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.
During this course you will gain skills and knowledge in areas in which you can excel as a leader, including:
Acquiring these valuable skills will allow you to strive for a more senior role within your kitchen team.
Striving to combine a passion for cooking and a desire to lead a talented group in a commercial kitchen? It sounds like the Certificate IV in Patisserie is for you!
The energetic, lively, and ever-changing hospitality landscape is showing no signs of slowing down - so get your career started in this exciting industry with Academia!
Our Patisserie and Hospitality courses are available at both our Brisbane and Melbourne campuses.
To achieve the Certificate IV in Patisserie you must complete 26 core units and 6 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification).
The 26 core units are;