This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.Individuals with this qualification may have titles including chef patissier or chef de partie and are able to perform roles such as:Supervising the pastry kitchen in a large hotelSupervising the pastry kitchen in a catering operationSupervising a small patisserieWork would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including:PatisseriesRestaurantsHotelsCatering operationsClubsPubsCafesCoffee shops[109465F]
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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
511
Certificate Classification
Certificate IV in
Scheme
Nationally Recognised Training Type
Reference Id
11
Certificate Classification
Qualification
Certificate Qualification
This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
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
Campus:Brunswick campus - Unit 2, 3 & 4 306 Albert Street, Brunswick Campus
Address:306 Albert St, Unit 2, 3 & 4, Brunswick, VIC 3056
