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. 

 

Total Units Required to gain a Full Qualification - Packaging Rules

21 units must be completed:

15 core units

6 elective units

Units marked with an *asterisk have one or more prerequisites

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Course Outcome​

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

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Pathways and Employment Opportunities

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

SIT40721 Certificate IV in Patisserie

SIT50422 Diploma of Hospitality Management 

Employment Opportunities 

Commis Chef

Line Cook

Catering Assistant

Age Care Facilities 

Restaurants 

Cafes

Bakeries 

Resorts

Cruise Ships