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.




National Code SIT40716
CRICOS Code 092303A
Study Areas Culinary Arts
Study Level Certificate IV
Course Type International TAFE Course
Campuses Box Hill Campus​​

Tuition Fee Type Estimated Fee
International Fee $9,775.00
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.

January and July

Full time: 6 months (after successful completion of Certificate III in Patisserie - 12 months)

Class times: 4 days per week

Box Hill

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. 

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

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 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

You will study 32 units

Code

Title

Hours

BSBDIV501 MANAGE DIVERSITY IN THE WORKPLACE 60.0

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BSBSUS401 IMPLEMENT AND MONITOR ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 40.0

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SITHCCC001 USE FOOD PREPARATION EQUIPMENT 25.0

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SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY 45.0

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SITHCCC011 USE COOKERY SKILLS EFFECTIVELY 50.0

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SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS 75.0

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SITHKOP005 COORDINATE COOKING OPERATIONS 100.0

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SITHPAT001 PRODUCE CAKES 24.0

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SITHPAT002 PRODUCE GATEAUX, TORTEN AND CAKES 60.0

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SITHPAT003 PRODUCE PASTRIES 24.0

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SITHPAT004 PRODUCE YEAST-BASED BAKERY PRODUCTS 42.0

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SITHPAT005 PRODUCE PETITS FOURS 30.0

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SITHPAT006 PRODUCE DESSERTS 100.0

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SITHPAT007 PREPARE AND MODEL MARZIPAN 24.0

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SITHPAT008 PRODUCE CHOCOLATE CONFECTIONERY 60.0

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SITHPAT009 MODEL SUGAR-BASED DECORATIONS 48.0

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SITHPAT010 DESIGN AND PRODUCE SWEET BUFFET SHOWPIECES 30.0

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SITXCOM005 MANAGE CONFLICT 20.0

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SITXFIN003 MANAGE FINANCES WITHIN A BUDGET 30.0

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SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

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SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES 40.0

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SITXHRM001 COACH OTHERS IN JOB SKILLS 20.0

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SITXHRM003 LEAD AND MANAGE PEOPLE 60.0

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SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS 10.0

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SITXMGT001 MONITOR WORK OPERATIONS 20.0

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SITXWHS003 IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES 30.0

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SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS 25.0

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SITXWHS002 IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS 30.0

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SITHFAB007 SERVE FOOD AND BEVERAGE 80.0

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SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE 30.0

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SITHKOP006 PLAN CATERING FOR EVENTS OR FUNCTIONS 40.0

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SITXCCS007 ENHANCE CUSTOMER SERVICE EXPERIENCES 40.0

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Last updated: June 21, 2019 10:01am