Certificate 3 in Patisserie
This qualification provides training for people wanting to become a pastry chef.
You will learn how to produce quality pastries, cakes and yeast goods, and work as part of a team in a kitchen and hospitality environment. Practical skills will be developed for the hygienic preparation and service of a range of food items in a professional manner.
This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.
- While there is no formal academic entry requirement for this course, for student visa purposes you may be required to show successful completion of anacademic qualification equivalent to Year 10 or Year 12
- Academic IELTS 5.5orTOEFL (iBT) 46orCertificate 3 in Advanced English for Further Studyat TAFE NSW or equivalent
Patisserie cook in any hospitality establishment.
Course Code: S11573
CRICOS Code: 079855M
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Last updated June 20, 2016