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

Qualifications list

Requirements
  • 26 cores
  • 6 electives
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

Qualifications list

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