The Certificate III in Patisserie equips you with the technical skills and knowledge you need to be a pastry chef or pâtissier. Learn how to create a range of delectable desserts and be part of this growing industry.You’ll learn how to produce quality pastries, cakes and bakery goods. You’ll also learn how to work as part of a team in a kitchen and hospitality environment, ensuring good food hygiene and professional service. You will have the opportunity to practice these skills in a specialist kitchen at Meadowbank Campus.Patisserie classes for students at Ryde are conducted in the specialist Patisserie kitchens in Meadowbank Campus. Meadowbank Campus is conveniently located next to Meadowbank Train Station.TAFE NSW is a leading provider of education and training in Australia with over 130 years of history. Our courses are designed in close consultation with industry so you graduate with relevant, up-to-date skills and knowledge to succeed.[109757E]
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 risk rating of Level 2, the applicant will face more restrictions than in the past and will be required to provide additional 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.
