This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

Course Structure

To receive this qualification you must complete 32 units, 26 core units and 6 elective units. 22 of the units would have been completed in the Certificate III in Patisserie.

Students attend college 20 hours per week over 2-3 days.

The course comprises of 6 stages, each comprising 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stage 5 and 6 each comprise of 10 weeks, with holidays in between.

Work-based Training (completed in the Certificate III)
As part of the course, student are required to complete 12 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your WBT.

Course Outcomes

Possible job roles include:

Chef de Partie
Chef Patissier