This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
DurationThis qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.
Whether you dream of being a sous chef at a Michelin-starred restaurant in Paris, opening a hole-in-the-wall bakery in the middle of bustling New York City, or running your own restaurant in a quiet country town, you need the right training facilities and environment to turn your vision into reality.
Three staples on the French tables: Gougères, followed by a deliciously heartwarming “boeuf Bourguignon” (beef and vegetables stew) served with creamy mash potatoes.
Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef.
Whether it is for one person, or many these mini tortes are sure to impress at your next function.
France has long been envied for its beautiful pastry shops. My first job in my industry was in a famous pastry shop in my childhood city of Libourne.
Learn how to construct traditional, hand rolled, buttery and decadent croissants in this hands-on class; perfect for the beginner (with some kitchen experience) extending through to those who wish to broaden their patisserie skills.
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