Certificate IV in Patisserie (CRICOS course code 109459D) is a Certificate IV delivered by William Angliss Institute of TAFE over 1 year 6 months (~78 weeks). This nationally recognised qualification (SIT40721) is designed for aspiring pastry chefs and patissiers who want to master advanced techniques in baking, pastry making, and dessert presentation. Students learn to work with complex doughs, chocolates, and sugar, while also developing supervisory skills in kitchen management. William Angliss Institute is a government-owned TAFE with a strong reputation in hospitality training, operating campuses in Melbourne and Sydney. As a CRICOS-registered provider (01505M), it offers international students a pathway to skilled employment in Australia's vibrant food and hospitality sector. Whether you aim to work in fine dining, hotels, or start your own patisserie, this course provides hands-on training with real industry placements. HeadStart Academy brings you this information directly from the official CRICOS register (April 2026) — your trusted source for course data.
This qualification sits within the field of Food and Hospitality (1101) specialising in Baking and Pastrymaking (110107). Students develop advanced technical skills in producing specialist cakes, petits fours, pastries, breads, and chocolate confectionery. The curriculum typically covers menu planning, cost control, workplace safety, and team leadership. At Certificate IV level, graduates are prepared for supervisory roles such as pastry chef, pâtissier, or bakery manager. While exact subjects are set by the provider, you can expect a mix of practical kitchen sessions and theory classes. The course also includes a significant work component — 10 weeks of industry placement — giving you real Australian workplace experience. This hands-on approach ensures you are job-ready upon graduation. Always check with William Angliss Institute for the current syllabus and unit outlines.
The Certificate IV in Patisserie runs for 1 year and 6 months (78 weeks) as recorded on the CRICOS register. Instruction is in English, and the course is delivered as a single qualification — no dual or foundation studies attached. Full-time study is expected, with a combination of classroom learning and practical kitchen hours. The 78-week duration includes the 10-week work placement. Given the intensive practical nature, students should be prepared for a full-time commitment. William Angliss Institute offers this course at two locations: its Melbourne campus at 555 La Trobe Street (main campus) and its Alexandria campus in Sydney at 11 Bowden Street. Both campuses are well-equipped with commercial-grade kitchens. This is a popular choice for international students who want to gain a globally recognised qualification in patisserie.
Tuition fees for this course are indicative at A$32,760, with non-tuition fees of A$1,500, bringing the estimated total to A$34,260. These figures are sourced from the CRICOS register as at April 2026. Please note: Overseas Student Health Cover (OSHC), living costs, and the visa application charge are NOT included. International students should budget upwards of A$25,000 per year for living expenses depending on location (Sydney and Melbourne are among Australia's most expensive cities). Always confirm current fees directly with William Angliss Institute at www.angliss.edu.au. HeadStart Academy provides this data as a guide only — fees are set by institutions and subject to change. For a full breakdown of expected costs, contact the provider's international admissions team.
International applicants typically need an IELTS score of 5.0 to 5.5 overall (or equivalent). Prior qualifications expected for entry into Certificate IV normally include completion of Year 12 or equivalent, plus a Certificate III in Patisserie or relevant industry experience. William Angliss Institute may also consider mature-age applicants with work experience. There are no foundation or pathway studies attached to this CRICOS registration, but the institute may offer English language support or bridging programs. Entry requirements are set by the provider — always check their website for the most current criteria. Meeting the English requirement is critical for visa eligibility under the Student Visa (Subclass 500). For personalised advice, consult a registered migration agent.
Yes, this course includes a mandatory work component — 10 weeks of industry placement at 24 hours per week (approximately 240 total hours). This work-integrated learning is designed to give you hands-on experience in a real commercial kitchen environment. You may work in hotels, restaurants, patisseries, or catering companies. Placement arrangements are typically facilitated by the institute, but you may also source your own employer with approval. This practical experience not only enhances your skills but also builds your professional network in Australia. The work placement counts toward your course duration and is a key feature of the SIT40721 qualification. It also provides a taste of Australian workplace culture, which can be invaluable for future employment.
This course is delivered at two locations: Alexandria, NSW (11 Bowden Street, Alexandria NSW 2015) and Melbourne, VIC (William Angliss Institute's main campus at 555 La Trobe Street, Melbourne). Both campuses are in major cities with high student populations — Melbourne has over 250,000 international students, Sydney over 200,000. Alexandria is a vibrant inner-city suburb of Sydney, just 4 km from the CBD with good public transport (trains and buses). Melbourne's campus is in the heart of the CBD, easily accessible by tram and train. Living costs in both cities are similarly high: student accommodation ranges from A$250–A$500 per week. Sydney's rent is slightly higher on average. Both cities offer diverse food scenes and strong hospitality sectors, ideal for patisserie graduates seeking employment. To compare study options, see our page on Certificate IV courses in NSW or hospitality courses in Melbourne.
International students need a Student Visa (Subclass 500) to study this course in Australia. Visa conditions include studying full-time (20 hours per week of classes), maintaining OSHC, and complying with the Genuine Temporary Entrant (GTE) requirement. Student work rights allow you to work up to 48 hours per fortnight during term and unlimited hours during scheduled holidays (subject to visa conditions that may change). You must also demonstrate sufficient financial capacity to cover tuition, living costs, and dependents (if applicable). All CRICOS-registered courses are protected by the ESOS Act, ensuring tuition assurance and quality standards. HeadStart Academy recommends you always check the latest visa requirements on the Department of Home Affairs website (homeaffairs.gov.au) or consult a registered migration agent. For more details, see our student visa guide.
Follow these three steps to enrol in Certificate IV in Patisserie at William Angliss Institute of TAFE: 1. Research CRICOS-registered providers: Use the CRICOS register to confirm William Angliss Institute (01505M) and the course (109459D) are registered. HeadStart Academy makes this easy — all our listed courses are from the official register. Filter by course level (Certificate IV), field (Food, Hospitality and Personal Services), and city (Sydney or Melbourne) to explore options. 2. Apply directly to your chosen institution: Check the entry requirements on William Angliss Institute's website (www.angliss.edu.au). You may need to submit academic transcripts, English test scores (IELTS 5.0–5.5), and a completed application form. Application deadlines vary, so apply early. The institute will assess your qualifications and issue an offer letter if accepted. 3. Receive your Confirmation of Enrolment (CoE) and apply for your Student visa (Subclass 500): Once you accept the offer and pay the deposit, the institute will issue an electronic Confirmation of Enrolment (CoE). Use this to apply for your student visa online via ImmiAccount. You'll need to show OSHC, financial capacity, and meet GTE requirements. Processing times vary — allow at least 4–6 weeks. For personalised visa advice, see a MARA-registered agent.
Start your patisserie career in Australia — check current course availability at William Angliss Institute's website.
Certificate IV in Patisserie is a CRICOS-registered programme at William Angliss Institute of TAFE. Use this register extract [CRICOS register, Apr 2026] to cross-check codes, duration and indicative fees before you apply.
This page is general information only and not migration advice. Confirm Student visa (Subclass 500) requirements with the Department of Home Affairs.