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Certificate IV in Patisserie

  • Certificate

Fine tune your creative skills in making sweet masterpieces, delicious pastries and cakes with this qualification.

Key details

Degree Type
Certificate
Course Code
SIT40721, 109485B
Study Mode
In person, Online
Domestic Fees
$24,060 per year / $27,708 total
International Fees
$24,060 per year / $27,708 total

About this course

Fine tune your creative skills in making sweet masterpieces, delicious pastries and cakes with this qualification. This course further builds your skills so that you can take on a leading supervisory role in the kitchen and work quickly and effectively in a commercial kitchen team to plan, prepare and bake cakes, sponges, tarts, pastries, chocolate and sugar pieces. Learn about financial management, staffing and teams, cleaning, food safety programs, hygiene, managing workplace conflict, and workplace health and safety.

Through this course you will develop your creativity, flair and excellent eye for detail, enabling you to create centrepieces with sugar, pastillage and chocolate using the latest baking equipment and machinery. You will graduate with the skills to work as a patissier or pastry chef in a patisserie, restaurant, or hotel.

**Please note that students who are transitioning into the new qualification will be required to complete additional units in order to be awarded the new qualification. These extra units will not incur any additional tuition fees. **

Entry requirements

  • An IELTS score (academic) of 6.0 with no band score less than 5.0 or equivalent.

  • Completion of SIT31021 Certificate III in Patisserie is required for entry into this course at North Metropolitan TAFE, Joondalup Campus.

  • Students will require the equivalent to Australian Year 10 only for entry into this course at South Metropolitan TAFE, Bentley Campus

Please view Admission requirements for your country of origin.

Study locations

Bentley

Joondalup

Online

Career pathways

Career opportunities
  • Baker
  • Pastry Cook
Career opportunities
  • Baker
  • Pastry Cook
  • Baker
  • Pastry Cook
  • Course structure

    To achieve this qualification, students must demonstrate competency in 32 units. These 32 are comprised of 26 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

    Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

    Core units
      National ID
      Unit title
    • 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
      National ID
      Unit title
    • SITHFAB021 Provide responsible service of alcohol
    • SITHFAB025 Prepare and serve espresso coffee
    • SITHKOP009 Clean kitchen premises and equipment
    • SITHKOP010 Plan and cost recipes
    • SITXCCS015 Enhance customer service experiences
    • SITXFSA008 Develop and implement a food safety program