SIT40721 Certificate IV in Patisserie

86 Weeks

Adelaide & Sydney

RTO Code : 40298

Cricos Course Code : 109470J

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Our Certificate IV in Patisserie SIT40721 will advance your career in patisserie, upgrading your qualifications and fine-tuning your artisan pastry techniques. This specialised course is designed to provide students with a broad range of pastry skills and knowledge.

The Certificate IV in Patisserie is an advanced skills course, providing students with kitchen supervision skills or team handling roles and advanced cookery skills. This qualification will lead students to operate independently or with limited guidance from others and use discretion to solve non-routine problems. 

This course will also prepare you for the realities of owning your patisserie.


86 weeks including breaks and holidays. This Blended (Face to face + Online) course is delivered over 2.5 days per week.

Study Mode and Assessment Methods

The assessment of each unit of competency will take place during the course. Assessments will take the form of a theory assessment, activities/quiz, assignment and / or practical activities in a holistic environment. 

The course includes an compulsory industry work placement of 12 complete service periods (equates to approximately 60 Hours) at Salford College authorised venues as part of this qualification.

Entry Requirements

Click here to know more about the entry requirements


Tuition Fee – $20990

Non – Tuition Fee comes to $2050 and the details are given below:

Application Fee – $350

Material Fee – $1700

(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)

Estimated Total Fee – $23040

To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.

Course Template Form - International


After completing SIT40721 – Certificate IV in Patisserie students may choose to progress to SIT50422 Diploma Hospitality Management or Bachelor of Hospitality Management. Some units studied in SIT40721 Certificate IV in Patisserie will go towards the SIT50422 Diploma of Hospitality Management. 

Possible job titles include:

  • Senior Pastry Chef
  • Patissier
  • Chef de Cuisine

Click here for more information about pathways with Universities

Recognition of Prior Learning/Credit Transfer

Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees

Course Structure

There are 32 units in this qualification out of which 26 are core and 6 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace

Unit CodeUnit NameCore/Elective
SITXHRM007Coach others in job skillsCore
SITHPAT020*Design and produce sweet showpiecesCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITXHRM009Lead and manage peopleCore
BSBTWK501Lead diversity and inclusionCore
SITXCOM010Manage conflictCore
SITXFIN009Manage finances within a budgetCore
SITHPAT019*Model sugar-based decorationsCore
SITXMGT004Monitor work operationsCore
SITXFSA006Participate in safe food handling practicesCore
SITXWHS005Participate in safe work practicesElective
SITHKOP010Plan and cost recipesElective
SITHKOP011*Plan and implement service of buffetsElective
SITHKOP013*Plan cooking operationsCore
SITHPAT017*Prepare and model marzipanCore
SITHFAB025*Prepare and serve espresso coffeeElective
SITHCCC027Prepare dishes using basic methods of cookeryCore
SITHCCC042**Prepare food to meet special dietary requirementsCore
SITHCCC038**Produce and serve food for buffetsElective
SITHPAT011*Produce cakesCore
SITHPAT018*Produce chocolate confectioneryCore
SITHPAT016*Produce dessertsCore
SITHPAT013*Produce pastriesCore
SITHPAT015*Produce petits foursCore
SITHPAT012*Produce specialised cakesCore
SITHPAT014*Produce yeast-based bakery productsCore
SITXCOM007Show social and cultural sensitivityElective
SITXINV006*Receive, store and maintain stockCore
SITXHRM008Roster staffCore
SITHCCC023Use food preparation equipmentCore
SITXFSA005Use hygienic practices for food safetyCore
SITHCCC034 **Work effectively in a commercial kitchenCore
Pre-requisite Unit**
Unit CodeUnit Title
SITHCCC027Prepare dishes using basic methods of cookery
SITXFSA005Use hygienic practices for food safety
Pre-requisite Unit*
Unit CodeUnit Title
SITXFSA005Use hygienic practices for food safety
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