Certificate IV in Patisserie - SIT40716

Le Cordon Bleu Australia Pty Ltd

Type of institution: Higher Education Institutions
Level: Pre-degree
CRICOS: 02380M

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, caf\u00e9s, and coffee shops.Possible job titles include:chef de partiechef patissier.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.


26 core units and 6 electives.


  • Enhance customer service experiences
  • Maintain the quality of perishable items
  • Participate in safe food handling practices
  • Lead and manage people
  • Prepare food to meet special dietary requirements
  • Use cookery skills effectively
  • Produce cakes
  • Identify hazards, assess and control safety risks
  • Produce gateaux, torten and cakes
  • Produce petits fours
  • Plan catering for events or functions
  • Use hygienic practices for food safety
  • Plan and display buffets
  • Plan and cost basic menus
  • Produce chocolate confectionery
  • Serve food and beverage
  • Provide service to customers
  • Prepare dishes using basic methods of cookery
  • Coordinate cooking operations
  • Manage diversity in the workplace
  • Control stock
  • Plan and monitor espresso coffee service
  • Produce and serve food for buffets
  • Produce yeast-based bakery products
  • Contribute to assessment
  • Develop menus for special dietary requirements
  • Implement and monitor work health and safety practices
  • Model sugar-based decorations
  • Use food preparation equipment
  • Provide work skill instruction
  • Mentor in the workplace
  • Manage finances within a budget
  • Prepare specialised food items
  • Develop and implement a food safety program
  • Prepare and serve espresso coffee
  • Receive and store stock
  • Create and use databases
  • Transport and store food
  • Implement and monitor environmentally sustainable work practices
  • Roster staff
  • Design and produce sweet buffet showpieces
  • Design and produce business documents
  • Provide first aid
  • Coach others in job skills
  • Purchase goods
  • Produce pastries
  • Monitor work operations
  • Produce desserts
  • Create and use spreadsheets
  • Interpret financial information
  • Source and use information on the hospitality industry
  • Manage conflict
  • Prepare financial reports
  • Prepare vegetable, fruit, eggs and farinaceous dishes
  • Prepare and model marzipan

Study information

CampusFeesEntryMid year intakeAttendance
Melbourne Yes
  • Full-time : 6 months

Further information

Students wishing to access WorkReady funding will be required to demonstrate satisfactory reading, writing and numeracy skills as part of course counselling before enrolling.

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