SIT40721
Certificate IV in Patisserie

CRICOS: 03667K

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.

Course Overview

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:

Pastry chef
Patissier.

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

Packaging Rules

32 units must be completed:

26 core units

6 elective units

Units marked with an *asterisk have one or more prerequisites

Course Duration

This course is 6 terms (1.5 Year Duration) – On campus and Work-based Learning

Course Structure

Core Units 26 units

Unit Code	Course Name
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

Electives 6 units

Unit Code	Unit Name
SITXWHS006	Identify hazards, assess and control safety risks
SITXINV008	Control stock
SITHKOP009	Clean kitchen premises and equipment
SITHCCC038*	Produce and serve food for buffets
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHKOP010	Plan and cost recipes

Workplacement

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.