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1.3 Years
Online (instructor-led or self-study)
Online
21 Sep 2026
Course Overview
Where You Can Study
MOORABIN
Eligibility
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Dairy Substitution
Focus on plant-based dairy alternatives in patisserie.
Nut Butters & Spreads
Working with nut-based ingredients as alternatives.
Aeration, Egg Replacement
Techniques in aeration and replacing eggs in recipes.
Emulsion, Egg Replacement
Emulsification techniques using plant-based egg substitutes.
Plant-Based Pastry, Puff Pastry
Classic puff pastry made with plant-based ingredients.
Viennoiserie
Plant-based versions of traditional Viennoiserie.
Bread
Introduction to plant-based bread making.
Introduction to Setting Agents (Modern Tart)
Using setting agents in modern tart applications.
Setting Agents (Entremets)
Advanced use of setting agents in entremets.
Chocolate
Plant-based chocolate techniques and recipes.
Common Questions
There are two options: the Premium option at €1,785, which includes live discussions with the instructor each week, collaboration with fellow participants, personalised feedback on all assignments, a Certificate of Completion and Statement of Attainment, and access to learning materials for 6 months. The Self-Study option at €895 offers pre-recorded learning material, self-reflection assignments, a Certificate of Completion, and access to learning materials for 6 months, with immediate enrolment upon purchase.
No prior professional experience is required. Chefs and home cooks of all levels can enhance their knowledge and expertise learning a new approach to patisserie arts backed by health research.
The course incorporates new ingredients which are rapidly evolving the patisserie space, such as potato starch and inulin, and covers techniques in aeration, emulsification, thickening and setting. All recipes are plant-based, and the course also includes recipes which are gluten free and suitable for specific dietary requirements.
Participants are required to purchase ingredients to make each dish and submit images or videos of their creations as assessments. Ingredient and equipment lists are provided weekly, and each week participants are provided with step-by-step instructions for a selection of recipes linked to the weekly topics.
The next delivery date for the Premium (instructor-led) option commences 21 September 2026 and runs through to 29 November 2026, spanning 10 weeks.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
Honestly I was lost when I first started looking at Australian colleges. There are just too many options and every agent gives you different info. A friend told me about FindTheCourses and within a week I had shortlisted 3 programs that actually matched my budget and visa situation. My advisor Sanjay was super helpful — never felt like I was being pushed into anything.
Priya Sharma
India
Master of Nursing · Griffith University
