SIT40721 Certificate IV in Patisserie
Build on the skills gained in the Certificate III in Patisserie or Commercial Cookery. Become a qualified cook specialising in patisserie and take on a leading or supervisory role.
This course is low fee* for residents of Western Australia and temporary residents holding certain visa types. An annual fee cap of $400 for those aged 15-24 or concession holders or $1,200 for everyone else, applies to this course. Some eligibility conditions apply for the low fee training and other fees may apply for some courses. Please refer to the FAQs(opens in a new tab) for more information.
*Please note that eligibility requirements apply to some of the low fee training.
Overview
Campus Joondalup (Kendrew Crescent)
When Semester 1, 2027
How On campus
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, graduates may seek employment as a pâtissier or pastry chef across a range of hospitality settings, including hotels, restaurants, patisseries, and catering operations. The course also supports progression into team leader or supervisory roles.
In our training kitchens, 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 or experience within the industry will be considered. If you have limited study or experience in this field, you may be directed to a course at a more suitable level for your skills.
- The ability to plan, prepare and produce advanced pastry products
- Expertise in creating chocolate centrepieces and specialty confectionery
- Proficiency in European pastry techniques, including sugar blowing and sugar pulling
- Skills in tempering couverture chocolate and producing bonbons and fine chocolates
- Knowledge of implementing food safety programs and maintaining hygiene standards
- Capability to manage kitchen operations, including cleaning and organisation
- Leadership skills to lead teams, coach staff and manage workplace conflict
- Understanding of workplace health and safety practices
- Foundation knowledge of financial and operational management principles
I have the following attributes:
- Attention to detail: Able to work precisely with measurements, timing and presentation, where small variations can significantly affect results
- Creativity and artistic flair: Confident in designing visually appealing pastries and chocolate work, and experimenting with presentation and flavour
- Patience and persistence: Willing to practice complex techniques repeatedly and stay focused through challenging or time-consuming processes
- Strong work ethic: Reliable, consistent and prepared for the physical demands and pace of a professional kitchen environment
- Time management skills: Able to prioritise tasks, work efficiently under time constraints, and meet production deadlines
- Commitment to hygiene and safety standards: Follows strict food safety and workplace hygiene practices to maintain a safe kitchen environment
- Teamwork and communication skills: Works effectively with others, follows instructions, and communicates clearly in a fast-paced team setting
- Resilience under pressure: Maintains composure and performance during busy service periods or when facing setbacks
- Willingness to learn and take feedback: Open to instruction, able to apply feedback constructively, and continuously improves technical skills
Follow the link to find further information to help you make an informed choice about the suitability of this course.
Important information
Select your preferred campus and apply
Semester 1, 2027
Details
Course fees
| Tuition | Resource | Total fee* | |
|---|---|---|---|
| General | $2,067.12 | $2,690.00 | $4,757.12 |
| Concession | $612.48 | $2,690.00 | $3,302.48 |
Half price fees
The Lower fees, local skills (half price) discount and fee caps have been applied to the Tuition Fee total displayed under Course Fees. Tuition Fee capping is not reflected in the fees displayed when looking at the cost per unit. Please note that fee caps only apply to the calendar year, so multi-semester courses across more than one calendar year may have a higher fee. See the Half price courses page for more details.
Lower fees, local skills are available to residents of Western Australia, and temporary residents holding certain visa types. They are not available for people living outside of Western Australia, or international students. Full eligibility details are available on our Half price courses page.
Enquiries regarding fees can be made by calling us.
T 1300 300 822
*Fee disclaimers
The fees quoted are estimates only and are for the entire course for local students enrolling on a full-time basis. Please view the full list of Fee disclaimers.
Please note fees listed include all units required to gain this qualification. If you're a continuing student and have successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in, to complete this course.
Short courses are non-accredited and differ from the information above regarding accredited qualifications. Full payment is required at the time of booking. Please review the applicable fees, terms and conditions before enrolling.
Enquiries regarding fees can be made by calling us.
Units
| National ID | Unit title |
|---|---|
| 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 |
| National ID | Unit title |
|---|---|
| SITHCCC038 | Produce and serve food for buffets |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHKOP010 | Plan and cost recipes |
| SITXCCS014 | Provide service to customers |
| SITXWHS005 | Participate in safe work practices |
Get help
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