Course Description

This qualification 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

This qualification provides a pathway to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.

Course Type

  • Vocational - Certificate 3

Study mode

  • On Campus / RPL

Start Date

  • Monthly Intakes Available


Entry Requirements

All international students must provide evidence of English proficiency equivalent to IELTS overall score of 5.5, be over 18 years of age and have completed Australian Year 12 or equivalent.

Course Structure

This course is delivered in a classroom and kitchen environment. Study includes theory, kitchen practical, group discussions, role plays, case studies, presentations and research. Student will be required to complete compulsory industry placement as a part of this qualification. Recognition of Prior Learning / Credit Transfer Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training? Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.

Course Units/Subjects

Career Opportunities

This qualification provides a pathway to work as 1) pastry chef 2) patissier..

Government Assistance