Qualification Outline

Date retreived
22/07/2026 7:36 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:
SIT40712
State Code:
J448
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
30/07/2013
Approved Date
10/06/2013
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
1195
Duration
2 Semesters
Current Release Number
2.00
Current Release Date
30/07/2013
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
2.00 30/07/2013 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.

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 listed in the qualification outline, 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
WD146 HLTFA311A Apply first aid 20 Unit of competency
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
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 to be completed.
Please refer to the Training Package for the full details of available units and options.

State Code National Code Title Hours Type
D0701 BSBFIA301A Maintain financial records 60 Unit of competency
WA874 TAEDEL404A Mentor in the workplace 30 Unit of competency
WF675 SITHKOP404 Plan catering for events or functions 36 Unit of competency
WF624 SITHCCC304 Produce and serve food for buffets 24 Unit of competency
WF630 SITHCCC401 Produce specialised food items 60 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
Replaces
State Code National Code Title Type
S617 SIT40707 Certificate IV in Hospitality (Patisserie) Qualification
Replaced By
State Code National Code Title Type
J626 SIT40713 Certificate IV in Patisserie Qualification
VET Info Notes
This is a sample training program representing the qualification code SIT40712 taken from the Tourism, Travel and Hospitality Training Package SIT12 which should be consulted for a full description of requirements.

1. This qualification is the copyright of Department of Education, Employment and Workplace Relations.

2. Further information on this qualification is contained in the training Package available from the National Register Training.gov.au

3. This qualification was entered on to STARS on 10/6/2013.
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
No information