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Certificate IV in Patisserie

Certificate IV in Patisserie

Certificate IV in Patisserie

Qualification Overview

Qualification Code: SIT40721
Duration: Typically 1.5 to 2 years, depending on the study mode and prior experience
Delivery Modes: On-campus, online, blended learning, or through workplace-based training
National Register: training.gov.au

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.

Units of Competency

To achieve this qualification, a total of 32 units must be completed:

  • Core Units (26):
    • 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 (6):
    • Elective units must be selected from the provided list, ensuring the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contributing to a valid, industry-supported vocational outcome.

Career Outcomes

Graduates of this qualification may pursue roles such as:

  • Pastry Chef
  • Pâtissier
  • Chef de Partie (Pastry Section)
  • Head Pastry Chef
  • Small Business Owner (e.g., patisserie or bakery)

Note: Job titles and responsibilities may vary depending on the employer and the individual’s experience.

Entry Requirements

There are no formal entry requirements for this qualification. However, it’s recommended that individuals have:

  • A foundational understanding of patisserie operations
  • Basic literacy and numeracy skills
  • Relevant industry experience or prior vocational training

Note: Specific entry requirements may vary between Registered Training Organisations (RTOs).

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Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast

Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast

Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast

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