SIT40721 - Certificate IV in Patisserie

Put your training and experience to use with ITEC’s RPL services and earn a nationally recognised qualification with a SIT40721 – Certificate IV in Patisserie via our RTO partners.

Qualification Overview

Qualification Name:

 Certificate IV in Patisserie

Qualification Code and Units of Competency:

SIT40721

Duration:

Within four weeks of receiving sufficient and complying evidence of competency in all applied for units of competency.

The Certificate IV in Patisserie (SIT40721) program is an advanced-level training program designed to provide students with advanced patisserie techniques, culinary skills, and the knowledge required to excel in the art of pastry making and baking. This program covers a comprehensive range of topics, including advanced pastry preparation, dessert creation, innovation, presentation, and food safety.

To qualify for this certificate, you must provide evidence demonstrating that your skills and knowledge align with the courser’s learning outcomes. This evidence can take various forms. Demonstrating your current proficiency at a comparable level can be done through a CV (your student support representative can assist with this), an employment letter, or an employment contract.

Additionally, documents from prior work or educational experiences, such as references from licensed tradespeople you’ve collaborated with, apprenticeship records, academic transcripts, or assessments from relevant past qualifications, all contribute to the Recognition of Prior Learning (RPL) process. You can also submit proof of overseas qualifications or visual evidence of your work, especially for practical roles.

Required documents
ID
Resume
Payslips/work contract/ABN if self-employed
Photos/videos (for practical roles)
Risk Assessment and Management Documents
Incident Report Forms
Plans and Specifications
Job Cards
Quotes/Invoices

Anywhere in Australia, you can obtain a certification with a nationally acknowledged credential.
Get certified within four weeks of receiving the evidence
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  • Noble Training Academy RTO: 70201
  • Unique College of Technology RTO: 91358
  • Alpha Training & Recognition Pty Ltd RTO: 45282
  • Australian Institute of Accreditation Pty Ltd RTO: 45009
  • Delacroy Training RTO: 32267

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Four Easy Steps To Get Qualified

Free Skills Assessment

Speak to ITEC Australia about your goals, and allow us to guide you towards the qualification that will help you reach them.

Portfolio of Experience

Your dedicated consultant will guide you through the process of putting together a portfolio of evidence. This can contain overseas qualifications, transcripts, certificates, photos and videos, samples or work examples, letters of reference, your current resume, etc.

Evidence Review

Once one of our partner registered training organisations (RTOs) has assessed your portfolio, the assessor assigned to your case may be in touch if any additional evidence is required. If you have any weak areas, the RTO may assign a trainer to upskill you at no cost to you.

You’re Qualified

ITEC Australia is partnered with Registered Training Organisations whose qualifications are nationally recognised in Australia, and are the same as the qualification you would receive from full time study. Qualifications can also be useful for licensing or immigration purposes.

Qualification Description

Qualification Description

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.

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

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

Entry Requirements

There are no entry requirements for this qualification.

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.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note:  Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

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 

Group A: Cookery and Catering 

FBPRBK3005

Produce basic bread products

FBPRBK3014

Produce sweet yeast products

FBPRBK4001*

Produce artisan bread products

FBPRBK4005

Apply advanced finishing techniques for specialty cakes

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC038*

Produce and serve food for buffets

SITHCCC044*

Prepare specialised food items

SITHKOP010

Plan and cost recipes

SITHKOP011*

Plan and implement service of buffets

SITHKOP012*

Develop recipes for special dietary requirements

SITHKOP014

Plan catering for events or functions

SITXFSA007*

Transport and store food

SITXFSA008*

Develop and implement a food safety program

Group B – Food and Beverage 

SITHFAB025*

Prepare and serve espresso coffee

SITHFAB027*

Serve food and beverage

SITHFAB038

Plan and monitor espresso coffee service

Group C – General electives 

BSBFIN401

Report on financial activity

BSBSUS211

Participate in sustainable work practices

HLTAID011

Provide First Aid

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SIRXOSM003*

Use social media and online tools

SIRXOSM006*

Develop and manage social media and online strategies

SIRXOSM007*

Manage risk to organisational reputation in an online setting

SITXCCS014

Provide service to customers

SITXCCS015

Enhance customer service experiences

SITXFIN008

Interpret financial information

SITXINV007

Purchase goods

SITXINV008

Control stock

SITXWHS006

Identify hazards, assess and control safety risks

Interested in this qualification?