You must demonstrate through prior employment and training that you already possess the abilities and knowledge needed for the certification in order to receive a  Certificate IV in Patisserie

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.
• OHS/WHS policies and procedures
• Testing and diagnostic sheets 
• Safe work method statements 
• Job safety analysis
• Job cards
• Maintenance reports and service sheets 
• Quotes/invoices and stock orders 

• 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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This certification is in line with the work of pastry chefs, who create patisserie goods by utilising a broad variety of refined patisserie techniques and solid kitchen operations knowledge. They employ plans, policies, and procedures to direct work activities while working with some independence and minimal supervision. They also use discretion and judgment. Gain the certificate through RPL, by translating your talents and experience into a nationally acknowledged qualification