IT40716 – Certificate IV in Patisserie CRICOS – 095442K

Course Overview

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. Graduates are equipped to work in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Individuals use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

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.

Entry Requirement

All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:


Course Duration

This is a 104 week course consisting of 20 hours of training per week.

Work Placement

It is essential that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment. This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.