The Certificate IV in Patisserie provides the skills and knowledge for you to become a qualified cook specialising in patisserie, and looking for a team leading or supervisory role.
Career opportunities, include:
- Chef de partie
- Chef patisserie
- head pastry chef
Pathways to further study:
- SIT50416 Diploma of Hospitality Managment
Studying the Certificate IV in Patisserie at Holmesglen
Studying in Holmesglen's state-of-the-art facilities with our industry experienced teaching staff will allow you to step straight into this fast paced, exciting industry.
The areas you will study throughout the course include chocolate, sugar work, sweet buffets, food hygiene and safety, team leadership and managing diversity, just to name a few.
This could lead to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations and coffee shops.
To receive this qualification you must complete 26 core units and 6 elective units. Elective units have been chosen by Holmesglen.
If you have already completed other eligible elective unis, these may be counted towards completion of this program.
||Use hygienic practices for food safety
||Manage diversity in the workplace
||Use food preparation equipment
||Clean kitchen premises and equipment
||Participate in safe work practices
||Prepare dishes using basic methods of cookery
||Use cookery skills effectively
||Participate in safe food handling practices
||Maintain the quality of perishable items
||Prepare food to meet special dietary requirements
||Coordinate cooking operations
||Produce and serve food for buffets
||Implement and monitor environmentally sustainable work practices
||Implement and monitor Work Health and Safety practices
||Participate in environmentally sustainable work practices
||Produce yeast-based bakery products
||Produce petits fours
||Produce gateaux, torten and cakes
||Produce chocolate confectionery
||Model sugar-based decorations
||Enhance customer service experiences
||Manage finances within a budget
||Prepare and model marzipan
||Design and produce sweet buffet showpieces
||Provide responsible service of alcohol
||Coach others in job skills
||Lead and manage people
||Monitor work operations
Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.
| Code || Name |
|SITXFSA001||Use hygienic practices for food safety|
|BSBDIV501||Manage diversity in the workplace|
|SITHCCC001||Use food preparation equipment|
|SITHKOP001||Clean kitchen premises and equipment|
|SITXWHS001||Participate in safe work practices|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC011||Use cookery skills effectively|
|SITXFSA002||Participate in safe food handling practices|
|SITXINV002||Maintain the quality of perishable items|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHKOP005||Coordinate cooking operations|
|SITHCCC015||Produce and serve food for buffets|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITXWHS003||Implement and monitor Work Health and Safety practices|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITHPAT004||Produce yeast-based bakery products|
|SITHPAT005||Produce petits fours|
|SITHPAT002||Produce gateaux, torten and cakes|
|SITHPAT008||Produce chocolate confectionery|
|SITHPAT009||Model sugar-based decorations|
|SITXCCS007||Enhance customer service experiences|
|SITXFIN003||Manage finances within a budget|
|SITHPAT007||Prepare and model marzipan|
|SITHPAT010||Design and produce sweet buffet showpieces|
|SITHFAB002||Provide responsible service of alcohol|
|SITXHRM001||Coach others in job skills|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
There are no formal entry requirements for this qualification.
Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and a pre-training interview.
These will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.
Recognition of prior learning
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.
Qualification and recognition
On completion, you will receive the nationally recognised SIT40716 Certificate IV in Patisserie.
Connections with industry
Students engage with leading patisseries through site visits. All students have the opportunity to participate in the Victorian TAFE Patisserie competition, judged by a panel of industry experts.
How to apply
Visit How to Apply for more information on the application process.
Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.
Find out more about your rights and obligations as a student and the services we provide at Holmesglen.
Holmesglen tuition fees shown are all inclusive and indicative of the cost to complete the entire course.
These are indicative fees only. Your fees will be calculated on your individual circumstances at the time of enrolment.
Training is delivered with Victorian and Commonwealth Government funding.
Find out more about paying your fees and our payment options