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SIT40721 Certificate IV in Patisserie

(Patisserie Pathway)


The qualification of SIT40721 Certificate IV in Patisserie reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops. This course aims to assist the students gain fundamental skills and competencies required to work within the hospitality sector. Students will develop the required skills to effectively operate in a patisserie environment and gain knowledge in kitchen operations and hospitality. This course provides a pathway to further qualifications and learning.

Indulge your passion for pastry with the SIT40721 Certificate IV in Patisserie qualification. This comprehensive course is designed to equip you with the skills and knowledge needed to excel in the art of patisserie.

Throughout the program, you will delve into the intricate world of pastry creation, learning everything from classical techniques to contemporary trends. From mastering the perfect puff pastry to crafting decadent desserts, our experienced trainers will guide you through every step of the journey.

Whether you aspire to become a professional pastry chef or simply want to elevate your baking skills, our patisserie program offers the perfect blend of hands-on experience and theoretical knowledge to help you succeed in the sweetest of careers.

Work Based Training at Global College Australasia: A Blend of Practical Skills and Real-World Experience

At Global College Australasia (GCA), we understand the importance of real-world experience in the culinary arts and hospitality industry. That’s why we offer a comprehensive work-based training program that integrates rigorous academic learning with practical workplace experience, forming a core component of our culinary courses.

A Thriving Learning Environment in the Heart of Perth

Nestled in the vibrant heart of Perth CBD, GCA boasts the prominent Allure Café that serves not only as a bustling eatery but also as a dynamic learning platform for our students. This cafe provides an invaluable opportunity for trainees to engage in kitchen supervision and manage time-critical food preparation tasks under real-world pressures. Students at GCA are immersed in a practical environment where they learn to navigate the fast-paced nature of culinary professions, from managing orders to delivering exquisite dishes to patrons.

Diverse Culinary Experiences and Quality Observations

Throughout your patisserie placements, students are required to demonstrate proficiency across a wide range of culinary tasks.

At both our café and all approved work placement locations, our faculty closely observes and evaluates the students’ practices. This direct oversight ensures that each student not only applies their learning effectively but also receives real-time feedback and guidance, enhancing their skills and preparing them for the demands of the culinary world.

At Global College Australia, we are committed to fostering the next generation of culinary and hospitality leaders. Our work-based training program is tailored to provide students with the practical skills needed to excel in their careers, backed by the experience of working in a real kitchen and handling real challenges.


We have two college campuses located in East Perth, which are directly behind each other at;

  • 176 Wellington Street, East Perth, Western Australia, Australia 6004.
  • 21 Moore Street, East Perth, Western Australia, Australia 6004.


All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days and maintain a minimum attendance of 80 percent.

Timings: 8:00 am to 4:30 pm

(Note: The scheduled course contact hours are the hours for which a student is enrolled in a course to attend classes, course-related information sessions, supervised study sessions, mandatory and supervised work-based training and examinations)

Recognition of Prior Learning (RPL)

RPL is available (on GCA application) to students with prior skills, knowledge, experience or qualifications obtained from formal studies or training, in a related area. RPL may reduce the duration or time needed for your course completion.


  • Nil.


  • Minimum of 18 years of age.
  • Successful completion of Year 10 schooling
  • Successful completion of SIT31021 Certificate III in Patisserie
  • GCA English test upon enrolment of the first course.

Please refer to for latest international student visa requirements and conditions if your intent to study on a student visa in Australia.


  • 1109476C


  • 26 Weeks (20 study weeks + 5-6 weeks holidays)

SIT40721 Certificate IV in Patisserie Packaging Rules

32 units must be completed:

26 core units

6 elective units,

Unit(s) in this course marked below with * have one or more prerequisite(s)


Course Content

BSBTWK501 Lead diversity and inclusion CORE
**SITHCCC023 Use food preparation equipment CORE
**SITHCCC027 Prepare dishes using basic methods of cookery CORE
**SITHCCC034 Work effectively in a commercial kitchen CORE
**SITHCCC042 Prepare food to meet special dietary requirements CORE
SITHKOP013 Plan cooking operations CORE
**SITHPAT011 Produce cakes CORE
**SITHPAT012 Produce specialised cakes CORE
**SITHPAT013 Produce pastries CORE
**SITHPAT014 Produce yeast-based bakery products CORE
**SITHPAT015 Produce petits fours CORE
**SITHPAT016 Produce desserts CORE
**SITHPAT017 Prepare and model marzipan CORE
SITHPAT018 Produce chocolate confectionery CORE
SITHPAT019 Model sugar-based decorations CORE
SITHPAT020 Design and produce sweet showpieces CORE
SITXCOM010 Manage conflict CORE
SITXFIN009 Manage finances within a budget CORE
**SITXFSA005 Use hygienic practices for food safety CORE
**SITXFSA006 Participate in safe food handling practices CORE
**SITXHRM007 Coach others in job skills CORE
SITXHRM008 Roster staff CORE
SITXHRM009 Lead and manage people CORE
**SITXINV006 Receive, store and maintain stock CORE
SITXMGT004 Monitor work operations CORE
SITXWHS007 Implement and monitor work health and safety practices CORE
SITXINV007 Purchase goods ELECTIVE
SITXFSA008 Develop and implement a food safety program ELECTIVE
**SITHKOP010 Plan and cost recipes ELECTIVE
**FBPRBK3005 Produce basic bread products ELECTIVE
**FBPRBK3014 Produce sweet yeast products ELECTIVE
**FBPRBK4001 Produce artisan bread products ELECTIVE


GCA Intake Dates 2024

  • July 15th 2024
  • Sep 16th 2024

Please email or further information.

GCA international admission requirements need to be met for admission into this course.

SIT40721 Certificate IV in Patisserie is offered by GCA as an advanced standing pathway course only (we are taking expressions of interest only for standalone course entry into this qualification currently). Contact GCA for more information. See:

On completion of SIT40721 Certificate IV in Patisserie the following courses are available (advanced standing pathway only) at GCA.

Patisserie Pathway leading to SIT50422 Diploma of Hospitality management.

Patisserie Pathway leading SIT60322 Advanced Diploma of Hospitality management

See Fees and charges on website here or contact or

Please refer to for latest international student visa requirements and conditions if your intent to study on a student visa in Australia.