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Patisserie & Hospitality

→ 🎓 Pastrycook · ANZSCO 351112 · STSOL + CSOL

About 3 years3 QualificationsRequest course guide
A pastrycook in a white jacket and hair net shapes croissants at a steel bench while two bakers work behind her in a modern bakery.
Image generated with AI

Study Patisserie and Hospitality

Patisserie and Hospitality Management is the package for a Pastry Chef: the Certificate III and Certificate IV in Patisserie, then the Diploma of Hospitality Management.

This career involves working with your hands · making something you can see. Very early mornings, often done by lunch.

Length
About 3 years
English requirement
IELTS 6.0 or PTE 47
English below this score? Study English first
Study locations
  • Adelaide, SA
  • Perth, WA
  • Brisbane, QLD
  • Sydney, NSW
  • Melbourne, VIC
Studyaway can look for a provider in another city on request.

What you study

  1. Certificate III in Patisserie
  2. Certificate IV in Patisserie
  3. Diploma of Hospitality Management

3 qualifications, in this order · About 3 years of full-time study. The Letter of Offer sets the length for each provider.

Three qualifications in sequence. The Certificate III in Patisserie trains a pastry chef in kitchen operations and pastry skills. The Certificate IV in Patisserie trains a pastry chef for a supervisory role, with about 360 hours of vocational placement. The Diploma of Hospitality Management covers managing operations in restaurants, hotels and cafes.

Entry requirements

  • Direct entry: Year 12 or equivalent, age 18, and the English requirement (IELTS 6.0 or PTE 47)
  • An English course (ELICOS) first: IELTS 5.5 or PTE 39 with at least 10 weeks

Study pathways

Year 12 or equivalentAge 18, with the English requirement
Certificate III in PatisserieYou are here
Certificate IV in Patisserie
Diploma of Hospitality Management

After the course

  • The Certificate III and Certificate IV in Patisserie qualify a graduate to work as a pastry chef, in a kitchen and then in a supervisory role.
  • The course guide names employer sponsorship or a skilled regional visa as the route after the course.
  • Pastrycook is not an occupation for an independent skilled visa (subclass 189) or the Temporary Graduate visa (subclass 485). The Commercial Cookery and Hospitality package leads to the Chef occupation.

A general guide. Only a Registered Migration Agent can assess eligibility case by case.

Career outcome: Pastrycook

A Pastrycook works in bakeries, patisseries, restaurants and hotels. The roles the three qualifications train for:

  • Pastry chef, making pastry items in a kitchen (the Certificate III)
  • Pastry chef in a supervisory role (the Certificate IV)
  • Hospitality manager in accommodation, cookery, or food and beverage (the Diploma)

Skills assessment

Occupation: Pastrycook (ANZSCO 351112).

Common questions

Which qualifications are in the patisserie package?

Three nationally recognised qualifications, completed in sequence over about 3 years: the Certificate III in Patisserie, the Certificate IV in Patisserie, then the Diploma of Hospitality Management.

What do the patisserie certificates cover?

The Certificate III trains a pastry chef in kitchen operations and pastry skills. The Certificate IV trains a pastry chef for a supervisory role and includes about 360 hours of unpaid vocational placement, with at least 12 service shifts.

What does the Diploma of Hospitality Management add?

Managing hospitality operations in restaurants, hotels and cafes, with specialisation in areas such as accommodation services, cookery, food and beverage.

What English score does the patisserie package need?

The entry requirement is IELTS 6.0 or PTE 47. IELTS 5.5 or PTE 39 with at least 10 weeks of an English course (ELICOS) is the other way in.

What is in the Patisserie & Hospitality course guide?

The course guide is a PDF emailed from info@studyaway.com.au a few minutes after the request. It covers who the course is for, what you study and where, how to get in, registration or assessment after the course, the career, the route to permanent residence, the costs and the upfront payment, the documents to prepare and the first steps.

Related courses

A chef in a white jacket and apron plates a dish at the pass in a busy restaurant kitchen.Commercial Cookery and Hospitality→ 🎓 Chef
Sources

This is general information only and may not apply to your personal circumstances; migration policy changes regularly.

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