Certificate III in Patisserie provides you with the practical cookery skills and knowledge required to work safely in a commercial patisserie environment. As well as the practical skills, this pastry chef course will also teach you the skills needed to work effectively and safely as part of a team in a commercial setting. This nationally recognised course is made up of classroom-based education as well as practical training in our on-campus patisserie kitchens. You may be able to study part of the theoretical portion online.
Certificate IV in Patisserie
The Certificate IV in Patisserie incorporates most of the core units of Certificate III in Patisserie, and builds on the skills and knowledge gained through these units. In particular, you will learn the highly creative skills of producing Chocolate and Sugar products, using specialised equipment that is specific to chocolate and sugar production. The Certificate IV in Patisserie also reflects the role of an individual who has a supervisory role within the patisserie kitchen.
Diploma of Hospitality Management
The Operations stream of Academia’s Diploma of Hospitality Management includes a six-month placement of a paid or unpaid internship in the hospitality industry as part of the total 1.5 year course duration. Students can find their own placement through their part time work and own industry contacts during the first year of their program. Alternatively, Academia is happy to support you in finding an internship provider. The Diploma of Hospitality Management is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments.
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
