About the course

The Certificate IV in Patisserie incorporates most of the core units of Certificate III in Patisserie, and builds on the skills and knowledge gained through these units.

　　In particular, you will learn the highly creative skills of producing Chocolate and Sugar products, using specialised equipment that is specific to chocolate and sugar production. The Certificate IV in Patisserie also reflects the role of an individual who has a supervisory role within the patisserie kitchen. Scholarships - View all scholarships Internships

　　

Start dates and prices

Course fees are indicative and should be used as a guide. Speak to a counsellor to get an accurate price.

　　Duration: 1 Year(s)Fees: Not available

Intake	Location
Term 1 (February), 2024	Melbourne
Term 1 (February), 2024	Brisbane
Term 2 (April), 2024	Melbourne
Term 2 (April), 2024	Brisbane
Term 3 (July), 2024	Melbourne
Term 3 (July), 2024	Brisbane
Term 4 (October), 2024	Melbourne
Term 4 (October), 2024	Brisbane
Term 1 (February), 2025	Brisbane
Term 1 (February), 2025	Melbourne
Term 2 (April), 2025	Melbourne
Term 2 (April), 2025	Brisbane
Term 3 (July), 2025	Melbourne
Term 3 (July), 2025	Brisbane
Term 4 (October), 2025	Melbourne
Term 4 (October), 2025	Brisbane
Term 1 (February), 2026	Melbourne
Term 1 (February), 2026	Brisbane
Term 2 (April), 2026	Melbourne
Term 2 (April), 2026	Brisbane
Term 3 (July), 2026	Melbourne
Term 3 (July), 2026	Brisbane
Term 4 (October), 2026	Melbourne
Term 4 (October), 2026	Brisbane

　　

How to apply

Application deadline:

This date isn’t available – speak to an IDP counsellor to get detailed information.

　　

Further information

Career outcomesIf you aren’t eligible for the above entry requirements, you might want to explore pathway options at Academia International. If you want to find out more, please speak to our counsellors.

　　Pathway options to study at this institution

　　

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