What Makes Our Certificate IV in Patisserie Unique?
Level up your institution by offering Didasko’s Certificate IV in Patisserie, a crucial program for aspiring pastry chefs aiming for the top of their profession. This program meets the industry’s increasing demand for specialised patisserie experts, preparing students with advanced patisserie courses that blend classic skills and contemporary trends. By offering the Certificate IV pastry arts program, your institution can stand out as a leader in culinary education, equipping students with a comprehensive patisserie career diploma. Partner with us to shape the future of culinary arts and establish your institution as a premier destination for aspiring pastry professionals.
Multiple Learning Options for Certificate IV in Patisserie
Partner with Didasko for Certificate IV in Patisserie courses and offer your students unmatched flexibility and contemporary industry insights. Our program is designed to fit various schedules, featuring full-time, part-time, and online study options, enabling students to follow their culinary dreams without sacrificing their current obligations.
We stay ahead of the curve by incorporating the latest trends and innovations in patisserie, such as sustainable practices, plant-based alternatives, and exciting fusion flavours. This ensures that your Certificate IV in Patisserie program not only meets but exceeds industry standards, preparing your students to excel in a rapidly evolving culinary landscape. Choose us to upgrade your patisserie course and position your institution at the forefront of culinary arts education.
Didasko RTO Resources for Learners Who Want to Become
Pastrycooks
A Certificate IV in Patisserie – SIT40721 serves as a starting point for learners eager to become chef patissiers or pastrycooks in various establishments. If you want to help your students achieve this qualification and gain the necessary skills and knowledge of patisserie, this is the course for you. This certification includes kitchen operation training as well as planning, costing, and food safety. This qualification provides access to essential RTO materials so you can make training easy and enjoyable for your students. All skills in this course are subject to Australian industry codes of practice.
What You Will Gain
A Certificate IV in Patisserie from Australian learning resource provider, Didasko, offers numerous benefits to students. As an RTO or TAFE, your aspiring learners will gain a comprehensive understanding of the fundamentals and techniques of patisserie, as well as knowledge regarding safe food handling and hygiene practices. By completing this qualification, they can become proficient in cake decorating, chocolate work, pastry production, dough making and other core skills required for working within the industry.
How do you know if Certificate IV in Patisserie courses are for your students? They should possess the following.
- Passion for pastries and cakes
- Willing to work whether using manual or automatic tools
- Can stand for long periods and work on cake decoration without tiring
- Organised
- Clean and sanitary
- Enjoys getting to know clients and their preferences
- Good attention to detail
- A sensitive palate
What skills can your learners gain in these courses?
- Advanced baking techniques, such as dough-making and cake-decorating
- Knowledge of the science behind patisserie processes
- Understanding of food safety regulations and hygiene practices in professional kitchens
- Creative flair to create unique and delicious cakes or pastries for customers
- Expertise in working with specialised ingredients like sugar craft or chocolate work to create intricate desserts
- Time management and problem-solving skills to be able to create large batches of desserts quickly and efficiently
- Understanding of customer service principles, such as providing excellent customer experience to turn customers into repeat customers
- Knowledge of food costing and pricing for profit margin optimisation
Packaging Rules
32 units must be completed:
- 26 core units
- 6 elective units, consisting of:
- 3 units from Group A or Group B below
- 3 units from the electives listed below or from any current endorsed Training Package or accredited course
- All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an (*) asterisk have one or more prerequisites.
Refer to the qualification page for details.
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC034* | Work effectively in a commercial kitchen |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHKOP013* | Plan cooking operations |
| SITHPAT011* | Produce cakes |
| SITHPAT012* | Produce specialised cakes |
| SITHPAT013* | Produce pastries |
| SITHPAT014* | Produce yeast-based bakery products |
| SITHPAT015* | Produce petits fours |
| SITHPAT016* | Produce desserts |
| SITHPAT017* | Prepare and model marzipan |
| SITHPAT018* | Produce chocolate confectionery |
| SITHPAT019* | Model sugar-based decorations |
| SITHPAT020* | Design and produce sweet buffet showpieces |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006* | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| BSBTWK501 | Coming SoonLead diversity and inclusion |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC044* | Prepare specialised food items |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP014 | Plan catering for events or functions |
| SITXFSA007* | Transport and store food |
| SITXFSA008* | Develop and implement a food safety program |
| SITHFAB025* | Prepare and serve espresso coffee |
| SITHFAB027* | Serve food and beverage |
| SITHFAB038 | Plan and monitor espresso coffee service |
| SITXCCS014 | Provide service to customers |
| SITXCCS015 | Enhance customer service experiences |
| SITXFIN008 | Interpret financial information |
| SITXINV007 | Purchase goods |
| SITXINV008 | Control stock |
| SITXWHS006 | Identify hazards, assess and control safety risks |
| BSBSUS211 | Coming SoonParticipate in sustainable work practices |