About the course

This qualification equips you, as a pastry chef, to take a supervisory or team-leading role in the kitchen. You will operate independently or with limited guidance from others and use discretion to solve non-routine problems.

　　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.

　　To receive this qualification, you must complete 32 units: 26 core units and 6 elective units. You will attend classes 20 hours per week over 2 days (excluding self-directed study).

　　The course has 6 stages, each of 10 weeks, with holidays in between. The first 4 stages are completed in the Certificate III. Stages 5 and 6 each have 10 weeks, with holidays in between.

　　CRICOS Code - 109487M

　　Intake Dates - April, July, September

　　Duration - 1.5 year

　　Campus - Melbourne 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 2 (April), 2024	Melbourne
Term 3 (July), 2024	Melbourne
Trimester 3 (September), 2024	Melbourne
Term 2 (April), 2025	Melbourne
Term 3 (July), 2025	Melbourne
Trimester 3 (September), 2025	Melbourne
Term 2 (April), 2026	Melbourne
Term 3 (July), 2026	Melbourne
Trimester 3 (September), 2026	Melbourne

　　

How to apply

Application deadline:

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

　　

Further information

Career outcomes

　　

Reviews and rankings

What our students think

We’ve haven’t received any reviews for this institution yet.