Certificate IV in Hospitality (Patisserie)

This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook who specialises in patisserie and in a supervisory or team leading role in a patisserie or pastry kitchen. Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

The qualification is suitable for an Australian apprenticeship pathway.

Job roles

Individuals with this qualification are able to perform roles such as:

supervising the pastry kitchen in a large hotel or catering operation

supervising a small patisserie.

Possible job titles include:

chef patissier

chef de partie.

Prerequisite requirements

There are no prerequisites for entry to this qualification.



To achieve a Certificate IV in Hospitality (Patisserie), 40 units must be completed:

all 34 core units

6 elective units:

a minimum of 4 elective units must be selected from the electives listed below

the remaining 2 units may be selected from this or another endorsed Training Package or accredited course

a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.


add topic SITHCCC001B

Organise and prepare food

add topic SITHCCC002A

Present food

add topic SITHCCC003B

Receive and store kitchen supplies

add topic SITHCCC004B

Clean and maintain kitchen premises

add topic SITHCCC005A

Use basic methods of cookery

add topic SITHCCC013A

Prepare hot and cold desserts

add topic SITHCCC022A

Prepare chocolate and chocolate confectionery

add topic SITHCCC025A

Monitor catering revenue and costs

add topic SITHCCC026A

Establish and maintain quality control of food

add topic SITHCCC027A

Prepare, cook and serve food for food service

add topic SITHPAT001A

Prepare and produce pastries

add topic SITHPAT002A

Prepare and produce cakes

add topic SITHPAT003A

Prepare and produce yeast goods

add topic SITHPAT004A

Prepare bakery products for patisseries

add topic SITHPAT005A

Prepare and present gateaux, torten and cakes

add topic SITHPAT006A

Present desserts

add topic SITHPAT007A

Prepare and display petits fours

add topic SITHPAT008A

Prepare and model marzipan

add topic SITHPAT009A

Prepare desserts to meet special dietary requirements

add topic SITHPAT010A

Prepare and display sugar work

add topic SITHPAT011A

Plan, prepare and display sweet buffet showpieces

add topic SITXCOM001A

Work with colleagues and customers

add topic SITXCOM002A

Work in a socially diverse environment

add topic SITXCOM003A

Deal with conflict situations

add topic SITXFIN003A

Interpret financial information

add topic SITXFSA001A

Implement food safety procedures

add topic SITXFSA002A

Develop and implement a food safety program

add topic SITXHRM001A

Coach others in job skills

add topic SITXHRM005A

Lead and manage people

add topic SITXINV002A

Control and order stock

add topic SITXMGT001A

Monitor work operations

add topic SITXOHS001B

Follow health, safety and security procedures

add topic SITXOHS002A

Follow workplace hygiene procedures

add topic SITXOHS004B

Implement and monitor workplace health, safety and security practices



add topic SITXADM001A

Perform office procedures

add topic SITXADM002A

Source and present information

add topic SITXADM003A

Write business documents

add topic SITXADM004A

Plan and manage meetings

add topic BSBRES401A

Analyse and present research information

Client and Customer Service

add topic SITXCCS001B

Provide visitor information

add topic SITXCCS002A

Provide quality customer service

add topic SIRXCCS001A

Apply point-of-sale handling procedures

Commercial Cookery and Catering

add topic SITHCCC016A

Develop cost-effective menus

add topic SITHCCC023B

Select, prepare and serve specialised food items

add topic SITHCCC038B

Plan catering for an event or function

Communication and Teamwork

add topic SITXCOM005A

Make presentations

add topic SITXCOM006A

Address protocol requirements

Computer Operations and ICT Management

add topic BSBITU309A

Produce desktop published documents

add topic BSBITU301A

Create and use databases

add topic BSBITU302A

Create electronic presentations

add topic BSBITA401A

Design databases

add topic BSBITU402A

Develop and use complex spreadsheets

add topic BSBITU102A

Develop keyboard skills

add topic BSBWOR204A

Use business technology

add topic BSBITU201A

Produce simple word processed documents

add topic BSBITU306A

Design and produce business documents

add topic BSBITU203A

Communicate electronically

add topic CUFIMA01A

Produce and manipulate digital images

add topic ICAS1193B

Connect a workstation to the internet

add topic ICAS2017B

Maintain system integrity

Environmental Sustainability

add topic SITXENV001A

Participate in environmentally sustainable work practices

add topic SITXENV002A

Implement and monitor environmentally sustainable work practices


add topic SITXEVT005B

Organise in-house events or functions


add topic SITXFIN001A

Process financial transactions

add topic SITXFIN002A

Maintain financial records

add topic SITXFIN004A

Manage finances within a budget

add topic SITXFIN005A

Prepare and monitor budgets

add topic SITXFIN006A

Obtain and manage sponsorship

add topic BSBFIA302A

Process payroll

add topic BSBFIA303A

Process accounts payable and receivable

add topic BSBFIA401A

Prepare financial reports

First Aid

add topic HLTFA301B

Apply first aid

Governance and Legal Compliance

add topic SITXGLC001A

Develop and update legal knowledge required for business compliance

Human Resource Management

add topic SITXHRM002A

Recruit, select and induct staff

add topic SITXHRM003A

Roster staff

add topic SITXHRM006A

Monitor staff performance

add topic SITXHRM009A

Provide mentoring support to business colleagues


add topic SITXINV001A

Receive and store stock

Languages other than English


Conduct basic workplace oral communication in a language other than English


Conduct routine workplace oral communication in a language other than English


Conduct workplace oral communication in a language other than English


Conduct complex workplace oral communication in a language other than English


Read and write workplace information in a language other than English


Read and write workplace documents in a language other than English

Management and Leadership

add topic SITXMGT002A

Develop and implement operational plans

add topic SITXMGT004A

Develop and implement a business plan

add topic SITXMGT006A

Establish and conduct business relationships


add topic SIRXMER001A

Merchandise products

Occupational Health and Safety

add topic SITXOHS003B

Identify hazards, and assess and control safety risks


add topic SITHPAT012A

Plan patisserie operations

Quality and Innovation

add topic SITXQUA001A

Contribute to workplace improvements

add topic SITXQUA002A

Originate and develop a concept

add topic SIRXQUA001A

Develop innovative ideas at work

Risk Management and Security

add topic CPPSEC3018A

Provide for the safety of persons at risk

add topic SIRXRSK001A

Minimise theft


add topic SIRXSLS001A

Sell products and services

add topic SIRXSLS002A

Advise on products and services

Working in Industry - Hospitality

add topic SITHIND001B

Develop and update hospitality industry knowledge

Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:

Patissier or chef de partie

add topic SITHCCC016A Develop cost-effective menus

add topic SITHCCC023B Select, prepare and serve specialised food items

add topic SITHCCC038B Plan catering for an event or function

add topic SITHPAT012A Plan patisserie operations

add topic SITXFIN004A Manage finances within a budget

add topic SITXHRM003A Roster staff


    Not applicable.

Entry Requirements

Not applicable.

Licensing Information

Not applicable.

Employability Skills


SIT40707 Certificate IV in Hospitality (Patisserie)

The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Employability skill

Industry/enterprise requirements for this qualification include:


Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.


Leading team members, providing instructions and building group cohesion; working with patisserie managers and suppliers as a team member and understanding own lead role in meeting the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.

Problem solving

Anticipating problems that may arise in patisserie operations; mitigating problems by making acceptable adjustments to patisserie operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that may arise during patisserie operations; taking responsibility for or requesting assistance from patisserie managers and suppliers in resolving issues; using predetermined policies and procedures to guide solutions to problems in the pastry kitchen.

Initiative and enterprise

Showing independence and initiative required to take a lead role in patisserie operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting patisserie operations to improve existing product and service options for the enterprise and its customers.

Planning and organising

Collecting, analysing and organising customer, product and supplier information to allow for efficient patisserie operations; collecting, analysing and selecting appropriate generalist and specialist information and products to meet the needs of customers, pacing the delivery of information and service to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in patisserie operations.


Understanding and complying with the legal responsibilities that apply to own role in patisserie operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of generalist and specialised patisserie items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.


Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the general and specialised patisserie knowledge required; sharing information with colleagues.


Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of generalist and specialised patisserie items.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.