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SIT40716 - Certificate IV in Patisserie - Australian Institute of Entrepreneurship

SIT40716 - Certificate IV in Patisserie

CRICOS Code: 097159G

Course Description

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.

Entry Requirements

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met.

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 11 qualification or higher
  • Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent

In addition,

  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)

Note: Alternatively, Students may demonstrate the Language, Literacy and Numeracy requirement through the college LLN assessment test.

Course Duration

This course will be delivered over 60 Academic weeks of full time study and a maximum of 20 weeks of holidays and breaks.

It is expected that the program would be less in duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.

Target Group

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a chef patissier.

Recommended Educational Pathways

Pathways into the qualification:

Individuals may enter SIT40716 – Certificate IV in Patisserie with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification:

After achieving SIT40716 – Certificate IV in Patisserie, individuals could progress to Diploma of Hospitality Management qualification.

Career Prospects

This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Possible job titles include:

  • chef de partie
  • chef patissier


Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training – WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises.

Work Based Training – WBT

Students are required to complete a minimum of 24 food service periods of 4 hours each (96 hours) in a commercial kitchen to meet the requirement of qualification SIT40716 – Certificate IV in Patisserie

AIE’s WBT Coordinator will assist in sourcing workplaces for students. WBT Coordinator/Trainer/Assessor will visit each student in the workplace a minimum of 3 times to assess competency during planned and unplanned visits.

Delivery Locations

  • Level 11, 474 Flinders Street, Melbourne VIC 3000
  • 14/65 Mark Street, North Melbourne VIC 3051


Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to:

  • Knowledge test,
  • Written assignment,
  • Practical observation /demonstration,
  • Logbook,
  • Role play and
  • Project

RPL /Credit Transfers

The recognition of prior learning (RPL) pathway is appropri-ate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Unit of Competence

To attain the SIT40716 – Certificate IV in Patisserie, 32 units must be completed, consisting of 26 core units and 6 elective units.

1BSBDIV501Manage diversity in the workplace

Core Units
1BSBDIV501Manage diversity in the workplace
2BSBSUS401Implement and monitor environmentally sustainable work practices
3SITHCCC001Use food preparation equipment
4SITHCCC005Prepare dishes using basic methods of cookery
5SITHCCC011Use cookery skills effectively
6SITHCCC018Prepare food to meet special dietary requirements
7SITHKOP005Coordinate cooking operations
8SITHPAT001Produce cakes
9SITHPAT002Produce gateaux, torten and cakes
10SITHPAT003Produce pastries
11SITHPAT004Produce yeast based bakery products
12SITHPAT005Produce petits fours
13SITHPAT006Produce desserts
14SITHPAT007Prepare and model marzipan
15SITHPAT008Produce chocolate confectionary
16SITHPAT009Model sugar based decorations
17SITHPAT010Design and produce sweet buffet showpieces
18SITXCOMM005Manage conflict
19SITXFIN003Manage finances within a budget
20SITXFSA001Use hygienic practices for food safety
21SITXFSA002Participate in safe food handling practices
22SITXHRM001Coach others in job skills
23SITXHRM003Lead and manage people
24SITXINV002Maintain the quality of perishable items
25SITXMGT001Monitor work operations
26SITXWHS003Implement and monitor work health and safety practices
Elective Units
27BSBCMM201Communicate in the workplace
28BSBSUS201Participate in environmentally sustainable work practices
29SITXCOM002Show social and cultural sensitivity
30SITXINV001Receive and store stock
31SITXWHS001Participate in safe work practices
32SITXWHS002Identify hazards, assess and control safety risks

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