About the course

About the course

Advance your pastry chef career with our patisserie course, which provides you with the skills to confidently apply for roles, such as that of a pastry chef with a supervisory or team leader role in the kitchen.

Completing our patisserie course will position you to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Some of the amazing skills you'll learn in this course include how to:

  • prepare cakes and pastries
  • create gateaux, torten and cakes
  • make yeast-based bakery products
  • produce petits fours
  • prepare and model marzipan
  • design and produce sweet buffet showpieces

You'll also learn key skills to assist in the day-to-day running of a business, such as how to:

  • manage conflict
  • manage finances within a budget
  • coach others in job skills
  • lead and manage people
  • monitor work operations

If you're a citizen or permanent resident of Australia and meet the selection criteria, you may have the opportunity to complete a semester of this course overseas with one of our Global Education Network (GEN) partners in the United States of America or Canada. You must have a strong academic record and demonstrate your ability to represent Box Hill Institute in a professional manner.

Follow Box Hill Institute - Hospitality on Instagram Instagram

Course Details


Intake Dates & Course Length

January and July

Full time: 6 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

Student support
balance scales icon
Learn more about

study-life balance

Support services

Career Outcomes

This course provides you with the skills to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops, with possible roles including that of a chef de partie or chef patissier

Skills and Jobs Centres
Skills and Job Centres logo
Speak to a Career Advisor

Visit our Skills and Jobs Centres at each campus.

Find out More

Entry Requirements

You must have completed the Certificate III in Patisserie or equivalent with a pass. However we will consider relevant senior employment experience in the industry. 


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.


Direct entry

Recognition of Prior Learning is available.

Pathways & Accreditation

Successful completion enables you to apply for the Diploma of Hospitality Management then the Bachelor of Hospitality Management with credit for your previous study.

International students: you may wish to apply or packaged this course with the 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 4

Fees & Finance Options

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

Government Subsidised ConcessionGovernment Subsidised StandardFull Fee
Tuition Fee$1,042$5,209$19,604
Service Fee$166$166$166
Core Skills Support Fee$83$83$83
Material Fee$1,050$1,050$1,050
Retain Course Items$0$0$0
Total Course Estimate$2,341$6,508$20,903
Payable Estimate (at commencement)$1,869$4,149$12,024

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.

Student support
piggy bank with coin icon
Financial Support

Learn more about our financial support options

Learn about your options

Course Structure

You will need to study 32 units (including 16 units that will be completed as part of the SIT31016 Certificate III in Patisserie and the remaining 16 will be completed during your one semester of SIT40716 Certificate IV in Patisserie)

It is a Box Hill Institute requirement for students to have completed the SIT31016 Certificate III in Patisserie before enrolling in the SIT40716 Certificate IV in Patisserie.

people at desk icon
No question is too big or small.
Give us a call on 1300 269 445

Is this the course for you? 
Enrol now or enquire about this course.


Interested in Culinary Arts & Hospitality?
Discover more

Discover Culinary Arts & Hospitality