Certificate IV in Patisserie (CRICOS course code 109464G) is a Certificate IV delivered by Education Access (Australia) Pty Ltd over 1 year 6 months (~80 weeks). This course sits within the field of Food and Hospitality (1101) and specialises in Baking and Pastrymaking (110107). It is designed for international students who want to develop advanced patisserie skills, from classical French techniques to modern dessert presentation. Graduates are prepared for roles such as pastry chef, patissier, or bakery supervisor in Australia’s thriving hospitality sector. Like all CRICOS-registered courses, this program meets Australian quality standards and is covered by the ESOS Act, ensuring student protections. HeadStart Academy provides this page as a free resource using data from the official CRICOS register (April 2026) — no referral fees, no commissions. Use this guide to understand the course structure, indicative fees, entry requirements, and how to apply. Note that HeadStart Academy is not a registered migration agent; for visa advice, consult a MARA agent or the Department of Home Affairs.
Certificate IV in Patisserie (CRICOS course code 109464G) is a Certificate IV delivered by Education Access (Australia) Pty Ltd over 1 year 6 months (~80 weeks). This VET qualification (national code SIT40721) is at AQF Level 4 and focuses on the art and science of pastry making. Students learn to produce a wide range of baked goods, including cakes, pastries, breads, chocolates, and sugar work, with an emphasis on creativity, hygiene, and workplace efficiency. The course is offered in South Melbourne, VIC, a suburb with excellent public transport links and proximity to Melbourne’s food scene. As a CRICOS-registered course, it meets the conditions for international student enrolment under the Education Services for Overseas Students (ESOS) Act. All information here is sourced from the CRICOS register (April 2026). Indicative tuition is A$16,999 — always confirm current fees with Education Access (Australia) Pty Ltd at https://eaa.edu.au/.
This Certificate IV in Patisserie covers advanced patisserie skills, including planning and preparing complex cakes, pastries, and desserts; managing food safety programs; and supervising kitchen operations. The curriculum typically blends practical kitchen sessions with theoretical knowledge in menu design, cost control, and team leadership. Graduates emerge with the competence to work as a pastry chef in hotels, restaurants, patisseries, or run their own business. The course also incorporates a work component (24 weeks, 4 hrs/week) for industry placement, giving students real Australian workplace experience. Because this is a VET qualification, assessments are competency-based and focus on on-the-job performance. While HeadStart Academy does not provide syllabi, general topics include advanced chocolate work, pulling sugar, and contemporary dessert plating. For exact unit details, contact Education Access (Australia) Pty Ltd directly.
The Certificate IV in Patisserie at Education Access runs for 1 year 6 months (~80 weeks) as listed on the CRICOS register. The full duration is 80 weeks, during which students attend both classroom and practical sessions. The language of instruction is English, and the course is a single qualification (no dual awards or foundation studies). International students must maintain full-time enrolment to comply with Student visa (Subclass 500) conditions. Study mode is typically face-to-face on campus in South Melbourne, allowing hands-on learning in a commercial kitchen environment. The course schedule includes 24 weeks of work placement (4 hours per week) integrated into the program, totalling approximately 96 hours of industry experience. This work component is a key feature, helping students build local networks and meet visa work-ready requirements. All CRICOS data is sourced from the official register; duration and mode are set by the provider.
According to the CRICOS register, the indicative tuition fee for Certificate IV in Patisserie (109464G) is A$16,999. Non-tuition fees are listed as A$0, making the estimated total cost A$16,999. However, this does not include Overseas Student Health Cover (OSHC), living expenses, or the visa application charge. OSHC is mandatory for international students and typically costs A$500–A$700 per year for single cover. Living costs in Melbourne (Victoria) are estimated at around A$24,000 per year, including rent (A$250–A$350 per week for shared housing), groceries, and transport. These are indicative amounts — always check the provider’s website for the most current fee schedule. HeadStart Academy shows fees as sourced from the CRICOS register (April 2026); institutions may change fees without notice. For precise figures, visit https://eaa.edu.au/.
Education Access (Australia) Pty Ltd typically requires international applicants for Certificate IV in Patisserie to have an IELTS overall score between 5.0 and 5.5 (or equivalent). Other accepted tests include TOEFL iBT, PTE Academic, or Cambridge English. Academic entry usually requires completion of Year 12 or equivalent (Senior Secondary) and a qualification at Certificate III level (or equivalent) in a related field. Mature-age students with relevant work experience may also be considered. Since the course has a work component, a pre-placement medical check or working with children check might be required. English language waivers may be available for applicants from certain countries. Always confirm specific entry requirements directly with Education Access. Foundation or pathway programs are not listed for this course; contact the provider for alternative entry. HeadStart Academy does not set entry criteria — this guidance is based on typical VET requirements. For visa purposes, students must meet both institutional and Department of Home Affairs English standards.
This course includes a mandatory work component: 24 weeks of industry placement at 4 hours per week, totalling approximately 96 hours. This is a work-integrated learning feature designed to give students hands-on experience in a real commercial patisserie or kitchen environment. The placement helps develop practical skills, workplace communication, and Australian hospitality standards. It also counts towards the course assessment. While the work component is part of the study program, students may also be available for additional part-time work during term (up to 48 hours per fortnight) and unlimited hours during scheduled breaks, as per Student visa (Subclass 500) conditions. The placement is arranged by the provider but students may also source their own with approval. This experience is invaluable for building a professional network and improving employability after graduation. All ESOS protection applies to the work placement as part of the registered course.
Certificate IV in Patisserie (109464G) is delivered at Education Access Australia — South Melbourne, VIC. South Melbourne is an inner-city suburb of Melbourne, well served by trams and buses. The campus is close to Melbourne’s culinary and hospitality hub, with access to fresh produce markets and industry connections. Melbourne is home to over 200 CRICOS-registered providers and a vibrant international student community. Living costs here are slightly higher than other Australian cities but still manageable. The suburb offers affordable shared accommodation (A$300–A$400 per week) and a range of cafés and shops. Students can easily access the CBD for part-time work or internships. Choosing a location like South Melbourne means you’re right in the heart of Australia’s food culture, ideal for a patisserie student.
To study this course, international students need a Student visa (Subclass 500). Key requirements: Confirmation of Enrolment (CoE) from Education Access, genuine temporary entrant (GTE) statement, sufficient funds for tuition and living costs, and Overseas Student Health Cover (OSHC). Student work rights allow up to 48 hours per fortnight during term and unlimited hours during scheduled holidays. The visa also allows family members to accompany you (with work restrictions). All CRICOS-registered courses ensure ESOS Act protections, including refund policies and complaints processes. For detailed visa information, refer to the Department of Home Affairs. HeadStart Academy provides general guidance only — we are not a migration agency. Always consult a registered MARA agent for personal advice.
1. Research CRICOS-registered providers: Use the official CRICOS website or HeadStart Academy to filter by course level (Certificate IV), field (Baking and Pastrymaking), and location (Victoria). Compare providers and course outcomes. 2. Apply directly to your chosen institution: Education Access (Australia) Pty Ltd handles all applications. Prepare your academic records, English test results (e.g., IELTS 5.0–5.5), and any prior certificates. Submit an online application via their website (https://eaa.edu.au/) and meet any additional requirements (e.g., portfolio of work). 3. Receive your Confirmation of Enrolment (CoE) and apply for your Student visa (Subclass 500): Once accepted, Education Access issues a CoE. Use this to apply for a visa online through immi.homeaffairs.gov.au. Include evidence of OSHC, financial capacity, and GTE statement. Processing times vary; apply early.
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Certificate IV in Patisserie is a CRICOS-registered programme at Education Access (Australia) Pty Ltd. 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.