SIT40721 | 118338E

Certificate IV in Patisserie

Gain the technical skills to advance your career as a Chef Patissier. This course is ideal for anyone passionate about the art of baking and desserts-whether you're already working in hospitality, looking to specialise, or seeking a fresh start in a creative and in-demand field.

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STUDY LOCATIONS Greater Brisbane

WAYS TO STUDY On campus International

NEXT INTAKE Start date: 27 Jan 2026 Duration: 6 months View all intakes

WHAT YOU'LL PAY

Full Fee

$8,530 - $24,155

International

$11,000 - $30,600

Course overview

Refine your patisserie skills and step into a rewarding career with this hands-on course designed for aspiring chef pâtissiers. You'll master the art of pastries, desserts, breads, chocolates, and sugar work, while gaining real-world experience in our fully equipped training kitchens.
Alongside practical techniques, you'll develop essential skills in kitchen operations, budgeting, staff management, and customer service-preparing you for leadership roles in the hospitality industry.
With demand for chef pâtissiers growing across Australia, this course gives you the expertise and confidence to pursue skilled employment in top kitchens.

Course outcome:

SIT40721 Certificate IV in Patisserie

What you will study

The successful achievement of this qualification requires you to complete all core and 6 elective units from the list below.

UNIT CODE
UNIT NAME

UNIT CODE
BSBTWK501

Lead diversity and inclusion

UNIT CODE :
BSBTWK501

Unit description :
This unit describes the skills and knowledge required to lead diversity for a work area. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
UNIT NAME
Lead diversity and inclusion

UNIT CODE
SITHCCC023

Use food preparation equipment

UNIT CODE :
SITHCCC023

Unit description :
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Use food preparation equipment

UNIT CODE
SITHCCC027

Prepare dishes using basic methods of cookery

UNIT CODE :
SITHCCC027

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare dishes using basic methods of cookery

UNIT CODE
SITHCCC034

Work effectively in a commercial kitchen

UNIT CODE :
SITHCCC034

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Work effectively in a commercial kitchen

UNIT CODE
SITHCCC042

Prepare food to meet special dietary requirements

UNIT CODE :
SITHCCC042

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare food to meet special dietary requirements

UNIT CODE
SITHKOP013

Plan cooking operations

UNIT CODE :
SITHKOP013

Unit description :
This unit describes the performance outcomes, skills and knowledge required to plan the production of food in commercial kitchens. It requires the ability to organise required food supplies for food production and supervise food production processes.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Plan cooking operations

UNIT CODE
SITHPAT011

Produce cakes

UNIT CODE :
SITHPAT011

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce cakes

UNIT CODE
SITHPAT012

Produce specialised cakes

UNIT CODE :
SITHPAT012

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce specialised cakes

UNIT CODE
SITHPAT013

Produce pastries

UNIT CODE :
SITHPAT013

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce pastries

UNIT CODE
SITHPAT014

Produce yeast-based bakery products

UNIT CODE :
SITHPAT014

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce yeast-based bakery products

UNIT CODE
SITHPAT015

Produce petits fours

UNIT CODE :
SITHPAT015

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce petits fours

UNIT CODE
SITHPAT016

Produce desserts

UNIT CODE :
SITHPAT016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce desserts

UNIT CODE
SITHPAT017

Prepare and model marzipan

UNIT CODE :
SITHPAT017

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and model marzipan

UNIT CODE
SITHPAT018

Produce chocolate confectionery

UNIT CODE :
SITHPAT018

Unit description :
This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce chocolate confectionery

UNIT CODE
SITHPAT019

Model sugar-based decorations

UNIT CODE :
SITHPAT019

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare liquid sugar and to model sugar-based decorations. It requires the ability to design decorations and to pull, cast and blow sugar.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Model sugar-based decorations

UNIT CODE
SITHPAT020

Design and produce sweet showpieces

UNIT CODE :
SITHPAT020

Unit description :
This unit describes the performance outcomes, skills and knowledge required to design and produce sweet showpieces for display. It requires the ability to make all individual decorative components from individual or combined sugar, chocolate, pastillage and marzipan materials and to assemble the complete showpiece for display.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Design and produce sweet showpieces

UNIT CODE
SITXCOM010

Manage conflict

UNIT CODE :
SITXCOM010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
UNIT NAME
Manage conflict

UNIT CODE
SITXFIN009

Manage finances within a budget

UNIT CODE :
SITXFIN009

Unit description :
This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
UNIT NAME
Manage finances within a budget

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXFSA006

Participate in safe food handling practices

UNIT CODE :
SITXFSA006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
UNIT NAME
Participate in safe food handling practices

UNIT CODE
SITXHRM007

Coach others in job skills

UNIT CODE :
SITXHRM007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
UNIT NAME
Coach others in job skills

UNIT CODE
SITXHRM008

Roster staff

UNIT CODE :
SITXHRM008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
UNIT NAME
Roster staff

UNIT CODE
SITXHRM009

Lead and manage people

UNIT CODE :
SITXHRM009

Unit description :
This unit describes the performance outcomes, skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
UNIT NAME
Lead and manage people

UNIT CODE
SITXINV006

Receive, store and maintain stock

UNIT CODE :
SITXINV006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Receive, store and maintain stock

UNIT CODE
SITXMGT004

Monitor work operations

UNIT CODE :
SITXMGT004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
UNIT NAME
Monitor work operations

UNIT CODE
SITXWHS007

Implement and monitor work health and safety practices

UNIT CODE :
SITXWHS007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
UNIT NAME
Implement and monitor work health and safety practices

UNIT CODE
UNIT NAME

UNIT CODE
FBPRBK3005

Produce basic bread products

UNIT CODE :
FBPRBK3005

Unit description :
This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.
UNIT NAME
Produce basic bread products

UNIT CODE
FBPRBK3014

Produce sweet yeast products

UNIT CODE :
FBPRBK3014

Unit description :
This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.
UNIT NAME
Produce sweet yeast products

UNIT CODE
FBPRBK4001

Produce artisan bread products

UNIT CODE :
FBPRBK4001

Unit description :
This unit of competency describes the skills and knowledge required to produce artisan bread products in a commercial baking environment.

Pre-requisite unit :
FBPRBK3005
UNIT NAME
Produce artisan bread products

UNIT CODE
FBPRBK4005

Apply advanced finishing techniques for specialty cakes

UNIT CODE :
FBPRBK4005

Unit description :
This unit of competency describes the skills and knowledge required to research and apply a range of finishing and decorating techniques for specialty cakes in a commercial baking or professional decorating environment.
UNIT NAME
Apply advanced finishing techniques for specialty cakes

UNIT CODE
SITXCCS015

Enhance customer service experiences

UNIT CODE :
SITXCCS015

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations and take responsibility for resolving complaints.
UNIT NAME
Enhance customer service experiences

UNIT CODE
SITXFIN010

Prepare and monitor budgets

UNIT CODE :
SITXFIN010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.
UNIT NAME
Prepare and monitor budgets

Note: For some courses, not all electives are available at all campuses.

Ways to study

Choose your study location

On campus with some online

You’ll primarily learn face to face with a teacher in one of our learning spaces such as a classroom or simulated workplace environment. Some of your training may also take place via video or Zoom. Learn more
View comparison chart

CAMPUS	STUDY MODE	START DATE	DURATION	WORKLOAD	WHAT YOU'LL PAY
South Bank	On campus with some online	27 Jan 2026	18 months	Full time 3 days per week	Full fee: $24,155 This is the total course fee. Read more about student loans and payment plans. More Apply
South Bank On campus with some online Online Time How much of the course will be delivered online. 20% On Campus Time 80% START DATE The date the course starts. Apply early as intakes fill up quickly. 27 Jan 2026 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 18 months The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Full time 3 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Full fee: $24,155 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply
South Bank	On campus with some online	27 Jan 2026	6 months	Completed Certificate III in Patisserie \| Full time 3 days per week	Full fee: $8,530 This is the total course fee. Read more about student loans and payment plans. More Apply
South Bank On campus with some online Online Time How much of the course will be delivered online. 20% On Campus Time 80% START DATE The date the course starts. Apply early as intakes fill up quickly. 27 Jan 2026 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 6 months The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Completed Certificate III in Patisserie \| Full time 3 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Full fee: $8,530 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply

Choose your study location

On campus with some online

You’ll primarily learn face to face with a teacher in one of our learning spaces such as a classroom or simulated workplace environment. Some of your training may also take place via video or Zoom. Learn more
View comparison chart

CAMPUS	STUDY MODE	START DATE	DURATION	WORKLOAD	WHAT YOU'LL PAY
South Bank	On campus with some online	27 Jan 2026	18 months	Full time 3 days per week	International: $30,600 This is the total course fee for international students. Learn more More Apply
South Bank On campus with some online Online Time How much of the course will be delivered online. 20% On Campus Time 80% START DATE The date the course starts. Apply early as intakes fill up quickly. 27 Jan 2026 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 18 months The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Full time 3 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $30,600 This is the total course fee for international students. Learn more Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply
South Bank	On campus with some online	27 Jan 2026	6 months	Completed Certificate III in Patisserie \| Full time 3 days per week	International: $11,000 This is the total course fee for international students. Learn more More Apply
South Bank On campus with some online Online Time How much of the course will be delivered online. 20% On Campus Time 80% START DATE The date the course starts. Apply early as intakes fill up quickly. 27 Jan 2026 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 6 months The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Completed Certificate III in Patisserie \| Full time 3 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $11,000 This is the total course fee for international students. Learn more Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply

Studying on campus is a great way to enjoy the benefits of face-to-face education in a way that is far removed from a typical school. No matter which campus you choose, you know that you will be learning in an adult environment where you will be respected and nurtured. Attend a campus to learn face-to-face with a teacher in one of our learning spaces; such as a classroom, workshop, laboratory or simulated environments, or interact with teachers using real-time video or web conference tools. Learn more

Courses delivered on campus may have a combination of online and classroom based learning. Students are expected to undertake additional personal study to complete the course requirements.

As an international student at TAFE Queensland you will gain practical, hands-on experience in our purpose-built classrooms, laboratories and workshops with the same tools and equipment used in industry.

Studying with TAFE Queensland, an internationally recognised education provider, will give you the skills and knowledge to launch your career.

No matter where you are in your study journey, our team of international student support advisors can help you settle into life in Australia and provide support and assistance to help you throughout your studies.

As an international student you’ll study face-to-face in a classroom with other international and Australian students at one of our campus locations across Queensland, while enjoying the unique Australian landscape, culture, and lifestyle

You will be expected to undertake additional personal study to complete the course requirements. The number of hours of personal study required is dependent on your existing knowledge, skills and language needs.

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Certificate IV in Patisserie (SIT40721)

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Certificate IV in Patisserie

COURSE CODE: SIT40721

Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help.

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more

Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more

International student payment

Our preferred payment method is telegraphic transfer or credit card using Convera Global Pay for Students or the Flywire Payment Portal. Convera and Flywire both allow you to complete your payment in your own currency using a telegraphic transfer with no processing fees or delays.
Learn more

Entry requirements

Skills check

Domestic students
You will be invited to complete a Skills Check following your application submission, before enrolling to your studies. This helps you to decide if your course is right for you and allows us to understand your current abilities in English, Maths, as well as using Digital technology.

The recommended benchmark levels for this course are 4 in English, 4 in Maths and 4 in Digital Technology.

Access and instructions on how to complete the Skills Check will be emailed to you once you have submitted your application.

Read the Skills Check FAQs.

Selection criteria

Domestic students
You need to meet one of the following academic requirements:

Completion of Year 10 Certificate or equivalent; or
Mature-aged entry with work experience in a related field

International students
The following Selection criteria requirements apply only to International students:

English Language Proficiency: Academic IELTS 6.0 (no individual band less than 5.5) or equivalent – For a list of all English Language test accepted by TAFE Queensland International
Academic Requirements: Completion of Year 10 (or equivalent). Non school-leavers must have relevant work experience or qualification that indicates likely success of course completion. For more information on the international education achievement levels equivalent to Year 10 and 12.

Applicants should be a minimum of 17 years of age and turning 18 during the first year of study with TAFE Queensland. International students who are under 18 years of age and are applying for a student visa are required by the Australian Department of Home Affairs to have adequate welfare arrangements in place.

Resources required

It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader. This equipment and software is available for use at all TAFE Queensland locations.

You will be provided with a recommended reading list and/or required textbooks during orientation or at the start of each unit. The purchase of these resources may incur additional costs, or you may be able to borrow them from the TAFE Queensland library network.

You will need to have access to or purchase a beginners knife set, and a range of other equipment. You may also be required to purchase uniform items (including TAFE Queensland branded items). These details will also be provided during orientation.

Important information

Those students who have a medical contraindication may be unable to complete the vocational placement component of their course. This means you may not be able to meet all of the requirements of your course and may not be able to graduate or receive your qualification.

To be eligible for the Career Boost subsidised price, you must:

be aged 15 years or over, and be no longer at school;
permanently reside in Queensland;
be an Australian citizen, Australian permanent resident (includes humanitarian entrant), temporary resident with the necessary visa and work permits on the pathway to permanent residency, or a New Zealand citizen;
not hold a certificate IV or higher-level qualification completed within the last 10 years, not including qualifications completed at school and foundation skills training; and
not be enrolled in another qualification, not including foundation skills training.
be an existing worker in the Tourism and Hospitality industry
3 years cooking experience in the industry or have completed the Certificate III in Commercial Cookery or equivalent
Evidence must be supplied prior to enrolment

Assessment methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

How to apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online.

For International students

International students can either apply directly through our TAFE Queensland International Application portal, or through one of our education agents. Our registered agents can assist you with your visa application and guide you through the enrolment process. If you are from this list of countries, you will need to apply through an agent.
Learn more

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees, available subsidies, and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of prior learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

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Certificate IV in Patisserie

Course overview

Course outcome:

Core units

Elective units

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Ask a question

Certificate IV in Patisserie

Payment Options

How can I pay for this course?

Payment plan

Upfront payment

International student payment

Entry requirements

Skills check

Selection criteria

Resources required

Important information

Assessment methods

Pathways

University pathways

How to apply

Direct application

For International students

Course disclaimer

Recognition of prior learning (RPL) and credit transfers