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About the course
This dual qualification combines Certificate III and Certificate IV in Patisserie to build skills from foundational kitchen operations through to advanced patisserie techniques. You’ll learn to produce cakes, desserts and petit fours, then progress to pastries, artisan breads, chocolates and sugar work in training kitchens. The course also develops workplace capabilities such as customer service, budgeting and team leadership for Certificate-level patisserie training. The programme emphasises applied skills, workplace readiness, and technical competency for industry entry.
Career outcome
Graduates can pursue roles in commercial kitchens, bakeries, hotels and hospitality venues as a developing pastry professional. Typical outcomes include working as a chef patissier or chef de partie, supporting dessert and pastry production for service and events. The dual award supports progression from entry-level kitchen work to more advanced patisserie responsibilities within the culinary industry at Certificate level. Preparing graduates for skilled employment, traineeships, and pathways to higher qualifications.
Average Salary***
