SIT40721 – Certificate IV in Patisserie
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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 |