Certificate IV in Patisserie (CRICOS course code 119850C) is a Certificate IV delivered by Worldwide Skills Development Pty Ltd over 1 year 6 months (~79 weeks). This nationally recognised VET qualification (SIT40721) focuses on baking and pastrymaking, preparing graduates for roles in commercial patisseries, bakeries, and hospitality venues. The course is taught in English and includes a work component for practical industry experience. Located in Melbourne's dynamic food scene, this program offers international students a pathway into Australia's thriving hospitality sector. As part of the CRICOS register, this course meets rigorous Australian government standards for international education. With over 1,500 CRICOS-registered providers and 26,000+ courses available, HeadStart Academy helps you find the right program. All data is sourced directly from the official CRICOS register (April 2026). Please note: HeadStart Academy is not a registered migration agent.
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Certificate IV in Patisserie (CRICOS course code 119850C) is a Certificate IV delivered by Worldwide Skills Development Pty Ltd over 1 year 6 months (~79 weeks). This qualification is classified under the field of education '11 - Food, Hospitality and Personal Services', specifically '1101 - Food and Hospitality' with a focus on baking and pastrymaking. It is a single qualification with no dual or foundation studies component. The course provides advanced skills in producing pastries, cakes, breads, and desserts, as well as supervisory knowledge for managing kitchen operations. Graduates may pursue roles such as pastry chef, baker, or patisserie manager in Australia's diverse food industry. International students benefit from CRICOS registration, ensuring the course meets national quality standards under the ESOS Act.
This program covers advanced techniques in baking and pastrymaking, including the preparation of artisan breads, laminated pastries, cakes, and confectionery. Students develop skills in menu planning, food safety, and team leadership within a commercial kitchen environment. The curriculum integrates practical workshops with theoretical knowledge, aligning with industry requirements for supervisory-level patisserie roles. While specific units may vary, typical topics include patisserie production, dough preparation, dessert plating, and allergy management. The field of 'Baking and Pastrymaking' (ANZSCO 3511) is in demand across Australia, with opportunities in hotels, cafes, and specialised patisseries. This course provides a pathway to further study in hospitality management or advanced patisserie qualifications.
The course duration is 1 year 6 months (~79 weeks) as recorded on the CRICOS register. It is delivered full-time in English across two locations in Victoria: Docklands and Melbourne. This is a single qualification (not a double degree or combined program) and does not include foundation studies. The study load typically requires about 20 hours of scheduled classes per week, plus self-directed learning. Students should plan for 79 weeks of study, with scheduled breaks aligning with academic calendars. The language of instruction is English, so applicants need to demonstrate English proficiency as part of entry requirements.
Indicative tuition fees for Certificate IV in Patisserie are A$17,800, with non-tuition fees of A$2,000, giving an estimated total of A$19,800. These figures are sourced from the CRICOS register as at April 2026 and are subject to change. Additional costs include Overseas Student Health Cover (OSHC), living expenses (approximately A$21,000 per year in Melbourne), and the student visa application charge (currently A$1,600). Always confirm current fees directly with Worldwide Skills Development Pty Ltd by visiting their website. HeadStart Academy provides this data as a free resource and does not collect referral fees.
Entry requirements for Certificate IV courses typically include completion of Year 12 or equivalent, along with an English language proficiency test such as IELTS 5.0-5.5 overall (or equivalent as per the provider's policy). Some prior experience in the hospitality or baking industry may be beneficial but is not always mandatory. Students should check with Worldwide Skills Development Pty Ltd for specific academic prerequisites and any pathway options. Foundation or bridging programs are available at some institutions if applicants need to meet academic or English standards. Note that meeting entry requirements does not guarantee visa approval; student visa eligibility is assessed separately by the Department of Home Affairs.
This course includes a work-integrated learning component of approximately 48 total hours, typically structured as industry placement or internship within a hospitality setting. This hands-on experience allows students to apply classroom skills in real Australian workplaces, building confidence and professional networks. Work placement is a compulsory part of the curriculum and may be arranged by the provider or sought independently. International students on a Student visa (Subclass 500) can work up to 48 hours per fortnight during term and unlimited hours during scheduled breaks, subject to visa conditions. The work component enhances employability and may lead to job offers post-study.
Certificate IV in Patisserie is delivered at two locations in Victoria: Ground Floor, 18-38 Siddeley Street, DOCKLANDS, VIC, 3008, and Level 5, 420 St Kilda Road, MELBOURNE, VIC. Both campuses are situated in Melbourne's inner suburbs, with excellent public transport connectivity via trains, trams, and buses. Docklands is a modern waterfront precinct near the CBD, while St Kilda Road is a major thoroughfare close to the city centre. Melbourne is home to over 100 CRICOS-registered providers, offering diverse study environments. Living costs in Melbourne are estimated at around A$550–A$700 per week for rent, groceries, and transport. The city's vibrant food culture provides ample opportunities for patisserie students to explore and gain inspiration.
International students studying this course on a CRICOS-registered program will require a Student visa (Subclass 500). Key visa conditions include maintaining Overseas Student Health Cover (OSHC) for the entire stay, meeting the Genuine Temporary Entrant (GTE) requirement, and demonstrating sufficient financial capacity to cover tuition, living costs, and dependents. Work rights allow up to 48 hours per fortnight during term and unlimited hours during scheduled holidays (subject to current regulations). After completing this Certificate IV, graduates may be eligible for post-study work rights if they meet the 2-year study requirement and visa conditions. Always consult the Department of Home Affairs or a registered MARA agent for personalised advice.
Follow these three steps to apply for Certificate IV in Patisserie at Worldwide Skills Development Pty Ltd: 1) Research CRICOS-registered providers. Use HeadStart Academy's tools to filter by course level, field, and city. Ensure your chosen provider is CRICOS-registered (Worldwide Skills Development Pty Ltd is registered with code 04421B). 2) Apply directly to your chosen institution. Submit your application through Worldwide Skills Development's admissions portal, providing academic transcripts, English test scores (e.g., IELTS 5.0-5.5), and any required documents. Check application deadlines – typically 4-6 weeks before intake. 3) Receive your Confirmation of Enrolment (CoE) and apply for your Student visa. Once accepted, the provider issues a CoE. Use this to lodge your visa application online with the Department of Home Affairs. Include proof of OSHC, funds, and GTE statement. Visa processing times vary – apply early.
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Certificate IV in Patisserie is a CRICOS-registered programme at Worldwide Skills Development 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.