SIT40713 - Certificate IV in Patisserie

Accomplished in the patisserie? You deserve recognition.

The sweet tasks of preparing cakes, gateaux, pastries, chocolate confections, and sugar based decorations undertaken in working in a Patisserie may have already qualified you to achieve formal recognition.

An ideal path for those seeking certification, wanting an expanded employment field, or those simply getting started in Patisserie work, skills like production of petit fours, preparation of marzipan, design and production of dessert showpieces, and managing finances do the trick.

Concoct a sweet recipe for career success in a Patisserie environment and enjoy immediately elevated status.

See if you’re eligible today with our Free Skills Review.

RPL Cost Traditional study cost Your savings
$3,000* $9,000 $6,000

Want to save a further $600 off this qualification? Contact us today to learn how!

* RPL cost includes all assessment services and issue of your nationally recognised qualification.

Want to know if you’re eligible to obtain this qualification via Skills Recognition & RPL? Then why not start a Free Skills Review, it requires only 3 minutes to complete!

Take the initiative today to determine your eligibility.

Yes. All of our qualifications are issued by RTOs which have been approved by the Australian Skills Quality Authority (ASQA) to deliver nationally recognised qualifications that meet national quality assurance requirements. This means that they are recognised by industry and educational institutions in all Australian states and territories as conforming to the required competency standards.

Yes. Because all of our qualifications are issued by reputable RTOs and contain the nationally recognised training logo, they each verify that a candidate has met the Units of Competency required to work in their industry occupation. These qualifications do not indicate how you have obtained the qualification (i.e. through RPL), and are exactly the same as a qualification received from a training provider through any other means.

Get Qualified Australia allows you up 3 months to complete the RPL process, however the actual duration is dependent on the length of time it takes you to provide your evidence. While this is generally 4 weeks, the quicker you submit your evidence, the sooner the process will be completed.

Once all the required evidence has been submitted and your evidence has been assessed, the RTO will then review and issue your qualification within 2-4 weeks, provided that no further evidence is required. This makes it possible for you to achieve your qualification in as little as 1 month, and up to 3 months.

Requests for extensions beyond the allotted 3 month period will be considered on an individual case basis.

While our Customer Service Agents will determine the best evidence for your portfolio, evidence generally takes the form of:

  • Resume/CV
  • References
  • Performance Appraisals
  • Portfolio/work samples
  • Photographic and video evidence
  • Education, training and qualifications
  • Job Description
  • Policies and Procedures
  • Workplace communication
  • Bookkeeping and financial records

Click here to learn more about the types of evidence you can provide.

 

The options are really endless. Most people use qualifications to enhance their careers, from achieving a promotion or pay rise, to climbing organisational ranks and getting new job opportunities. In fact, qualifications have shown to increase employability by 11%, and result in promotions 42% of the time.

Other people might use their qualification to improve visa or migration prospects, access postgraduate study, open up their own businesses, meet regulatory requirements, or obtain a licence in their industry or occupation.

Please note that while our qualifications may help you meet minimum licensing requirements, only your state’s relevant licensing authority may issue you your licence. For more information about trades licensing, click here.

must complete:

  • 32 units

  • 27 core units
  • 5 elective units, consisting of:

  • 5 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units 

BSBDIV501A Manage diversity in the workplace

BSBSUS301A Implement and monitor environmentally sustainable work practices

HLTAID003 Provide first aid

SITHCCC101 Use food preparation equipment *

SITHCCC201 Produce dishes using basic methods of cookery *

SITHCCC207 Use cookery skills effectively*

SITHCCC307 Prepare food to meet special dietary requirements *

SITHKOP403 Coordinate cooking operations *

SITHPAT301 Produce cakes *

SITHPAT302 Produce gateaux, torten and cakes *

SITHPAT303 Produce pastries *

SITHPAT304 Produce yeast based bakery products *

SITHPAT305 Produce petits fours *

SITHPAT306 Produce desserts *

SITHPAT401 Prepare and model marzipan *

SITHPAT402 Produce chocolate confectionery *

SITHPAT403 Model sugar based decorations *

SITHPAT404 Design and produce sweet buffet showpieces *

SITXCOM401 Manage conflict

SITXFIN402 Manage finances within a budget

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXHRM301 Coach others in job skills

SITXHRM402 Lead and manage people

SITXINV202 Maintain the quality of perishable items *

SITXMGT401 Monitor work operations

SITXWHS401 Implement and monitor work health and safety practices

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Elective units  

Administration 

BSBRES401A Analyse and present research information

BSBWRT401A Write complex documents

Client and Customer Service 

SITXCCS303 Provide service to customers

Commercial Cookery and Catering 

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *

SITHCCC304 Produce and serve food for buffets *

SITHCCC401 Produce specialised food items *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Communication and Teamwork 

BSBCMM401A Make a presentation

Computer Operations and ICT Management 

BSBITU201A Produce simple word processed documents

BSBITU203A Communicate electronically

BSBITU306A Design and produce business documents

BSBWOR204A Use business technology

Events 

SITXEVT401 Plan in-house events or functions

Finance 

BSBFIA301A Maintain financial records

BSBFIA302A Process payroll

BSBFIA303A Process accounts payable and receivable

BSBFIA401A Prepare financial reports

SITXFIN201 Process financial transactions

SITXFIN401 Interpret financial information

Food and Beverage 

SITHFAB203 Prepare and serve non-alcoholic beverages *

SITHFAB204 Prepare and serve espresso coffee *

SITHFAB206 Serve food and beverage *

SITHFAB401 Plan and monitor espresso coffee service

*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Food Safety 

SITXFSA202 Transport and store food

SITXFSA401 Develop and implement a food safety program

Human Resource Management 

SITXHRM401 Roster staff

TAEDEL404A Mentor in the workplace

Inventory 

SITXINV201 Receive and store stock

SITXINV301 Purchase goods

SITXINV401 Control stock

Kitchen Operations and Management 

SITHKOP401 Plan and display buffets *

SITHKOP402 Develop menus for special dietary requirements

SITHKOP404 Plan catering for events or functions

*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Merchandising 

SIRXMER201 Merchandise products

Quality and Innovation 

BSBINN201A Contribute to workplace innovation

Small Business Management 

BSBSMB401A Establish legal and risk management requirements of small business

BSBSMB403A Market the small business

BSBSMB404A Undertake small business planning

Work Health and Safety 

SITXWHS301 Identify hazards, assess and control safety risks

Working in Industry 

SITHIND201 Source and use information on the hospitality industry

 

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Pastry chef de partie 

SITHKOP401 Plan and display buffets

SITHKOP402 Develop menus for special dietary requirements

SITHKOP404 Plan catering for events or functions

SITXHRM401 Roster staff

SITXINV301 Purchase goods

There are no entry requirements for this qualification.

No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.

Visit Get Qualified Australia’s Trade Licensing page for more information surrounding licensing

  • Get Qualified Australia College - Provider Code 41093

Did you know that the Australian Qualifications Framework (AQF) perfectly aligns certificate and diploma level qualifications with higher education? This means that it’s now possible to receive exemptions and fast track university degrees using diploma and above level qualifications.

Enrol in one of our qualifications today, and unlock the potential to seek maximum unit exemptions for your desired Graduate Diploma, Bachelor, or Masters Degree in a cost, time and effort-effective way. Speak with one of our Skills Recognition Consultants today or complete our Free Skills Review to discover the highest qualification level you’re eligible for.
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