SIT40721 Certificate IV in Patisserie
CRICOS CODE: 118331A
Enrolment Fee: $250 (non refundable)
Tuition Fee: refer to our latest Fee Schedule
78 weeks (inclusive of holidays)
Mode: Full-time face-to-face classroom mode
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.
- The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
- No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
At States College, we use a variety of assessment methods to ensure fair and valid evaluation of each student’s skills and knowledge. This course is delivered and assessed through classroom-based, face-to-face learning activities.
To assess both theoretical understanding and practical application, students will complete a range of tasks such as written assignments, knowledge tests, scenario-based projects, case studies, and class activities. Assessments also include practical demonstrations supported by role plays, presentations, and both individual and group work. These methods allow students to demonstrate how they apply their learning in real or simulated workplace situations.
- Completion of Year 12 or equivalent
- International: IELTS 6 with a minimum 5.5 in each band, or equivalent
- At least 18 years of age at the commencement of the course
Other entry requirements apply.
States College conducts pre-enrolment needs analysis to best tailor the course and support services to all the candidates. A pre-enrolment interview may also be required.
Information for student support, including LLND and learning support, can be found here.
This course requires work placement; i.e. some of the tasks and activities may need to be completed in an actual workplace. Where work placement applies, States College shall provide work placement to students for a one‐time student cost of $1,500 for the duration of the course. Students will also have an option to arrange their own placement, in which case, the placement fee will not be payable. The placement fee is not a pre‐paid fee and will only be charged once the student has provided a written request to States College.
Students may choose between host organisations where more than one options are available. Students will further be informed during the orientation session. States College shall assist the students and provide all the required documents and support including referrals, induction, work placement contract, log book, workplace tasks, and information on how the assessments will be conducted.
International students: States College offers multiple intakes throughout the year. Students can enrol in any of these intakes, provided they meet the course entry requirements.
Details of the intake dates are published in States College’s Academic Calendar.
The intakes are also published in States College’s Academic Calendar.
Program Structure
To attain Certificate IV in Patisserie, you will need to complete;
Total number of units = 32
- 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
- SITHKOP010 – Plan and cost recipes
- FBPRBK3005 – Produce basic bread products
- FBPRBK3014 – Produce sweet yeast products
- SITHKOP009 – Clean kitchen premises and equipment
- SITXWHS005 – Participate in safe work practices
- SITXWHS006 – Identify hazards, assess and control safety risks
Pathway
Pathways into this qualification
Candidates may enter the qualification through a number of entry points including:
- SIT31021 Certificate III in Patisserie
Pathways from this qualification
After achieving this qualification candidates may undertake:
- SIT50422 Diploma of Hospitality Management
Please Note: The pathways are not prerequisites; rather a reference point that can be utilised by States College when determining the suitability for enrolment with prospective learners. For additional details please refer Entry Requirements.
Accreditations
