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SIT40716 Certificate IV in Patisserie

This qualification reflects the roles of pastry chefs who have a leadership, supervisory or team leading role in the kitchen. Individuals operate independently or with limited guidance from others and use discretion to solve non- routine problems.

This qualification would apply to individuals working in a variety of tourism, travel, accommodation, hospitality venues. This qualification provides a pathway to operate as a supervisor or front line manager within the industry as a small business owner or as a part of a larger organisation.


Candidates have a total of 2 years to complete the Certificate IV, however, based on a study commitment of 32-35 hours a week, candidates are able to complete this in 12 months. If student was on an Apprenticeship, the duration of the training will be within the minimum and maximum timeframe for attainment according to the Australian Apprenticeship and Traineeship guidelines. (Generally between 1 and 4 years)

Entry requirements

fmedge has the following admission requirements to suit the delivery and assessment mode offered:

• Students are required to be competent in written and spoken English and will undertake a Language, Literacy, and Numeracy test prior to commencing the training.

• Students are required to be competent in basic computer skills i.e. conduct internet research, use email, cut and paste, use templates and prepare answers using word.


A possible training pathway for a student completing this qualification could be the following:

SIT50416 Diploma of Hospitality Management
* SIT60316 Advanced Diploma of Hospitality Management

These qualifications represent a logical pathway regardless of whether the RTO offers the qualifications.

After achieving the SIT40716 Certificate IV in Patisserie candidates may pathway into the Diploma of Hospitality Management (SIT50416) or a Diploma within another Industry area.

‘Course Credits’ may be gained for further study on completion of this qualification.

Job roles

Job roles associated with this qualification relate to the delivery of training and assessment of competence within the VET sector.

Employment outcomes may include the following role/s:

* Chef de partie
* Chef patissier

Course Content

Thirty -Two (32) units are required for award of this qualification including:

* Twenty- Six (26) are core units
* Six (6) are elective units

The Nominal Hours for the Qualification as per the Victorian Implementation / Purchasing Guide is 1650

On successful completion of the following 32 units you will have attained the SIT40716 Certificate IV in Patisserie

The following tables outline the Units of Competencies and FMedge subjects available for this Qualification.

Unit Code Unit Title Core /Elective
BSBDIV501  Manage diversity in the workplace  Core
BSBSUS401  Implement and monitor environmentally sustainable work practices  Core
SITHCCC001  Use food preparation equipment  Core
SITHCCC005  Prepare dishes using basic methods of cookery  Core
SITHCCC011  Use cookery skills effectively  Core
SITHCCC018 Prepare food to meet special dietary requirements  Core
SITHKOP005 Coordinate cooking operations  Core
SITHPAT001  Produce cakes  Core
SITHPAT002  Produce gateaux, torten and cakes  Core
SITHPAT003  Produce pastries  Core
SITHPAT004  Produce yeast-based bakery products  Core
SITHPAT005  Produce petits fours  Core
SITHPAT006  Produce desserts  Core
SITHPAT007  Prepare and model marzipan  Core
SITHPAT008  Produce chocolate confectionery  Core
SITHPAT009  Model sugar-based decorations  Core
SITHPAT010  Design and produce sweet buffet showpieces  Core
SITXCOM005  Manage conflict  Core
SITXFIN003  Manage finances within a budget  Core
SITXFSA001  Use hygienic practices for food safety  Core
SITXFSA002  Participate in safe food handling practices  Core
SITXHRM001  Coach others in job skills  Core
SITXHRM003  Lead and manage people  Core
SITXINV002  Maintain the quality of perishable items  Core
SITXMGT001  Monitor work operations  Core
SITXWHS003  Implement and monitor work health and safety practices  Core
 SITXCCS007  Enhance customer service experiences  Elective
 SITHCCC015  Produce and serve food for buffets  Elective
 BSBFIA401  Prepare financial reports  Elective
 HLTAID003  Provide first aid  Elective
 SITXFSA004  Develop and implement a food safety program  Elective
 SITHKOP006  Plan catering for events or functions  Elective

Please Note: The elective units of competency have been selected by FMedge following industry consultation and are offered in the standard delivery of this course by FMedge. Candidates who have attained competency in alternate units may be eligible to substitute those units for Credit transfer/RPL or RCC in accordance with the training package rules for the SIT40716 Certificate IV in Patisserie. Where this course is offered for our corporate clients and subject to the training packaging rules alternate electives may be substituted to provide customisation to their specific requirements.


Upon successful completion of the required 32 units, you will be awarded SIT40716 Certificate IV in Patisserie.

Delivery Methods

icon-online  Online

Programs can also be designed to meet your timeframe and the specific needs of your personal circumstances, your organisation and market sector.

Please contact us to discuss your organisation’s specific training needs and preferred delivery method (Online, classroom based or a blended approach).

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