Fine tune your creative skills in making sweet masterpieces delicious pastries and cakes with this qualification.
DurationFine tune your creative skills in making sweet masterpieces delicious pastries and cakes with this qualification. This course further builds your skills so that you can take on a leading supervisory role in the kitchen and work quickly and effectively in a commercial kitchen team to plan, prepare and bake cakes, sponges, tarts, pastries, chocolate and sugar pieces.
Learn about financial management, staffing and teams, cleaning, food safety programs, hygiene, managing workplace conflict, and workplace health and safety.
When you finish your studies, you will have developed some amazing creativity and flare and have an excellent eye for detail to create centre pieces with sugar, pastillage and chocolate using the latest baking equipment and machinery.
You will graduate with the skills to work as a patissier or pastry chef in a patisserie, restaurant, or hotel
TIWA is the RTO and CRICOS Provider for the delivery of training to international students enrolled in a TAFE course in Western Australia. Nationally accredited courses are delivered by a Western Australian TAFE college on TIWA's behalf, however TIWA retains responsibility for the quality of the training and assessment delivered by the TAFE colleges and for the issue of certification documentation to students.
This Qualification Reflects The Role Of Commercial Cooks Who Use A Wide Range Of Well-Developed Cookery Skills And Sound Knowledge Of Kitchen Operations To Prepare Food And Menu Items
This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team ...
This qualification has been designed for anyone looking to be a chef, cook or even start their own hospitality small business.
This qualification reflects the role of commercial cooks 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.
SIT31016 – Certificate III in Patisserie 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.
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