Certificate IV in Patisserie

National Code: SIT40721
TAFE SA Code: TP01366


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
Information Session:

Monday 6th May 2024, 5.30pm-6.30pm Regency Park Campus, Graduates, Room T1 and T2

Course Admission Requirements

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by date of application to this course.

Please Read Before Applying

Entry Recommendations
This course is recommended for those interested in Patisserie.

Attendance Requirements (subject to change)
Classes are Monday to Friday in the Patisserie kitchens at Regency campus from 8.00am to 3.00pm or 2.00 to 7.00pm.

Industry Conditions and Skills
You will need basic computer skills and have effective communication, collaboration and teamwork skills.

Additional Uniforms, Equipment and Costs
$600 approximately for:

  • 2 uniforms
  • Chef knife
  • Name badge

Vocational Placements
You will need to complete a vocational placement of 240 hours.

Average cost per semester
Total Fees for the 18 month course
You may be eligible for government subsidised training.
Subsidised training may require applicants to complete a Core Skills Profile Assessment (CSPA).
Full Fee

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.

  • 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 (SIT40721)
    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.

    * 2023 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
    Design and produce sweet showpieces 30
    Implement and monitor work health and safety practices 30
    Lead and manage people 60
    Lead diversity and inclusion 60
    Manage conflict 20
    Manage finances within a budget 30
    Model sugar-based decorations 48
    Monitor work operations 20
    Participate in safe food handling practices. 40
    Plan cooking operations 100
    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 pastries 24
    Produce petits fours 30
    Produce specialised cakes 60
    Produce yeast-based bakery products 42
    Receive, store and maintain stock 20
    Roster staff 30
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively in a commercial kitchen 60


    Name Nominal Hours
    Plan and cost recipes 40
    Prepare and serve espresso coffee 30
    Produce artisan bread products 120
    Produce basic bread products 120
    Provide First Aid 18
    Source and present information 10
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