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Certificate IV in Patisserie - SIT40721

Fast-track your career in Commercial Cookery & Hospitality with a Certificate IV in Patisserie through Educube’s partner RTOs!

Apply now and see if you qualify for RPL.

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Disclaimer: Educube is not a registered institute or RTO. We are simply in referral agreements with various institutes to promote their courses to students.

Duration:

You will receive your certificate within four weeks if you submit all the required documents set by the RTO/Institutes

Available Mode:

Blended (Fast-track, online, classroom)

Offered by:

Contact us for RTO information since this course is offered by multiple RTOs

Payment Method

Complete the inquiry form or call 1300 092 997 to learn more about the following payment options and tuition fees.

Apply via E-mail

If you need to send us email regarding any query, please write to us at [email protected] for more information.

The SIT40721 - Certificate IV in Patisserie is designed for individuals seeking to advance their skills and knowledge in the art of patisserie. This course builds on foundational patisserie skills, delving deeper into advanced techniques and creative aspects of pastry making. Students will explore complex dessert preparation, sophisticated presentation methods, and high-level baking processes. The curriculum includes modules on chocolate and sugar artistry, advanced cake decorating, and production of specialty pastries and baked goods.

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Upon completion of the Certificate IV in Patisserie, graduates can pursue various career pathways, including:

  • Head Pastry Chef
  • Pâtisserie Manager
  • Executive Pastry Chef
  • Pastry Sous Chef
  • Chocolatier
  • Cake Designer
  • Bakery Supervisor

Pathways

  • Diploma of Hospitality Management (Patisserie)
  • Advanced Diploma of Hospitality Management
  • Bachelor of Culinary Management
  • Specialized short courses in Advanced Pastry Techniques and Sugar Artistry
  • Professional certifications and workshops in Pastry Arts and Baking

How to Apply for a License

Recognition of Prior Learning (RPL) means an assessment process that assesses the competency/s of an individual that may have been acquired through formal, non-formal and informal learning to determine the extent to which that individual meets the requirements specified in the training package or VET accredited courses.

You can use a variety of evidence to apply for RPL. Our partnered RTO will assess the evidence to decide if further training or assessment is required.
This includes, but is not limited to:

  • Records of completed training
  • Assessment items
  • Assessment records
  • Declarations from a student’s employer, and/or
  • A copy of student records provided by ASQA.

Read more about RPL from asqa.gov.au or call us at 1300 092 997 to discuss RPL options for your qualification.

RPL Assessment Process

It is all completed in 4 simple steps

01

Free Skills Assessment

Discover how your experience can translate into a nationally recognised qualification just by completing our 30 Seconds free skill assessment form.

02

Experienced Portfolio

Our dedicated consultant will review your portfolio with you. They will help you collect the necessary proof of your work experience, such as your resumé, reference letters, work samples, photos, certificates, and any qualifications from overseas.

03

Evidence review

Once your portfolio has been assessed by our partner registered training organisation (RTO), then the licensed assessor will call you for a skills interview and may do a practical observation if needed. If we find any gaps in your skills or knowledge, we will guide you through any additional assessments required.

04

Get Qualified!

When the review process is completed, you’ll receive a nationally recognised qualification from our partner RTOs!

FAQs

The SIT40721 - Certificate IV in Patisserie is a nationally recognized qualification in Australia designed to provide advanced skills and knowledge in patisserie and bakery management. This course builds on the foundational skills learned in a Certificate III and includes advanced techniques in pastry, desserts, and bakery products, as well as supervisory and team-leading skills.
Students will gain advanced skills in patisserie, including complex cake decorating, advanced chocolate and sugar work, and producing a wide range of sophisticated desserts and pastries. The course also covers kitchen management, team leadership, and business operations, preparing students for supervisory roles within a professional patisserie or bakery environment.
The SIT40721 - Certificate IV in Patisserie includes both theoretical and practical assessments. Students are evaluated through practical cooking demonstrations, written assignments, projects, and exams. These assessments are designed to test the application of advanced skills and knowledge in real-world patisserie scenarios, ensuring graduates are prepared for supervisory roles.
The RPL process for this qualification can typically be completed within a short timeframe, often around four weeks, depending on the individual's prior experience and the evidence provided.

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