Qualification Outline
22/07/2026 4:42 AM AWST
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Certificate IV in Hospitality (Patisserie)
Certificate IV in Hospitality (Patisserie)
SIT40707
S617
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 01/01/2011 | Current | Approved |
Description
This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook who specialises in patisserie and in a supervisory or team leading role in a patisserie or pastry kitchen. Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
The qualification is suitable for an Australian apprenticeship pathway.
Job roles
Individuals with this qualification are able to perform roles such as:
supervising the pastry kitchen in a large hotel or catering operation
supervising a small patisserie.
Possible job titles include:
chef patissier
chef de partie.
Prerequisite requirements
There are no prerequisites for entry to this qualification.
Schedule
Packaging Rules
To achieve a Certificate IV in Hospitality (Patisserie), 40 units must be completed:All 34 core units plus
6 elective units
A minimum of 4 elective units must be selected from the list in the SIT40707 qualification and the remaining 2 electives may be selected from any endorsed Training Package. A maximum of 1 Languages other than English unit may be counted as an elective within this qualification.
In all cases, electives must be relevant to the job outcome, local industry requirements and the qualification level.
1. Core Units
All 34 core units to be completed
2. Elective Units
6 elective units to be completed
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| C9253 | HLTFA301B | Apply first aid | 20 | Unit of competency |
| S6523 | SITXFIN004A | Manage finances within a budget | 30 | Unit of competency |
| WA605 | SITHCCC038B | Plan catering for an event or function | 36 | Unit of competency |
| S6433 | SITHPAT012A | Plan patisserie operations | 20 | Unit of competency |
| S6534 | SITXHRM003A | Roster staff | 30 | Unit of competency |
| WB941 | SITHCCC023B | Select, prepare and serve specialised food items | 60 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E263 | THH41402 | Certificate IV in Hospitality (Patisserie) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| J448 | SIT40712 | Certificate IV in Patisserie | Qualification |
VET Info Notes
1. This qualification is the copyright of Department of Education, Employment and Workplace Relations.
2. Further information on this qualification is contained in the Tourism, Hospitality and Events Training Package SIT07 available from TVET Australia (03) 9630 9836.
3. This qualification was entered on to the STARS by Challenger TAFE on 19 May 2009.
Entry Requirements
Not applicable.
Traineeships and Apprenticeships
