Home | Courses | Certificate IV in Patisserie

Certificate IV in Patisserie

National ID: SIT40716 | State ID: AZT6


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Fine tune your skills in the kitchen and create sweet masterpieces

This course builds on the skills gained in the Certificate III in Patisserie or Commercial Cookery qualifications and equips you with the skills needed to be a qualified cook specialising in patisserie. On successful completion you'll be ready to work a patissier or pastry chef in a variety of hospitality environments and take on a leading or supervisory role in the kitchen.

You will cover working fast and effectively in a commercial kitchen team and be able to plan, prepare and bake mouth-watering cakes, sponges, tarts, petits fours, pastries, chocolate and sugar show pieces and decoration techniques. You'll also learn about financial management, leading staff and teams, cleaning, food safety programs, hygiene, managing workplace conflict, coaching others and workplace health and safety.

When applying for this course, prior study within the industry will be considered. Where there is limited study, you may be directed into a more suitable level course.

Gain these skills
  • Understanding mixing methods and baking/cooking requirements to produce cakes, sponges, pastries and yeast goods, filling and finishes
  • Creativity, flare and an eye for detail to create centre pieces with sugar, pastillage and chocolate
  • Clean, tidy, and organised learner
Is this course right for me?

I have the following attributes:

  • Desire to lead a team
  • Able to stay on feet for extended periods
  • Able to undertake detailed and intricate work

Core Units

Unit Title National ID Unit of Study
Prepare dishes using basic methods of cookery SITHCCC005 AWS07
Use food preparation equipment SITHCCC001 AWS11
Use hygienic practices for food safety SITXFSA001 AWQ50
Participate in environmentally sustainable work practices BSBSUS201 AUK77
Produce yeast-based bakery products SITHPAT004 AWR34
Work effectively with others BSBWOR203 AUH64
Clean kitchen premises and equipment SITHKOP001 AWR41
Participate in safe work practices SITXWHS001 AWQ17
Participate in safe food handling practices SITXFSA002 AWQ48
Maintain the quality of perishable items SITXINV002 AWQ38
Produce desserts SITHPAT006 AWR33
Produce pastries SITHPAT003 AWR32
Produce cakes SITHPAT001 AWR36
Produce gateaux, torten and cakes SITHPAT002 AWR35
Produce petits fours SITHPAT005 AWR31
Use cookery skills effectively SITHCCC011 AWS02
Coach others in job skills SITXHRM001 AWQ45
Coordinate cooking operations SITHKOP005 AWR40
Lead and manage people    SITXHRM003 AWQ43
Implement and monitor work health and safety practices SITXWHS003 AWQ15
Manage finances within a budget SITXFIN003 AWQ54
Monitor work operations SITXMGT001 AWQ26
Prepare and model marzipan SITHPAT007 AWR30
Produce chocolate confectionery SITHPAT008 AWR29
Implement and monitor environmentally sustainable work practices BSBSUS401 AWF71
Manage diversity in the workplace BSBDIV501 AUL28
Model sugar-based decorations SITHPAT009 AWR28
Design and produce sweet buffet showpieces SITHPAT010 AWR27

Elective Units

Unit Title National ID Unit of Study
Source and use information on the hospitality industry SITHIND002 AWR47
Prepare and serve espresso coffee SITHFAB005 AWR85
Prepare food to meet special dietary requirements SITHCCC018 AWR94
Plan and cost basic menus SITHKOP002 AWR44
Manage conflict SITXCOM005 AWQ63

Entrance Requirements


Study pathway

Job opportunities

Important information

Entrance Requirements
Study pathway
Job opportunities

Successful completion of this qualification provides you with the opportunity to work in a hotel or restaurant as a patissier or chef de partie , to manage a patisserie shop or to work in large catering companies.

For information about jobs and pathways, please see joboutlook.gov.au


Further study options:
SIT50416 Diploma of Hospitality Management

Important information

Delivery location, important dates and study options


Fees and charges


How to apply


Course Overview

WhereJoondalup (Kendrew Crescent)

18 months (without prior study)
6 months (with prior Certificate III in Patisserie - SIT31016)

WhenAvailable Semester 2, 2018
Fees and charges

View our Indicative Fees list 

Local full time students

Course fees are made up of two components, tuition fees and resource fees.

Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.

Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.

Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.

Please note, you may also need to buy textbooks or equipment for your course.


International Students

Check TAFE International WA to confirm this course is available to international students. You will pay your tuition fees to TIWA.

How to apply

Visit our Apply and Enrol page to find out how to apply for full-time, part-time or online courses.

International students please view your application process here.

For apprenticeships and traineeships, you must be employed in a training contract by an appropriate organisation to study.

For all other enquiries please call us on 1300 300 822 or email: enquiry@nmtafe.wa.edu.au

Please note, fees are subject to change.

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Course enquiry

Please note: This form is only for course enquiries. If you would like to apply or require further application information, please visit our Apply and Enrol page.

Qualification level

Available Semester 1
Available Semester 2

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Page last updated May 15, 2019