The Certificate III in Patisserie encourages students to employ a broad range of refined patisserie skills and solid kitchen expertise to craft pastry products.
DurationThe Certificate III in Patisserie encourages students to employ a broad range of refined patisserie skills and solid kitchen expertise to craft pastry products. Operating with discernment and decision-making, they exhibit a degree of independence and work with modest oversight, following plans, policies, and procedures to direct their tasks.
Career Outcomes:
Upon obtaining this Certificate, qualified individuals can pursue various roles within the culinary field, including positions such as; Patissier or Pastry chef in a patisserie, café, restaurant or motel.
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Three staples on the French tables: Gougères, followed by a deliciously heartwarming “boeuf Bourguignon” (beef and vegetables stew) served with creamy mash potatoes.
Chef Kurt is an acclaimed pastry chef who has worked in hatted restaurants in Australia and Michelin starred restaurants in London.
Whether you are wanting to make a simple cream puff or have a go at your very own croquembouche this half day course is a great starting point.
You will learn all the baker’s techniques, from mixing, proving and baking. And best of all, eating your own product and sharing them with special people.
Whether you are wanting to make a simple cream puff or have a go at your very own croquembouche this half day course is a great starting point.
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