Certificate IV in Patisserie

The whole qualification, done

Every unit in the qualification:

• Student Assessment Pack for every unit (fillable PDF + Word)
• Trainer Guides, Learner Guides and Teaching Slides across the qualification
• SCORM eLearning course for every unit — upload straight into your LMS, completion and scores tracked
• Practical Observation, Third-Party Report, Competency Conversation, Work History and Self-Assessment
• Assessor Mapping for every unit — mapped to Elements, PCs, Knowledge and Performance Evidence
• RPL Assessment Tool Kit for the full qualification, with its own mapping workbook
• Training & Assessment Strategy (TAS) — four delivery variants (Word + PDF), a compliant framework ready for your RTO to complete
• Three Assessment Validation Checklists — unit-level, RPL kit and whole-of-qualification, aligned to the 2025 Standards
• LLND Profile for the qualification, an LLND Check for every unit, plus an enrolment LLND Placement Assessment — ACSF-aligned (Word + fillable PDF)
• Yours to keep — no licence keys, no subscriptions, no tracking. Editable files, unlimited use within your RTO

Every unit in SIT40721, all included

55 units: 26 core and 29 elective.

Core units 26

• BSBTWK501Lead diversity and inclusion
• SITHCCC023Use food preparation equipment
• SITHCCC027Prepare dishes using basic methods of cookery
• SITHCCC034Work effectively in a commercial kitchen
• SITHCCC042Prepare food to meet special dietary requirements
• SITHKOP013Plan cooking operations
• SITHPAT011Produce cakes
• SITHPAT012Produce specialised cakes
• SITHPAT013Produce pastries
• SITHPAT014Produce yeast-based bakery products
• SITHPAT015Produce petits fours
• SITHPAT016Produce desserts
• SITHPAT017Prepare and model marzipan
• SITHPAT018Produce chocolate confectionery
• SITHPAT019Model sugar-based decorations
• SITHPAT020Design and produce sweet showpieces
• SITXCOM010Manage conflict
• SITXFIN009Manage finances within a budget
• SITXFSA005Use hygienic practices for food safety
• SITXFSA006Participate in safe food handling practices
• SITXHRM007Coach others in job skills
• SITXHRM008Roster staff
• SITXHRM009Lead and manage people
• SITXINV006Receive, store and maintain stock
• SITXMGT004Monitor work operations
• SITXWHS007Implement and monitor work health and safety practices

Elective units 29

• BSBFIN401Report on financial activity
• BSBSUS211Participate in sustainable work practices
• FBPRBK3005Produce basic bread products
• FBPRBK3014Produce sweet yeast products
• FBPRBK4001Produce artisan bread products
• FBPRBK4005Apply advanced finishing techniques for specialty cakes
• HLTAID011Provide First Aid
• SIRXOSM002Maintain ethical and professional standards when using social media and online platforms
• SIRXOSM003Use social media and online tools
• SIRXOSM006Develop and manage social media and online strategies
• SIRXOSM007Manage risk to organisational reputation in an online setting
• SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes

Show all 29 elective units

• SITHCCC038Produce and serve food for buffets
• SITHCCC044Prepare specialised food items
• SITHFAB025Prepare and serve espresso coffee
• SITHFAB027Serve food and beverage
• SITHFAB038Plan and monitor espresso coffee service
• SITHKOP010Plan and cost recipes
• SITHKOP011Plan and implement service of buffets
• SITHKOP012Develop recipes for special dietary requirements
• SITHKOP014Plan catering for events or functions
• SITXCCS014Provide service to customers
• SITXCCS015Enhance customer service experiences
• SITXFIN008Interpret financial information
• SITXFSA007Transport and store food
• SITXFSA008Develop and implement a food safety program
• SITXINV007Purchase goods
• SITXINV008Control stock
• SITXWHS006Identify hazards, assess and control safety risks

Matched to the current release

Every order is confirmed against SIT40721's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.