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SIT40721 Certificate IV in Patisserie

National ID
SIT40721
WA Course Code
BHT2
CRICOS code
109485B
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, flair 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. 

**Please note that students who are transitioning into the new qualification will be required to complete additional units in order to be awarded the new qualification. These extra units will not incur any additional tuition fees. **

Career opportunities

  • Baker
  • Pastry Cook

  • An IELTS score (academic) of 6.0 with no band score less than 5.0 or equivalent.

  • Completion of SIT31021 Certificate III in Patisserie is required for entry into this course at North Metropolitan TAFE, Joondalup Campus.

  • Students will require the equivalent to Australian Year 10 only for entry into this course at South Metropolitan TAFE, Bentley Campus

Your study options

Semester 1, 2025

Duration | 1 semester
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: $8,020
  • Resources fee: $1,200
  • Materials fee: $500

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 will have access to the commercial kitchen located on campus.

Year 10/11/12
SIT40721 Certificate IV in Patisserie - BHT2
3 semesters

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
  • BSBTWK501 Lead diversity and inclusion
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITHPAT017 Prepare and model marzipan
  • SITHPAT018 Produce chocolate confectionery
  • SITHPAT019 Model sugar-based decorations
  • SITHPAT020 Design and produce sweet showpieces
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHKOP010 Plan and cost recipes
  • SITXCCS015 Enhance customer service experiences
  • SITXFSA008 Develop and implement a food safety program

Assessment methods

The methods of assessment used in this course include:

Written questioning assessments and Structured Assessment – Assignment Style, to show the student’s knowledge.Direct Observation - Practical demonstration of skills in the small-scale kitchen, commercial kitchen reflecting current industry practises.Live Works – The simulated work environment will be achieved – on campus in commercial kitchens- Bentley Pines Training Restaurant

During the sessions, the students will perform the role of Pastry cooks, using a wide range of well-developed pastry skills, and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgment, work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

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 support materials/learning resources, assessment tools, online resources, lecturer developed PowerPoints and handouts, and access to Blackboard Learning Management System (LMS), fully equipped classrooms and commercial kitchens.

Facilities and equipment include a fully equipped commercial kitchen with individual benches, 3 small scale kitchens, a pastry kitchen, a large-scale kitchen within the on campus restaurant and bistro open daily, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, cleaning equipment, stock control procedures and documentation, food safety programs, policies and procedures and safety data sheets.

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: $1,200
  • Materials fee: $500

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 paying public. 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
  • BSBTWK501 Lead diversity and inclusion
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHKOP010 Plan and cost recipes
  • SITHKOP013 Plan cooking operations
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITHPAT017 Prepare and model marzipan
  • SITHPAT018 Produce chocolate confectionery
  • SITHPAT019 Model sugar-based decorations
  • SITHPAT020 Design and produce sweet showpieces
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP010 Plan and cost recipes
  • SITXCCS014 Provide service to customers
  • SITXWHS005 Participate in safe work practices

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 cooking of a number of required food items and present these to the assessor as part of the student’s assessment evidence. A key part of this process is taking into account teamwork, occupational health and safety and maintenance of kitchen standards of operation. The assessment methods include the demonstration of preparation, cooking and presentation of food items marked against an Observation Checklist. These methods have been chosen due to their practical hands-on preparation of food items as required by industry. 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, 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, 2025

Duration | 3 semesters
When | Semester 2, 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: $3,000
  • Materials fee: $648

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 will have access to the commercial kitchen located on campus.

Year 10/11/12
SIT40721 Certificate IV in Patisserie - BHT2
3 semesters

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
  • BSBTWK501 Lead diversity and inclusion
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITHPAT017 Prepare and model marzipan
  • SITHPAT018 Produce chocolate confectionery
  • SITHPAT019 Model sugar-based decorations
  • SITHPAT020 Design and produce sweet showpieces
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHKOP010 Plan and cost recipes
  • SITXCCS015 Enhance customer service experiences
  • SITXFSA008 Develop and implement a food safety program

Assessment methods

The methods of assessment used in this course include:

Written questioning assessments and Structured Assessment – Assignment Style, to show the student’s knowledge.Direct Observation - Practical demonstration of skills in the small-scale kitchen, commercial kitchen reflecting current industry practises.Live Works – The simulated work environment will be achieved – on campus in commercial kitchens- Bentley Pines Training Restaurant

During the sessions, the students will perform the role of Pastry cooks, using a wide range of well-developed pastry skills, and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgment, work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

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 support materials/learning resources, assessment tools, online resources, lecturer developed PowerPoints and handouts, and access to Blackboard Learning Management System (LMS), fully equipped classrooms and commercial kitchens.

Facilities and equipment include a fully equipped commercial kitchen with individual benches, 3 small scale kitchens, a pastry kitchen, a large-scale kitchen within the on-campus restaurant and bistro open daily, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, cleaning equipment, stock control procedures and documentation, food safety programs, policies and procedures and safety data sheets.

Key dates

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

Semester 2, 2025

Duration | 1 semester
When | Semester 2, 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: $1,200
  • Materials fee: $500

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 paying public. 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
  • BSBTWK501 Lead diversity and inclusion
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHKOP010 Plan and cost recipes
  • SITHKOP013 Plan cooking operations
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITHPAT017 Prepare and model marzipan
  • SITHPAT018 Produce chocolate confectionery
  • SITHPAT019 Model sugar-based decorations
  • SITHPAT020 Design and produce sweet showpieces
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP010 Plan and cost recipes
  • SITXCCS014 Provide service to customers
  • SITXWHS005 Participate in safe work practices

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 cooking of a number of required food items and present these to the assessor as part of the student’s assessment evidence. A key part of this process is taking into account teamwork, occupational health and safety and maintenance of kitchen standards of operation. The assessment methods include the demonstration of preparation, cooking and presentation of food items marked against an Observation Checklist. These methods have been chosen due to their practical hands-on preparation of food items as required by industry. 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, 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, 2026

Duration | 3 semesters
When | Semester 1, 2026
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: $3,000
  • Materials fee: $648

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 will have access to the commercial kitchen located on campus.

Year 10/11/12
SIT40721 Certificate IV in Patisserie - BHT2
3 semesters

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
  • BSBTWK501 Lead diversity and inclusion
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITHPAT017 Prepare and model marzipan
  • SITHPAT018 Produce chocolate confectionery
  • SITHPAT019 Model sugar-based decorations
  • SITHPAT020 Design and produce sweet showpieces
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHKOP010 Plan and cost recipes
  • SITXCCS015 Enhance customer service experiences
  • SITXFSA008 Develop and implement a food safety program

Assessment methods

The methods of assessment used in this course include:

Written questioning assessments and Structured Assessment – Assignment Style, to show the student’s knowledge.Direct Observation - Practical demonstration of skills in the small-scale kitchen, commercial kitchen reflecting current industry practises.Live Works – The simulated work environment will be achieved – on campus in commercial kitchens- Bentley Pines Training Restaurant

During the sessions, the students will perform the role of Pastry cooks, using a wide range of well-developed pastry skills, and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgment, work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

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 support materials/learning resources, assessment tools, online resources, lecturer developed PowerPoints and handouts, and access to Blackboard Learning Management System (LMS), fully equipped classrooms and commercial kitchens.

Facilities and equipment include a fully equipped commercial kitchen with individual benches, 3 small scale kitchens, a pastry kitchen, a large-scale kitchen within the on-campus restaurant and bistro open daily, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, cleaning equipment, stock control procedures and documentation, food safety programs, policies and procedures and safety data sheets.

Key dates

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

Semester 1, 2026

Duration | 1 semester
When | Semester 1, 2026
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: $1,200
  • Materials fee: $500

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 paying public. 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
  • BSBTWK501 Lead diversity and inclusion
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHKOP010 Plan and cost recipes
  • SITHKOP013 Plan cooking operations
  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITHPAT017 Prepare and model marzipan
  • SITHPAT018 Produce chocolate confectionery
  • SITHPAT019 Model sugar-based decorations
  • SITHPAT020 Design and produce sweet showpieces
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SITHCCC038 Produce and serve food for buffets
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHKOP010 Plan and cost recipes
  • SITXCCS014 Provide service to customers
  • SITXWHS005 Participate in safe work practices

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 cooking of a number of required food items and present these to the assessor as part of the student’s assessment evidence. A key part of this process is taking into account teamwork, occupational health and safety and maintenance of kitchen standards of operation. The assessment methods include the demonstration of preparation, cooking and presentation of food items marked against an Observation Checklist. These methods have been chosen due to their practical hands-on preparation of food items as required by industry. 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, 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.

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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 July 25, 2024