Course Overview

patisseries-pastry-chefs

About The Certification

This SIT40721 Certificate IV in Patisserie, also known as Cert IV Patisserie, 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 a broad range of patisserie skills combined with sound knowledge of kitchen operations to prepare and present a variety of pastries, cakes, and desserts.

Scope of work

Graduates of the Cert 4 Patisserie program typically work in supervisory roles across commercial kitchens, patisseries, or hotels.

This qualification is associated with leading and supervising the preparation of advanced patisserie products such as cakes, tarts, pastries, and desserts in a commercial kitchen. Tasks may include designing dessert menus, coordinating kitchen operations, monitoring quality standards, and managing workflow.

Work is typically performed in hotels, restaurants, bakeries, patisseries, cafés, and catering environments. Individuals apply food safety and hygiene standards while leading a team or working independently in fast-paced kitchen settings.

Experience Requirements

To be eligible for Certificate 4 in Patisserie via RPL, you should have over 2 years’ relevant industry experience in Australia, in patisserie or commercial cookery, performing a wide range of pastry and dessert preparation tasks under the supervision of a qualified pastry chef or kitchen manager. Experience in a team leader or supervisory role is highly regarded.

Eligibility

100 Pts ID JP Certified, Resume, Referee Testimonial, Work Samples, Photos, Record of Advanced Patisserie Work or Supervisory Experience (if available)

Regulatory Licensing Requirements

The SIT40721 Certificate IV in Patisserie is often a requirement for supervisory chef roles.

No licensing, legislative or certification requirements apply to this qualification at the time of publication. However, learners must adhere to food safety regulations and workplace health and safety standards throughout training and assessment. State and territory jurisdictions may have different licensing, legislative, regulatory or certification requirements. Relevant state and territory regulatory authorities should be consulted to confirm those requirements.

Relevant Industry Qualification are:

PROGRAM: Patisseries (Pastry Chefs Supervisor RPL)

LOCATION:Australia

CAREER OUTCOME: Pastry Chefs Supervisor

PRICE:Price Beat Guarantee

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Frequently Asked Questions

Have questions? We’re here to help.

Can I get the Certificate IV in Patisserie through RPL?

Yes, if you have substantial work experience in a patisserie or commercial kitchen, you may be eligible to obtain the Certificate IV in Patisserie (SIT40721) via Recognition of Prior Learning (RPL). This pathway assesses your existing skills without the need for classroom study.

Who is eligible for the Cert 4 Patisserie RPL assessment?

To be eligible for the Cert 4 Patisserie RPL process, you’ll typically need at least 2 years of verifiable industry experience as a pastry chef or supervisor. You must also be able to provide evidence such as work samples, references, or a portfolio of tasks completed.

What jobs can I get with a Certificate IV in Patisserie (SIT40721)?

Graduates of the SIT40721 Certificate IV in Patisserie often go on to become Pastry Chef Supervisors, Pâtissiers, or Kitchen Managers in hotels, bakeries, and high-end restaurants.

How long does it take to complete the SIT40721 Certificate IV in Patisserie via RPL?

Depending on which RPL provider you select, the process for SIT40721 Certificate IV in Patisserie can typically be completed in 4–6 weeks, depending on how quickly you can provide your supporting evidence. Our assessors work with you to streamline the process.

Patisseries (Pastry Chefs Supervisor RPL)