Course Description

This qualification 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.

Course Type

  • Vocational - Certificate 4

Study mode

  • On Campus / RPL

Start Date

  • Monthly Intakes Available


Entry Requirements

All international students must provide evidence of English proficiency equivalent to IELTS overall score of 5.5, be over 18 years of age and have completed Australian Year 12 or equivalent.

Course Structure

This course will continue to develop competencies in patisserie production and allow you to gain an understanding of topics such as restaurant desserts, modern gateaux, petit fours and sustainable practices. Practical sessions are provided on site and in industry where you will develop highly creative artisan skills such as sugar and chocolate decorative work. On graduation you will have job-ready skills to start your career in patisserie.

Course Units/Subjects

Career Opportunities

This qualification provides a pathway to work as 1) Chef de partie 2) Chef patissier

Government Assistance