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. You'll cover working fast and effectively in a commercial kitchen team.
This course remains FEE FREE in 2024! The course fees are 100 per cent subsidised by the WA State Government for WA residents.
Some eligibility conditions apply for the free training, and other fees may apply for some courses. Please see the FAQs on the Skills Ready page for further information.
* Please note that eligibility requirements apply to some of the free training.
CampusesJoondalup (Kendrew Crescent).
When Semester 2, 2024. Semester 1, 2024.
Study Mode 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 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.
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.
- Mixing methods and baking/cooking requirements to produce cakes, sponges, pastries and yeast goods
- Fillings and finishes
- Create centre pieces with sugar, pastillage and chocolate
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
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, 2024
Details
Course fees
(Tuition fee* $0.00 + Resource fee $2,535.00 )
Free training
The free training is available to residents of Western Australia, and eligibility requirements apply to some of the free training, as outlined on the Fee Free page and the Infection control training page. Tuition and resource fees will apply for non-eligible students.
Enquiries regarding course fees can be made by calling us.
*Fee disclaimers
The fees quoted are estimates only and are for the entire course for 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.
Units
| National ID | Unit title |
|---|---|
| BSBTWK501 | Lead diversity and inclusion |
| SITHCCC023 | Use food preparation equipment |
| SITXMGT004 | Monitor work operations |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM009 | Lead and manage people |
| SITXHRM008 | Roster staff |
| SITXHRM007 | Coach others in job skills |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFIN009 | Manage finances within a budget |
| SITXCOM010 | Manage conflict |
| SITHPAT020 | Design and produce sweet showpieces |
| SITHPAT019 | Model sugar-based decorations |
| SITHPAT018 | Produce chocolate confectionery |
| SITHPAT017 | Prepare and model marzipan |
| SITHPAT016 | Produce desserts |
| SITHKOP013 | Plan cooking operations |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC034 | Work effectively in a commercial kitchen |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHPAT015 | Produce petits fours |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHPAT011 | Produce cakes |
| SITHPAT012 | Produce specialised cakes |
| SITHPAT013 | Produce pastries |
| SITHPAT014 | Produce yeast-based bakery products |
| National ID | Unit title |
|---|---|
| SITXCCS014 | Provide service to customers |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHCCC038 | Produce and serve food for buffets |
| SITXWHS005 | Participate in safe work practices |
| SITHKOP010 | Plan and cost recipes |
Semester 2, 2024
Details
Course fees
(Tuition fee* $0.00 + Resource fee $2,535.00 )
Free training
The free training is available to residents of Western Australia, and eligibility requirements apply to some of the free training, as outlined on the Fee Free page and the Infection control training page. Tuition and resource fees will apply for non-eligible students.
Enquiries regarding course fees can be made by calling us.
*Fee disclaimers
The fees quoted are estimates only and are for the entire course for 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.
Units
| National ID | Unit title |
|---|---|
| BSBTWK501 | Lead diversity and inclusion |
| SITHCCC023 | Use food preparation equipment |
| SITXMGT004 | Monitor work operations |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM009 | Lead and manage people |
| SITXHRM008 | Roster staff |
| SITXHRM007 | Coach others in job skills |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFIN009 | Manage finances within a budget |
| SITXCOM010 | Manage conflict |
| SITHPAT020 | Design and produce sweet showpieces |
| SITHPAT019 | Model sugar-based decorations |
| SITHPAT018 | Produce chocolate confectionery |
| SITHPAT017 | Prepare and model marzipan |
| SITHPAT016 | Produce desserts |
| SITHKOP013 | Plan cooking operations |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC034 | Work effectively in a commercial kitchen |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHPAT015 | Produce petits fours |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHPAT011 | Produce cakes |
| SITHPAT012 | Produce specialised cakes |
| SITHPAT013 | Produce pastries |
| SITHPAT014 | Produce yeast-based bakery products |
| National ID | Unit title |
|---|---|
| SITXCCS014 | Provide service to customers |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHCCC038 | Produce and serve food for buffets |
| SITXWHS005 | Participate in safe work practices |
| SITHKOP010 | Plan and cost recipes |
Get help
This form is only for course enquiries. If you would like to apply, please refer to the Study options and next steps section above.