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SIT40721 | 118338E

Certificate IV in Patisserie

Gain the technical skills to advance your career as a Chef Patissier. This course is ideal for anyone passionate about the art of baking and desserts-whether you're already working in hospitality, looking to specialise, or seeking a fresh start in a creative and in-demand field.

Apply now
Print course information
STUDY LOCATIONS Greater Brisbane
WAYS TO STUDY On campus
NEXT INTAKE Start date: 27 Jan 2026 Duration: 6 months View all intakes
WHAT YOU'LL PAY
Full Fee

This is the total course fee. Read more about student loans and payment plans.

$8,530 - $24,155
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Course overview

Refine your patisserie skills and step into a rewarding career with this hands-on course designed for aspiring chef pâtissiers. You'll master the art of pastries, desserts, breads, chocolates, and sugar work, while gaining real-world experience in our fully equipped training kitchens.
Alongside practical techniques, you'll develop essential skills in kitchen operations, budgeting, staff management, and customer service-preparing you for leadership roles in the hospitality industry.
With demand for chef pâtissiers growing across Australia, this course gives you the expertise and confidence to pursue skilled employment in top kitchens.

Course outcome:

SIT40721 Certificate IV in Patisserie

What you will study

The successful achievement of this qualification requires you to complete all core and 6 elective units from the list below.

  • UNIT CODE
  • UNIT NAME

  • UNIT CODE
  • BSBTWK501
    Lead diversity and inclusion
    UNIT CODE :
    BSBTWK501
    Unit description :
    This unit describes the skills and knowledge required to lead diversity for a work area. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
  • UNIT NAME
  • Lead diversity and inclusion

  • UNIT CODE
  • SITHCCC023
    Use food preparation equipment
    UNIT CODE :
    SITHCCC023
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Use food preparation equipment

  • UNIT CODE
  • SITHCCC027
    Prepare dishes using basic methods of cookery
    UNIT CODE :
    SITHCCC027
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Prepare dishes using basic methods of cookery

  • UNIT CODE
  • SITHCCC034
    Work effectively in a commercial kitchen
    UNIT CODE :
    SITHCCC034
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Work effectively in a commercial kitchen

  • UNIT CODE
  • SITHCCC042
    Prepare food to meet special dietary requirements
    UNIT CODE :
    SITHCCC042
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Prepare food to meet special dietary requirements

  • UNIT CODE
  • SITHKOP013
    Plan cooking operations
    UNIT CODE :
    SITHKOP013
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to plan the production of food in commercial kitchens. It requires the ability to organise required food supplies for food production and supervise food production processes.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Plan cooking operations

  • UNIT CODE
  • SITHPAT011
    Produce cakes
    UNIT CODE :
    SITHPAT011
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce cakes

  • UNIT CODE
  • SITHPAT012
    Produce specialised cakes
    UNIT CODE :
    SITHPAT012
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce specialised cakes

  • UNIT CODE
  • SITHPAT013
    Produce pastries
    UNIT CODE :
    SITHPAT013
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce pastries

  • UNIT CODE
  • SITHPAT014
    Produce yeast-based bakery products
    UNIT CODE :
    SITHPAT014
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce yeast-based bakery products

  • UNIT CODE
  • SITHPAT015
    Produce petits fours
    UNIT CODE :
    SITHPAT015
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce petits fours

  • UNIT CODE
  • SITHPAT016
    Produce desserts
    UNIT CODE :
    SITHPAT016
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce desserts

  • UNIT CODE
  • SITHPAT017
    Prepare and model marzipan
    UNIT CODE :
    SITHPAT017
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Prepare and model marzipan

  • UNIT CODE
  • SITHPAT018
    Produce chocolate confectionery
    UNIT CODE :
    SITHPAT018
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce chocolate confectionery

  • UNIT CODE
  • SITHPAT019
    Model sugar-based decorations
    UNIT CODE :
    SITHPAT019
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare liquid sugar and to model sugar-based decorations. It requires the ability to design decorations and to pull, cast and blow sugar.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Model sugar-based decorations

  • UNIT CODE
  • SITHPAT020
    Design and produce sweet showpieces
    UNIT CODE :
    SITHPAT020
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to design and produce sweet showpieces for display. It requires the ability to make all individual decorative components from individual or combined sugar, chocolate, pastillage and marzipan materials and to assemble the complete showpiece for display.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Design and produce sweet showpieces

  • UNIT CODE
  • SITXCOM010
    Manage conflict
    UNIT CODE :
    SITXCOM010
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
  • UNIT NAME
  • Manage conflict

  • UNIT CODE
  • SITXFIN009
    Manage finances within a budget
    UNIT CODE :
    SITXFIN009
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
  • UNIT NAME
  • Manage finances within a budget

  • UNIT CODE
  • SITXFSA005
    Use hygienic practices for food safety
    UNIT CODE :
    SITXFSA005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
  • UNIT NAME
  • Use hygienic practices for food safety

  • UNIT CODE
  • SITXFSA006
    Participate in safe food handling practices
    UNIT CODE :
    SITXFSA006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
  • UNIT NAME
  • Participate in safe food handling practices

  • UNIT CODE
  • SITXHRM007
    Coach others in job skills
    UNIT CODE :
    SITXHRM007
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
  • UNIT NAME
  • Coach others in job skills

  • UNIT CODE
  • SITXHRM008
    Roster staff
    UNIT CODE :
    SITXHRM008
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
  • UNIT NAME
  • Roster staff

  • UNIT CODE
  • SITXHRM009
    Lead and manage people
    UNIT CODE :
    SITXHRM009
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
  • UNIT NAME
  • Lead and manage people

  • UNIT CODE
  • SITXINV006
    Receive, store and maintain stock
    UNIT CODE :
    SITXINV006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Receive, store and maintain stock

  • UNIT CODE
  • SITXMGT004
    Monitor work operations
    UNIT CODE :
    SITXMGT004
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
  • UNIT NAME
  • Monitor work operations

  • UNIT CODE
  • SITXWHS007
    Implement and monitor work health and safety practices
    UNIT CODE :
    SITXWHS007
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
  • UNIT NAME
  • Implement and monitor work health and safety practices

Ways to study
Choose your study location

  • You’ll primarily learn face to face with a teacher in one of our learning spaces such as a classroom or simulated workplace environment. Some of your training may also take place via video or Zoom. Learn more

  • demo View comparison chart
CAMPUS STUDY MODE START DATE DURATION WORKLOAD WHAT YOU'LL PAY
South Bank
On campus with some online
27 Jan 2026
18 months
Full time 3 days per week
  • Full fee: $24,155

    This is the total course fee. Read more about student loans and payment plans.

More Apply
demo

South Bank

On campus with some online

  • Online Time

    How much of the course will be delivered online. 

    20%
  • On Campus Time
    80%
START DATE

The date the course starts. Apply early as intakes fill up quickly. 

27 Jan 2026
DURATION

The total length of time it takes to complete the course.

18 months
Workload

The average amount of time students will need to allocate to study each week.

Full time 3 days per week
WHAT YOU'LL PAY
  • Full fee: $24,155

    This is the total course fee. Read more about student loans and payment plans.

Class format

Some courses include classes at scheduled times while others can be completed in your own time.

Teacher-led, Scheduled
VIRTUAL CLASS

Scheduled online classes using video conferencing software (such as Zoom).

No
ASSESSMENT

The primary location assessments will take place. Some courses also require vocational placement.

Online, On-Campus
TEACHER COMMS

The different ways you can contact your teacher throughout the course.

  • Phone, Email, Face-to-face, Zoom
South Bank
On campus with some online
27 Jan 2026
6 months
Full time Completed Certificate III, 3 days per week
  • Full fee: $8,530

    This is the total course fee. Read more about student loans and payment plans.

More Apply
demo

South Bank

On campus with some online

  • Online Time

    How much of the course will be delivered online. 

    20%
  • On Campus Time
    80%
START DATE

The date the course starts. Apply early as intakes fill up quickly. 

27 Jan 2026
DURATION

The total length of time it takes to complete the course.

6 months
Workload

The average amount of time students will need to allocate to study each week.

Full time Completed Certificate III, 3 days per week
WHAT YOU'LL PAY
  • Full fee: $8,530

    This is the total course fee. Read more about student loans and payment plans.

Class format

Some courses include classes at scheduled times while others can be completed in your own time.

Teacher-led, Scheduled
VIRTUAL CLASS

Scheduled online classes using video conferencing software (such as Zoom).

No
ASSESSMENT

The primary location assessments will take place. Some courses also require vocational placement.

Online, On-Campus
TEACHER COMMS

The different ways you can contact your teacher throughout the course.

  • Phone, Email, Face-to-face, Zoom

Studying on campus is a great way to enjoy the benefits of face-to-face education in a way that is far removed from a typical school. No matter which campus you choose, you know that you will be learning in an adult environment where you will be respected and nurtured. Attend a campus to learn face-to-face with a teacher in one of our learning spaces; such as a classroom, workshop, laboratory or simulated environments, or interact with teachers using real-time video or web conference tools. Learn more


Courses delivered on campus may have a combination of online and classroom based learning. Students are expected to undertake additional personal study to complete the course requirements.

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Certificate IV in Patisserie (SIT40721)

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Certificate IV in Patisserie

COURSE CODE: SIT40721
Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more
Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more
International student payment

Our preferred payment method is telegraphic transfer or credit card using Convera Global Pay for Students or the Flywire Payment Portal. Convera and Flywire both allow you to complete your payment in your own currency using a telegraphic transfer with no processing fees or delays.
Learn more

Entry requirements

Skills check

Domestic students
You will be invited to complete a Skills Check following your application submission, before enrolling to your studies. This helps you to decide if your course is right for you and allows us to understand your current abilities in English, Maths, as well as using Digital technology. 

The recommended benchmark levels for this course are 4 in English, 4 in Maths and 4 in Digital Technology.

Access and instructions on how to complete the Skills Check will be emailed to you once you have submitted your application.

Read the Skills Check FAQs.


Selection criteria

Domestic students
You need to meet one of the following academic requirements:

  • Completion of Year 10 Certificate or equivalent; or
  • Mature-aged entry with work experience in a related field

International students
The following Selection criteria requirements apply only to International students:

  • English Language Proficiency: Academic IELTS 6.0 (no individual band less than 5.5) or equivalent – For a list of all English Language test accepted by TAFE Queensland International
  • Academic Requirements: Completion of Year 10 (or equivalent). Non school-leavers must have relevant work experience or qualification that indicates likely success of course completion. For more information on the international education achievement levels equivalent to Year 10 and 12.

Applicants should be a minimum of 17 years of age and turning 18 during the first year of study with TAFE Queensland. International students who are under 18 years of age and are applying for a student visa are required by the Australian Department of Home Affairs to have adequate welfare arrangements in place.

Resources required

It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader. This equipment and software is available for use at all TAFE Queensland locations.

You will be provided with a recommended reading list and/or required textbooks during orientation or at the start of each unit. The purchase of these resources may incur additional costs, or you may be able to borrow them from the TAFE Queensland library network.

You will need to have access to or purchase a beginners knife set, and a range of other equipment. You may also be required to purchase uniform items (including TAFE Queensland branded items). These details will also be provided during orientation.

Important information

Those students who have a medical contraindication may be unable to complete the vocational placement component of their course. This means you may not be able to meet all of the requirements of your course and may not be able to graduate or receive your qualification.

To be eligible for the Career Boost subsidised price, you must:

  • be aged 15 years or over, and be no longer at school;
  • permanently reside in Queensland;
  • be an Australian citizen, Australian permanent resident (includes humanitarian entrant), temporary resident with the necessary visa and work permits on the pathway to permanent residency, or a New Zealand citizen;
  • not hold a certificate IV or higher-level qualification completed within the last 10 years, not including qualifications completed at school and foundation skills training; and
  • not be enrolled in another qualification, not including foundation skills training.
  • be an existing worker in the Tourism and Hospitality industry
  • 3 years cooking experience in the industry or have completed the Certificate III in Commercial Cookery or equivalent
  • Evidence must be supplied prior to enrolment

Assessment methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

  • James Cook University
  • Southern Cross University
  • University of Canberra
  • Griffith University
  • Queensland University of Technology
  • University of Southern Queensland

How to apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online. 

For International students

International students can either apply directly through our TAFE Queensland International Application portal, or through one of our education agents. Our registered agents can assist you with your visa application and guide you through the enrolment process. If you are from this list of countries, you will need to apply through an agent.
Learn more

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees, available subsidies, and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of prior learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Learn more