Fine tune your creative skills in making sweet masterpieces delicious pastries andcakes with this qualification. This course further builds your skills so that you cantake on a leading supervisory role in the kitchen and work quickly and effectively ina commercial kitchen team to plan, prepare and bake cakes, sponges, tarts, pastrieschocolate and sugar pieces. Learn about financial management, staffing and teams,cleaning, food safety programs, hygiene, managing workplace confict, and workplace health and safety.Through this course you willdevelop your creativity fare and excelent eve for deta, enabling you to create centrepieces with sugar,pastilape and chocolate using theatest bakind eouipment and machineny, You wileraduate with the skils to workas a patissier or pasty chefin a patisserie restaurant or hotel[109485B]
Regional Bursaries for TAFE International Students
English Language Requirements
IELTS score
PTE scores
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 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
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.
