Patisserie Melbourne Polytechnic

Work your way to the top tier

Fine-tune your artisan pastry techniques and upgrade your qualifications to be a leader in the patisserie industry. Challenge yourself by entering industry competitions and trade events. If you’re already working in the industry, you can still study with us and take up our offer of on-the-job training.

You’ll also learn highly creative artisan skills such as sugar and chocolate decorative work.

Be the leader in your pastry kitchen

Our Certificate IV in Patisserie combines your current skills with hospitality kitchen management, focusing on stock control, financial management and personnel management. You’ll learn all the traditional and modern pastry techniques in our commercial kitchens and fully operational restaurants. The course is full time for one and a half years (or an additional semester after successful completion of Certificate III in Patisserie.

Entry requirements

Melbourne Polytechnic minimum academic level differs depending on the course. Most certificate and diploma level courses require evidence of completion to studies equivalent to Australian Year 11 or 12, bachelor degree courses require evidence of completion to studies equivalent to Australian Year 12, and master degree courses require evidence of completion to studies AQF (Australian) Bachelor degree or overseas equivalent.

If you do not meet Melbourne Polytechnic’s academic entry-level requirements but have acquired skills or knowledge relevant to your chosen course, you may apply as a mature age student. A mature age student is considered to be over 18 years old, and has been out of full-time education for at least one year.

For more information regarding international entry requirements, please visit: https://www.melbournepolytechnic.edu.au/international-students/admissions-information/entry-requirements/