Certificate IV in Patisserie

National Code: SIT40716
TAFE SA Code: TP00963


This industry-leading course is designed for experienced pastry chefs who want to take the next step in their career. You will refine your technical and creative skills, such as sugar pulling and fine decorating, as you develop your management and leadership skills. Learn hands-on from pastry chefs with years of experience who will help you take your skills to the next level. You will also enhance your knowledge of food hygiene procedures, receiving and storing supplies, stock control, catering revenue, workplace safety, budgeting, and management skills. Be ready to take a leading role in the kitchen or run your own business.

Example Career Profile
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18 months 

Full Time

Baker and Pastry Chef

Locations & Applications

Campus / Location
Study Mode
Study Load

Course Admission Requirements

  • No course admission requirements, however, students wishing to access subsidised training will be required to demonstrate satisfactory reading, writing and numeracy skills
If there are more applications for this course than places available, applicants will be ranked by date of application to this course
If you have a verified disability/medical condition and require additional support to demonstrate satisfactory reading, writing and numeracy skills please contact Student Services prior to applying to discuss your needs. To be eligible for support you must provide medical documentation to verify your disability/medical condition.

Average cost per semester
Total Fees for the 18 month course
$2,045 - $2,453
$6,135 - $7,360
$1,419 - $1,702
$4,257 - $5,107

This course is subsidised through the Government of South Australia's Subsidised Training initiative. The eligibility check below is an indication only and does not confirm your eligibility status. Eligibility verification will take place during the enrolment process and may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee

This course also has an additional cost of $600.00 for 2 uniforms, chef knife set and name badge.

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary. Fee updates will be available prior to offers being made.

    • Reading, writing and numeracy skills are assessed using the Core Skills Profile for Adults (CSPA). This assessment is used to determine whether you will be required to undertake additional support units alongside your qualification or undertake a pathway course before commencing your chosen qualification. If you receive an offer, more information will be provided at your enrolment session.
  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • Employment Outcomes

    Catering assistant, cook, food service assistant.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate IV in Patisserie (SIT40716)
    This course covers managing diversity, food preparation equipment, cookery skills, cakes, gateaux, tortes, pastries, yeast-based products, petits fours, desserts, confectionary, decoration, budgeting, food and workplace safety and leadership. To complete the qualification you are required to complete all 26 core units and 6 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    of TAFE SA graduates are satisfied with the overall quality of training.
    of TAFE SA graduates would recommend their training.

    * 2021 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all elective units listed below must necessarily be completed to achieve your qualification.


    Name Nominal Hours
    Coach others in job skills 20
    Coordinate cooking operations 100
    Design and produce sweet buffet showpieces 30
    Implement and monitor environmentally sustainable work practices 40
    Implement and monitor work health and safety practices 30
    Lead and manage people 60
    Maintain the quality of perishable items 10
    Manage conflict 20
    Manage diversity in the workplace 60
    Manage finances within a budget 30
    Model sugar-based decorations 48
    Monitor work operations 20
    Participate in safe food handling practices 40
    Prepare and model marzipan 24
    Prepare dishes using basic methods of cookery 45
    Prepare food to meet special dietary requirements 75
    Produce cakes 24
    Produce chocolate confectionery 60
    Produce desserts 100
    Produce gateaux, torten and cakes 60
    Produce pastries 24
    Produce petits fours 30
    Produce yeast-based bakery products 42
    Use cookery skills effectively 50
    Use food preparation equipment 25
    Use hygienic practices for food safety 15


    Name Nominal Hours
    Apply advanced finishing techniques for specialty cakes and desserts 80
    Carry out processes for a range of artisan cheeses 60
    Develop and use complex spreadsheets 50
    Prepare and serve espresso coffee 30
    Produce artisan bread products 120
    Produce basic bread products 120
    Produce sourdough products 70
    Roster staff 30
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