Course Outline

SIT40721 Certificate IV in Patisserie
Course CodeCIVPAT_ SIT40721
CRICOS Code109465F
Delivery ModeVaried: Face to Face Kitchen, Classroom, Workshop, Online Learning
Course DurationUp to 18 months
Work Based TrainingSITHCCC034 Work effectively in a commercial kitchen. 64 hours (8 Days @8hr shift per day)
Qualification LevelCertificate IV
Cost$15000.00 tuition + $1500.00 materials and consumable fee (These fees are subject to change without notice. Please contact ANIBT marketing staff for the latest fees.)
Nationally RecognisedYes

Course Overview

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.

Individuals with this qualification may have titles including chef patissier or chef de partie and are able to perform roles such as:

  • Supervising the pastry kitchen in a large hotel
  • Supervising the pastry kitchen in a catering operation
  • Supervising a small patisserie

Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including:

  • Patisseries
  • Restaurants
  • Hotels
  • Catering operations
  • Clubs
  • Pubs
  • Cafes
  • Coffee shops

Course Details


The SIT40721 Certificate IV in Patisserie qualification is made up of 32 units of competency from the SIT - Tourism, Travel and Hospitality Training Package. These consist of 26 core units and 6 elective units* as outlined below:

Note:  Units marked with an *asterisk have one or more prerequisites.

Unit Code Unit Name
BSBTWK501Lead diversity and inclusion
SITHCCC023*Use food preparation equipment
SITHCCC027*Prepare dishes using basic methods of cookery
SITHCCC034*Work effectively in a commercial kitchen
SITHCCC042*Prepare food to meet special dietary requirements
SITHKOP013*Plan cooking operations
SITHPAT011*Produce cakes
SITHPAT012*Produce specialised cakes
SITHPAT013*Produce pastries
SITHPAT014*Produce yeast-based bakery products
SITHPAT015*Produce petits fours
SITHPAT016*Produce desserts
SITHPAT017*Prepare and model marzipan
SITHPAT018*Produce chocolate confectionery
SITHPAT019*Model sugar-based decorations
SITHPAT020*Design and produce sweet showpieces
SITXCOM010Manage conflict
SITXFIN009Manage finances within a budget
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXHRM007Coach others in job skills
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXINV006*Receive, store and maintain stock
SITXMGT004Monitor work operations
SITXWHS007Implement and monitor work health and safety practices
SITXFSA008*Develop and implement a food safety program
SITXWHS005Participate in safe work practices
SITHKOP009*Clean kitchen premises and equipment
SITHASC032*Produce Japanese desserts
SITHKOP010Plan and cost recipes
BSBSUS211Participate in sustainable work practices

ANIBT may change the elective units based on industry, student needs and trainer availability.

Assessment Methods

A wide variety of assessments methods will be employed to assess student competence in each unit. These include but are not limited to:

  • Demonstration and observation
  • Review questions and answers
  • Group assignments
  • Individual projects / portfolios
  • Case studies
  • Role plays
  • Presentations

Entry Requirements

There are no pre-requisites for entry into this qualification. However, it is highly recommended that students are currently in a workplace or have access to a workplace for this course.

For International Students

Please check with the Australian Department of Home Affairs (DHA) regarding international students enrolling into any online only based qualifications.

The Australian government publishes rules for English language proficiency for international students applying for entry to vocational training. You should establish your country’s assessment level by reading the DHA rules at www.homeaffairs.gov.au. Be aware that the rules are subject to change from time to time.

Generally, to demonstrate English language proficiency for doing a Certificate or Diploma course, an international student needs one of the following test scores:

English Language proficiency levelIELTSPTE AcademicTOEFL iBTCambridge (CAE)


ANIBT also accepts completion of a recognised equivalent English preparation course from an accredited ELICOS provider. Admission may be approved if the language of instruction in the student’s home country is English or if English has been the language spoken in the student’s home.

Overseas students who do not provide a satisfactory score from an English test recognised by DHA will be interviewed to ascertain their language, literacy and numeracy (LLN) skills.

All students must complete a Language, Literacy and Numeracy test at ANIBT as part of the registration process.

If necessary, the student will need to complete an English language course at ANIBT before being admitted to a vocational training Certificate or Diploma course.

Note: ANIBT may establish student’s English language proficiency appropriateness’ level if:

  • The student has completed 1-year study which is taught in English
  • The student has successfully completed ELICOS course and the level is equivalent to IELTS 6.0
  • The student passes ANCE English assessment test, under supervision by ANIBT or ANIBT representative
    agents (does not apply to offshore direct-application).

Course Completion

Upon successful completion of this course, you will receive a nationally recognised qualification SIT40721 Certificate IV in Patisserie issued by the Australian National Institute of Business and Technology Pty Ltd (ANIBT).

The Australian National Institute of Business and Technology Pty Ltd is a Registered Training Organisation (Provider number: 21368) registered with the Australian Skills Quality Authority (ASQA)

Course Availability

ANIBT’s programs allow participants to undertake their studies in a variety of flexible ways including:

  • Classroom*
  • Computer generated supervised learning*
  • Workshop
  • Correspondence

ANIBT has regular intakes for its classroom-based courses as follows:

            *delivery modes available for INTERNATIONAL STUDENTS

January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake

Please contact ANIBT to discuss your specific study and qualification requirements and how we can tailor a program to suit your specific requirements.

Future Pathways

After successful completion of your Certificate IV, you will have many other study options available to you. These may include Diploma and Advanced Diploma level qualifications.

Please see here for more information on available Pathways through the college. 

Recognition of Prior Learning (RPL)

Students may be able to shorten the length of their chosen course by taking into account previous training, employment experience or other life skills that directly relate to the competencies the Unit of competency is assessing.
Please contact ANIBT directly to discuss your previous experiences and we will be able to guide you through the RPL process.

Credit Transfer (CT)

Students may be able to shorten the length of their chosen course by taking into account previous studies.
ANIBT recognises AQTF registered organisations for credit transfers.
Please contact ANIBT directly to discuss your previous studies and we will be able to guide you through the credit transfer process

Special Requirements

It is expected that all students will have access to their own personal computer and the internet. This is essential for regular research and also on-line based assessment work throughout the course.


Course Guide- Certificate IV in Patisserie