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SIT40721 
Certificate IV in Patisserie

CRICOS: 03667K

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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 Outcome​

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, Bakeries, and coffee shops. 

Pathways and Employment Opportunities

To accelerate promotions or move into management, graduates often pursue a higher certifications;

SIT50422 Diploma of Hospitality Management 

SIT60322 Advance Diploma of Hospitality Management 

Employment Opportunities 

Sous Chef

Line Cook

Pastry Chef

Restaurants 

Cafes

Bakeries 

Resorts

Cruise Ships

Course Structure

Core Units     26 units

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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

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.

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Training and Assessment 

Practical Demonstrations, Service Periods, Written Assessment, Observation, Role Play

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Target Audience 

International Students (18+),Aspiring Chefs & Cooks,Hospitality Industry Employees,Career Changers,Aspiring Entrepreneurs

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Support Services 

Academic Support, LLND Assistance, Workplacement Support, Administrative and Career Services, External Referal Support, and online access to a tutor 

Entry Requirement

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 6.0 or equivalent

  • Minimum 18 years of age (for international students only)

  • Domestic Students: Year 11, higher or equivalent.

Fees and Charges

Please view our fees and Charges in Student Information TAB under Student Documents 

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Materials needed - For Domestic Students Only 

To complete this course, the following materials are required:

Patisserie Tool Kit 

Patisserie Uniform and Boots 

Food Safety Supervisor Certificate Licence Fee at an estimated cost $80.00

Smart and Skilled 

You may be eligible for Smart and Skilled funding for this qualification. 

Skills NSW - Discover and compare courses. 

https://www.nsw.gov.au/education-and-training 

Please call (02) 9211 3945 or send an email: to admin@leculinaire.edu.au to assess your eligibility. 

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