Certificate IV in Patisserie
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 assistance and guidance from others and use discretion to solve non-routine problems.
Individuals with this qualification may have titles including chef pâtissier or chef de partie and are able to perform roles such as:
- Supervising the pastry kitchen in a large hotel
- Supervising the pastry kitchen in a catering operation
- Supervising a small patisserie
The SIT40716 Certificate IV in Patisserie qualification is made up of 32 units of competency, that includes 26 core units and 6 elective units.
Qualification Awarding Body
Qualification is awarded by our partner institution Australian National Institute of Business and Technology (ANIBT) based in Melbourne, Australia, ANIBT is one of the leading Hospitality Training provider in Australia.
How to Apply?
Tell us a little about yourself and we’ll help with the rest.
After you submit your inquiry, an admissions representative will contact you and will help you to complete the process.