Certificate IV in Patisserie

There are two study options: the Premium option (€1,785) includes live discussions with the instructor each week, interaction and collaboration with fellow participants, personalised feedback from the instructor on all assignments, and a Certificate of Completion and Statement of Attainment; the Self-Study option (€895) allows immediate enrolment and access to course materials to complete at your own pace, includes self-reflection assignments, and provides a Certificate of Completion. Both options provide access to learning materials for 6 months.

No prior professional experience is required — the course states that 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. Topics include dairy substitution, nut butters and spreads, egg replacement, plant-based pastry, puff pastry, viennoiserie, bread, setting agents, and chocolate.

Yes — 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 each week and submit images or videos of their creations as assessments. Ingredient and equipment lists are provided weekly.