National code: SIT40721

Certificate IV in Patisserie

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Overview About this course

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.

Outcomes What You'll Gain

Learning Outcomes

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

Course Outcomes

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

Suitability Is This Course Right For You?

Entry requirements

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.

  • Apprenticeship

  • 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

  • Non-apprenticeship

  • There are no entry requirements for non-apprentices. You can enrol now.

Completion requirements

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.

Entry recommendations

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.

Pathways Future Career and Study Options

Career pathways

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.

Study pathways

Take your study further with other courses offered at TAFE NSW:

Previous study 0 Courses

Begin here to gain experience and confidence in this study area.

The Certificate IV in Patisserie does not have any pre-requisite courses.

Further study 0 Courses

Advance your skills to take your career to the next level

The Certificate IV in Patisserie does not have any post-graduate courses.

Related study 3 Courses

Strengthen your expertise and gain specialist skills to expand your employability.

Your experience counts

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.

Units Units taught in this course

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.

  • Roster staff SITXHRM008

  • Design and produce sweet showpieces SITHPAT020

  • Produce chocolate confectionery SITHPAT018

  • Plan cooking operations SITHKOP013

  • ... 7

TAFE NSW Services Facilities and Support

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

  • Scholarship programs – be supported as you explore your talents and fulfil your potential

  • Smarthinking - online access to a tutor

  • LinkedIn Learning – an online resource which offers innovative courses and tutorials to improve your personal and professional skills

  • Student associations – get social with our student community

Delivery Options Find a Location to Enrol

On campus, online and blended study environments; at TAFE NSW your learning works with your lifestyle. Heart your favourites, compare courses and discover what works for you.