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88 Weeks (Course Breaks Included). Students who have completed SIT31021 - Certificate III in Patisserie qualification will be able to complete the course within 40 weeks.
For Domestic students: face-to-face classroom-based and/or workplace training. For international students: face-to-face classroom based.
On-campus
Refer to Intake Dates
Course Overview
Where You Can Study
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Lead diversity and inclusion
Core unit
Use food preparation equipment
Core unit
Prepare dishes using basic methods of cookery
Core unit
Work effectively in a commercial kitchen
Core unit
Prepare food to meet special dietary requirements
Core unit
Plan cooking operations
Core unit
Produce cakes
Core unit
Produce specialised cakes
Core unit
Produce pastries
Core unit
Produce yeast-based bakery products
Core unit
Produce petits fours
Core unit
Produce desserts
Core unit
Prepare and model marzipan
Core unit
Produce chocolate confectionery
Core unit
Model sugar-based decorations
Core unit
Design and produce sweet showpieces
Core unit
Manage conflict
Core unit
Manage finances within a budget
Core unit
Use hygienic practices for food safety
Core unit
Participate in safe food handling practices
Core unit
Coach others in job skills
Core unit
Roster staff
Core unit
Lead and manage people
Core unit
Receive, store and maintain stock
Core unit
Monitor work operations
Core unit
Implement and monitor work health and safety practices
Core unit
Plan and cost recipes
Elective unit
Develop recipes for special dietary requirements
Elective unit
Provide service to customers
Elective unit
Transport and store food
Elective unit
Recruit, select and induct staff
Elective unit
Identify hazards, assess and control safety risks
Elective unit
Common Questions
The course duration is 88 weeks (course breaks included). However, students who have already completed the SIT31021 - Certificate III in Patisserie qualification will be able to complete the course within 40 weeks.
Yes, students must complete a minimum of 12 sessions (36 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing it meets the Institute requirements, otherwise the Institute will arrange the workplace for them.
International students must meet one of the following English language requirements: an Academic IELTS band score of 5.5 or equivalent, satisfactory completion of ELICOS at Upper Intermediate level, completion of an Australian Year 11 equivalent qualification from an English-speaking country (such as Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland), completion of any Australian AQF Certificate III or higher qualification, satisfactory completion of at least one semester of study in Australia in a tertiary course, or completion of a Placement Test devised and administered by VIT or a nominated accredited agency.
After achieving the Certificate IV in Patisserie, individuals could progress to a Diploma of Hospitality Management or other Diploma qualifications within the Hospitality training package. Employment pathways include working as a pastry chef, chef de partie, chef patissier, cake decorator, or dessert specialist in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops, or to run a small business in these sectors.
Students are required to purchase a Chef's Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.
Application
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Step 01
Enquire
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Step 02
Submit Documents
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Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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