Be a part of the largest hospitality training centre in the Asia-Pacific region. Our professional kitchens are purpose built to industry standards to help you create the perfect patisserie.
TAFE NSW Australian Patisserie Academy
Established in 2014, the TAFE NSW Australian Patisserie Academy was designed to give food enthusiasts, culinary professionals, businesses and individuals the opportunity to immerse themselves in the wonderful world of patisserie.
Utilising the professional kitchens of TAFE NSW, the Academy team alongside international guest chefs, ensure you emerge with a dream patisserie skill set. From perfecting the art of cake decorating to baking the perfect sourdough, pulling exquisite sugar ribbons to creating one-of-a-kind chocolate show pieces, the Academy is dedicated to preserving the art of patisserie.
Classes are short, flexible and constantly changing to reflect industry trends. So whether you’re a passionate weekend baker or master chocolatier, there’s a course that’s your perfect mix.
TAFE NSW Australian Patisserie Academy is located at 250 Blaxland Road Ryde NSW 2112. Phone: 02 7920 4111
Why TAFE NSW Australian Patisserie Academy
Hands-on learning
Recognised for our hands-on approach to skills training, you’ll get practical experience making, creating and doing - not just watching.
Network with professionals
Connect with your expert teachers, international guest chefs and your peers. Form connections that will be invaluable throughout your career.
World-class facilities
Learn your craft in our professional kitchens and create patisserie in your own home or as a pâtissier in restaurants in Australia and internationally.
Showcase
State-of-the-art facilities
International guest chefs
Every year we open our kitchens to international guest chefs such as Stephaine Leroux, Johan Martin, Jean-Thomas Schneider, Karim Bourgi, Alexis Bouilet and Jordi Puigvert Colomer. These chefs share expertise and techniques to provide you with an in-depth learning experience that will add new skills to your patisserie repertoire.
Expert Mentors
Our team of talented chefs come from around the world and bring their own specialist skills and qualities to deliver engaging, inspiring and transformative experiences.
Features
- 16 commercial kitchens
- 2 demonstration kitchens
- Latest industry equipment
- Gift vouchers available
Services
- Supportive student services team
- Flexible study options
- Online shop for all your patisserie needs
Courses
Patisserie
From classic to contemporary, immerse yourself in one of our refined patisserie courses that promise to teach you how to create perfectly shaped and moulded pastries, ready for your own high tea. Read more >
Your imagination is your only limitation as you learn the latest styles in popular patisserie treats; macarons, eclairs and entremets.
If you would like to increase the complexity of your creations, undertake one of our advanced classes and create a contemporary croquembouche framed by nougatine and decorated with sugar flowers and ribbon.
Chocolate
Indulge in our heavenly chocolate courses, working with superior couverture chocolate. Read more >
Begin at the tempering stage and glide into hand dipped chocolate bars, truffles and seasonal chocolates.
If you are a connoisseur of all things chocolate, you can craft a masterful chocolate showpiece that is an expression of your professionalism and creativity in one extravagant creation.
Bakery
There's nothing better than the smell of freshly baked bread, and now you can revel in the wholesome aromas, as you learn classic bakery skills. Read more >
Follow the artisan bakery movement, try your hand at creating delicious pastries, sweet buns or flavoured breads in specific season courses, learn to knead your dough from scratch; and when it’s time, devour your hand crafted loaf of bread for lunch with a cup of of tea on the terrace.
Cake design + decorating
Get crafty with our cake design and decorating courses Read more >
Learn the foundational skills required in covering, decorating, piping, stencilling and colouring your cake, through to advanced techniques in figurines and modelling.
Sugar
Learn to cook, cast, pull and garnish to create your own sugar masterpiece with the Academy’s range of sugar courses. Read more >
Our expert teachers can instruct you in the foundations, or more advanced areas of sugar work. During our advanced classes you will learn the art of pastillage, sugar blowing, advanced flowers, moulding and creating simple showpieces.
Culinary
Master the culinary skills to create beautiful dishes that impress family and friends, and maybe ignite an ambition for a career in the kitchen. Read more >
With courses catering to beginners through to professionals, you can build an array of essential skills and knowledge and develop your talents to professionally prepare the perfect plate.
Our teachers
Luigi Stivaletta
Patisserie, Bread & Bakery, Chocolate & Sugar Artistry Specialist
Born into three generations of Italian bread and patisserie specialists, Luigi’s passion for the trade was in his blood. Luigi has a real passion for all things sweet; consequently, he is highly skilled across bread making, baking, patisserie, chocolate, sugar artistry and cake decorating. With a 16-year teaching history and a number of gold medals to his name in national and international World Skills competitions, Luigi is a versatile, passionate and talented teacher equipped with an all-encompassing technical skill set.
Emmanuel Lottefier
Patisserie, Sugar Artistry, Chocolate, Bread and Bakery Specialist
Emmanuel found his passion for patisserie at a very young age, growing up and learning his craft in Brussels, Belgium the chocolate capital of the world. Studying over a period of 5 years he became competent in the areas of patisserie, chocolate, confectionery, bread and sugar artistry. Chef Emmanuel was the winner of the “Most outstanding chef award” in Australia in 1993, he is also the recipient of numerous gold medals for his outstanding work in the areas of cakes, chocolate, petit fours and sugar artistry. Emmanuel represented Australia in the Coupe de Monde de la Patisserie (Pastry World Cup) in Lyon, France. He further represented Australia a the Mondial des Arts Sucres in Paris, France showcasing his Sugar Artistry skills. With extensive experience working in Belgium, France, Italy, Japan and Australia chef Emmanuel is not only an all-round accomplished pastry chef but also a much respected teacher.
Scott Astley
Patisserie and Chocolate Specialist
Scott commenced his training in the industry at the age of 15; training in high class patisseries, the passion for the trade his trade is unquestionable. Scott loves all thing to do we patisserie, especially chocolate. He has competed for Australian numerous times (Gelato world cup) as well as taking junior teams to The junior world pastry cup in Rimini Italy. Domestically he has been involved as a team captain for the Bake Skills competition for 10 years. His teaching career expands over 16 years which he feels it is just starting. Scott has trained with many great pastry chefs including: Stephane Leroux, Stephane Glacier, Amaury guichon, Janice Wong and Philppe Marand.
Sarah Oxborough
Bread, Patisserie, Cake Design and Decorations Specialist
Sarah commenced her culinary career by completing dual qualifications in both patisserie and bakery. Sarah showed her passion and commitment to her profession by competing in Bakeskills and Workskills and was the Australian team captain at Coupe de Monde de la Patisserie (World Pastry Cup) in 1997. After working in award-winning hotels and restaurants within Australia and the UK, Sarah commenced her career as an educator with a particular emphasis on bread and cake design.
Our graduates
Tom Marshal, Adelaide
The Art of Sourdough
"I have been a hobby baker for many years and this was the perfect course to give me the technical knowledge needed to take my passion further. It was awesome to work in a fully professional bakery kitchen!"
Martin Schulz, Brisbane
Modern entremets - Intermediate
"This is my sixth course at the TAFE NSW Australian Patisserie Academy! Working in the industry, it provided me with the perfect training ground for picking up new techniques, recipes and skills. I loved the complexity of the entremes in this course and I could apply this straight away in my workplace. Thank you, I’ll be back!"
Patricia Parle, Sydney
Buttercream Piping and Creative Floral Designs - level 1
"During my studies at TAFE NSW Australian Patisserie Academy, I gained more confidence using the piping tools, making delicious buttercream and the baking hints really helped me improve my base cakes. The course content and notes were fantastic and it definitely helped give my cake designs the extra dimension I had been looking for. My grandchildren's birthday cakes will now have greater impact!"
Kristen Wae - Sydney
5 day Patisserie Intensive, Foundation Skills Course
"From the minute I made contact with the school, I felt welcomed and cared for, and it continued for the duration of the course. What a thoroughly enjoyable, educational and amazing week I had - I learnt so much! In particular, I valued the fact that right from the beginning I had the feeling that there was no doubt that all of us would be able to achieve the outcomes with the available support and that made me relax and breathe! I highly recommend, what a blast!"
Wanda Wisniewska, Sydney
Classic Choux Pastry & Fillings
"I wanted to learn the secret of making choux pastry from a professional chef and chef Yves truly delivered that. I enjoyed the whole course learning all about the techniques, varieties and fillings. This course is an excellent choice in learning all about choux pastry."
Vivian Luong, NSW
5 Day Patisserie Intensive, Foundation Skills
"I loved the 5 day intensive patisserie course. Chef Yves was professional and taught me so many valuable skills and techniques to improve my current skill set. The class numbers were small and suitable enough for us to spend time with the teacher and classmates."
Lucy Frinsch, Canberra
Chocolate Connoisseur
"What an amazing course! The variety and learning outcomes were fantastic. This really helped me so much in getting my dream of working from home realised. Chef Deborah was a wealth of knowledge; she had all the technical answers and more. Thank you for a wonderful experience."