Start building today!
Experience the Find the courses and unlock the true potential
78 weeks
On campus with some online (80% on campus, 20% online)
Full time · 3 days per week
27 Jan 2027
Course Overview
Where You Can Study
Brisbane
66 Ernest St, South Brisbane, QLD 4101
Student Information
Tuition Fee
Full fee $8,810 (Upgrade from Certificate III in Patisserie, 6 months)
Duration
6 months
Intakes
27 Jan 2027
Study Mode
On campus with some online (80% on-campus, 20% online)
Eligibility
Domestic Students:
International Students:
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
This unit describes the skills and knowledge required to lead diversity for a work area. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
Use food preparation equipment
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
Prepare dishes using basic methods of cookery
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
Work effectively in a commercial kitchen
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.
Prepare food to meet special dietary requirements
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.
Plan cooking operations
This unit describes the performance outcomes, skills and knowledge required to plan the production of food in commercial kitchens. It requires the ability to organise required food supplies for food production and supervise food production processes.
Produce cakes
This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.
Produce specialised cakes
This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.
Produce pastries
This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.
Produce yeast-based bakery products
This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.
Produce petits fours
This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.
Produce desserts
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
Prepare and model marzipan
This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.
Produce chocolate confectionery
This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres.
Model sugar-based decorations
This unit describes the performance outcomes, skills and knowledge required to prepare liquid sugar and to model sugar-based decorations. It requires the ability to design decorations and to pull, cast and blow sugar.
Design and produce sweet showpieces
This unit describes the performance outcomes, skills and knowledge required to design and produce sweet showpieces for display. It requires the ability to make all individual decorative components from individual or combined sugar, chocolate, pastillage and marzipan materials and to assemble the complete showpiece for display.
Manage conflict
This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
Manage finances within a budget
This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
Use hygienic practices for food safety
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
Participate in safe food handling practices
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
Coach others in job skills
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
Roster staff
This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
Lead and manage people
This unit describes the performance outcomes, skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
Receive, store and maintain stock
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.
Monitor work operations
This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
Implement and monitor work health and safety practices
This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
Produce basic bread products
This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.
Produce sweet yeast products
This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.
Produce artisan bread products
This unit of competency describes the skills and knowledge required to produce artisan bread products in a commercial baking environment.
Apply advanced finishing techniques for specialty cakes
This unit of competency describes the skills and knowledge required to research and apply a range of finishing and decorating techniques for specialty cakes in a commercial baking or professional decorating environment.
Enhance customer service experiences
This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations and take responsibility for resolving complaints.
Prepare and monitor budgets
This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.
Common Questions
The Certificate IV in Patisserie is delivered at TAFE Queensland's South Bank campus, in partnership with Le Cordon Bleu, where students have access to state-of-the-art facilities and passionate, industry-experienced teachers.
Students master a wide range of patisserie skills, from pastry fundamentals to intricate sugar and chocolate sculptures, as well as creating showpieces and entremets. The course blends industry-renowned expertise from Le Cordon Bleu with practical, hands-on learning.
Yes. The Certificate IV in Patisserie (SIT40721) can be part of a broader study pathway. For example, student Kiara Shim progressed from the Certificate III in Patisserie (SIT31021) to the Certificate IV in Patisserie (SIT40721), and then on to the Advanced Diploma in Hospitality Management (SIT60322).
Yes. Students have the opportunity to compete in events such as the WorldSkills Australia National Championships. TAFE Queensland student Kiara Shim competed in the Patisserie category at the 2025 WorldSkills National Championships and earned a bronze medal, crediting TAFE Queensland's facilities and mentors for her growth.
Students benefit from a strong community of passionate classmates and dedicated teachers through the TAFE Queensland and Le Cordon Bleu partnership. Kiara Shim described it as 'a second family,' highlighting that mentors support, push and help students uncover their capabilities both in and out of the classroom.
Application
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!
Processing time: Offer letter issued within approximately 1 business days.
Honestly I was lost when I first started looking at Australian colleges. There are just too many options and every agent gives you different info. A friend told me about FindTheCourses and within a week I had shortlisted 3 programs that actually matched my budget and visa situation. My advisor Sanjay was super helpful — never felt like I was being pushed into anything.
Priya Sharma
India
Master of Nursing · Griffith University
