Qualification Outline
22/07/2026 11:22 AM AWST
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Certificate IV in Patisserie
Certificate IV in Patisserie
SIT40721
BHT2
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 09/09/2022 | Current | Approved |
| 1.00 | 10/06/2022 | Replaced | 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 provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Thirty-two (32) units must be completed:- twenty-six (26) core units
- six (6) elective units, consisting of:
- three (3) units from Group A or Group B below
- three (3) units from the electives listed below or from any current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk on training.gov.au (TGA) have one or more prerequisites. Refer to individual units for details.
1. Core Units
All twenty-six (26) units must be completed.
2. Group A Elective Units: Cookery and Catering
Six (6) electives must be completed, with at least three (3) selected from Group A or Group B.
Please refer to the packaging rules for the full details of available options.
3. Group B Elective Units - Food and Beverage
Six (6) electives must be completed, with at least three (3) selected from Group A or Group B.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEB23 | SITHFAB038 | Plan and monitor espresso coffee service | 60 | Unit of competency |
| OEB31 | SITHFAB025 | Prepare and serve espresso coffee | 40 | Unit of competency |
| OEC77 | SITHFAB027 | Serve food and beverage | 140 | Unit of competency |
4. Group C - General Electives
Up to three (3) units may be selected.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AZT6 | SIT40716 | Certificate IV in Patisserie | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships