Certificate III in Patisserie

Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef. Upon completion of this course, students should be able to use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Students will have the opportunity to practise patisserie skills in the pastry kitchen of a fully operational commercial kitchen. Our qualified Patisserie trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work. The course includes an industry work placement which provides students with the necessary on-the-job experience in a pastry kitchen or within a patisserie business or with a bakery.

Minimum 18 years of age (for international students only)Completion of Year 11 or high school or equivalentHave a passion to work in the kitchen or hospitality industry