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SIT40716 Certificate IV in Patisserie

Culinary Solutions Australia / Hospitality Assessments / SIT40716 Certificate IV in Patisserie

SIT40716 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


BSBDIV501 Manage diversity in the workplace

BSBSUS301 Implement and monitor environmentally sustainable work practices

SITHCCC001 Use food preparation equipment *

SITHCCC005 Prepare dishes using basic methods of cookery *

SITHCCC011 Use cookery skills effectively *

SITHCCC018 Prepare food to meet special dietary requirements *

SITHKOP005 Coordinate cooking operations*

SITHPAT001 Produce cakes*

SITHPAT002 Produce gateaux, torten and cakes*

SITHPAT003 Produce pastries*

SITHPAT004 Produce yeast based bakery products*

SITHPAT005 Produce petit fours*

SITHPAT006 Produce desserts*

SITHPAT007 Prepare and model marzipan*

SITHPAT008 Produce chocolate confectionary*

SITHPAT009 Model sugar based decorations*

SITHPAT010 Design and produce sweet buffet show pieces*

SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITXHRM003 Lead and manage people

SITXINV202 Maintain the quality of perishable items *

SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety practices


*Prerequisite is SITXFSA001 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

SITHCCC003 Prepare and present sandwiches*

SITHCCC017 Handle and serve cheese*

SITHCCC015 Produce and serve food for buffets*

SITHCCC021 Produce specialised food items*

SITHCCC002 Prepare and present simple dishes*

SITXINV001 Receive and store stock

SITXINV003 Purchase goods

SITXINV004 Control stock
SITXHRM002 Roster staff

SITHKOP002 Plan and cost basic menus


*Prerequisite is SITXFSA001 Use hygienic practices for food safety


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.

Assesment 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

SIT40716 Certificate IV in Patisserie – Enrolment Form