This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.
DurationThis qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Brisbane Business & Hospitality Training provides a wide range of courses to help individuals upgrade their skills with nationally recognised training qualifications. All of our trainers are carefully selected and have a wealth of industry experience.
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, policie...
This course is available for Apprentices only. Baking for retail is generally defined as bread, and cake and pastry, however this course combines both, so you get the best of both worlds! You’ll learn how to prepare and produce pastry, fillings, cakes, cookies, and bread. You will also learn some...
Academia’s cooking school of Hospitality delivers fully approved and accredited commercial cookery courses in both Melbourne and Brisbane.
This course is only available for apprentices. If you are employed as a pastry cook and baker and want to formalise your experience, this is the course for you! Learn to prepare and produce pastry, fillings, sponge, cake and cookie batter, as well as bake and decorate cake and pastries - all to a p...
The Certificate III in Patisserie provides you with the practical cookery skills and knowledge required to work safely in a commercial patisserie environment.
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