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SIT40721- Certificate IV in Patisserie (Advanced standing)

CRICOS 109475D
by admin
0 Lessons
0 Students

Course duration

35 weeks including 2 weeks term break (Advanced standing)

Work placement

Work placement not applicable

Unit structure

Unit by unit

Training method

Trainer led in the classroom and structured self-paced study

Assessment methods

A. Written questions
B. Roleplay
C. Practicals/Observation
D. Written reports/reflection
E. Portfolio of work placement
F. Comprehensive projects

Qualification description and job roles

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.

Possible job titles include:

  • Chef de partie
  • Chef patissier

Packaging rules

Total number of units = 32

  • 26 core units plus
  • 6 electives

Elective units must be relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome

Qualification Pathway

A pathway is the route or course of action taken to get to a destination. A training pathway generally means the learning activities or experiences used to attain the competencies needed to achieve career goals. There is no single pathway that applies to everyone; each individual has specific needs and goals. Achievement of AQF qualifications provides opportunities for individuals to pursue and achieve their career goals. Qualifications can be achieved in various ways, including:

  • Off-the-job training, e.g. Attending classroom-based learning programs
  • Recognition of prior learning / Credit transfer.

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Pathways into the qualification

Individuals may enter SIT40721 Certificate IV in Patisserie after undertaking lower level qualification i.e. Certificate III in Patisserie.

Pathways from the qualification
After achieving SIT40721 Certificate IV in Patisserie individuals may progress to SIT50422 Diploma of Hospitality Management or higher education qualifications in Hospitality.

Entry requirements and reasonable adjustments

There are no formal qualification entry requirements for this training product. However, MVC has following entry requirements for this program including the student’s agreement and ability to undertake the following:

  • Access to reliable computer and internet.
  • Participate in Language Literacy and Numeracy (LLN) Assessment test at MVC before the start of Training Minimum ACSF 4
  • Attend and participate in scheduled training and assessment.
  • Participate in workplace tasks to employer expectations.
  • Comply with the MVC code of conduct requirements, directions on work, and health and safety matters, and all MVC Policies.
  • Be able to work in an industry environment.

International Students will need to meet the Department of Home Affairs student visa requirements. Refer to www.homeaffairs.gov.au

International students’ requirements:

  • IELTS band 5.5 or equivalent and above
  • Students must be 18 years of age or over
  • Students must have completed an equivalent of year 12

Units of competencies offered at MVC

Based on industry consultation and review of industry needs MVC have selected following units of competencies for this qualification.

Unit Code Unit Name
BSBTWK501 Lead diversity and inclusion
SITXHRM009 Lead and manage people
SITXCOM010 Manage conflict
SITXWHS007 Implement and monitor work health and safety practices
SITXFIN009 Manage finances within a budget
SITXMGT004 Monitor work operations
SITXHRM008 Roster staff
SITXFSA008** Develop and implement a food safety program
SITHKOP013* Plan cooking operations
SITHPAT018* Produce chocolate confectionery
SITHPAT019* Model sugar-based decorations
SITHPAT020* Design and produce sweet showpieces
SITHCCC038** Produce and serve food for buffets
SITHKOP010 Plan and cost recipes
SITXINV007 Purchase goods
SITXWHS006 Identify hazards, assess and control safety risks
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006* Receive, store and maintain stock
SITHPAT016* Produce desserts
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC042** Prepare food to meet special dietary requirements
SITHPAT011* Produce cakes
SITHPAT012* Produce specialised cakes
SITHPAT013* Produce pastries
SITHPAT014* Produce yeast-based bakery products
SITHPAT015* Produce petits fours
SITHPAT017* Prepare and model marzipan
SITHCCC034** Work effectively in a commercial kitchen
SITXWHS005 Participate in safe work practices

Mode of delivery

Face to face full time study 20 hours a week
Plus, self-paced study 5 hours a week

Delivery Location

  • Leadership Study Club (West) 50 Grenfell street Adelaide, 5000
  • Level 2 West 50 Grenfell street Adelaide,5000 And
  • 78 Currie street Adelaide 5000 SA Or
    Approved School premises training site