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.
Possible job titles include:
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
These are the outcomes of graduates surveyed six months after completing their training for similar courses 'Certificate IV in the field of Food, Hospitality and Personal Services'
There are no entry requirements for this qualification.
For more information about financial support and subsidies for training, please refer to the Financial assistance page
32 units must be completed:
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
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Core units |
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BSBDIV501 |
Manage diversity in the workplace |
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BSBSUS401 |
Implement and monitor environmentally sustainable work practices |
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SITHCCC001 |
Use food preparation equipment |
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SITHCCC005 |
Prepare dishes using basic methods of cookery |
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SITHCCC011 |
Use cookery skills effectively |
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SITHCCC018 |
Prepare food to meet special dietary requirements |
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SITHKOP005 |
Coordinate cooking operations |
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SITHPAT001 |
Produce cakes |
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SITHPAT002 |
Produce gateaux, torten and cakes |
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SITHPAT003 |
Produce pastries |
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SITHPAT004 |
Produce yeast-based bakery products |
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SITHPAT005 |
Produce petits fours |
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SITHPAT006 |
Produce desserts |
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SITHPAT007 |
Prepare and model marzipan |
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SITHPAT008 |
Produce chocolate confectionery |
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SITHPAT009 |
Model sugar-based decorations |
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SITHPAT010 |
Design and produce sweet buffet showpieces |
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SITXCOM005 |
Manage conflict |
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SITXFIN003 |
Manage finances within a budget |
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SITXFSA001 |
Use hygienic practices for food safety |
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SITXFSA002 |
Participate in safe food handling practices |
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SITXHRM001 |
Coach others in job skills |
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SITXHRM003 |
Lead and manage people |
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SITXINV002 |
Maintain the quality of perishable items |
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SITXMGT001 |
Monitor work operations |
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SITXWHS003 |
Implement and monitor work health and safety practices |
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Elective units |
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Client and Customer Service |
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SITXCCS006 |
Provide service to customers |
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SITXCCS007 |
Enhance customer service experiences |
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Commercial Cookery and Catering |
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SITHCCC008 |
Prepare vegetable, fruit, egg and farinaceous dishes |
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SITHCCC015 |
Produce and serve food for buffets |
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SITHCCC021 |
Prepare specialised food items |
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Computer Operations and ICT Management |
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BSBITU202 |
Create and use spreadsheets |
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BSBITU301 |
Create and use databases |
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BSBITU306 |
Design and produce business documents |
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Finance |
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BSBFIA401 |
Prepare financial reports |
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SITXFIN002 |
Interpret financial information |
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First Aid |
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HLTAID003 |
Provide first aid |
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Food and Beverage |
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SITHFAB005 |
Prepare and serve espresso coffee |
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SITHFAB007 |
Serve food and beverage |
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SITHFAB019 |
Plan and monitor espresso coffee service |
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Food Safety |
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SITXFSA003 |
Transport and store food |
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SITXFSA004 |
Develop and implement a food safety program |
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Human Resource Management |
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SITXHRM002 |
Roster staff |
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TAEASS301B |
Contribute to assessment |
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TAEDEL301A |
Provide work skill instruction |
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TAEDEL404A |
Mentor in the workplace |
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Inventory |
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SITXINV001 |
Receive and store stock |
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SITXINV003 |
Purchase goods |
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SITXINV004 |
Control stock |
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Kitchen Operations and Management |
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SITHKOP002 |
Plan and cost basic menus |
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SITHKOP003 |
Plan and display buffets |
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SITHKOP004 |
Develop menus for special dietary requirements |
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SITHKOP006 |
Plan catering for events or functions |
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Work Health and Safety |
|
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SITXWHS002 |
Identify hazards, assess and control safety risks |
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Working in Industry |
|
|
SITHIND002 |
Source and use information on the hospitality industry |
| Course summary | |
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This organisation only provides assessment services for this course
For more information about this provider’s delivery of , please contact the training provider directly.
Provider code:
Course length:
Study mode:
Course available as an Australian Apprenticeship
or Traineeship
Course and additional fees information
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| Course fees | |
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| Duration | |
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| Online delivery | |
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Online (training available online or via
email submission)
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This provider has not supplied specific information about their delivery of Please contact them below for further details |
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| Training provider summary | |
|---|---|
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This training organisation provides:
Delivery and assessment services.
Assessment only services.
Courses of study through Australian
Apprenticeships and Traineeships.
Recognition for prior learning.
Financial assistance via VET Student Loans.
Training provider type
Registration status
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| Training options | |
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This training provider offers courses in the following delivery modes:
The following facilities are required at the training site:
Offsite training is avaliable in the following locations:
Within a radius of Km from
Limited to the following cities:
Limited to the following postcodes:
Online (training available online or via
email submission)
Distance (training available via correspondence)
Attendance required (training includes some
fixed-time online lectures or fixed time class components)
Fixed submission dates (assessment pieces
have set submission dates)
Self-paced (training has no set class times
of set submission dates)
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| Facilities | |
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| Services | |
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This RTO can offer VET Student Loans for certain approved courses. A VET Student Loan is a capped loan from the Australian Government to help you pay your tuition fees. Your initial loan debt amount (loan and loan fee, if applicable), plus indexation, must be paid back once you start earning over a certain amount. The amount for the 2016-2017 income year is $54,869.
For more information, visit the Department of Education and Training or StudyAssist.
These are the outcomes of graduates surveyed six months after completing their training for similar courses 'Certificate IV in the field of Food, Hospitality and Personal Services'
Of those employed after training, were in the same occupation as their course.
| Destination after training |
This course |
Similar courses |
All Certificate IV courses |
|---|---|---|---|
| Employed or in further study after training (%) | - | 91.3 | 91.4 |
|
Employment outcomes:
Employed (%)
Full-time (%)
Part-time (%)
|
-
-
-
|
85.4
47.9
37.5
|
84.2
55.2
28.7
|
|
Further study outcomes:
Enrolled at University (%)
Enrolled at TAFE (%)
Enrolled at Other provider (%)
|
-
-
-
|
9.6*
13.6*
13.1*
|
7.7
8.5
15.4
|
| Satisfied with the training (%) | - | 82.1 | 85.6 |
| Received job-related benefits from training (%) | - | 65.2 | 62.4 |
| Received personal benefits from training (%) | - | 95.9 | 90.8 |
| Achieved main reason for undertaking training (%) | - | 77.1 | 84.7 |
| Recommend the training to other (%) | - | 91.9 | 90.4 |
| Employment status |
This course |
Similar courses |
All Certificate IV courses |
|---|---|---|---|
| Median salary (Full-time) ($) | - | 48 700 | 52 100 |
|
Top Occupations (%):
Technicians and Trades Workers
Community and Personal Service Workers
Sales Workers
|
|
36.2
23.7
15.6*
|
22.4
20.5
16.7
|
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Top Industries (%):
Accommodation and Food Services
Retail Trade
Other Services
|
|
52.9
17.5*
7.8*
|
21.1
11.6
10.9
|
| Employment status |
This course |
Similar courses |
All Certificate IV courses |
|---|---|---|---|
| Employed after training (%) | - | 98.5 | 91.8 |
| Median salary (Employed full-time) ($) | - | 47 400 | 52 200 |
| Enrolled in further study (%) | - | 30.5 | 30 |
| Satisfied with the training (%) | - | 85.9 | 85.5 |
| Achieved main reason for undertaking training (%) | - | 84.3 | 87.2 |
| Employment status |
This course |
Similar courses |
All Certificate IV courses |
|---|---|---|---|
| Employed after training (%) | - | 54 | 47.1 |
| Median salary (Employed full-time) ($) | - | 41 500 | 44 400 |
| Enrolled in further study (%) | - | 50.2 | 39.3 |
| Satisfied with the training (%) | - | 84.1 | 86.8 |
| Achieved main reason for undertaking training (%) | - | 63.1 | 73.3 |
Please Note:
All statistics are supplied by the National Centre for Vocational Education Research.
* The estimate has a relative standard error greater than 25% and therefore should
be used with caution.
** NCVER does not report on estimates based on less than 5 respondents because the
estimates are unreliable.
For more information, please refer to the Statistics
Explained page.
| Stream | Certificate II | Certificate III | Certificate IV | Diploma | Advanced Diploma |
|---|---|---|---|---|---|
| Patisserie |
| Stream | Certificate II | Certificate III | Certificate IV | Diploma | Advanced Diploma |
|---|---|---|---|---|---|
| General Hospitality | |||||
| Cookery & Catering | |||||
| Asian Cookery | |||||
| Accommodation | |||||
| Gaming | |||||
| Tour Guiding | |||||
| Tourism Operations | |||||
| Travel Bookings | |||||
| Holiday Parks & Resorts | |||||
| Events |
Note: Information provided as a guide only. Chart developed by the Australian Apprenticeships & Traineeships Information Service (aatinfo.com.au). Information in this chart may be reproduced with acknowledgement of its source: "The Australian Apprenticeships & Traineeships Information Service (aapathways.com.au/jpc) funded by the Australian Government Department of Education and Training".
