About the course

About the course

Our patisserie course provides comprehensive training in all aspects of the trade. With your new pastry skills you’ll be ready for employment in restaurants, hotels, bakeries, pastry kitchens and confectioners' shops.

In our patisserie course, you'll learn:

  • to make a variety of cakes, with a focus on gluten and dairy-free products
  • techniques for a range of pastries including croissants, fruit tartlets, danishes and éclairs
  • develop your ability to identify cake and pastry faults and know how to troubleshoot them
  • to make a variety of bread doughs from white, wholemeal and sweet, working with a variety of commercial pastry and bakery equipment
  • how to produce gateaux and petit fours using various techniques and skills to create high-quality industry-standard finishes
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Course Details

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Intake Dates & Course Length


January and July

Full time: 12 months

This is a blended delivery course which will include a combination of online, remote and face to face delivery. Blended learning can involve a range of online programs and resources including StudentWeb, Microsoft Teams, Cisco Webex, Skype, specific industry platforms, pre-recorded sessions, assigned reading, tutorials, discussion boards, and online activities. Blended learning also involves face-to-face attendance at classes or practical placements.

For information regarding dates such as enrolment, orientation and study breaks please visit the Academic Calendars page

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Career Outcomes


After successful completion, you may wish to apply for positions as a pastry chef or patissier.

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Entry Requirements


You must have Australian Year 11 or equivalent with a pass. Relevant senior employment experience in the industry will be considered.

PRE-TRAINING REVIEW

To assist prospective students to determine whether a course is suitable and appropriate for the individual needs, Box Hill Institute will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.

A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.

Applying


Direct entry

Recognition of Prior Learning is available.

Pathways & Accreditation


Successful completion enables you to apply for the Certificate IV in Patisserie or the Diploma of Hospitality Management (Specialising in Patisserie).

International students: you may wish to apply or package this course with the Certificate IV in Patisserie, Diploma of Hospitality Management (Specialising in Patisserie) and the Bachelor of Hospitality Management at Box Hill Institute.

This course is government accredited and has national recognition

The qualification is aligned with the Australian Qualification Framework (AQF) level 3

Fees & Finance Options


This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments

Government Subsidised ConcessionsGovernment Subsidised StandardFull Fee
Tuition Fee$526$2,628$10,188
Service Fee$166$166$166
Core Skills Support Fee$83$83$83
Material Fee$1,008$1,008$1,008
Retain Course Items$0$0$0
Total Course Estimate$1,783$3,885$11,445
Payable Estimate (at commencement)$1,783$3,885$11,445

Retain Course Items are purchased once by the student prior to commencing. Those items then become the property of the student. Fees listed are at 2021 rates and may increase annually over the duration of delivery. The student tuition fees listed are subject to change given individual circumstances at enrolment. For more information please contact our Course Advisors on 1300 BOX HILL.

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