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.

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.

Possible job opportunities:

  • Chef de Partie
  • Chef Patissier

Qualification list

Requirements

Qualification units

Code
Unit name
Type
BSBDIV501
Manage diversity in the workplace
Core
BSBSUS401
Implement and monitor environmentally sustainable work practices
Core
SITHCCC001
Use food preparation equipment
Core
SITHCCC005
Prepare dishes using basic methods of cookery
Core
SITHCCC011
Use cookery skills effectively
Core
SITHCCC018
Prepare food to meet special dietary requirements
Core
SITHKOP005
Coordinate cooking operations
Core
SITHPAT001
Produce cakes
Core
SITHPAT003
Produce pastries
Core
SITHPAT002
Produce gateaux, torten and cakes
Core
SITHPAT004
Produce yeast-based bakery products
Core
SITHPAT005
Produce petits fours
Core
SITHPAT006
Produce desserts
Core
SITHPAT007
Prepare and model marzipan
Core
SITHPAT008
Produce chocolate confectionery
Core
SITHPAT009
Model sugar-based decorations
Core
SITHPAT010
Design and produce sweet buffet showpieces
Core
SITXCOM005
Manage conflict
Core
SITXFIN003
Manage finances within a budget
Core
SITXFSA001
Use hygienic practices for food safety
Core
SITXFSA002
Participate in safe food handling practices
Core
SITXHRM001
Coach others in job skills
Core
SITXHRM003
Lead and manage people
Core
SITXINV002
Maintain the quality of perishable items
Core
SITXMGT001
Monitor work operations
Core
SITXWHS003
Implement and monitor work health and safety practices
Core
HLTAID003
Provide first aid
Elective
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishes
Elective
SITHCCC015
Produce and serve food for buffets
Elective
SITHFAB007
Serve food and beverage
Elective
SITHIND002
Source and use information on the hospitality industry
Elective
SITHKOP002
Plan and cost basic menus
Elective
SITHKOP004
Develop menus for special dietary requirements
Elective
SITXCCS007
Enhance the customer service experiences
Elective
SITXFIN002
Interpret financial information
Elective
SITXFSA003
Transport and store food
Elective
SITXFSA004
Develop and implement a food safety program
Elective
SITXHRM002
Roster staff
Elective
SITXINV001
Receive and store stock
Elective
SITXINV003
Purchase goods
Elective
SITXINV004
Control stock
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective

Qualification list