Certificate III in Patisserie

A sweet career creating tasty delights

When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, café, restaurant or hotel.

You will gain the knowledge and skills in our training kitchens to work fast and effectively in a commercial kitchen team and plan, prepare and bake mouth-watering cakes, tarts, petits fours, pastries, yeast goods and chocolates.

You will also learn about cleaning and sanitisation, food safety programs, personal and environmental hygiene, and workplace health and safety.

Gain these skills

• Use food preparation equipment
• Understanding mixing methods and baking/cooking requirements to produce cakes, sponges, pastries and yeast goods, filling and finishes
• Participate in safe food handling and work practices
• Create desserts, pastries and specialty cakes