The Certificate IV in Patisserie course provides the skills and knowledge for an individual to be competent as a qualified Pâtissier (Pastry Chef) and gain employment in a supervisory or team leading role in a patisserie or pastry kitchen. Work can be undertaken in various hospitality enterprises where patisserie products are prepared and served such as restaurants, hotels, catering operations, clubs, pubs, bakery, cafes and coffee shops. Students also learn specialised skills like modeling marzipan, preparing sugar items, chocolate, chocolate confectionary as well as coffee making.
Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.
Units of Competency
Manage diversity in the workplace
Provide service to customers
Implement and monitor environmentally sustainable work practices
Create and Use Spreadsheets
Use food preparation equipment
Prepare dishes using basic methods of cookery
Use cookery skills effectively
Prepare food to meet special dietary requirements
Coordinate cooking operations
Produce gateaux, torten and cakes
Produce yeast based bakery products
Produce petits fours
Prepare and model marzipan
Produce chocolate confectionery
Model sugar based decorations
Design and produce sweet buffet showpieces
Interpret financial information
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Identify hazards, assess and control safety risks
Coach others in job skills
Lead and manage people
Receive and store Stock
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
This qualification provides a pathway to work in restaurants, and coffee shops.
Possible job titles include:
• chef de partie
• chef patissier
Individuals may enter SIT40716 Certificate IV in Patisserie with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.
The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.
Recognition of Prior Learning and Credit Transfer
For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email firstname.lastname@example.org
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