Certificate IV in Patisserie

The Certificate IV in Patisserie qualification covers the role and responsibilities of pastry chefs with a team leading or supervisory role in the kitchen. The individual operates independently, or sometimes with limited guidance to solve non-routine problems.

You will need to provide a range of evidence to assist your assessor to make a decision about your competence. The types of evidence you may be asked to provide can include:

• ID
• Resume
• Payslips/work contract/ABN if self-employed
• Letter of Employment
• Current employment contracts
• Letters of reference.
• Videos or photos of your work.
• Evidence of overseas qualifications.
• Transcripts or assessments from related previous qualifications.
• Apprenticeship papers.
• Temperature sheets 
• Cleaning schedules 
• Kitchen station task list 
• OHS requirements 
• Policies and procedures
• Food service safety forms 
• Preperation sheets
• Menus and recipes
• Transportation and storage documentation 

Once you are qualified, possible roles include:

• Chef de partie
• Chef patissier

• You can be certified anywhere in Australia with a nationally recognised qualification
• Have your certification within four weeks of evidence being received
• Gain accreditation from a reputable Registered Training Organisation
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• FMedge (RTO: 21504)