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.
Certificate IV in Patisserie
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.
Payslips/work contract/ABN if self-employed
Photos/videos (for practical roles)
Risk Assessment and Management Documents
Incident Report Forms
Plans and Specifications
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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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.
There are no entry requirements for this qualification.
32 units must be completed:
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.
Lead diversity and inclusion
Use food preparation equipment
Prepare dishes using basic methods of cookery
Work effectively in a commercial kitchen
Prepare food to meet special dietary requirements
Plan cooking operations
Produce specialised cakes
Produce yeast-based bakery products
Produce petits fours
Prepare and model marzipan
Produce chocolate confectionery
Model sugar-based decorations
Design and produce sweet showpieces
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Receive, store and maintain stock
Monitor work operations
Implement and monitor work health and safety practices
Group A: Cookery and Catering
Produce basic bread products
Produce sweet yeast products
Produce artisan bread products
Apply advanced finishing techniques for specialty cakes
Prepare vegetable, fruit, eggs and farinaceous dishes
Produce and serve food for buffets
Prepare specialised food items
Plan and cost recipes
Plan and implement service of buffets
Develop recipes for special dietary requirements
Plan catering for events or functions
Transport and store food
Develop and implement a food safety program
Group B – Food and Beverage
Prepare and serve espresso coffee
Serve food and beverage
Plan and monitor espresso coffee service
Group C – General electives
Report on financial activity
Participate in sustainable work practices
Provide First Aid
Maintain ethical and professional standards when using social media and online platforms
Use social media and online tools
Develop and manage social media and online strategies
Manage risk to organisational reputation in an online setting
Provide service to customers
Enhance customer service experiences
Interpret financial information
Identify hazards, assess and control safety risks