Australian Institute of Language and Further Education (AILFE)
Certificate III in Patisserie
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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.
Certificate IV in Patisserie
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.
Diploma of Hospitality Management (Patisserie)
Tuition Fee: $21,800.00
Material Fee: $2,100.00
Total Fee: $23,900
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
