Qualification Outline

Date retreived
22/07/2026 5:25 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate IV in Patisserie

Certificate IV in Patisserie

Qualification
National Code:
SIT40716
State Code:
AZT6
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
03/03/2016
Approved Date
30/05/2022
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
1166
Duration
2 Semesters
Current Release Number
2.00
Current Release Date
08/04/2022
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
2.00 08/04/2022 Current Transition (Replaced)
1.00 03/03/2016 Replaced Approved
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 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 titles include:
chef de partie
chef patissier.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Schedule
Packaging Rules
Thirty two (32) units must be completed:
- twenty six (26) core units
- six (6) elective units, consisting of:
- six (6) units from the list below, elsewhere in the SIT 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.
1. Core Units

All twenty six (26) units must be completed.

State Code National Code Title Hours Type
AWQ45 SITXHRM001 Coach others in job skills 30 Unit of competency
AWR40 SITHKOP005 Coordinate cooking operations 60 Unit of competency
AWR27 SITHPAT010 Design and produce sweet buffet showpieces 45 Unit of competency
AWF71 BSBSUS401 Implement and monitor environmentally sustainable work practices 40 Unit of competency
AWQ15 SITXWHS003 Implement and monitor work health and safety practices 30 Unit of competency
AWQ43 SITXHRM003 Lead and manage people 60 Unit of competency
AWQ38 SITXINV002 Maintain the quality of perishable items 10 Unit of competency
AWQ63 SITXCOM005 Manage conflict 20 Unit of competency
AUL28 BSBDIV501 Manage diversity in the workplace 20 Unit of competency
AWQ54 SITXFIN003 Manage finances within a budget 30 Unit of competency
AWR28 SITHPAT009 Model sugar-based decorations 60 Unit of competency
AWQ26 SITXMGT001 Monitor work operations 40 Unit of competency
AWQ48 SITXFSA002 Participate in safe food handling practices 35 Unit of competency
AWR30 SITHPAT007 Prepare and model marzipan 24 Unit of competency
AWS07 SITHCCC005 Prepare dishes using basic methods of cookery 50 Unit of competency
AWR94 SITHCCC018 Prepare food to meet special dietary requirements 55 Unit of competency
AWR36 SITHPAT001 Produce cakes 30 Unit of competency
AWR29 SITHPAT008 Produce chocolate confectionery 60 Unit of competency
AWR33 SITHPAT006 Produce desserts 80 Unit of competency
AWR35 SITHPAT002 Produce gateaux, torten and cakes 60 Unit of competency
AWR32 SITHPAT003 Produce pastries 30 Unit of competency
AWR31 SITHPAT005 Produce petits fours 30 Unit of competency
AWR34 SITHPAT004 Produce yeast-based bakery products 42 Unit of competency
AWS02 SITHCCC011 Use cookery skills effectively 40 Unit of competency
AWS11 SITHCCC001 Use food preparation equipment 20 Unit of competency
AWQ50 SITXFSA001 Use hygienic practices for food safety 15 Unit of competency
2. Elective Units

Up to six (6) units may be completed.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
S7786 TAEASS301B Contribute to assessment 10 Unit of competency
AWQ35 SITXINV004 Control stock 25 Unit of competency
AUI28 BSBITU301 Create and use databases 20 Unit of competency
AUI53 BSBITU202 Create and use spreadsheets 20 Unit of competency
AUJ88 BSBITU306 Design and produce business documents 60 Unit of competency
AWQ47 SITXFSA004 Develop and implement a food safety program 36 Unit of competency
AWR43 SITHKOP004 Develop menus for special dietary requirements 12 Unit of competency
AWQ67 SITXCCS007 Enhance customer service experiences 60 Unit of competency
AWQ16 SITXWHS002 Identify hazards, assess and control safety risks 15 Unit of competency
AWQ53 SITXFIN002 Interpret financial information 20 Unit of competency
WA874 TAEDEL404A Mentor in the workplace 30 Unit of competency
AWR44 SITHKOP002 Plan and cost basic menus 25 Unit of competency
AWR42 SITHKOP003 Plan and display buffets 36 Unit of competency
AWR71 SITHFAB019 Plan and monitor espresso coffee service 60 Unit of competency
AWR39 SITHKOP006 Plan catering for events or functions 36 Unit of competency
AWR85 SITHFAB005 Prepare and serve espresso coffee 30 Unit of competency
AUK70 BSBFIA401 Prepare financial reports 40 Unit of competency
AWR92 SITHCCC021 Prepare specialised food items 60 Unit of competency
AWS03 SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 40 Unit of competency
AWR97 SITHCCC015 Produce and serve food for buffets 24 Unit of competency
OCD30 HLTAID011 Provide First Aid 18 Unit of competency
AWQ68 SITXCCS006 Provide service to customers 25 Unit of competency
WA870 TAEDEL301A Provide work skill instruction 40 Unit of competency
AWQ36 SITXINV003 Purchase goods 10 Unit of competency
AWQ39 SITXINV001 Receive and store stock 10 Unit of competency
AWQ44 SITXHRM002 Roster staff 50 Unit of competency
AWR83 SITHFAB007 Serve food and beverage 140 Unit of competency
AWR47 SITHIND002 Source and use information on the hospitality industry 15 Unit of competency
AWQ49 SITXFSA003 Transport and store food 12 Unit of competency
Replaces
State Code National Code Title Type
J626 SIT40713 Certificate IV in Patisserie Qualification
Replaced By
State Code National Code Title Type
BHT2 SIT40721 Certificate IV in Patisserie Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
No information