Certificate IV in Patisserie

The Certificate IV in Patisserie at Holmesglen provides hands-on training in Melbourne's top simulated commercial kitchens. Perfect for aspiring pastry chefs, this course covers specialised techniques in chocolate, desserts, cakes, pastries, and buffet showpieces. Students also gain skills in food safety, dietary requirements, and team management, preparing them for diverse patisserie career opportunities. This practical, non-apprenticeship program is ideal for those seeking a professional patisserie qualification. Learners will be involved in a two-week practical placement. This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

Along with the focus on pâtissier skills, key studies in leadership, supervision, food safety and kitchen management provide the skills and knowledge to take on a team leading or supervisory role. The course is taught through a blend of classroom and practical training in Holmesglen's modern commercial kitchens. On completing the course, graduates will be well-positioned to find employment across a wide range of enterprises where patisserie products are prepared and served, including patisseries, cake decorating venues, bakeries, cake and pastry production businesses, restaurants, hotels, cafes, and coffee shops — or to establish their own patisserie business.