Certificate III in Patisserie

Australian Skills Management Institute

This qualification is part of the Tourism, Travel and Hospitality Training Package. It provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops and 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.

Entry Requirements:

No minimum education

Structure:

22 units: 17 core; 5 elective

Subjects you can Study:

Core: Use hygienic practices for food safety; Produce yeast-based bakery products; Produce cakes; Produce gateaux, torten and cakes; Produce pastries; Produce petits fours; Produce desserts; Participate in safe food handling practices; Maintain the quality of perishable items; plus more. Electives: Produce and serve food for buffets; Show social and cultural sensitivity; Prepare and serve non-alcoholic beverages; Transport and store food; plus more.

Study Pathways:

Certificate IV in Patisserie

Further information:

This qualification is suitable for an Australian Apprenticeship pathway.

Related Careers:

Caterer, Pastrycook,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Brisbane No info No
Established in 2009, Australian Skills Management Institute is a Registered Training Organisation. They are based in Queensland, and offer training in a wide range of courses including: Leadership and Management, Business, HR, Tourism, Events, Hospitality, Commercial Cookery, Patisserie, Aboriginal or Torres Strait Islander Cultural Art, Fork lift Licensing, RSA, Food Hygiene and Early Years Childhood Education.

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