OverviewAbout 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.
OutcomesWhat 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
SuitabilityIs 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 Connect Australia Provider (ACAP) 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.
PathwaysFuture 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 study0 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 study0 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 study2 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.
UnitsUnits 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.
Please note, not all specialty units are offered at every TAFE NSW location. It is highly recommended that you check with your preferred campus for information about the specialty units offered at that location.
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.
Lead diversity and inclusionBSBTWK501
Use food preparation equipmentSITHCCC023
Prepare dishes using basic methods of cookerySITHCCC027
Work effectively in a commercial kitchenSITHCCC034
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TAFE NSW servicesFacilities 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
Read&Write literacy and study support software is available free for all TAFE NSW students to use while studying on campus and at home
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
Info sessionsWant to know more?
There are a total of 6 information sessions planned for this course. They'll take place at different locations across the state.
You can select a study option below to see the sessions available. Or you can view all sessions related to Farming and Primary Production