Certificate IV in Patisserie

As part of the Certificate III in Patisserie, students are required to participate in practical placement — 2 days a week for 10 weeks in an Academia affiliated hotel. Academia has partnerships with some of Melbourne and Brisbane's most elite hotels and restaurants, including the Grand Hyatt Melbourne, The Langham Hotel, Park Hyatt Melbourne, Sofitel Brisbane, Hilton Brisbane, and many more. Academia will arrange your placement.

The Certificate III in Patisserie is offered at Academia's Melbourne campus (399 Lonsdale Street, Melbourne VIC 3000) and Brisbane campus (41 Raff Street, Spring Hill QLD 4000). Both campuses feature fully equipped training kitchens, demonstration kitchens, industrial equipment including mixers, bakery ovens and provers, designated computer areas, student PCs, spacious classrooms, and free internet access.

The course is delivered face-to-face through a combination of tutorials and workshops, and you may be able to study part of the theoretical portion online. Assessment methods include written tests, computer-based tasks, and assignments, as well as practical training in the on-campus patisserie kitchens.

Graduates of the Certificate III in Patisserie are prepared to work as a qualified cook who specialises in patisserie, including roles such as patisserie cook, dessert chef, or pastry chef in restaurants, cafes, hotels, tourism venues, or catering companies. You could even open your own custom cake or dessert business. The Certificate III is also a pathway to the Certificate IV in Patisserie, which can further lead to the Diploma and Advanced Diploma of Hospitality Management.

To achieve the Certificate III in Patisserie, students must complete 21 units in total: 15 core units and 6 elective units. The electives have been selected by Academia to be relevant to the work outcome for this qualification and include units such as Prepare food to meet special dietary requirements, Produce basic bread products, and Show social and cultural sensitivity.