Certificate IV in Patisserie
CRICOS Course Code: 096146K
VET National Code: SIT40716
This specialised course is designed to provide students with a broad range of pastry skills and knowledge. Students will develop a range of preparation and presentation skills synonymous with the fine tuned skills required of a fully qualified patissier or pastry chef.
The Certificate IV in Patisserie is an advanced skills course, providing students with kitchen supervision skills and advanced cookery skills. Subjects taught at this level include staff supervision skills, stock control processes, financial management and advanced catering control. Students are required to undertake face to face theory and practical training in kitchen operations.
Students are required to undertake workplace training in various commercial kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotel, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:
- Senior Pastry Chef
- Chef de Cuisine
|BSBDIV501||Manage diversity in the workplace|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITHCCC001||Use food preparation equipment*|
|SITHCCC005||Prepare dishes using basic methods of cookery*|
|SITHCCC011||Use cookery skills effectively*|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHKOP005||Coordinate cooking operations|
|SITHPAT002||Produce gateaux, torten and cakes*|
|SITHPAT004||Produce yeast-based bakery products*|
|SITHPAT005||Produce petit fours*|
|SITHPAT007||Prepare and model marzipan|
|SITHPAT008||Produce Chocolate confectionery|
|SITHPAT009||Model sugar-based decorations|
|SITHPAT010||Design and produce sweet buffet showpieces|
|SITXFIN003||Manage finances within a budget|
|SITXFSA001||Use hygienic practices for food safety*|
|SITXFSA002||Participate in safe food handling practices*|
|SITXHRM001||Coach others in job skills*|
|SITXHRM003||Lead and manage people|
|SITXINV002||Maintain the quality of perishable items*|
|SITXMGT001||Monitor work operations|
|SITXWHS003||Implement and monitor work health and safety practices|
|BSBSUS201||Participate in environmentally sustainable work practices*|
|BSBWOR203||Work effectively with others*|
|SITHCCC006||Prepare appetisers and salads*|
|SITHCCC019||Produce cakes, pastries and breads*|
|SITHKOP001||Clean kitchen premises and equipment*|
|HLTAID003||Provide first aid*|
* For students who have completed Certificate III in Patisserie, a total of 19 units will be credited towards Certificate IV in Patisserie. Students are required to study the remaining 13 units in two terms.
4 February, 29 April, 22 July, 14 October
3 February, 28 April, 20 July, 12 October
Mode of Delivery
This course is delivered in a mix of face to face training, multi-media demonstrations, hands-on practical training in a commercial kitchen, practical in simulated hospitality environment and workplace training.
Each day of delivery follows the same structure. The first 2 hours involves trainer lead but student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their practical assessment tasks in a commercial kitchen utilising the specialised training facilities under the required supervision of the trainer.
The second day of delivery is conducted at the commercial kitchen in a fully operational commercial kitchen for all practical work.
At the end of the course, students will be able to competently undertake various tasks in a commercial cookery environment and take up positions such as
- Chef de partie
78 weeks (1.5 year)
- Minimum 18 years of age (for international student only)
- Completion of Year 11 or high school or equivalent
- Have a passion to work in the kitchen or hospitality industry
- Have a minimum English proficiency of IELTS 5.5 or equivalent
- This course is not suitable for persons unable to handle sugar or dairy products.
Students need to attend face to face training at APSI campus and other training locations for a minimum of 20 hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 8:00am to 5:00pm (Monday to Friday).
Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.
Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:
- Classroom exercises
- Practical demonstrations
- Group Activities
- Verbal and/or written questions
Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.
All commercial cookery and patisserie students are required to purchase one full set of chef’s uniform through APSI’s designed supplier. The chef’s uniform consists of chef’s jacket, trousers, apron, chef’s hat and protective footwear. All students must wear full set of chef’s uniform when they attend training in the commercial kitchen.
Students are also required to purchase one full set of knives and pastry tool kit for all practical classes.
Dress code while attending theory class at APSI campus
There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.
Recognition of Prior Learning
Recognition of Prior Learning (RPL)
RPL is available to anyone who has experience working in a commercial kitchen.
- provides an alternative pathway to achieving a qualification without course attendance
- is a consultative process between with the candidate and the assessor to determine whether the candidate has acquired the requisite learning, skills and knowledge to demonstrate that they have achieved the required learning outcomes or performance criteria of the course or qualification, for which the candidate is seeking
- identifies where appropriate additional learning experiences or training gaps are needed to achieve the course or qualification
- is the conduct of an assessment to confirm competency.
APSI has developed a process that promotes holistic and task-based assessment. It focuses on relating assessment activities to actual job tasks. The intention of this model is to streamline and simplify the process of recognising competency.
Prior to RPL, information is provided to the candidate on the assessment process. Specific advice is given to each candidate on how they can demonstrate their competence and what documentary evidence is required to support their application. Each industry has unique documents that can provide evidence of experience and competence.
The candidate is required to provide adequate information prior to, throughout and after a training and assessment experience. The assessor, in this process, needs to be fully aware of the needs of the candidate and help them identify relevant workplace personnel who can confirm the candidate’s competency.
The focus of the APSI streamlined holistic assessment process is to focus on demonstrated skills and knowledge and not to rely purely on documentary evidence as the main source of evidence.
Some examples of documentary evidence that can support the process include:
- licences such as First Aid, RSA
- CV or work history with details of job role and responsibilities
- previous qualifications from overseas and Australia
- certificates and records of results or assessments completed with other RTO’s
- photographs of work undertaken
- samples of related project work
- diaries of tasks performed
- task sheets/job sheets/logbooks
- site training records
- pay slips / employment contracts / job descriptions
- memberships of relevant professional associations
- references/letters/third party reports from previous employers/supervisors
- industry awards
- performance appraisals
An RPL application kit can be obtained from APSI.
This qualification is nationally recognised under the Australian Qualification Framework (AQF) at Certificate III/ IV level. As a registered training organisation, qualifications issued by Australian Professional Skills Institute are nationally recognised. If all units of competency are not achieved in this qualification, a Statement of Attainment will be issued for the units that have been deemed competent.
Upon completion of Certificate IV, students can continue to study Diploma of Hospitality Management (Patisserie specialisation)
This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.
(Source: AQF Implementation Handbook 2007)
Location of Delivery
East Perth main campus
Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia
Practical kitchens and industry work placement
Rendezvous Hotel Perth Scarborough
Address: 148 The Esplanade, Scarborough, WA 6019
Rendezvous Hotel Perth Central
Address: 24 Mount Street, Perth WA 6000
Industry Workplace Training
At the Workplace approved by your course coordinator
The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.