Certificate IV in Patisserie/Certificate III in Commercial Cookery

Chocolate Production
Communication Skills
Coordinate Cooking Operations
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Shortest full-time duration

1 year and 6 months

Available campus:


Graduates of this dual qualification will be equipped with skills in both commercial cooking and patisserie techniques. Students will learn fundamental skills and develop knowledge in a wide range of subjects to become job-ready. This course will provide students with hands-on experience in areas from the preparation and cooking of meats through to cost effective menu development. Students will also acquire an understanding of the fundamental skills required to commence a career in patisserie. Students will complete training across a variety of topics from basic methods of cookery through to decoration of cakes and cookies, hot and cold desserts, and petit fours. The course is delivered on site and with industry participation to create a blend of knowledge and practical experience.

Upon completion, students will be provided with a nationally recognised certificate which will provide opportunities to find employment in various national and international enterprises.
Graduate career opportunities

The type of careers this qualification leads to may include Qualified cook, Commis chef, Demi chef, Chef de partie, Pastry Chef, Head chef, Sous chef, Executive sous chef, Executive chef.

Course fees

Information about course fees for this course is available from here.

Scholarships available

Information about scholarships for this course is available here.


Pathways exist from this course into the Diploma and Advanced Diploma of Hospitality with academic credits of up to 6 months available.

Accredited code

SIT30816/40716 - Certificate IV in Patisserie/Certificate III in Commercial Cookery