Follow your passion and learn what it takes to be a successful pastry chef.
When you complete the Certificate III in Patisserie, you'll have the training and confidence required to carry out a range of patisserie operational duties.
You'll learn to prepare, cook and present a variety of food including desserts, macarons, breads, gateaux, cakes, sandwiches and petits fours. Customer service, leadership and workplace safety will also be covered.
3 days per week
Applicants must be at least 16 years of age at the time of commencement, Applicants must complete the Basic Key Skills Builder (BKSB) assessment and achieve an outcome of ACSF exit level 2 - working level 3 for literacy and numeracy., Applicants need to have a basic knowledge of the use of Microsoft Word and Excel, as well as Internet and email use and have access to a computer or tablet, Please note: students will be required to undertake manual handling, including heavy lifting of up to 8kg, use kitchen tools and utensils and be able to stand for a minimum of 4 hour blocks