Course Overview

About This Course

Develop your skills in patisserie with practical sessions on-site and in industry to learn artisan techniques of sugar and chocolate decorative work and modern gateaux.

Where You Can Study

Available Locations

555 La Trobe Street, Melbourne, Victoria, 3000

555 La Trobe St, MELBOURNE, VIC 3000

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Eligibility

Entry Requirements

General Requirements

No specific entry requirements mentioned on this page.

Career & Study Pathways

Where this takes you

Career Opportunities

With patisserie skills, you could be the next generation's desserts sensation and an asset to any international culinary team. Skills may lead to careers in an artisan bakery, a hotel or a French patisserie.

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Common Questions

Frequently Asked Questions

What practical experiences will I get during the Certificate IV in Patisserie?

Students undertake practical sessions on-site and in industry to learn artisan techniques of sugar and chocolate decorative work and modern gateaux. Melbourne students can also be part of the annual Angliss Patisserie High Tea, giving an opportunity to showcase creativity and skills.

Who teaches the Certificate IV in Patisserie at William Angliss Institute?

You will learn the art of pastry from experienced chefs and from patissiers about working in an artisan bakery, a hotel or a French patisserie.

Can I combine the Certificate IV in Patisserie with another qualification?

Yes, William Angliss Institute offers a dual qualification combining the Certificate III in Commercial Cookery (SIT30821) with the Certificate IV in Patisserie (SIT40721). This intensive course provides strong fundamental skills, practical experience and industry participation across commercial cookery and patisserie.

What is the course code for the Certificate IV in Patisserie?

The Certificate IV in Patisserie has the national course code SIT40721 and is delivered by William Angliss Institute, RTO No: 3045.

Where is William Angliss Institute located?

William Angliss Institute is located at 555 La Trobe Street, Melbourne, Victoria, 3000. The institute also has a Sydney campus. You can contact them on 1300 ANGLISS or +613 9606 2111.

Application

How to Apply

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!

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $50,000 to $60,000 per year

Early Career (2-5 years)AUD $60,000 to $75,000 per year

Mid-Level (5-10 years)AUD $75,000 to $95,000 per year

Career Paths

Commis ChefDemi Chef de PartieChef de PartieSous ChefHead Chef

Key Skills

Food preparation techniques (cutting, slicing, filleting, portioning, marinating)Cooking methods (roasting, grilling, braising, steaming, sautéing, poaching)Preparation of stocks, sauces, soups, and appetisersMeat, poultry, and seafood cookeryPastry, bread, cake, and dessert production

Full Course Overview

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