Certificate IV in Patisserie (CRICOS course code 109486A) is a Certificate IV delivered by TAFE SA over 26 weeks (~6 months). This course equips you with advanced patisserie skills for the hospitality industry, covering baking, pastry, desserts, and kitchen management. As a CRICOS-registered qualification (VET national code SIT40721), it meets Australian quality standards and is open to international students who meet entry requirements. TAFE SA, an Australian Government provider (CRICOS 00092B), delivers this course at its Regency Park Campus in Adelaide, South Australia. Whether you aim to become a pastry chef or start your own patisserie, this program offers practical training in a supportive learning environment. All information is sourced from the official CRICOS register (April 2026) to ensure accuracy.
| Metric | Value |
|---|
Certificate IV in Patisserie (CRICOS course code 109486A) is a Certificate IV delivered by TAFE SA over 26 weeks (~6 months). This qualification is listed under the field of education '11 - Food, Hospitality and Personal Services', specifically in 'Baking and Pastrymaking' (110107). It is designed to build advanced technical skills in producing a wide range of patisserie products, including cakes, pastries, desserts, and chocolates. Graduates typically work as pastry chefs, patissiers, or bakery supervisors in restaurants, hotels, or specialist patisseries. The course also covers supervisory skills, menu planning, and food safety. As a CRICOS-registered course (code 109486A), it assures international students of quality education under the ESOS Act. TAFE SA is the sole provider of this course, with extensive experience in vocational training. Australia has over 1,500 CRICOS-registered providers offering more than 26,000 courses, and this course is a strong choice for those seeking practical, hands-on training in patisserie.
This course focuses on the field of Food and Hospitality, specialising in Baking and Pastrymaking. Students learn to produce a variety of patisserie items using advanced techniques, manage kitchen operations, and ensure food safety compliance. Typical subjects include preparing and presenting cakes, pastries, desserts, and chocolate work; planning and executing patisserie menus; and supervising staff. The curriculum balances practical kitchen sessions with theoretical knowledge in nutrition, costing, and workplace health. Graduates develop competencies in creativity, precision, and problem-solving. Note: This is a general description of what the AQF Level 4 qualification covers, not a specific syllabus. Always check with TAFE SA for detailed unit outlines. The CRICOS register confirms the field of education and qualification level, providing transparency for international students.
The course duration is 26 weeks (~6 months) as listed on the CRICOS register. Instruction is delivered in English, and this is a single qualification (no dual or foundation studies). The intensive timeframe allows for full-time study, typically requiring around 20-25 hours per week of classes plus self-study. TAFE SA may offer face-to-face delivery at the Regency Park Campus. For international students, maintaining full-time enrolment is a condition of the Student visa (Subclass 500). The 26-week period is designed to cover all required competencies efficiently. As a VET course, it is competency-based, meaning progression depends on demonstrating skills rather than just hours of attendance.
Indicative fees for Certificate IV in Patisserie at TAFE SA are: Tuition A$12,615, Non-tuition A$0, Estimated Total A$12,615. These are sourced from the CRICOS register as at April 2026 and are subject to change by the institution. Always confirm current fees directly with TAFE SA on their website: http://www.tafesa.edu.au/international. Additional costs not included: Overseas Student Health Cover (OSHC) required for all student visa holders (approx. A$600–A$1,200 per year depending on policy), living expenses (indicatively A$21,041 per year for a single student as per Department of Home Affairs), and the visa application charge (currently A$1,600). Adelaide is a relatively affordable city; typical rent for a shared apartment is around A$150–$250 per week, groceries A$80–$120 per week, and public transport A$30–$50 per week. These figures are guides only.
English proficiency is typically required at IELTS 5.0–5.5 overall (or equivalent). For Certificate IV level, applicants are generally expected to have completed Year 12 or equivalent, or a Certificate III qualification. TAFE SA may also consider mature-age entry or relevant work experience. There are no foundation studies attached to this course; however, pathway options may be available through TAFE SA's own English language programs. Always refer to the provider for precise requirements. This guidance is based on common practice for this level and field; entry requirements are set by TAFE SA and may vary. International students must also meet the Genuine Temporary Entrant (GTE) criterion for their visa.
No work component — This course does not include a mandatory work component (internship, placement, or work experience). Students focus entirely on classroom and practical training at the Regency Park Campus. However, the Student visa (Subclass 500) allows work rights: 48 hours per fortnight during term and unlimited during scheduled breaks. This can help offset living costs. Adelaide offers a growing hospitality sector, providing potential part-time opportunities for patisserie students.
This course is delivered at Regency Park Campus, Regency Park, SA 5010, in Adelaide, South Australia. Regency Park is a northern suburb of Adelaide, well-served by public transport (bus routes from city centre, ~20 minutes). Adelaide has a student population of over 40,000 international students and several universities. The city is known for its affordable living, vibrant food scene, and festivals. There are 16 CRICOS-registered providers in Adelaide offering hospitality courses. The Regency Park Campus has modern kitchen facilities designed for hands-on training.
International students must apply for a Student visa (Subclass 500) after receiving a Confirmation of Enrolment (CoE). Key requirements: Genuine Temporary Entrant (GTE) statement — demonstrate genuine intention to study and temporary stay; Overseas Student Health Cover (OSHC) for the entire visa duration; sufficient financial capacity to cover tuition, living costs, and travel; meet English proficiency and academic requirements; no adverse immigration history. On this visa, you can work up to 48 hours per fortnight during course term and unlimited during breaks. All student visa holders are protected by the ESOS Act. HeadStart Academy is not a registered migration agent; consult MARA or Department of Home Affairs for visa advice.
Step 1: Research CRICOS-registered providers. Use official sources like CRICOS register or headstartacademy.com.au to shortlist TAFE SA (CRICOS 00092B) and this course (109486A). Confirm eligibility and compare with other providers. Step 2: Apply directly to your chosen institution. Visit TAFE SA's international website (http://www.tafesa.edu.au/international) to complete an application, submit academic transcripts, English test results, and other documents. Pay attention to application deadlines. Step 3: Receive your Confirmation of Enrolment (CoE) and apply for your Student visa (Subclass 500). Once TAFE SA issues a CoE, you can lodge your visa application online with the Department of Home Affairs. Provide all required evidence including OSHC and financial capacity. After visa grant, plan your travel and accommodation.
Ready to start your patisserie career? Explore Certificate IV in Patisserie at TAFE SA today and take the first step toward studying in Australia.
Certificate IV in Patisserie is a CRICOS-registered programme at TAFE SA. 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.