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.
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
