Would you like to use your creativity to produce patisserie? Our patisserie course provides you with comprehensive training in all aspects of patisserie. With your new pastry skills, you’ll be ready for employment in restaurants, hotels, bakeries, pastry kitchens and confectioner’s shops.

In this cooking course, gain the culinary skills to make a variety of cakes, with a focus on both gluten free and dairy free products. Learn the 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.

You’ll also learn how to make a variety of bread doughs from white, wholemeal and sweet, working with a variety of commercial pastry and bakery equipment. Practise how to produce gateaux and petit fours, using various techniques and skills to create high-quality finishes that are of industry standard.

National Code SIT31016
CRICOS Code 092302B
Study Areas Culinary Arts
Study Level Certificate III
Course Type International TAFE Course
Campuses Box Hill Campus​​

Tuition Fee Type Estimated Annual Fee
International Fee $14,870.00
Service Fees Estimated Annual Fees
Service & Amenities* $155.00
Core Skills Support** $75.00
Annual Material Fees $1,008.00
Retain Course Items*** No fee applies

* Does not apply to VETiS or Short course students.

** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.

***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).

Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for 2019 and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.

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

A minimum IELTS overall score of 5.5 (Academic).

A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for Internet based.

For other accepted tests, please visit the English Language Requirements page.

January and July

Full time: 12 months

Box Hill

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


To assist prospective students to determine whether a course is suitable and appropriate for the individual needs the Institute and CAE 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.

Successful completion will enable you to apply for the Certificate IV in Patisserie or the Diploma of Hospitality specialising in Patisserie.

Direct entry. See how to apply or contact the international office.

This course is government accredited and has national recognition

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

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

Last updated: February 18, 2019 02:14pm