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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~This course is superseded.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 SIT40721 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

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

Core Units  
BSBTWK501Lead diversity and inclusionNil
SITHCCC023Use food preparation equipmentSITXFSA005
SITHCCC027  Prepare dishes using basic methods of cookerySITXFSA005
SITHCCC034*  Work effectively in a commercial kitchenSITXFSA005
SITHCCC042  Prepare food to meet special dietary requirementsSITXFSA005
SITHKOP013* Plan cooking operationsSITXFSA005
SITHPAT011  Produce cakesSITXFSA005
SITHPAT012  Produce specialised cakesSITXFSA005
SITHPAT013  Produce pastriesSITXFSA005
SITHPAT014  Produce yeast-based bakery productsSITXFSA005
SITHPAT015  Produce petits foursSITXFSA005
SITHPAT016  Produce dessertsSITXFSA005
SITHPAT017  Prepare and model marzipanSITXFSA005
SITHPAT018  Produce chocolate confectionerySITXFSA005
SITHPAT019  Model sugar-based decorationsSITXFSA005
SITHPAT020  Design and produce sweet showpiecesSITXFSA005
SITXCOM010  Manage conflictNil
SITXFIN009  Manage finances within a budgetNil
SITXFSA005  Use hygienic practices for food safetyNil
SITXFSA006  Participate in safe food handling practicesNil
SITXHRM007  Coach others in job skillsNil
SITXHRM008  Roster staffNil
SITXHRM009  Lead and manage peopleNil
SITXINV006  Receive, store, and maintain stockSITXFSA005
SITXMGT004  Monitor work operationsNil
SITXWHS007  Implement and monitor work health and safety practicesNil
Elective Units  
BSBSUS211Participate in sustainable work practicesNil
SITXWHS005Participate in safe work practicesNil
SITHKOP009Clean kitchen premises and equipmentSITXFSA005
SITXFSA007Transport and store foodSITXFSA005  
SITXFSA008Develop and implement a food safety programSITXFSA005  
SITHKOP010Plan and cost recipesNil
Please Note:
  • *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

Amount to be paid by the student = $0

This Training is delivered with Victorian Government Funding for eligible students.

*Check if you are eligible for government funding.

From 1 January 2023, you need to meet these requirements to be eligible for Skills First subsidised training:


You must be:

  1. an Australian citizen, or
  2. an Australian permanent resident, or
  3. a New Zealand citizen.
Physical location

You must be physically present in Victoria while participating in training and assessment.

Course limits

Skills First funding is limited to:

  1. Two courses at a time
  2. Two courses in a year.

Find out more about Skills First.

What are my options if I am not eligible?

Other government assistance

Find out about government assistance to help you study.

Asylum seekers

If you are an asylum seeker, you may be eligible for the Asylum seeker VET program.

Tuition Fee $13,962 (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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