Certificate IV in Patisserie

All commercial cookery and patisserie students are required to purchase one full set of chef’s uniform through APSI’s designed supplier. The chef’s uniform consists of chef’s  jacket, trousers, apron, chef’s hat and protective footwear. All students must wear full set of chef’s uniform when they attend training in the commercial kitchen.

Students are also required to purchase one full set of knives and pastry tool kit for all practical classes.

Dress code while attending theory class at APSI campus

All learners are required to wear in accordance with Perth Hospitality Academy Front of House and Cookery Students Dress Code while attending workplace training.

RPL is available to anyone who has experience working in a commercial kitchen.

RPL:

• provides an alternative pathway to achieving a qualification without course attendance
• is a consultative process between with the candidate and the assessor to determine whether the candidate has acquired the requisite learning, skills and knowledge to demonstrate that they have achieved the required learning outcomes or performance criteria of the course or qualification, for which the candidate is seeking
• identifies where appropriate additional learning experiences or training gaps are needed to achieve the course or qualification
• is the conduct of an assessment to confirm competency.

APSI has developed a process that promotes holistic and task-based assessment. It focuses on relating assessment activities to actual job tasks. The intention of this model is to streamline and simplify the process of recognising competency.

Prior to RPL, information is provided to the candidate on the assessment process. Specific advice is given to each candidate on how they can demonstrate their competence and what documentary evidence is required to support their application. Each industry has unique documents that can provide evidence of experience and competence.

The candidate is required to provide adequate information prior to, throughout and after a training and assessment experience. The assessor, in this process, needs to be fully aware of the needs of the candidate and help them identify relevant workplace personnel who can confirm the candidate’s competency.

The focus of the APSI streamlined holistic assessment process is to focus on demonstrated skills and knowledge and not to rely purely on documentary evidence as the main source of evidence.

Some examples of documentary evidence that can support the process include:

• licences such as First Aid, RSA
• CV or work history with details of job role and responsibilities
• previous qualifications from overseas and Australia
• certificates and records of results or assessments completed with other RTO’s
• photographs of work undertaken
• samples of related project work
• diaries of tasks performed
• task sheets/job sheets/logbooks
• site training records
• pay slips / employment contracts / job descriptions
• memberships of relevant professional associations
• references/letters/third party reports from previous employers/supervisors
• industry awards
• performance appraisals

This qualification is nationally recognised under the Australian Qualification Framework (AQF) at Certificate III/ IV level. As a registered training organisation, qualifications issued by Australian Professional Skills Institute are nationally recognised. If all units of competency are not achieved in this qualification, a Statement of Attainment will be issued for the units that have been deemed competent.

Upon completion of Certificate IV, students can continue to study Diploma of Hospitality Management (Patisserie specialisation)

East Perth main campus

Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia

Practical kitchens and industry work placement

Rendezvous Hotel Perth Scarborough

Address: 148 The Esplanade, Scarborough, WA 6019

Website| rendezvoushotels.com

Industry Workplace Training

At the Workplace approved by your course coordinator