SIT40716 Certificate IV in Patisserie


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.


While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

    • Applicants must be minimum 18 years of age at the time of commencement
    • Successful completion of Australian Equivalent Year 12 qualification or higher
    • Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.

In addition,

    • Applicants should have basic computer and MS Office skills (Word, Excel and PowerPoint).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.


This course will be delivered over 80 weeks of full time study including 20 weeks of holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.


Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a chef patissier.


Individuals may enter SIT40716 – Certificate IV in Patisserie with limited or no vocational experience and without a lower level qualification.


After achieving SIT40716 – Certificate IV in Patisserie, individuals could progress to Diploma of Hospitality Management qualification.


This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Possible job titles include:

    • chef patissier
    • chef de partie


Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students must complete minimum of 24 sessions (96 hours of Practical placement) of Worked based Training (WBT) during their studies.


17-35 Abbotsford Street, West Melbourne & 14/65 Mark Street, North Melbourne


Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test, Written Assignment, Practical Observation / Demonstration, Logbook, Role Play and Project


The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.


To attain the SIT40716 – Certificate IV in Patisserie, 32 units must be completed, consisting of 26 core units and 6 elective units.


1BSBDIV501Manage diversity in the workplace
2BSBSUS401Implement and monitor environmentally sustainable work practices
3SITHCCC001Use food preparation equipment
4SITHCCC005Prepare dishes using basic method of cookery
5SITHCCC011Use cookery skills effectively
6SITHCCC018Prepare food to meet special dietary requirements
7SITHKOP005Coordinate cooking operations
8SITHPAT001Produce cakes
9SITHPAT002Produce gateaux, torten and cakes
10SITHPAT003Produce pastries
11SITHPAT004Produce yeast based bakery products
12SITHPAT005Prepare petits fours
13SITHPAT006Produce desserts
14SITHPAT007Prepare and model marzipan
15SITHPAT008Produce chocolate confectionary
16SITHPAT009Model sugar based decorations
17SITHPAT010Design and produce sweet buffet showpieces
18SITXCOM005Manage conflict
19SITXFIN003Manage finances within a budget
20SITXFSA001Use hygienic practices for food safety
21SITXFSA002Participate in safe food handling practices
22SITXHRM001Coach others in job skills
23SITXHRM003Lead and manage people
24SITXINV002Maintain the quality of perishable items
25SITXMGT001Monitor work operations
26SITXWHS003Implement and monitor work health and safety practices


27BSBCMM201Communicate in the workplace
28BSBSUS201Participate in the environmentally sustainable work practices
29SITXCOM002Show social and cultural sensitivity
30SITXINV001Receive and store stock
31SITXWHS001Participate in safe work practices
32SITXWHS002Identify hazards, assess and control safety risks

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