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Certificate IV in Patisserie

Course ID
Rapid Creek
On Campus

Our certificate IV in Patisserie can help you to take your career in patisserie to the next level. You will upgrade your qualifications, refine your technical and creative skills and develop your management and leadership capabilities. Students are required to undertake face to face theory and practical training in kitchen operations.

Duration: 52 weeks (2 semesters)

Semester 1: On-campus Tuition Semester
21 Weeks
On-campus classes: 21 hours per week
Paid work rights: up to 40 hours per fortnight (14 days)

Semester 2: Industry Placement Semester
20 Weeks
No on-campus classes during Industry Placement
Paid work rights: up to 45 hours per week

11 weeks
Paid work rights: unlimited

Interested? View the course guide, apply, or request more information on the Contact Us page.

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

How you study

In this 52 week course you will undertake 41 weeks of the most up-to-date theory and practical training on campus.

Course structure

Packaging rules:

●  32 units must be completed:

●  26 core units

●  6 elective units, consisting of:

○ 3 units from Group A or Group B below

○ 3 units from the electives listed below or from any current endorsed Training Package or accredited course.


Core Units

BSBTWK501 Lead diversity and inclusion
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC034 Work effectively in a commercial kitchen
SITHCCC042 Prepare food to meet special dietary requirements
SITHKOP013 Plan cooking operations
SITHPAT011 Produce cakes
SITHPAT012 Produce specialised cakes
SITHPAT013 Produce pastries
SITHPAT014 Produce yeast-based bakery products
SITHPAT015 Produce petits fours
SITHPAT016 Produce desserts
SITHPAT017 Prepare and model marzipan
SITHPAT018 Produce chocolate confectionery
SITHPAT019 Model sugar-based decorations
SITHPAT020 Design and produce sweet showpieces
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXINV006 Receive, store and maintain stock
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices


Elective Units

SITHKOP010 Plan and cost recipes (Gr A)
SITXFSA007 Transport and store food (Gr A)
SITHKOP012 Develop recipes for special dietary requirements (Gr A)
SITHFAB005 Prepare and serve espresso coffee (Gr B)
SITXCCS015 Enhance customer service experiences (Gr C)
SITHFAB004 Prepare and serve non-alcoholic beverages (Other)

Career opportunities

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.


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