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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This 2 part class will see you make Sourdough, Croissants & Danish Pastries from scratch. The class is spread over 2 sessions (Sunday morning and Monday evening) to ensure the full process is complete.
This is a short class, very informative and technical , perfect for beginners.
Learn the process behind making a variety of choux pastry products including our most popular retail item – the chocolate éclair. You will learn how to make perfect choux pastry, bake French pastry classics, pipe luscious fillings, and garnish before devouring your creations.
Learn all there is to know about creating a perfect, melt in your mouth tart shell, which is the very foundation of your creations.
Chef Kurt is an acclaimed pastry chef who has worked in hatted restaurants in Australia and Michelin starred restaurants in London.Â
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