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Certificate IV in



Certificate IV in Patisserie

cakes and desserts
Applications Open
Course Level Certificate IV
Free Course For eligible students

Delivery Method Face-to-Face (Practical Kitchen) &
Virtual Online (Theory Class)

Duration 60 Weeks
72 Hours of Work Placement
Excluding Holidays

Employment Outcome Chef De Partie,
Chef Patissier

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~This course is superseded. You can still enrol in this course, and you will be contacted if you need to transition into the next version when It becomes available.

Entry & Admission Requirements

All students must be over 18 years of age when commencing the course. Learners enrolling in the SIT40716 Certificate IV in Patisserie would be expected to have minimum LLN skills that align to Level 3 of the ACSF in order for them to successfully undertake the qualification. Learners with LLN skills at lower levels than those suggested will require additional support to successfully undertake the qualification.

Course Details
Course Entry & Exit Points
  • Units
  • Course Delivery
  • Fee & Funding
  • How to Enrol

To achieve this qualification, the candidate must demonstrate competency in 32 units.

  • 26 Core Units
  • 6 Elective Units

In order to meet the requirements of the Building Authority, 3 electives have been selected. All the units have been divided into six topics.

Units of Competency
BSBDIV501Manage diversity in the workplace (Core)
BSBSUS401Implement and monitor environmentally sustainable work practices (Core)
SITHCCC001Use food preparation equipment^ (*WP) (Core)
SITHCCC005Prepare dishes using basic methods of cookery^ (Core)
SITHCCC011Use cookery skills effectively^ (Core)
SITHCCC018Prepare food to meet special dietary requirements^ (Core)
SITHKOP005Coordinate cooking operations^ (*WP) (Core)
SITHPAT001Produce cakes^ (Core)
SITHPAT002Produce gateaux, torten and cakes^ (Core)
SITHPAT003Produce pastries^ (Core)
SITHPAT004Produce yeast-based bakery products^ (Core)
SITHPAT005Produce Pettis fours^ (Core)
SITHPAT006Produce desserts^ (Core)
SITHPAT007Prepare and model marzipan^ (Core)
SITHPAT008Produce chocolate confectionery^ (Core)
SITHPAT009Model sugar-based decorations^ (Core)
SITHPAT010Design and produce sweet buffet showpieces^ (Core)
SITXCOM005Manage conflict (Core)
SITXFIN003Manage finances within a budget (Core)
SITXFSA001Use hygienic practices for food safety (Core)
SITXFSA002Participate in safe food handling practices (Core)
SITXHRM001Coach others in job skills (Core)
SITXHRM003Lead and manage people (Core)
SITXINV002Maintain the quality of perishable items^ (Core)
SITXMGT001Monitor work operations (Core)
SITXWHS003Implement and monitor work, health and safety practices (Core)
BSBTWK201Work effectively with others (Elective)
SITXWHS001Participate in safe work practices (Elective)
SITXCCS007Enhance customer service experiences (Elective)
SITHKOP001Clean Kitchen premises and equipment^ (Elective)
SITHKOP002Plan and Cost basic menus (Elective)
BSBSUS211Participate in sustainable work practices (Elective)
Please Note:
  • The above units with an ^ have the prerequisite unit SITXFSA001 Use hygienic practices for food safety (Core).
  • *WP - Work Placement

  • Assessment of pre-requisite Unit(s) of Competency must be completed before assessing the Unit of Competency for which they are a pre-requisite.

Face-to-Face/Virtual classroom based training sessions weekly to develop the theoretical local knowledge required, and Face-to-Face practical training weekly in a kitchen.

It is expected that students will need to set aside 8 hours per week for self-study and assessment work. There is also a requirement for students to complete 72 hours of work placement in a commercial kitchen.

Each student is responsible for finding work placement.

Your trainer will facilitate a range of training experiences including:

  • - Trainer led instruction
  • - Discussion and debate
  • - Group Training activities
  • - Case studies
  • - Role plays

Government Funded (Tuition Fee = $0*)
Material Fee: $300 (Non-Refundable)

This training is delivered with Victorian and Common Wealth Government Funding for eligible students. To be eligible, you must be an Australian or New Zealand Citizen, or have a permanent residency Visa.

* Check if you are eligible for government funding.

Tuition Fee $13,597.75 (Including Material Fee)
Flexible payment plans available

If you want to enrol in any course with BCTA, simply give us a call on 1300 11 2282 or fill out the enquiry form.

A BCTA representative will discuss your needs with you and conduct a pre-enrolment interview to:

    • - Ensure you pick the right course to meet your needs.- Assist you to complete the enrolment form.
    • - Provide an overview of content and assessment requirements.
    • - Discuss our policies and procedures and our Code of Conduct.
    • - Discuss any previous first aid training you have undertaken.
    • - Determine whether or not you will need any additional support.
    • - Once you have enrolled you should keep in mind BCTA Fees and Refunds Policy.
    • - Discuss costs, payment options, cancellations, and refunds.
Course Entry & Exit Points

Given the holistic nature of this program in both the delivery and assessment, it is important to note that
you can only enter the program at the scheduled commencement, or at the commencement of the new unit.

If you are not provided with a timetable upon confirmation of your enrolment or need more
information on please contact BCTA on 1300 11 2282,

Pathways to

Further Study




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