Certificate IV in Patisserie

SIT40721

This page is updated when information changes, but it's always best to talk to your training provider to confirm course details before you enrol.

Overview

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.

  • Financial help

    • Government funding is available for this course. Check your eligibility for:

      • Career Boost (general)
      Check your eligibility

  • Cost

    Course costs can vary by provider and location. Ask your training provider for a cost estimate.

    • VET Student Loans are not available
    • You may need to pay for equipment or materials.

    To see how government funding could help to reduce the cost of your course, check your eligibility for funding.

  • On-the-job training

    • Apprenticeships and traineeships are not available for this course.

  • Entry requirements

    This course doesn't have any entry requirements. It could be a good starting point for your career.

  • Duration

    You complete this course when you’ve learned the skills, not after a set amount of time. The times shown are estimates.

    • Qualification only:
      6 months – 2 years

  • Delivery options

    You may be able to access this training in these ways:

    • Part-time available
    • Partially online
    • Classroom-based

Course content

This course is made up of units.

All courses have core units—these are mandatory for completing the course. Most courses also have elective units, which you can choose from to suit your needs and interests. Not all training providers offer every elective, so check with your provider to find out which electives they can offer you.

For more information about course content, talk to your training provider or visit the National Training Register.

Unit Unit type
Coach others in job skills Core
Design and produce sweet showpieces Core
Implement and monitor work health and safety practices Core
Lead and manage people Core
Lead diversity and inclusion Core
Manage conflict Core
Manage finances within a budget Core
Model sugar-based decorations Core
Monitor work operations Core
Participate in safe food handling practices Core
Plan cooking operations Core
Prepare and model marzipan Core
Prepare dishes using basic methods of cookery Core
Prepare food to meet special dietary requirements Core
Produce cakes Core
Produce chocolate confectionery Core
Produce desserts Core
Produce pastries Core
Produce petits fours Core
Produce specialised cakes Core
Produce yeast-based bakery products Core
Receive, store and maintain stock Core
Roster staff Core
Use food preparation equipment Core
Use hygienic practices for food safety Core
Work effectively in a commercial kitchen Core
Apply advanced finishing techniques for specialty cakes Elective
Control stock Elective
Develop and implement a food safety program Elective
Develop and manage social media and online strategies Elective
Develop recipes for special dietary requirements Elective
Enhance customer service experiences Elective
Identify hazards, assess and control safety risks Elective
Interpret financial information Elective
Maintain ethical and professional standards when using social media and online platforms Elective
Manage risk to organisational reputation in an online setting Elective
Participate in sustainable work practices Elective
Plan and cost recipes Elective
Plan and implement service of buffets Elective
Plan and monitor espresso coffee service Elective
Plan catering for events or functions Elective
Prepare and serve espresso coffee Elective
Prepare specialised food items Elective
Prepare vegetable, fruit, eggs and farinaceous dishes Elective
Produce and serve food for buffets Elective
Produce artisan bread products Elective
Produce basic bread products Elective
Produce sweet yeast products Elective
Provide First Aid Elective
Provide service to customers Elective
Purchase goods Elective
Report on financial activity Elective
Serve food and beverage Elective
Transport and store food Elective
Use social media and online tools Elective

Job prospects

The Certificate IV in Patisserie sets you up for roles like these, but the skills you learn could take you even further.

  • Baker

    ANZSCO 351111

    Bakers prepare and bake bread loaves and rolls.

    Recommended education level:
    Certificate III or IV

  • Pastrycook

    ANZSCO 351112

    Pastrycooks prepare and bake buns, cakes, biscuits and pastry goods.

    Recommended education level:
    Certificate III or IV

  • Chef

    ANZSCO 351311

    Plan and prepare food for customers and guests.

    Recommended education level:
    Diploma, Advanced Diploma or Associate Degree

  • Cook

    ANZSCO 351411

    Prepare and cook food to fulfil customer orders.

    Recommended education level:
    Certificate III or IV

Training providers delivering Certificate IV in Patisserie

It's a good idea to research multiple training providers to make sure you're getting the right training for you.

Showing: 27 providers

How to enrol in this course

To enrol, choose a training provider that offers this course. You can see provider details on this page.

When you find one that you think suits you, visit their website or contact them directly to confirm details like start dates, fees, funding, delivery locations and delivery options.

The provider will guide you through the enrolment process.

Delivery locations can change as students enrol. If you're doing any workplace-based training, like an apprenticeship, this will take place in a different location from your classroom training. Contact your training provider to confirm delivery locations.
Government funding may be available. Contact your training provider to confirm.
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