Certificate IV in Patisserie
Course Overview
This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.
Course Structure
To receive this qualification you must complete 32 units, 26 core units and 6 elective units. 22 of the units would have been completed in the Certificate III in Patisserie. You will attend college 20 hours per week over 2 days (excluding student supervised study).
The course comprises of 6 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stage 5 and 6 each comprise of 10 weeks, with holidays in between.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Applicants must be 18 years or older. |
| Academic Entry Requirements | Successful completion of Year 11 studies or equivalent. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | IELTS 5.5 or equivalent. |
Career Opportunities
Possible job roles include:
- Chef de Partie
- Chef Patissier
Internship or Work Placements
As part of the course, student are required to complete 24 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your WBT.