HomeCoursesFood science and productionCertificate IV
Certificate IV · national qualification
Certificate IV in Patisserie
This qualification is for people who want to work as pastry chefs, preparing cakes, pastries, desserts, chocolates and showpieces at a level where they can run a section or lead a small team.
- How long it takes
- 6 to 24 months
- typical for this level
- What it costs
- From $6,475
- Subsidised at Holmesglen Institute, full fee up to $19,620
- How you can study
- Online or on campus
- Taught by
- 12 providers
- 5 states and territories
Is this course right for you?
What the Certificate IV in Patisserie asks of you, and what you might want to check first.
It helps to have
- an interest in baking and dessert making
- good communication skills for kitchen teams
- an eye for detail in decoration
- patience for precise preparation work
Before you start
There are no entry requirements for this qualification.
Certificate IV or Certificate III?
The Certificate IV in Patisserie is the higher level. This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen, and you may operate independently or with limited guidance from others.
See the courseWhere this course can take you
The study that can follow this course.
If you study further
Pay is the median for everyone in the job, and “In demand” means the job is on the national shortage list.
What it costs
Subsidised place
From $6,475
at Holmesglen Institute. Whether you get a subsidised place depends on your state, residency, age and earlier study.
Paying the full fee
$8,810 to $19,620
across the TAFEs listed below. Private providers set their own fees.
| TAFE | State | Subsidised | Concession | Full fee |
|---|---|---|---|---|
| Holmesglen Institute | VIC | $6,475 | $1,295 | $19,620 |
| TAFE Queensland | QLD | $8,810 |
Holmesglen InstituteVIC
- Subsidised
- $6,475
- Concession
- $1,295
- Full fee
- $19,620
TAFE QueenslandQLD
- Full fee
- $8,810
Fees as each TAFE shows them on its website, read 20 September 2026. Private providers set their own fees.
Where you can study this course
There are 12 places you can study this course. When you compare them, check they teach it the way you want to study, how far you'd be from a campus, what it will cost you and what past students say about the teaching and support. They're listed by how often people search for them, and none of them pays to be here or to move up.
- Website for Melbourne Polytechnic (opens in a new tab)
Melbourne Polytechnic
13 campuses, VIC
3.7from 485 Google reviews
What students like
- Some teachers are supportive and go out of their way
- Student services offer understanding and compassion
What to weigh up
- Messages to staff can go unanswered
- Enrolment mistakes can take time to fix
What students like
- Teachers are supportive and ready to help
- Staff are helpful and friendly
- Course content is practical and industry relevant
What to weigh up
- Enrolment and admin can be slow
- Some find front desk staff less helpful
- Course page for TAFE Queensland (opens in a new tab)
TAFE Queensland
South Bank, QLD
4.1from 2,040 Google reviews
- How you study
- Online or on campus
What students like
- Teachers are helpful and supportive
What to weigh up
- Poor communication from admin
- Website for TAFE SA (opens in a new tab)
TAFE SA
26 campuses, SA
4.4from 1,339 Google reviews
What students like
- Lecturers are nice and helpful
What to weigh up
- Enrolment and admin can be slow
- Course information can be unclear
- Website for Box Hill Institute (opens in a new tab)
Box Hill Institute
4 campuses, VIC
3.0from 372 Google reviews
What students like
- Teachers are friendly and supportive
- Course content is practical and relevant
What to weigh up
- Admin replies can be slow
- Course organisation can be inconsistent
- Course page for Holmesglen Institute (opens in a new tab)
Holmesglen Institute
Glen Waverley, VIC
3.6from 650 Google reviews
- How you study
- On campus
- Fee
- From $6,475 subsidised
What students like
- Staff are friendly and supportive
What to weigh up
- Enrolment and admin can be slow
- Placement information can be unclear
- Some teachers are less engaged
- Course page for North Metropolitan TAFE (opens in a new tab)
North Metropolitan TAFE
Joondalup (Kendrew Crescent), WA
4.1from 903 Google reviews
- How you study
- On campus
What students like
- Lecturers are helpful and knowledgeable
- Courses provide strong practical skills
- Website for Salford College (opens in a new tab)
Salford College
3 campuses, NSW, SA
4.6from 294 Google reviews
What students like
- Staff are helpful, friendly and supportive
- Trainers explain clearly and help students improve
- Enrolment and applications are smooth and well supported
What you’ll learn
32 units: 26 that everyone takes and 6 you choose.
- Cakes and specialised cakes
- Pastries and yeast-based products
- Petits fours and desserts
- Chocolate and sugar work
- Marzipan modelling and showpieces
- Kitchen supervision and budgeting
See all 26 core units
Core units
Everyone completes these. Select a unit to see what it covers.
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Questions to ask before you enrol
Providers run this course differently, so the answers change from one to the next.
- When is the next intake, and how many are there each year?
- What is the total cost, including materials, checks and any placement costs?
- Can I study part time or online, and how does that change the length?
- Do the units count towards a higher qualification if I go on to study further?
Questions people ask
Who is this qualification for?
It is for people who want to work as pastry chefs, preparing cakes, pastries, desserts, chocolates and showpieces, and who can run a section or lead a small team. You may operate independently or with limited guidance from others and use discretion to solve non-routine problems. The roles it leads to include baker and pastry chef.
Do I need experience or other qualifications first?
There are no entry requirements for this qualification. Individual providers can set their own conditions, so check with the provider you choose.
How is it different from Certificate III in Patisserie?
The Certificate IV in Patisserie is the higher level. This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen, and you may operate independently or with limited guidance from others.