Certificate IV in Patisserie
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This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They 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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
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Streamlined RPL Process
Traditionally, RPL is a lengthy process involving significant paperwork, phone-calls, emails and uncertainty about where you are in the process. We figured there was a better way, and built it from the ground-up. Our unique system is streamlined and generally paperless, so you can enjoy getting your RPL.