Certificate IV in Patisserie

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.

Job roles

This qualification provides a pathway to work in restaurants, and coffee shops.

Possible job titles include:

chef de partie

chef patissier.


32 units must be completed:

27 core units

5 elective units, consisting of:

5 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units

add topic BSBDIV501A Manage diversity in the workplace

add topic BSBSUS301A Implement and monitor environmentally sustainable work practices

add topic HLTFA311A Apply first aid

SITHCCC101 Use food preparation equipment *

SITHCCC201 Produce dishes using basic methods of cookery *

SITHCCC207 Use cookery skills effectively*

SITHCCC307 Prepare food to meet special dietary requirements *

SITHKOP403 Coordinate cooking operations *

SITHPAT301 Produce cakes *

SITHPAT302 Produce gateaux, torten and cakes *

SITHPAT303 Produce pastries *

SITHPAT304 Produce yeast based bakery products *

SITHPAT305 Produce petits fours *

SITHPAT306 Produce desserts *

SITHPAT401 Prepare and model marzipan *

SITHPAT402 Produce chocolate confectionery *

SITHPAT403 Model sugar based decorations *

SITHPAT404 Design and produce sweet buffet showpieces *

SITXCOM401 Manage conflict

SITXFIN402 Manage finances within a budget

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXHRM301 Coach others in job skills

SITXHRM402 Lead and manage people

SITXINV202 Maintain the quality of perishable items *

SITXMGT401 Monitor work operations

SITXWHS401 Implement and monitor work health and safety practices

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Elective units


add topic BSBRES401A Analyse and present research information

add topic BSBWRT401A Write complex documents

Client and Customer Service

SITXCCS303 Provide service to customers

Commercial Cookery and Catering

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *

SITHCCC304 Produce and serve food for buffets *

SITHCCC401 Produce specialised food items *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Communication and Teamwork

add topic BSBCMM401A Make a presentation

Computer Operations and ICT Management

add topic BSBITU201A Produce simple word processed documents

add topic BSBITU203A Communicate electronically

add topic BSBITU306A Design and produce business documents

add topic BSBWOR204A Use business technology


SITXEVT401 Plan in-house events or functions


add topic BSBFIA301A Maintain financial records

add topic BSBFIA302A Process payroll

add topic BSBFIA303A Process accounts payable and receivable

add topic BSBFIA401A Prepare financial reports

SITXFIN201 Process financial transactions

SITXFIN401 Interpret financial information

Food and Beverage

SITHFAB203 Prepare and serve nonalcoholic beverages *

SITHFAB204 Prepare and serve espresso coffee *

SITHFAB206 Serve food and beverage *

SITHFAB401 Plan and monitor espresso coffee service

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Food Safety

SITXFSA202 Transport and store food

SITXFSA401 Develop and implement a food safety program

Human Resource Management

SITXHRM401 Roster staff

add topic TAEDEL404A Mentor in the workplace


SITXINV201 Receive and store stock

SITXINV301 Purchase goods

SITXINV401 Control stock

Kitchen Operations and Management

SITHKOP401 Plan and display buffets *

SITHKOP402 Develop menus for special dietary requirements

SITHKOP404 Plan catering for events or functions

*Prerequisite is SITXFSA101 Use hygienic practices for food safety


SIRXMER201 Merchandise products

Quality and Innovation

add topic BSBINN201A Contribute to workplace innovation

Small Business Management

add topic BSBSMB401A Establish legal and risk management requirements of small business

add topic BSBSMB403A Market the small business

add topic BSBSMB404A Undertake small business planning

Work Health and Safety

SITXWHS301 Identify hazards, assess and control safety risks

Working in Industry

SITHIND201 Source and use information on the hospitality industry

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Pastry chef de partie

SITHKOP401 Plan and display buffets

SITHKOP402 Develop menus for special dietary requirements

SITHKOP404 Plan catering for events or functions

SITXHRM401 Roster staff

SITXINV301 Purchase goods


    This qualification is suitable for an Australian Apprenticeship pathway.

    Pathways into the qualification

    Individuals may enter SIT40712 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.

    Pathways from the qualification

    After achieving SIT40712 Certificate IV in Patisserie, individuals could progress to SIT50312 Diploma of Hospitality.

Entry Requirements

There are no entry requirements for this qualification.

Licensing Information

No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.

Employability Skills

Employability Skill

Industry/enterprise requirements for this qualification include:


Providing food production briefings to pastry kitchen staff; seeking feedback from colleagues on operational and service issues; communicating changes in food production requirements during the food production period; instructing kitchen staff to adjust food items to meet quality requirements and organisational standards; managing team member conflict sensitively, courteously and discreetly; empathising and negotiating acceptable solutions to team member problems..

Initiative and enterprise

Proactively consulting with colleagues about ways to improve cooking operations; providing feedback to managers to inform future planning; participating in continuous improvement by reporting success or deficiencies of recipes and patisserie products; suggesting ideas for new or improved products and increased profitability.


Knowing sources of new information on food trends, patisserie products, services and suppliers; being aware of opportunities to learn and participating in pastry cooking professional development activities; supporting team members to learn.

Planning and organising

Planning food production requirements and organising availability of supplies for the food production period; preparing work flow schedules, food preparation lists and mise en place plans for food production according to patisserie items and food volume requirements; monitoring and assessing operational efficiency and quality output of the pastry kitchen during the food production period; assessing the operational workflow of kitchen team members assisting then to prioritise workload to deliver quality patisseries products for customers.


Identifying and assessing operational and service issues, discussing and suggesting solutions with kitchen managers; initiating short term action to resolve immediate pastry kitchen operations or quality problems; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the pastry kitchen.


Understanding legal compliance issues and providing advice to team members; organising and selfdirecting own work priorities to coordinate cooking operations; taking responsibility for implementing predetermined policies and procedures for a range of practices including conflict management, food safety, workplace health and safety; leading and managing a team of individuals, coordinating cooking operations; proactively seeking feedback and advice on improving pastry kitchen coordination and team leading skills.


Motivating and leading pastry kitchen teams; providing instructions, support and coaching; planning work operations to take account of team member strengths; proactively sharing information, knowledge and experiences with pastry kitchen team members.


Understanding the operating capability of, selecting and using pastry kitchen tools and equipment, computer systems, software and information systems that assist in coordinating cooking operations and team leading activities.