Use your artistic flair to shape and mould chocolate bonbons and sugar confections as well as various gateaux, tortes, pastries, petit fours in this patisserie course. Fortify your career and confidently lead a pastry kitchen as a head pastry chef.
Through a mixture of theory and practical course work, learn to:
Manage stock and staff
Prepare cakes, tortes, pastries, desserts and petit fours
Model marzipan and sugar-based confections
Implement safe and hygienic food practices and work health and safety practices
Use food preparation equipment
Budget, plan and cost recipes
Gain practical experience and develop specialist skills that give you an advantage in the job market.
A nationally accredited Certificate IV qualification
Completion of 12 service periods in industry
Specialist skills to create chocolate confectionary and bonbons, sugar showpieces, sugar-based confectionery and marzipan modelling
The ability to manage a pastry kitchen
Confidence to follow your creative flair and develop pastry recipes
This course requires evidence of previous experience or study before you can enrol
TAFE NSW offers the Certificate IV in Patisserie as an apprenticeship. There may also be options available for you to study as a non-apprentice.
To be eligible for this course, you must:
Be employed as an apprentice in the patisserie industry
Register with an Apprenticeship Network Provider (ANP) who will support your application
There are no entry requirements for non-apprentices. You can enrol now.
During your study you’ll need to provide your teacher with the following evidence:
A Language, Literacy and Numeracy (LLN) skills test and achieve a score of 15 across the five bands of literacy and 3 across one band of numeracy. This skills test helps us to understand your individual study needs and to provide you with the appropriate support for your study success.
To be prepared for this course, we recommend that you have:
A desire to lead a pastry kitchen
A passion for cooking and being creative with food
Strength and stamina to work long hours
The ability to be an early riser to enjoy a professional career as a pastry chef
An interest in making pastries and in leading others
The ability to supply your own chef uniform and toolkit. Your teacher will provide you with a complete list before the start of class.
TAFE NSW is committed to meeting the learning needs of every community. Meeting these needs can mean there are additional entry requirements at different campus locations. Check your preferred location for further requirements. If you need help preparing for study, contact us to find out how we can support you.
Our graduates go onto roles like: pastry/patisserie chef, sous chef in the pastry section, executive or head patisserie/pastry chef and small business owner.
Take your study further with other courses offered at TAFE NSW:
The Certificate IV in Patisserie does not have any pre-requisite courses.
The Certificate IV in Patisserie does not have any post-graduate courses.
At TAFE NSW, we recognise your previous study and work experience. You can apply for recognition of prior learning or a credit transfer with any of our courses. If you're successful you'll get your qualification faster.
Courses are made up of a combination of both core and specialty units. In the Certificate IV in Patisserie qualification, you’ll need to successfully complete 32 units of competency, including 26 core and 6 speciality units.
Core units are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.
TAFE NSW provides support services across all campus locations and online. Whatever your needs or circumstances, we have the people, resources, counselling and facilities to support you in focusing on your studies.
TAFE NSW Disability Support Service
TAFE NSW Language, Literacy and Numeracy (LLN) support
TAFE NSW Aboriginal Support; Learner support (ABE)
TAFE NSW Careers, Counselling and Pathways Service
TAFE NSW Libraries
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