Certificate IV in Patisserie
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.
|Study Level||Certificate IV|
|Course Type||International TAFE Course|
|Campuses||Box Hill Campus|
|Tuition Fee Type||Estimated Fee|
|Service Fees||Estimated Annual Fees|
|Service & Amenities*||$155.00|
|Core Skills Support**||$75.00|
|Annual Material Fees||$1,857.80|
|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.
Successful completion of Certificate III in Patisserie or equivalent.
A minimum IELTS overall score of 5.5 (Academic) with no band less than 5.0. A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for Internet based, or approved equivalent.
For other accepted tests, please visit the English Language Requirements page.
Full time: 6 months (after successful completion of Certificate III in Patisserie - 12 months)
Class times: 4 days per week
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 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 enables you to apply for the Diploma of Hospitality Management then the Bachelor of Hospitality Management with credit for your previous study
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 4
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