Course Overview

About This Course

SIT40721 – Certificate IV in Patisserie 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. Vocational Placement The following unit of competency in this qualification requires the completion of service periods in a commercial kitchen. This includes a minimum of: 12 complete service periods (shifts) for unit SITHCCC034– Work effectively in a commercial kitchen AIBT will be responsible for organising the Vocational Placement for students, however, if students choose to find their own Vocational Placement facility, it must be pre-approved by the College. Pre-Enrolment Information Prior to enrolment, it is mandatory that students attend a Pre-Enrolment Consultation with one of our approved Education Agents or delegated AIBT staff. A Pre-Enrolment Consultation session may be provided to a prospective student one or more times to provide the prospective student additional time and/or information to make an informed decision. In addition, the communication channels used for conducting Pre-Enrolment Consultation sessions can be in various forms such as Face-To-Face, Video Conference, telephone call, and email. Students will be provided with clear and accurate information about their course before enrolment to allow students to make an informed decision. During this Pre-Enrolment Consultation session, prospective students will be provided with all the relevant course information to help guide them to make a formal decision that will reflect their existing skills and competencies and meet their needs. International students will be provided with a Pre-Enrolment Consultation Checklist and Handout to ensure they understand the support services provided and their obligations as an international student. International students should ensure that they have read the Pre-Enrolment Consultation Checklist and Handout available on the ‘How to Apply’ page under the ‘Get Started’ tab on this website. Take the next step Enrol Now Download Course Outline Student Handbook

Where You Can Study

Available Locations

Sydney

125 Main St, Blacktown, NSW 2148

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Eligibility

Entry Requirements

General Requirements

Prior to enrolment Academic requirement: Overseas and domestic (normal study) Successful completion of Australian Year 12 or equivalent. Domestic RPL candidates: Prior to commencing the RPL process, domestic RPL candidates are required to have relevant work experiences and/or any other evidence to match with the training package requirements. English requirement: A minimum of IELTS 6.0 or equivalent is required. For more information regarding the commonly acceptable types of English language proficiency evidence, along with the verification methods, please click here International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix . Language, Literacy, Numeracy, and Digital skills (LLND) Prior to enrolment, all prospective students are required to complete a compulsory Language, Literacy, Numeracy and Digital (LLND) assessment. This assessment is completed as part of the pre-enrolment process through the LLND Portal – http://myllnd.com/login/ The LLND assessment helps identify whether a student may need additional support during their studies and ensures they are placed in a course that is appropriate for their skill level. Assessments are aligned with the Australian Core Skills Framework (ACSF) and include language, literacy, numeracy and digital skills. Students must complete their LLND assessment via the LLND Portal before they can be formally enrolled. Further instructions on how to access and complete the assessment will be provided to prospective students as part of the pre-enrolment process.

Career & Study Pathways

Where this takes you

Career Opportunities

Chef de Partie Chef Patissier Completion of an AIBT qualification does not guarantee an employment outcome. Course Terms and Conditions View Terms and Conditions Staff Login © 2026 Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT) RTO: 41138 | CRICOS: 03430J | ABN: 37 168 731 048 Facebook-f Instagram Youtube Linkedin-in Weixin Privacy Policy Australia Institute of Business and Technology acknowledges and pays respect to the past and present Traditional Custodians and Elders of this nation and the continuation of cultural, spiritual and educational practices of Aboriginal and Torres Strait Islander peoples. View Courses & Promotions Get Started How to apply Orientation English Requirements Only Study Pay your fees Student Support Hub Our Services Articulation Pathways About Us Contact Management Team Faculty Team Finance Team Commercial Sales Team H.E.A.R.T Services Campus Locations News Quick Links Moodle Login Agent Portal IT Support Application Portal Commercial Team or call us 1300 128 199

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Course Content

Units of Competency

All Units24 units

BSBTWK501

Lead diversity and inclusion

SITHCCC023

Use food preparation equipment

SITHCCC027

Prepare dishes using basic methods of cookery

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

SITXFSA007

Transport and store food

SITHKOP012

Develop recipes for special dietary requirements

SITHKOP010

Plan and cost recipes

SITXINV007

Purchase goods

SITXCCS014

Provide service to customers

SITXCCS015

Enhance customer service experiences

Common Questions

Frequently Asked Questions

What is the total cost of the Certificate IV in Patisserie?

The estimated total course cost is AU$24,200, which includes a tuition fee of AU$24,000 and a non-tuition fee of AU$200.

How long does the Certificate IV in Patisserie take to complete?

The course has a duration of 104 weeks.

Where is the Certificate IV in Patisserie delivered?

The course is delivered at four campus locations owned and operated by the provider: 125 Main St, Blacktown NSW; 22-36 Mount St, Ultimo NSW; Unit 2, Level 1, 18 Mount Gravatt-Capalaba Road, Upper Mt Gravatt QLD; and 132–146 Elizabeth St, Hobart TAS.

What is the CRICOS code for this course?

The CRICOS course code for the Certificate IV in Patisserie is 111045H, and the VET National Code is SIT40721.

Does this course qualify for Post-Study Work Rights?

No, this course does not qualify for extended Post-Study Work Rights. Extended Post-Study Work Rights are only available for Skills Level 1 qualifications (Bachelor, Masters or PhD), and the Certificate IV in Patisserie is a vocational certificate-level qualification.

Application

How to Apply

Three simple steps to get enrolled

Step 01

Enquire

Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.

Step 02

Submit Documents

Our team will guide you on exactly which documents to prepare and submit.

Step 03

Get Enrolled

Receive your offer letter and confirm your enrolment. Welcome to the course!

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $50,000 to $60,000 per year

Early Career (2-5 years)AUD $60,000 to $75,000 per year

Mid-Level (5-10 years)AUD $75,000 to $95,000 per year

Career Paths

Commis ChefDemi Chef de PartieChef de PartieSous ChefHead Chef

Key Skills

Food preparation techniques (cutting, slicing, filleting, portioning, marinating)Cooking methods (roasting, grilling, braising, steaming, sautéing, poaching)Preparation of stocks, sauces, soups, and appetisersMeat, poultry, and seafood cookeryPastry, bread, cake, and dessert production

Full Course Overview

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