Certificate IV in Patisserie

Course Duration
18 months
Delivery Mode
Blended Face-to-face week in a classroom-based training and and structured online study
Jan, Feb, Apr, May, Jul, Aug, Sep, Oct

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.

Fees and charges

Tuition Fee: 15,000
Enrolment Fee: 250
  Materials Fee: 800
Special 20% off for Onshore Students: 12,000




360 hours


Career Pathway

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served
Including patisseries
Catering operations
Coffee shops.

Further Study

Students who successfully complete this qualification may progress onto: Diploma of Hospitality Management.

Learning Outcomes

Advanced food techniques
Specialization in cake making and decoration
Quality Control and Food Safety Management
Kitchen management and leadership

Delivery Mode

Blended Face-to-face week in a classroom-based training and and structured online study


There are no pre-requisite for this qualification.

Entry requirements

Be over the age of 18
Demonstrate good command of written and spoken English
Verified evidence of IELTS Level 5.5 overall (or equivalent). Other English language tests such as PTE (score 42) and TOEFL (score 46) can be accepted.
Have completed a Higher School Certificate (HSC)/Australian Year 12/ Certificate IV or above qualification/ equivalent work experience.

Additionally, all applicants are required to:

Complete Pre-Enrollment Interview – to assess suitability to undertake the course

Complete a Language Literacy & Numeracy (LLN) assessment – a diagnostic process to identify if prospective student requires LLN support.

(Note: Any AQF qualification at the Certificate IV level or above in a relevant discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirement)

Key Skills Developed

Diversity and Inclusion leadership
Stock management and purchasing
Customer services
Conflict management

Assessment Methods

Observation/Third Party
Group Activities
Individual Activities
Case studies/Scenarios
Research Assignments
Role Play
Class Discussion

Units of CompetencyCore/Elective
BSBTWK501 Lead diversity and inclusionCore
SITHCCC023 Use food preparation equipmentCore
SITHCCC027 Prepare dishes using basic methods of cookeryCore
SITHCCC034 Work effectively in a commercial kitchenCore
SITHCCC042 Prepare food to meet special dietary requirementsCore
SITHKOP013 Plan cooking operationsCore
SITHPAT011 Produce cakesCore
SITHPAT012 Produce specialised cakesCore
SITHPAT013 Produce pastriesCore
SITHPAT014 Produce yeast-based bakery productsCore
SITHPAT015 Produce petits foursCore
SITHPAT016 Produce dessertsCore
SITHPAT017 Prepare and model marzipanCore
SITHPAT018 Produce chocolate confectioneryCore
SITHPAT019 Model sugar-based decorationsCore
SITHPAT020 Design and produce sweet showpiecesCore
SITXCOM010 Manage conflictCore
SITXFIN009 Manage finances within a budgetCore
SITXFSA005 Use hygienic practices for food safetyCore
SITXFSA006 Participate in safe food handling practicesCore
SITXHRM007 Coach others in job skillsCore
SITXHRM008 Roster staffCore
SITXHRM009 Lead and manage peopleCore
SITXINV006 Receive, store and maintain stockCore
SITXMGT004 Monitor work operationsCore
SITXWHS007 Implement and monitor work health and safety practicesCore
SITXFSA007 Transport and store foodElective
HLTAID011 Provide First AidElective
SITHFAB025 Prepare and serve espresso coffeeElective
SITXINV007 Purchase goodsElective
SITHCCC038 Produce and serve food for buffetsElective
SITHFAB027 Serve food and beverageElective