Certificate IV in Patisserie
RTO CODE 45326
The Certificate IV in Patisserie is an advanced skills course, providing students with kitchen supervision skills and advanced cookery skills. Subjects taught at this level include staff supervision skills, stock control processes, financial management and advanced catering control.
This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
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:
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
32 units must be completed:
26 core units
6 elective units
Units marked with an *asterisk have one or more prerequisites
This course is 6 terms (1.5 Year Duration) – On campus and Work-based Learning
Core Units 26 units
Lead diversity and inclusion
Use food preparation equipment
Prepare dishes using basic methods of cookery
Work effectively in a commercial kitchen
Prepare food to meet special dietary requirements
Plan cooking operations
Produce specialised cakes
Produce yeast-based bakery products
Produce petits fours
Prepare and model marzipan
Produce chocolate confectionery
Model sugar-based decorations
Design and produce sweet showpieces
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Receive, store and maintain stock
Monitor work operations
Implement and monitor work health and safety practices
Electives 6 units
Identify hazards, assess and control safety risks
Clean kitchen premises and equipment
Produce and serve food for buffets
Prepare vegetable, fruit, eggs and farinaceous dishes
Plan and cost recipes
It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.
This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.
Students have the option of sourcing their own relevant employment or alternatively can apply for one of Le Culinaires workplace partner jobs.
International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
Year 12 or equivalent in the Australia education system
English Proficiency 5.5 or equivalent
Minimum 18 years of age (for international students only)
Domestic Students: Year 11, higher or equivalent.
Fees and Charges
Please view our international fees and charges here
Materials needed - For Domestic Students Only
To complete this course, the following materials are required:
Patisserie Tool Kit at an estimated cost of $325
Patisserie Uniform and Boots at an estimated cost $135
Food Safety Supervisor Certificate Licence Fee at an estimated cost $30.00