Certificate IV in

The Certificate IV in Patisserie is a comprehensive vocational program for aspiring pastry chefs. It focuses on hands-on learning of various patisserie techniques, menu design, and food safety. Graduates are equipped with the skills to create visually appealing and delicious desserts, suitable for careers in restaurants, pastry shops, and hotels.

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Student Type

Learning Mode


  • Melbourne

Next intake:

  • 22-July-2024
  • 07-Oct-2024


  • 88 Weeks (Course Breaks Included)


  • $15,919
Am I a Domestic or International Student?
You are considered a 'domestic' student for application purposes if: You are an Australian citizen; You are a New Zealand citizen (or dual citizenship holders of either Australia or New Zealand); You are an Australian permanent resident; You are an Australian permanent humanitarian visa holder. *If you don't hold one of the above visas or citizenships, you will apply as an international student.
Quality Education Since 1998

Certificate IV in Patisserie

The Certificate IV in Patisserie is a hands-on culinary program that trains students in pastry making and dessert preparation. It covers various patisserie techniques, menu design, and food safety. Graduates are equipped with the skills to create visually appealing and delicious desserts, suitable for careers in restaurants, hotels, and pastry shops.

Program Highlights

The Certificate IV in Patisserie is an immersive culinary program that provides hands-on training in various patisserie techniques, menu design, and food safety. Students are encouraged to unleash their creativity and artistic flair while crafting visually stunning and delectable desserts.
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Hands-on Training

The course offers practical, hands-on training in a wide range of patisserie techniques, allowing students to gain valuable experience in baking, cake decorating, and dessert preparation.

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Comprehensive Curriculum

Students are exposed to a comprehensive curriculum covering menu design, ingredient selection, food safety, and hygiene, ensuring they are well-rounded and industry-ready professionals.

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Creativity and Artistry

The program encourages students to develop their creativity and artistic flair, enabling them to craft visually appealing and aesthetically pleasing desserts.

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Industry-Relevant Skills

Graduates acquire the skills needed to work in various culinary establishments, such as restaurants, hotels, pastry shops, and catering companies, meeting the demands of the dynamic food industry.

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Industry-Relevant Skills

Acquire industry-relevant skills that are in high demand, positioning yourself for a rewarding career in the construction sector.

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Career Opportunities

The program opens doors to exciting career opportunities as pastry chefs, cake decorators, and dessert specialists in the culinary and hospitality sectors.

Open doors to opportunities around the world

Earn a degree that will elevate your international career prospects. Build a global network with students from many countries around the world.


Course Overview

The Certificate IV in Patisserie is a comprehensive culinary program that focuses on providing students with the skills and knowledge required to excel in the art of pastry making and dessert preparation. This hands-on course covers a wide range of patisserie techniques, including baking, cake decoration, and the creation of intricate confections. Students also learn about menu design, ingredient selection, and food safety, ensuring they are well-rounded and capable of meeting industry standards.

The curriculum emphasizes creativity and encourages students to develop their artistic flair, allowing them to craft visually appealing and aesthetically pleasing desserts. Throughout the program, students are exposed to the latest industry trends and innovations, keeping them abreast of changing consumer preferences. Practical experience is an integral part of the course, and students may have the opportunity to participate in internships or work placements, applying their skills in real-world kitchen environments.

Upon completion of the Certificate IV in Patisserie, graduates can pursue diverse career paths as pastry chefs, cake decorators, and dessert specialists in restaurants, hotels, pastry shops, and catering companies. The program also prepares them for entrepreneurship, should they choose to start their own patisserie business. With experienced faculty, industry-relevant skills, and a strong focus on creativity, this course equips students with the expertise needed for a successful and fulfilling career in the dynamic field of patisserie.

Course Name : SIT40721 - Certificate IV in Patisserie
CRICOS Code : 109461K
Duration : 88 weeks
(Student who has completed SIT31021 - Certificate III in Patisserie qualification will be able to complete the course within 40 weeks)
Intake : Refer to Intake Dates
Work placement : Students must complete minimum of 12 sessions (36 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT.
Target Group : International students over the age of 18 who wish to enter the hospitality industry as a Patisserie chef.

Resources and Materials

Students are required to purchase a Chef’s Uniform, Toolkit, and Safety boots. Prescribed textbooks, workbooks, and printed materials are also required.

Delivery Mode
  • For Domestic students: face-face classroom-based and/or workplace training
  • For international students: face-face classroom based.
Course Requirement
  • Completion of senior high school to the Australian Year 11 or equivalent
  • Mature age students can also enter based on an interview with VIT staff

Minimum Age Requirement

18 years or older at commencement of course.

Minimum English Language Requirement

  • Cert III in EAL / Academic IELTS band score of 5.5 or equivalent
  • Satisfactorily completed ELICOS at to at least Upper Intermediate level
  • Completed equivalent of Australian Year 11 qualification from any of the English speaking countries such as Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
  • Completion of any Australian AQF Certificate III or higher qualification
  • Satisfactorily completion of at least one semester of study in Australia in a tertiary course (satisfactorily for this purpose would mean that the applicant has completed 50% or more of the semester load)
  • Completed a Placement Test devised and administered by VIT or a nominated accredited agency

Our campus locations


157-161 Gloucester Street, The Rocks, Sydney 2000


Level 14, 123 Queen Street

Level 6-10, 235 Queen Street

Level 6, 118 Queen Street


Level 1, 191 Ryrie St, Victoria 3220


Level 2, 112 Rundle Mall, South Australia 5000

14 Adam Street, Hindmarsh, South Australia 5007

Course Structure

The Certificate IV in Patisserie offers a comprehensive and hands-on program for aspiring pastry chefs. Students learn various patisserie techniques, cake decoration, and menu design while focusing on food safety and kitchen operations. With practical training and industry placements, graduates are well-prepared for rewarding careers in restaurants, hotels, and pastry shops.

Lead diversity and inclusion

Use food preparation equipment

Prepare dishes using basic methods of cookery

Work effectively in a commercial kitchen

Prepare food to meet special dietary requirements

Plan cooking operations

Produce cakes

Produce specialised cakes

Produce pastries

Produce yeast-based bakery products

Produce petits fours

Produce desserts

Prepare and model marzipan

Produce chocolate confectionery

Model sugar-based decorations

Design and produce sweet showpieces

Manage conflict

Manage finances within a budget

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Roster staff

Lead and manage people

Receive, store and maintain stock

Monitor work operations

Implement and monitor work health and safety practices

Plan and cost recipes

Develop recipes for special dietary requirements

Provide service to customers

Transport and store food

Recruit, select and induct staff

Identify hazards, assess and control safety risks

Employment Pathway

This qualification provides a pathway to work in restaurants, and coffee shops.
Possible job titles include:

  • chef de partie
  • chef patissier

Training Pathways

Individuals may enter SIT40721 Certificate IV in Patisserie with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.

Assessment Methods

The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.

Recognition of Prior Learning and Credit Transfer

For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected]

Recommended Pathways

Pathways into the qualification

Individuals may enter Certificate IV in Patisserie qualification with limited or no vocational experience and without a lower-level qualification.

Pathways from the qualification

After achieving Certificate IV in Patisserie, individuals could progress to Diploma of Hospitality Management, or other Diploma qualifications within the Hospitality training package.

Employment pathways from the Qualification

This qualification provides a pathway to work as a chef in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops or to run a small business in these sectors

  • Possible job title includes – Patisserie chef

Course Credit

Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.


Your Certificate IV in Patisserie career outlook

The Certificate IV in Patisserie opens up promising career paths for graduates in the culinary world. With specialised training and practical experience, individuals can pursue various roles such as pastry chefs, cake decorators, dessert specialists, and even bakery owners. As pastry chefs, they showcase their skills in creating a wide array of delectable pastries, cakes, and desserts in restaurants, hotels, and pastry shops. Those with a flair for artistic cake decoration can thrive in the role of cake decorators, crafting visually stunning and customized cakes for special occasions.

Dessert specialists focus on innovation, creating unique and enticing dessert offerings for restaurants and dessert cafes, while entrepreneurial graduates may venture into owning and managing their own patisserie businesses.

The demand for skilled patisserie professionals remains consistent in the culinary industry, providing graduates with diverse opportunities to showcase their creativity and expertise. Whether working in renowned establishments or exploring entrepreneurial ventures, the Certificate IV in Patisserie equips individuals with the knowledge and skills needed to excel in this artful culinary field..

Pastry Chef

As a pastry chef, individuals with a Certificate IV in Patisserie can work in various culinary establishments, such as restaurants, hotels, and bakeries. They are responsible for creating and crafting a wide range of delicious pastries, cakes, and desserts. Their role involves perfecting recipes, overseeing kitchen operations, and ensuring the highest quality and presentation of their sweet creations.

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Cake Decorator

Graduates with expertise in cake decoration can pursue a career as a cake decorator. They find opportunities in specialty cake shops, bakeries, and catering companies, where they use their artistic flair to design and adorn visually stunning and customized cakes for special events, weddings, and celebrations.

Dessert Specialist

Dessert specialists focus on developing innovative and unique dessert offerings for restaurants, dessert cafes, and catering services. With their creativity and knowledge of patisserie techniques, they curate enticing dessert menus, elevating the dining experience for customers with delectable sweet treats that leave a lasting impression.

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