SIT40716 Certificate IV in Patisserie

National ID
SIT40716
WA Course Code
AZT6
CRICOS code
096026G
Beach scene

Why choose this course?

Fine tune your creative skills in making sweet masterpieces delicious pastries and cakes with this qualification. This course further builds your skills so that you can take on a leading supervisory role in the kitchen and work quickly and effectively in a commercial kitchen team to plan, prepare and bake cakes, sponges, tarts, pastries, chocolate and sugar pieces. Learn about financial management, staffing and teams, cleaning, food safety programs, hygiene, managing workplace conflict, and workplace health and safety.

Through this course you will develop your creativity, flare and excellent eye for detail, enabling you to create centrepieces with sugar, pastillage and chocolate using the latest baking equipment and machinery. You will graduate with the skills to work as a patissier or pastry chef in a patisserie, restaurant, or hotel.

This course is superseded. You can still enrol in this course, and you will be contacted if you need to transition into the next version when it becomes available.

Career opportunities

  • Baker
  • Baker's Assistant
  • Pastry Cook

  • An IELTS score (academic) of 5.5 with no band score less than 5.0 or equivalent.

  • Completion of the equivalent of Australian Year 10.

Please refer to the Non-Tuition Fees section of your Letter of Offer for any additional requirements where a cost may be incurred.

Your study options

Semester 2, 2023

Duration | 3 semesters
When | Semester 2, 2023
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $24,060
  • Resources fee: $3,366
  • Materials fee: $459

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the public.

To achieve this qualification, students must demonstrate competency in 32 units. These 32 are comprised of 26 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • HLTAID011 Provide First Aid
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC006 Prepare appetisers and salads
  • SITHFAB002 Provide responsible service of alcohol
  • SITXCCS007 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices.  Students will perform the role of pastry chefs using a wide range of well-developed pastry skills, and sound knowledge of kitchen operations to prepare food and menu items as required. At this level, students should be using discretion and judgment and be able to work with some independence under limited supervision using plans, policies and procedures to guide work activities.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to classrooms for general learning, appropriate equipment and facilities, handouts, reference materials, PowerPoints, learning resources via LMS (Learner Management System) and recipe booklets for each practical unit. 

Facilities and equipment may include access to a fully equipped commercial kitchen, 3 x small scale kitchens with individual workstations, a pastry kitchen,  a large scale kitchen fully equipped with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2023

Duration | 1 semester
When | Semester 2, 2023
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,000
  • Materials fee: $0

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students are also encouraged, wherever possible, to actively pursue volunteer or paid work in the Patisserie industry to continue with their learning and up-skill their knowledge.

To achieve this qualification, students must demonstrate competency in 32 units. These 32 are comprised of 26 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHIND002 Source and use information on the hospitality industry
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus

Assessment methods

The methods of assessment used in this course include a hands-on and practical approach, as the student is required to participate in the preparation and demonstration in producing a number of patisserie products to present to the assessor.   Assessment methods also include written tests and the demonstration of skills of preparation, decoration and presentation of specialised cakes marked against an observation checklist. The assessments are conducted on-campus in dedicated kitchens and all materials and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, handouts and videos.

Facilities and equipment may include access to computer classrooms with office equipment and resources, workplace documentation, legislation, regulations and codes of practice for managing diversity, workplace diversity policies and procedures and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, planetary mixers, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2024

Duration | 3 semesters
When | Semester 1, 2024
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $24,060
  • Resources fee: $3,366
  • Materials fee: $459

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the public.

To achieve this qualification, students must demonstrate competency in 32 units. These 32 are comprised of 26 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • HLTAID011 Provide First Aid
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC006 Prepare appetisers and salads
  • SITHFAB002 Provide responsible service of alcohol
  • SITXCCS007 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices.  Students will perform the role of pastry chefs using a wide range of well-developed pastry skills, and sound knowledge of kitchen operations to prepare food and menu items as required. At this level, students should be using discretion and judgment and be able to work with some independence under limited supervision using plans, policies and procedures to guide work activities.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to classrooms for general learning, appropriate equipment and facilities, handouts, reference materials, PowerPoints, learning resources via LMS (Learner Management System) and recipe booklets for each practical unit.

Facilities and equipment may include access to a fully equipped commercial kitchen, 3 x small scale kitchens with individual workstations, a pastry kitchen,  a large scale kitchen fully equipped with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2024

Duration | 1 semester
When | Semester 1, 2024
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,000
  • Materials fee: $0

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students are also encouraged, wherever possible, to actively pursue volunteer or paid work in the Patisserie industry to continue with their learning and up-skill their knowledge.

To achieve this qualification, students must demonstrate competency in 32 units. These 32 are comprised of 26 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHIND002 Source and use information on the hospitality industry
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus

Assessment methods

The methods of assessment used in this course include a hands-on and practical approach, as the student is required to participate in the preparation and demonstration in producing a number of patisserie products to present to the assessor.   Assessment methods also include written tests and the demonstration of skills of preparation, decoration and presentation of specialised cakes marked against an observation checklist. The assessments are conducted on-campus in dedicated kitchens and all materials and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, handouts and videos.

Facilities and equipment may include access to computer classrooms with office equipment and resources, workplace documentation, legislation, regulations and codes of practice for managing diversity, workplace diversity policies and procedures and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, planetary mixers, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 3 semesters
When | Semester 2, 2024
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $24,060
  • Resources fee: $3,366
  • Materials fee: $459

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the public.

To achieve this qualification, students must demonstrate competency in 32 units. These 32 are comprised of 26 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • HLTAID011 Provide First Aid
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC006 Prepare appetisers and salads
  • SITHFAB002 Provide responsible service of alcohol
  • SITXCCS007 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices.  Students will perform the role of pastry chefs using a wide range of well-developed pastry skills, and sound knowledge of kitchen operations to prepare food and menu items as required. At this level, students should be using discretion and judgment and be able to work with some independence under limited supervision using plans, policies and procedures to guide work activities.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to classrooms for general learning, appropriate equipment and facilities, handouts, reference materials, PowerPoints, learning resources via LMS (Learner Management System) and recipe booklets for each practical unit.

Facilities and equipment may include access to a fully equipped commercial kitchen, 3 x small scale kitchens with individual workstations, a pastry kitchen,  a large scale kitchen fully equipped with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 1 semester
When | Semester 2, 2024
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,000
  • Materials fee: $0

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students are also encouraged, wherever possible, to actively pursue volunteer or paid work in the Patisserie industry to continue with their learning and up-skill their knowledge.

To achieve this qualification, students must demonstrate competency in 32 units. These 32 are comprised of 26 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHIND002 Source and use information on the hospitality industry
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus

Assessment methods

The methods of assessment used in this course include a hands-on and practical approach, as the student is required to participate in the preparation and demonstration in producing a number of patisserie products to present to the assessor.   Assessment methods also include written tests and the demonstration of skills of preparation, decoration and presentation of specialised cakes marked against an observation checklist. The assessments are conducted on-campus in dedicated kitchens and all materials and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, handouts and videos.

Facilities and equipment may include access to computer classrooms with office equipment and resources, workplace documentation, legislation, regulations and codes of practice for managing diversity, workplace diversity policies and procedures and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, planetary mixers, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 3 semesters
When | Semester 1, 2025
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $24,060
  • Resources fee: $3,366
  • Materials fee: $459

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the public.

To achieve this qualification, students must demonstrate competency in 32 units. These 32 are comprised of 26 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBTEC301 Design and produce business documents
  • HLTAID011 Provide First Aid
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC006 Prepare appetisers and salads
  • SITHFAB002 Provide responsible service of alcohol
  • SITXCCS007 Enhance customer service experiences

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices.  Students will perform the role of pastry chefs using a wide range of well-developed pastry skills, and sound knowledge of kitchen operations to prepare food and menu items as required. At this level, students should be using discretion and judgment and be able to work with some independence under limited supervision using plans, policies and procedures to guide work activities.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to classrooms for general learning, appropriate equipment and facilities, handouts, reference materials, PowerPoints, learning resources via LMS (Learner Management System) and recipe booklets for each practical unit.

Facilities and equipment may include access to a fully equipped commercial kitchen, 3 x small scale kitchens with individual workstations, a pastry kitchen,  a large scale kitchen fully equipped with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 1 semester
When | Semester 1, 2025
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $1,000
  • Materials fee: $0

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students are also encouraged, wherever possible, to actively pursue volunteer or paid work in the Patisserie industry to continue with their learning and up-skill their knowledge.

To achieve this qualification, students must demonstrate competency in 32 units. These 32 are comprised of 26 core units and 6 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHKOP005 Coordinate cooking operations
  • SITHPAT001 Produce cakes
  • SITHPAT002 Produce gateaux, torten and cakes
  • SITHPAT003 Produce pastries
  • SITHPAT004 Produce yeast based bakery products
  • SITHPAT005 Produce petits fours
  • SITHPAT006 Produce desserts
  • SITHPAT007 Prepare and model marzipan
  • SITHPAT008 Produce chocolate confectionery
  • SITHPAT009 Model sugar-based decorations
  • SITHPAT010 Design and produce sweet buffet showpieces
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXHRM003 Lead and manage people
  • SITXINV002 Maintain the quality of perishable items
  • SITXMGT001 Monitor work operations
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHIND002 Source and use information on the hospitality industry
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus

Assessment methods

The methods of assessment used in this course include a hands-on and practical approach, as the student is required to participate in the preparation and demonstration in producing a number of patisserie products to present to the assessor.   Assessment methods also include written tests and the demonstration of skills of preparation, decoration and presentation of specialised cakes marked against an observation checklist. The assessments are conducted on-campus in dedicated kitchens and all materials and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists, PowerPoint presentations, handouts and videos.

Facilities and equipment may include access to computer classrooms with office equipment and resources, workplace documentation, legislation, regulations and codes of practice for managing diversity, workplace diversity policies and procedures and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, planetary mixers, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

There may be further semester intakes available for enrolment. You can view any further intakes when you submit your online application(opens in a new tab).

For information about pathways from TAFE to university, view our Pathways to university page.

How to apply

Apply to study at TAFE in six steps:

  1. find a course;
  2. check entry requirements;
  3. submit an application;
  4. accept your offer and pay;
  5. apply for your student visa; and
  6. receive your visa and come to Australia for your studies.
Custom course guide

Build your own course guide

Select the study areas, courses and topics that you like. Your custom guide will be emailed to you!

 Create your guide(opens in a new tab)

Download study area guide(opens in a new tab)

Apply now(opens in a new tab)

Contact us(opens in a new tab)

TAFE International Western Australia (TIWA) is the Registered Training Organisation (RTO) and Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) provider, for the delivery of training to international students, enrolled in a TAFE course in Western Australia. This nationally recognised course is delivered by a Western Australian TAFE college on TIWA's behalf. TIWA retains responsibility for the quality of the training and assessment delivered by the TAFE colleges and for the issue of certification documentation to students.

Last updated on February 2, 2023