Embark on a career making delicious pastries and cakes with our entry level patisserie course. Gain the knowledge and skills to work quickly and effectively in a commercial kitchen team and be able to plan, prepare and bake cakes, tarts, petits fours, pastries, and chocolates.During your studies you will learn the standards for food safety programs, hygiene, cleaning and sanitation, first aid and workplace health and safety. By the end of your studies, you will have a strong understanding of mixing methods and the baking / cooking requirements needed to produce cakes and other pastries using baking equipment and machinery in fully equipped professional facilities.On completion of the course you will have the skills to work in a pastry kitchen, hotel or continue with further study.[109754H]
Regional Bursaries for TAFE International Students
English Language Requirements
IELTS score
PTE Result
2025 Year
Listening
5.0
Speaking
5.0
Reading
5.0
Writing
5.0
Overall
6.0
School Level
A school's risk rating is a key factor in determining the evidence required for a student's visa application, making it a crucial point of reference.
For example, if a school has a Level 2 risk rating, applicants will be subject to greater restrictions than in the past and will be required to provide more documentary evidence, such as proof of English language proficiency and financial capacity.
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.
