internet access at the Campus areas.

Computer access:
Learners must have and bring with them to class their own laptop computers which will be used in class and outside class to complete home projects and research activities.
Envirotech provides students with daily loan laptops and working stations (Desktop computers).

Microsoft Office Package:
Learners must have Microsoft Office 2010, a later version of Office or an equivalent software installed on their laptops.

Under Age Students:
Learners must be 18 years or above.

Dress Code:
While students participate in vocational placement and work-based training; they are required to adhere to the workplace dress code.
  • BSBSUS401 Implement and monitor environmentally sustainable work practices Core Implement and monitor environmentally sustainable work practices
  • BSBDIV501 Manage diversity in the workplace Core Manage diversity in the workplace
  • SITHCCC001 Use food preparation equipment Core Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery Core Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads Core Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups Core Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Core Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC011 Use cookery skills effectively Elective Use cookery skills effectively
  • SITHCCC012 Prepare poultry dishes Core Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes Core Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes Core Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements Core Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads Core Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook Core Work effectively as a cook
  • SITHKOP002 Plan and cost basic menus Core Plan and cost basic menus
  • SITHKOP004 Develop menus for special dietary requirements Core Develop menus for special dietary requirements
  • SITHKOP005 Coordinate cooking operations Core Coordinate cooking operations
  • SITHPAT002 Produce gateaux, torten and cakes Elective Produce gateaux, torten and cakes
  • SITHPAT005 Produce petits fours Elective Produce petits fours
  • SITHPAT006 Produce desserts Core Produce desserts
  • SITHPAT007 Prepare and model marzipan Elective Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery Elective Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations Elective Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces Elective Design and produce sweet buffet showpieces
  • SITXCOM005 Manage conflict Core Manage conflict
  • SITXFIN003 Manage finances within a budget Core Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety Core Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices Core Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills Core Coach others in job skills
  • SITXHRM003 Lead and manage people Core Lead and manage people
  • SITXINV002 Maintain the quality of perishable items Core Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations Core Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices Core Implement and monitor work health and safety practices

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