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SIT40716 Certificate IV in Patisserie


The course incorporates most of the core units of Certificate III in Patisserie, Certificate IV in Patisserie builds on the skills and knowledge gained through these units. In particular, you will learn the highly creative skills of producing Chocolate and Sugar products, using specialised equipment that is specific to chocolate and sugar production.

The Certificate IV in Patisserie also reflects the role of an individual who has a supervisory role within the patisserie kitchen. During this course you will gain skills and knowledge in management, ¬finance, marketing and team leadership. This will allow you to be able to take a more senior role within the kitchen team.

Patisserie students can seek employment in a commercial kitchen as a pastry cook, junior member of a kitchen in a variety of hospitality establishments, restaurants, airlines, catering, hotels, cafes, bistros, hospitals and any large workplace that caters for its staff and customers. After completion of this course, students may enter the Diploma of Hospitality.

This course is a pathways to the Diploma of Hospitality Management.

Practical placement is a compulsory component of this course in order to achieve your qualification. All workplace partners are at a short distance from our Institute. Academia arranges the practical placement for its students in one of Melbourne’s or Brisbane’s best hotels, for example:

  1. The Langham Hotel
  2. The Westin Melbourne
  3. Park Hyatt Melbourne
  4. The RACV Club Melbourne
  5. The Sheraton Melbourne
  6. Sofitel Gold Coast
  7. Sofitel Hotel Brisbane
  8. Hilton Brisbane
  9. W Hotel Brisbane
  10. Westin Hotel Brisbane
  11. Blackfire restaurant Brisbane
  12. Four Points Hotel by Sheraton
  13. OTTO Restaurant Brisbane
Training in the workplace encompasses all of your skills learned throughout your first year to enhance your employability skills for the industry.

Course Recognition

Course Code: SIT40716
Course Name: Certificate IV in Patisserie
CRICOS Code: 093229J
CRICOS Duration: 79 weeks registered on CRICOS including tuition and course breaks
Work placement: This course includes 2 days a week for 10 weeks in an Academia affiliated Hotel

Units of competency for the Certificate IV in Patisserie

To achieve the Certificate IV in Patisserie you must complete 26 core units and 6 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification).
The 26 core units are;

Unit Code
Unit Description
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Use food preparation equipment
Prepare dishes using basic methods of cookery
Use cookery skills effectively
Prepare food to meet special dietary requirements
Coordinate cooking operations
Produce cakes
Produce gateaux, torten and cakes
Unit Code
Unit Description
Produce pastries
Produce yeast-based bakery products
Produce petits fours
Produce desserts
Prepare and model marzipan
Produce chocolate confectionery
Model sugar-based decorations
Design and produce sweet buffet showpieces
Manage conflict
Unit Code
Unit Description
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices

Job Roles (Possible Careers)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie.


After the successful completion of this course you can entry to SIT50416 Diploma of Hospitality Management (Patisserie Stream)

Study, Assessment Methods and Facilities

  1. This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments
  2. Equipment includes: Fully Equipped Computer Labs, training kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.
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Hospitality Management Courses & Pathway Options

SIT30816 Certificate III in Commercial Cookery
Duration: 12 months
SIT40516 Certificate IV in Commercial Cookery
Duration: 6 months
SIT50416 Diploma of Hospitality Management
Duration: 6 months
SIT60316 Advanced Diploma of Hospitality Management
Duration: 6 months
SIT31016 Certificate III in Patisserie
Duration: 12 months
SIT40716 Certificate IV in Patisserie
Duration: 6 months
SIT50416 Diploma of Hospitality Management
Duration: 6 months
SIT60316 Advanced Diploma of Hospitality Management
Duration: 6 months
Diploma of Hospitality Management
Duration: 18 months
Advanced Diploma of Hospitality Management
Duration: 6 months