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:
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19 Apr 2021 at 02:00PM AEST
Box Hill Institute reserves the right to alter or delete details of a course offering, fees or other information provided
Full time: 12 months
After successful completion, you may wish to apply for positions as a pastry chef or patissier.
International students must have completed an Australian Year 11 or international equivalent with a pass.
PLEASE NOTE: Box Hill Institute only accept enrolments from international students who are 18 years of age or above at the time of course commencement.
A minimum IELTS overall score of 5.5 (Academic) or approved equivalent.
For other accepted tests, please visit the English Language Requirements page.
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
|Annual Tuition Fee||$15,460|
|Annual Service Fee||$166|
|Annual Material Fee||$1,008|
|Retain Course Items (Year 1)||$0|
|Estimated Annual Fee||$16,634|
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.
You will need to complete 22 units
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
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