Qualification Outline

Date retreived
22/07/2026 5:26 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate IV in Patisserie

Certificate IV in Patisserie

Qualification
National Code:
SIT40713
State Code:
J626
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
11/10/2013
Approved Date
25/02/2014
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
1195
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
11/10/2013
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 11/10/2013 Current Approved
Description

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 is suitable for an Australian Apprenticeship pathway.

Job roles
This qualification provides a pathway to work in restaurants, and coffee shops.

Possible job titles include:
chef de partie
chef patissier.

Schedule
Packaging Rules
Thirty two (32) units must be completed:
- twenty seven (27) core units
- five (5) elective units, consisting of:
- five (5) units from the elective units list, 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.
1. Core Units

All twenty seven (27) units must be completed.

State Code National Code Title Hours Type
WF784 SITXHRM301 Coach others in job skills 30 Unit of competency
WF674 SITHKOP403 Coordinate cooking operations 60 Unit of competency
WF687 SITHPAT404 Design and produce sweet buffet showpieces 45 Unit of competency
D1022 BSBSUS301A Implement and monitor environmentally sustainable work practices 40 Unit of competency
WF814 SITXWHS401 Implement and monitor work health and safety practices 30 Unit of competency
WF786 SITXHRM402 Lead and manage people 60 Unit of competency
WF792 SITXINV202 Maintain the quality of perishable items 10 Unit of competency
WF751 SITXCOM401 Manage conflict 20 Unit of competency
D4861 BSBDIV501A Manage diversity in the workplace 20 Unit of competency
WF775 SITXFIN402 Manage finances within a budget 30 Unit of competency
WF686 SITHPAT403 Model sugar based decorations 60 Unit of competency
WF802 SITXMGT401 Monitor work operations 40 Unit of competency
WF780 SITXFSA201 Participate in safe food handling practices 35 Unit of competency
WF684 SITHPAT401 Prepare and model marzipan 24 Unit of competency
WF627 SITHCCC307 Prepare food to meet special dietary requirements 55 Unit of competency
WF678 SITHPAT301 Produce cakes 30 Unit of competency
WF685 SITHPAT402 Produce chocolate confectionery 60 Unit of competency
WF683 SITHPAT306 Produce desserts 80 Unit of competency
WF614 SITHCCC201 Produce dishes using basic methods of cookery 50 Unit of competency
WF679 SITHPAT302 Produce gateaux, torten and cakes 60 Unit of competency
WF680 SITHPAT303 Produce pastries 30 Unit of competency
WF682 SITHPAT305 Produce petits fours 30 Unit of competency
WF681 SITHPAT304 Produce yeast based bakery products 42 Unit of competency
WG732 HLTAID003 Provide first aid 20 Unit of competency
WF620 SITHCCC207 Use cookery skills effectively 40 Unit of competency
WF610 SITHCCC101 Use food preparation equipment 20 Unit of competency
WF779 SITXFSA101 Use hygienic practices for food safety 15 Unit of competency
2. Elective Units

Five (5) units may be chosen from the elective units list.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
D0971 BSBRES401A Analyse and present research information 40 Unit of competency
D0783 BSBITU203A Communicate electronically 20 Unit of competency
D0757 BSBINN201A Contribute to workplace innovation 20 Unit of competency
WF794 SITXINV401 Control stock 25 Unit of competency
D0789 BSBITU306A Design and produce business documents 60 Unit of competency
WF782 SITXFSA401 Develop and implement a food safety program 36 Unit of competency
WF673 SITHKOP402 Develop menus for special dietary requirements 12 Unit of competency
D1012 BSBSMB401A Establish legal and risk management requirements of small business 40 Unit of competency
WF813 SITXWHS301 Identify hazards, assess and control safety risks 15 Unit of competency
WF774 SITXFIN401 Interpret financial information 20 Unit of competency
D0701 BSBFIA301A Maintain financial records 60 Unit of competency
D0631 BSBCMM401A Make a presentation 30 Unit of competency
D1014 BSBSMB403A Market the small business 40 Unit of competency
WA874 TAEDEL404A Mentor in the workplace 30 Unit of competency
WD969 SIRXMER201 Merchandise products 35 Unit of competency
WF672 SITHKOP401 Plan and display buffets 36 Unit of competency
WF650 SITHFAB401 Plan and monitor espresso coffee service 60 Unit of competency
WF675 SITHKOP404 Plan catering for events or functions 36 Unit of competency
WF758 SITXEVT401 Plan in-house events or functions 40 Unit of competency
WF636 SITHFAB204 Prepare and serve espresso coffee 30 Unit of competency
WF635 SITHFAB203 Prepare and serve non-alcoholic beverages 15 Unit of competency
D0705 BSBFIA401A Prepare financial reports 40 Unit of competency
D0703 BSBFIA303A Process accounts payable and receivable 40 Unit of competency
WF773 SITXFIN201 Process financial transactions 30 Unit of competency
D0702 BSBFIA302A Process payroll 30 Unit of competency
WF624 SITHCCC304 Produce and serve food for buffets 24 Unit of competency
D0781 BSBITU201A Produce simple word processed documents 40 Unit of competency
WF630 SITHCCC401 Produce specialised food items 60 Unit of competency
WF617 SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes 40 Unit of competency
WF744 SITXCCS303 Provide service to customers 25 Unit of competency
WF793 SITXINV301 Purchase goods 10 Unit of competency
WF791 SITXINV201 Receive and store stock 10 Unit of competency
WF785 SITXHRM401 Roster staff 50 Unit of competency
WF638 SITHFAB206 Serve food and beverage 140 Unit of competency
WF667 SITHIND201 Source and use information on the hospitality industry 15 Unit of competency
WF781 SITXFSA202 Transport and store food 12 Unit of competency
D1015 BSBSMB404A Undertake small business planning 50 Unit of competency
D1027 BSBWOR204A Use business technology 30 Unit of competency
D1056 BSBWRT401A Write complex documents 50 Unit of competency
Replaces
State Code National Code Title Type
J448 SIT40712 Certificate IV in Patisserie Qualification
Replaced By
State Code National Code Title Type
AZT6 SIT40716 Certificate IV in Patisserie Qualification
VET Info Notes
Equivalent to SIT40712
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
No information