Certificate III in Patisserie is a hands-on program that equips aspiring pastry chefs with comprehensive skills in baking, cake decoration, chocolate work, and sugar artistry. Graduates are prepared for rewarding careers in patisseries, bakeries, hotels, and restaurants, crafting exquisite and visually appealing desserts.[109726A]
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ASCED Qualification/Course Field of Education Identifier
Reference Id
1101
Certificate Classification
Food And Hospitality
Scheme
Qualification/Course Level of Education Identifier
Reference Id
514
Certificate Classification
Certificate III in
Scheme
Nationally Recognised Training Type
Reference Id
11
Certificate Classification
Qualification
Certificate Qualification
This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course Campus
VIC
NSW
Campus:413 Johnston Street, Abbotsford Campus
Address:413 Johnston St, Abbotsford, VIC 3067
Postcode:3067
Campus:Levels 3, 10, 11,14, 123 Queen Street Campus
