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Certificate IV in Patisserie - SIT40721 Cert IV SIT40721-S 2025

Study Level Cert IV

Course Code SIT40721-S

Study Method Class

Assessment Assignments

Start Date July 2025, July 2026

Entry Requirement Grade 12

Duration 52 weeks

Price $22230

Discount 3%

Discounted Price $21563.1

About the Course

This qualification reflects the role of individuals who undertake leadership and management roles in the automotive industry. It is suitable for entry into senior management roles in all sectors of the automotive industry.

Entry Requirements

The following are the Admission requirements :

  • Must be 18 years of age or older at the time of course commencement
  • Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
  • Must have completed Australian Year 12 or equivalent level of schooling or a Certificate IV or higher qualification with an Australian institution
  • Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:
    • IBT 60
    • PTE 50
    • CAE 169
    • OET C
    • Duolingo 95
    • General English Advanced*
    • MOI Certificate
    • Certificate III or higher qualification with an Australian institution.

*General English Upper Intermediate is generally considered to be between 5-5.5 IELTS.

Course Units

Code Course Unit Description Type
SITHCCC023 Use food preparation equipment Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITXMGT004 Monitor work operations Core
SITXINV006 Receive, store and maintain stock Core
SITXHRM009 Lead and manage people Core
SITXHRM008 Roster staff Core
SITXHRM007 Coach others in job skills Core
SITXFSA006 Participate in safe food handling practices Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFIN009 Manage finances within a budget Core
SITXCOM010 Manage conflict Core
SITHPAT020 Design and produce sweet showpieces Core
SITHPAT019 Model sugar Core
SITHPAT017 Prepare and model marzipan Core
SITHPAT018 Produce chocolate confectionery Core
BSBTWK501 Lead diversity and inclusion 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 Core
SITHPAT015 Produce petits fours Core
SITHPAT016 Produce desserts Core
SITXCOM007 Show social and cultural sensitivity Elective
HLTAID011 Provide first aid Elective
BSBSUS211 Participate in sustainable work practices Elective
SITXFSA007 Transport and store food Elective
FBPRBK3005 Produce basic bread products Elective
FBPRBK3014 Produce sweet yeast products Elective
SITXFIN008 Interpret financial information Elective
SITXCCS014 Provide service to customers Elective
SITHFAB002 Prepare and serve non alcoholic beverages Elective
SITHFAB025 Prepare and serve espresso coffee Elective
SITHKOP012 Develop recipes for special dietary requirements Elective
SITXCOM007 Show social and cultural sensitivity Elective
SITHKOP010 Plan and cost recipes Elective