Build practical capability in patisserie.
The Certificate IV in Patisserie reflects the role of pastry chefs who work independently or with limited guidance and supervise or lead others in a kitchen.
Practical training covers cakes, pastries, desserts, yeast products, petits fours, marzipan, chocolate and decorative showpieces alongside food safety and operational skills.
The qualification can support work wherever patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs and cafés.
From technical knowledge to practical application.
Pastry production
Produce cakes, pastries, yeast-based products, petits fours and desserts using professional equipment and production methods.
Decorative techniques
Develop precision in chocolate confectionery, marzipan, sugar decorations, specialised cakes and sweet showpieces.
Kitchen leadership
Plan operations, coach others, lead people and manage rosters, finances, food safety, stock and workplace risk.
Training built around the work.
Apply knowledge through industry-relevant tasks.
TSC's course information describes practical, industry-relevant training supported by experienced trainers and assessors. Knowledge and practical competence must be demonstrated for each delivered unit.
- Produce and finish a varied range of patisserie products
- Use commercial pastry equipment safely and hygienically
- Plan production and coordinate work in a commercial training kitchen
- Complete required service periods and demonstrate effective kitchen practice
A complete schedule for this qualification.
The supplied TSC training strategy allocates 1244 scheduled course hours across 60 training weeks, plus 18 weeks of scheduled term breaks, for a total duration of 78 weeks.
Training and assessment
Coursework combines trainer-led technical learning with practical skill development. Assessment evidence is gathered against the requirements of each unit. TSC provides the current timetable, assessment plan and any practical-location details during the admission and orientation process.
Every unit in TSC's supplied delivery schedule.
The core and elective units below come directly from TSC's supplied training strategy. Unit order and calendar dates may be adjusted for a future intake without changing the qualification requirements.
| Code | Unit title | Type |
|---|---|---|
| BSBTWK501 | Lead diversity and inclusion | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC034 | Work effectively in a commercial kitchen | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHKOP013 | Plan cooking operations | Core |
| SITHPAT011 | Produce cakes | Core |
| SITHPAT012 | Produce specialised cakes | Core |
| SITHPAT013 | Produce pastries | Core |
| SITHPAT014 | Produce yeast-based bakery products | Core |
| SITHPAT015 | Produce petits fours | Core |
| SITHPAT016 | Produce desserts | Core |
| SITHPAT017 | Prepare and model marzipan | Core |
| SITHPAT018 | Produce chocolate confectionery | Core |
| SITHPAT019 | Model sugar-based decorations | Core |
| SITHPAT020 | Design and produce sweet showpieces | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITHKOP010 | Plan and cost recipes | Elective |
| SITHKOP012 | Develop recipes for special dietary requirements | Elective |
| SITXFSA008 | Develop and implement a food safety program | Elective |
| SITHFAB025 | Prepare and serve espresso coffee | Elective |
| SITXCCS015 | Enhance customer service experiences | Elective |
| SITHCCC041 | Produce cakes, pastries and breads | Elective |
Know the requirements around the qualification.
Practical face-to-face training is completed in a commercial training kitchen, and work placement is required.
The supplied program includes service periods for demonstrating work in a commercial kitchen environment.
Skills must be applied in accordance with relevant legislation, Australian standards and industry codes of practice.
Admission is based on the TSC course booklet.
Applicants must satisfy TSC's provider entry criteria even where the national qualification itself lists no formal entry requirements.
Accepted English alternatives include five years of education in an English-speaking country, at least six months of a Certificate IV course at an Australian RTO, a successful English Placement Test, or equivalent PTE/TOEFL results. For Certificate III courses, the booklet also lists CPCCWHS1001 under its academic requirement.
Read every entry requirementWhere this qualification can lead.
Completion can support students to pursue relevant employment and continue developing through supervised workplace experience, specialist skills or further study. A qualification does not by itself guarantee employment, licensing or registration.
- Pastry chef roles with supervisory or team-leading responsibility
- Patisseries, restaurants, hotels, cafés, catering operations and clubs
- Further study such as the SIT50422 Diploma of Hospitality Management
Bring existing experience into the conversation.
Course credit, Credit Transfer and RPL
Students may ask TSC about Credit Transfer for equivalent completed units or Recognition of Prior Learning (RPL) based on relevant skills and experience. Evidence and assessment requirements apply, and the outcome can affect the individual training plan.
Equipment, materials and learning resources
The published material fee is listed on this page. Before enrolment, ask TSC for the current list of required personal equipment, protective clothing, technology and any items supplied by the college.