smiling waitress putting bread roll in paper bag

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.



Learning Materials for Certificate IV in Patisserie Online

Partner with Didasko and offer the latest SIT40721 Certificate IV in Patisserie eLearning materials at your learning institution. With our comprehensive SIT40721 RTO and TAFE resources, you can acquire world-class materials that will allow you to deliver the best training experience to your students.

Our SIT40721 RTO and TAFE materials include:

  • Resources for 26 core units
  • Resources for 6 elective units
  • Tailor-made interactive content
  • SIT40721 training materials backed by educational insights
  • Multimedia content created for different types of learners
  • Courseware accessible via desktop, tablet or laptop
  • Customised Didasko LMS for centralised content and assessments

Enrich your culinary curriculum with our Certificate IV in Patisserie training materials. Ignite your students’ passion for baking and set the foundation for their successful patisserie career. The sweet journey begins here!

happy blonde woman in front of laptop


Certificate IV in Patisserie TAFE and RTO Online Materials

At Didasko, we understand that your learning institution needs the best SIT40721 training materials so you can offer your students the most comprehensive Certificate IV in Patisserie training. Gain access to the most updated eLearning resources by partnering with us today.

Our latest RTO and TAFE training materials include:

  • Learner Resources
  • Learner Assessment Workbook
  • Assessor Assessment Workbook
  • Trainer Manual
  • Multimedia Presentations
  • Access to Simulated Business

Don’t wait to elevate your culinary education. Introduce our Certificate IV in Patisserie to your curriculum today and inspire your students’ creativity and passion for baking!




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

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


Qualifications list

Requirements for SIT40721 – Certificate IV in Patisserie
  • 26 Core
  • 6 electives of which:
    • 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
      individual units for details
Qualification units
Code Unit name 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
Group A – Cookery and Catering
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Elective
SITHCCC038* Produce and serve food for buffets Elective
SITHCCC044* Prepare specialised food items Elective Coming Soon
SITHKOP010 Plan and cost recipes Elective
SITHKOP012* Develop recipes for special dietary requirements Elective
SITXFSA007* Transport and store food Elective
SITXFSA008* Develop and implement a food safety program Elective
Group B – Food and Beverage
SITHFAB025* Prepare and serve espresso coffee Elective
SITHFAB027* Serve food and beverage Elective
Group C – General electives
BSBSUS211 Participate in sustainable work practices Elective
SITXCCS014 Provide service to customers Elective
SITXCCS015 Enhance customer service experiences Elective
SITXFIN008 Interpret financial information Elective
SITXINV007 Purchase goods Elective
SITXINV008 Control stock Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective


Certificate IV in Patisserie Learning Materials FAQs

Q. What kind of support can RTOs and TAFEs expect from Didasko’s Certificate IV in Patisserie course?
A. Our SIT40721 Certificate IV in Patisserie training materials include comprehensive guidance on the preparation, decoration and presentation of a wide range of pastry products, as well as managing pastry kitchens, supervising staff and complying with hygiene and food safety regulations. Using our SIT40721 RTO and TAFE resources, you will have access to various tools and resources to help you plan and deliver quality training for your students. Our team will happily provide any other assistance to help you deliver this training through your learning institution.
Q. How long will my students take to complete a Certificate IV in Patisserie course online?
A. The expected completion time for SIT40721 training materials is 18 months, but some students may complete the course sooner or later based on their circumstances.
Q. What qualifications do students need to enrol in Certificate IV in Patisserie at your TAFE or RTO?
A. There are currently no entry requirements or prerequisites for Certificate IV in Patisserie. Your students can enrol at any time.
Q. What job opportunities does a Certificate IV in Patisserie provide?
A. Completing the SIT40721 training resources provides students with the following career opportunities:

  • Chef Patissier
  • Pastrycook
  • Food and Hospitality


Discover Excellence with Our Patisserie Course Demo

Experience the richness of our Certificate IV in Patisserie course demo. Don’t wait, start your journey to superior culinary education and turn your learners into experts.


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