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SIT40721 Certificate IV in Patisserie

Culinary Solutions Australia / Hospitality Assessments / SIT40721 Certificate IV in Patisserie

SIT40721 Certificate IV in Patisserie

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 organisations where patisserie products are prepared and served, including patissiers, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
Possible job titles include:
• Chef de partie
• Chef Patissier

Subjects in this qualification

BSBTWK501 Lead diversity and inclusion

SITHCCC023 Use food preparation equipment *

SITHCCC027 Prepare dishes using basic methods of cookery *

SITHCCC034 Work effectively in a commercial kitchen *

SITHCCC042 Prepare food to meet special dietary requirements *

SITHKOP03 Plan cooking operations*

SITHPAT011 Produce cakes*

SITHPAT012 Produce specialised cakes*

SITHPAT013 Produce pastries*

SITHPAT014 Produce yeast-based bakery products*

SITHPAT015 Produce petit fours*

SITHPAT016 Produce desserts*

SITHPAT017 Prepare and model marzipan*

SITHPAT018 Produce chocolate confectionary*

SITHPAT019 Model sugar-based decorations*

SITHPAT020 Design and produce sweet buffet showpieces*

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

SITXHRM007 Coach others in job skills

SITXHRM009 Lead and manage people

SITXINV006 Receive, store and maintain stock *

SITXMGT004 Monitor work operations

SITXHRM008 Roster staff

SITXWHS007 Implement and monitor work health and safety practices


*Prerequisite is SITXFSA005 Use hygienic practices for food safety

Elective Subjects

Plus, a minimum of 6 elective subjects are required in order to gain the certificate.

These 6 elective subjects can be chosen from the following units of competency


SITHCCC038 Produce and serve food for buffets*

SITHCCC044 Produce specialised food items*

SITXWHS001 Participate in safe work practices

SITHCCC024 Prepare and present simple dishes*

SITXINV007 Purchase goods

SITXINV008 Control stock

SITHKOP010 Plan and cost recipes

SITHKOP009 Clean kitchen premises and equipment

SIRXOSM003 Use social media and online tools

BSBSUS211 Participate in sustainable work practices


Please note more than 6 elective units can be chosen but each extra elective may incur an extra cost to the candidate.

Important Information

Any other elective unit the candidate wishes to apply for which is not included on this list can be discussed with a Culinary Solutions Australia assessor prior to the commencement of the RPL process.


This qualification can only be achieved following a Recognition of Prior Learning (RPL) process conducted by a Culinary Solutions Australia Assessor.


Fees and charges are dependent on the existing skills, knowledge, experience and location of each candidate.


Please contact Culinary Solutions Australia for more information to discuss your individual requirements,


Further information on Culinary Solutions Australia and the Recognition of Prior Learning process can be found in the Assessment Candidate Kit below.

Assessment Candidate Kit

To apply for this qualification please download and complete the Enrolment Form below and return to

Culinary Solutions Australia

Unit 2/3 Austral Place


Victoria 3803

Or email to

SIT40721 Certificate IV in Patisserie – Enrolment Form