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 fee free* for residents of Western Australia. Some eligibility conditions apply for the fee free training and other fees may apply for some courses. Please refer to the FAQs for more information.
* Please note that eligibility requirements apply to some of the fee free training.
Overview
Campus Joondalup (Kendrew Crescent)
When Semester 1, 2026 | Semester 2, 2026
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, 2026
Details
Course fees
Units and fees
Core
| National ID Unit title | General | Resource |
|---|---|---|
| BSBTWK501 Lead diversity and inclusion | $0.00 | $0.00 |
| SITHCCC023 Use food preparation equipment | $0.00 | $65.00 |
| SITHCCC027 Prepare dishes using basic methods of cookery | $0.00 | $140.00 |
| SITHCCC034 Work effectively in a commercial kitchen | $0.00 | $115.00 |
| SITHCCC042 Prepare food to meet special dietary requirements | $0.00 | $140.00 |
| SITHKOP013 Plan cooking operations | $0.00 | $0.00 |
| SITHPAT011 Produce cakes | $0.00 | $190.00 |
| SITHPAT012 Produce specialised cakes | $0.00 | $300.00 |
| SITHPAT013 Produce pastries | $0.00 | $190.00 |
| SITHPAT014 Produce yeast-based bakery products | $0.00 | $200.00 |
| SITHPAT015 Produce petits fours | $0.00 | $175.00 |
| SITHPAT016 Produce desserts | $0.00 | $290.00 |
| SITHPAT017 Prepare and model marzipan | $0.00 | $145.00 |
| SITHPAT018 Produce chocolate confectionery | $0.00 | $165.00 |
| SITHPAT019 Model sugar-based decorations | $0.00 | $125.00 |
| SITHPAT020 Design and produce sweet showpieces | $0.00 | $115.00 |
| SITXCOM010 Manage conflict | $0.00 | $0.00 |
| SITXFIN009 Manage finances within a budget | $0.00 | $0.00 |
| SITXFSA005 Use hygienic practices for food safety | $0.00 | $0.00 |
| SITXFSA006 Participate in safe food handling practices | $0.00 | $0.00 |
| SITXHRM007 Coach others in job skills | $0.00 | $0.00 |
| SITXHRM008 Roster staff | $0.00 | $0.00 |
| SITXHRM009 Lead and manage people | $0.00 | $0.00 |
| SITXINV006 Receive, store and maintain stock | $0.00 | $0.00 |
| SITXMGT004 Monitor work operations | $0.00 | $0.00 |
| SITXWHS007 Implement and monitor work health and safety practices | $0.00 | $0.00 |
Elective
| National ID Unit title | General | Resource |
|---|---|---|
|
|
$0.00 | $115.00 |
|
|
$0.00 | $80.00 |
|
|
$0.00 | $60.00 |
|
|
$0.00 | $0.00 |
|
|
$0.00 | $0.00 |
|
|
$0.00 | $0.00 |
*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.
Enquiries regarding fees can be made by calling us.
Semester 2, 2026
Details
Course fees
Units and fees
Core
| National ID Unit title | General | Resource |
|---|---|---|
| BSBTWK501 Lead diversity and inclusion | $0.00 | $0.00 |
| SITHCCC023 Use food preparation equipment | $0.00 | $65.00 |
| SITHCCC027 Prepare dishes using basic methods of cookery | $0.00 | $140.00 |
| SITHCCC034 Work effectively in a commercial kitchen | $0.00 | $115.00 |
| SITHCCC042 Prepare food to meet special dietary requirements | $0.00 | $140.00 |
| SITHKOP013 Plan cooking operations | $0.00 | $0.00 |
| SITHPAT011 Produce cakes | $0.00 | $190.00 |
| SITHPAT012 Produce specialised cakes | $0.00 | $300.00 |
| SITHPAT013 Produce pastries | $0.00 | $190.00 |
| SITHPAT014 Produce yeast-based bakery products | $0.00 | $200.00 |
| SITHPAT015 Produce petits fours | $0.00 | $175.00 |
| SITHPAT016 Produce desserts | $0.00 | $290.00 |
| SITHPAT017 Prepare and model marzipan | $0.00 | $145.00 |
| SITHPAT018 Produce chocolate confectionery | $0.00 | $165.00 |
| SITHPAT019 Model sugar-based decorations | $0.00 | $125.00 |
| SITHPAT020 Design and produce sweet showpieces | $0.00 | $115.00 |
| SITXCOM010 Manage conflict | $0.00 | $0.00 |
| SITXFIN009 Manage finances within a budget | $0.00 | $0.00 |
| SITXFSA005 Use hygienic practices for food safety | $0.00 | $0.00 |
| SITXFSA006 Participate in safe food handling practices | $0.00 | $0.00 |
| SITXHRM007 Coach others in job skills | $0.00 | $0.00 |
| SITXHRM008 Roster staff | $0.00 | $0.00 |
| SITXHRM009 Lead and manage people | $0.00 | $0.00 |
| SITXINV006 Receive, store and maintain stock | $0.00 | $0.00 |
| SITXMGT004 Monitor work operations | $0.00 | $0.00 |
| SITXWHS007 Implement and monitor work health and safety practices | $0.00 | $0.00 |
Elective
| National ID Unit title | General | Resource |
|---|---|---|
|
|
$0.00 | $115.00 |
|
|
$0.00 | $80.00 |
|
|
$0.00 | $60.00 |
|
|
$0.00 | $0.00 |
|
|
$0.00 | $0.00 |
|
|
$0.00 | $0.00 |
*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.
Enquiries regarding fees can be made by calling us.
Get help
This form is only for course enquiries. If you would like to apply, please refer to the SELECT YOUR PREFERRED CAMPUS AND APPLY section above.