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About the course
This Certificate IV in Patisserie develops advanced practical and supervisory skills for producing cakes, pastries, desserts, chocolate and sugar pieces in a commercial kitchen. You’ll refine creativity and attention to detail while learning to plan cooking operations and support kitchen leadership with skills in budgets, staffing, hygiene, food safety, and WHS. This qualification prepares you to perform confidently in professional patisserie settings at Certificate IV level. The programme emphasises applied skills, workplace readiness, and technical competency for industry entry.
Career outcome
Graduates can pursue roles in patisserie and commercial kitchen environments where specialised pastry production is required. You’ll be prepared to work as a patissier/pastry chef producing a wide range of pastries, cakes, desserts and confectionery for restaurants, hotels and patisseries, with skills that also support team-leading responsibilities. Common outcomes include work as a baker or pastry cook in hospitality venues aligned to Certificate IV training in patisserie. Preparing graduates for skilled employment, traineeships, and pathways to higher qualifications.
Living Costs in Perth**
Restaurant (Meal, Inexpensive Restaurant) A$ 17 - 23 |
Rent per Month (1 bedroom in City Centre) A$ 1,255 - 1,660 |
Rent per Month (1 bedroom Outside of Centre) A$ 866 - 1,146 |
Transportation (Daily) A$ 6 - 8 |
Utilities per Month (Electricity, Mobile & Internet) A$ 243 - 321 |
Average Salary***
